The recipes in this article are perfect for diabetics, those who are trying to lose weight and for the public in general.  They are great to use when hosting a party or dinner.  Something for everyone and tasty for all!  When you serve these recipes you can rest assured there is something that anyone can eat and enjoy.  The Moo Shu Rolls are perfect for appetizers or snacks.  The Broccoli With Thyme is an easy side dish and the Grilled Pork Tenderloin makes a great entree.

MOO SHU (LETTUCE) ROLLS
1/2 lb lean ground beef
1/2 lb lean ground pork
1 large portobello mushroom cap, chopped fine
1 small yellow onion, chopped fine
4 to 5 garlic cloves, minced
1/4 cup low-sodium chicken stock
2 tbsp low-sodium soy sauce
2 tbsp rice vinegar
1/2 tsp ground ginger
20 Bibb lettuce leaves
3 carrot, shredded
10 chopped green onions, both white and green parts
5 to 6 radishes, thinly sliced

In a 5 or 6-quart slow cooker, combine the ground beef, ground pork, portobello mushroom, onion, and garlic.

In a small bowl, mix the chicken stock, soy sauce, and ginger together well; pour over the mixture in the slow cooker. Cover the cooker and cook 4 to 5 hours on high or 8 to 10 hours on low, or until sauce is slightly thickened.

To serve: Spoon a generous tablespoon of the meat mixture into the center of a lettuce leaf. Top with carrots, green onions, and radishes.

BROCCOLI WITH THYME
1/2 lb fresh broccoli florets
1 tbsp olive oil
3/4 tsp lemon juice
dash of salt
1/8 tsp dried thyme

Steam broccoli until crisp tender. Meanwhile, in a small bowl, combine the remaining ingredients. Toss steamed broccoli with the oil mixture until all broccoli is coated.

Yield: 4 servings. 3/4 cup = 45 calories, 3 g carbs, 2 g protein

GRILLED PORK TENDERLOIN
2 lbs pork tenderloin
1 1/2 tablespoons Splenda Brown Sugar Blend
2 teaspoons garlic powder
2 teaspoons chili powder
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon salt

Combine the seasonings in a small bowl. Rub tenderloin completely with the mixture. Refrigerate for 30 minutes to an hour for stronger flavor.

Lightly grease grill rack. Preheat grill to medium heat or use indirect heat method. Grill 30 to 35 minutes or until a meat thermometer reads 160 degrees. Turn occasionally during cooking time.

Remove from grill and cover with aluminum foil. Let stand 5 minutes before cutting.

Yield: 6 servings

Note: This rub is also good for baby back ribs.

Enjoy!