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Recipes
Mexican Lasagna
By Tonya_Speed
Preheat the oven to 425 degrees F
- 3 tablespoons extra-virgin olive oil
- 2 pounds ground chicken breast, available in the packaged meats case
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 red onion, chopped
- 1 (15-ounce) can black beans, drained
- 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
- 1 cup frozen corn kernels
- Salt
- 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
- 2 1/2 cups shredded Cheddar or shredded pepper jack
- 2 scallions, finely chopped
Pork Chops with Plum Sauce
By Tonya_Speed
NUTRITION per serving: 159 Calories; 5g Fat; 21g Protein; 6g Carbohydrate; trace Dietary Fiber; 51mg Cholesterol; 2...
- 4 (4-oz.) boneless pork chops, trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Water/oil mixture
- 1/4 cup Chinese plum sauce
- 4 teaspoons yellow mustard
Broiled Asian Steak
By Tonya_Speed
NUTRITION per serving: 234 Calories; 8g Fat; 38g Protein; 1g Carbohydrate; trace Dietary Fiber; 99mg Cholesterol; 1...
- 1 clove garlic, pressed
- 1/2 tablespoon olive oil
- 1/2 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon low sodium soy sauce
- 2 teaspoons prepared horseradish
- 1/4 teaspoon black pepper
- Hot sauce, to taste
- 1 1/2 pounds beef top round steak, trimmed
Chicken Broccoli Pizza
By Tonya_Speed
NUTRITION per serving: 528 Calories; 18g Fat; 34g Protein; 58g Carbohydrate; 7g Dietary Fiber; 78mg Cholesterol; 62...
- 1 Recipe Whole Wheat Pizza Crust
- 1/3 cup low fat mayonnaise
- 1 tablespoon Dijonnaise mustard
- 1/2 teaspoon pepper
- 2 1/2 cups chopped fresh or thawed frozen broccoli
- 2 cups cubed cooked chicken
- 1 cup shredded Cheddar cheese
Balsamic Pork Chops
By Tonya_Speed
NUTRITION per serving: 214 Calories; 7g Fat; 24g Protein; 12g Carbohydrate; 3g Dietary Fiber; 54mg Cholesterol; 69m...
- 1 teaspoon olive oil
- 6 (4-oz.) boneless top loin pork chops
- 1/3 cup dry white wine, or use low sodium chicken broth
- 2 medium onions, thinly sliced
- 1/2 teaspoon dried thyme
- 2 cups green peas
- 1/2 cup balsamic vinegar
- 1/2 tablespoon Dijon mustard
- 1/4 cup light (5%) cream
- NUTRITION per serving: 214 Calories; 7g Fat; 24g Protein; 12g Carbohydrate; 3g Dietary Fiber; 54mg Cholesterol; 69mg
- Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Points: 5
- SERVING SUGGESTION: Baked sweet potatoes and steamed green beans.
- VEGETARIAN: Use non-breaded faux chicken patties.
- KOSHER: Use boneless skinless chicken thighs instead of pork and chicken broth instead of cream.
- GLUTEN FREE: Make sure wine (or broth), vinegar and mustard are gluten free.
Mexican Casserole
By Tonya_Speed
Per Serving: 326 Calories; 14g Fat; 14g Protein; 58g Carbohydrate; 8g Dietary Fiber; 3mg Cholesterol; 994mg Sodium
- 8 ounces penne or mostaccioli, uncooked
- 1/2 pound lean ground beef
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 1 (27 1/2 oz.) jar spaghetti, your favorite
- 1 (14 oz.) can black beans, drained and rinsed
- 1/3 cup water
- 1 (4 oz.) can chopped green chilies, drained
- 1/2 (.75 oz.) package reduced sodium taco seasoning mix (if available or use regular
- 1/2 cup low fat Monterey Jack cheese (2 oz.)
Shrimp and Orzo Italiano
By Tonya_Speed
Over medium-high heat, in a large nonstick skillet, heat 2 tsp oil*
- 3/4 cup chopped green onions, including tops, DIVIDED
- 2 cups reduced-sodium chicken stock or broth
- 1 cup multi-colored orzo pasta, dry (plain can be substituted)
- 1 tsp Italian seasoning
- 1 1/2 lb raw shrimp, peeled
5-Minute Individual Potato Gratins
By Tonya_Speed
Recipe courtesy Melissa d'Arabian
- Vegetable spray
- 2 large russet potatoes, roughly peeled and thinly sliced
- 1/2 cup grated Swiss cheese
- 2 green onions, finely chopped
- Salt and freshly ground black pepper
- 3/4 cup heavy cream
BLT Creamy Mac 'n' Cheese
By Tonya_Speed
1.Preheat the oven to 500°
- Salt
- 1 pound ziti rigati pasta
- Extra-virgin olive oil (EVOO), for drizzling
- 6 slices bacon, chopped
- 2 leeks—trimmed, halved lengthwise and sliced crosswise
- 2 large cloves garlic, chopped
- 1/2 teaspoon crushed red pepper
- 3 tablespoons tomato paste
- Two 3-ounce bricks cream cheese, cut into pieces
- 1 1/2 cups shredded asiago, grana padano or parmigiano-reggiano cheese
- 14.5 oz can diced tomatoes, drained
Taco Empanadas
By Tonya_Speed
Mini pasty turnovers filled with a spicy meat, corn and green chile mixture
- 2 packages (15 oz. each) refrigerated pie crusts
- 1 1/2 cups chopped cooked meat
- 1/2 cup chopped onion
- 1 can (11 oz.) Mexican-style corn, drained OR 1 1/4 cups frozen whole kernel corn
- 1 cans (4 oz.) chopped green chiles, drained
- 1 jar (14 oz.) Pace® Mexican Creations Mild Taco Cooking Sauce