Asian Sliders with Pineapple Salsa

Having friends over for the big game, Super Bowl XLVI? Try putting a twist on your typical game day sliders with my Asian Sliders with Pineapple Salsa.  They are a hearty pick-up that are the perfect size to eat while cheering your team on to victory. Men and women alike will  call this a winning dish, and best of all they can be made ahead of time so you are not busy in the kitchen missing out on the game!

Asian Sliders with Pineapple Salsa Holly Clegg’s trim&TERRIFICâ Too Hot in the Kitchen

Outrageously out of this world. Burgers bursting with Asian flavors topped with pineapple salsa served in miniature buns make the ultimate pick-up. Can make burgers earlier in the day, refrigerate, and cook when ready to serve. Great served at room temperature.

Makes 24 sliders

1 3/4 pounds ground sirloin

1/3 cup panko bread crumbs

1/3 cup chopped green onions

1 teaspoon ground ginger

2 teaspoons minced garlic

2 egg whites

6 tablespoons hoisin sauce, divided

24 miniature rolls (Hawaiian bread)

Pineapple Salsa (recipe below)

1. Preheat oven 450°F. Line baking sheet with foil.

2. In large bowl, combine all ingredients except rolls using 4 tablespoons hoisin sauce. Form into miniature patties (heaping tablespoons depending on size of bun) and place on prepared pan.

3. Brush tops of burgers with remaining 2 tablespoons hoisin sauce. Bake 10-12 minutes or until done. Slit rolls and place burger with about a tablespoon Pineapple Salsa (see recipe).

Pineapple Salsa

Perfect blend of flavors to complement burgers, fish or chicken. Make ahead and refrigerate. This salsa made a huge splash at my party!

Makes 1 1/2 cups

1 (20-ounce) can crushed pineapple, drained

1/3 cup chopped green onions

2 tablespoons chopped cilantro

1/4 cup seasoned rice vinegar

1 teaspoon sweet chili sauce or chopped jarred jalapeno

1. In bowl, mix together all ingredients. Refrigerate.

Nutritional information per serving:

Calories 160 Calories from fat 23% Fat 4g Saturated Fat 1g Cholesterol 46mg Sodium 184mg Carbohydrate 20g Dietary Fiber 1g Sugars 8g Protein 11g Dietary Exchanges: 1 1/2 starch, 1 lean meat

A Super Bowl Pick Up!

Due to popular demand, here’s my requested easy king cake that people all over say they even PREFER to the bought ones!!!!!   I am so excited to have created a SUPER SIMPLE KING CAKE RECIPE  from my trim&TERRIFIC GULF COAST FAVORITES cookbook (this book includes all your Louisiana and southern favorites) for you to make wherever you live.

In fact, I am bringing back this recipe due to popular demand as I have had people from New York to Colorado tell me this is their favorite recipe–even better than in the bakeries.  Not sure about that, but this recipe is pantry-friendly and you can make it within minutes.  Made with crescent rolls and food colorings for the icing-you can even let the kids make this one for you.  Fun and fantistic-you will want to try this king cake recipe.

King Cake with Cream Cheese Cinnamon Filling from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites

Use Easter’s pastel colors for your icing instead of Mardi Gras colors.

Makes 16 servings

2 (8-ounce) cans reduced-fat crescent rolls
4 ounces reduced-fat cream cheese
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/3 cup light brown sugar
1 tablespoon ground cinnamon

1. Preheat oven 350°F. Coat 10-inch round pizza pan with nonstick cooking spray.
2. Separate crescent rolls at perforations, into 16 slices. Place slices around prepared pan with points in center. About halfway down from points, press seams together.
3. In mixing bowl, beat cream cheese, confectioners’ sugar, and vanilla until creamy. Spread on dough in center where seams have been pressed together.
4. In another small bowl, combine butter, brown sugar, and cinnamon with fork until crumbly. Sprinkle over cream cheese. Fold dough points over filling, then fold bottom of triangle over points forming a circular roll like a king cake.
5. Bake 20-25 minutes or until golden brown. Cool slightly, drizzle with colored Mardi Gras Icing.

Mardi Gras Icing:

1 cup confectioners’ sugar
1-2 tablespoons skim milk
1/2 teaspoon vanilla extract
Pink, Lime green, Light blue food colorings

1. In small bowl, combine all ingredients, except food color. Divide mixture into three bowls.
2. In first bowl, add a few drops of pink food coloring. In second bowl, add a few drops of green food coloring. In third bowl, add equal amounts of drops of blue food coloring (to create purple).
3. Drizzle over baked cake.

Nutritional information per serving: Calories 184 Calories from fat 36% Fat 7 g Saturated Fat 3 g Cholesterol 9 mg Sodium 275 mg Carbohydrate 26 g Dietary Fiber 0 g Sugars 16 g Protein 3 g Diabetic Exchanges 11/2 carbohydrate 11/2 fat

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

King Cake made with Crescent Rolls-MY ABSOLUTE FAVORITE!!!!

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

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Eight Layered Greek Dip from Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen

Makes 10 servings

1 (10-ounce) container roasted red pepper hummus
1 cup coarsely chopped fresh baby spinach
1/2 cup chopped sun-dried tomatoes, reconstituted
1/2 cup chopped peeled cucumber
1/4 cup chopped red onion
1/4 cup crumbled reduced-fat feta cheese or crumbled goat cheese
2 tablespoons sliced Kalamata olives
1/4 cup chopped  pecans, toasted

1. Spread hummus on 9-inch serving plate.

2. Sprinkle evenly with remaining ingredients, refrigerate until serving time.

Nutritional information per serving:
Calories 90 Calories from fat 58% Fat 6g Saturated Fat 0g Cholesterol 1mg Sodium 245mg Carbohydrate 7g Dietary Fiber 2g Sugars 2g Protein 2g Dietary Exchanges: 1/2 starch, 1 fat

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

Super Bowl Appetizer: Eight Layered Greek Dip

Speedy Chicken Chili

With Americans spending almost an hour a day on food preparation and clean up , I always recommend using recipe-ready ingredients to help cut down on meal prep time whenever possible. Use products likes bread mixes that only require water, canned soups and bases, frozen and pre-chopped veggies and pre-cooked protein, such as Tyson® Grilled & Ready™ Whole Breast Fillets, provide convenience without sacrificing flavor or nutrition.

My recipes for Chipotle Chicken Soft Tacos with Avocado Salsa, and Speedy Chicken Chili (trim&TERRIFIC Too Hot in the Kitchen) can be made using pre-cooked frozen chicken breasts which can go from freezer to plate in less than five minutes.

Makes 10 (1-cup) servings

2 pounds boneless, skinless chicken breasts, cubed (frozen pre-cooked grilled and ready chicken breast or rotessiere chicken)
Salt and pepper to taste
2 cups salsa
1 (14 1/2-ounce) can chopped tomatoes, with juice
4 cups fat-free chicken broth
1 (4-ounce) can chopped green chilies
2 teaspoon dried oregano leaves
1 teaspoon ground cumin
2 cups frozen corn, thawed
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can navy beans, rinsed and drained
Shredded reduced-fat cheese, avocado, and red onions, optional

1. In large pot coated with nonstick cooking spray, season chicken and cook until lightly browned, 5 minutes.

2. Add salsa, tomatoes, broth, green chilies, oregano, and cumin. Bring to boil, reduce heat, and cook 15 minutes. Add corn and beans, cooking another 5-10 minutes until well heated and bubbly. Serve with condiments.

Nutritional information per serving:
Calories 257 Calories from fat 7% Fat 2g Saturated Fat 0g Cholesterol 53mg Sodium 740mg Carbohydrate 29g Dietary Fiber 7g Sugars 6g Protein 29g Dietary Exchanges: 2 starch, 4 very lean meat

Spicy Advice: Look for fresh salsa or your favorite flavored salsa to pump up flavor. For a short-cut, use pre- cooked, grilled whole chicken breast fillets (great grilled flavor) or rotisserie chicken.
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Chipotle Chicken Soft Tacos with Avocado Salsa  (trim&TERRIFIC Too Hot in the Kitchen)

Makes 3 cups chicken

1 tablespoon olive oil
1/4 cup chopped red onion
1 teaspoon minced garlic
2-3 tablespoons chopped chipotle peppers (in can)
1 tablespoon honey
2 cups chopped tomatoes
1/4 cup chopped green onions
2 cups cooked shredded chicken (frozen pre-cooked grilled and ready chicken breast)
Salt and pepper to taste
8 small four tortillas, heated
Avocado Salsa (recipe follows)

1. In large nonstick skillet, heat olive oil and cook onions and garlic several minutes, stirring.
2.  Add chipotle peppers, honey and tomatoes, cooking and stirring for 5-7 minutes, or until slightly thickened.
3.  Add green onions and chicken.  Season to taste.  Top each tortilla with chicken mixture and Avocado Salsa.

Avocado Salsa  (trim&TERRIFIC Too Hot in the Kitchen)
The seasoned vinegars bind together this wonderful blend of ingredients.

Makes about 1 1/2 cups

1/3 cup finely chopped cucumber
1/3 cup finely chopped red onion
1 tablespoon finely chopped parsley
1 large avocado, diced
1/2 teaspoon olive oil
1 tablespoonNAKANO seasoned rice vinegar
Salt and pepper to taste

1. In bowl, combine all ingredients together. Season to taste. Refrigerate until using.

My Favorite Chicken Chili

Chocolate Pecan Pie with Honey Crunch Topping

The holidays in my house aren’t complete without a Pecan Pie on the menu.  I have tried many recipes over the years but my favorite pie is the Chocolate Pecan Pie with the Honey Crunch Topping fro my Gulf Coast Favorites Cookbook.  I made the pie the other day to shoot a photo, and honestly, I couldn’t quit eating it.  We unanimously agreed that it was the best pie we had put in our mouth.  You can use semi-sweet chocolate chips or the dark chocolate which is what I did to give it that rich deep chocolate contrast to the sweet pecan filling. I believe in convenience so I just used a refrigerated crust to keep pie making simple.  Now, I think the secret is the Honey Crunch Topping-I will give you a quick tip:  If you don’t like to bake pies, pick up a pie and add the Honey Crunch Topping and I promise your pie will have that extra pizzazz.

Whenever I want my favorite southern or Louisiana recipes, I turn to my Gulf Coast Favorites cookbook-with this book you can enjoy healthier Louisiana favorites that is so much better for you.  You don’t have to change what you make, just change how you prepare it–even with Pecan Pie!

Here’s the recipe for Chocolate Pecan Pie with Honey Crunch Topping

Chocolate Pecan Pie with Honey Crunch Topping-My Favorite

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

Easy Pot Roast: My Family’s Favorite Roast 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

 

Sweet Potato Chili over Couscous

It’s a pink out! Thanks to the amazing continuous efforts of many breast cancer charities, doctors, treatment centers, patients, survivors, friends and family, the word it out, October is Breast Cancer Awareness month! Pink ribbons and pink products are everywhere. Many companies, such as Lacoste, Stella & Dot, Tory Burch and Nike among many others, have created products with a pink theme in honor of the cause, with a portion of the proceeds going to cancer research.

Another way to lend a hand to someone close to you going through treatment is of course food. I know I’m bias, but food is the best way to warm the heart and help soothe symptoms, aside from medicine of course. Why not help take the pressure off of mealtime and help ease their symptoms by whipping up a nutritious, easy, flavorful meal for your loved one or friend going through treatment.

Ever since my father’s diagnosis in the late 90′s, I’ve realized the power food has on patients as they go through treatment and work to remain healthy in the years following. In 2006, I wrote Eating Well Through Cancer: Easy Recipes & Recommendations During & After Treatment with a local oncologist to help those going through cancer and caretakers cope with the effects of treatment through food. Currently, I’m a monthly contributor to Thrive (Cancer Treatment Centers of America’s monthly publication), Breast Cancer Wellness and the HuffingtonPost.com health channel. My Eating Well Through Cancer recipes have been featured on LiveStrong.com and AOL Healthy Living.com.

Sweet Potato Chili with Couscous

 However, to keep within the pink theme, I want to offer you a delicious recipe from my trim&TERRIFIC Too Hot in the Kitchen cookbook. I recommend selecting fom the “Fill Up with Fiber” section of my book as it will definitely fill everyone up while supplying a great deal of nutritional value. My Sweet Potato Chili Over Couscous is delicious, nutritious, freezes well and feeds a crowd (see below for recipe).  Look for Louisiana Yams for the sweetest of sweet potatoes and I speak from experiencefrom cooking with them.   Remember, sweet potatoes have been touted as one of the most nutritious vegetables which is great as they are my favorite….so is this vegetarian style recipe.

Sweet Potato Chili over Couscous

This vegetarian entrée tops my list! The spicy chipotle chili powder, smoky tomatoes, and naturally sweet yams over unassuming couscous are fantastic.

Makes 6 (1-cup) servings with 1/2 cup couscous

1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, cored and chopped
1 teaspoon minced garlic
1 tablespoon chili powder
1 teaspoon chipotle chili powder
1-1/2 pounds Louisiana yams (sweet potatoes), peeled and cut into 1/2-inch chunks (4 cups)
1 (14 1/2-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can dark red kidney beans, rinsed and drained
1 1/2 cups vegetable broth 3 cups cooked couscous

1. In large nonstick pot, heat oil and sauté onion, bell pepper and garlic over medium heat until tender, about 5 minutes. Stir in chili and chipotle powder for 30 seconds. Add sweet potatoes, tomatoes, beans and broth.

2. Bring to boil, reduce heat, and cook about 20-30 minutes or until sweet potatoes are tender. Serve over couscous.

Nutritional information per serving:
Calories 312 Calories from fat 10% Fat 3g Saturated Fat 0g Cholesterol 0mg Sodium 626mg Carbohydrate 61g Dietary Fiber 11g Sugars 12g Protein 11g Dietary Exchanges: 3 1/2 starch, 2 vegetable

Spicy Advice: Chipotle chili powder has a smoky spicy flavor found in spice section. Fire-roasted tomatoes, also in groceries, have a smoky fiery flavor. Chili powder and diced tomatoes may be substituted to save a trip to the store.

Soothing Symptoms Through Food: National Breast Cancer Awareness Month