Recipe Central

These are so yummy and give a good flavor to veggies. All of the taste of fried without any of the guilt!

Unfried Veggies

1 cup instant potato flakes

1/3 cup non-fat grated parmesan cheese

3/4 tsp garlic salt

4 egg whites

4-5 cups bite-sized fresh vegetables (mushrooms, onions, zucchini, broccoli, etc)

• Preheat oven to 400 degrees.
• Spray cookie sheet with non-fat cooking spray. If desired, line cookie sheet with foil for faster clean up.
• Mix potato flakes, grated topping and garlic salt together in a small bowl.
• In a separate bowl, beat egg whites with a fork for one minute.
• Dip vegetables, one at a time, into beaten egg whites. Then dip into dry mixture, coating well.
• Place on prepared cookie sheet, making sure vegetables do not touch each other. Spray vegetables lightly with non-fat cooking spray.
• Bake at 400 degrees for 10 minutes. Turn over and bake an additional 5 minutes or until crispy and golden brown.
• Season with salt and pepper, if desired.
• Serve hot.

Yield: 8 servings; Calories: 46 (percent fat calories: 0%); Total Fat: 0 grams; Carbohydrate: 9 grams; Cholesterol: 0 mg; Protein: 3 grams; Dietary Fiber: 1 gram; Sodium: 189 mg; WW: 1 point per serving.