Taterdippedveggiesfromtheoven Recipes

TATER-DIPPED VEGGIES

Tater-Dipped Veggies image

"With this great recipe, you get the crispiness of deep-fried vegetables without the mess and fuss," shares Earleen Lillegard of Prescott, Arizona.

Provided by Taste of Home

Categories Appetizers Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 cup instant potato flakes
1/3 cup grated Parmesan cheese
1/2 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 cup butter, melted and cooled
2 large eggs
4 to 5 cups raw bite-sized vegetables (mushrooms, peppers, broccoli, cauliflower, zucchini and/or parboiled carrots)
Prepared ranch salad dressing or dip, optional

Steps:

In a small bowl, combine potato flakes, Parmesan cheese, celery salt, garlic powder and butter. In another bowl, beat eggs. Dip each vegetable piece, into egg, then into potato mixture; coat well. , Place on an ungreased baking sheet. Bake at 400° for 20-25 minutes. Serve with dressing or dip if desired.

Nutrition Facts : Calories 159 calories, Fat 11g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 282mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

TATER TOT CASSEROLE WITH VEGGIES

Tater Tot Casserole With Veggies image

My DH was feeling nostalgic for foods of his youth. After an online search (and some tinkering) we came up with this winner! Ore-Ida Crispy Crowns work better than plain old Tots if you like this crispy.

Provided by ChaCha Junior

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb lean ground beef
1 small onion, finely chopped
10 3/4 ounces cream of mushroom soup
1/4 cup milk
8 -10 ounces frozen mixed vegetables
1 cup cheddar cheese, shredded
16 ounces tater tots

Steps:

Preheat oven to 375°F Brown ground beef with onions until cooked. Drained thoroughly, then put in bottom of a 2 qt casserole dish. Mix mushroom soup and milk. Pour over ground beef. Sprinkle 2-3 cups of frozen mixed veggies over ground beef/mushroom soup. Top with 1/2 cup cheese, Crispy Crowns and the remaining cheese. Bake (uncovered) for 45-50 minutes or until crowns are crunchy.

Nutrition Facts : Calories 730, Fat 43, SaturatedFat 17.2, Cholesterol 105.5, Sodium 1334.8, Carbohydrate 50.5, Fiber 7.8, Sugar 2, Protein 36.9

FETTUCCINE ALFREDO WITH VEGGIES

Fettuccine Alfredo with Veggies image

Provided by Trisha Yearwood

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11

Ingredients

Kosher salt
1 pound fettuccine
1/4 cup extra-virgin olive oil
8 ounces cremini mushrooms, trimmed and sliced
12 ounces Brussels sprouts, trimmed, leaves removed, inner parts finely shredded
4 scallions, chopped
1/4 teaspoon crushed red pepper flakes
1/3 cup tomato paste
3 cloves garlic, thinly sliced
1 cup oat milk
Torn fresh basil, to garnish

Steps:

Bring a large pot of salted water to a boil for pasta. Cook the pasta until al dente according to the package directions, then reserve 2 cups of the pasta water and drain.
Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. When the oil is hot, scatter in the mushrooms. Cook, without stirring, until browned on the underside, 1 to 2 minutes. Stir and continue to cook until well browned, about 2 minutes more. Add the Brussels sprouts and scallions. Season with salt and the red pepper flakes. Cook and toss until the leaves are wilted but still bright green, about 3 minutes.
Add another 1 tablespoon oil to the skillet. Make a space in the middle and add the tomato paste and sliced garlic. Cook and stir until sizzling, about 1 minute. Add 1 cup of the pasta water and bring to a rapid simmer. Cook until the vegetables are tender and the sauce has thickened, about 3 minutes. Add the oat milk and remaining 1 tablespoon oil, bring to a simmer and stir to combine. Toss to coat the pasta with the sauce, adding the remaining pasta water, as needed, if it seems dry. (You may not need all of the pasta water.) Serve with torn basil.

SHEET PAN ROASTED VEGGIES

Sheet Pan Roasted Veggies image

Provided by Valerie Bertinelli

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

5 tablespoons extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 pound fingerling potatoes, sliced in half lengthwise
3 cups Brussels sprouts, trimmed
2 shallots, peeled, root-end slightly trimmed and quartered so the wedges hold together
1 medium sweet potato, cut into 1 1/2-inch chunks

Steps:

Place a rimmed sheet pan in the oven and preheat to 450 degrees F.
Add the olive oil, garlic powder, onion powder, smoked paprika, a generous pinch each of salt and pepper to a large bowl and whisk to combine. Add all the prepped veggies and toss to completely coat in the olive oil-spice mixture.
Carefully remove the hot sheet pan from the oven. Transfer the vegetables to the hot pan and spread them out into an even layer. Roast, stirring the vegetables halfway, until the potatoes are fork tender and golden, 25 to 30 minutes.

TATER-DIPPED-VEGGIES-FROM-THE-OVEN

Tater-Dipped-Veggies-From-The-Oven image

Make and share this Tater-Dipped-Veggies-From-The-Oven recipe from Food.com.

Provided by MizzNezz

Categories Lunch/Snacks

Time 37m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup instant potato flakes
1/3 cup parmesan cheese, grated
1/2 teaspoon garlic salt
1/4 cup butter, melted and cooled
2 eggs
assorted bite-size raw vegetables (cauliflower, zucchini, mushrooms, etc)

Steps:

In shallow bowl, mix potato flakes, parmesan cheese, garlic salt and melted butter.
In another bowl, beat the eggs.
Dip veggies in egg, then in potato mixture.
Place on baking sheet.
Bake at 400 degrees Fahrenheit for 20 to 25 minutes.

Nutrition Facts : Calories 216.8, Fat 16.4, SaturatedFat 9.5, Cholesterol 143.6, Sodium 256.9, Carbohydrate 10.3, Fiber 0.8, Sugar 0.7, Protein 7.5

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