Email to Marilee Manson      

Recipe Categories: MarileeM's HOME PAGEABM ALaughADay Amish APPETIZERS BBQ BeautyProducts Beef BEVERAGES BREAD BREAKFAST BusyMomsQuickEasy CAKESandPIES CANDY Canning CASSEROLES ChiliRecipes Christmas CookingForACrowd CookingForTwo CookingTips CopyCatRecipes Crafts CROCKPOT DESSERTS DIABETIC DipsDressings Easter ETHNIC ExpressYourself FISHandSEAFOOD ForOurAnimalFriends FRUIT GermanDesserts GermanRecipes GiftsInAJar GroundBeef HolidayMainDish HolidayTreats HouseholdHints Italian KidPleaser Lamb LeftoverIdeas MEATS Mexican MicrowaveRecipes oldhomerecipe Oriental PASTA Pies PIZZA PoemsandStorys Pork Potpourri POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS TechnologyRelated Veal VEGETABLES

Tater Dippers

List of Ingredients




4 to 5 cups raw vegetables (mushrooms, bell peppers, broccoli, carrots)
1c. instant potato flakes
1/3c. grated fat-free Parmesan cheese
1/2tsp.celery salt
1/4tsp.garlic powder
1/2c. egg substitute
Fat-free ranch salad dressing (fat-free) or dip (optional)


Recipe



Preheat the oven to 400 degrees. Lightly spray two baking sheets with vegetable oil cooking spray.
Prepare the vegetables: Wipe the mushrooms and leave them whole. Core the peppers and cut into rings. Separate the broccoli into florets. Peel the carrots and cut into thin strips.

In a small bowl, combine the potato flakes, Parmesan cheese, celery salt, and garlic powder. In another bowl, beat the egg substitute slightly. Dip the vegetables, one at a time, in the egg substitute, then in the potato mixture. Arrange them on the prepared baking sheets and spray lightly with vegetable oil cooking spray. Bake for 20 to 25 minutes, until tender. Serve with dressing or dip if desired, or you can just use as your vegetable side dish.