What constitutes a kid favorite? I think it's something that is so irresistible they can't help but ask for seconds. For them it's about flavor, for us moms it's about getting them the nutrition that they need. That's why I love this recipe for potato-breaded veggies. We usually have all the ingredients necessary already in the house and it's a perfect way to get the kids to eat their veggies, which is a hard feat to accomplish. Here's how to make them:
1/4 cup fat-free egg product or 2 egg whites
1/4 cup Betty Crocker® Potato Buds® mashed potatoes (dry)
1 tablespoon grated reduced-fat Parmesan cheese blend
1/8 teaspoon garlic powder
1 tablespoon margarine, melted
12 fresh broccoli flowerets (about 2 cups)
1 medium red bell pepper, cut into 2x1/2-inch pieces
1/4 cup fat-free peppercorn ranch dressing, if desired
- 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.
Moms, what are your favorite kid approved recipes?
*Photo courtesy of Betty Crocker