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Recipes
Tuscan Pork Stir-Fry
By Tonya_Speed
NUTRITION per serving: 218 Calories; 6g Fat; 28g Protein; 14g Carbohydrate; 4g Dietary Fiber; 76mg Cholesterol; 380...
- Water/oil mixture
- 1 1/2 pounds lean pork tenderloin, cut into strips
- 2 cups frozen cut Italian green beans, thawed
- 1 small onion, cut into 1/2-inch-wide wedges and separated
- 6 portabella mushrooms, sliced
- 1 (14.5-oz.) can low sodium diced tomatoes with basil, garlic and oregano
- 2 teaspoons cornstarch
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 2 tablespoons shredded Parmesan cheese
Crock Pea Soup
By Tonya_Speed
Per Serving: 161 Calories; 2g Fat; 11g Protein; 25g Carbohydrate; 10g Dietary Fiber; 9mg Cholesterol; 22mg Sodium
- 1 pound split peas, rinsed
- 1 ham bones, optional
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 1 stalk celery, chopped
- 2 cloves garlic, pressed
- 1 bay leaf
- 1 1/2 quarts water (use chicken broth if not using ham bones)
- Salt and pepper to taste
Cinnamon Rice
By Tonya_Speed
NUTRITION per serving: 378 Calories; 2g Fat; 8g Protein; 83g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 15mg ...
- 2 cups water
- 1 cinnamon stick
- 2 star anise (by the spices)
- 1 cup jasmine rice
Think Pink Salad
By Tonya_Speed
Mix dressing together and serve over salad
- 1 (16-oz.) bag organic mixed greens
- 1 avocado
- 2 carrots, cut into thin coins
- 2 tomatoes, cut into eights
- 1/4 red cabbage, cored and shredded
- 1 red onion, thinly sliced
- 1 red bell pepper, seeded, deribbed and cut into strips
- 4-oz. bean sprouts
- Salad Dressing
- 1/4 cup extra virgin olive oil
- 1/3 cup apple cider vinegar
- 1-2 teaspoons basil, crushed