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Recipes
Vegetarian Minestrone Soup
By Tonya_Speed
NUTRITION per serving: 290 Calories; 5g Fat; 12g Protein; 52g Carbohydrate; 8g Dietary Fiber; 6mg Cholesterol; 179...
- 4 cups low sodium vegetable broth
- 4 cups tomato juice
- 1 tablespoon dried basil
- Salt and pepper to taste
- 1/2 teaspoon dried oregano
- 2 medium carrots, sliced
- 1/2 cup chopped celery
- 3/4 cup chopped onion
- 1 cup mushrooms, sliced
- 2 cloves garlic, pressed
- 1 (28-oz.) can diced tomatoes
- 1 1/2 cups uncooked corkscrew pasta
- Parmesan cheese, grated
Onion Glazed Pork
By Tonya_Speed
NUTRITION per serving: 134 Calories; 3g Fat; 18g Protein; 8g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 47mg...
- 12 ounces lean pork tenderloin
- Water/oil mixture
- 2 medium onions, sliced and separated into rings
- 1 tablespoon brown sugar
- 1/3 cup water
- 3 tablespoons balsamic vinegar
- 2 teaspoons cornstarch
- 1/4 teaspoon black pepper
- 2 tablespoons snipped fresh parsley
Crusted Lamb Chops
By Tonya_Speed
NUTRITION per serving: 687 Calories; 49g Fat; 33g Protein; 26g Carbohydrate; 1g Dietary Fiber; 133mg Cholesterol; 3...
- Olive oil
- 4 lamb chops
- Salt and pepper, to taste
- 1/2 cup bread crumbs
- 1 tablespoon mint jelly
Roasted Sweet Potato & Carrot Puree
By Tonya_Speed
Special Extra: Add 1/2 tsp
- 1 lb sweet potatoes, peeled and cut into 1/2" pieces
- 1 lb carrots, peeled and sliced into 1/2" thick rounds
- 3 Tbsp olive oil
- 2 Tbsp brown sugar
- 1 tsp salt
- 1-1/2 cups chicken broth
- 4 oz Cream Cheese
Italian Herb Pizza Crust
By Tonya_Speed
NUTRITION per serving: 207 Calories; 3g Fat; 6g Protein; 39g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 181mg...
- 1 package active dry yeast
- 1 teaspoon sugar
- 7/8 cup warm water (110 degrees)
- 1/4 cup Italian seasoning
- 2 1/4 cups plus 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon olive oil (some garlic infused olive oil would be great here)
- Additional oil and cornmeal
Greek-Style Fresh Tomato Sauce
By Tonya_Speed
Directions Bring a large pot of salted water to a boil for the pasta
- Salt
- 2 tablespoons EVOO
- 2 tablespoons butter
- 1 tablespoon fresh oregano leaves, finely chopped
- 4 cloves garlic, chopped
- 1 large red onion, chopped
- 1/2 cup dry white wine
- 2 pints cherry tomatoes, halved if large
- Freshly ground pepper
- 1 pound penne with ridges (penne rigate)
- 12 ounces Greek feta, crumbled (about 1 1/4 cups)
- 1/4 cup fresh mint leaves
- 1/2 cup fresh flat-leaf parsley leaves
Shiitake-Squash Mashed Potatoes
By Tonya_Speed
Cover potatoes with cold salted water; simmer 45 minutes
- 2 lbs russet or yukon gold potatoes, whole
- 1/2-1 stick butter
- 1 cup hot milk
- Salt & Pepper
- 1 lb butternut squash, peeled and cubed
- 12 oz shiitake mushroom caps, sliced
- butter
- Parsley, chopped
Guacamole, Salsa and Chips
By Tonya_Speed
Nutrition per serving: 474 Calories; 30g Fat; 7g Protein; 50g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 692m...
- 4 to 5 ripe avocados, peeled and pitted
- 1 large lime, juiced
- 1/2 teaspoon salt, or to taste
- 1 small red onion, finely chopped
- 1/4 cup chopped cilantro, or more to taste
- 3 plum (Roma) tomatoes, chopped
- 1 large clove garlic, pressed
- Pinch of cayenne pepper (optional)
- Your favorite store-bought salsa
- 1 large bag tortilla chips
Garlic-Basil Halibut
By Tonya_Speed
NUTRITION per serving: 216 Calories; 7g Fat; 36g Protein; 1g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 2...
- 1 1/2 pounds halibut fillets (about 1-inch thick)
- 4 tablespoons snipped fresh basil
- 1 tablespoon melted butter
- 2 cloves garlic, pressed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Piña Colada Cheesecake
By Tonya_Speed
The Piña Colada cocktail is a popular drink that features the flavors found in this cheesecake
- Crust:
- 1 3/4 cups graham cracker crumbs
- 6 tablespoons butter or margarine, melted
- Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1/4 cup sugar
- 3 eggs
- 3/4 cup cream of coconut
- 1/4 cup light rum
- 2 teaspoons grated orange peel
- 1 can (8 oz) crushed pineapple in juice, drained, juice reserved
- Glaze:
- Reserved 1/2 cup pineapple juice
- 2 teaspoons cornstarch
- 1/4 cup sugar
- Garnish
- 1 can (8 oz) crushed pineapple in juice, drained
- 1 jar (24 oz) refrigerated sliced mango, drained, chopped
- Fresh mint leaves, if desired