Crisp and Spicy Snack Mix

Becky Luigart-Stayner
Take this to snack on before dinner. And if there's any left, toss it on a salad.

Yield:

4 cups (serving size: 1/2 cup)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 250º.

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.

Note:

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.

Jean Kressy,

January 2004