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Watch Me Make Quick Chicken Lasagna with Glen ‘Big Baby’ Davis 

Glen ‘Big Baby’ Davis and I made this Quick Chicken Lasagna – no fuss, 5 ingredients and even out of my Diabetic Cooking cookbook – so delicious! Glad he was there to help me open the jars! Take the easy but delicious way out with commercial pasta sauce, rotisserie chicken and no-boil noodles to create my friend, Karen’s masterpiece…perfect for the person who doesn’t have time to cook but wants to impress.  I have lots of people who repeat this recipe often.

Quick Chicken Lasagna from the Trim & Terrific Diabetic Cooking Cookbook

1 rotisserie chicken, skin removed and chicken cut into pieces (about 3 cups)

2 (26-ounce) jars red pasta sauce

1 (8-ounce) pkg no-boil lasagna noodles

2 cups shredded part-skim Mozzarella cheese

2 (10-ounce) pkgs chopped frozen spinach, thawed and drained

1 (4-ounce) pkg crumbled goat cheese

1. Preheat oven to 350˚F.

2. Combine chicken and pasta sauce.

3. In an oblong baking dish, spread thin layer of chicken sauce. Top with layer of noodles, one-third chicken sauce, Mozzarella cheese, half spinach, one-third of goat cheese. Repeat layering with noodles, chicken sauce, Mozzarella, remaining spinach, one-third of goat cheese. Continue with remaining noodles, chicken sauce, Mozzarella, goat cheese.

4. Bake, covered, 50 minutes. Uncover, bake 5 minutes longer, or until bubbly. Serve immediately.

Nutritional information per serving

Calories 393, Protein (g) 29, Carbohydrate (g) 40, Fat (g) 13, Calories from Fat (%) 29, Saturated Fat (g) 5, Dietary Fiber (g) 6, Cholesterol (mg) 57, Sodium (mg) 1026, Diabetic Exchanges: 2.5 lean meat, 2 starch, 2 vegetable, 1 fat

Terrific Tidbit: For the person that doesn’t like to cook, this lasagna is made with commercial pasta sauce, rotisserie chicken, and no-boil noodles to create one of my very favorite lasagnas. If you’re not using no-boil noodles, do not bake before freezing. Try different flavored pasta sauces such as roasted garlic for bonus flavor.

Quick Chicken Lasagna with Glen ‘Big Baby’ Davis

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Pizza Rice with Glen ‘Big Baby’ Davis

Pizza Rice

Watch me make Pizza Rice (recipe below) with basketball star, Glen ‘Big Baby’ Davis. It was so much fun, and I assure you that kids of all ages, from 2 to 82, will love to dig in to this delicious side dish or vegetarian main dish!

Pizza Rice from my The New Holly Clegg Trim & Terrific Cookbook

Rice and pizza team up to make a child’s dream team. Use for a main or a side dish; either way, it’s a hit.

Makes 4-6 servings

1 (14 1/2-ounce) can diced tomatoes with juice

1 (.7-ounce) package Italian salad dressing mix

4 cups cooked rice

1 cup shredded part-skim Mozzarella cheese

1. In medium nonstick pot, combine the tomatoes with the Italian dressing, stirring until mixed and well heated.

2.  Stir in the cooked rice, and cheese. Cook over a low heat until well heated and the cheese is melted, 3- 5 minutes. Serve.

Nutritional information per serving

Calories 205, Protein (g) 8, Carbohydrate (g) 35, Fat (g) 3, Calories from Fat (%) 15, Saturated Fat (g) 2, Dietary Fiber (g) 2, Cholesterol (mg) 11, Sodium (mg) 599 Diabetic Exchanges: 0.5 lean meat, 2 starch, 1 vegetable

Pizza Rice with Glen ‘Big Baby’ Davis

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Watch me make Southwestern Shrimp, Corn, and Sweet Potato Soup with Glen ‘Big Baby’ Davis

Southwestern Shrimp Corn and Sweet Potato Soup

Southwestern Soup is one of my absolute favorite, go-to meals – I keep the ingredients on hand at all times to whip up for a fast flavorful meal in minutes, as it is basically a ‘pour’ and stir recipe! The natural sweetness of the yams, or Louisiana sweet potatoes, combined with the mild spice of the tomatoes and green chilies really is a wonderful combination. It was such a blast whipping this up with Glen ‘Big Baby’ Davis - he really knows his way around a kitchen!

Southwestern Shrimp, Corn, and Sweet Potato Soup from Too Hot in the Kitchen: Secrets to Sizzle At Any Age

Naturally sweet yams, shrimp, corn and spicy southwestern seasonings flawlessly come together in this easy (dump and stir) satisfying soup.

Makes 12 (1-cup) servings

1 red onion, chopped

1/2 teaspoon minced garlic

2 cups diced peeled Louisiana yams, (sweet potatoes)

1 (16-ounce) bag frozen corn

1 (15-ounce) can cream-style corn

1 (10-ounce) can chopped tomatoes and green chilies

1 cup salsa

4 cups fat-free chicken broth

2 teaspoons chili powder

1 teaspoon ground cumin

1 1/2 pounds peeled medium shrimp

Salt and pepper to taste

Chopped green onions

1. In large nonstick pot coated with nonstick cooking spray, sauté onion and garlic until tender. Add all ingredients except shrimp; bring mixture to boil.

2. Add shrimp, return to boil, reduce heat and continue cooking until shrimp are done, 7-10 minutes. Season to taste. Sprinkle with green onions, when serving.

Nutritional information per serving:

Calories 146 Calories from fat 8% Fat 1g Saturated Fat 0g Cholesterol 84mg Sodium 518mg Carbohydrate 23g Dietary Fiber 3g Sugars 5g Protein 12g Dietary Exchanges: 1 1/2 starch, 1 1/2 very lean meat

Southwestern Shrimp, Corn and Sweet Potato Soup with Glen ‘Big Baby’ Davis

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Watch me make my favorite easy dip, Hamburger Dip, that is so good, kids of ALL ages will love. This day I had so much fun cooking with basketball pro, Glen ‘Big Baby’ Davis! He is so funny, he even had us all laughing and dancing in the kitchen.

Hamburger Dip From Gulf Coast Favorites Cookbook

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

Watch Me Make Hamburger Dip with Glen ‘Big Baby’ Davis

Orange Cupcakes with Citrus Cream Cheese Frosting

As of this weekend, Spring has officially sprung. Azalea’s are in full bloom and the days are getting longer and warmer. The perfect treat for days like these are Orange Cupcakes with Citrus Cream Cheese Frosting, from Too Hot in the Kitchen: Secrets to Sizzle At Any Age. Cupcake shops are all the rage right now, and you can easily whip up these little delights in your own home. Whether bringing them to a neighbor, your children’s grade school class, or a shower, these cupcakes are sure to please. A refreshing orange twist and a cream cheese icing is hard to beat…and shhhh they even get a boost of whole wheat flour nutrition – but I won’t tell the kids!

Orange Cupcakes with Citrus Cream Cheese Frosting  from Too Hot in the Kitchen: Secrets to Sizzle At Any Age.

With cupcakes the fad, try this refreshing, light cupcake with a wonderful orange twist — sneak in whole wheat flour for a nutrition boost.

Makes 20-24 cupcakes

1 cup all-purpose flour

1 cup whole-wheat or all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon grated orange rind, optional

3/4 cup sugar

1/2 cup buttermilk

1 (12-ounce) can frozen orange juice concentrate, thawed and divided

1/3 cup canola oil

2 eggs

1 teaspoon vanilla extract

Citrus Cream Cheese Frosting (recipe follows)

1. Preheat oven 350°F. Line muffin tins with cupcake papers.

2. In medium bowl, combine both flours, baking powder, baking soda and orange rind.

3. In another bowl, combine sugar, buttermilk, orange juice concentrate (reserving 2 tablespoons), oil, eggs and vanilla. Whisk until well mixed.

4. Add sugar-buttermilk mixture to flour mixture, stirring only until blended. Divide batter among muffins, filling about half full. Bake 18-22 minutes or until tops spring back when lightly touched. Cool, frost with Citrus Cream Cheese Frosting (see recipe).

Citrus Cream Cheese Frosting

1 (8-ounce) package reduced- fat cream cheese

2 tablespoons frozen orange juice concentrate, reserved from above

2 cups confectioners sugar

1. In mixing bowl, beat together all ingredients until creamy. Frost cupcakes.

Nutritional information per serving:

Calories 184 Calories from fat 28% Fat 6g Saturated Fat 2g Cholesterol 25mg Sodium 96mg Carbohydrate 30g Dietary Fiber 1g Sugars 22g Protein 3g Dietary Exchanges: 2 other carbohydrate, 1 fat

Spring Has Sprung- Orange Cupcakes with Cream Cheese Frosting

Chicken Apricot Salad with Sliced Almonds

I LOVE cooking with nuts and so I am looking forward to this year’s California Nut Festival in Chico, California, April 21, 2012. Check out the calendar of events here. I will be demoing the scrumptious, easy to make appetizer, Mango Chutney Spread topped with toasty pecans and the deliciously Spiced Pecans. The Chicken Apricot Rice Salad with Sliced Almonds is colorful and beautiful on the plate and will surely be a spring favorite.

Chicken Apricot Rice Salad
Holiday time, you can count on having extra wild rice and turkey, so turn leftovers into tomorrow’s dinner by spiking the rice with vivid colors and flavors and toasty crunchy almonds for an undemanding and unforgettable salad.  Rotisserie or grilled chicken works well also.

Makes 8 cups

2 tablespoons lime juice
2 tablespoons roasted garlic seasoned rice vinegar
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground ginger
4 cups cooked wild or brown rice
2 cups chopped boneless skinless cooked chicken breasts or rotisserie chicken
1 cup dried apricots strips (about 6 ounce package)
1/2 cup dried cranberries or mixed berries
1 cup chopped green onions
1/3 cup sliced almonds, toasted
1. In small bowl, whisk together rice vinegar, lime juice, oil, honey and ginger; set aside.
2. In large bowl, combine remaining ingredients except almonds. Combine with dressing and refrigerate. When serving, toss with almonds.

Nutritional information per serving:

Calories 277
Calories from fat 23%
Fat 7g
Saturated Fat 1g
Cholesterol 30mg
Sodium 111mg
Carbohydrate 39g
Dietary Fiber 4g
Sugars 19g
Protein 16g
Dietary Exchanges: 1 1/2 starch, 1 fruit, 2 lean meat

Spicy Advice: Use kitchen scissors to cut dried fruit into strips or even cut your meat or chicken.
For more delicious and healthy nutty recipes, visit www.hollyclegg.com

California Nut Festival – Chicken Apricot Salad with Sliced Almonds

Sweet Potatoes Wrapped in Prosciutto

Have a very favorite, original sweet potato recipe? The Louisiana Sweet Potato Commission, along with Louisiana Cookin’ magazine, invites all cooks,  to showcase their culinary creativity with one of the most nutritious and versatile vegetables around. The Commission is hosting its ninth annual Sweet Rewards Recipe Contest for fresh, canned and frozen sweet potatoes.

Amateur and professional cooks alike, may enter their sweet potato recipes in one of five categories, including professional, appetizers, side dishes, entrées and desserts for the chance to win an overall grand prize of $1,000. The top winner from each of the five categories will receive $500. Multiple entries from one individual will be accepted. There is no entry fee. Complete details are available through the Commission’s website at www.sweetpotato.org.

The contest will continue through June 7, and the Louisiana Sweet Potato Commission will notify all potential winners by phone or email by July 30. Winners and their recipes will be posted on the Louisiana Sweet Potato Commission website and will also be featured in the October 2012 issue of Louisiana Cookin’ magazine.

I am excited to see all of your delicious Louisiana Sweet Potato recipes – So Get Cooking!!

Find my trim&TERRIRIC Sweet Potato Wedges wrapped in Prosciutto recipe from my Too Hot in the Kitchen: Secrets to Sizzle At Any Age cookbook here.

Get Sweet Rewards With Sweet Potato Recipe Contest

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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 

Favorite Appetizer: Eight Layered Greek Dip

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

For more healthy/diabetic/cancer recipes visit http://www.hollyclegg.com/

A Super Bowl Pick Up!

Quick Chicken Lasagna from Holly Clegg’s trim&TERRIFIC Diabetic Cooking

1 rotisserie chicken, skin removed and chicken cut into pieces (about 3 cups)
2 (26-ounce) jars fat-free reduced-sodium red pasta sauce
1 (8-ounce) package  no-boil lasagna noodles
2 cups shredded part-skim Mozzarella cheese
2 (10-ounce) packages  chopped frozen spinach, thawed and drained

1. Preheat oven 350˚F.

2. Combine chicken and pasta sauce. In an oblong baking dish, spread thin layer chicken sauce.

3.  Top with layer of noodles, one-third chicken sauce, Mozzarella cheese, half spinach. Repeat layering with noodles, chicken sauce, Mozzarella, remaining spinach. Continue with remaining ingredients.

4. Bake, covered, 50 minutes. Uncover, bake 5 minutes longer, or until bubbly.

Nutritional information per serving:
Calories 268, Protein (g) 24, Carbohydrate (g) 31, Fat (g) 5, Calories from Fat (%) 48, Saturated Fat (g) 2, Dietary Fiber (g) 4, Cholesterol (mg) 48, Sodium (mg) 588, Diabetic Exchanges: 3 very lean meat, 2 starch

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

Quick Chicken Lasagna: No Time To Cook or Don’t Like To Cook