Crispy Potato Veggies Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 cup: 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 tsp: Garlic powder,
1/4 tsp: Dried basil,
2: Egg whites, *
Directions:
* original was 1 whole egg
NOTE: The original recipe calls for 2 tblsp melted butter to be mixed with
the dry ingredients. Ive made other "oven-fried" veggies successfully
without adding oil to the dry mix, so I dont think its 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: 1/2
Starch/Bread; 1/2 Lean Meat; 1/2 Vegetable
Recipe by: Betty Crockers Cooking with Kids (Atlanta Constitution)
Posted to EAT-LF Digest by "Ellen C." on Aug 20, 1998,
converted by MM_Buster v2.0l.
Source from luhu.jp
NOTE: The original recipe calls for 2 tblsp melted butter to be mixed with
the dry ingredients. Ive made other "oven-fried" veggies successfully
without adding oil to the dry mix, so I dont think its 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: 1/2
Starch/Bread; 1/2 Lean Meat; 1/2 Vegetable
Recipe by: Betty Crockers Cooking with Kids (Atlanta Constitution)
Posted to EAT-LF Digest by "Ellen C."
converted by MM_Buster v2.0l.
Source from luhu.jp