——————————–1ST SANDWISH——————————– 1/2 c Cottage cheese; (low-fat)
2 tb Peanut butter;
——————————–2ND SANDWISH——————————– 1 Hard boiled egg;
1/4 c Alfalfa sprouts;(optional)
1 Dill pickle; chopped
——————————–3RD SANDWISH——————————– 1/8 c Cottage cheese;(low-fat)
2 ts Chives;
2 tb Cheddar cheese; grated
1/4 c Diced celery; finely
——————————–4TH SANDWISH——————————– 1/4 c Cottage cheese; (low-fat)
2 tb Raisins;
2 tb Cashews; chopped
1/2 ts Cinnamon;
These are good on basic whole-wheat bread, but try having them in Syrian flat breads, or as open-face sandwishes heated up in the oven. On hot days these combinations make a cook lunch served on a bed of lettuce with cracker or muffins on the side. Food Exchanges per serving: 1st Sandwish: 1 one sandwish: 2 MEATS EXCHANGES + 2 FATS EXCHANGES
~>or<- 3 MEATS EXCHANGES; CAL: 141; PRO: 11gm; FAT: 4gm; CAR: 6gm; 2nd Sandwish: 1 one sandwish: 2 MEATS EXCHANGES + 1 FAT EXCHANGES;
CAL 70; PRO: 8gm; FAT: 2gm; CAR: 2gm; 3rd Sandwish: 1 one sandwish: 2 MEATS EXCHANGES; CAL: 6gm; FAT: 2gm;
CAR: 1gm: 4th Sandwish: 1 sandwish: 2 MEATS EXCHANGES + 2 FAT EXCHANGES + 2
FRUITS EXCHANGES; CAL: 104; PRO: 6gm; FAT: 2gm; CAR: 11gm; Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought to you and yours via Nancy O’brion and her Meal Master