Recipe: Recipes: Roasted Vegetable Salad, Ranch Dressing, Pork Chops and Rice Casserole

Hi Deb;
I'm going to try and get theses last three recipes in here, so you can retrieve them before this section gets archived. I've had nothing but interruptions all day.
ROASTED VEGETABLE SALAD
Serve this salad warm or cold. the roasted garlic has a mild nutty taste, quite different from that of raw garlic, so don't hesitate to use the entire head.
1 bulb (entire head) garlic
1 med. sweet green pepper, sliced lengthwise into strips about 1" wide
1 med. red sweet pepper, sliced the same as the green
1 med. sweet yellow pepper, sliced the same.
1 large yellow onion, sliced 1/2" thick
3 Tbsp. olive or vegetable oil
1 tsp. dried oregano, crushed
1/2 tsp. ground cumin
1/4 tsp. black pepper
1 med. size ripe tomato, cut into 1" cubes
1 Tbsp. lime juice
2 Tbsp. chopped parsley
Prerheat the oven to 400*, Separate the garlic into individual cloves and peel. Place in an ungreased 13x9x2" baking dish along with the rest of the ingredients, except the tomato, stir to mix.
Place the uncovered dish in the oven and roast the veggies for 15 mins.,
stirring 2 or 3 times.
Stir in the lime juice, transfer the veggies to a serving dish and sprinkle with parsley. Serves 4.
Per serving: Calories-140, total fat-11g, saturated fat-1g, cholesterol-0, sodium-7mg.
RANCH DRESSING
4 1/2 tsp. olive oil
2 tsp. cider vinegar
1 tsp. sugar
1/4 tsp. dried marjoram, crumbled
1/8 tsp. salt
3 Tbsp. plain lowfat yogurt
3/4 cup buttermilk
2 Tbsp..finely chopped yellow onion
1 clove garlic, minced
2 Tbsp. minced parsley
In a medium size bowl, whisk together the olive oil, vinegar, sugar, marjoram and salt. Whisk in the yogurt and buttermilk, then stir in the onion, garlic and parsley. Cover and chill in the fridge for 6 hours or overnight to thicken.
Whisk the dressing again before serving. Store any leftovers in a tightly covered jar in the fridge and shake well before each use. Makes 1 1/4 cups
One Tbsp.= calories-16, total fat-1g, saturated fat-0, cholesterol-0, sodium-25mg.
PORK CHOPS AND RICE CASSEROLE
4 lean rib pork chops, trimmed of fat
1 tsp. dried rosemary, crumbled
1/8 tsp. black pepper
nonstick cooking spray
3/4 cup low sodium beef broth
1/4 cup long grain rice
1 small yellow onion, cut into 4 thick slices
1 small ripe tomato, cut into 4 thick slices
1 small sweet green pepper, cut into 4 thick rings
Preheat the oven to350*. Rub both sides of each chop with 1/2 of the rosemary and with the pepper.Lightly coat a heavy 12" skillet with the cooking spray and place over moderately high heat for 1 minute. Add the chops to the skillet and brown them, uncovered, for 3-4 mins. per side.
Transfer the chops to an ungreased 1 quart baking dish and add the beef broth, rice and remaining rosemary. Place an onion slice, a tomato slice, and a green pepper ring on each chop. Cover and bake for 45 mins. or until the chops are cooked through and tender. Serves 2
Per serving: calories-267, total fat-9g, saturated fat-3g, cholesterol-54mg, sodium-47mg.
Variation:
Chicken Breasts and Rice Casserole, prepare as directed, but substitute 1 skinned chicken breast for the chops.
Deb, this comletes the list that you asked for. If you need any of the others, let me know.