Tonya_Speed's profile page
Recipes
Vegetable Minestrone
By Tonya_Speed
NUTRITION per serving: 150 Calories; 5g Fat; 12g Protein; 14g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 480m...
- 2 tablespoon olive oil
- 3 tablespoons diced shallots
- 1/3 cup dry white wine (or vegetable broth)
- 3 cloves garlic, pressed
- 1/8 teaspoon cayenne pepper
- 3/4 cup sliced carrots
- 1 cup diced red potato
- 1 cup chopped broccoli florets
- 1 cup sliced zucchini
- 5 cups low sodium vegetable broth
- 1 cup water
- 2 tablespoons chopped parsley
- 1 tablespoon fresh thyme leaves
- 2 bay leaves
- 1 cup frozen green peas
- 2 cups baby spinach
- Sea salt and freshly ground black pepper, to taste
Tomato-Tarragon Grilled Chicken
By Tonya_Speed
NUTRITION per serving: 264 Calories; 8g Fat; 40g Protein; 5g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 120m...
- 1 tablespoon dried tarragon, divided
- 1 tablespoon olive oil, divided
- 1 1/4 teaspoons minced garlic, divided
- 4 (6-oz.) boneless chicken breast halves
- Black pepper, to taste
- 2 cups chopped tomatoes
- 2 teaspoons balsamic vinegar
Spice Crusted Salmon
By Tonya_Speed
NUTRITION per serving: 141 Calories; 4g Fat; 23g Protein; 1g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 175m...
- 2 teaspoons dried dill
- 2 teaspoons chili powder
- 1 teaspoon lemon pepper
- 1/2 teaspoon ground cumin
- 4 (4-oz.) skinless salmon fillets
- Water/oil mixture
- Lemon wedges (optional)
Caramel Fondue
By Tonya_Speed
Unwrap caramels and place in a microwave-safe bowl; microwave on HIGH until melted; add cream cheese slices and mic...
- 2 pounds caramels
- 8 ounces cream cheese, cut into 8 slices
- 1 teaspoon vanilla extract
- Sliced apples
- Chopped peanuts
Pumpkin Ice Cream Pie
By Tonya_Speed
Preheat oven to 350 degrees
- 1/2 cup finely chopped pecans
- 1 chocolate cookie crumb pie crust
- 1/2 gallon vanilla ice cream, softened
- 1 cup canned pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1/2 cup grated chocolate
Slow Cooker Corned Beef and Cabbage
By Tonya_Speed
Recipe courtesy Suki Hertz
- 2 stalks celery, halved
- 4 carrots
- 1 medium onion, cut in 4 wedges
- 4 to 6 red potatoes, quartered
- 1 4-pound corned beef brisket
- 12-ounce bottle stout or dark ale
- 1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
- 1 medium head cabbage, cut into 6 wedges
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 1/4 cup drained prepared horseradish
- dash hot sauce
- salt and pepper to tast
Mexican Buffalo Chicken Dip
By Tonya_Speed
Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray
- 1 can (16 oz) Old El Paso® refried beans (any variety)
- 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
- 1 package (8 oz) cream cheese, softened
- 1/2 cup chopped celery
- 1/2 cup blue cheese dressing
- 1/2 cup hot sauce
- 2 cups cut-up rotisserie chicken (from a 2-lb chicken)
- Tortilla chips, celery sticks, veggie sticks or crackers, if desired
Apple Chicken Curry
By Tonya_Speed
NUTRITION per serving: 190 Calories; 4g Fat; 18g Protein; 23g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 449...
- 1 1/4 pounds boneless skinless chicken thighs
- 1/3 teaspoon salt
- 1/4 teaspoon black pepper
- 1 apple, peeled, cored and cut into 1/2-inch slices
- 2 medium green bell peppers, seeded, deribbed and cut into chunks
- 7.25 ounces canned diced tomatoes, undrained
- 1/2 cup apple juice
- 1/2 tablespoon curry powder
- 1 clove garlic, pressed
- 1/4 cup raisins
Honey Wasabi Shrimp
By Tonya_Speed
NUTRITION per serving: 421 Calories; 16g Fat; 47g Protein; 21g Carbohydrate; 1g Dietary Fiber; 345mg Cholesterol; 3...
- 1/4 cup honey
- 2 tablespoons wasabi powder
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 2 pounds extra-large shrimp, peeled and deveined
- 2 tablespoons toasted sesame seeds
Easy Chicken Noodle Soup
By Tonya_Speed
NUTRITION per serving: 218 Calories; 3g Fat; 29g Protein; 18g Carbohydrate; 3g Dietary Fiber; 69mg Cholesterol; 239...
- 4 (6-oz.) boneless skinless chicken breast halves
- 1 cup chopped red onion
- 1/2 cup sliced carrots
- 1/2 cup sliced celery
- 1/2 cup chopped broccoli florets
- 5 cups water (or stock)
- 4 ounces whole wheat spaghetti noodles, broken in small pieces
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/2 teaspoons sea salt
- 1/4 teaspoon freshly-ground black pepper