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Recipes
Caesar Potatoes
By Tonya_Speed
MIX dressing mix, vinegar and oil until well blended
- 1 env. GOOD SEASONS Caesar or Italian Dressing Mix
- 1/4 cup vinegar
- 1/4 cup oil
- 1-1/2 lb red potatoes, cut into 1-inch cubes
- 1 medium onion, coarsely chopped
- 1 medium red or green pepper, coarsely chopped
Spicy Three Cheese Mushroom Pizza
By Tonya_Speed
NUTRITION per serving: 337 Calories; 8g Fat; 15g Protein; 52g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 586...
- 1 Recipe Italian Herb Pizza Crust
- 1 Four Alarm Pizza Sauce
- Non-aerosol cooking spray
- 1 (8-oz.) package sliced mushrooms
- 1/2 cup part-skim ricotta cheese
- 1/4 cup shredded fresh Parmesan cheese
- 1/2 cup shredded part-skim mozzarella cheese
- 2 tablespoons thinly-sliced fresh basil
Pork Scaloppine
By Tonya_Speed
NUTRITION per serving: 156 Calories; 3g Fat; 21g Protein; 10g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 469...
- 12 ounces lean pork tenderloin
- 4 sun-dried tomato halves (not packed in oil)
- Non-aerosol cooking spray
- 3 cloves garlic, thinly sliced
- 1 small red bell pepper, seeded, deribbed and thinly sliced lengthwise
- 1 small green bell pepper, seeded, deribbed and thinly sliced lengthwise
- 1 (14.5-oz.) can diced tomatoes, well drained
- 2 tablespoons dry white wine
- 1/4 cup low sodium chicken broth
- Pinch of dried rosemary
- Waxed paper
FlyLady's Stir Fried Green Beans
By Tonya_Speed
I use a cast iron dutch oven for this with a lid: Break beans
- 4 pounds of Fresh Green Beans
- 1/4 pound of bacon or lean fat back cut into tiny pieces
- 1/2 cup sweet white wine
- 2 Tablespoons of olive oil
Mediterranean Orzo Salad
By Tonya_Speed
Per Serving: 575 Calories; 34g Fat; 14g Protein; 57g Carbohydrate; 4g Dietary Fiber; 28mg Cholesterol; 528mg Sodium
- 2 1/4 cups orzo
- 2 medium zucchini, quartered lengthwise and thinly sliced
- 15 Kalamata olives, pitted and sliced
- 6 green onions, thinly sliced
- 2 stalks celery, thinly sliced
- 1 large tomato, seeded and cubed
- 1 1/2 green bell pepper, seeded, deribbed and chopped
- 1/2 cup olive oil
- 3 tablespoons balsamic vinegar
- 4 cloves garlic, pressed
- 1 1/2 teaspoons oregano
- 1 1/2 tablespoons fresh dill, minced
- Salt and pepper to taste
- 6 ounces feta cheese, crumbled
- 3 tablespoons mayonnaise
Spicy Cilantro Steak Skillet
By Tonya_Speed
NUTRITION per serving: 127 Calories; 4g Fat; 9g Protein; 15g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 113m...
- 1 tablespoon olive oil
- 1 clove garlic, pressed
- 1/2 cup diced yellow onion
- 3/4 pound top sirloin beef steak, trimmed and cut into 2-inch cubes
- 1 teaspoon steak seasoning
- 1 cup frozen whole kernel corn
- 1/2 cup diced red bell pepper
- 1 tablespoon chopped cilantro
- Juice of 1/2 lemon
- 2 teaspoons brown sugar
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon cumin
- 1 cup low sodium beef broth
Garlic-and-Oil Sauce
By Tonya_Speed
Toss this sauce with 1 pound cooked pasta
- 1/3 cup extra-virgin olive oil
- 1/4 cup chopped flat-leaf parsley
- 1 Tbsp finely chopped garlic
- 3/4 tsp salt
Pork Tenderloin with Apple Slaw
By Tonya_Speed
NUTRITION per serving: 254 Calories; 8g Fat; 32g Protein; 13g Carbohydrate; 2g Dietary Fiber; 92mg Cholesterol; 253...
- Water/oil mixture
- 2 pork tenderloins (1 1/4 pounds total)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon rice vinegar
- 1/2 tablespoon honey
- 1 small Napa cabbage (about 1 pound), quartered, cored, and thinly sliced
- 1 red apple, cut into thin wedges
- 1/4 cup chopped cilantro
Easy EggNog Bread
By Tonya_Speed
Preheat oven to 350 degrees
- 1 (16 ounce) package pound cake mix
- 3/4 cup plus 2 tablespoons eggnog, divided
- 1/2 teaspoon nutmeg
- 2 eggs, beaten
- 1 cup powdered sugar
- 4 small (3 x 6 inch) loaf pans
Raspberry Salad
By Tonya_Speed
Per Serving: 296 Calories; 27g Fat; 1g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 26mg Sodium
- SALAD:
- 3 cups Romaine lettuce, torn into bite size pieces
- 1 cup red cabbage, thinly sliced
- 1/2 cup English cucumber, sliced
- 2 cups raspberries (reserving 2 tablespoons for dressing)
- 1/4 cup dried cranberries
- 2 tablespoons chives, chopped
- DRESSING:
- 3/4 cup olive oil
- 2/3 cup red wine vinegar
- 2 tablespoons of raspberries
- 2-3 tablespoons of honey
- 2 teaspoons Dijon mustard
- 1/2 teaspoon dried basil
- 1 tablespoon fresh parsley, minced