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!

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

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

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

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

Yam Cornbread Stuffing from Holly Clegg’s trim&TERRIFIC Diabetic Cooking

Makes 10 servings

2 cups chopped, peeled, Louisiana sweet potatoes (yams)
1 cup chopped onion
1 cup sliced celery
2 tablespoons butter
1/4 cup chopped parsley
1 teaspoon ground ginger
5 cups crumbled cooked cornbread
1/4 cup chopped pecans, toasted
Vegetable (or chicken) broth, as needed

1. Preheat oven 375°F.  Coat 2-quart baking dish with nonstick cooking spray.

2. In large nonstick skillet, cook sweet potatoes, onion, celery in butter over medium heat 7-10 minutes, or until just tender. Spoon mixture into large mixing bowl. Stir in parsley and ginger.

3.  Add cornbread and pecans, toss gently to coat. Add enough broth to moisten.

4.  Place stuffing in prepared dish.  Bake, uncovered, 45 minutes, or until heated through.

Nutritional information per serving:
Calories 211, Protein (g) 5, Carbohydrate (g) 29, Fat (g) 9, Calories from Fat (%) 37, Saturated Fat (g) 2, Dietary Fiber (g) 3, Cholesterol (mg) 19, Sodium (mg) 355 Diabetic Exchanges: 2 starch, 1.5 fat

Yam Cornbread Stuffing: Associated Food Stores Weekly Recipe

If you’re in the mood to save for Black Friday, purchase Shurfine/Shurfresh products at your local Associated Food Store as the ingredients are high quality and affordable.

Chocolate Pecan Pie with Honey Pecan Topping from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites

Makes 8-10 servings

1 (9-inch) Shurfine unbaked pie shell
2 Shurfresh eggs
2 egg whites
1 cup Shurfine light corn syrup
1 tablespoon Shurfresh butter, melted
1/4 cup Shurfine sugar
1/4 cup Shurfine light brown sugar
1 tablespoon Shurfine all-purpose flour
1 tablespoon Shurfine vanilla extract
1 cup coarsely chopped pecans
1/3 cup Shurfine semi-sweet chocolate chips

1.  Preheat oven 350°F.

2.  In bowl, whisk together eggs, egg whites, corn syrup, butter, sugar, brown sugar, flour, vanilla. Stir in pecans and chocolate chips.

3.  Transfer to pie shell. Bake 45–50 minutes or until set. Cool completely.

Nutritional information per serving:
Calories 383, Calories from fat (%) 42, Fat (g) 19, Saturated Fat (g) 5, Cholesterol (mg) 49, Sodium (mg) 136, Carbohydrate (g) 53, Dietary Fiber (g) 2, Sugars (g) 25, Protein (g) 5, Diabetic Exchanges: 3 1/2 carbohydrate, 4 fat

Honey Pecan Topping

Makes 8–10 servings

1/4 cup Shurfine light brown sugar
2 tablespoons Shurfresh butter
2 tablespoons Shurfine honey
1 cup pecan halves

1. Preheat broiler. Prepare baked pie.

2. In nonstick pot, combine brown sugar, butter, and honey. Cook over low heat until sugar dissolves, stirring constantly. Add pecans and stir until well coated.

3. Spread topping evenly over pie. Return to oven and broil topping until bubbly and golden brown. Watch carefully.

Nutritional Information per serving:
Calories 128, Calories from fat 67%, Fat 10 g, Saturated Fat 2 g, Cholesterol 6 mg, Sodium 18 mg, Carbohydrate 10 g, Dietary Fiber 1 g, Sugars 9 g, Protein 1 g, Diabetic Exchanges: 1/2 carbohydrate, 2 fat

Chocolate Pecan Pie: Associated Food Stores Weekly 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

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