SUMMER HAS ARRIVED!  Boy do we know it here in Texas!  From the weather maps I have seen, I'm sure many of you are also experiencing some pretty hot summer days.  And one of the most popular of summer activities is a picnic.  Picnics for lovers, picnics for families, picnics with friends, work picnics, picnics at the beach, etc. Who doesn't love a picnic?

Diabetics enjoy picnics, too, but they often worry that their dietetic needs won't be met.  There's nothing like a diabetic arriving at a picnic to discover a meal full of starches and sweets.  And, unfortunately, many hosts feel that to meet the diabetics needs, they must have a second menu or extra dishes for the diabetic.  Not only can this make the diabetic feel as if they are creating extra work for their hosts, it simply isn't necessary.  If you are planning a picnic, check out this menu below.  It is an easy menu that will cater to the diabetics needs and the rest of the crowd won't even know it.  Our menu features Southern Fried Chicken, but you could always pick-up carry-out fried chicken if the picnic isn't at your home or you don't want to spend time frying the chicken yourself.  Our Blackberry Twist Lemonade is a great summer beverage.  But, again, if convenience is a big issue, pick up some diet sodas and ice them down. 

So load up the picnic basket and head out for some worry-free fun with our picnic menu of Southern Fried Chicken, No Mayo Bean Salad, Vegetable Tray, Sand Tarts, and Blackberry Twist Lemonade.

SOUTHERN FRIED CHICKEN

2 1/2 lb frying chicken, cut-up

1 cup all-purpose flour

1/2 tsp fresh-ground black pepper

1 tsp salt

1/2 tsp paprika

Wash chicken and pat off excess water.  Mix remaining ingredients together and place in a zip-top type plastic bag.  In a large skillet, put canola oil to about 1/2-inch depth and heat.  Place chicken pieces 1 or 2 at a time into bag with flour mixture.  Shake to coat well.  Shake off excess flour and add chicken to skillet.  Cook chicken over medium heat, turning to brown all sides, for 15 to 20 minutes.  Reduce heat, cover tightly, simmer 30 to 40 minutes or until tender and cooked through.  Remove the lid from skillet the last 10 minutes of cooking to allow chicken to brown.  Remove from skillet and drain on paper toweling.

NO MAYO BEAN SALAD

2 cans kidney beans, drained

1/2 cup diced onion

3/4 cup pickle relish

3 hard-boiled eggs, diced

2 tbsp cider vinegar

2 tbsp Splenda

In a medium mixing bowl, combine all ingredients.  Mix well. 

VEGETABLE TRAY

Make  a pretty presentation of fresh, colorful vegetables.  I suggest baby carrots, sliced cucumbers, tomato wedges, fesh broccoli crowns and olives. 

SAND TARTS

1 cup butter, softened

1/4 cup Splenda, granulated

2 cups flour

2 tsp vanilla extract

1 cup chopped pecans

2 tbsp Splenda, granulated

2 tsp cornstarch

Preheat oven to 350 degrees.  Beat butter and 1/4 cup Splenda granulated at medium speed with electric mixer about 2 minutes until creamy.  Gradually add flour, beating at low speed until blended.  Stir in vanilla and pecans.  Shape into 1-inch balls and place onto cookie sheets.  Bake 20 minutes; remove from oven and place on wire racks to cool. 

Process 2 tablespoons Splenda granulated and cornstarch in a blender or food processor.  Roll cookie balls in mixture.

BLACKBERRY TWIST LEMONADE

2 cups fresh blackberries or unsweetened frozen blackberries, thawed

1 cup fresh lemon juice

1 cup Granulated Splenda

4 cups cold water

Put berries, lemon juice, and Splenda into blender.  Process mixture until smooth, scraping down sides.  Press mixture through a sieve into a pitcher.  Discard solids remaining in the sieve.  Stir in water.  Serve over ice.  Yield:  7 servings with 4 grams sugar each