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Recipes
Bloody Mary Granita
By Tonya_Speed
Whisk the tomato juice, Worcestershire sauce, horseradish, hot sauce, parsley, 1 teaspoon pepper and 1/2 teaspoon c...
- 3 cups tomato juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon horseradish
- 1 teaspoon hot sauce
- 3 tablespoons finely chopped fresh parsley
- Freshly ground pepper
- 1 teaspoon celery salt
- 1 lemon, halved
- 8 pimiento-stuffed green olives, plus 1 tablespoon olive juice
- 6 ounces vodka
- 1 stalk celery, cut into 8 pieces
- 1 teaspoon sweet paprika
Pasta with Red Pepper Sauce
By Tonya_Speed
NUTRITION per serving: 206 Calories; 8g Fat; 6g Protein; 33g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 266mg...
- 2 tablespoons olive oil
- 6 medium red bell peppers, chopped
- 4 cloves garlic
- 1 cup water, divided
- 2 tablespoons dried basil, divided
- 1/2 cup tomato paste, divided
- 2 tablespoons red wine vinegar, divided
- 8 ounces whole wheat pasta, cooked
- Grated Parmesan cheese (optional)
Garbanzo Burgers
By Tonya_Speed
Per Serving: 358 Calories; 8g Fat; 14g Protein; 60g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 679mg Sodium
- 1 (15-oz.) can garbanzo beans, drained and rinsed
- 1 medium red bell pepper, seeded, deribbed and finely chopped
- 1 medium carrot, peeled and grated
- 3 cloves garlic, minced
- 1 red chili pepper, seeded and minced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon tahini paste
- Salt and pepper, to taste
- 1 teaspoon olive oil (optional)
- Non-aerosol cooking spray
- 4 whole wheat burger buns, split
- Lettuce leaves
- Tomato slices
- Burger condiments (your choice)
White Fish and Veggies
By Tonya_Speed
Per Serving: 178 Calories; 9g Fat (45
- 6 pieces fish fillets -- thawed if necessary (I buy inexpensive frozen fish fillets)
- Salt and pepper
- 3 tablespoons oil -- divided
- 1 cup carrots -- thinly sliced
- 1 cup celery -- thinly sliced
- 1 cup green onions -- diagonally sliced
- 1 cup broccoli florets
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ cup chicken broth
- 2 teaspoons cornstarch
- 1 teaspoon grated lemon
Tuscan Turkey Pasta
By Tonya_Speed
NUTRITION per serving: 612 Calories; 5g Fat; 59g Protein; 86g Carbohydrate; 20g Dietary Fiber; 74mg Cholesterol; 26...
- 4 ounces whole wheat Penne pasta
- 4 (4-oz.) boneless skinless turkey breast halves, pounded to 1/4-inch thickness
- Salt and pepper, to taste
- 1 teaspoon olive oil
- 2 cloves garlic, crushed
- 1 teaspoon dried rosemary
- 2 cups canned cannellini beans, drained and rinsed
- 1/4 cup diced roasted red bell peppers
- 8 cups baby spinach leaves
- 1/4 cup grated Parmesan cheese
Easy Chicken & Biscuits
By Tonya_Speed
cream of potato, cream of broccoli
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Potato Soup
- 2/3 cup milk
- 1/2 teaspoon poultry seasoning
- 1/8 teaspoon ground black pepper
- 2 cups frozen mixed vegetables
- 2 cups cubed cooked chicken
- OR turkey
- 1 packages (7.5 ounces) refrigerated biscuits
Raspberry Vinaigrette
By Tonya_Speed
Place all ingredients in a blender
- 3/4 cup olive oil
- 2/3 cup red wine vinegar
- 2 tablespoons of raspberries
- 2-3 tablespoons of honey
- 2 teaspoons Dijon mustard
- 1/2 teaspoon dried basil
- 1 tablespoon fresh parsley, minced
Chicken with a Ginger Cream Sauce
By Tonya_Speed
Per Serving :205 Calories; 9g Fat (40
- 4 boneless skinless chicken breast halves - pound to 1/4-inch, if necessary
- 2 teaspoons butter
- Salt and pepper -- to taste
- 2 tablespoons white wine -- or use white grape juice with a splash of vinegar
- 2 tablespoons fresh lime juice
- 1 teaspoon grated fresh ginger
- 1/8 teaspoon cayenne pepper
- ½ cup chicken broth
- ½ cup half and half
Brown Sugar Pork Tenderloin
By Tonya_Speed
NUTRITION per serving: 276 Calories; 7g Fat; 24g Protein; 28g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; ...
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon cinnamon
- 1 pound lean pork tenderloin
- 1 tablespoon olive oil
- 1/2 cup packed dark brown sugar
- 1 tablespoon finely chopped garlic
- 1/2 tablespoon hot sauce
Spinach Spoonbread
By Tonya_Speed
1. Lightly grease slow cooker; preheat on HIGH
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 red bell pepper, diced
- 4 eggs, lightly beaten
- 1 cup cottage cheese
- 1 package (5-1/2 ounces) cornbread mix
- 6 green onions, sliced
- 1/2 cup butter, melted
- 1-1/4 teaspoons seasoned salt