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.
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