Teriyaki Water Chestnuts

Ingredients:

• 3 cans whole water chestnuts, drained
• 1 pkg. thinly sliced bacon
• 1 bottle teriyaki sauce (look for the one with the fewest carbs)
• 2 tsp. Splenda (or more, to taste — I actually like mine sweeter)
• 2 tsp. Brown Sugar Diabetisweet (or just use more Splenda, if you don’t have it)
• 1 tsp. chili garlic paste (optional)
• 1/2 tsp. garlic powder
• 1/2 tsp ginger

The quantities above are for a party-sized batch. Divide by 3 if you just want to do a batch for home use and then, instead of making them in the oven, you can do them on a paper towel lined microwave baking dish in two or three batches. The length of time you microwave them will depend upon the strength of your microwave. Try 2-3 minutes for starters. If you are doing the BIG batch, it’s more practical to bake them, so preheat your oven to 350 degrees.

Step 1 Mix everything together in a bowl. Let it all soak for an hour or so.

Step 2 Wrap the bacon around the water chestnuts. Secure with toothpicks.

Step 3 Put on cookie sheet and bake for 10-20 minutes, or until brown. (Or place on paper towels on a microwaveable pan and microwave for just a few minutes.)

These are always a big hit at parties and the leftovers (don’t count on them!) are great for breakfast.

If you have an olive tray, like the one shown to the left and above, it works great for serving these.