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Recipes
Presto Chang-O Chex Mix
By Tonya_Speed
NUTRITION per serving: Calculated for 12 Servings (excluding Pepperidge Farm goldfish): 346 Calories; 15g Fat; 4g P...
- 6 tablespoons butter
- 1 teaspoon seasoned salt
- 4 teaspoons Worcestershire sauce
- 2 cups Corn Chex cereal
- 2 cups Rice Chex cereal
- 2 cups Wheat Chex cereal3/4 cup mixed nuts
- 2 cups raisins
- 2 cups M & M’s
- 2 cups Pepperidge Farm goldfish
- 2 cups pretzels (I like the little waffle looking ones for this)
Slow Cooker Western Frittata
By Tonya_Speed
NUTRITION per serving: 186 Calories; 7g Fat; 13g Protein; 18g Carbohydrate; 2g Dietary Fiber; 194mg Cholesterol; 20...
- 1 pound frozen shredded hash brown potatoes
- 1/2 cup chopped onion
- 3/4 cup chopped green bell pepper, seeded and
- deribbed
- 1 large tomato, chopped
- 1 cup low fat cheddar cheese, shredded
- 6 eggs
- 1/2 cup low fat milk
- Salt and pepper to taste
Creole Pork Chops
By Tonya_Speed
NUTRITION per serving: 172 Calories; 6g Fat; 22g Protein; 9g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 696m...
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (more or less to taste)
- 4 (4-oz.) boneless loin pork chops, trimmed
- Non-aerosol cooking spray
- 1 (8-oz.) can tomato sauce
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped celery
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, pressed
Pasta Salad Primavera
By Tonya_Speed
Per Serving: 203 Calories; 15g Fat; 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 30mg Sodium
- 3 cups pasta shells, uncooked
- 3 carrots, sliced
- 3 3/4 cups zucchini, sliced
- 1 small red bell pepper, diced
- 1 small red onion, minced
- 1 cup fresh corn, cut from the cob
- 3 tablespoons olive oil
- 4 cloves garlic, pressed
- 4 tablespoons fresh basil, thinly sliced (see TIP)
- Salt and pepper, to taste
- 6 ounces chopped provolone cheese
Steamed Clams
By Tonya_Speed
Copyright 2006, Robert Irvine, All rights reserved
- 6 dozen fresh clams (littlenecks or middlenecks, your choice)
- 3 tablespoons grapeseed oil
- 4 cloves garlic, chopped
- 1 large onion, chopped
- 1 cup white wine
- 2 cups clam juice or water
- Chopped parsley leaves
- Salt and pepper
- 1/2 cup melted butter (1 stick)
Slow Cooker Polynesian Pork Chops
By Tonya_Speed
NUTRITION per serving: 302 Calories; 11g Fat; 34g Protein; 16g Carbohydrate; 2g Dietary Fiber; 100mg Cholesterol; ...
- 1 tablespoon olive oil
- 6 boneless pork chops
- 1 cup sliced onion
- 1 cup chopped carrot
- 8 ounces crushed pineapple in light syrup
- 1 cup barbecue sauce (your favorite)
- 1 cup snow peas (fresh or frozen)
Garlic Pork Kabobs
By Tonya_Speed
NUTRITION per serving: 440 Calories; 6g Fat; 35g Protein; 61g Carbohydrate; 5g Dietary Fiber; 74mg Cholesterol; 336...
- 1 3/4 cups low sodium chicken broth
- 2 tablespoons cornstarch
- 2 cloves garlic, pressed
- 1 tablespoon packed brown sugar
- 1 tablespoon ketchup
- 2 teaspoons vinegar
- 1 pound lean pork tenderloin, cut into 1-inch cubes
- 12 medium mushrooms
- 1 large red onion, cut into 12 wedges
- 4 metal OR bamboo skewers
- 4 cherry tomatoes
- 4 cups cooked brown rice
Chicken Athena
By Tonya_Speed
NUTRITION per serving: 248 Calories; 6g Fat; 40g Protein; 7g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 557m...
- (6-oz.) boneless skinless chicken breast halves
- 1 1/2 cups chopped onion
- 1/3 cup sun-dried tomatoes, chopped
- 1/3 cup pitted Kalamata olives, chopped
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 3 cloves garlic, pressed
- 1/2 teaspoon salt
Creamy Spaghetti Carbonara
By Tonya_Speed
Per Serving: 587 Calories; 12g Fat (19
- 1 1/2 pounds spaghetti, uncooked
- 9 oz. turkey bacon -- finely chopped
- 4 1/2 cloves garlic -- pressed
- 1 cup dry white wine(or use white grape juice with a splash of vinegar)
- 1/2 cup chopped parsley
- 1/2 cup grated Parmesan cheese- tossed with 1 tablespoon flour
- Salt and freshly ground pepper -- to taste
Risotto with Asparagus
By Tonya_Speed
Peel the bottom third of the asparagus stalks with a vegetable peeler
- 2 bunches thick asparagus (about 2 pounds)
- 1 sprig fresh thyme or lemon thyme
- 4 tablespoons unsalted butter
- 1 large shallot, diced
- 2 cups arborio rice
- Kosher salt
- 1/3 cup dry white wine
- 2 teaspoons grated lemon zest
- Freshly ground pepper
- 1/3 cup grated parmesan cheese
- 2 teaspoons fresh lemon juice
- 1 head Bibb lettuce, cut into strips
- 8 ounces robiola or taleggio cheese, thinly sliced
- Extra-virgin olive oil, for drizzling