Crispy Potato Veggies

* Exported from MasterCook Mac *

Crispy Potato Veggies

Recipe By : Betty Crocker's Cooking with Kids (Atlanta Constitution)
Serving Size : 4 Preparation Time :0:00
Categories : Snacks Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups broccoli florets
- or cauliflower florets
- or carrots in 1/4 inch strips
- or zucchini in 1/2 inch strips
- or bell peppers in 1/2 inch strips
1/2 cup instant mashed potato flakes
1/4 cup grated parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
2 egg whites -- *

* original was 1 whole egg

NOTE: The original recipe calls for 2 tblsp melted butter to be mixed with the
dry ingredients. I've made other "oven-fried" veggies successfully without
adding oil to the dry mix, so I don't think it's necessary here.

Preheat oven to 400F.

Mix the potato flakes, cheese, garlic powder and basil.

Beat the egg whites. Dip veggies in the egg and then into the potato and cheese
mixture, turning to coat. Bake for 10-12 minutes until lightly brown.

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Per serving: 69 Calories; 2g Fat (26% calories from fat); 6g Protein; 7g
Carbohydrate; 5mg Cholesterol; 157mg Sodium
Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1/2 Vegetable


Nutr. Assoc. : 0 0 0 0 0 4112 0 0 0 0
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