Bon Appetit - Bodacious Southern Supper and It's Sugar Free

My Uncle Calvin came to dinner tonight and he’s a diabetic with a healthy appetite who was raised on southern fare. He is now discovering some new flavors, herbs, and food combinations that he finds delicious. This is an easy meal.
Broccoli Slaw
Mesquite Chicken Breast
in Key Lime Honey Vinaigrette
Roasted Balsamic Brussels Sprouts with Bacon
Roasted Sweet Potato Slices in Smoked Paprika & Cinnamon

Sliced Home Grown Beefstake Tomatoes
Peanut Butter Ice Cream
with Peanut Butter Caramel Sauce & Whipped Cream
The chicken was char grilled mesquite boneless breast already cooked (freezer section of the grocery.) I mixed up some cider vinegar, Splenda, onion powder, key lime juice and a tablespoon of honey for flavor and poured it over the chicken in a pan as it thawed, it marinated. Brussels sprouts were in the refrigerator so I trimmed, halved and marinated in oil and balsamic vinegar with one piece of bacon cut into tiny pieces. The potatoes were micro waved for a few minutes to start the cooking process then a touch of oil was rubbed on them along with smoked paprika and cinnamon.

Line baking sheet with foil. On one side arrange Brussels sprouts cut side up and I tried to make sure each one had a little piece of bacon on it. Put a rack on one side and place potatoes on it – one layer. Give the veggies a touch of kosher salt and fresh ground pepper.

The broccoli slaw is just the few flowerets of broccoli I had left cut into small bites and the stalks were chopped in food processor. To this I added toasted almonds I found in the freezer; Chinese noodles; some red onion chopped fine; and mixed it all up. I made vinaigrette of white vinegar, Splenda, and a little bit of chicken bouillon. Pour over slaw mixture and put in refrigerator to chill and allow flavors to blend.

Preheat oven to 395 and slip the veggies in to cook for about 30 minutes. The last 10 minutes, add chicken in pan with vinaigrette to warm in the oven. Serve with fresh home grown tomato slices.

Oh and for the dessert take some sugar free caramel sauce and add a little fat free half and half and a spoonful of chunky peanut butter and microwave to warm a bit. Spoon over store bought sugar free peanut butter ice cream and squirt with sugar free whipped cream.
Bon appétit Uncle Calvin and all ya’ll! By the way, he’s the best guinea pig and is willing to try different concoctions from our kitchen. His wife has recently gone to a rehab facility and after 59 years of marriage the 30th of this month, it’s a transition for both of them. He has dinner with us most nights when we’re home and his children are reassured that he’s getting a diabetic diet and not sneaking any fast food. So far, so good! Go on, just try this bodacious menu for yourself!