11 lighter roasted Recipes

roasted red pepper, toasted almonds, whole grain bread, garlic clove, olive oil, sherry wine vinegar, parmesan cheese, grated, water, paprika

uncooked flat rice noodles, dark brown sugar, low sodium soy sauce, fish sauce, fresh lime juice, chili-garlic sauce, canola oil, green onion , pieces, peeled and deveined large shrimp, garlic cloves, minced, fresh bean sprout, chopped dry-roasted unsalted peanuts, fresh basil, thinly sliced

butternut squash , roasted and pulp removed from shells, salt, fresh ground black pepper, butter, all-purpose flour, nonfat milk, nutmeg, fresh basil leaf, finely chopped, whole wheat lasagna noodles, shredded part-skim mozzarella cheese

beef, diced tomatoes, onions, baby carrots, stalks of celery, garlic, chicken stock

light ranch salad dressing (your favorite brand ), hot sauce (your favorite ), cilantro, minced, fresh lime juice, skinless chicken breast half, olive oil, salt and pepper, romaine lettuce, chopped, frozen corn, thawed, green onions, chopped, canned black beans, drained and rinsed thoroughly, jarred roasted red pepper, diced, tomatoes, halved, tortilla chips, crushed

broccoli florets, red seedless grapes, diced celery (approximately 1 stalk ), diced red onion, bacon bits, dry roasted sunflower seeds, reduced-fat mayonnaise, apple cider vinegar, splenda sugar substitute

this earthy-tasting , full-flavored pork and hominy stew originated in mexico, although it is now extremely popular in the american southwest. this stew is typically accompanied by an assortment of crunchy toppings (each in a small bowl) and warm tortillas. verde means green in spanish and green pozole, not surprisingly, is lighter and more refreshing than red pozole. green pozole is prepared with lots of cilantro, fresh jalapenos, and tomatillos. these ingredients are cooked for a very short time; the flavors are bigger, brighter, and fresher than pozole with red sauce. a slightly different set of garnishes accompanies green pozole as well: diced tomato, diced avocado, and minced jalapeno. in other words, forego the cilantro, oregano, and ancho chile puree garnishes suggested for pozole rojo., stew, bone-in pork picnic shoulder roast , (about 5 lb), salt and ground black pepper, vegetable oil, onions , chopped coarse (about 3 cups), garlic cloves , minced or pressed through a garlic press (about 5 tsp), chopped fresh oregano leaves , or 1 tsp dried mexican oregano, low-sodium chicken broth, hominy , white or yellow, drained and rinsed, verde sauce, tomatillos , husked, washed, and quartered, jalapeno chiles (medium) , stemmed, seeded, and chopped coarse, onion , chopped coarse, water, fresh cilantro leaves and stems (about 5 cups), limes , cut into quarters, head romaine lettuce , sliced crosswise into thin strips, radishes , sliced thin, onion , minced, fresh cilantro leaves , roughly chopped, fresh oregano , or dried mexican oregano, chopped, corn or flour tortillas , warmed

penne (or pasta shape of choice), bacon, leek, celery ribs, with leaves (lighter green stems), dry white wine, butternut pumpkin (squash), sour cream, blue cheese dressing , alternatively add extra sour cream and 50g-100g cheese to make up the quantity (made with roquefort cheese, sour cream, tabasco and cider vinegar), pumpkin seeds , from butternut squash (optional), roasted pumpkin seeds or toasted chopped walnuts or pecans, shaved parmesan cheese

sweetcorn, drained, leftover chicken meat (or buy a couple of portions or small frozen bird specially, and roast), breadcrumbs, butter (or lighter substitute), campbells condensed chicken soup, mayonnaise, lemon juice, mild curry powder , to taste