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Recipes
3 Cheese Chicken & Noodles
By Tonya_Speed
Combine all ingredients in slow cooker
- 3 cups chopped cooked chicken
- 1-1/2 cups cottage cheese
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 package (8 ounces) wide egg noodles, cooked and drained
- 1 cup grated Monterey Jack cheese
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1 can (4 ounces) sliced mushrooms, drained
- 2 tablespoons butter, melted
- 1/2 teaspoon dried thyme leaves
Ricotta Herb Sauce
By Tonya_Speed
Toss this sauce with 1 pound cooked pasta
- 15 oz ricotta cheese
- 1/3 cup grated parmigiano-reggiano cheese
- 1 Tbsp dried parsley
- 1 tsp dried basil
- 2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 boullion cube
- 1/2 cup boiling water
- 2 Tbsp chopped flat-leaf parsley
Honey Nut-Raisin Chex® Mix
By Tonya_Speed
The popular flavor combo of cinnamon-raisin bagels with cream cheese inspired this tasty mix that works so well wit...
- 6 cups Honey Nut Chex® cereal
- 1 cup cinnamon-raisin bagel chips, broken into bite-size pieces
- 3 tablespoons butter or margarine
- 3 tablespoons packed brown sugar
- 1 package (3 oz) cream cheese
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1/2 cup raisins
Mediterranean Mashed Potatoes
By Tonya_Speed
Cover potatoes with cold salted water; simmer 45 minutes
- 2 lbs russet or yukon gold potatoes, whole
- 1/2 cup cooking liquid, reserved
- 1/4 cup olive oil
- 2 tsp basil, chopped
- 2 tsp tarragon, chopped
- 2 tsp parsley, chopped
Italian Sausage Mashed Potatoes
By Tonya_Speed
Saute sausage until crisp
- 2 lbs russet or yukon gold potatoes, whole
- 1/2-1 stick butter
- 1 cup hot milk
- Salt & Pepper
- 1/2 lb sweet italian sausage, crumbled
- 1 cup parmesan cheese, grated
Cream Sauce with Prosciutto & Peas
By Tonya_Speed
This sauce is best served with Tagliatelle
- 3/4 cup heavy cream
- 2 Tbsp butter
- 1/2 tsp salt
- 4 oz thinly sliced prosciutto
- 1/3 cup chopped onion
- 2 1/2 cups frozen peas
- 1/3 cup grated parmigiano-reggiano cheese
Alfredo Sauce
By Tonya_Speed
This sauce is best paired with fettuccinni
- 1 pint heavy cream
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup freshly grated Parmigiano-Reggiano
- Freshly cracked black pepper
- Chopped fresh flat-leaf parsley, for garnish
Bok Choy Stir Fry
By Tonya_Speed
Per Serving: 317 Calories; 9g Fat; 8g Protein; 52g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 429mg Sodium
- 3 tablespoons olive oil
- 2 cloves garlic, pressed
- 2 teaspoons fresh ginger, peeled and grated
- 1/2 teaspoon crushed red bell pepper
- 2 pounds baby bok choy, cleaned and cut into bite size pieces
- 1/3 cup vegetable broth (low sodium, if available)
- 3 tablespoons low sodium soy sauce
- 1 1/2 teaspoons sugar
- 1 teaspoon cornstarch
- 2 teaspoons sesame seeds
- 6 cups cooked brown rice
Broiled Tomato-Pesto Sandwiches
By Tonya_Speed
NUTRITION per serving: 206 Calories; 7g Fat; 6g Protein; 30g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 311mg...
- 1 1/2 cups packed fresh basil leaves, rinsed and drained
- 1 1/2 tablespoons freshly grated Parmesan cheese
- 1 1/2 tablespoons olive oil
- 1 clove garlic, pressed
- 3 tablespoons low fat plain yogurt
- Black pepper, to taste
- 4 English muffins, split
- 1 large tomato, thinly sliced
Baked Feta Shrimp
By Tonya_Speed
NUTRITION per serving: 256 Calories; 8g Fat; 30g Protein; 15g Carbohydrate; 4g Dietary Fiber; 189mg Cholesterol; 11...
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 cloves garlic, minced
- 3 (14.5-oz.) cans diced tomatoes, undrained
- 1/3 cup chopped parsley
- 1 1/2 teaspoons dried dill
- 1 1/2 pounds medium shrimp, peeled and deveined
- 4 ounces crumbled Feta cheese
- Salt and pepper, to taste