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Recipes
Summer Spaghetti Salad
By Tonya_Speed
NUTRITION per serving: 188 Calories; 5g Fat; 6g Protein; 32g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol; 321mg...
- 5 ounces whole wheat Spaghetti pasta, broken into pieces
- 5.5 ounces light Italian-style salad dressing
- 1 teaspoon grated Parmesan cheese
- 1 teaspoon sesame seeds
- 1 teaspoon poppy seeds
- 1/4 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/3 cup seeded, chopped cucumber
- 1/3 cup chopped red onion
- 2/3 cup chopped tomatoes
Garlic-and-Oil Sauce with Sausage & Broccoli Rabe
By Tonya_Speed
This sauce is best served with Orecchiette
- 1/3 cup extra-virgin olive oil
- 1/4 cup chopped flat-leaf parsley
- 1 Tbsp finely chopped garlic
- 3/4 tsp salt
- 8 oz crumbled sausage
- 2 cups chopped broccoli rabe
- 1/4 tsp crushed red pepper
Black Pepper Salmon and Spinach
By Tonya_Speed
NUTRITION per serving: 190 Calories; 6g Fat; 27g Protein; 5g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 232m...
- 1 cup low sodium chicken broth
- Dash of white pepper
- 1/4 cup dry white wine (or use white grape juice with a splash of cider vinegar)
- 1 medium onion, peeled and thinly sliced
- 1 pound salmon fillets
- 2 tablespoons freshly cracked black pepper
- Non-aerosol cooking spray
- 1/2 tablespoon olive oil
- 4 cups fresh spinach washed, stemmed, and dried
Chicken and Vegetable Bean Soup
By Tonya_Speed
NUTRITION per serving: 277 Calories; 2g Fat; 36g Protein; 31g Carbohydrate; 9g Dietary Fiber; 46mg Cholesterol; 532...
- DO-AHEAD TIP: Sort, rinse and soak beans overnight.
- 1/3 cup dried Great Northern beans, sorted, rinsed and soaked overnight
- 2 cups water
- 1/3 cup chopped onion
- 1/3 small fennel bulb, trimmed and sliced into 1/2-inch pieces (optional; if you can't find it or don't like fennel, that's fine)
- 1/2 cup chopped carrot
- 2/3 clove garlic, pressed
- 2 teaspoons chopped fresh parsley
- 1/3 teaspoon dried thyme
- 1/3 teaspoon dried marjoram
- Salt and pepper, to taste
- 1 2/3 cups low sodium chicken broth
- 1 1/3 boneless skinless chicken breast halves, cut into 1-inch cubes*
- 5 ounces canned diced tomatoes (low sodium, if available), un-drained
- LEANNE’S NOTE: Partially freeze chicken for ease in cutting.
Caramel Sauce
By Tonya_Speed
When sugar and cream spend quality time together, magic happens
- 1 cup sugar
- 2/3 cup heavy cream
Crock Corned Beef and Cabbage
By Tonya_Speed
NUTRITION per serving: 608 Calories; 34g Fat; 37g Protein; 38g Carbohydrate; 4g Dietary Fiber; 121mg Cholesterol; ...
- 4 cups water
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- Salt and pepper to taste
- 2 medium onions, quartered
- 3 pounds corned beef or brisket
- 8 medium russet potatoes, peeled and quartered
- 1 head cabbage, cored and cut into 6 wedges
Savory Shrimp and Bacon Pasta
By Tonya_Speed
NUTRITION per serving: 454 Calories; 6g Fat; 38g Protein; 67g Carbohydrate; 7g Dietary Fiber; 185mg Cholesterol; 36...
- 12 ounces whole grain pasta (preferably rotini)
- 4 slices turkey bacon, cut crosswise into 1/2-inch strips
- 1 to 2 lemons
- 1 pound large shelled and deveined shrimp
- 1/2 cup loosely packed fresh basil leaves, thinly sliced, plus additional leaves for garnish
Philly Cheesesteak Pizza
By Tonya_Speed
NUTRITION per serving: 553 Calories; 17g Fat; 26g Protein; 71g Carbohydrate; 4g Dietary Fiber; 41mg Cholesterol; 10...
- 1 Recipe Basic Pizza Crust
- 8 ounces thinly sliced cooked deli roast beef
- 1 tablespoon Italian salad dressing
- 1 1/2 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 cup coarsely chopped green bell pepper
- 1 cup coarsely chopped onion
Paprika Chicken with Sour Cream Gravy
By Tonya_Speed
Stir the flour, paprika, garlic powder, black pepper and red pepper on a plate
- 1/2 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon ground red pepper
- 4 skinless, boneless chicken breast half (about 1 pound)
- 1/4 cup butter
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 2 green onions, sliced (about 1/4 cup)
- 1 container (8 ounces) sour cream
Basil Vinaigrette
By Tonya_Speed
Mix all dressing ingredients in food processor or a whisk until emulsified
- 1 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 2 tablespoons garlic, minced
- 1/4 cup fresh basil, chopped fine
- 1/4 teaspoon sea salt
- 1/2 teaspoon black pepper, coarsely ground