Ingredients

3 cups toasted corn cereal squares
5-6 cups plain popped corn (air-popped)
1 cup mini pretzels (unsalted if possible)
1 tablespoon taco seasoning (or to taste)
3 tablespoons margarine, melted
1/4 cup fat-free Parmesan cheese, grated
1 cup fat-free cheddar cheese cubes, cut into 1/4-inch squares

Directions

To toast cereal: Preheat oven to 350 degrees. Pour a single layer of cereal squares on baking sheet. Bake 7-10 minutes, moving the cereal on the outside edges of the baking sheet into the center several times (outside edge cooks faster). When cereal starts to smell fragrant and turns golden, it's done.

Combine popcorn, cereal and pretzels in a big container. Mix taco seasoning into melted margarine and then drizzle it over popcorn mixture. Sprinkle with Parmesan cheese and toss until coated. Cool. Store in airtight container. Just before serving, toss with cheddar cheese cubes. Makes 10 cups.

Nutritional information: Per cup: 119 calories; 32 percent fat; 48 percent carbohydrate, 19 percent protein. On its own, this recipe is too high in fat for a pre-game or post game snack. If you add 1 fruit and a 12-ounce sports drink, it can be used 1-2 hours pre-game, and post-game.