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.

Sloppy Joe Sandwiches

One lb Ground beef, browned/drained
1/4 cup onion, chopped fine
1/8 cup green pepper, chopped fine
Fifteen oz can tomato sauce
One teaspoon vinegar
One teaspoon brown sugar
1/2 teaspoon chili powder
1 teaspoon worcestershire sauce
1/2 teaspoon salt
Six oz tomato paste

Mix all the ingredients and simmer for 10-15 minutes. Add water if it’s too thick. Serve on hamburger buns. Enjoy!

Creamy Italian Sub

1/2 cup of mayonnaise
1/4 cup Italian Dressing (not creamy Italian)
Three cup shredded lettuce
Four long sandwich rolls
One package of lunch meat variety
Eight slices of cheese
One large tomato, thinly sliced
One medium green pepper, thinly sliced

Mix mayonnaise and Italian dressing. Mix in 1/4 cup of the dressing mixture with the lettuce. Brush the insides of the rolls with remaining dressing mixture. Fill the rolls with the lunch meat, cheese, vegetables and lettuce mixture.

Bacon Cheeseburger Pizza

One pound lean ground beef
One medium onion, quartered and sliced
One medium bell pepper, cut in thin strips
Six slices bacon, crisp cooked and crumbled
Fourteen 1/2 oz can of chunky pizza sauce
Cheddar cheese shredded
One large pizza crust

Heat oven to 400 degrees. In large saucepan, brown ground beef with the onion and the bell pepper and drain. Stir in the six slices of crumbled bacon and the pizza sauce. Spread it on the pizza crust and cover with the cheddar cheese. Bake at 400 degrees for 15 to 25 minutes or until cheese is melted.

Vegetable Penne

Two cups of cooked penne, or any kind of pasta
Four (32 oz.) cups of your favorite pasta sauce
One tomato, diced
One zucchini, diced
One yellow squash, diced
One cup of cut broccoli florets

Mix the cooked pasta, the sauce and the raw vegetables in a saucepan until warm.

Enjoy these new lunch ideas!!

Recipes For Kids