Crispy Potato Veggies
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INGREDIENTS
INSTRUCTIONS
* 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."
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (73g) | ||
| Recipe Makes: 4 | ||
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| Calories: 64 | ||
| Calories from Fat: 10 (16%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.1g | 1 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 0.3g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 2.8mg | 1 % | |
| Sodium 98mg | 3 % | |
| Potassium 260.4mg | 7 % | |
| Total Carbohydrate 9.5g | 3 % | |
| Dietary Fiber 1.7g | 7 % | |
| Sugars, other 7.8g | ||
| Protein 4.9g | 7 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 64
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