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BBQ Shrimp Tacos – A Combination Hard to Beat

June 4, 2013 by · Leave a Comment

BBQ Shrimp TacosWhat a terrific combination of a classic flavor blast of barbecue shrimp on a taco! BBQ Shrimp Shrimp from my trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence cookbook, are spicy, big shrimp in an amazing, rich sauce on a soft taco – hard to beat and will surely soon be a family favorite. This is my go-to recipe as I always keep shrimp in my freezer. My shrimp guy comes in a pickup truck with an ice chest of fresh shrimp-he knows to stop by regularly. Use corn tortillas to make this recipe gluten free.

BBQ Shrimp Tacos from KITCHEN 101: Secrets to Cooking Confidence

Two of my favorites, BBQ shrimp and tacos, in one marvelous recipe.

Makes 4 servings

 

1 pound medium shrimp, peeled
1 tablespoon olive oil
2 tablespoons minced garlic
3 tablespoons Worcestershire sauce
1 bunch green onions, chopped
1 teaspoon dried basil leaves
1 tablespoon chili powder
2 tablespoons lemon juice
1/4 cup barbecue sauce
1 cup chopped tomatoes
1/4 cup chopped red onion
Salt and pepper to taste
4 flour tortillas, warmed

1. In bowl or resealable plastic bag, coat shrimp with olive oil. Add all ingredients except tomatoes, onion, and tortillas. Marinate 1-2 hours, time permitting.
2. In large nonstick skillet coated with nonstick cooking spray, add shrimp (discarding extra marinade). Sauté shrimp until done.
3. In small bowl, combine tomatoes and onion. Season to taste. Make tacos with tortillas, shrimp, and tomato mixture.

Nutritional info per serving:
Calories 228, Calories from Fat 22%, Fat 5g, Saturated Fat 1g, Cholesterol 143mg, Sodium 662mg, Carbohydrates 24g, Dietary Fiber 2g, Total Sugars 6g, Protein 19g, Dietary Exchanges: 1 1/2 starch, 3 lean meat

Terrific Tip: Peeled shrimp may be bought fresh or frozen. If frozen, defrost first.  Garnish with avocado.

Check out more easy, healthy shrimp recipe

Filed Under: Diabetes, Dinner Dilemma, Everyday Cooking, Holly's Kitchen, Main Dish · Tagged: , , , , , , , , ,

Easy Recipes Cooking with Arthritis

May 20, 2013 by · Leave a Comment
From Toss The Fork Chapter

From Toss The Fork Chapter

When Karen Kennedy from the Arthritis Association of Louisiana approached me about writing a book for people with arthritis, I said let me research the correlation between arthritis and food before I commit.  With over 100 types of arthritis and no known cure, physical therapy, medication and lifestyle changes, such as healthier eating and recipe preparation modification, are the best defenses to a condition that plagues many. I wrote, Eating Well to Fight Arthritis as I realized there was a need for simple, everyday, practical pantry-friendly recipes to help to ease the symptoms and reduce inflammation.  Try this Chicken, Red Pepper, Spinach and White Bean Pizza for a delicious meal from the Toss the Fork Chapter.

The book’s chapters are organized by the symptoms they combat, including:

  • No Fuss Foods: Easy-to-prepare foods that are light on the joints
  • Anti-Inflammatory-foods rich in vitamin C, Cartenoids, Omega-3Fatty Acids
  • Bone Building: Recipes high in calcium and vitamin D which combat osteoporosis
  • Fight Fatigue: Foods that boost energy when tired
  • Spice Up Your Life: Recipes heavy on spices that have anti-inflammatory properties

Check out more of my recipes for cooking with arthritis.

Chicken, Red Pepper, Spinach and White Bean Pizza from Eating Well to Fight Arthritis

A hearty combination of incredible savory flavors makes this an exceptional pizza.

Makes 8 (1-slice) servings

1 (12-inch) thin pizza crust
2 teaspoons olive oil
1 medium red bell pepper, cored and thinly sliced
1/2 cup chopped red onion
1 teaspoon minced garlic
2 cups chopped baby spinach
1 teaspoon dried oregano leaves
1 cup chopped cooked chicken breast
1/2 cup white navy beans, drained and rinsed
1 cup shredded part-skim mozzarella cheese

1. Preheat oven 425°F. Coat crust with oil.
2. In large nonstick skillet coated with nonstick cooking spray, cook red pepper and onion about 5 minutes or until crisp tender. Add garlic, spinach and oregano, stirring only until spinach is wilted.
3. Evenly spoon spinach mixture over crust and top with remaining ingredients. Bake 8–10 minutes, or until cheese is melted and crust is done.

Nutritional information per serving:
Calories 199, Calories from Fat 28%, Fat 6g, Saturated Fat 2g, Cholesterol 24mg, Sodium 362mg, Carbohydrates 21g, Dietary Fiber 2g, Total Sugars 2g, Protein 14g, Dietary Exchanges: 1 1/2 starch, 1 1/2 lean meat

Terrific Tip: Freeze leftover pizza slices and reheat for a make- ahead meal another day. I just took slices out of the freezer and either I’m hungry or forgot how good this pizza was.

 

 

Filed Under: Arthritis, Dinner Dilemma, Holly's Kitchen, Main Dish · Tagged: , , , , , , , , ,

Fresh Mediterranean Chicken Spinach Salad

May 16, 2013 by · Leave a Comment

 

Mediterranean Chicken Spinach Salad

Mediterranean Chicken Spinach Salad

With the magic of rotisserie chicken and chic ingredients – edamame, sun-dried tomatoes, mint, and feta – you can easily whip up this fresh any-season salad. Fresh mint makes a difference – if you don’t have it growing rampant, check any grocery, but if I can grow it, I bet you can too. But just a tip, grow it in pots because it really will spread all over! Instead of spinach, you can toss chicken mixture with quick-cooking couscous for another great option.

 

Mediterranean Chicken Spinach Salad from Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle At Any Age

 

A satisfying, trendy light entrée salad.

Makes 6 servings (3/4-1 cup chicken, 1/2 cup spinach)

 

2 cups diced, skinless rotisserie chicken breast

1 cup edamame, cooked according to package directions

1/2 cup chopped sun-dried tomatoes, reconstituted

1 bunch green onions, chopped

1 cucumber, peeled and chopped

1/4 cup chopped fresh mint leaves or 1 tablespoon dried mint

2 teaspoons dried dill weed leaves

3 tablespoons apple cider or any vinegar

1 tablespoon lemon juice

2 tablespoons olive oil

3 cups packed baby spinach leaves

1/3 cup crumbled reduced-fat feta cheese

 

1. In large bowl, combine chicken, edamame, sun-dried tomatoes, green onion, cucumber, mint, and dill, mixing well.

2. In small bowl, whisk together vinegar, lemon juice, and olive oil. Toss with spinach and feta and divide mixture evenly among individual plates. Top with chicken mixture.

 

Nutritional information per serving:

Calories 204 Calories from fat 37% Fat 8g Saturated Fat 2g Cholesterol 45mg Sodium 452mg Carbohydrate 12g Dietary Fiber 4g Sugars 5g Protein 20g Dietary Exchanges: 2 vegetable, 2 1/2 lean meat

 

For more fresh and healthy salads and recipes visit www.hollyclegg.com.

Filed Under: Arthritis, Dinner Dilemma, Everyday Cooking, Holly's Kitchen, Main Dish, Salads · Tagged: , , , , , , , , , , ,

Crispy Southwestern Lasagna: Make Ahead Recipes – Freeze and Please

May 4, 2013 by · Leave a Comment

Southwetern LasagnaWhat’s great about freezing is you can cook on your own time frame.  When I was on the NBC Weekend Today show preparing a recipe for Crispy Southwestern Lasagna from my first trim& Terrific cookbook, the book soared to #4 on Amazon!!!  My kids were finally impressed, but, I knew what was impressing everyone:  freezing!  So, in all my cookbooks, I have a snowflake symbol to indicate  freezer friendly recipes.  Crispy Southwestern Lasagna from my Eating Well to Fight Arthritis cookbook is the perfect make ahead freezer friendly recipe. I always make lasagna and freeze ahead whenever I have a group coming to my house.

 

Crispy Southwestern Lasagna  from Eating Well to Fight Arthritis

Outrageously popular lasagna in my house.

Makes 8-10 servings

1 pound ground sirloin
1 (14 1/2-ounce) can chopped tomatoes, with juice
1 (4-ounce) can chopped green chilies, drained
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon minced garlic
Salt and pepper to taste
2 egg whites
2 cups reduced-fat or fat-free cottage cheese
14 (6-inch) corn or flour tortillas, cut into quarters (corn for Gluten-free option)
1 1/2 cups corn
1 (2 cups) package shredded reduced-fat Mexican blend cheese

1. Preheat oven 350 ̊F. Coat 13x9x2-inch baking dish with nonstick cooking spray.
2. In large nonstick skillet, cook meat over medium heat until done. Add tomatoes with juice, green chilies, chili powder, cumin, garlic, and season to taste; set aside.
3. In bowl, blend egg whites and cottage cheese well; set aside.
4. Line baking dish with six quartered tortillas. Layer all the corn, half meat mixture, half cheese, four quartered tortillas, then all cottage cheese mixture, remaining half meat mixture, and remaining four quartered tortillas, and top with remaining cheese. Bake, uncovered, 30 minutes.

Nutritional information per serving:
Calories 239 Protein 25g Carbohydrate 20g Fat 7g Calories from Fat 26% Saturated Fat 3g Dietary Fiber 3g Cholesterol 40mg Sodium 537mg Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable

Terrific Tip: I prefer blending the cottage cheese in a food processor until it’s smooth. Ricotta cheese may be substituted for the cottage cheese.

Check out more easy arthritis recipes

Filed Under: Arthritis, Dinner Dilemma, Everyday Cooking, Freezer Friendly Recipes · Tagged: , , , , , , ,

Jambalaya with a Twist – Springtime Crowd Favorite

April 8, 2013 by · Leave a Comment
Chicken and Sausage Jiffy Jambalya

Chicken and Sausage Jiffy Jambalya

Got a springtime gathering coming up? 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, the mouth-watering Chicken and Sausage Jiffy Jambalaya, from Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle At Any Age cookbook, is so full of flavor, yet quick and easy to make, you will have extra time to whip up the scrumptious Pull Apart Bread! Use leftover cooked chicken or rotisserie chicken for an even simpler version.  You won’t believe its diabetic friendly yet will feel good about feeding your guests a delicious heart healthy meal!

 

Chicken and Sausage Jiffy Jambalaya from Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle At Any Age

Leftover cooked chicken turns magically into another easy southern favorite. Serve over rice.

Makes 2 servings

4 ounces reduced-fat smoked sausage, diced

1/2 pound cooked boneless, skinless chicken breasts, cut in strips or chunks

1 1/4 cups salsa

1/2 teaspoon dried thyme leaves

1/2 cup chopped green onions

1. In large nonstick skillet, cook sausage over medium heat until done. Drain any excess grease. Add chicken, salsa, and thyme. Bring to a boil, reduce heat, and add green onions, cooking 5 minutes longer. Serve over rice.

Nutritional information per serving:

Calories 327 Calories from fat 20% Fat 7g Saturated Fat 2g Cholesterol 116mg Sodium 1152mg Carbohydrate 18g Dietary Fiber 1g Sugars 8g Protein 42g Dietary Exchanges: 2 vegetable, 1/2 other carbohydrate, 5 lean meat

 Spicy Advice: Pick up frozen pre-cooked, grilled sliced chicken breast fillets for grilled flavor.

For more sizzling savory recipes visit hollyclegg.com

Filed Under: Company's Coming, Diabetes, Dinner Dilemma, Everyday Cooking, Holly's Kitchen, Main Dish, Pasta · Tagged: , , , , , , , , , , ,

Easiest Ever Salmon Recipe: Glazed Salmon

March 10, 2013 by · Leave a Comment

 

Glazed SalmonHave you ever thought about including meatless meals into your weekly menu? By making one meal a week meatless, you are not only reducing your food bill but it’s healthy for you too! Studies show that by eating fish rich in omega-3 fatty acid, such as salmon, tuna, and trout, twice per week you can reduce your risk of heart disease. So, turn to KITCHEN 101 for my favorite and easiest salmon recipe.  There is no better time than now to pump up your families’ nutrition by striving to eat the recommended 5-9 fruits and vegetables a day – made easier with vegetarian meals.

Glazed Salmon from my easiest cookbook – don’t be intimidated by salmon, as this delicious meal takes only minutes to prepare – and to disappear from the plate.

Glazed Salmon from KITCHEN 101: Secrets to Cooking Confidence 

Easy elegance!  Everyone said this was the best salmon they had ever had.  The glaze on the crispy crusted salmon took only minutes to prepare and to disappear from the plate.

Makes 4 servings

1/4 cup honey
2 tablespoons low-sodium soy sauce
2 tablespoons lime juice
1 tablespoon Dijon mustard
4 (6-ounce) salmon filets

1.  In small bowl or plastic bag, whisk together honey, soy sauce, lime juice, and mustard.  Marinate salmon in the refrigerator in sauce several hours or until ready to cook.

2.  In nonstick skillet coated with nonstick cooking spray, cook salmon on each side until golden brown and crispy and just cooked through.  Transfer salmon to platter.

3.  Add remaining honey glaze to skillet and simmer, stirring, until mixture comes to a boil.  Return salmon to pan, heat, and serve.

Calories 273, Calories from fat (%) 20, Fat (g) 6, Saturated Fat (g) 1, Cholesterol (mg) 885, Sodium (mg) 400, Carbohydrate (g) 19, Dietary Fiber (g) 0 Sugars (g) 2, Protein (g) 35, Diabetic Exchanges: 5 very lean meat, 1 other carbohydrateGlazed Salmon

 

 

-        This salmon will win you and your family over for it’s ease, health, and mouthwatering flavor.

-        Fatty fish contains omega-3 fatty acids, which help to lower cholesterol levels, reduce risk of heart disease, and may lower risk of Alzheimer’s disease.

-        Salmon is also a fantastic source of protein, vitamin D, B vitamins, and potassium.

Check out my other easy healthy recipes.

 

Filed Under: Dinner Dilemma, Everyday Cooking, Holly's Kitchen, Main Dish · Tagged: , , , , , , , ,

Fish Tacos – Easy Dinner

March 1, 2013 by · Leave a Comment
Fish Tacos with Southwestern Cole Slaw

Fish Tacos with Southwestern Cole Slaw

Looking for a delicious meatless meal– – one of my very favorite ingredients is seafood, always keeping various types – salmon, shrimp, tilapia in the freezer for quick, go-to meals – and what better time to spotlight this mouth-watering meal, Fish Tacos with Southwestern Slaw from my easiest cookbook, that just happens to be healthy, then when the Lenten season falls in the National Nutrition Month of March! With only 140-200 calories and very little fat and sodium in 4 ounces of fish, such as tilapia and trout – baked fish is always a lean heart-healthy choice. Jarred jalapeno may be used, adjusted to preference, or left out.  What a great fresh recipe to check out with spring weather around the corner – I cannot wait for you to try!

 

 

Fish Tacos with Southwestern Cole Slaw from Holly Clegg’s trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence 

Spicy fish and fabulous cool cole slaw — easy and perfect pairing.

Makes 6 fish tacos

1 1/2 pounds tilapia filets (or fish of choice)

1/2 teaspoon chili powder

Salt and pepper to taste

6 flour tortillas (or corn tortillas)

Southwestern Cole slaw (recipe follows)

 

1.  Preheat broiler. Season fish with chili powder and season to taste. Broil 4-6 minutes per 1/2–inch thickness or until fish flakes with fork. Fish may be grilled or pan sautéed also.

2.  Fill each tortilla with fish and Southwestern Cole Slaw (see recipe).

3.  Warm tortillas according to package directions or heat in microwave about 30 seconds covered with damp paper towel. Serve with cole slaw or condiments of choice

 

Nutritional info per serving:

Calories 209, Calories from Fat 19%, Fat 4g, Saturated Fat 2g, Cholesterol 57mg, Sodium 353mg, Carbohydrates 16g, Dietary Fiber 1g, Total Sugars 1g, Protein 26g, Dietary Exchanges:  1 starch, 3 lean meat

Southwestern Cole Slaw

Serve extra slaw with burgers.

 Makes 12 (1/2 cup) servings

1 (10-ounce) bag angel hair or classic cole slaw (about 5 cups)

1 cup chopped green onions

2-3 tablespoons chopped jalapeños (found in jar)

1/2 cup chopped tomatoes

1 (11-ounce) can Mexican style corn, drained

3/4 cup nonfat plain Greek yogurt

1 tablespoon light mayonnaise

2 tablespoons seasoned rice vinegar

1 avocado, chopped and drizzled with lime juice

 

1.  In large bowl, combine cole slaw, green onions, jalapeños, tomatoes, and corn.

2.  In small bowl, mix yogurt, mayonnaise, and vinegar. Toss with slaw. Season to taste and fold in avocados.

Nutritional info per serving:

Calories 76, Calories from Fat 35%, Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 173mg, Carbohydrates 10g, Dietary Fiber 3g, Total Sugars 4g, Protein 3g, Dietary Exchanges:  1/2 starch, 1/2 fat

Check our more of Holly’s easy healthy seafood recipes.

 

Filed Under: College Corner, Dinner Dilemma, Everyday Cooking, Holly's Kitchen, Main Dish · Tagged: , , , , , , , , , , ,

Diabetic Enchiladas!!! KITCHEN 101 highlights diabetic recipes

February 25, 2013 by · Leave a Comment

      There is no magical diabetes diet, all you need to practice is straightforward healthy lifestyle changes, moderate sugar, fat, and portion control. My newest cookbook, KITCHEN 101: Secrets to Cooking Confidence, takes the thinking out of healthy diabetic meal choices and focuses on delicious, good-for-you food made easy and practical for the entire family to enjoy. Every recipe includes nutrition facts and diabetic exchanges, along with the symbol ‘D’ for any dish that fits into the American Diabetes Association standards for diabetic-friendly recipes The proof is in the recipes so you will LOVE the simplicity and flavor of these Easy Beef Enchiladas!!! “My goal is to infiltrate diabetic-friendly recipes throughout a mainstream cookbook to prove everyone can enjoy the same food.”

  • 64% of adults in the US either overweight or obese
  • Projected 44 million to have diabetes in next 20 years
  • Americans eat out 4 times a week

My books are created to guide families to embrace healthier cooking whether they have a medical need or not. I have tried something new by indicated diabetic-friendly recipes with a “D” in KITCHEN 101 and I hope I make a difference in your life. And, to see for yourself, check out my easy healthy recipes from KITCHEN 101 on my website

Looking for an easy mainstream diabetic cookbook-check out my trim&TERRIFIC Diabetic Cooking.  Check out more of my diabetic friendly recipes

 

Filed Under: Diabetes, Dinner Dilemma, Everyday Cooking, Holly's Kitchen, Main Dish · Tagged: , , ,

Crock Pot Cooking – The Ultimate Convenience

February 12, 2013 by · Leave a Comment
Meaty Lasagna

Meaty Lasagna

We know how important it is to eat healthy foods but who has time to cook? Convenience in cooking is key and that is what my new book, Kitchen 101: Secrets to Cooking Confidence, is all about.

This ‘easiest of easy’ cookbook would not have been complete without the Crock Pot Convenience chapter.  The ultimate in convenience cooking, slow cookers enable you to cook on your own schedule and have a meal ready at the end of the day. When creating this chapter, I set out to find the best crock pot recipes and Meaty Lasagna is a sure winner. Yes, you can make lasagna in a slow cooker!  This lighter version of the traditional family-favorite lasagna, does not compromise on taste. When I make lasagna I love to freeze in individual portions for your own TV dinner – to pull out at a moment’s notice.

 

Meaty Lasagna from Holly Clegg’s trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence

Makes a moist lasagna: keeps warm until ready to serve.

 

Makes 8-10 servings

 

1 1/4 pounds ground sirloin

1 onion, chopped

1 teaspoon minced garlic

1 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

1 (24-ounce) jar marinara sauce

1/2 cup water

1 (15-ounce) container part-skim ricotta cheese

1 egg white

1 1/2 cups shredded part-skim mozzarella cheese

1 (8-ounce) box lasagna noodles

 

1. In large nonstick skillet, cook meat, onion, and garlic until meat is done. Drain any excess liquid. Add basil, oregano, marinara sauce and water.

2. In small bowl, mix ricotta, egg white and mozzarella.

3. In 3 1/2-6-quart slow cooker, insert plastic liner if desired, and layer 1 cup meat sauce, half the noodles (broken in pieces to make fit), and half the cheese mixture. Cover with 2 cups meat sauce, remaining noodles, and cheese mixture. Top with remaining meat sauce. Cook on HIGH 4 hours or until pasta is done.

 

Nutritional information per serving:

Calories 301, Calories from Fat 30%, Fat 10g, Saturated Fat 5g, Cholesterol 59mg, Sodium 486mg, Carbohydrates 29g, Dietary Fiber 2g, Total Sugars 10g, Protein 25g, Dietary Exchanges: 1 1/2 starch, 1 vegetable, 3 1/2 lean meat

 

Terrific Tidbit: If you want to sprinkle with more mozzarella on top, you can during the last 5 minutes of cooking.

 

For more fun, easy & delicious recipes visit hollyclegg.com.

Filed Under: Dinner Dilemma, Everyday Cooking, Holly's Kitchen, Main Dish, Pasta · Tagged: , , , , , , , , , , , , , , ,

Glazed Salmon-Easy Salmon Recipe for new cooks

January 2, 2013 by · Leave a Comment

I do cook frequently in my apartment, so I decided as one of my New Years resolutions to cook with more color. For dinner last night I decided I was going to cook a salmon dish, with steamed broccoli and yellow rice. Since I had never cooked salmon before, I decided to go with the Glazed Salmon (recipe below).  This dish is only four ingredients and packed with flavor.  Of course, I did call my mom to see if I needed to cut the skin off of the salmon…one of the perks of being a cookbook author’s daughter.  For those of you who do not know she says it is up to the cook!   When I told my boyfriend, Eric, I was cooking salmon for dinner he was not thrilled, but after finishing our dinner he asked if we could have this once a week!   And, best of all I was in and out of the kitchen in 30 minutes…the yellow rice took the longest!

Glazed Salmon from KITCHEN 101: Secrets to Cooking Confidence 

Easy elegance!  Everyone said this was the best salmon they had ever had.  The glaze on the crispy crusted salmon took only minutes to prepare and to disappear from the plate.

Makes 4 servings

1/4 cup honey
2 tablespoons low-sodium soy sauce
2 tablespoons lime juice
1 tablespoon Dijon mustard
4 (6-ounce) salmon filets

1.  In small bowl or plastic bag, whisk together honey, soy sauce, lime juice, and mustard.  Marinate salmon in the refrigerator in sauce several hours or until ready to cook.

2.  In nonstick skillet coated with nonstick cooking spray, cook salmon on each side until golden brown and crispy and just cooked through.  Transfer salmon to platter.

3.  Add remaining honey glaze to skillet and simmer, stirring, until mixture comes to a boil.  Return salmon to pan, heat, and serve.

Calories 273, Calories from fat (%) 20, Fat (g) 6, Saturated Fat (g) 1, Cholesterol (mg) 885, Sodium (mg) 400, Carbohydrate (g) 19, Dietary Fiber (g) 0 Sugars (g) 2, Protein (g) 35, Diabetic Exchanges: 5 very lean meat, 1 other carbohydrate

Filed Under: Dinner Dilemma ·
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