Asian Sliders with Pineapple Salsa

Having friends over for the big game, Super Bowl XLVI? Try putting a twist on your typical game day sliders with my Asian Sliders with Pineapple Salsa.  They are a hearty pick-up that are the perfect size to eat while cheering your team on to victory. Men and women alike will  call this a winning dish, and best of all they can be made ahead of time so you are not busy in the kitchen missing out on the game!

Asian Sliders with Pineapple Salsa Holly Clegg’s trim&TERRIFICâ Too Hot in the Kitchen

Outrageously out of this world. Burgers bursting with Asian flavors topped with pineapple salsa served in miniature buns make the ultimate pick-up. Can make burgers earlier in the day, refrigerate, and cook when ready to serve. Great served at room temperature.

Makes 24 sliders

1 3/4 pounds ground sirloin

1/3 cup panko bread crumbs

1/3 cup chopped green onions

1 teaspoon ground ginger

2 teaspoons minced garlic

2 egg whites

6 tablespoons hoisin sauce, divided

24 miniature rolls (Hawaiian bread)

Pineapple Salsa (recipe below)

1. Preheat oven 450°F. Line baking sheet with foil.

2. In large bowl, combine all ingredients except rolls using 4 tablespoons hoisin sauce. Form into miniature patties (heaping tablespoons depending on size of bun) and place on prepared pan.

3. Brush tops of burgers with remaining 2 tablespoons hoisin sauce. Bake 10-12 minutes or until done. Slit rolls and place burger with about a tablespoon Pineapple Salsa (see recipe).

Pineapple Salsa

Perfect blend of flavors to complement burgers, fish or chicken. Make ahead and refrigerate. This salsa made a huge splash at my party!

Makes 1 1/2 cups

1 (20-ounce) can crushed pineapple, drained

1/3 cup chopped green onions

2 tablespoons chopped cilantro

1/4 cup seasoned rice vinegar

1 teaspoon sweet chili sauce or chopped jarred jalapeno

1. In bowl, mix together all ingredients. Refrigerate.

Nutritional information per serving:

Calories 160 Calories from fat 23% Fat 4g Saturated Fat 1g Cholesterol 46mg Sodium 184mg Carbohydrate 20g Dietary Fiber 1g Sugars 8g Protein 11g Dietary Exchanges: 1 1/2 starch, 1 lean meat

A Super Bowl Pick Up!

Due to popular demand, here’s my requested easy king cake that people all over say they even PREFER to the bought ones!!!!!   I am so excited to have created a SUPER SIMPLE KING CAKE RECIPE  from my trim&TERRIFIC GULF COAST FAVORITES cookbook (this book includes all your Louisiana and southern favorites) for you to make wherever you live.

In fact, I am bringing back this recipe due to popular demand as I have had people from New York to Colorado tell me this is their favorite recipe–even better than in the bakeries.  Not sure about that, but this recipe is pantry-friendly and you can make it within minutes.  Made with crescent rolls and food colorings for the icing-you can even let the kids make this one for you.  Fun and fantistic-you will want to try this king cake recipe.

King Cake with Cream Cheese Cinnamon Filling from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites

Use Easter’s pastel colors for your icing instead of Mardi Gras colors.

Makes 16 servings

2 (8-ounce) cans reduced-fat crescent rolls
4 ounces reduced-fat cream cheese
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/3 cup light brown sugar
1 tablespoon ground cinnamon

1. Preheat oven 350°F. Coat 10-inch round pizza pan with nonstick cooking spray.
2. Separate crescent rolls at perforations, into 16 slices. Place slices around prepared pan with points in center. About halfway down from points, press seams together.
3. In mixing bowl, beat cream cheese, confectioners’ sugar, and vanilla until creamy. Spread on dough in center where seams have been pressed together.
4. In another small bowl, combine butter, brown sugar, and cinnamon with fork until crumbly. Sprinkle over cream cheese. Fold dough points over filling, then fold bottom of triangle over points forming a circular roll like a king cake.
5. Bake 20-25 minutes or until golden brown. Cool slightly, drizzle with colored Mardi Gras Icing.

Mardi Gras Icing:

1 cup confectioners’ sugar
1-2 tablespoons skim milk
1/2 teaspoon vanilla extract
Pink, Lime green, Light blue food colorings

1. In small bowl, combine all ingredients, except food color. Divide mixture into three bowls.
2. In first bowl, add a few drops of pink food coloring. In second bowl, add a few drops of green food coloring. In third bowl, add equal amounts of drops of blue food coloring (to create purple).
3. Drizzle over baked cake.

Nutritional information per serving: Calories 184 Calories from fat 36% Fat 7 g Saturated Fat 3 g Cholesterol 9 mg Sodium 275 mg Carbohydrate 26 g Dietary Fiber 0 g Sugars 16 g Protein 3 g Diabetic Exchanges 11/2 carbohydrate 11/2 fat

For more Louisiana southern recipes visit my website www.hollyclegg.com.

King Cake made with Crescent Rolls-MY ABSOLUTE FAVORITE!!!!

My family loves to gather around the tv to watch football (especially if our Tigers are playing), and nothing beats a pot of simmering chili on the stove on a cold day in front of the television set.

Why chili? Well, a pot of chili on the stove is self-serve so I can watch the football game, stretches to feed a crowd, and my easy recipe is a dump and stir quickie–no time consuming all day recipe!  Actually, this has been my go to recipe for years from The New Holly Clegg trim&TERRIFIC Cookbook .  I love to serve with bowls of condiments:  chopped avocado, red onion and shredded reduced fat cheese.  Be sure to use ground sirloin as any meat ending in “loin” is your leanest cut!  And, if my team doesn’t win, I can count on my chili being a winning recipe!!!!  Check out more recipes for game day.

Speedy Chili from The New Holly Clegg trim&TERRIFIC Cookbook

Makes 6-8 servings

2 pounds ground sirloin
1 teaspoon minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1 (16-ounce) jar chunky salsa
1 (16-ounce) package frozen corn
2 (14 1/2-ounce) cans seasoned beef broth with onion
1 (15-ounce) can red kidney beans, rinsed and drained, optional

1.  In large nonstick pot, cook the meat and garlic until done. Drain any excess fat.
2.  Add remaining ingredients.  Bring to boil, reduce heat, and cook 15 minutes.

Nutritional information per serving
Calories 212, Protein (g) 26, Carbohydrate (g) 14, Fat (g) 6, Calories from Fat (%) 24, Saturated Fat (g) 2, Dietary Fiber (g) 2, Cholesterol (mg) 60, Sodium (mg) 794 Diabetic Exchanges: 3 lean meat, 1 starch

For more healthy southern recipes visit my website www.hollyclegg.com 

SPEEDY CHILI – Super Bowl Sunday – One-Dish Meal

2004 Mardi Gras Party

Food for Party

Holly on Fox and Friends

Fox and Friends Mardi Gras Party

Gracie and Holly at ball

Mardi Gras Fare

Cabot Cheese

Minature White Chocolate Cheesecakes

Mardi Gras Punch

————If you are from Louisiana you probably love Mardi Gras! I love it because it’s a fun time for my whole family. It’s an excuse for all of my children to come in town! What could be better? I wanted to share a few of my most favorite Mardi Gras memories with you. I hope you enjoy them.

- I had a TRIM & TERRIFIC Mardi Gras Party as my husband was king of Krewe de Louisiane in 2004.

- I appeared on Fox & Friends in Feburary 2004 with a Mardi Gras Party from Holly Clegg Trim & Terrifc Home Entertaining The Easy Way.

- I am the ball captain for the Krewe de Louisiane (2009) and my dear friend Gracie is the queen. I had the cocktail party at my house – we had fun!!!! Cabot Cheese graciously sent me their delicious cheese for my party–check out the mini White Chocolate Cheesecakes, and Mardi Gras Punch – yes it was spiked.

Mardi Gras Mambo

Ever wondered why we are supposed to eat cabbage and black-eyed peas on New Year’s Day? There are many stories as to where this tradition originated but most end with cabbage representing green money and bringing prosperity and black-eyed peas bringing luck. My kids never liked cabbage so I had to sneak the cabbage into their New Year’s Day meal.  I created this easy recipe with meat, rice, marinara sauce and cabbage all layered together into this delicious casserole.  The cabbage almost disappears and the touch of sweetness resembles cabbage rolls.  So, tradition is part of my house every year and can easily be a part of yours-Happy New Year and hope everyone has good fortune too!

Mock Cabbage from The New Holly Clegg trim&TERRIFIC Cookbook

A quick and easy alternative to individually stuffing all those cabbage leaves. Shredded cabbage is available in bags at the grocery store.

Makes 6 – 8 servings

1 1/2 pounds ground sirloin
1 onion, chopped
1 teaspoon minced garlic
1/4 teaspoon pepper
3 cups cooked rice
1 (3/4-pound) head cabbage, coarsely shredded
1 (26-ounce) jar pasta sauce
1/4 cup light brown sugar
1 cup shredded part-skim Mozzarella cheese, optional

1. Preheat oven 350ºF. In large skillet, cook meat, onion, garlic over medium heat until meat is done, 7 minutes. Drain any excess liquid.
2. Add pepper and cooked rice, mixing well. Spoon meat mixture into 4-quart casserole dish coated with nonstick cooking spray. Top with shredded cabbage.
3. In medium bowl, mix together pasta sauce and brown sugar. Pour sauce over cabbage. Bake, covered, 1 1/4 hours, or until cabbage is tender. Sprinkle with Mozzarella, and continue baking 5 minutes, or until cheese is melted. Serve.

Nutritional information per serving
Calories 307, Protein (g) 24, Carbohydrate (g) 37, Fat (g) 7, Calories from Fat (%) 22, Saturated Fat (g) 3, Dietary Fiber (g) 3, Cholesterol (mg) 53, Sodium (mg) 541 Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 other carbohydrate

New Year’s Day: Easy Cabbage Recipe-for good luck

Everyone has heard of the superstition that you must eat cabbage and black-eyed peas on New Year’s Day. I do not necessarily believe in superstitions but I do believe in tradition – and every year I love to cook this hearty delicious Black-Eyed Pea Dip, from my newest cookbook, Too Hot in the Kitchen: Secrets to Sizzle at Any Age. Meaty and easy to whip up, you simply brown ground sirloin, as it is a lean beef, sauté onion, open and dump cans. You do not get much simpler than that! Remember to drain your black-eyed peas to decrease your sodium. I love to use pita chips to dip. Enjoy and have a Happy New Year’s!

Black-Eyed Pea Dip

Open cans for a simple short-cut to this meaty black bean dip; hearty, healthy, and delicious. Ideal for New Year’s Day but enjoyable year round.

Makes 24 (1/4-cup) servings

1/2 pound ground sirloin

1 onion, chopped

1 green or red bell pepper, cored, chopped

1 tablespoon all-purpose flour

1 tablespoon chopped jarred jalapenos

2 (15-ounce) cans black- eyed peas, rinsed and drained

1 (10-ounce) can diced tomatoes and green chilies

1 1/2 cups shredded reduced-fat Mexican blend cheese

1. In nonstick pot coated with nonstick cooking spray, cook meat, onion, and bell pepper, until meat is done.

2. Stir in flour, and add remaining ingredients, stirring until cheese is melted and dip heated thoroughly. Serve hot.

Nutritional information per serving:

Calories 66 Calories from fat 26% Fat 2g Saturated Fat 1g Cholesterol 10mg Sodium 222mg Carbohydrate 7g Dietary Fiber 1g Sugars 1g Protein 5g Dietary Exchanges: 1/2 starch, 1/2 lean meat

Black-Eyed Pea Dip for New Year’s Day

German Chocolate Cream Cheese Bars

With 3 kids, I know the week before Halloween can be busy – finishing the perfect costume and all the Halloween parties – and of course they always signed me up for their class party snack duty! For a fun twist on one of my favorites, German Chocolate Cream Cheese Bars become festive when food coloring is added to the cream cheese layer to make them Halloween orange. These days you can find orange food coloring but you can always mix yellow and red for the perfect shade.  I always have bowl of chili or hearty soup on the stove to feed everyone leisurely and easily.  This year I am preparing my Southwestern Shrimp, Corn and Sweet Potato Soup  from Too Hot in the Kitchen, my new cookbook, as whenever I make it on TV, people are going home that day to make it for their family.  I have the orange theme going on, for sure!  For more healthy Halloween goodies you and your kids will have fun with, such as Creepy Crawlers and Jack-O’-Lantern Sandwiches, I have them all on  www.thismamacooks.com

German Chocolate Cream Cheese Bars

It’s like having two desserts in one with this simple to make bar cookie that combines German chocolate and cheesecake all in one bite. 

Makes 48 squares

1 (18.25-ounce) box German chocolate cake mix

1 egg

1/3 cup flaked coconut

1/3 cup butter, melted

1 (8-ounce) package reduced-fat cream cheese

1 (16-ounce) box confectioners’ sugar

3 egg whites

1 teaspoon coconut extract

1 teaspoon vanilla extract

1.  Preheat oven 350°F.
2.  In large mixing bowl, combine cake mix, 1 egg, coconut, and butter.
3.  Pat mixture into bottom of 13  9  2-inch baking pan coated with nonstick cooking spray.
4.  In mixing bowl, beat cream cheese, confectioners’ sugar, egg whites, and coconut and vanilla extracts until mixture is smooth and creamy. Pour over mixture in pan.
5.  Bake 35–40 minutes or until top is golden brown. Cool and cut into squares.

Nutritional information per serving:

Calories 108, Calories from fat (%) 26, Fat (g) 3, Saturated Fat (g) 2, Cholesterol (mg) 11, Sodium (mg) 116, Carbohydrate (g) 19, Dietary Fiber (g) 0, Sugars (g) 15, Protein (g) 1, Diabetic Exchanges: 1 1/2 carbohydrate, 1/2 fat

Terrific Tidbit: For a festive Halloween twist, use red and yellow food coloring to make orange in the cream cheese mixture.

Healthy Halloween Recipes: Move Over Pumpkin

An overall healthy diet full of fruits, vegetables, whole grains, and lean meat and dairy is important for every stage of life; however there is research that shows that what a mother eats while pregnant may affect what the child prefers to eat – making a nutritious food choices that much more important. Many times people get discouraged when trying to completely overhaul their diet and choose nutritious foods. It can seem overwhelming, but stick with me and I can show you my tips to put a delicious, healthy meal on the table fast.

I am a big believer in no stress in the kitchen, cooking should be fun. I always say if you do not have an ingredient leave it out, never go back to the store. I love to beat stress by making ahead and freezing meals, if you have more time over the weekend, make several dishes and freeze, in portions to pull out a ready made dinner in no time. One of my most important time-saving tips is too keep a well stocked pantry – pasta, beans, veggies – that way you can just pull simple ingredients to whip up a quick and easy healthy meal.

1. If you start eating nutritious meals mid way during your pregnancy, will it still have a positive effect on the baby’s eating habits?  If so, how? Absolutely! There is never a wrong time to start making positive lifestyle choices. And it really can be easy with just a few substitutions. Next time you are at the grocery make a few simple changes by choosing low fat or even better, skim milk. Check out all the varieties of whole grain pastas and brown rice – I bet you do not even notice a difference! Don’t think of your new way of eating as what you cannot eat – think of it as what you can eat. Throw roasted veggies in that pasta dish, soup or salad, or add berries to your next dessert and before you know it you have added extra fruit and veggie servings to your day.
2. How do the foods we eat during pregnancy on a daily basis affect how our bodies work? All foods are made up of different nutrients, some just have much more healthy effects on our bodies than others. If you think of food as fuel, our bodies run and feel so much better when filled with important antioxidants, vitamins and minerals that are found in fruits, vegetables, whole grains, lean meats and dairy. When we fill up on high fat, low nutrient carbohydrates such as cookies, pastries, bread, and high fat meats we are slowing our bodies down by not feeding it nutrients it needs.
3. How is eating during pregnancy different than eating when we are not pregnant? Research shows that a pregnant mother only needs an extra 300 calories instead of the previous thinking of eating for two. If a woman is already eating a diet full of nutritious foods then an extra snack a day such as a glass of milk and granola bar should cover it. However, it is important for the mother to focus on getting enough of the especially important vitamins such as Calcium, folic acid.
4. What are some nutritional recommendations you have for pregnant mothers regarding their diet & nutrition?

For nutrition during pregnancy, and really for a lifetime, but especially while you are growing your special little one, you want to make sure that the foods you choose are nutrient dense. Calcium rich foods such as low fat dairy, milk, cottage cheese and cheese are important to include in your diet, as well as folic acid found in cereal, bread and pastas (choose high fiber). You can easily prepare wholesome foods at home, so you will be able to know what ingredients are in it. My number one secret to cutting down cooking time is keeping a well-stocked pantry – it’s like having a permanent shopping list – keeping all of your basics on your shelves, such as low sodium broths, canned tomatoes, whole wheat pastas, frozen and canned veggies. This allows you to pull an ingredient out of the pantry and whip up a go-to nutritious meal in minutes without having to stress about what is for dinner.  If you make a soup full of veggies in your own kitchen you know it is low fat and low sodium, while store bought soup may be loaded with salt and preservatives. Keep nutritious and easy snacks on hand, which are easy to make too. By keeping whole wheat flour, oats, fruit, nuts, and dried berries on hand you can easily whip up on-the-go granola and breakfast bars and muffins.

For my easiest cookbook to cook from, stay hot in the kitchen with trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle at Any Age!

Apricot Oatmeal Bars from The New Holly Clegg trim&TERRIFIC Cookbook

This recipe has been a family favorite for years—we like to keep them in the freezer. The crumbly oatmeal topping with the tart apricot filling is a great combination.

Makes 36 – 48 bars

1/2 cup butter, melted

11/2 cups old-fashioned oatmeal

11/2 cups all-purpose flour

1 cup light brown sugar

1 teaspoon vanilla extract

1 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/3 cup chopped walnuts

1 (12-ounce) jar apricot preserves or spreadable fruit

1. Preheat oven 350°F.

2. In large mixing bowl, mix together the butter, oatmeal, flour, brown sugar, vanilla, baking soda, and cinnamon, mixing until it forms a crumbly dough. Stir in the walnuts. Press half the mixture into the bottom of a 13 x 9 x 2-inch baking pan coated with nonstick cooking spray. Spread the preserves over top. Crumble the other half of the oatmeal mixture over the preserves.

3. Bake 30 – 35 minutes, or until lightly browned. Cool, and cut into bars.

Nutritional information per serving

Calories 76, Protein (g) 1, Carbohydrate (g) 12, Fat (g) 3, Calories from Fat (%) 31, Saturated Fat (g) 0, Dietary Fiber (g) 1, Cholesterol (mg) 0, Sodium (mg) 52 Diabetic Exchanges: 1 other carbohydrate, 0.5 fat

Quick Tip: Try different preserves to create a new cookie.

Pregnancy Nutrition Q & A – Apricot Oatmeal Bars

Chicken and Sausage Jambalaya

I enjoy entertaining and jambalaya is the perfect one dish meal to feed a crowd. A Louisiana classic made with meat, rice and vegetables; jambalaya traditionally can take over an hour to prepare. However, this mouth-watering version is full of flavor, yet quick and easy to make in half the time! Use leftover cooked chicken or rotisserie chicken for an even simpler version.

Chicken and Sausage Jambalaya from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites cookbook

One-pot, crowd-pleasing Louisiana favorite. As a short cut, use rotisserie chicken and turkey sausage.

Makes 8 (1-cup) servings

 7 ounces reduced-fat smoked sausage, thinly sliced
1 onion, chopped
1 green bell pepper, cored and chopped
2 teaspoons minced garlic
3 cups fat-free Shurfine beef broth
1 1⁄2 cups Shurfine rice
2 cups cooked, diced, boneless, skinless chicken breasts
1 teaspoon Shurfine LA hot sauce
1 bunch green onions, chopped
Shurfine Salt and pepper to taste
1. Coat large nonstick pot with nonstick cooking spray and cook sausage over medium heat, turning constantly, until browned.
2. Add onion, pepper, and garlic. Cook until tender, 5–7 minutes, stirring continuously. Scrape brown bits from bottom of pan. (This adds color to the jambalaya.)
3. Add broth, rice, and chicken. Bring to boil, reduce heat, cover, and simmer until liquid is absorbed and rice is tender, 25–30 minutes.
4. Remove lid, stir in hot sauce and green onions. Season to taste. Cover and cook 5 minutes more before serving.
 
Nutritional Information Per Serving:
Calories 212, Calories from fat 6%, Fat 1 g, Saturated Fat 0 g, Cholesterol 28 mg, Sodium 659 mg, Carbohydrate 33 g, Dietary Fiber 2 g, Sugars 3 g, Protein 16 g, Diabetic Exchanges: 2 starch, 2 very lean meat
Terrific Tidbit: Look for turkey sausage or leaner cuts.

Chicken & Sausage Jambalaya: Associated Food Stores Weekly Recipe

Chicken Orzo Salad

Oh, how I look forward to the bounty of seasonal fresh fruits and vegetables now available in the groceries and farmers’ markets this time of year!  As author of the trim&TERRIFIC cookbook series, I am always looking for a low calorie, high flavor option to highlight the natural crisp freshness of vegetables.  A simple splash of NAKANO seasoned rice vinegar, with its sweet light flavor, before steaming goes great with fresh asparagus, okra, or a squash, zucchini or any vegetable.

If you aren’t sure how to use or aren’t familiar with NAKANO seasoned rice vinegars, you will enjoy their versatility and flavors.  The vinegars come in several mouth-watering distinct flavors, such as garlic, roasted red pepper, and basil and oregano-a few of my personal favorites. Each deliciously seasoned rice vinegar has its own unique flavor as I can attest to from my own vinegar tasting.  Here are my favorite flavors:

• Roasted Garlic Seasoned Rice Vinegar-my personal favorite, a sweet, mellow roasted garlic flavor excellent in marinades, vinaigrettes, and splash on rice, vegetables, and potatoes.
• Basil & Oregano Seasoned Rice Vinegar-sweet and light blend of basil & oregano herbs -great for enhancing red sauces and salad dressings, or for splashing on cold pasta salads
• Red Pepper Seasoned Rice Vinegar-that perfect amount of kick of crushed red pepper giving this vinegar a zing…great with any food to kick it up a notch.

Whether you splash it on to enhance a marinade, add spunk to a veggie, or to complement flavor in a dessert, this is a pantry flavor staple for every kitchen. Best of all, these vinegars are all natural, low calorie, no fat, gluten free, no preservatives and 50% less sodium than other seasoned rice vinegars.

Trim&TERRIFIC Tips

• Drizzle on salads as a healthier alternative to dressing
• Use on baked potatoes in place of sour cream and butter
• Cole slaw as a fat-free replacement for mayonnaise
• Rice, green beans, beets, almost any vegetable for a light flavor accent

Here’s one of my favorite entree salads to get you started with your NAKANO seasoned rice vinegars!  For more recipes, visit www.hollyclegg.com

Chicken Orzo Salad from Gulf Coast Favorites

Have fun with your favorite flavored NAKANO seasoned rice vinegar in this fantastic, marinated diabetic-friendly salad that combines bold flavors with great ingredients.  Edamame, a power house of nutrition, may be found in the grocery with frozen vegetables.

Makes 12 (1/2-cup) servings

2 cups orzo pasta
2 cups diced, rotisserie, skinless white chicken
1 cup frozen peas, thawed, or shelled edamame
1/2 cup chopped green onions
1/2 cup crumbled reduced-fat feta cheese
1 cucumber, peeled and chopped
8 ounces sun-dried tomatoes, sliced, reconstituted, reserving 1/3 cup water from reconstituting tomatoes
2 teaspoons dried dill weed
1 tablespoon lemon juice
2 tablespoons NAKANO Seasoned Rice Vinegar (or flavored)
2 tablespoons olive oil
1 teaspoon garlic
Salt and pepper to taste

1. Cook orzo according to package directions. Drain.
2. In large bowl, combine orzo, chicken, peas, green onions, feta, cucumber, tomatoes, and dill.
3. In another bowl, whisk together reserved sun dried tomato water with remaining ingredients.
4. Toss with orzo mixture. Refrigerate for at least 1 hour before serving.

Nutritional information per serving: Calories 300, Protein (g) 19, Carbohydrate (g) 42, Fat (g) 6, Calories from Fat (%) 18, Saturated Fat (g) 2, Dietary Fiber (g) 5, Cholesterol (mg) 26, Sodium (mg) 148, Diabetic Exchanges: 2 starch, 3 vegetable. 1.5 lean meat

Terrific Tidbit:  To reconstitute the tomatoes, pour 1 cup boiling water over them and let sit for 15 minutes or until soft.

Simply Splash on Flavor -Chicken Orzo Salad