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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: , , , , , , , , , , ,

Crawfish Season is here!

March 3, 2013 by · Leave a Comment
Crawfish Fettuccine

Crawfish Fettuccine

 

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Down in south, we look forward to crawfish season. And every year I look forward to making a large dish of Crawfish Fettuccine, especially when my kids and their friends come in town. If you LOVE our Louisiana food and want easy recipes, check out my Gulf Coast Favorites cookbook!!  And, remember all your favorites are trim & terrific!  Another great Louisiana recipe    Watch me make it here in “Holly Clegg’s trim&TERRIFIC Kitchen, This Week in Louisiana Agriculture.”

Filed Under: Company's Coming, Everyday Cooking, Holly's Kitchen, Holly's trim&TERRIFIC Kitchen: Cooking Videos, Main Dish, My Cooking Videos, Pasta · 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: , , , , , , , , , , , , , , ,

Fresh Ingredients – Angel Hair with Edamame

September 21, 2012 by · Leave a Comment
Angel Hair With Edamame

Angel Hair With Edamame

When my roommate came home with a bag full of field peas from her sisters house I knew I could find a recipe to use them in one of Holly Clegg’s cookbooks.

As I was flipping through Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle At Any Age in the chapter Table for Two I found a recipe that would be perfect, Angel Hair with Edamame. All I had to do was sub the peas in for the edamame. Holly Clegg’s recipes are so easy and user-friendly that it makes it easy to vary any recipe to what ingredients you have on hand.

 

Angel Hair With Edamame from Too Hot in the Kitchen: Secrets To Sizzle At Any Age

 

Make this simple yet special pasta for a jolt of crunch, flavor, and nutrition.

 

Makes 2 servings

 

4 ounces angel hair (whole wheat pasta)

1/2 teaspoon minced garlic

1/2 cup shelled edamame

1 tablespoon finely chopped parsley

1 tablespoon olive oil

Salt and pepper to taste

 

1. Cook pasta according to package directions. Drain and set aside. Cook edamame in microwave according to package directions, set aside.

2. In large nonstick skillet, heat olive oil, and sauté garlic and parsley one minute. Add pasta and edamame, toss, season to taste.

 

Nutritional information per serving:

Calories 322, Calories from fat 27%, Fat 9g, Saturated Fat 1g, Cholesterol 0mg, Sodium 8mg, Carbohydrate 46g, Dietary Fiber 3g, Sugars 3g, Protein 12g, Dietary Exchanges: 3 starch, 1/2 very lean meat, 1 fat

 

Spicy Advice: Shelled edamame is found in freezer section of grocery – high in fiber, protein, and nutrition.

 

 

For more fun recipes and tips please visit hollyclegg.com

Filed Under: College Corner, Main Dish, Pasta, Vegetarian · Tagged: , , , , , , , , , , , , ,

Pasta Coleslaw -Labor Day Time Saver Recipe

August 28, 2012 by · Leave a Comment

Pasta Coleslaw

Labor Day calls for easy, tasty, refreshing bites that feed a crowd and you can whip up quickly for your outdoor barbeque or picnic. Instead of resorting to the basics, potato salad, coleslaw and baked beans, put a spin on these favorites to add a little more to your Labor Day spread. After all, there are a lot of competing parties this weekend and we know food is always the biggest draw.

Throw together pasta and coleslaw with a fabulous, light and creamy dressing to create a trendy salad with my Pasta Coleslaw recipe. The fresh vegetables and zing of the dressing make this coleslaw better than the average mayo overloaded coleslaw mess. Create recipes that are light and refreshing to help your guests beat the heat.

Pasta Coleslaw from Holly Clegg’s trim&TERRIFIC Home Entertaining the Easy Way

Makes 6 – 8 servings

8 ounces bow-tie pasta
2 cups shredded purple cabbage
1 cup chopped tomato
1 cup chopped green bell pepper
1/2 cup chopped green onions
Creamy Dressing (recipe follows)

1. Cook pasta according to package instructions, drain and set aside.

2. In large mixing bowl, mix together cooked pasta, cabbage, tomato, bell pepper and green onions.  Toss with Creamy Dressing (see recipe), refrigerate until serving.

Creamy Dressing
1/4 cup light mayonnaise
1/3 cup nonfat plain yogurt
1 tablespoon lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon dried tarragon leaves
Salt and pepper to taste

1. In bowl, mix together all ingredients.

Nutritional information per serving:
Calories 154, Protein (g) 5, Carbohydrate (g) 26, Fat (g) 3, Calories from Fat (%) 18, Saturated Fat (g) 1, Dietary Fiber (g) 2, Cholesterol (mg) 3, Sodium (mg) 74, Diabetic Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat

 

for more healthy recipes visit www.hollyclegg.com 

 

Filed Under: Holidays, Pasta, Salads, Vegetarian · Tagged: , , , ,

Southwestern Lasagna

October 4, 2011 by · Leave a Comment
Southwestern Lasagna

October is here! If you’ve noticed more pink around lately, you’re right. It’s National Breast Cancer awareness month and many people express their support through purchasing pink products or wearing light pink ribbons. I’m bias to food of course, but why not whip up a family-friendly dish that’s nutritious for your friend or family member that’s sick to help warm the soul. My Southwestern Lasagna dish is not only good for the patient, but good to their heart and waistline as well. Layers of tortillas, spicy meat, and melted cheese create a delicious twist on a classic favorite. It’s always a nice idea to choose a freezer-friendly option like this recipe, so any leftovers can be wrapped up or the lasagna can be cut into single portion sizes to freeze.

 

 

Southwestern Lasagna from Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen

10 servings/serving size: 1 piece

1 pound ground sirloin
1 teaspoon minced garlic
1 (16-ounce) jar  salsa
1 1/4 cups enchilada sauce
Shurfine salt and pepper to taste (optional)
1 cup fat-free  cottage cheese
1 large egg white, beaten
6 (6-inch)  flour tortillas, cut into thirds
1 cup shredded reduced-fat  Monterey Jack cheese

1. Preheat oven 350 degrees. Coat 13x9x2-inch baking dish with nonstick cooking spray.

2. In large nonstick skillet, cook meat and garlic until done. Drain any excess fat. Add salsa, enchilada sauce, and salt and pepper.  Bring mixture to boil, reduce heat, and simmer 10 minutes.

3. In small bowl, combine cottage cheese and egg white.

4. Spread thin layer meat sauce in prepared dish. Layer with half tortillas, all cottage cheese mixture, half remaining meat mixture, and half the cheese. Repeat layers, omitting cottage cheese layer and ending with meat sauce.

5.  Sprinkle remaining cheese on top and bake 25–30 minutes or until bubbly.

Nutritional information per serving:
Calories 193, Calories from fat (%) 51, Fat (g) 6, Saturated Fat (g) 2, Cholesterol (mg) 32, Sodium (mg) 597, Carbohydrate (g) 17, Dietary Fiber (g) 1, Sugars (g) 4, Protein (g) 18, Diabetic Exchanges:  1 Starch, 2 Lean Meat

Filed Under: Cancer, Freezer Friendly Recipes, Holly's Kitchen, Main Dish, Pasta ·

Marinara Sauce-Easy and Diabetic Friendly

June 2, 2010 by · Leave a Comment
Marinara Sauce

Marinara Sauce

My daughter-in-law, Sana, mentioned the other day that she was craving a red sauce so she pulled out my trim&TERRIFIC Diabetic Cooking cookbook and made the Marinara Sauce. She served it over angel hair pasta and said it was the best marinara sauce she had ever had! She keeps telling me that Diabetic Cooking is her favorite cookbook as it has mainstream ingredients – easy to use even in her New York apartment. This Marinara Sauce is so easy and delicious – nothing beats homemade marinara and it’s so versatile! Serve over pasta or add eggplant or ground meat.

Marinara Sauce from Holly Clegg’s trim&TERRIFIC Diabetic Cooking Cookbook

Jars of marinara sauce stock the grocery shelves, however, nothing beats a rich robust homemade marinara sauce.  This quick to make recipe is as easy as opening up cans and adding Italian seasonings.  Try cutting up some zucchini or eggplant in the sauce.  Serve over pasta.

 

Makes 12 1/2-cup servings

 

1 onion, chopped

1/2 cup chopped celery

1/2 cup finely chopped carrots

1 teaspoon minced garlic

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can tomato sauce

1/3 cup tomato paste

1/2 cup water, chicken or vegetable broth

1 tablespoon dried oregano leaves

1 teaspoon dried basil leaves

1 bay leaf

2 tablespoons chopped parsley

Pinch sugar

Salt and pepper to taste

1. In large nonstick skillet coated with nonstick cooking spray, sauté onion, celery, carrots, and garlic over medium heat 5 minutes.  Add tomatoes, tomato sauce, tomato paste, water, oregano, basil, bay leaf parsley, sugar and salt and pepper.

2. Bring to boil, reduce heat, continue cooking 15 minutes longer.  Add more broth if mixture gets too thick.  Remove bay leaf before serving.

Terrific Tidbit:  This freezes well in individual freezable plastic containers, so you can pull it out and defrost as needed.

Nutritional information per serving:

Calories 46, Calories from fat (%) 0, Fat (g) 2, Saturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 335, Carbohydrate (g) 9, Dietary Fiber (g) 2, Sugars (g) 5, Protein (g) 2, Diabetic Exchanges: 1/2 carbohydrate

Filed Under: Diabetes, Pasta · Tagged: , , , ,

Quick Chicken Lasagna

January 11, 2010 by · Leave a Comment

quick chicken lasaagna

My friend, Karen, who knows every short cut in cooking gave me this recipe.  Well, it turned out to be my favorite, my sister’s favorite plus whoever tries it.  This lasagna makes a statement and is the perfect recipe when you don’ t have time to cook of really cooking isn’t your first choice.  With no boil noodles, jars of marinara sauce, frozen spinach, cheese and a Rotessiere chicken, you can instantly create this delicious meal.  One year my daughter was a debutante and had 25 friends coming in town so I needed lots of food.  Of course, I turn to my Freezer Friendly cookbook for make-ahead recipes.  I easily whipped up this recipe in those large foil pans, froze it, and the kids all raved–and the recipe has only six ingredients.   

Quick Chicken Lasagna from Holly Clegg’s trim&TERRIFIC Freezer Friendly Meals

Makes 8 servings

1    rotisserie chicken, skin removed and chicken torn into pieces (3  cups) or 3 cups leftover turkey
2    (26-ounce) jars pasta sauce (try flavored)
2    cups shredded part-skim mozzarella cheese
2    (10-ounce) packages chopped spinach, thawed and drained
1    (4-ounce) package crumbled goat cheese
1    (8-ounce) package no-boil lasagna noodles

1. Preheat oven 350 degrees. Cut chicken into small pieces and mix with both jars of pasta sauce.
2. In oblong dish, spread thin layer of chicken sauce. Top with layer of noodles, chicken sauce, mozzarella cheese, half spinach and goat cheese. Repeat layering with noodles, chicken sauce, mozzarella, remaining spinach and goat cheese.
3. Continue with remaining noodles, chicken sauce, mozzarella and goat cheese.
4. Bake, covered, 50 minutes. Uncover, bake 5 minutes longer or until bubbly.

Nutritional information per serving: Calories 393, Calories from fat (%) 29, Fat (g) 13, Saturated Fat (g) 5, Cholesterol (mg) 57, Sodium (mg) 1026, Carbohydrate (g) 42, Dietary Fiber (g) 6, Sugars (g) 4, Protein (g) 29, Diabetic Exchanges 2.5 lean meat, 2 starch, 2 vegetable, 1 fat

Terrific Tidbit:  If you’re not using no-boil noodles, do not bake before freezing.  Freezes up to 3 months.

Filed Under: Freezer Friendly Recipes, Holidays, Holly's Kitchen, Main Dish, Pasta · Tagged: , ,