Low Fat Garden Vegetable Bake With Bisquick Recipes

EASY GARDEN BAKE

Steps:

• Heat oven to 400°F. Lightly spray 8-inch square baking dish or 9-inch pie plate with cooking spray. Sprinkle zucchini, tomato, onion and cheese in baking dish.
• In medium bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
• Bake uncovered about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

GARDEN VEGETABLE BAKE

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Sprinkle 1/4 cup of the cheese in baking dish. Top with zucchini, corn, tomato and onion. Sprinkle remaining 1/4 cup cheese over vegetables.
• In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
• Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

GARDEN VEGETABLE BAKE

Steps:

• Place the carrots, lima beans and green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender, adding the cauliflower, broccoli, corn and peas during the last 2 minutes. Transfer to a large bowl; stir in onion., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add the cream and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the cream cheese, cheddar cheese, mozzarella cheese, parsley and seasonings; cook and stir until blended., Pour sauce over vegetables; gently toss to coat. Transfer to a greased 13x9-in. baking dish. Combine the bread crumbs, Parmesan and Romano cheeses; sprinkle over vegetable mixture. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

LOW-FAT VEGETABLE SLAW

Steps:

• In a large bowl, combine the first seven ingredients. , In a small bowl, whisk the oil, vinegar, mustard, garlic powder, salt and pepper. Pour over vegetables and toss to coat. Stir in parsley. Cover and refrigerate for at least 1 hour before serving.

EGGY VEGGIE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray.
• Heat the olive oil in a skillet over medium-high heat. Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese.
• Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!

LOW FAT GARDEN VEGETABLE BAKE (WITH BISQUICK)

Steps:

• Heat oven to 400°F Spray 8-inch square (2-quart) glass baking dish with cooking spray. Sprinkle 1/4 cup of the cheese in baking dish. Top with zucchini, corn, tomato and onion. Sprinkle remaining 1/4 cup cheese over vegetables.
• In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
• Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. [High Altitude (3500-6500 ft): Increase Bisquick Heart Smart® mix to 1 cup. Bake 35 to 38 minutes.].

GARDEN VEGETABLE BAKE

Steps:

• 1. Heat oven to 400°. Lightly grease square baking dish, 8 x 8 x 2 inches. Sprinkle zucchini, tomato, onion and cheese in dish.2. Stir remaining ingredients until blended. Pour over vegetables and cheese.3. Bake uncovered about 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. HIGH ALTITUDE (3500 to 6500 feet): Use 3/4 cup Bisquick. Bake 35 to 40 minutes. NUTRITION FACTS: 1 Serving: Calories 85 (Calories from Fat 10) Fat 1g (Saturated 1g) Cholesterol 0mg Sodium 460mg Carbohydrate 16g (Dietary Fiber 2g) Protein 5g % DAILY VALUE: Vitamin A 6% Vitamin C 6% Calcium 10% Iron 6% DIET EXCHANGES: 3 VegetableBETTY'S TIP: For Chicken Garden Bake, add 2 cans (5 ounces each) chunk chicken, drained, or 1 cup cut-up cooked chicken with the vegetables.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

REDUCED-FAT IMPOSSIBLY EASY VEGETABLE PIE

Steps:

• Heat oven to 400ºF. Spray a 9-inch pie plate with cooking spray.
• Microwave broccoli in a covered dish for 2-3 minutes, or until almost tender. Stir together cooked broccoli, onion, bell pepper and cheese in a medium bowl and transfer mixture to pie plate in an even layer.
• Stir remaining ingredients until blended. Pour over vegetable mixture in pie plate.
• Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.