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Recipes
Leanne's Greek Salad
By Tonya_Speed
In a large mixing bowl, place all the salad ingredients
- Salad:
- 3-4 cups red leaf lettuce, torn into bite sized pieces
- 1/2 cup grape tomatoes, cut in half
- 1/4 cup seedless cucumber, sliced and cut in quarters
- 10 pitless Kalamata olives, sliced in half (lengthwise)
- 1/3 cup Feta cheese crumbles (I buy the herbed one)
- 1/4 cup minced red onion (optional; sometimes I put it in, sometimes not)
- DRESSING:
- 1-2 cloves garlic, pressed
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 shakes dried basil
- 1 shake oregano
Curried Chicken Bake
By Tonya_Speed
NUTRITION per serving: 245 Calories; 8g Fat; 39g Protein; 2g Carbohydrate; trace Dietary Fiber; 105mg Cholesterol; ...
- Non-aerosol cooking spray
- 4 (6-oz.) boneless skinless chicken breast halves
- 1/3 cup low fat mayonnaise
- 1 teaspoon curry powder
- 1/2 teaspoon prepared horseradish
- 1/2 teaspoon low sodium soy sauce
- 1/2 teaspoon Dijon mustard
Carry Me Away Pork
By Tonya_Speed
NUTRITION per serving: 288 Calories; 17g Fat; 25g Protein; 7g Carbohydrate; trace Dietary Fiber; 83mg Cholesterol;...
- 2 teaspoons caraway seeds
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 2 pounds pork roast
- 1 teaspoon olive oil
- 1/2 cup water
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons cornstarch
- 8 ounces low fat sour cream
Pasta Tuna Salad
By Tonya_Speed
Nutrition per serving: 701 Calories; 34g Fat; 46g Protein; 52g Carbohydrate; 5g Dietary Fiber; 48mg Cholesterol; 57...
- 2 (7-oz.) cans tuna in oil
- 1/4 cup olive oil
- 1 clove garlic, pressed
- 4 ounces fresh mushrooms, chopped
- 1 cup small broccoli florets
- 1 small zucchini, diced
- 1 small red bell pepper, seeded, deribbed and sliced
- 2 tablespoons minced fresh basil
- 8 ounces fettuccini OR gluten free pasta
- 1/4 teaspoon black pepper
- 1 teaspoon lemon juice
- 2 cups Romaine lettuce
- 4 ounces shredded mild Cheddar cheese
- Cherry tomatoes for garnish
- Italian salad dressing
This Turkey is all Wrapped Up
By Tonya_Speed
Per Serving: 415 Calories; 17g Fat; 22g Protein; 47g Carbohydrate; 6g Dietary Fiber; 47mg Cholesterol; 992mg Sodium
- 2 (8-inch) flour tortillas
- 3 ounces spreadable cream cheese
- 1 tablespoon Dijon mustard
- 1/2 tablespoon honey
- 6 ounces sliced deli turkey breast
- 4 Romaine lettuce leaves
- 4 slices tomato
- Half of 1 medium green bell pepper, seeded, deribbed and sliced
- 2 slices bacon, cooked and crumbled
- 2 slices Gruyere OR Swiss cheese
- Toothpicks
- Plastic wrap or aluminum foil
Apple Slaw
By Tonya_Speed
In a large bowl, combine olive oil, vinegar, honey and salt and pepper to taste
- 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 matchsticks
- 1/4 cup chopped cilantro
White Chicken Chili
By Tonya_Speed
NUTRITION per serving: 332 Calories; 4g Fat; 28g Protein; 49g Carbohydrate; 9g Dietary Fiber; 54mg Cholesterol; 793...
- 1 1/2 pounds boneless skinless chicken thighs
- 1 cup chopped onion
- 1 (14.5-oz.) can low sodium chicken broth
- 2 tablespoons minced garlic
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 2 tablespoons lemon juice
- Hot sauce, to taste
- 2 (15-oz.) cans Great Northern beans, drained
- 1 (15-oz.) can white shoe peg corn, drained
Scallop Stir-Fry
By Tonya_Speed
NUTRITION per serving: 292 Calories; 6g Fat; 19g Protein; 38g Carbohydrate; 5g Dietary Fiber; 25mg Cholesterol; 504...
- 2 tablespoons vegetable oil
- 1 pound scallops, rinsed and dried
- 2 cups sliced mushrooms
- 1 (8-oz.) can sliced water chestnuts, drained
- 1 medium red bell pepper, seeded, deribbed and cut into strips
- 1/3 cup thinly sliced green onions
- 1/2 cup low sodium chicken broth
- 3 tablespoons dry sherry (or use red grape juice with a splash of cider vinegar)
- 3 tablespoons low sodium soy sauce
- 1 tablespoon cornstarch
- 1/2 tablespoon ground ginger
- 1/4 teaspoon ground black pepper
- 1 (6-oz.) package frozen snow peas
- 3 cups hot cooked brown rice
Browned Butter Sauce with Spinach & Ricotta
By Tonya_Speed
The best pasta for this sauce in Penne
- 6 Tbsp butter
- 1/2 tsp salt
- 1 tsp chopped fresh sage
- 1/2 cup chopped onion
- 3/4 cup chopped frozen spinach
- 2 Tbsp heavy cream
- 1/2 cup ricotta
- 1/2 cup grated parmigiano-reggiano
Tomato Sauce with Eggplant & Zucchini
By Tonya_Speed
This sauce is best served with Fusilli
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp finely chopped flat-leaf parsley
- 1 1/2 tsp finely chopped garlic
- 2 cups chopped canned peeled tomatoes
- 1 2/3 cups finely chopped zucchini
- 1 2/3 finely chopped eggplant
- Salt