Betty Crocker® Potato Buds® mashed potatoes provide a delicious coating to veggies that are baked to perfection - a great side dish.
cup fat-free egg product or 2 egg whites
cup Betty Crocker™ Potato Buds™ mashed potatoes (dry)
tablespoon grated reduced-fat Parmesan cheese blend
teaspoon garlic powder
tablespoon margarine, melted
fresh broccoli flowerets (about 2 cups)
medium red bell pepper, cut into 2x1/2-inch pieces
cup fat-free peppercorn ranch dressing, if desired
Heat oven to 400°. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Spray foil with nonstick cooking spray. Beat egg product slightly in small bowl. Mix potato buds, cheese, garlic powder and margarine in separate small bowl until
crumbly. Dip vegetables into egg product; coat with potato mixture. Place vegetable pieces 1 inch apart on pan. Bake 20 to 25 minutes or until coating is golden brown and vegetables are tender. Serve with ranch dressing dip if desired.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.