Croutons:: 3 Whole Grain Varieties

1-3 tablespoons olive oil
half of a 1-lb loaf whole grain bread, cut in 1" cubes; may also use stale, leftover bread (approx. 5 cups of bread cubes total)
1/4 cup finely grated Parmesan cheese
FOR GARLIC PARMESAN CROUTONS
3 cloves garlic, minced
1 tablespoon chopped, fresh Italian parsley (or 1 teaspoon dried)
1/2 teaspoon black pepper, freshly ground
FOR FIESTA CROUTONS:
2 tablespoons dry taco seasoning, store-bought or homemade (recipe at www.theyummylife.com/recipes/76)
FOR PESTO CROUTONS:
1/3 cup basil pesto, store-bought or homemade (recipe at www.theyummylife.com/recipes/25)
Directions
Preheat oven to 325 degrees.

FOR GARLIC PARMESAN CROUTONS:
To large bowl, add 3 tablespoons olive oil, garlic, parsley, and black pepper; stir to combine. Microwave at full power for 20 seconds. Add bread cubes and toss until evenly coated with seasoned oil. Add cheese and toss again.

FOR FIESTA CROUTONS:
To large bowl, add 3 tablespoons olive oil and taco seasoning; stir to combine. Microwave at full power for 20 seconds. Add bread cubes and toss until evenly coated with seasoned oil. Add cheese and toss again.

FOR PESTO CROUTONS:
To large bowl, add 1 tablespoon olive oil and pesto; stir to combine. Microwave at full power for 20 seconds. Add bread cubes and toss until evenly coated with seasoned oil. Add cheese and toss again.

TO BAKE CROUTONS (All 3 varieties):
Pour seasoned bread cubes onto large baking sheet and spread in single layer. Bake for 20-30 minutes, until toasted and golden; stir half way through; will get crispier as they cool.

TO SERVE, STORE, and RESTORE TEXTURE:
Serve over salad or soup. Store in airtight container for 1-2 days. Freeze after that.
If croutons lose crispness after storing or freezing, return to 325 degree oven for 10 minutes to restore crunchy texture.

NUTRITIONAL INFORMATION for 1 serving Croutons (approx. nine 1-inch croutons): calories 99; fat 2.4g; carbs 16.5g; fiber 2g; protein 4g; Weight Watchers SmartPoints = 3 points\\

recipe source here