Tonya_Speed's profile page
Recipes
Beer Barrel Pot Roast
By Tonya_Speed
NUTRITION per serving: 630 Calories; 45g Fat; 39g Protein; 14g Carbohydrate; 2g Dietary Fiber; 147mg Cholesterol; ...
- 3-pound chuck roast
- 1 1/2 tablespoons vegetable oil
- Salt and pepper to taste
- 3 tablespoons butter
- 5 medium onions, sliced
- 3 cloves garlic, pressed
- 3/4 cup low sodium beef broth
- 1 cup beer (or use additional beef broth)
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon cornstarch
- 1 1/2 tablespoons water
Roasted Autumn Vegetable Soup
By Tonya_Speed
Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spra...
- 1 large onion, cut into large chunks
- 4 large carrots, peeled and cut into large pieces
- 6 medium parsnips, peeled and cut into large pieces
- 4 cups winter squash, such as butternut, peeled and cubed
- 2 sprays cooking spray
- 3 cups fat-free chicken or vegetable broth
- 1/2 cup fat-free evaporated milk
- 1/2 tsp table salt, or to taste
- 1/2 tsp black pepper, or to taste
Balsamic Pork Stir-Fry
By Tonya_Speed
NUTRITION per serving: 196 Calories; 6g Fat; 25g Protein; 10g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 62m...
- 2 teaspoons olive oil
- 2 cloves garlic, pressed
- 1 pound lean pork tenderloin, cut into 1/4 inch thick slices
- 1 medium red bell pepper, seeded, deribbed and chopped
- 1 medium green bell pepper, seeded, deribbed and chopped
- 1/2 cup orange juice
- 1/4 cup balsamic vinegar
- 1 bunch watercress leaves
Emeril's Vegetarian Egg Rolls
By Tonya_Speed
Recipe courtesy Emeril Lagasse, 2003
- 2 tablespoons sesame oil
- 2 tablespoon canola oil
- 1/2 head green cabbage, shredded
- 1 cup julienne carrots
- 1 cup julienne snow peas
- 1 tablespoon corn starch
- 1/4 cup soy sauce
- 8 egg roll wrappers
- Peanut oil, for deep frying
- 1/4 cup dry mustard
- 1/4 cup water
- Cilantro leaves, garnish
Lemon Fish
By Tonya_Speed
NUTRITION per serving: 164 Calories; 2g Fat; 25g Protein; 12g Carbohydrate; 4g Dietary Fiber; 52mg Cholesterol; 372...
- Aluminum foil wrap
- 4 cod fillets
- 1 (16-oz.) package frozen stir-fry vegetables
- Black pepper, to taste
- 1 to 2 whole lemons, juiced (depending on how lemony you like it)
- 1 teaspoon dried rosemary
- 1 cup no salt added tomato juice
- 3 tablespoons grated Parmesan cheese
Four Alarm Pizza Sauce
By Tonya_Speed
NUTRITION per serving: 50 Calories; 1g Fat; 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 272mg S...
- 1 (6-oz.) can tomato paste
- 3/4 cup warm water (110 degrees)
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon minced garlic
- 1 tablespoon honey
- 1 teaspoon anchovy paste (optional)
- 3/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried red pepper flakes
- Salt to taste
Smashed Peach Muffins
By Tonya_Speed
Combine flour and oats, brown sugar, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl
- 1 1/2 cups all-purpose flour (or even better, whole wheat pastry flour-in health food stores)
- 1 cup of uncooked oatmeal
- 2/3 cup firmly packed brown sugar
- 1 1/4 tsp. baking powder
- 1/2 tsp. salt (can be omitted)
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. baking soda
- 2 Tbs. vegetable oil (or 3 tbs. of unsweetened apple sauce)
- 1 tsp. vanilla extract
- 2 cups frozen peaches, defrosted, drained and smashed up
- 1 cup strawberry fat free yogurt
- 1/4 cup fat free milk
- 2 eggs or 2 egg whites
Snowy Coconut
By Tonya_Speed
In a medium bowl, place coconut
- 1 1/2 cups sweetened flaked coconut, Baker's®
- 8 ounces vanilla-flavored candy coating
- 4 1/2 cups half-and-half
- 1 1/2 cups coconut rum, Malibu®
- 3/4 cup white chocolate liqueur, Godiva®
Barbecue Pizza Sauce
By Tonya_Speed
NUTRITION per serving: 60 Calories; 2g Fat; 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 407mg ...
- 1 tablespoon butter 2 cloves garlic, pressed 1/2 cup ketchup 1/3 cup chili sauce 2 tablespoons brown sugar 2 tablespoons finely chopped onion
- 1 tablespoon Worcestershire sauce 1 tablespoon prepared mustard
- 1 tablespoon lemon juice
- 1 teaspoon celery seed 1/4 teaspoon salt Hot sauce to taste
Asian Style Barley
By Tonya_Speed
1.Cook the pearl barley in the stock
- 1 cup uncooked pearl barley
- 2 cups of stock (I used chicken stock)
- 1 tablespoon chili paste
- 1/4 cup cilantro
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 roasted red pepper diced
- 1 shallot diced
- 2 cloves of garlic diced
- 8 ounces of shelled edamame
- Juice of 1 lime
- Kosher salt and black pepper