Roasted Eggplant Purée
This is the classic Middle-Eastern appetizer, and is almost always part of a mezze platter. For variety (and a few extra carbs) add 1...
Roasted Green Beans with Dill Vinaigrette
Ingredients 2 lbs. Green beans, ends trimmed 3 TB olive oil Salt 2 TB (low-sugar) white wine vinegar 1 1⁄2 teas. Dijon mustard 1⁄2 teas....
Roasted Pepper Roll-Ups
Ingredients 1 15-ounce can white kidney beans, rinsed and drained 1/2 of an 8-ounce package reduced-fat cream cheese(Neufchatel),...
Roasted Red Pepper Chicken
Ingredients 4 skinless, boneless chicken breasts 1 (12 ounce) jar roasted red bell peppers 1 cup low-fat sour cream 1/2 cup low-fat feta...
Roast Shrimp with Orange and Rosemary
Ingredients 3 TB extra-virgin olive oil 1 teaspoon minced fresh rosemary leaves or 1/2 teaspoon dried rosemary 1 1/2 to 2 lbs shrimp,...
Rosemary Chicken
Ingredients 4 skinless, boneless chicken breast halves 2 tablespoons extra-virgin olive oil 1 teaspoon seasoning salt 1 1/2 teaspoons...
Rosemary Chicken with White Beans
Ingredients 2 Tbs oil 4-6 chicken breast halves 1 cup carrots, sliced 1⁄2 cup celery, sliced 1 can Great Northern or other white beans,...
Roquefort Dip
Ingredients 1/2 cup crumbled Roquefort of Bleu cheese 2 cups (16 oz)low-fat cottage cheese 1 teaspoon dried onion flakes Pepper, to taste...
Salmon Fillets in Dill-Peperoncini Cream Sauce
Serves 4 Ingredients 4 (6 oz) salmon fillets, skinned 1 TB olive oil 1 shallot, finely chopped 1 1/2 TB peperoncini, seeded and minced 1...
Salmon-Stuffed Zucchini
You may prepare these up to six hours ahead. Smoked whitefish may be substituted for the salmon. Prep time: 20 minutes Ingredients 2...
