We’re empty-nesters and can never go through an entire loaf of bread before it goes bad. Same goes with hamburger and hot dog rolls too. Every week I toss our leftover bread and rolls into a large bag in my freezer. It’s a mix and match bag of breads that I will turn into homemade Italian Seasoned Bread Crumbs. I don’t go out and specifically purchase bread to make them…instead I freeze the leftovers before they go bad. Once I have a full bag…time to make bread crumbs!

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You can dry out your sliced bread and rolls one of two different ways. You can place them in a food dehydrator (this is the method that I use) or lay them flat on a baking sheet in the oven set at the oven’s lowest temperature. You need to dry them completely out so that no moisture remains.

Next, break up the dry pieces and toss into your blender. I use a Ninja Blender which is fantastic for breaking up hard foods and making them into fine crumbs. I pour into a large Tupperware Thasta Bowl as I go along. Once I have all of the crumbs made it’s time to season it.

I don’t use an exact amount of spices. I use the Italian Seasoning Blend from Selefina. It contains Basil, Oregano, Thyme, Rosemary, Parsley, Marjoram, Garlic Powder and Onion Powder. In my honest opinion…it’s the perfect blend! I will give you an estimate of what I use…per blender pitcher of dried bread crumbs I’ll add 2 to 3 Tablespoons of Selefina Italian Seasoning Blend. I stir it into the bowl of crumbs making sure I get it evenly distributed. You can check out all of their high-quality spices and seasoning blends directly on the Selefina website.

In addition, I add 1 teaspoon of salt and a 1/2 teaspoon to 1 teaspoon of ground black pepper per pitcher of bread crumbs. My mother likes to add a little ground paprika and dry mustard to the ones that she makes. You can add whatever you like.

Storage – I like to store our homemade Italian Seasoned Bread Crumbs in jars but you can certainly store them in canisters, empty jars and food storage containers. Please make sure the containers are FOOD SAFE and provide an air-tight seal. You can store them in your pantry for a long time!

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No one said this St. Patrick’s Day treat couldn’t be healthy! If you want to celebrate in a way that won’t have you feeling guilty the next day, this Shamrock Shake variation is a wonderful choice. It’s easy to make! Recipe is From EmpoweredCooks.com and FabulesslyFrugal.com CEO Cathy Yoder, author of the best-selling “Easy Air Fryer Recipe Book: Best Airfryer Cookbook Recipes for Beginners to Advanced” cookbook.

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Healthy Shamrock Shake Recipe

1 cup canned coconut milk
1 cup ice cubes
1/2 avocado peeled and pitted
1 1/2 teaspoons pure vanilla
1 large handful fresh mint leaves to taste
honey maple syrup, or stevia, to taste

Add ingredients to blender and blend until smooth! Amount of mint leaves will vary depending on taste. Choose a sweetener and add a little at a time until the shake reaches your desired sweetness.