Garden Veggie Fries Food

GARDEN VEGGIE FRIES

Garden Veggie Fries image

The crunchy baked veggie sticks are sure to be a kid pleaser!

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 45m

Yield 8

Number Of Ingredients 6

Ingredients

1/2 cup Gold Medal™ all-purpose flour
2 eggs, beaten
1 1/2 cups Progresso™ Italian style panko crispy bread crumbs
2 tablespoons grated Parmesan cheese
Fresh asparagus spears, carrot sticks or fresh green beans
Ranch dressing, if desired

Steps:

Heat oven to 300°F. Line large cookie sheets with cooking parchment paper. Place flour and beaten eggs in separate shallow bowls. In another shallow bowl, stir bread crumbs and Parmesan cheese until well mixed.
Toss vegetables in flour, coat with egg and toss in bread crumb mixture. Place in single layer on cookie sheets.
Bake 12 to 15 minutes or until golden brown and vegetables are crisp-tender. Serve with ranch dressing.

Nutrition Facts : Calories 320, Carbohydrate 50 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 8 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 13 g, TransFat 0 g

GREEN GARDEN FRIES

Green Garden Fries image

Fast food meets the backyard! These crispy green "fries" are made from fresh garden veggies. Oven fried and served with a lemony Greek yogurt dipping sauce, they are the perfect summer side dish.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 6

Number Of Ingredients 14

Ingredients

1 container (6 oz) Greek Fat Free plain yogurt
1 tablespoon olive oil
1 tablespoon lemon juice
1 clove garlic, finely chopped
1/2 teaspoon salt
2 tablespoons fresh herbs (basil, dill, oregano and/or thyme)
1 cup Progresso™ panko bread crumbs
1/2 cup finely shredded Parmesan cheese
1 tablespoon fresh herbs (basil, dill, oregano and/or thyme)
1/4 teaspoon salt
3 tablespoons all-purpose flour
2 eggs, beaten
1 1/2 lb sugar snap peas, broccolini, asparagus and/or zucchini
2 tablespoons butter, melted

Steps:

In small bowl, mix dip ingredients. Cover and refrigerate.
Heat oven to 400°F. Line large cookie sheet with foil and spray with cooking spray; set aside.
In small bowl, mix bread crumbs, Parmesan cheese, 1 tablespoon fresh herbs and the salt. Line up 3 baking dishes or shallow bowls. Place flour in first dish. Place eggs in second dish. Place bread crumb mixture in third dish. Dip and roll vegetables into flour to coat, dip into eggs, then coat with bread crumb mixture. Place coated vegetables on cookie sheet. Sprinkle any remaining crumb mixture over vegetables. Drizzle with melted butter.
Bake 18 to 20 minutes or until vegetables are tender and coating is light golden brown. Serve with dip.

Nutrition Facts : Calories 260, Carbohydrate 24 g, Cholesterol 90 mg, Fat 2, Fiber 2 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 5 g, TransFat 0 g

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