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.
The word “snack” makes a lot of people think of unhealthy salty or sweet options. But snacking is actually a very important part of your child’s eating habits. The trick is to be careful about why, when and how your children snack.
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: 20 min
Prep time: 20 min
A chilled black bean and corn salad topped with crisp cereal croutons gets wrapped in lettuce leaves for a beautiful and delicious presentation. For better flavor, refrigerate the bean mixture for 30 minutes to 8 hours before wrapping it in the lettuce leaves
1 cup canned black beans, rinsed and drained1/2 cup frozen whole kernel corn, thawed8 grape tomatoes, quartered lengthwise1 green onion, sliced2 tablespoons canned diced green chile peppers, drained3 tablespoons bottled Italian vinaigrette salad dressing1 cup Kellogg's® Crispix® cereal OR1 cup Kellogg's Corn Flakes® cereal1/2 teaspoon chili powder1 teaspoon vegetable oil9 large butterhead (Boston or Bibb) lettuce leaves or 6 medium romaine lettuce leaves
1. In small bowl combine beans, corn, tomatoes, green onions and chile peppers. Toss with salad dressing.2. In 1-quart zipper-type plastic bag combine cereal and chili powder. Pour vegetable oil over cereal mixture. Seal bag and gently toss until evenly coated.3. Place lettuce leaves on cutting board. Remove and discard thick, white bottom portion of center vein in each leaf. Spoon bean mixture onto leaves. Sprinkle with cereal mixture. Wrap lettuce around filling. Secure with toothpicks. Serve immediately.
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Have fun while exploring new flavors. Give these recipes a try – they’re specially designed to meet the needs of busy moms.