• 2servings
  • 40minutes
  • 125calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, E
MineralsFluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup fat-free egg product or 2 egg whites

  2. 1/4 cup Betty Crocker® Potato Buds® mashed potatoes (dry)

  3. 1 tablespoon grated reduced-fat Parmesan cheese blend

  4. 1/8 teaspoon garlic powder

  5. 1 tablespoon margarine, melted

  6. 12 fresh broccoli flowerets (about 2 cups)

  7. 1 medium red bell pepper, cut into 2x1/2-inch pieces

  8. 1/4 cup fat-free peppercorn ranch dressing, if desired

Instructions Jump to Ingredients ↑

  1. 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.


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