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
In this creamy chowder, tender cubes of potato simmer with golden corn, pungent garlic and refreshing chives.
1 cup Kellogg's® Crispix® cereal1 teaspoon vegetable oil1/4 cup grated Parmesan cheese, divided3 cups reduced-sodium chicken broth2 medium red potatoes, peeled and cut into 1/2-inch pieces (about 2 cups)1 1/2 cups frozen whole kernel corn2 cloves garlic, minced1/4 teaspoon pepper1 can (12 oz.) evaporated fat-free milk3 tablespoons all-purpose flour2 tablespoons chopped fresh chives or sliced green onions
1. Place KELLOGG'S® CRISPIX® cereal in 1-quart, zipper-type plastic bag. Drizzle oil over cereal. Add 1 tablespoon of the Parmesan cheese. Close bag and gently toss until evenly coated. Spread in shallow baking pan. Bake at 350° F for 5 minutes or until browned. Cool completely.2. In medium saucepan combine broth, potatoes, corn, garlic and pepper. Bring to boiling. Reduce heat. Simmer, covered, for 5 to 7 minutes or until vegetables are tender. Do not drain.3. Meanwhile, in small bowl whisk together milk, flour and remaining 3 tablespoons Parmesan cheese. Gradually stir into vegetable mixture. Cook and stir until boiling and slightly thickened. Stir in chives. Cook and stir for 1 minute more. Ladle into serving bowls. Sprinkle with cereal mixture.
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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.