Jantar
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Ratatouille
1 tablespoon vegetable oil · 1 large yellow onion · 4 cloves garlic
Red Beans and Rice
2 cups red beans, dry · 8 cups water · 1 1/2 cups onion
Red Beans and Rice
1 cup uncooked brown rice · 2 teaspoons vegetable oil · 2 cloves garlic
Red Beans and Rice
cooking oil spray, as needed · 1 medium onion, peeled and chopped · 1 medium green bell pepper, washed, seeded and chopped
Red Chile Stew
3 dried red chiles · 1 cup water · 2 pounds pork top loin
Red Hot Fusilli
1 tablespoon olive oil · 2 cloves garlic, minced · 1/4 cup fresh parsley, minced
Red Lentil Latkes
1/2 cup dry red lentils · 1 medium potato, grated · 1 large egg
Red Lentils with Onion | Masoor Dal
1/2 cup dried red lentils · 1 teaspoon vegetable oil · 1/2 teaspoon salt
Red Potato and Cabbage (Colcannon)
3 1/2 cups red potatoes (about 1 pound) · 1 tablespoon margarine · 1/2 cup onion, chopped
Refried Beans
1 1/2 cups dry pinto beans · 1 tablespoon cooking oil of choice · 2 garlic cloves, minced
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
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 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 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
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