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Crisp and Spicy Snack Mix

Becky Luigart-Stayner

Yield 4 cups (serving size: 1/2 cup)
Take this to snack on before dinner. And if there's any left, toss it on a salad.

Ingredients

  • 2 cups crisscross of corn and rice cereal (such as Crispix)
  • 1 cup tiny pretzel twists
  • 1/2 cup reduced-fat wheat crackers (such as Wheat Thins)
  • 1/2 cup reduced-fat cheddar crackers (such as Cheez-It)
  • 1 1/2 tablespoons butter, melted
  • 1 tablespoon ginger stir-fry sauce (such as Lawry's)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • Cooking spray

Nutrition Information

  • calories 117
  • caloriesfromfat 30 %
  • fat 3.9 g
  • satfat 1.7 g
  • monofat 0.7 g
  • polyfat 0.5 g
  • protein 2.2 g
  • carbohydrate 18.5 g
  • fiber 0.8 g
  • cholesterol 6 mg
  • iron 2.6 mg
  • sodium 368 mg
  • calcium 17 mg

How to Make It

  1. Preheat oven to 250º.

  2. Combine the first 4 ingredients in a bowl. Combine butter, stir-fry sauce, powder, cumin, and salt; drizzle over cereal mixture, tossing to coat. Spread mixture into a jelly roll pan coated with cooking spray. Bake at 250º for 30 minutes or until crisp, stirring twice.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.