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: 45 min
Prep time: 20 min
Surprise the guests at your next party with these crispy-coated, zesty, baked sweet potato slices. An easy mustard-yogurt dipping sauce completes the appetizer.
2 small sweet potatoes (about 1 lb. total)1 egg, slightly beaten2 tablespoons water4 cups Kellogg’s Corn Flakes® cereal (crushed to 2 cups)*3/4 teaspoon garlic salt1/2 teaspoon dried thyme leaves1/4 teaspoon cayenne pepper2/3 cup fat free plain Greek yogurt2 tablespoons mustard
1. Scrub and peel potatoes. Cut into 1/4-inch-thick slices.2. In shallow dish beat together egg and water. On piece of wax paper mix together KELLOGG’S CORN FLAKES cereal, garlic salt, thyme and cayenne pepper.3. Dip potato slices into egg mixture. Roll in cereal mixture, gently pressing crumbs onto potato slices. Place, in single layer, on foil-lined baking sheet coated with cooking spray. Bake at 425°F about 25 minutes or until golden brown, turning after 15 minutes.4. Meanwhile, for dipping sauce, stir together yogurt and mustard. Place potato slices on serving plate. Serve with mustard sauce.*Tip: Kellogg’s® Special K® Original cereal or Kellogg’s® Rice Krispies® cereal may be substituted for the Kellogg’s Corn Flakes® cereal.
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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.