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If the warmer spring weather has you dreading the idea of soup, go for these sandwiches instead!
For the spread:
Combine split peas, water, bouillon, chopped onion, garlic, and black pepper in a medium saucepan. Bring to a boil, then reduce heat to medium, cover and simmer about 30 minutes, or until all water has been absorbed and peas are softened. Stir in green peas and allow to sit to defrost peas.
Transfer mixture along with lemon juice into a food processor and blend until smooth.
For the sandwiches:
Toast English muffins, then layer each with 1 tablespoon mustard, 1/4 cup sprouts, 2 ounces ham, and 3 tablespoons split pea spread. Enjoy!
Note:spread keeps very well in an airtight container in the refrigerator and can also be served as a dip!
Nutrition info per 1 sandwich: 222 calories, 3.5 g fat, 17.5 g protein, 27 g carbohydrates, 2.5 g fiber
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!