This is a wonderful turkey leftover recipe. You can change it up a bit by using pitas instead of croissants too.
Cashew Turkey Croissants
2 cups cooked and chopped Turkey
1/2 cup sliced celery
1/3 cup chopped cashews
1/4 cup mayonnaise or salad dressing
1/2 cup plain low-fat yogurt
2 tablespoons Major Grey mango chutney
1/2 teaspoon curry powder
In bowl, combine turkey, celery, and cashews. In small bowl, stir together mayonnaise, yogurt, chutney, and curry powder. Stir mayonnaise mixture into turkey mixture. Spoon 1/4 of filling on bottom of each croissant. Cover with croissant tops.
Step aside PB & jelly for the nutritious and delicious Pumpkin Peanut Butter Sandwich!
Pumpkin and peanut butter make a great tasting spread that has more nutritional value and less fat and calories than PB alone. Topped with banana slices this sandwich is a nutritional powerhouse your kids will love.
Pumpkin Peanut Butter Sandwich
#ratingval# from #reviews# reviews
Recipe Type: Sandwich, Autumn, Picnic
Author: Jenny Harper from Nestlé Test Kitchens and VeryBestBaking.com.
Add taste and nutrition to the good ole peanut butter sandwich with pumpkin.
1/2 cup Libby’s 100% Pure Pumpkin
1/2 cup creamy or crunchy peanut butter
4 slices whole wheat or white bread
1 medium banana, cut into 1/4-inch slices
COMBINE pumpkin and peanut butter in small bowl until well blended. Makes 1 cup.
SPREAD 1 tablespoon pumpkin peanut butter spread on each slice. Top two slices with banana slices. Top each with second slice of bread to make sandwiches.
REFRIGERATE leftover pumpkin peanut butter spread in tightly covered container for up to 5 days.
Sandwiches can also be made with pita bread, English muffins or tortillas. The pumpkin peanut butter spread is also good on crackers or with celery sticks.