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Potato-Breaded Baked Veggies

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  • Prep Time 15 min
  • Total Time 40 min
  • Servings 2
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Betty Crocker® Potato Buds® mashed potatoes provide a delicious coating to veggies that are baked to perfection - a great side dish.

Ingredients

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

Directions

  • 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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
125
Calories from Fat
45
% Daily Value
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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