1 T. slivered almonds, toasted
\n2 garlic cloves
\n1 C. basil leaves
\n1 C. parsley sprigs
\n2 T. fat-free, less-sodium chicken broth
\n2 T. (1\/2 ounce) finely grated fresh Romano cheese
\n2 T. lemon juice
\n4 tsp. olive oil, divided
\n1\/2 tsp. salt
\nCooking spray
\n6 C. (1\/8-inch-thick) sliced red potatoes (about 2 pounds), divided
\n2 T. (1\/2 ounce) finely grated fresh Romano cheese, divided
\n1\/2 C. fat-free, less-sodium chicken broth<\/p>\n
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.<\/p>\n
Yield: 6 servings
\nServing size: 3\/4 C.<\/p>\n
Calories: 175
\nFat: 5.3 g
\nFiber: 3.3 g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n