Are you looking for a new sandwich recipe?
How about 379 of them?

This ebook is only $3.00

Here’s a sample of what you’ll find in “379 Delicious Sandwiches Recipes”;

Elvis Presley’s Fried Peanut Butter and Banana Sandwich
1 small ripe banana
2 slices white bread
3 tablespoons peanut butter
2 tablespoons butter
In a small bowl, mash the banana with the back of a spoon. Toast the bread lightly. Spread the peanut butter on one piece of toast and the mashed banana on the other. Fry the sandwich in melted butter until each side is golden brown. Cut diagonally and serve hot.

Grilled Eggplant Burgers
6 slices peeled eggplant, 1/2 inch thick
2 tablespoons olive oil
4 ounces goat cheese
1/4 cup sun dried tomatoes in oil
1/4 cup pine nuts
12 thin slices good quality bread, toasted
Grill, broil or sauté the slices of eggplant that have been brushed with oil until brown and soft. Place the eggplant slices on the bread and top with goat cheese, sun dried tomatoes and pine nuts. Top with remaining slices of bread and serve.

Cobb Salad Pitas
1/2 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
3 tablespoons olive oil
1 small avocado (preferably California)
2 1/2 cups diced cooked chicken (about 2 whole breasts)
1/2 cup chopped seeded vine-ripened tomato
4 slices bacon, cooked until crisp and crumbled
1/2 cup crumbled Roquefort cheese (about 2 ounces)
2 cups shredded romaine
four 7-inch pita loaves, halved crosswise
1 hard-boiled large egg, forced through a coarse sieve
In a bowl whisk together mustard, vinegar, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Peel, pit, and finely chop avocado and add to dressing. Add chicken, tomato, bacon, and cheese and toss lightly. Divide romaine among pita halves. Divide chicken mixture among pita halves and sprinkle with egg.

Semi Homemade Cooking With Kids A popular lifestyle professional and author with a devoted following worldwide, Sandra Lee’s signature Semi-Homemade approach to cooking and home decorating offers savvy shortcuts and down-to-earth secrets for creating a beautiful, affordable and most of all, doable life. Her first book Semi-Homemade Cooking (Miramax Books, 2002) is a New York Times national bestseller. Cool kids’ cuisine and nothing is made from scratch. With Sandra’s guidance throughout the book, kids learn to have fun and succeed at cooking in the kitchen – with nothing made from scratch! Cool kid cuisine includes recipes for breakfast, lunch, dinner, after-school, snacking, desserts and drinks. Chapters speak directly to kids with Bright Breakfasts, Movie Munchies, Smart Snacks, Sleepover Sensations and more. Plus, each chapter is filled with lively illustrations to draw kids into the book and into the kitchen.

Reviews:

“It is easy enough for kids to help prepare the meal and gets them involved. I just love it!”
- customer review from amazon.com

“For those of us who want to get in the kitchen with our kids and make something tasty with as few steps and ingredients as possible (the name SEMI homemade is a clear giveaway) buy this book.”
- customer review from amazon.com

“What a wonderful book! Easy-to-understand instructions”
- customer from foodnetworkstore.com

“Unlike her cookbooks for adults, this one has cartoons instead of photos. Each easy-to-make recipe follows Lee’s typical formula of being 70% store-bought and 30% homemade.”
- review from barnesandnoble.com

Cooking up Fun for Kids with Diabetes Here are simple, fun, healthy recipes and activities for kids with diabetes that they can make themselves or with their parents. Recipes and projects help kids understand the importance of food to their health. Includes: Recipes that teach children about the link between diabetes and nutrition Hints for parents on managing their children’s nutrition Creative projects to enrich children’s connection to food

Reviews:

“Some are just easy recipes that a child can do; others have been adapted to make it more fun for children.”
- customer from amazon.com

“Here are simple, fun, healthy recipes and activities for kids with diabetes that they can make themselves or with their parents.”
- editorial review at barnesandnoble.com

“Even if your don’t have a child with diabetes in your immediate circle, this book is terrific for anyone who wants to involve children in a healthy eating lifestyle.”
- review at diabeticgourmet.com

1. Turkey Wraps: Start with a tortilla and add turkey and any other left over veggies and cheese you may have in the refrigerator.

2. Turkey Salad: Shred some of the turkey. Add in your favorite lettuce and other salad fixings such as carrots, cheese, celery, beans and broccoli. This is a good way to use up what you have.

3. Add turkey to ready made or homemade vegetable soup.

4. Moist Turkey Sandwiches: Soak one slice of bread in gravy and put it in the middle between some turkey slices. Add some cheese or whatever else you want. Sandwich it between two slices of bread or a roll.

Here are some recommended recipes from a forum I visit.

Slow Cooked Turkey Sandwiches

6 cups of shredded turkey
3 cups of shredded cheese
1/2 cup of Miracle Whip
1 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup

Mix everything together and cook in crock pot, such as Rival slow cookers for 4 hours. Stir twice during cooking. Do not have the top off very long. Add some hot water at the end of the mixture is really thick. Serve on your favorite rolls.

Turkey Soup:
2 cans cream chicken soup
2 c. of skim milk
2 cans of diced tomatoes
1 tsp. of dried basil
1 tsp. of chopped garlic
1/2 a package of egg noodles
2 c. of leftover turkey
Cook noodles and add ingredients.

2-step Inside-out Chicken Pot Pie:
About 2 cups turkey cut up
1 can cream of chicken or cream of mushroom soup
1 bag frozen veg. (broccoli, cauliflower & carrots)
Heat until hot and veggies are done.
Serve on biscuits.

Turkey Casserole:
Grease a 13x9x2 pan and put these ingredients in, in the order given:
Turkey
Dressing
Cheddar Cheese cubes (Just a sprinkling)
Gravy
Poke holes so gravy seeps down through.
Top with:
Mashed potatoes that have been beaten with a little more milk (to soften) and 1 tsp baking powder.
Place prepared potatoes on top of mixture in pan
Bake a 375 for 30-45 minutes until hot all the way through

Ranch Turkey Pasta:
2 1/2 cups of uncooked penne or medium tube pasta
6-8 tablespoons of butter or margarine
1 envelope dry ranch mix
1 cup of frozen peas and carrots, thawed
3 cups of cubed cooked turkey
Cook the pasta according to directions. Meanwhile in a large skillet, melt butter. Stir in the ranch mix until smooth; heat through. Add the peas & carrots and cook and stir for 2-3 minutes. Drain pasta and add to skillet. Stir in turkey & heat through.

Who doesn’t love pasta? There are so many delicious varieties to choose from not to mention the many sauces, toppings and extras that can be added in to make a dish that you can call your own! Try these fun easy recipes for kids tonight!

Easy Macaroni And Cheese

Eight ounces of elbow macaroni
One cup of milk
One pound of velvetta
1/2 cup of grated parmesan cheese

Cook macaroni as normal. In a separate post, heat the milk and add small pieces of the velvetta. Stir until the cheese melts. Stir in the parmesean cheese. Add to the pasta and mix well.

Red, White And Green

Eight-Ten ounces of pasta (rotini works well)
One small red onion; finely diced
Two cloves of peeled garlic; minced
One tablespoon of olive oil
One pint of grape tomatoes; halved
Half teaspoon of black pepper
Three cups coarsely chopped spinach leaves
Half cup pf parmesean cheese
One cup of diced mozzerella cheese

Cook pasta as normal. In a large saute pan over moderate heat, cook the onion and garlic in the oil until the onion is tender, about five minutes. Add the tomatoes, pepper and continue to cook until the tomatoes are warmed, about three minutes. Stir in spinach and heat until it starts to wilt, about two minutes. Add to pasta. Sprinkle in the mozzerella and parmesean cheeses.

Fettuccine Alfredo

Ten ounces fettuccini pasta
1/2 cup of butter
Three-Four cloves garlic, crushed
1/4 large onion, diced
Two tablepoons of flour
One cup of heavy cream
One egg yolk

Cook pasta as normal. In a large pot melt the butter and add the garlic and onion. Cook on low for about 5 minutes, stirring often, until softened. Whisk in flour a tablespoon at a time. Pour 1/4 cup of the heavy cream into a small bowl. Add egg yolk and beat together; set aside. Pour the remaining 3/4 cup of heavy cream into the pan and increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mix. Continue whisking until well blended. Add 1 cup of the parmesean cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth and remove from stove. Serve over cooked pasta.

Pasta is a wonderful to serve tasty and cheap meals. While some of these recipes may be to difficult for a young child to do on their own, older kids and teens can handle most of this themselves. For more ideas, take a look at Semi Homemade Cooking With Kids.