Garlic Dill Wheat Croutons

Listen, my dearest readers. I need a favor from you. It’s semi-important.

For the next 40 or so days, can you just be sure I don’t eat any candy? None. Not even gum. I’m not sure how I’ll last without gum, considering I chew almost a pack a day. It’s almost as dangerous as a cigarette habit.

Either way, Abby and I both vowed to give up candy for Lent this year. We figure that the Easter treats will taste so much sweeter if it’s been a long time since we last indulged. And with Abby in CCD and making her First Communion this year, she is very into giving something up for Lent. I guarantee she’ll be better at this than I will be. I mean, it’s candy.

Candy, for gosh sakes. I can’t remember the last time I attempted to give up my favorite treats. But I bet it was a hard as this will be…

So can you just check in on me every once in a while to ensure I keep my vow? If not for Lent, for Abby. I did promise, after all.

Now, about these croutons. They are better than any store bought crouton you’ll have. They jazz up any salad and taste fab. Give them a whirl!


Garlic Dill Wheat Croutons

Makes approximately 2 cups of croutons


2 slices whole wheat bread

1 Tbsp. garlic powder

1 Tbsp dill weed

1-2 Tbsp. olive oil

Preheat the oven to 375 degrees.

Slice the bread into chunks. Place it on a foil-lined baking sheet. Sprinkle the garlic powder and dill weed evenly on top of the bread. Drizzle the olive oil all over the bread. Toss to coat.

Bake in the oven for 10 to 12 minutes, turning at 6 minutes or so.


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