Side Pannel
Crispy Potato Veggies
Crispy Potato Veggies
- Recipe Submitted by ADMIN on 09/26/2007
Category: Snacks, Vegetables, Vegetarian
Ingredients List
- 2 c 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 c Instant mashed potato flakes
- 1/4 c Grated parmesan cheese
- 1/4 ts Garlic powder
- 1/4 ts 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. 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: 1/2
Starch/Bread; 1/2 Lean Meat; 1/2 Vegetable
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: 1/2
Starch/Bread; 1/2 Lean Meat; 1/2 Vegetable
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