New this month: Homemade Croutons

Well, I'm a little behind in posting the "New This Month" feature for February. I just haven't had time to edit pictures and post. On top of work being quite busy lately, Doug had a nasty cold and then I caught it. Thankfully Phee seems to have completely missed it.

So, I made these croutons right at the end of February. They are extra crunchy and very tasty. I like to snack on a handful of them just as they are! The crunch is very satisfying. 

I used to make these years ago. I fell out of the habit because we don't usually put extras on our salads. But, when you have leftover buns and the ends of a loaf of bread sitting on your counter at the same time, you might as well make a tasty treat!

Homemade Italian Croutons (Weight Watchers = 1PP per serving)
(makes 10 servings)

  • 5 slices of bread (ends of a loaf, leftover buns, pretty much whatever you've got)
  • olive oil cooking spray
  • Italian seasoning
  • black pepper
  • garlic powder
  • celery salt
  1. Tear or cut your bread into small pieces. 
  2. Spread them out in one or more baking pans. 
  3. Spray with olive oil cooking spray. 
  4. Sprinkle with Italian seasoning, garlic powder, black pepper, and celery salt. 
  5. Mix well. 
  6. Bake at 350 for 20-30 minutes, until crispy. 
I, of course, didn't measure a single thing.  How much seasoning you use entirely depends on how much bread you have and how much flavor you want on your croutons.  I sprinkle liberally with Italian seasoning and pepper, and then add just a dash of garlic and celery salt.  Play with the ratios until you find one that you love!

Do you use croutons on your salads normally?  Or do you have a different "extra" that you prefer?

Linked up at  The Recipe Critic, Heather's French Press, Nessa Makes, Bloom Designs, P is for Preschooler, Sparkles & a Stove, Nancherrow, SITS Girls, Just Us Four, The Grant Life.

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