The crunchy baked veggie sticks are sure to be a kid pleaser!
cup Gold Medal™ all-purpose flour
cups Progresso™ Italian style panko crispy bread crumbs
tablespoons grated Parmesan cheese
Fresh asparagus spears, carrot sticks or fresh green beans
Ranch dressing, if desired
Heat oven to 300°F. Line large cookie sheets with cooking parchment paper. Place flour and beaten eggs in separate shallow bowls. In another shallow bowl, stir bread crumbs and Parmesan cheese until well mixed.
Toss vegetables in flour, coat with egg and toss in bread crumb mixture. Place in single layer on cookie sheets.
Bake 12 to 15 minutes or until golden brown and vegetables are crisp-tender. Serve with ranch dressing.
Let the kids make their own paper cones to hold the vegetable sticks. Draw designs on parchment paper using crayons and fold into come shapes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.