By the title of this blog entry, one would never know I was talking about food. Probably, lots of you know about NABS. (I did find out it was not the North American Bigfoot Society, good thing) Funny, but in my humble hills of Oklahoma, we never called those packages of cheese crackers filled with peanut butter by that name. Not that we didn't eat our share, mind you, we just never called them NABS. In fact, I don't think they have any special name at all. Maybe it is regional, the way so many of us have our pet names for our favorite (or not so favorite) caramel colored, caffeinated, carbonated beverages. 'Round here it is known as pop, but my college suite mate insisted my Dr. Pepper was a coke.
Back to the NABS. A great new friend and Diner, Lynn, shared her idea for making a low carb treat that tastes very much like the high carb counterpart. My hubby will be in Lynn's debt forever. He was always a peanut butter cracker fanatic. He really missed his office stash of crackers and his personal jar of PB. The one the boys were not allowed to get into while they were little. Now, he can have the flavor again. According to Lynn, just make cheese crisps by cutting the American cheese into fourths. Then microwave them until crisp. Spread all natural, no sugar added peanut butter on one and press them together in a little sandwich. The taste is great. The peanut butter rather dominates the flavors a bit, as is true with the carby snacks, but the crackers stay crisp. Lynn is inspired!
In addition to those, I made some Carnita Spirals for today's lunch using Joseph's Lavash bread. I cut one in fourths lengthwise making one long strip similar to a lasagna noodle. To that, I added Pork Carnitas, my sweet and smokey pork recipe from the ebook. Being very moist, the pork packs down nicely and stays put in the little spiral sandwiches. I also added one slice of cheese down the center of the Lavash strip, under the pork. Once the filling is in and patted down a bit, roll the bread in a tight spiral shape. This is great for lunches. Everything is moist and flavorful, not soggy or stale. If you have a great low carb idea to share, please do like Lynn and let me know, so we can all share.
My Bento Lunch for today featured these spirals, some cheese crisps, bell pepper strips and grape tomatoes, olives and a container of sour cream for dipping. It was just right. These bentos hold more food than it looks like. I am always the last to finish among the teachers in the lunch room. Not that we don't talk a bit too! Maybe that means that I just talk too much.
The cheese crackers and PB sounds interesting. Do you use the imitation American cheese slices (like Kraft singles) or the real American cheese slices?
ReplyDeleteThanks in advance,
Loretta
=^..^=
PS: I am still chuckling over the little bologna boats. Funny how food can bring back childhood memories. Fried spam does that for me. :-O
Don't use imitation cheese, make sure it is real. I don't use deli American, but the processed cheese, as long as it is labeled "real." I have found the bulk wrapped, deluxe slices work better than the individually wrapped ones. I use the cheese from Sam's which comes in a 5 pound block. It keeps really well and is cheaper that way. We usually get the Swiss /American version which is why my crisps don't appear orange, but are yellow instead.
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