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

If you’re in true entertaining mode serve in easy, yet impressive bread bowl. To create cut a thin slice off the top of a round bread and scoop out the soft inside, leaving a shell. Fill with spinach dip. Wrap tightly in foil and bake until hot, about 20-25 minutes. No clean up!!

Spinach Artichoke Dip from Holly Clegg’s Trim & Terrific Gulf Coast Favorites

Makes 20 (1/4-cup) servings

1 onion, chopped
1/3 cup  all-purpose flour
2 cups skim milk
1 teaspoon minced garlic
2 (10-ounce) boxes frozen  chopped spinach, thawed and drained
4 ounces Brie cheese, rind removed and cubed
1/3 cup grated  Parmesan cheese
1 (14-ounce) can artichoke hearts, drained and quartered
Dash cayenne
Salt and pepper to taste

1. In a nonstick pot coated with nonstick cooking spray, sauté onion until tender. Stir in flour. Gradually add milk, stirring constantly, heating until bubbly and thickened.

2. Add garlic, spinach, Brie, and Parmesan cheese, stirring until cheese is melted. Stir in artichokes, cayenne and season to taste.

Nutritional information per serving:
Calories 54 Calories from fat 34% Fat 2g Saturated Fat 1g Cholesterol 7mg Sodium 125mg Carbohydrate 5g Dietary Fiber 1g Sugars 2g Protein 4g Dietary Exchanges: 1/2 other carbohydrate, 1/2 lean meat

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

Spinach Artichoke Dip-Quick Football Favorite Recipe

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

Quick Veggie Soup from Holly Clegg’s Eating Well Through Cancer: Easy Recipes & Recommendations During & After Treatment

6 servings/serving size: 1 cup

1 onion, chopped
1 teaspoon minced garlic
1 (16-ounce) can no-salt-added tomato puree
4 cups water
Shurfine salt and pepper to taste
1 tablespoon  Worcestershire sauce
1 small bay leaf
1 cup Shurfine sliced carrots
1/3 cup Shurfine white or brown rice
1 cup frozen Shurfine corn
1 cup frozen Shurfine green peas

1. In large nonstick saucepot coated with nonstick cooking spray, sauté onion and garlic
5 minutes or until done.

2. Add tomato puree, water, salt and pepper, Worcestershire sauce, bay leaf, carrots,
and rice. Bring to boil, reduce heat and simmer, covered, 20–25 minutes or until rice
is done.

3. Add corn and peas and continue cooking 10 minutes or until heated. Remove bay leaf
before serving. If needed, add more water to soup.

Nutritional information per serving: Calories 129, Calories from fat 5%, Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 95mg, Carbohydrate 29 g, Dietary Fiber 4 g, Sugars 9 g, Protein 5 g, Dietary Exchanges: 1 starch, 1 carbohydrate

Quick Veggie Soup: Cancer Comfort Food

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

Southwestern Lasagna

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

Chicken Tortilla Soup: Diabetic Friendly

Hamburger Dip

Hamburger Dip – only 4 ingredients and will be a crowd favorite!

This really is the best football crowd-pleasing recipe. My husband invited friends over for the Saints game on Sunday, and even though I was short on time I was able to throw together the super easy Hamburger Dip from my mom’s cookbook, trim&TERRIFIC Gulf Coast Favorites. It is always a hit, especially with a football crowd!

Hamburger Dip from trim&TERRIFIC Gulf Coast Favorites

Just four simple ingredients create this hearty and satisfying meaty dip in mere minutes, ideal for football season and last-minute company. Serve with chips.

Makes 20 (1/4-cup) servings

1 pound ground sirloin

1/2 pound sliced mushrooms

1 (16-ounce) jar salsa

1 (8-ounce) package shredded, reduced-fat, Monterey Jack or Mexican-blend cheese

1.  In nonstick pot, cook meat, mushrooms over medium heat 5–7 minutes, until meat is well browned. Drain any excess fat.

2.  Add salsa, cheese, stirring over medium heat until cheese is melted.

Nutritional information per serving: Calories 82, Calories from fat (%) 48, Fat (g) 4, Saturated Fat (g) 2, Cholesterol (mg) 19, Sodium (mg) 175, Carbohydrate (g) 2, Dietary, Fiber (g) 0, Sugars (g) 1, Protein (g) 8, Diabetic Exchanges: 1 lean meat

Best Football Party Dip-Hamburger Dip

Click here to view the embedded video.

         

1 (18.25-ounce) box yellow cake mix

1 (4-serving) box instant white chocolate pudding and pie filling

1 cup fat-free sour cream

1/4 cup canola oil

2/3 cup fat-free milk

1 egg

3 egg whites

1/2 cup white chocolate chips

1/2 cup chopped pecans

1 1/2 cups confectioners’ sugar

1/4 cup skim milk

1 tablespoon almond extract

1. Preheat oven 350° F. Coat 10-inch nonstick Bundt pan with nonstick cooking spray.

2. In mixing bowl, combine cake mix, pudding, sour cream, oil, milk, egg, egg whites, mixing until well mixed. Stir in white chocolate chips and pecans.

3. Pour in Bundt pan and bake 40-50 minutes or until toothpick inserted comes out clean.

4. In small bowl, mix confectioners’ sugar, milk almond extract; set aside.

5. Cool cake on rack 10 minutes before inverting on serving plate. Drizzle glaze over warm cake.

To Prepare and Eat Now: Slice and serve.

To Freeze: Cool to room temperature, wrap, label and freeze. Recommended freezing time: up to 4-6 months.

To Serve: Defrost, slice and serve.

Note: Different shaped Bundt pans allow for fun types of cakes.

Nutritional information per serving: Calories 318, Protein 4 g, Total Carbohydrate 51 g, Total Fat 11 g, Calories from Fat 31%, Saturated Fat 3 g, Dietary Fiber 0 g, Cholesterol 18 mg, Sodium 338 mg, Diabetic Exchanges: 3.5 other carbohydrate, 2 fat

Easy White Chocolate Bundt-Need Quick Easy Cake?

Geaux Tigers

Last weekend my husband invited some friends over to watch the game at our house… and a few friends turned into 35 people. Luckily I keep a stocked pantry, fridge, and freezer, so I was ready to take on the crowd! We have a big TV set up in the living room, but since there were so many people we decided to take the TV Haley (my daughter) left when she moved to New York and set it up in the “big room.”  We were ready to cheer on the Tigers and eat our hearts out!

I made Pepper Dijon Tenderloin (see below) from my Entertaining Book. This is my go-to recipe when I want to impress my guests. Beef tenderloin can be a little intimidating, but follow this recipe and your guests will think you have been perfecting this recipe for years! It’s easy and delicious, so I definitely recommend trying it next time you have friends over. One note about beef tenderloin though, it can be pretty pricey, so if you find it on sale buy one or two to keep in the freezer that way you won’t have to pay full price when you decide to make it.

I wanted to have mostly finger foods so I paired the tenderloin with Layered Sun-dried Tomato Pine Nut and Spinach Spread, Homemade Tortilla Chips, Open Face Pulled Chicken Sandwiches (we closed their “faces” to make it more finger friendly) on Sweet Potato Cornmeal Biscuits, and Chocolate Fudgies (had some already made in the freezer!). We had a feast fit for kings and the Tigers won! What a great time we had… can’t wait until the next game!

Geaux Tigers!

Pepper Dijon Tenderloin from my Entertaining Book

This is absolutely the best tasting meat you will ever put into your mouth. Marinade ahead and pop into the oven when ready to cook.  I really couldn’t decide where to put this recipe as it can be served for a fabulous dinner or for the holiday meal.  This recipe will be a standard for any special occasion.

1 (5 to 6) pound whole tenderloin, trimmed of excess fat
Salt and pepper to taste
½ cup fat free Italian dressing
½ cup Worcestershire sauce
½ cup Dijon Mustard
Coarsely cracked black pepper

Lay tenderloin in glass dish and salt and pepper. Cover and pat tenderloin with Italian dressing and Worcestershire sauce.  Cover with plastic wrap and refrigerate for 48 hours time permitting.  Let meat come to room temperature before cooking (at least one hour).  Preheat oven to 500 degrees.  Pour off marinade and cover meat with Dijon mustard and heavily with cracked black pepper.  Transfer to baking dish.  Cook at 500 degrees for 12 minutes and reduce temperature to 275 degrees and cook for another 25 to 30 minutes depending on doneness.

Makes 20 to 24 servings.

Nutritional information per serving
Calories 180
Protein 24g
Carbohydrate 0g
Fat 8g
Calories from fat 43%
Saturated fat 3g
Dietary fiber 0g
Cholesterol 71mg
Sodium 350mg
Diabetic Exchanges: 3 lean meat

Never Fear, Beef Tenderloin Is Here!

Too Hot in the Kitchen

This past Sunday I had my first book signing for Too Hot in the Kitchen at Barnes and Noble in Baton Rouge. We had such a good time… terrific turn out and lots of yummy snacks! If you missed out we had Chocolate Fudgies, Meaty Italian Dip, Eight Layered Greek Dip, and Mini Muffelatas (see below). This was my best turn out so far for any book signing which I was absolutely thrilled about! Thank y’all so much for all of your support. It was such a pleasure getting to meet all of you and share tips, laughs and favorites. I think we’ll have to do another one soon so we can all hang out again!

Again, I could never say thank you enough… without y’all I coudln’t have written this book, so I am forever grateful! I hope you enjoy cooking from it as much as I enjoyed putting it together!

Stay Hot!

Holly

PS… my book is available at Barnes and Noble, or on Amazon if you haven’t picked up your copy yet.

Book Signing

Having fun at Barnes and Noble

Mini Muffalettas from Gulf Coast Favorites
All it takes is four easy ingredients and 15 minutes to create my popular version of this Louisiana favorite Italian-style sandwich. Make them ahead of time and refrigerate or freeze until ready to bake.

Makes 32 – 40 Mini Muffalettas

2 (12-ounce) packages party-size rolls (16-20 to package)
1/2 pound thinly sliced lean ham
1 1/2 cups shredded Italian five-cheese blend
1 (16-ounce) jar chopped Italian olive salad, drained

1. Preheat oven 375°F.
2. Split rolls in half, lay on baking sheet. Divide ham, cheese, and olive salad onto each roll.
3. Replace bread tops. Bake 10-15 minutes or until cheese is melted.

Nutritional information per serving:
Calories 107
Calories from fat 48%
Fat 6 g
Saturated Fat 1 g
Cholesterol 9 mg
Sodium 260 mg
Carbohydrate 10 g
Dietary Fiber 1 g
Sugars 1 g
Protein 4 g
Diabetic Exchanges: 1/2 starch, 1 fat

TERRIFIC TIDBIT: Any combination of cheese may be used such as mozzarella, provolone, or Parmesan. Freeze Muffalettas before baking.

Too Hot in the Kitchen book signing at Barnes and Noble