recipe

PB&B Crunchies with Build-Your-Own Yogurt

Aired October 12, 2011

Ingredients
From the pantry
Mayo
Salt and pepper
EVOO - Extra Virgin Olive Oil
Pasta (we used spaghetti)
Dried herbs
Peanut butter
Jam
Cheese (we used part-skim mozzarella)
Honey
Mustard (we used Dijon-style)
Eggs
Milk
Flour
Shopping List
1 pound skinless, boneless chicken breast $2.99/lb.
1 apple $1.15 ($1.99/lb)
Sandwich bread (we used soft wheat) $1.99/loaf
1 carrot $ .25 ($.99/lb)
1 banana $ .20
1 cucumber $.79
Cherry tomatoes $2.50/pint
Yogurt (2 single-serving containers with granola) $2.78
Sunflower seeds $ .99
TOTAL $13.64
Preparation

Spread (about 2 tablespoons) peanut butter over 1 slice sandwich bread. Spread jam or drizzle honey or maple syrup over peanut butter. Top with 4 slices banana, overlapping slightly. (I halve banana crosswise and slice half lengthwise into thin slices that cover bread thinly and evenly.) Top with 1 slice bread. Cut out shapes using sandwich or cookie cutters or trim off crusts and cut sandwich into 2 rectangular bars, 4 squares or 4 small circles. Repeat for second sandwich.

Thinly spread edges of cut sandwiches with peanut butter. Pour 1/2 cup sunflower seeds or chopped nuts on a plate; dip edges in seeds or nuts to coat.

Pack a single-serve yogurt with granola packed into lid alongside.

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