We had baked tilapia with panko coating. I've been feeling side dish-challenged a lot lately, so I figured this salad had enough veggies in it to count for 2 sides. Oh yeah - we had lemon meringue pie, too. The recipe said "makes 6 cups of slaw" - didn't say what a serving size would be, but I would think one cup. To be honest, I'm not a very good judge of weight measurements when it comes to cabbage and bok choy, so I probably made more than 6 cups. Shredded chicken does sound good. I'm thinking that ramen noodles would be good, too,instead of cooked pasta, as the recipe suggests.

jadeite- I'm not tricia, but will help you out with an answer. Two tablespoons of powdered peanut butter reconstitutes into 2 T. of peanut butter. A #10 can (44-ounces) = approximately 89 two-tablespoon servings. If you are interested in purchasing it in #10 cans, Emergency Essentials (beprepared.com) has it discounted several times a year and they also give a discount for purchasing multiple cans. A 44-oz. cans (89 - 2 T. servings) costs 38-cents per oz. Emergency Essentials also has a smaller, 12-oz., container. A nice size to give it a try. You might want to look for a powdered peanut butter product called PB2 to give it a try in a smaller amount (6.5 oz. jar). Check Amazon.com or Netrition.com, they often have PB2 discounted from these sources. Look at the comments for PB2 at Amazon.com for more information. -Grainlady Here is a link that might be useful: Bell Plantation - PB2

Powdered peanut butter is a food storage staple. A great add-in for baked goods or as a spread on bread or "ants on a log" (peanut butter and raisins or currants in celery), added to oatmeal..... When the price of peanut butter skyrocketed a couple years ago, I was well stocked with comparatively bargain priced powdered pb, and I have several brands on hand and use them all the time. Because it's much lower in fat, you may find you need to add a little fat for "mouth feel" if using it as a bread spread. I add coconut oil, but olive oil or vegetable oil will also work. Some people also add a little honey or agave nectar and a pinch of salt. Try it without the additional ingredients and see how you like it before adding fat, salt and sweeteners. PB2 is now showing up on store shelves around here, while I've always had to order it on-line. It was the first one I tried. FYI - it has sugar and salt in it - 94 mg sodium per 2 T. There are a lot of recipes using PB2 on-line including this one. Chocolate P.B. Chia Pudding 1 c. almond milk 2 T. PB2 (or other p.b. powder) + 4 T. water - mix together 2 T. cocoa powder 1/4 c. chia seeds 1 t. vanilla 15-20 drops of chocolate flavored stevia Put all ingredients in an immersion blender and blend to combine. Cover and refrigerate at least 3-hours or overnight. Makes 2 servings. Another brand I use (and prefer) is Protein Plus Peanut Flour which is made from roasted peanuts only - 0 mg sodium. It's a good add-in for nutritional bars and adding to homemade granola to increase the protein profile, in dips or as a meat coating. You can find some recipes at proteinplusflour.com. Yet one more brand I have is Provident Pantry, which is sold in #10 cans through Emergency Essentials - 5 mg sodium per 2 T. There are a few recipes for Provident Pantry at Emergency Essentials - beprepared.com. You can also use peanut butter powder as a replacement for flour in some baked goods up to 25% of the total flour. Since it's gluten-free, you'll occasionally see it in gf recipes. One surprising use is as a thickener. It's also a great nutritional boost - good source for vitamin E, folate, fiber, niacin, magnesium and phosphorus. -Grainlady

lol shaun. those are last year's, so if there *were* any left, they'd be pretty inedible by now. granjan--I always buy tins after Christmas and store them away. Target has been really hit or miss--one year I hit a bonanza at a different store than my usual. The past 2 years, JoAnn's has had them piled to the ceiling for weeks after and I pick them up at 75%-90% off. I was in the other day, and doesn't seem like they got very many in this year, so we shall see if there are any left. Plus, my family and closest friends send them back for a re-fill!! LOL!! So I only "lose" about half every year. I use medium to large tins, because I use the paper cups, they are cushioned, and I can't fit all my varieties in the small tins. (I did 19 varieties last year) The tins that I store my cookies in were all my mom's and grandmother's. I think some are from the 30's or 40s!!