Ricette
745–768 / 1042
Rice with Chicken | Arroz con Pollo
4 6-ounce chicken thighs · 1/2 teaspoon Kosher salt · 1/2 teaspoon black pepper
Rice-Crusted Pizza
2 cups rice · 16 ounces mozzarella cheese, part skim · 1 egg
Rise and Shine Cobbler
1 cup peaches · 1 cup pear halves · 6 prunes
Roast Chicken
1 chicken, whole · 1 tablespoon olive oil · 1 teaspoon Italian seasoning
Roast Turkey Breast with Rosemary, Sage, and Thyme
3 pounds turkey breast half · 1 onion, large quartered · 1 carrot, large quartered
Roasted Bell Peppers
4 bell peppers · 2 teaspoons vegetable oil · 1/2 teaspoon Italian seasoning
Roasted Brussels Sprouts
6 cups Brussels sprouts · 1 tablespoon vegetable oil · 1/8 teaspoon salt
Roasted Brussels Sprouts, Potatoes, and Chicken
3 cups Brussels sprouts · 4 small red potatoes · 1/2 cup chopped onion
Roasted Cauliflower
1 medium cauliflower head · 2 tablespoons olive oil · 1/4 teaspoon salt
Roasted Cauliflower Steaks
1 medium head cauliflower · 1 tablespoon vegetable oil · 2 tablespoons lemon juice
Roasted Chickpeas (Garbanzo Beans)
1 can (15 ounces) low-sodium garbanzo beans, drained and rinsed · 1 tablespoon canola oil · 1/8 teaspoon salt
Roasted Herb Potatoes
vegetable cooking spray · 1 pound potatoes · 2 teaspoons vegetable oil
Roasted Pork Tacos with Pico de Gallo
1 pound pork tenderloin · 2 tablespoons olive oil · 2 teaspoons paprika
Roasted Potatoes
3 cups potatoes, chopped into 1-inch cubes · 1/2 cup onion, chopped into 1-inch cubes · 1/2 cup green pepper, chopped into 1-inch cubes
Roasted Pumpkin Seed Snack Mix
2 cups crispy rice or wheat cereal squares · 1/2 cup roasted whole pumpkin seeds · 1/3 cup slivered almonds
Roasted Root Vegetables
4 root vegetables (choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.) · 2 carrot · 1 onion
Roasted Tomatoes with Herbs
cooking oil spray, as needed · 6 medium tomatoes · 2 tablespoons olive oil, divided
Salad with Pineapple, Nuts, and Raisins
2 cups mixed salad greens · 1 cup vegetables, chopped · 1 cup canned pineapple chunks (in juice), drained
Salmon Burgers
1 2/3 cups cracker crumbs, coarse · 1 small onion, chopped · 1 can (16 ounces) salmon
Salmon Burgers and Sweet Potato Oven Fries
4 large low sodium sweet potatoes (yams) · 1 1/2 tablespoons canola oil · 1 can 14.75-ounce pink or red salmon
Salmon Loaf
1 can (16 ounces) salmon · 2 cups bread crumbs, soft · 1 large onion, chopped
Salmon Patties
1 can salmon, 16 oz · 1 tablespoon lemon juice · cold water
Salmon Spread
1 can (16 ounces) salmon · 1 tablespoon lemon juice · 1 tablespoon horseradish
Salsa
2 cans (14.5 ounces) low-sodium diced tomatoes, drained · 1 can (4.5 ounces) diced green chiles, drained · 1/4 cup green onion, sliced
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