Don’t get me wrong, my Mom didn’t make us clean our plates, but she did teach us to not get out more than we intended to eat. Because that would be wasteful. We were on a tight budget for a period of my childhood, so my Mom also relied on leftovers to feed us. She would get two to three meals out of one meal and save money.
Her motivation at the time was born out of frugality, but it taught me an even more valuable lesson — not to be wasteful. We fill up our landfills with so much garbage as it is, so I try to do my own little part by not contributing to that problem when I can.
I try to buy fruits and vegetables grown locally if possible, and only buy what I’ll use over a 3-4 day period. It’s so easy to let fruits and veggies go bad if you get too much.
Cereal is something I always have in my pantry. Sometimes there will be just a little left at the bottom of the box, though. What to do with that cereal at the bottom of the box?
All the more reason I love the “Bottom of the box recipes” from Kellogg’s!
- 3 eggs (slightly beaten)
- 2/3 cup fat-free milk or evaporated fat-free milk
- 2 tablespoons sugar, divided
- 1 1/2 teaspoons vanilla
- 3/4 teaspoon cinnamon, divided
- 8 slices (1-inch thick) French or Italian bread (about 3- to 4-inches in diameter)
- 1 cup Kellogg’s® Rice Krispies® cereal
- 2 medium bananas, sliced or 2 cups sliced fresh strawberries
- 1/2 cup maple syrup, warmed
1. In shallow dish stir together eggs, milk, 1 tablespoon of the sugar, vanilla and 1/2 teaspoon of the cinnamon. Dip bread slices into egg mixture, turning to generously coat both sides. Place on 15 x 10 x 1-inch baking pan coated with cooking spray.
2. Bake at 450° F about 11 minutes or until light brown.
3. Meanwhile, in small bowl stir together remaining 1 tablespoon sugar and remaining 1/4 teaspoon cinnamon.
4. Turn bread slices. Sprinkle with KELLOGG’S RICE KRISPIES cereal. Lightly press cereal into bread. Sprinkle sugar-cinnamon mixture over cereal. Bake at 450° F about 5 minutes more or until light brown.
5. Top each slice with some banana slices. Serve with syrup.
My family loved this french toast and Baked Cinnamon French Toast Made with Kellogg’s Rice Krispies has become our regular Sunday breakfast from now on. At least this is what my husband says. He said it was the best french toast I’ve ever made.
I want to try out these recipes, soon:
- Oven-Crisped Pork Chops using Kellogg’s Corn Flakes
- Berry Almond Bars using Kellogg’s Frosted Flakes
- Hearty meatball Vegetable Soup using Kellogg’s Mini Wheats
They do sound delicious, don’t they? I love pork chops so those Oven-Crisped Pork Chops are calling my name. I’m sure you’ll find a great Bottom of the Box recipe to try yourself.
Kellogg’s® believes that From Great Starts Come Great Things®. So we’re helping Moms start every day with a tip from the top athletes of Team Kellogg’s™ and Team USA dietitians. The thirty days leading up to the Sochi 2014 Olympic Winter Games will each feature fun pieces of advice to help families fuel just like the athletes of Team Kellogg’s. To see all 30 tips, visit Kelloggs.com/GreatStartsTips.
Be sure to check out Kelloggs.com/GreatStartsTips for more Great Starts Tips!
What bottom of the box recipe would you like to try?
Compensation was provided by Kellogg’s via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Kellogg’s.
Donna is a Content Creator, Marketer, Brand Ambassador, Social Media Consultant, former teacher, wife, and proud mom. Blog by Donna encompasses all that… she writes about family life and being a woman while weaving in articles about the brands and products she and her family love.