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PB&B Crunchies with Build-Your-Own Yogurt

Serves 2 sandwiches

Originally aired

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.

COMMENTS