Potato-Breaded Baked Veggies

  • Prep 15 min
  • Total 40 min
  • Servings 2

Ingredients

  • 1/4 cup fat-free egg product or 2 egg whites
  • 1/4 cup Betty Crocker™ mashed potatoes
  • 1 tablespoon grated reduced-fat Parmesan cheese blend
  • 1/8 teaspoon garlic powder
  • 1 tablespoon margarine, melted
  • 12 fresh broccoli flowerets (about 2 cups)
  • 1 medium red bell pepper, cut into 2x1/2-inch pieces
  • 1/4 cup fat-free peppercorn ranch dressing, if desired

Steps

  • 1
    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 Facts

Serving Size: 1 Serving
Calories
125
Calories from Fat
45
Total Fat
5g
Saturated Fat
1g
Cholesterol
2mg
Sodium
180mg
Total Carbohydrate
12g
Dietary Fiber
3g
Protein
6g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
100%
100%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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