Eight Great Peanut Butter Sandwishes Recipe

MMMMM1ST SANDWICH

2 tbsp Peanut butter
2 tbsp Sesame tahini
1 tbsp Sunflower seeds
2 Figs, chopped

MMMMM2ND SANDWICH

2 tbsp Peanut butter
1/4 cup Celery, chopped
2 tbsp Yogurt
2 tbsp Peanuts, chopped

MMMMM3RD SANDWICH

2 tbsp Penut butter
2 tbsp Cheddar cheese, grated

MMMMM4TH SANDWICH

1/4 cup Tahini
1/4 cup Penut butter
1/4 cup Raisins
2 tbsp Milk powder

MMMMM5TH SANDWICH

2 tbsp Peanut butter
1/2 Banana, mashed
2 tbsp Non-fat milk powder
1/2 tsp Vanilla

MMMMM6TH SANDWICH

2 tbsp Peanut butter
1/4 cup Alfalfa sprouts
1 tbsp Sesame seeds
8 To 10 slices cumumber
1 tsp Mayonnaise

MMMMM7TH SANDWICH

2 tbsp Peanut butter
2 tbsp Raisins
1/4 cup Apple, chopped

MMMMM8TH SANDWICH

8 oz Tofu, mashed
1/4 cup Peanut butter
1 Banana
1 tsp Lemon juice


Directions

These spreads are best cold. They make good fillings for taking to
work or school.
Food Exchange per serving:

1st Sandwish: 1 sandwich; 2 MEATS EXCHANGES + 3 FATS EXCHANGES + 1
FRUIT EXCHANGES; CAL: 184; FAT: 11gm; PRO: 7gm; CAR: 15gm;
2nd Sandwish: 1 sandwich; 2 MEATS EXCHANGES + 2 FATS EXCHANGES; CAL:
150; PRO: 7gm; FAT: 6gm; CAR: 7gm;
3rd Sandwish: 1 sandwish; 2 MEATS EXCHANGES + 2 FATS EXCHANGES OR 3
MEAT EXHANGES; CAL: 105; PRO: 6gm; FAT: 5gm; CAR: 4gm;
4th Sandwich: 1 sandwish; 2 MEAT EXCHANGES + 1 FRUIT EXCHANGE; CAR:
513 PRO: 19gm; FAT: 47gm; CAR: 29gm;
5th Sandwish: 1 sandwish; 2 1/2 MEATS EXCHANGES + 1 FRUIT EXCHANGES;
CAL: 128; PRO: 6gm; FAT: gm; CAR: 12gm;
6th Sandwish: 1 sandwish; 2 MEAT EXCHANGES + 2 FAT EXCHANGES; CAL:
132; PRO: 6gm; FAT: 5gm; CAR: 5gm;
7th Sandwish; 1 sandwish; 2 MEAT EXCGANGES + 2 FRUIT EXCHANGES; CAL:
124 PRO: 4gm; FAT: 4gm; CAR: 13gm;
8th Sandwish; 1 sandwich; 1 MEAT EXCHANGE + 1/4 FRUIT EXCHANGE; CAL
309 PRO: 18gm; FAT: 12gm; CAR: 23gm;

Source: Vegetarian Cooking for Diabetics by Patricia Mozzer
Brought to you and yours via Nancy O'Brion and her Meal Master

Servings: 2 sandwishes

Categories: Diabetic; Sandwiches; Vegetarian; Nuts/Grains; Tofu

The History of Recipes Transcribed cooking instructions as an idea can be tracked far back into the far past, at least as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, generally, these old cookbooks were just basic hieroglyphic instructions for food preparation. As we move into The time of the roman empire around 25BC a roman called Apicius created a number of documents describing recipes enjoyed by the Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvres, main meal and afters, a very modern way of dining. This early Roman chef recounts how the ancient chefs made use of a good variety of aromatic flavours, including many that are still in use today like basil, fennel and dill. In the 15th century, people returning from the crusades brought us many foods and spices from Arab countries, such as rosemary and coriander. These new spices and herbs created an eruption in manuscripts on cookery, most of which are now in private cookery archives. When we get to the 1900s, cookbooks were in high demand, as a result of more people being able to read, more free time and having more money.

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