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Ingredients

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Directions

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  • Lightly coat a 5- to 6-quart slow cooker with cooking spray. In prepared slow cooker combine cereal, pita chips, walnuts, pumpkin seeds, salad dressing mix, dill weed, and rosemary. Drizzle mixture with oil, tossing gently to blend.

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  • Cover and cook on low-heat setting for 2 1/2 hours, stirring every 40 minutes or on high-heat setting for 80 minutes, stirring every 20 minutes.

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Instructions Checklist
  • Sprinkle lemon peel over mixture, tossing gently to blend. Spread mixture in an even layer on a l13x9x2-inch baking sheet; cool completely. Store in an airtight container for up to 2 weeks.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

107 calories; total fat 5g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 1g; cholesterolmg; sodium 209mg; potassium 85mg; carbohydrates 15g; fiber 2g; sugar 3g; protein 2g; trans fatty acidg; vitamin a 146IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 117mcg; vitamin b12mcg; calcium 40mg; iron 5mg.

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