Crispy potato veggies

Yield: 4 Servings

Measure Ingredient
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
½ cup Instant mashed potato flakes
¼ cup Grated parmesan cheese
¼ teaspoon Garlic powder
¼ teaspoon Dried basil
2 \N 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.

Per serving: 69 Calories; 2g Fat (26% calories from fat); 6g Protein; 7g Carbohydrate; 5mg Cholesterol; 157mg Sodium Food Exchanges: ½ Starch/Bread; ½ Lean Meat; ½ Vegetable Recipe by: Betty Crocker's Cooking with Kids (Atlanta Constitution) Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Aug 20, 1998, converted by MM_Buster v2.0l.

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