Breakfast kick starts your day and helps give you the energy to get things done and to be able to focus. Take a look at some new breakfast ideas.
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Behind every bowl of Kellogg’s® cereal, there’s a farmer with a story to tell. Join us in Newport, Ark. where rice grower Jennifer helps make it all happen.
Total time: 70 min
Prep time: 50 min
Hearty barley complements apples, raisins and peanuts in the cinnamon-scented stuffing of this acorn squash.
1/3 cup pearl barley1/4 cup chopped onion1 teaspoon butter1 cup reduced-sodium chicken broth3/4 teaspoon cinnamon1 large acorn squash (about 2 lb.)1 1/4 cups Kellogg's Corn Flakes® cereal1/2 cup finely chopped cooking apple1/4 cup raisins1/4 cup dry roasted peanuts1 egg, slightly beaten1/8 teaspoon salt1/8 teaspoon pepper
1. In small saucepan cook and stir barley and onion in butter over medium heat about 5 minutes or until onion is tender. Carefully stir in chicken broth and cinnamon. Bring to boiling. Reduce heat. Cover and simmer about 45 minutes or until barley is tender and liquid is absorbed. Remove from heat.2. Meanwhile, lengthwise halve squash. Discard seeds. Place squash, cut sides down, in 12 x 8 x 2-inch baking dish coated with cooking spray. Bake, uncovered, at 350° F for 40 minutes.3. Stir 1 cup of the cereal, apple, raisins and peanuts into the barley mixture. Add egg. Stir until combined.4. Turn squash halves, cut sides up, in dish. Lightly sprinkle with salt and pepper. Spoon barley mixture into squash halves. Lightly crush remaining 1/4 cup cereal. Sprinkle on top. Bake, uncovered, for 20 to 30 minutes more or until squash is tender. Let stand for 10 minutes. Lengthwise cut each squash piece in half.
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