Veggie Bagel Buddies
By Lois L. from Indus School, Birchdale, Minnesota.
Veggie-topped whole grain bagels create a moist, soft side dish addition to any soup or chili menu. The satisfying chewiness of the whole grains, topped with a zingy cream cheese spread and finely-chopped, colorful, crunchy raw vegetables and cheddar cheese not only deliver “eye candy” but a delicious, delectable flavor, as well. Amazingly low fat content with high nutritional value is what these bagels are all about!
Serving size: 148 g
|From Saturated Fat||4.6%|
|Ingredient||6 servings||50 servings|
|Bagels, split in half||3||25|
|Cauliflower, chopped||1 1/2 c.||12.5 c.|
|Broccoli, chopped||1 1/2 c.||12.5 c.|
|Carrots, chopped||1/4 lb.||-|
|Cream cheese, low fat||3 oz.||1 lb. 9 oz.|
|Ranch dressing, powdered||2 t.||5 1/2 T.|
|Cheddar cheese, low fat, shredded||3 oz.||1 lb. 9 oz.|
Split whole wheat bagels into halves and lay open-faced on baking sheet. Mix cream cheese with powdered ranch flavoring, then spread on each bagel half. Chop broccoli, cauliflower, and carrots finely and mix together in stainless steel 4" deep prep pan. Sprinkle veggies on top of bagels, then top with 1 T. cheddar cheese.