1 T. slivered almonds, toasted
2 garlic cloves
1 C. basil leaves
1 C. parsley sprigs
2 T. fat-free, less-sodium chicken broth
2 T. (1/2 ounce) finely grated fresh Romano cheese
2 T. lemon juice
4 tsp. olive oil, divided
1/2 tsp. salt
Cooking spray
6 C. (1/8-inch-thick) sliced red potatoes (about 2 pounds), divided
2 T. (1/2 ounce) finely grated fresh Romano cheese, divided
1/2 C. fat-free, less-sodium chicken broth

Preheat oven to 425 degrees. Drop the almonds and garlic through food chute with food processor on, and process until minced. Add basil and parsley; process until finely chopped. Add 2 T. broth, 2 T. cheese, lemon juice, 2 tsp. oil, and salt; process until smooth. Spread 2 tsp. oil in an 11 x 7-inch baking dish coated with cooking spray. Arrange 2 C. potatoes in bottom of baking dish; spread 3 T. basil mixture over potatoes, and sprinkle with 2 tsp. cheese. Repeat the procedure with 2 C. potatoes, 3 T. basil mixture, and 2 tsp. cheese. Top with 2 C. potatoes. Microwave 1/2 C. broth at high 1-1/2 minutes or until very hot. Pour over potatoes; spread remaining basil mixture over potatoes. Cover with foil; bake at 425 degrees for 45 minutes. Uncover; sprinkle with 2 tsp. cheese, and bake an additional 15 minutes or until tender.

Yield: 6 servings
Serving size: 3/4 C.

Calories: 175
Fat: 5.3 g
Fiber: 3.3 g