CHOCOLATE FROSTY

This is a Splenda recipe by Marlene Koch.

1 individual serving packet Splenda-sweetened sugar-free hot chocolate mix (Swiss Miss)
1/2 cup 1% milk
1 tablespoon Splenda Granular (or 2 Splenda packets)
2 teaspoons cocoa powder
1/2 cup sugar-free low-carb vanilla ice cream
1/2 cup crushed ice

1. Place hot chocolate mix, milk, Splenda, and cocoa in a blender. Blend to mix.
2. Add vanilla ice cream and ice and blend until thick and frosty.

Serves One

Per Serving:
Calories 200
Carbohydrate 24 grams
Protein 13 grams
Fat 5 grams (3.5 saturated)
Fiber 4 grams
Sodium 220 milligrams

Diabetic Exchange = 1/2 Milk, 1 Starch
WW Points = 4 points

Did you know - A medium Frosty from Wendy's contains 440 calories, 11 grams of fat, and 73 grams of carbohydrate!

Note: File Photo of Similar Recipe

GUY AND HUNTER FIERI'S CHICKEN SALAD SANDWICH

This recipe is from 2011 when Guy said his son Hunter ate this sandwich three times a week.

2 cups chopped rotisserie chicken, skin removed
1/2 cup diced celery
1/3 cup diced carrot
1/3 cup diced red onion
1/2 cup mayonnaise made with olive oil
2 tbsp yellow mustard
1 tsp celery salt
1 tsp granulated garlic
Pinch of paprika
1 tsp freshly ground black pepper
6 whole-wheat sourdough rolls, split and toasted
Lettuce and tomato for garnish

In a bowl, combine the chicken, celery, carrot, onion, mayonnaise, mustard, celery salt, garlic, paprika, and black pepper; mix until combined.

Serve on the toasted rolls with a slice of lettuce and a slice of tomato on each sandwich.

Note: You can eat this on a lettuce leaf to save the bun carbs and calories, if desired.

Note: File Photo

QUICK AND EASY TUNA CHOWDER

2 tbsp butter
1/2 cup sliced celery
1/2 cup chopped onion
1/2 cup chopped carrot
3 tbsp white whole-wheat or almond flour
1 tsp Italian seasoning
1 can (17-oz) cream-style corn
2 cups 2% milk
1 can (12-oz) solid white tuna, drained and flaked
1 cup water
1 tsp chicken flavored instant bouillon

Melt the butter in a medium saucepan over medium heat; add the celery, onion, and carrot. Saute the vegetables about 3 minutes until crisp tender. Add the flour and seasoning to the veggies, blending well. Stir in the corn, milk, tuna, water, and bouillon, stirring to blend.

Cover the pan and simmer 5-10 minutes, without boiling!, until heated through. Stir occasionally during this time.

Yield: 4 servings

 Note: File Photo