Breadcrumbs

I’m at the gym running on the hamster wheel (aka treadmill) and Rachael Ray is on the TV. I admit I am not a very big Rachael Ray fan and wouldn’t watch her show by choice but it was on and I wasn’t going anywhere. So, in an effort to beat the boredom I tuned it and I’m glad I did.

She was making some kind of casserole that called for breadcrumbs and because of her tip, I’ll never have to buy pre-packaged breadcrumbs again (thanks Rachael Ray).

I don’t know about you, but my husband and I never finish off a loaf of bread before it goes stale – and neither one of us enjoy the crusty end pieces. Normally I would just throw the stale bread out but not anymore. Rachael Ray suggested wrapping the uneaten bread slices in foil, sealing them in a zip-lock bag and freezing them for later use.

The next time you find yourself preparing a recipe that calls for breadcrumbs,  use your own:

  1. Preheat your oven to about 350-400 degrees
  2. Remove bread from foil and press foil flat onto a cookie sheet
  3. Lay frozen bread slices on top and pop it in the oven for about 15-30 minutes (depending on how toasted you want the bread)
  4. When bread is thawed/toasted to your liking- remove baking sheet from oven, tear bread into peices and place them in a food processor.
  5. Process bread until they reach your desired consistency

Not only does this save you from wasting bread & money – it also enhances the flavor of your meals. Believe it or not fresh breadcrumbs do make a difference.

After scouring and analyzing just about every loaf of bread you can find in a store – my top-pick for taste, health & value is OROWEAT Double Fiber Bread.  It is deliciously tender and great for any diet as it contains half the calories and 2X or more fiber than other leading brands

  • Only 70 calories per slice & a whopping 6 grams of fiber!!
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