Potato-Breaded Baked Veggies

Potato-Breaded Baked Veggies

Betty Crocker® Potato Buds® mashed potatoes provide a delicious coating to veggies that are baked to perfection - a great side dish.

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

2

servings

1/4
cup fat-free egg product or 2 egg whites
1/4
cup Betty Crocker® Potato Buds® mashed potatoes (dry)
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
  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.
Makes 2 servings

Nutrition Information:

1 Serving (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;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.