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Recipes
Spanish Paleo Lasagna
By Tonya_Speed
Preheat oven to 400 degrees
- 1 pound extra-lean ground beef
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- Sea salt and freshly ground black pepper, to taste
- 1 cup Paleo marinara sauce
- 1/2 cup canned artichoke hearts, drained and chopped
- 1/2 cup sliced black olives
- 1/2 cup diced sun-dried tomatoes
- 3 cups arugula
Breakfast in a Burrito
By Tonya_Speed
In a skillet over medium heat, add a little butter and some oil and gently scramble your eggs
- 4 whole wheat flour tortillas
- 8 eggs, scrambled
- 1/2 cup shredded cheddar cheese
- 4 tablespoons salsa (jarred, your favorite)
Crock Juicy Meatballs
By Tonya_Speed
In a medium sized saucepan, add the grape jelly and chili sauce
- 3 pounds frozen meatballs (any flavor)
- 1 (32 ounce) jar grape jelly
- 2 (12 ounce) jars chili sauce (by the ketchup)
Sautéed Basil Salad
By Tonya_Speed
NUTRITION per serving: 585 Calories; 37g Fat; 12g Protein; 55g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 65...
- 6 ounces cherry tomatoes, halved
- 7 ounces garbanzo beans, rinsed and drained
- 1/4 cup fresh basil leaves, divided
- 2 1/2 tablespoons olive oil
- Salt and pepper to taste
Tomato-Herb Scallops
By Tonya_Speed
NUTRITION per serving: 126 Calories; 1g Fat; 20g Protein; 8g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 325m...
- 1 pound sea scallops
- 2 cloves garlic, pressed
- 3 teaspoons chopped fresh parsley
- 2 teaspoons chopped fresh basil leaves
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chopped tomato
- Water/oil mixture
Strawberry Shortcake French Toast
By Tonya_Speed
Mix 1 teaspoon grated lemon zest with 3 tablespoons sugar; toss about a third of the lemon-sugar with 3 cups halved...
- 1 teaspoon grated lemon zest
- 3 tablespoons sugar
- 3 cups halved strawberries
- 4 split English muffins
- 4 eggs
- 1 1/2 cups half-and-half or milk
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon sugar
- a pinch of salt
- butter
- yogurt, more berries and honey for drizzling
Southwestern Pasta Bake
By Tonya_Speed
NUTRITION per serving: 361 Calories; 3g Fat; 15g Protein; 52g Carbohydrate; 8g Dietary Fiber; 10mg Cholesterol; 728...
- 1/2 pound 95% lean ground beef
- 8 ounces uncooked Rigatoni pasta
- 1 cup frozen whole kernel corn
- 1 (24-oz.) jar thick and chunky salsa
- 1 (15-oz.) can black beans, drained and rinsed
- Non-aerosol cooking spray
- 6 ounces shredded Mexican cheese blend
- 2 medium plum (Roma) tomatoes, thinly sliced
- Aluminum foil wrap
Black-Eyed Pea Salsa
By Tonya_Speed
In a large bowl, blend all ingredients very well
- 3 16 oz cans black-eyed peas, drained and rinsed of all juice
- 1 small jar chopped pimentos, juice included (or chopped roasted peppers)
- 1 bunch scallions, thinly sliced, green part only
- 1 tablespoon fresh oregano (or 1 tsp dried)
- 1 tablespoon Tabasco Sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
- 1/2 bunch parsley or cilantro, chopped
- 3 canned or fresh jalapeno chilies, chopped
- 1 firm, ripe, chopped tomato
- 1-2 cups vinaigrette, any kind, regular or reduced-fat
- 1 green bell pepper, finely chopped
- 3 cloves fresh garlic, pressed or minced
Crock Cabbage Rolls
By Tonya_Speed
NUTRITION per serving: 427 Calories; 21g Fat; 26g Protein; 33g Carbohydrate; 2g Dietary Fiber; 109mg Cholesterol; ...
- 1 head cabbage
- 1 1/2 pounds extra-lean ground beef
- 1 cup brown rice, cooked
- 3/4 cup chopped onion
- 1 egg
- Salt and pepper to taste
- 12 ounces V-8 vegetable juice
- 1 (14.5-oz.) can diced tomatoes
- 1/2 teaspoon thyme
Florentine Lentil Soup
By Tonya_Speed
NUTRITION per serving: 160 Calories; 2g Fat; 14g Protein; 23g Carbohydrate; 9g Dietary Fiber; 14mg Cholesterol; 296...
- 1/3 cup uncooked brown rice
- 6 2/3 cup water, divided
- 1 teaspoon vegetable oil
- 4 ounces turkey kielbasa, chopped
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 teaspoon crushed red pepper flakes
- 2 cups low sodium chicken broth
- 1 cup dry lentils
- 10 ounces spinach, torn