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Recipes
Turkey Fruit Salad with Asparagus
By Tonya_Speed
Nutrition per serving: 278 Calories; 8g Fat; 25g Protein; 29g Carbohydrate; 3g Dietary Fiber; 60mg Cholesterol; 57m...
- 1/2 pound asparagus, cut in 2-inch pieces
- 2 cups blueberries
- 1 1/2 cups smoked turkey breast, cubed
- 1 (8-oz.) can pineapple tidbits in juice, drained, reserve juice
- 2 tablespoons honey
- 1 teaspoon olive oil
Turkey Enchilada Filling
By Tonya_Speed
There’s not much work here, other than making the wrap for lunch before you’re out the door for work in the mor...
- 8 ounces cooked deli turkey meat, chopped
- 1/2 cup celery, chopped
- 1/2 cup green bell pepper, seeded and diced
- 1/4 cup red onion, chopped
- 1/3 cup barbecue sauce
- 1 tsp ground cumin
Chile Verde Pork
By Tonya_Speed
NUTRITION per serving: 349 Calories; 19g Fat; 36g Protein; 8g Carbohydrate; 1g Dietary Fiber; 92mg Cholesterol; 22...
- 3 tablespoons olive oil, divided
- 3 1/2 pounds boneless pork loin, trimmed
- Salt and pepper to taste
- 1 cup chopped onion
- 1 cup chopped green bell pepper, seeded and de-ribbed
- 1 jalapeno pepper, seeded, de-ribbed and chopped
- 3 cloves garlic, pressed
- 12 ounces Chili Verde green sauce
- 3/4 cup low sodium chicken broth
Turkey Broccoli Salad
By Tonya_Speed
NUTRITION per serving: 332 Calories; 12g Fat; 31g Protein; 29g Carbohydrate; 3g Dietary Fiber; 77mg Cholesterol; 15...
- 1/3 cup balsamic vinegar (preferably white)
- 1 1/2 tablespoons olive oil
- 2 teaspoons sugar
- 1/8 teaspoon salt
- 1 (12-oz.) package broccoli slaw
- 1 pound cooked turkey breast, shredded
- 1 1/2 cups seedless red grapes, halved
- 1 cup shredded carrot
- 3 tablespoons slivered almonds, toasted
- 1/8 teaspoon black pepper
Salsa Mac & Beef
By Tonya_Speed
This one-pot supper sports big flavors
- 1 pound ground beef
- 3 1/2 cups Swanson® Beef Stock
- 3 cups uncooked shell-shaped pasta
- OR 2 cup uncooked elbow pasta
- 1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
- 1/2 cup Pace® Chunky Salsa
Drunken Risotto with Sausage and Spinach
By Tonya_Speed
This is a rice version of a pasta dish I made on Iron Chef years ago
- 3 cups dry red wine
- 2 cups chicken stock
- 2 tablespoons extra-virgin olive oil (EVOO)
- 3/4 pound bulk Italian sweet or hot sausage
- 1 small onion, finely chopped
- 2 large cloves garlic, finely chopped
- 1 1/2 cups arborio rice
- Salt and pepper
- 1/3 pound spinach leaves, stemmed and chopped (about 2 cups)
- 1/8 teaspoon freshly grated nutmeg
- 2 tablespoons butter
- 1/2 cup grated pecorino-romano cheese
Beefy Nacho Soup
By Tonya_Speed
In 2-quart saucepan, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly...
- 1 lb lean (at least 80%) ground beef
- 1 tablespoon Old El Paso™ 25% Less Sodium Taco Seasoning Mix (from 1 oz package)
- 1 can (10 3/4 oz) condensed nacho cheese soup
- 1 can (10 oz) diced tomatoes and green chiles, undrained
- 1 1/2 cups milk
- 1/4 cup shredded sharp Cheddar cheese (1 oz)
- 1/2 cup crushed corn tortilla chips
Peppermint Wreaths
By Tonya_Speed
Preheat oven to 375 degrees
- 1 1/4 cups butter
- 3/4 cup powdered sugar
- 2 1/2 cups flour
- 3/4 teaspoon peppermint extract
- Red and green food coloring
Yummy Yogurt Dipping Sauce
By Tonya_Speed
1. Mix all ingredients in a medium sized bowl
- 1/2 cup plain, low fat yogurt
- 3 tbsp. finely chopped fresh basil
- 1 tbsp. Dijon mustard
- 1 tsp. minced garlic
- squeeze of lemon juice
Stacked Tomato Salad with Black Olive Tapenade and Sweet Basil Dressing
By Tonya_Speed
Tapenade: Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth
- Tapenade:
- 3 pounds ripe tomatoes, (beefsteak, yellow, and heirloom), sliced into 1/2-inch thick rounds
- 1 pound mozzarella cheese, thinly sliced
- Fresh basil leaves and sprigs, for layering and for garnish
- 2 cups kalamata or nicoise olives, pitted
- 3 cloves garlic, peeled, coarsely chopped
- 5 anchovy fillets
- 2 tablespoons pine nuts
- 1/2 cup olive oil
- Salt and freshly ground black pepper
- Sweet Basil Dressing:
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 3/4 cup pure olive oil
- Salt and freshly ground black pepper
- 12 basil leaves, cut into chiffonade