Tag Archives: rice chex

Get through those midmorning/midday cravings

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Usually a good breakfast and lunch are enough to keep me going, and if I have a sudden craving, it passes within minutes. Sometimes, however, I have cravings in between meals that just won’t go away. When this happens, I try not to munch on unhealthy snack foods. I decided to compile a simple list of my go-to foods when I just want a snack. If I mention cheese, I usually refer to a couple bites of cottage cheese.

  • Gluten free Chex Mix
  • Some fruit, fresh or dried (with cheese)
    • apple/orange slices, any berries, grapes, clementine/tangerine, etc
  • Veggies with hummus, peanut/almond butter, cottage cheese, or plain!
    • celery, cucumbers, carrots, lettuce, pepper, etc
  • A small spoonful of peanut/almond butter
  • Various trail mixes (see below)
  • A few cheese or peanut/almond butter crackers (with fruit or veggies)
  • One hard-boiled egg
  • A little plain popcorn (or lightly salted)
  • A rice cake with peanut/almond butter
  • Yogurt-covered raisins

Below are also some quick homemade trail mix ideas (I have not tried them all myself). You can add or take away from any to reach your perfect snack mix. A general mix is a combination of: a grain (like Chex), nuts, seeds, dried fruit, popcorn, pretzels. My mixes include almonds, rice chex, smartfood/plain popcorn, Glutino pretzels. Then I love adding seeds, dried fruit, and other types of nuts whenever they are available. A last note: dried fruits include raisins, apple chips, banana chips, etc.

  • Rice chex, smart food, and almonds
  • Rice chex, pretzels, raisins, nuts
  • Popcorn, pretzels, nuts
  • Rice chex, raisins, almonds, dried apple chips
  • Sunflower seeds, nuts, popcorn, dried fruit
  • Sunflower seeds, almonds, dried fruit

For a touch of sweetness, you can also add some M ‘n Ms or chocolate chips. Just make sure they are gluten free, because candy like M ‘n Ms are often processed in the same facilities as wheat/gluten.

Not only are all these great go-to snacks in case of food cravings, but they are also awesome snacks in general. They are delicious things to munch on for people of ALL ages as well. Pack them for lunch, add them to a breakfast, or serve them as appetizers (depending on which one you choose, of course!).

If your cravings or rumblies continue, drink WATER. Fill up a water bottle or a large glass to the top and take a big sip whenever thoughts of food take over your mind. Just drink a lot. If the water trick does not work, take a walk or go for a jog. Exercise actually suppresses your appetite, and even just a 15-minute walk should do the trick. If exercise is not your thing, do something. Occupy your mind, your hands. Play with your kids, play an active Wii game, read a book your really in to, do some yard work, run those errands you’ve been putting off, whatever. Distract yourself. Finally, GUM. Gum is my savior. My sugar-free, no artifiacial flavor gum is one of the most wonderfully simple appetite suppressers out there. My favorite is Orbit spearmint, and it actually does work. Gum also helps me focus and concentrate on tasks at hand.

My last note is this: do not think too much about food, if you’re dieting or in general. If you are tempted to grab a snack, or if you are standing in front of your pantry tempted to eat something, just ask yourself a simple question. Am I hungry? Are you hungry? If not, walk away. If you are, get something healthy, like from the list above.

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Baked Mozzarella Sticks Using Rice Chex Bread Crumbs

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Today I was deciding which recipe I should make next. I saw mozzarella sticks on my Recipe Index, and knew that would have to be it. I apologize, because that was probably one of the first recipes I have wanted to make, and it has been on my to-do list for far too long.

Quick back story: I decided to try these after making a favorite dish of mine, chicken parmesan, which uses my Rice Chex bread crumbs. After my discovery of these simple gluten free bread crumbs, I thought of all the recipes I could make gluten free. My mouth simply started watering when I thought of gluten free mozzarella sticks. I have only had mozzarella sticks one other time, and those were in Mexico before my gluten free days. In other words, I had a lot to live up to. I went about making these like I would the parmesan chicken, except I omitted the parmesan, of course. The only additional ingredient was the flour to ensure everything would stick better, because I didn’t want the cheese leaking all over the place! For the egg mixture, I just made that like I would a breakfast egg: 1 egg to 1 tbsp milk.

My excitement at making these delicious gluten free treats was temporarily short-lived when I discovered that I had no cheese sticks. However, I did have a giant block of mozzarella cheese staring me in the face. Why no? I cut some strips from the block and evened them out to the proper size. You can make however many of these you want, as long as you have room. The amount in the ingredients is half the amount of mozzarella sticks you will have. 16 was a good amount for me. I take that back…my family LOVED these way too much–I should have made more! Even though they weren’t perfect, they were delicious! And I think if I make these again, I will use my cut-cheese-sticks-from-a-block method, because that worked just fine and it’s cheaper.

Like I said, these were delicious! They turned out beautifully…sort of. Some of them did leak, but others were perfect. I sort of cheated and only left the precooked mozzarella sticks in the freezer for 20 minutes, and I don’t think that was long enough. The mozzarella sticks didn’t leak a ton, but that was partially due to me taking them out of the oven at only 5 minutes, so the rice chex bread crumbs didn’t brown as much as they could have. I do think that the 5 extra minutes would’ve been enough, but 30 might be the magic number. They were close…notice in the picture above how the top row is perfect, the middle row is pretty darn good, and the major leakage is in the bottom. I don’t know if this is coincidence, or if it has to do with the position in the freezer. And even though the rice chex bread crumbs weren’t as toasted as they could have been, they were definitely cooked and the cheese sticks were SO melty! I tried to get a photo of how much the cheese stretched, but none of them turned out.

I definitely hope to make these again! They are great little appetizers, but make sure to make a LOT because they will be gone in seconds!

Ingredients:

  • 8 pieces string cheese, mozzarella
  • 3-4 tbsp rice flour
  • 1 egg
  • 2 tbsp milk
  • 1/2-1 tsp dried basil
  • 1 1/2 cups Rice Chex, NOT crushed

Instructions:

  • Cut string cheese pieces in half (for 16 pieces).
  • Place flour in a small bowl and mix/whisk eggs and milk in a separate, small bowl.
  • Crush rice chex thoroughly for rice chex bread crumbs (as fine as you can make it) and combine with basil in a third bowl (I used a deep plate so it would be easier to roll the cheese sticks).
  • Lastly, cover a baking sheet with tin foil and lightly grease with oil or Pam.
  • Individually, roll each mozzarella stick in flour, dip in egg mixture, and carefully and completely roll in Rice Chex crumbs.
  • Carefully put each mozzarella stick on the greased baking sheet. Continue until all mozzarella sticks are prepared and on the pan.
  • Put tray in freezer (make sure it’s flat!) for about 25 minutes (do NOT skip this step)
  • Preheat oven to 400 degrees.
  • After about 25 minutes of freezer time, place pan in oven (no higher than middle rack) and cook for about 5-8 minutes.
  • Serve immediately.

Chicken Parmesan with Rice Chex Breading

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Tonight was a family dinner and we made one of our (my) all-time faves: parmesan chicken. This is such a simple recipe and it really does not take very long. Along with the fantastic chicken, we had french fries and broccoli. Our family sides usually consist of something along those lines. Potatoes, fries, or rice and broccoli/carrots, green beans, or salad. Yum!

This is a recipe that most people would enjoy, in my opinion. It has the expected softness of chicken, but an added crunch and flavor from the breading that really makes the meal. I was especially excited to make this recipe for the first time using my recent Rice Chex bread crumbs, and I was not disappointed. It was delicious! Feel free to use more cheese if desired; I may have even used 2 cups myself, because the recipes is parmesan chicken after all. You could add your own unique ingredients to this as well. I for one plan on trying some basil and oregano mixed with the bread crumb mixture next time. How will you make yours?

Ingredients:

  • 2 large eggs
  • 2-3 tbsp milk
  • 2 cups Rice Chex (to make bread crumbs)
  • A bit of basil to taste
  • 1 1/2 cups parmesan cheese
  • 9-12 small chicken breasts

Instructions:

  • Preheat oven to 400 and prepare a large baking sheet covered with greased tin foil.
  • Make bread crumbs if you have not already done so and mix them with parmesan cheese and basil.
  • Crack eggs into a small bowl and whisk with milk until smooth and combined, then put all the chicken strips into the bowl (can be done individually).
  • Take one piece of chicken and cover it in the bread crumb mixture (both sides).
  • Place each piece in turn on the baking sheet and repeat until all chicken is used.
  • Cook in oven for 20-30 minutes (or until tops are a light, medium brown).
  • Serve warm.

Rice Chex Bread Crumbs?

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I have recently been looking into good gluten free bread crumbs. My first option was glutino, only because that was the only kind I knew of. My second idea was to crumble a piece of my GF bread loaf, which did not exactly appeal to me either. I searched the web hoping for a simple solution. And boy did I luck out.

About half of what I read had the same suggestion: Rice Chex cereal. And guess what? That just so happens to be the cereal I use anyway. It is quite simple…put Rice Chex in a zipblock bag and cruch with a rolling pin (or really any solid, smooth, round surface, like a cup).

So, if you need a breading substitution, I recomend this. It is easy and cheaper than buying actual GF bread crumbs. I have yet to try this, but I am almost 100% certain it will be satisfactory, since the cereal is great and it can be crushed incredibly fine. One recipe I’ve really been wanting to try id GF mozzarella sticks, so I will try the Rice Chex crumbs with that and see how it goes! I can’t wait to update!