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 We can trace the history of written recipes way back into history, in fact as far back as the Egyptians, and quite possibly further than that. However, sadly, these early cookbooks were just primitive hieroglyphic or cunieform instructions for preparing food. Later on, in Roman times around 25BC a roman called Apicius compiled a few documents showing how to cook the recipes cooked by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, something that is very familiar to us today. He also tells us how the early Romans made use of a wide range of spices and herbs, including some that we all recognise for example thyme, rue and dill. For the next few years, the rich and powerful families of Europe strove to offer the best banquets, and as a result the best cooks and their recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and writing down the recipes of their peers. By the advent of the twentieth century, cookery publications are greatly in demand due to increased literacy, more leisure time and disposable income.

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