POTATO-BREADED BAKED VEGGIES

Potato-Breaded Baked Veggies image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 2

Number Of Ingredients 8

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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:

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 : Calories 125, Carbohydrate 12 g, Cholesterol 2 mg, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg