When making a delicious meal – especially when entertaining – I think the sides are just as important. Asparagus is plentiful and in season and the tasty Asparagus Wraps, from Too Hot in the Kitchen: Secrets to Sizzle At Any Age, are the perfect way to showcase their snappy flavor. Don’t be intimidated by the phyllo dough – they look impressive but you will be amazed at how super easy they are! You can even save on time by making ahead, and keep fresh in the fridge covered with a damp paper towel.

Asparagus Wraps  from Too Hot in the Kitchen: Secrets to Sizzle At Any Age.

This unbeatable combination of mellow asparagus with crispy coating, salty prosciutto and a touch of cheese make this a lip-smacking veggie. Can prepare ahead of time, refrigerate and bake before serving- quick with amazing finish.

Makes 10-12 servings

24 asparagus spears (about 1 pound), trimmed discarding ends

1/4 cup grated Parmesan cheese

3 ounces prosciutto, cut into strips

8 sheets of phyllo dough, thawed

1. Preheat oven 425°F. Coat foil lined baking sheet with nonstick cooking spray.

2. Cook asparagus in large skillet with little water until tender, about 3-5 minutes depending on size of asparagus (or can cook in microwave).

3. Take two sheets phyllo dough and coat each sheet with nonstick cooking spray and layer. Cut into 6 sections (one across and two down).

4. Sprinkle each section with about 1/2 teaspoon Parmesan. Wrap prosciutto strip around asparagus. Lay asparagus on corner of phyllo section and roll up, diagonally, exposing asparagus tip. Transfer to prepared pan. Repeat with remaining asparagus. Coat asparagus with nonstick cooking spray.

5. Bake 8-10 minutes or until phyllo is golden and crispy. Serve warm or room temperature. For thin asparagus, use two instead of one for each wrap.

Nutritional information per serving:

Calories 25 Calories from fat 45% Fat 1g Saturated Fat 0g Cholesterol 0mg Sodium 2mg Carbohydrate 3g Dietary Fiber 1g Sugars 1g Protein 1g Dietary Exchanges: 1 vegetable

Spicy Advice: Serve as special side or makes perfect party pick-up.

Asparagus Wraps

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

Want the perfect teacher’s gift while also saving a little money? Homemade gifts are just the ticket for your children’s teachers this time of year. Give the gift that keeps on giving, without blowing your budget – delicious treats with a trim and terrific twist!

Homemade goodies reserve a special place amongst the array of store bought gifts. One of my favorite gifts to give are quick breads. With so much going on this time of year, everyone is busy but no problem – quick breads are  easy to make and can be made ahead of time and frozen.  A great idea is to make different sizes, wrap with plastic wrap and tie together for gifts.  One recipe = 4 small loaf pans.

And, you will also have to try my Butterscotch Banana Bread from trim&TERRIFIC Freezer Friendly Meals-like a burst of pleasure in every bite!!

I promise, Chocolate Zucchini Bread, is one of my absolute favorite nutritious-and-delicious quick breads–even this ingredient combination.

Chocolate Zucchini Bread from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites cookbook

Just wrap the individual loaves in plastic wrap and store in a zip top freezer bag in the freezer until needed. Instead of one large loaf, I like to prepare the breads in different size loaf pans and give a combination of different loaves. Give one, two, or several types of bread, depending on how well you like the person.

Makes 16 slices

2 cups all-purpose flour
3 tablespoons cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 cup sugar
2 eggs
3 tablespoons canola oil
1 cup applesauce
1 teaspoon vanilla extract
2 cups shredded zucchini
1/3 cup semi-sweet chocolate chips
1/2 cup coarsely chopped walnuts

1. Preheat oven 350°F. Coat a 9 × 5 × 3-inch nonstick loaf pan with nonstick cooking spray.
2. In large bowl, combine flour, cocoa, baking soda, baking powder, and cinnamon.  Set aside.
3. In another bowl, whisk together sugar, eggs, and oil. Stir in applesauce and vanilla. Add dry ingredients, mixing just until moistened. Stir in zucchini, chocolate chips, and walnuts.
4. Transfer batter into prepared pan. Bake 45-55 minutes, or until a toothpick inserted into center comes out clean. Don’t overcook. Cool in pan.

Nutritional information per serving: Calories 187, Calories from fat 34%, Fat 7 g, Saturated Fat 1 g, Cholesterol 26 mg, Sodium 96 mg, Carbohydrate 28 g, Fiber 2 g, Sugars 14 g, Protein 4 g, Diabetic Exchanges: 2 starch, 1 fat

Terrific Tidbit: Zucchini is grated by using a grater or the shredding blade on a food processor.

Easy Cranberry Yam Bread from The New Holly Clegg trim&TERRIFIC Cookbook
Cream cheese gives this incredible, yet easy, bread a rich flavor packed with the natural sweetness of yams and a burst of cranberries. It will top your quick bread list. Toss in some walnuts for added flavor and crunch.

Makes 16 slices

1 (8-ounce) package reduced-fat cream cheese, softened
1 cup sugar
1 (15-ounce) can sweet potatoes (yams), drained and mashed
2 eggs
11/2 cups biscuit baking mix
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup dried cranberries, or 1 cup chopped fresh cranberries

1. Preheat oven to 350°F. Coat 9 x 5 x 3-inch loaf pan with nonstick cooking spray.
2. In large mixing bowl, cream together cream cheese and sugar until light and fluffy. Beat in sweet potatoes and eggs. Stir in biscuit mix, cinnamon, nutmeg, cranberries until just blended. Transfer to prepared pan.
3. Bake 45 minutes – 1 hour, or until toothpick inserted in center comes out clean. Cool in pan 15 minutes before serving.

Nutritional information per serving
Calories 189, Protein (g) 4, Carbohydrate (g) 31, Fat (g) 6, Calories from Fat (%) 26, Saturated Fat (g) 3, Dietary Fiber (g) 1, Cholesterol (mg) 37, Sodium (mg) 231 Diabetic Exchanges: 1.5 starch, 0.5 fruit, 1 fat

Quick Tip
Mini loaves of quick bread make wonderful homemade gifts. Make ahead, wrap in plastic wrap, place in zipper-lock bags, and freeze until ready to give.

Homemade Teacher’s Gifts: Quick Breads-Chocolate Zucchini, Butterscotch Banana Bread, Cranberry Yam

Shrimp & Grits Casserole

With May here and summer fast-approaching, I’m sure your calendar is filled with tons of important dates. One of my favorite ways to entertain is to prepare a wonderful, stress-free brunch and graduation is just the exciting occasion host one. There can be alot going on during the end of the school-year, so keep the celebration simple with my delectable yet easy Shrimp and Cheese Grits. This will entice your taste buds and impress your guests.  And don’t worry, no one ever said brunch meant spending an entire morning in the kitchen. This scrumptious dish is a time-saver as you can make it ahead of time to surprise your family the next morning. After all, the purpose of brunch is to sit down and delight in your company.

Celebrate Graduation with a Make-Ahead Brunch

Fig, Caramelized Onion, Prosciutto, and Goat Cheese Pizza

You’ve heard that the way to a man’s heart is through his stomach but have you ever wondered just what are the foods to put your sweetheart in the mood? One of the most fun chapters, Food for the Mood, in my new cookbook, Too Hot in the Kitchen: Secrets to Sizzle At Any Age, will tell you just that! Did you know that oysters are high in zinc content, a mineral that aids in the production of testosterone, leading to the rumor that Casanova consumed over 50 oysters in a day to boost his libido? And if you want to spice things up in your kitchen, don’t forget to add the heat since “hot food” generates a physiological response as when you get excited!

Figs are considered a symbol of fertility and revered as an aphrodisiac as in this delicious Fig, Caramelized Onion, Prosciutto and Goat Cheese Pizza. Figs are also chocked full of nutrients and fiber, so why wouldn’t you tempt your loved one with this dish?!

Fig, Caramelized Onion, Prosciutto & Goat Cheese Pizza from Too Hot in the Kitchen: Secrets to Sizzle At Any Age,

Turn pizza into an alluring palate pleasing masterpiece.

Makes 8 servings

1 teaspoon plus 1 tablespoon olive oil, divided

1 small onion, thinly sliced

Pinch of sugar 1 (12-ounce) thin pizza crust

2 tablespoons orange marmalade

4 ounces figs, sliced in thirds

2 ounces prosciutto, cut into pieces

1/2 cup crumbled goat cheese

1/4 cup shredded part-skim mozzarella cheese

1 teaspoon dried rosemary leaves, optional

1. In small nonstick skillet, heat 1 teaspoon olive oil and sauté onion, stirring occasionally, about 10 minutes until start to turn golden. Add sugar and continue cooking until caramel color. Set aside to cool.

2. Preheat oven 450°F. On pizza crust, spread remaining 1 tablespoon olive oil and cover with orange marmalade. Arrange cooled onions, figs, prosciutto, goat cheese and mozzarella on crust.

3. Sprinkle with rosemary, if desired. Bake 10-15 minutes or until cheese is melted and crust crisp.

Nutritional information per serving:

Calories 281 Calories from fat 34% Fat 10g Saturated Fat 4g Cholesterol 16mg Sodium 279mg Carbohydrate 38g Dietary Fiber 4g Sugars 12g Protein 6g Dietary Exchanges: 2 starch, 1/2 fruit, 1/2 lean meat, 1 1/2 fat

Spicy Advice: Figs are high in fiber and potassium. Can’t find figs, just substitute dates.

Foods For the Mood – Are You Hot in Your Kitchen? Fun Facts!

Shrimp Cheese Grits Casserole

This post was from awhile ago…but making for Christmas gang also!  I am exhausted! I had 30 wonderful kids with me all weekend as we all went to Mardi Gras in New Orleans.  My daughter, Haley, invited 30 of her friends from Wash U in St. Louis to come experience Mardi Gras for the first time.  Many had never even been to the South so of course I had to have lots of food!! We had 5 king cakes and I cooked our classic Louisiana dishes that feed a crowd. I made Shrimp and Cheese Grits from Freezer Friendly Meals, ahead of time and froze so I didn’t have to spend hours in the kitchen when everyone got there.  I also had to make our favorite appetizers kids love to dig into – Hamburger Dip and Super Salsa…both with only a few ingredients and so easy. Of course they were gobbled up! It was a whirl-wind weekend full of fun but good to be back in my routine too!

Shrimp and Cheese Grits for a House Full

Nutty Yam Banana Bread

You guys requested more breakfast items that are weekday friendly so hang in there, I’m working on it. I found my recipe for Banana Yam Bread… and it is delicious! You really won’t believe this as it is diabetic friendly!!!  You can make this bread the night before and have it for breakfast. Cut some fresh fruit up and have it with the bread as well. If you want to induldge, smear a little bit of reduced fat cream cheese on your slice (or even peanut butter if you love peanut butter!). You can also wrap your piece in a damp paper towel and microwave it for a few seconds for a warm moist piece the next morning. Hope you enjoy this one!

Banana Yam Bread from Holly Clegg’s trim&TERRIFIC Diabetic Cooking

16 servings/serving size: 1 slice

1/2 cup mashed bananas (about 1)
1 cup mashed sweet potatoes (Louisiana yams)
1/3 cup light brown sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1 egg
1 egg white
1 1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup chopped pecans

1. Preheat oven 350º F.  Coat 9x5x3-in nonstick loaf pan with nonstick cooking spray.
2. In large bowl, mix together bananas, sweet potatoes, brown sugar, oil, vanilla, egg, egg white.  In small bowl, combine flour, baking soda, baking powder, cinnamon.
3. Stir flour mixture into banana mixture, mixing just until combined. Stir in pecans. Bake 40-45 minutes, or until toothpick inserted in center comes out clean.

Nutritional information per serving
Calories 137
Protein (g) 3
Carbohydrate (g) 18
Fat (g) 6
Calories from Fat (%) 39
Saturated Fat (g) 1
Dietary Fiber (g) 1
Sugars (g) 7
Cholesterol (mg) 13
Sodium (mg) 94
Diabetic Exchanges: 1 starch, 1 fat
Terrific Tidbit: One 15-oz can of sweet potatoes= 1 c fresh cooked – or leftover sweet potatoes work fine too.

Banana Yam Quick Bread-Diabetic and Freezer Friendly

Sweet Potato Cornmeal Biscuits

Recipes from my newly released book:  Too Hot in the Kitchen: Secrets To Sizzle At Any Age!!!  On Wednesday of this week I am filming 3 segments for This Week in Louisiana Agriculture. Filming just one segment is a lot of work… filming three is exhausting! On Monday, my intern, Joni, came over to help me start preparing some ingredients and organizing pots and dishes. We ended up cooking most of the recipes so we could photograph them that afternoon. Y’all have heard me Tweet about her before… this girl can eat! My mother-in-law, Mae Mae, came over to help as well… I thought I was going to have to break up a fight over the Pulled Chicken Open Face Sandwiches! It was hysterical! These two women are so polite concerning everything else, but don’t make them share my cooking! Thankfully there were plenty of the Sweet Potato Cornmeal Biscuits to go around… I think they each snuck some home in to-go bags!

Besides the lunch time fiasco, we had such a great time. It was Joni’s first time helping me in the kitchen, and I was glad she was there to keep me motivated! Tuesday, Mae Mae is coming to help me finish up the prep work and then Wednesday morning is the big day, or busy day, whichever!

Sweet Potato Biscuits cause food fight-Too Hot in the Kitchen

I am Holly’s father, a laryngectomee (my larynx or voice box is removed), and I speak with an artificial larynx.  I have visited many throat cancer patients in the hospital after they had an operation where they lost their voice, and I always give the patients the Eating Well Through Cancer Cookbook. After I had my throat cancer operation I was very weak. I had to have cancer treatments for three months. I also had to have nutritional meals to gain back my strength.

I was very lucky to have a daughter who is a cookbook author. In order to get me through this crisis Holly would put nutritional recipes together, send them to my wife, and my wife would prepare the recipes for my dinner. Every morning I would have a nourishing breakfast. For lunch I would eat the leftovers from last night’s dinner. For dinner my wife would cook the new recipes that Holly would send every day.  

There was 78 patients going through cancer treatments with me.  I saw many of them lose lots of weight, some had to be fed through the stomach and many of them were hospitalized because they were too weak. I believe because of this attention to nutrition I was able to exercise every day and go to the golf course driving range and hit golf balls.  I was the only one in our group that did not lose weight and gained my strength back.

Holly took the nutritional recipes that she sent me as the basis for her cancer cookbook. She collaborated with a very knowledgeable nutritional oncologist and together they wrote their cancer cookbook. Every time I visit a throat cancer patient in the hospital I give them Eating Well Through Cancer.  The great comments I receive after their cancer treatments makes me understand why this is such an important cookbook that has sold over a half million copies.

I love sweets so Holly’s comforting, trim & terrific Easy Banana Bread really hits the spot!

My Larynx Cancer and Nutrition Experience

Oatmeal Pancakes

I bet you wouldn’t think that pancakes could be a super quick and healthy breakfast. These delicious Oatmeal Pancakes are loaded with fiber and great taste so are the perfect start to your day. Whenever I prepare these I make sure to make enough for leftovers, as I keep them in the freezer and pop them in the microwave for a quick breakfast or even snack! Kids love these and will even want to help you make them…add fun toppings such as fruit, powdered sugar, peanut butter, jam, or syrup. Can even make a pancake sandwich with your favorite topping for an on-the-go meal!

Oatmeal Pancakes from Holly Clegg’s trim&TERRIFIC Diabetic Cooking Cookbook

The whole-wheat flour boosts the fiber, and adds a nutty flavor to these fantastic pancakes.  

16 pancakes/serving size: 1 pancake

1 cup old fashioned oatmeal

2 cup buttermilk

1 tablespoon canola oil

1 egg

2 egg whites

3 tablespoon light brown sugar or sugar substitute 

1 teaspoon vanilla extract

1 1/2 cup whole wheat flour or all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1. In large bowl, combine oatmeal and buttermilk, let stand 2 minutes.  Beat in oil, egg, egg whites, sugar, vanilla.  

2. In small bowl, combine flour, cinnamon, baking powder, baking soda.  Add dry ingredients to oatmeal, stirring only until combined.  

3. In nonstick large skillet coated with nonstick cooking spray, heat over medium heat.  Using  1/4 c batter per pancake, cook pancakes 1-2 minutes on each side or lightly browned.  

Nutritional information per serving: 

Calories 94, Calories from fat (%) 18, Fat (g) 2, Saturated Fat (g) 0, Cholesterol (mg) 14, Sodium (mg) 149, Carbohydrate (g) 16, Dietary Fiber (g) 2, Sugars (g) 4, Protein (g) 4, Diabetic Exchanges: 1 starch

Oatmeal Pancakes – Quick Healthy Breakfast