Click here to view the embedded video.

Watch Me Make Quick Chicken Lasagna with Glen ‘Big Baby’ Davis 

Glen ‘Big Baby’ Davis and I made this Quick Chicken Lasagna – no fuss, 5 ingredients and even out of my Diabetic Cooking cookbook – so delicious! Glad he was there to help me open the jars! Take the easy but delicious way out with commercial pasta sauce, rotisserie chicken and no-boil noodles to create my friend, Karen’s masterpiece…perfect for the person who doesn’t have time to cook but wants to impress.  I have lots of people who repeat this recipe often.

Quick Chicken Lasagna from the Trim & Terrific Diabetic Cooking Cookbook

1 rotisserie chicken, skin removed and chicken cut into pieces (about 3 cups)

2 (26-ounce) jars red pasta sauce

1 (8-ounce) pkg no-boil lasagna noodles

2 cups shredded part-skim Mozzarella cheese

2 (10-ounce) pkgs chopped frozen spinach, thawed and drained

1 (4-ounce) pkg crumbled goat cheese

1. Preheat oven to 350˚F.

2. Combine chicken and pasta sauce.

3. In an oblong baking dish, spread thin layer of chicken sauce. Top with layer of noodles, one-third chicken sauce, Mozzarella cheese, half spinach, one-third of goat cheese. Repeat layering with noodles, chicken sauce, Mozzarella, remaining spinach, one-third of goat cheese. Continue with remaining noodles, chicken sauce, Mozzarella, goat cheese.

4. Bake, covered, 50 minutes. Uncover, bake 5 minutes longer, or until bubbly. Serve immediately.

Nutritional information per serving

Calories 393, Protein (g) 29, Carbohydrate (g) 40, Fat (g) 13, Calories from Fat (%) 29, Saturated Fat (g) 5, Dietary Fiber (g) 6, Cholesterol (mg) 57, Sodium (mg) 1026, Diabetic Exchanges: 2.5 lean meat, 2 starch, 2 vegetable, 1 fat

Terrific Tidbit: For the person that doesn’t like to cook, this lasagna is made with commercial pasta sauce, rotisserie chicken, and no-boil noodles to create one of my very favorite lasagnas. If you’re not using no-boil noodles, do not bake before freezing. Try different flavored pasta sauces such as roasted garlic for bonus flavor.

Quick Chicken Lasagna with Glen ‘Big Baby’ Davis

Chicken Lettuce Wraps

Did you know that 8% of our population has diabetes and 6.2 million people are unaware they have the disease?  Type 2 diabetes can be controlled by weight and exercise, so why is it so hard to do–because we LOVE TO EAT!  Good thing is, I do too and have an appreciation of food.  My favorite email was from a gentleman who said, “I wish the word diabetes wasn’t on the cover of your Holly Clegg trim&TERRIFIC Diabetic Cookbook so more people would use it!”  So true!

And, I hear it all the time-my own mother didn’t cook out of my diabetes cookbook, until after my father’s heart surgery and had high glucose temporarily and made the Mexican Lasagna (now her signature reicpe), my daughter wanted to try the Easy Pot Roast, and then there are those people that say a family member was diagnosed with diabetes.  The outcome each time is the exact same–yes, from my own family too!!!  “I can’t believe how good this recipe is, I can’t believe all the good recipes, I have lost weight with these recipes, I love this book……..so check out the diabetes recipes on my blog and website and get aware–start cooking healthier to prevent this somewhat controlled disease.  If you have diabetes, don’t fret as I promise you with my easy, delicious recipes, you won’t feel deprived, you will feel fortunate that you can eat healthier, enjoy all your favorite foods, and feel better!  Check out more of  Holly’s easy trim & terrific  diabetes recipes.

Bored with same nightly dinners-give my favorite wraps a try!

Chicken Lettuce Wraps from Holly Clegg’s trim&TERRIFIC Diabetic Cooking

If you have never tried lettuce wraps, try this version filled with chicken, assorted shredded veggies, and spicy hoisin sauce for a fun meal or starter.

4 servings/serving size: 1/4 recipe

1 tablespoon sesame oil
2 teaspoons minced garlic
1/2 tablespoon grated fresh ginger or 1 teaspoon ground ginger
2 cups shredded red cabbage or Napa cabbage
1/2 cup shredded carrot
1 cup bean sprouts
2 cups cooked shredded chicken breast
2 tablespoons hoisin sauce
1 (8-ounce) can water chestnuts, drained and chopped
1 head butter tip or red leaf lettuce

1. In large nonstick skillet coated with nonstick cooking spray, heat sesame oil over medium heat and sauté garlic, ginger, cabbage, carrot, and bean sprouts for 2–3 minutes or until cabbage is limp.
2. Stir in chicken, hoisin sauce, and water chestnuts. Place filling on whole lettuce leaves and roll up.

Terrific Tidbit:  If you don’t have sesame oil, don’t skip the recipe; just use olive or canola oil instead.

Nutritional information per serving
Calories 206, Protein (g) 24, Carbohydrate (g) 14, Fat (g)6, Calories from Fat (%) 56, Saturated Fat (g) 1, Dietary Fiber (g) 4, Sugars (g) 6, Cholesterol (mg) 60, Sodium (mg) 119 Diabetic Exchanges:1 carbohydrate, 3 lean meat

Chicken Lettuce Wraps-My Favorite Diabetes Recipe–March National Nutrition Month

Quick Chicken Lasagna from Holly Clegg’s trim&TERRIFIC Diabetic Cooking

1 rotisserie chicken, skin removed and chicken cut into pieces (about 3 cups)
2 (26-ounce) jars fat-free reduced-sodium red pasta sauce
1 (8-ounce) package  no-boil lasagna noodles
2 cups shredded part-skim Mozzarella cheese
2 (10-ounce) packages  chopped frozen spinach, thawed and drained

1. Preheat oven 350˚F.

2. Combine chicken and pasta sauce. In an oblong baking dish, spread thin layer chicken sauce.

3.  Top with layer of noodles, one-third chicken sauce, Mozzarella cheese, half spinach. Repeat layering with noodles, chicken sauce, Mozzarella, remaining spinach. Continue with remaining ingredients.

4. Bake, covered, 50 minutes. Uncover, bake 5 minutes longer, or until bubbly.

Nutritional information per serving:
Calories 268, Protein (g) 24, Carbohydrate (g) 31, Fat (g) 5, Calories from Fat (%) 48, Saturated Fat (g) 2, Dietary Fiber (g) 4, Cholesterol (mg) 48, Sodium (mg) 588, Diabetic Exchanges: 3 very lean meat, 2 starch

For more healthy diabetic-friendly recipes visit my website www.hollyclegg.com 

Quick Chicken Lasagna: No Time To Cook or Don’t Like To Cook

Sometimes I get an email that really touches me and this is one of those.  It is about my king cake recipe, and I understand how wonderful king cake is.  What’s great is no matter where you live, you can make it.  You probably can use less sugar in a few places to make it more diabetic friendly, in fact, I think I will have to try to do so.  Thank you Kourtney for sharing this with me:

I am 24 years old and was recently diagnosed with pre type 2 diabetes in the fall. As soon as King Cake season came around it made me depressed to go to the stores and see the King Cakes covered in sugar and filled with overly sweetened fillings that I shouldn’t be eatting. I was SO happy to see your lower fat, lower sugar recipe on your blog (the cresent roll one) I made it tonight and it was AMAZING! It was easy to make and delicious. You are my new hero! Thank you so much!   Kourtney Davison

Here’s the KING CAKE RECIPE from my trim&TERRIFIC Gulf Coast Favorites cookbook which includes the diabetic exchanges with all your Louisana and southern favorites!

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

King Cake More Diabetic Friendly and Easy To Make

Veteran’s Day is this Friday. If you know of any veterans in your area, maybe drop off a Tupperware full of leftover chili to warm their day.

Easy Chili from Holly Clegg’s trim&TERRIFIC Diabetic Cooking

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
1 (15-ounce) can pinto beans, drained and rinsed

1. In a large pot, cook meat and garlic until meat done. Drain any excess fat.

2. Add remaining ingredients. Bring mixture to boil, reduce heat and cook 15 minutes.

Nutrition information per serving:
Calories 266, Protein (g) 29, Carbohydrate (g) 25, Fat (g) 7, Calories from Fat (%) 22, Saturated Fat (g) 2, Dietary Fiber (g) 5, Cholesterol (mg) 60, Sodium (mg) 848, Diabetic Exchanges: 3 lean meat, 11/2 starch, 1 vegetable

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

Easy Chili-My Go-To Chili Recipe

Holiday time is right around the corner, so it’s time to save up for gifts! Buying private label products saves you money while giving you quality ingredients at a more affordable price. I’m a big fan of private label groceries as I’ve been satisfied with almost all of my purchases. The lower cost doesn’t mean lower quality. Creators of private label products just don’t require the huge marketing budget big brands have to account for. With private labels you’re paying mostly for the food, not the fancy ad or packaging.

Easy Pot Roast from Holly Clegg’s trim&TERRIFIC Diabetic Cooking

14 servings/serving size: 4 ounces beef, 1/2 cup vegetables

1 (4-pound) beef sirloin tip roast, trimmed of excess fat
6 cloves garlic, sliced or Shurfine garlic powder
Salt and pepper to taste
1 large onion, sliced
1 (10 3/4-oz) can condensed 98% fat free cream of mushroom soup
1 (16-oz) package baby carrots
1 Louisiana yam, (sweet potato), peeled, cut into chunks
2 red potatoes, peeled, cut into chunks

1. Preheat oven 300° F. Cut slits in roast, stuff garlic pieces in meat.

2. Season meat with salt and pepper. Spread sliced onion over roast, pour soup over onions.

3. Cover, bake 4 hours depending on size of roast. Add carrots and potatoes, continue cooking another hour or until meat is tender or you are ready to eat.

Nutritional information per serving:
Calories 249, Protein (g) 29, Carbohydrate (g) 14, Fat (g) 8, Calories from Fat (%) 72, Saturated Fat (g) 2, Dietary Fiber (g) 2, Sugars (g) 4, Cholesterol (mg) 57, Sodium (mg) 254, Diabetic Exchanges: 1 starch, 4 lean meat

For more healthy diabetic-friendly recipes visit my website www.hollyclegg.com 

Easy Pot Roast: My Family’s Favorite Roast Recipe

Cooking doesn’t have to be complicated, my philosophy is fresh + convenience = homemade. Also, a great way to cut down cooking time is a well-stocked pantry – it’s like having a permanent shopping list – keep all of your basics on your shelves. This allows you to pull an ingredient out of the pantry and whip up a nutritious meal in minutes without having to stress about making time for the store.

You can garnish the soup with avocado, reduced-fat Cheddar cheese and tortilla strips to add additional flavor.

Chicken Tortilla Soup from Holly Clegg’s trim&TERRIFIC Diabetic Cooking

8 servings/serving size: 1 cup

2 pounds  boneless skinless chicken breasts, cut into 2-inch slices
1 onion, chopped
1 teaspoon minced garlic
6 cups  fat-free low-sodium chicken broth
1 (16-ounce)  jar salsa
1 teaspoon  chili powder
1 teaspoon ground cumin
1 cup  frozen corn
4 (6-inch)  whole wheat or flour tortillas

1. Preheat oven 350F.

2. In large nonstick saucepot coated with nonstick cooking spray, sauté chicken over medium heat 5 minutes or until lightly browned. Add onion and garlic and cook until tender, 3 minutes.

3. Add chicken broth, salsa, chili powder, and cumin and bring to boil. Add corn, return to boil, reduce heat and simmer 10 minutes. Serve with tortilla strips and condiments.

4. Cut tortillas into 1/2-inch strips. Lay strips on baking pan coated with nonstick cooking spray. Bake 15–20 minutes or until lightly browned.

Nutritional information per serving:
Calories 218, Calories from fat 17%, Fat 2g, Saturated Fat 0g, Cholesterol 66mg, Sodium 427 mg, Carbohydrate 21g, Dietary Fiber 2g, Sugars 4g, Protein 30g, Dietary Exchanges: 1 starch, 1/2 carbohydrate, 3 very lean meat

For more healthy diabetic-friendly recipes visit my website www.hollyclegg.com 

Chicken Tortilla Soup: Diabetic Friendly

I am always thrilled when my diabetic cookbook is selected by the ADA.  Tis’ the season for grilling but there are many more grilling options than traditional burgers, steak, chicken and tenderloins.  Wait until you check out these new innovative recipes featured in the ADA Chef’s Grilling  Throwdown.  I selected a Tuna Burgers, as I love tuna and love burgers–so that cinches the deal!  And, even though the Mandarin Sauce is optional, I think this topping perfectly complements the tuna.

Make the burgers ahead of time and refrigerate until ready to cook. Or, in the mood for sliders, make mini Tuna Burgers and put on miniature buns for a Tuna Slider.  With an Asian flair, this recipe will quickly become a favorite!

You can find all the recipes from the chefs on their site but I wanted to give you my version of Tuna Burgers, which of course, is diabetic friendly and featured in my diabetic cookbook with the ADA.  Support the ADA and purchase my Holly Clegg’s trim&TERRIFIC Diabetic Cooking discounted at the ADA Store.

Tuna Burgers from Holly Clegg’s trim&TERRIFIC Diabetic Cooking

Tuna Burgers   
If you prefer hamburgers to any food, try this great tuna alternative with an Asian flair. It’s as simple to make as any hamburger, but so much better for you!

4 servings/serving size: 1 burger

1 1/4 pounds fresh tuna
2 teaspoons minced garlic
1 tablespoon Dijon mustard
1 teaspoon lite soy sauce
3 green onions, chopped
1 1/2 teaspoons fresh grated ginger or 1/2 teaspoon ground ginger
Salt and pepper to taste (optional)
1 teaspoon sesame oil
1 recipe Mandarin Sauce (optional; see recipe below)

1. Remove any skin from tuna, coarsely chop in blender or food processor (or with knife) until it is consistency and texture of ground meat.
2. Transfer tuna to bowl, combine with garlic, mustard, soy sauce, green onion, ginger, salt and pepper (if using). Shape tuna into 4 patties, refrigerate 30 minutes before cooking.
3. Heat sesame oil in large nonstick skillet over medium heat, cook tuna burgers 2–4 minutes on each side or until done. Serve topped with Mandarin Sauce (if using).

Mandarin Sauce

1 tablespoon teriyaki sauce
1 tablespoon lite soy sauce
1 teaspoon minced fresh ginger
1/2 teaspoon minced garlic
1 tablespoon plus 1 teaspoon honey
1 (8-ounce) can mandarin oranges, drained, chopped
1/3 cup mandarin juice, reserved from can

1. In small saucepan, bring all ingredients to boil. Reduce heat, simmer 10–15 minutes until sauce thickens.

Calories  179
Calories from Fat  25
Total Fat  3 g
Saturated Fat  0 g
Cholesterol  64 mg
Sodium 166 mg
Total Carbohydrate  3 g
Dietary Fiber  1 g
Sugars   1 g
Protein 34 g
Diabetic Exchanges: 4 very lean meat

American Diabetes Association Grilling Throwdown

When I am developing diabetic recipes, I would say my greatest challenge isn’t about fat or carbs, but sodium.  When people have health issues and need to have a lower sodium diet, they are surprised when I steer them to my diabetic cookbook.  In all my cookbooks, I include sodium in the nutritional information, however, not all the recipes fit into the Americans Diabetes Association guidelines.  There are some astonishing facts I have found.  Most people think the majority of salt comes from the salt added to food when cooking and eating.  But, 80 to 90% of American daily sodium intake actually comes from restaurant meals or processed foods.  With that in mind, there are ways to control your salt intake easier than you think by preparing home-cooked meals! 

I always enjoy serving an entree salad, and my Taco Rice Salad is light enough for the ladies and hearty enought to please the men.  Best of all, even the kids love this recipe.  This satisfying taco salad is from my  Holly Clegg’s trim&TERRIFIC Diabetic Cooking cookbook.  It is a toss together last minute recipe

Check out my recipe for Taco Rice Salad

Sodium solution-diabetic friendly recipes-Taco Rice Salad

Cold soup is soothing and refreshing on any day, but especially a warm day.  Two of my favorites, avocado and cucumber meld together for a creamy, crisp soup.  With only a few ingredients, you can whip up this recipe in now time at all.  Best of all, Avocado Cucumber Soup is from my diabetic book–so you are getting a healthy treat!  Serve with a salad or sandwich and your meal is complete.

Avocado Cucumber Soup from Holly Clegg’s trim&TERRIFIC Diabetic Cooking
Creamy avocadoes and cucumbers pair together in this fantastic chilled soup
 
6 servings/serving size: 3/4 cup

1 large avocado, peeled, pitted, and halved
2 cucumbers, peeled, seeded, and halved
1 cup fat-free low-sodium chicken or vegetable broth
1 cup fat-free evaporated milk
2 tablespoons lemon juice
Salt to taste (optional)
1/4 cup chopped green onion
1/2 cup chopped tomatoes
 
1. In blender or food processor, blend the avocado, cucumbers, chicken broth, evaporated milk, and lemon juice until smooth.  Season with salt and pepper (if using).  Refrigerate, covered, until chilled.
2. If soup is too thick, stir in a little more broth or evaporated milk. Sprinkle individual servings with green onion and tomatoes before serving.

TERRIFIC TIDBIT
To easily seed cucumbers, cut in half and run a knife or fork down the center of the cucumber to scrape out the seeds.
 
NUTRITIONAL INFORMATION PER SERVING
 
Calories 102
Calories from fat 46%
Fat 5 g
Saturated Fat 1 g
Cholesterol 2 mg
Sodium 65 mg
Carbohydrate 11 g
Dietary Fiber 3 g
Sugars 7 g
Protein 5 g
Diabetic Exchanges: 1 vegetable, 1/2 fat-free milk, 1 fat

Hot Outside: Try this refreshing summer soup: Avocado Cucumber Soup-Diabetic Friendly