Baked Veggie Cups Recipes
EASY VEGGIE CUPS IDEA (INDIVIDUAL APPETIZERS IN CUPS)
Forget the same old veggie tray ideas, these little veggie cups are the perfect individual appetizers in cups for any occasion... An easy vegetarian appetizer, these party snack cups make for easy cleanup and NO double dipping!
Provided by Tara Kuczykowski
Categories Appetizers
Time 15m
Number Of Ingredients 8
Steps:
- Divide the ranch dip dip between 12 sturdy plastic cups, using 2 tablespoons per cup. One of these 2-tablespoon cookie scoops makes this quick and simple!
- Arrange the fresh cut veggies in each plastic cup using toothpicks to hold the grape tomatoes in place.
- Cover loosely with plastic wrap until ready to serve. Surround the cups with ice if the weather is extremely hot.
Nutrition Facts : Calories 137 calories, Carbohydrate 7.6 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 10.2 grams fat, Fiber 1 grams fiber, Protein 2.8 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 veggie cup, Sodium 366 grams sodium, Sugar 6.3 grams sugar
BAKED VEGGIE CUPS
These colorful veggie cups are not only tasty, but they also pack in a surprising amount of nutrition! The addition of mozzarella and Parmesan is the perfect Italian touch. -Cathy Horvath, Surrey, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook and stir the eggplant, onion, red pepper, zucchini and garlic in salad dressing for 3 minutes. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Remove from the heat; stir in tomato and Parmesan cheese., With a 3-in. biscuit cutter, cut 48 circles from tortillas. Cut a slit halfway into each tortilla circle. Shape into a cone; place in a miniature muffin cup. Spoon 4 teaspoons vegetable mixture into each cup. Sprinkle with mozzarella cheese., Bake at 350° for 5-7 minutes or until tortilla cups are crisp and cheese is melted. Serve warm.
Nutrition Facts : Calories 40 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 63mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
BAKED VEGETABLES I
Very simple vegetable dish seasoned with dry soup powder, and baked until tender and caramelized. Try different dry soup types to vary the flavor. I like onion or mushroom.
Provided by Klara Yudovich
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
- Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
- Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 41.4 g, Fat 14.5 g, Fiber 8.9 g, Protein 7.8 g, SaturatedFat 2 g, Sodium 719.2 mg, Sugar 9.2 g
MUFFIN TIN CUSTOMIZABLE VEGGIE EGG CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, fresh spinach, tomato, onion, bell pepper, broccoli, cheddar cheese
Provided by Merle O'Neal
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF (180ºC).
- In a greased muffin tin, place your desired combination of fillings into each muffin cup.
- In a measuring cup, add salt and pepper to eggs and beat the eggs until smooth.
- Season each cup with salt and pepper.
- Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
- Bake at 350°F (180°C) for 20 minutes, until set.
- Enjoy!
Nutrition Facts : Calories 75 calories, Carbohydrate 0 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
BAKED VEGGIE CHIPS
Colorful, roasted root vegetable chips are a fun, festive snack or side. These perfectly seasoned veggie chips are so tasty they don't even need dip! -Christine Schenher, San Clemente, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat., Arrange in a single layer on racks in two ungreased 15x10x1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once.
Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 220mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
VEGETABLE QUICHE CUPS TO GO
Easy quiches to take for a quick breakfast.
Provided by Caroline
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with foil baking cups and spray with cooking spray.
- Mix spinach, egg substitute, Cheddar cheese, onion, green bell pepper, and hot pepper sauce in a bowl. Divide spinach mixture evenly among prepared muffin cups.
- Bake in preheated oven until a knife inserted into the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 69 calories, Carbohydrate 3.4 g, Cholesterol 3.3 mg, Fat 2.4 g, Fiber 1.6 g, Protein 9.1 g, SaturatedFat 0.8 g, Sodium 189.1 mg, Sugar 1 g
EGG WHITE BREAKFAST CUPS (UNDER 50 CALORIES) RECIPE BY TASTY
Here's what you need: spinach, roma tomato, egg white, salt, pepper
Provided by Robin Broadfoot
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350˚F (180˚C).
- Lightly grease a muffin tin.
- Then divide equally the spinach across 6 cups.
- Dice the tomato, then fill the cups with the tomato and egg whites.
- Season with salt and pepper.
- Bake for 15 minutes, or until the whites have set.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 139 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams
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