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

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

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

8 ounces bow-tie pasta
2 cups shredded purple cabbage
1 cup chopped tomato
1 cup chopped green bell pepper
1/2 cup chopped green onions
Creamy Dressing (recipe follows)

1. Cook pasta according to package instructions, drain and set aside.

2. In large mixing bowl, mix together cooked pasta, cabbage, tomato, bell pepper and green onions.  Toss with Creamy Dressing (see recipe), refrigerate until serving.

Creamy Dressing
1/4 cup light mayonnaise
1/3 cup nonfat plain yogurt
1 tablespoon lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon dried tarragon leaves
Salt and pepper to taste

1. In bowl, mix together all ingredients.

Nutritional information per serving:
Calories 154, Protein (g) 5, Carbohydrate (g) 26, Fat (g) 3, Calories from Fat (%) 18, Saturated Fat (g) 1, Dietary Fiber (g) 2, Cholesterol (mg) 3, Sodium (mg) 74, Diabetic Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat

Pasta Coleslaw: Associated Food Stores Weekly Recipe

Summertime entertaining should be easy and fun, and kids of all ages will love to dig in to this Tropical Fruit Pizza. What is better on a warm summer day than fresh seasonal fruit? Easy and picture-perfect, Tropical Fruit Pizza is a great way to enjoy all that this season has to offer. Be creative and substitute yours or your family’s favorite fruits. Kids will have so much fun arranging the sliced fruit on the pizza pie! Kids and adults, alike will come running to this fantastic tropical decadence.

Tropical Fruit Dessert Pizza from The New Holly Clegg trim&TERRIFIC Cookbook

Makes 12 servings

1 (18-ounce) roll refrigerated ready-to-slice sugar cookie dough
1/3 cup Shurfine sugar
1 (8-ounce) package Shurfresh fat-free cream cheese
1 teaspoon coconut extract
11/2 teaspoons grated orange rind
1 cup Shurfine fat-free frozen whipped topping, thawed
1 (26-ounce) jar mango slices, drained, or 1 fresh mango, sliced
1 (16-ounce) can Shurfine pineapple slices, drained, or 1 fresh pineapple, sliced
1 (11-ounce) can mandarin orange segments, drained
1/4 cup apricot preserves
1 tablespoon orange liqueur or Shurfine orange juice
2 tablespoons Shurfine coconut, toasted, optional

1. Preheat oven 350ºF.
2. Press cookie dough into a 12-14-in pizza pan coated with nonstick cooking spray. Bake 12 minutes, cool completely.
3. In medium mixing bowl, blend together sugar, cream cheese, coconut extract until well mixed. Stir in orange rind and whipped topping, mixing until smooth. Spread cream cheese mixture on top of cooled crust.
4. Arrange mango slices around edge of iced pizza. Then, arrange roll of pineapple slices around edge. Next, arrange mandarin orange slices in another ring to fill center of pizza.
5. In small saucepan or in microwave, heat apricot preserves and orange liqueur just until melted. Spoon glaze over fruit. Sprinkle with toasted coconut, if desired. Refrigerate until serving.

Nutritional information per serving
Calories 269, Protein (g) 4, Carbohydrate (g) 48, Fat (g) 6, Calories from Fat (%) 21, Saturated Fat (g) 2, Dietary Fiber (g) 0, Cholesterol (mg) 5, Sodium (mg) 253 Diabetic Exchanges: 1 fruit, 2 other carbohydrate, 1 fat

Terrific Tidbit: Go ahead and grate more orange rind than you’ll need for the recipe — you can grate a whole orange or lemon and freeze the rind in a plastic freezer bag until needed.

Tropical Fruit Pizza: Associated Food Stores Weekly Recipe

Burger Cake

My friend called the other day and said she was making a cake for her 6-year-old nephew’s birthday party. She was stumped on what kind of cake to make because she needed something fairly easy that wasn’t loaded in icing, and would WOW children and adults. I sent her my Burger Cake recipe because I knew it was the perfect cake for his party. She said she had a lot of fun making the cake and that it was the talk of the party! It was a conversation piece for the adults, and the kids thought it was so cool! If you have a party coming up definitely try the Burger Cake and be prepared for all of the praise you’ll get!

Burger Cake from The New Holly Clegg trim&TERRIFIC Cookbook

This cake will be the “talk of the party.”  The yellow cake layer represents the bun, the brownie layer serves as the burger, and the yellow whipped topping makes a great mustard.  Kiwi becomes the lettuce and pickles, while strawberries stand in for tomatoes. You’ll be using easy cake mixes, so don’t let the length of this recipe intimidate you.

BURGER CAKE

Makes 20 servings

Yellow Cake Layer

1 (18.25-ounce) package Shurfine yellow cake mix
3 Shurfresh egg whites
1 Shurfresh egg
2 tablespoons Shurfine canola oil
1 1/3 cups water
1 cup Shurfine confectioners’ sugar
2-3 tablespoons Shurfresh skim milk
1 (9-inch) round Brownie Layer (recipe follows)
1 envelope whipped topping mix
1/2 cup Shurfresh cold milk
1 teaspoon yellow food coloring
1 1/2 cups sliced strawberries
4 kiwis, peeled and thinly sliced
1/4 teaspoon poppy seeds
 
1. Prepare Yellow Cake Layer:  Preheat oven to 350°F.  Coat two 9-inch round cake pans with nonstick cooking spray.
2. In large mixing bowl, beat together cake mix, egg whites, egg, oil and water until well mixed.  Pour batter into prepared pans.  (You’ll need only one yellow layer for this recipe-save remaining batter for another use like cup cakes).
3. Bake 25-30 minutes or until the top springs back when touched.  Cool layers in pan on wire rack 10 minutes, then turn onto wire racks to cool.
4. To assemble, when cake has cooled, split layer in half into two 9-inch rounds with long, serrated knife.  Place bottom half on serving plate.
5. In small bowl, mix together confectioners’ sugar and enough milk to form spreading consistency.  Spread half of mixture on top of yellow cake layer. Top with cooled Brownie Layer.
6. In mixing bowl, beat together whipped topping mix, cold milk, yellow food coloring until topping is very thick, forms peak. Spread remaining half of confectioners’ sugar mixture on top of brownie layer to help the next layer of fruit stay in place.
7. Cover with sliced strawberries and kiwis. Top with whipped topping mixture, making sure that fruit is showing on all sides. Carefully place remaining half of yellow cake layer on top of fruit and whipped topping.  Sprinkle with poppy seeds and refrigerate until ready to serve.

Brownie Layer

1 (18.25-ounce) package Shurfine brownie mix
1/3 cup Shurfine canola oil
1/4 cup water
2 Shurfresh eggs

1. Brownie Layer:  Preheat oven to 350°F.  Coat 9-inch round cake pan with nonstick cooking spray.
2. In large mixing bowl, beat together brownie mix, oil, water, and eggs until well mixed.  Pour batter into prepared pan, bake 25-30 minutes or until top springs back when touched.  Cool in pan 10 minutes, then turn out onto wire rack to cool completely before using.

Nutritional information per serving:
Calories 331, Protein (g) 4, Carbohydrate (g) 53, Fat (g) 12, Calories from fat (%) 32, Saturated Fat (g) 3, Dietary Fiber (g) 1, Cholesterol (mg) 37, Sodium (mg) 361, Diabetic Exchanges: 3 other carbohydrate, 2.fat

One Giant Burger!

Avocado Dip

So you want to make some easy party foods for all of these football playoff games and Super Bowl parties but are trying to eat healthier. Not sure what foods to turn to that will please a crowd and your figure? If you’re like me, you keep hearing all of these good things about certain foods, but you can never remember quite what it was or where you read or heard it. I wanted to give you a reference guide on nutrient dense foods that you can count on as accurate, and you always know where it’s at… in the first chapter of Too Hot in the Kitchen. I thought I’d share some of this with you, hope you enjoy!

Avocado: Did you know buttery, green avocados are considered a fruit – rich in heart-healthy monounsaturated (good) fat and one of the most nutrient-dense foods.

• Avocados are high in fiber, and ounce for ounce, top the chart among all fruits for folate, potassium, vitamin E, and magnesium.
• Rich in magnesium which is an essential nutrient for healthy bones.

• Avocados boost the same good health effects as olive oil.

Soy: This plant-based protein contains as much complete protein as meat, but much lower in fat – making it an excellent alternative in meatless meals.

• Soy is found in products like tofu, soymilk, and edamame – and help to prevent heart disease by lowering cholesterol.
• Fresh, canned dried, or frozen – soybeans, such as edamame, can easily be thrown into many meals – just think of them as the new green pea!

Avocado Dip is a great way to get a good dose of the green… Avocado and Edamame that is!

Avocado Dip-Too Hot in the Kitchen:  Secrets To Sizzle At Any Age  (Foods To Improve Chapter)

Edamame adds crunch and sneaks in a nutritional boost combined with powerful flavors into one mouthful of avocado bliss.

Makes 8 (1/4 cup) servings

1 large avocado, (about 2/3 cup mashed)
1 1/2 cups shelled edamame, thawed
3 tablespoons lime juice
1 tablespoon jarred jalapenos
1/2 teaspoon minced garlic
1/2 cup salsa
1/4 cup nonfat sour cream
Salt and pepper to taste

1. In food processor, combine all ingredients, mixing until smooth. Serve immediately.

Avocados, Salsa, Edamame-Super Dip for Football and Super Food

Strawberry and Kiwi Mixed Green Salad

Well, I’d tell you Lovin’ No Oven, from Too Hot in the Kitchen, is one of my favorite chapters, but I’m pretty sure I would tell you the same thing about every chapter! Anyway, this one will be your favorite chapter on those HOT southern days when it’s too much effort to turn the oven or stove on! This chapter has 22 recipes that require absolutely no heat… which also means quick and easy! Hot flashes be ware, we are here for combat!

The Strawberry and Kiwi Mixed Green Salad tastes as good as it looks. I like to serve it when I have girlfriends over for lunch or even brunch. It’s light and refreshing, and using Louisiana strawberries makes it to die for! This salad is so easy to make, but your guests won’t be able to taste that it only took 5 minutes (if that!) to prepare! If you want to make it a meal then add a few strips of Tyson Grilled and Ready Chicken Strips… which is even easier! Also, make a little extra dressing to set aside… get creative and see what else you use it on… and then let me know!

Lunch time ladies, I’m hungry! Hope you enjoy Lovin’ No Oven and my Strawberry and Kiwi Mixed Green Salad (below).

Holly

Strawberry and Kiwi Mixed Green Salad

Enliven a salad with strawberry and kiwi to add vivid colors and taste – toss with a light flavorful vinaigrette and your salad makes a statement!

Makes 6-8 servings

8 cups mixed greens (Bibb, red leaf, spinach)
1 1/2 cups sliced strawberries
2 kiwis, peeled and sliced
1 tablespoon sesame seeds
1 green onion, chopped
1/3 cup raspberry vinegar
2 teaspoons Dijon mustard
1/4 cup canola oil
Spiced walnuts, optional (recipe below)

1. In large bowl, mix together greens, strawberries and kiwi.
2. In small bowl, whisk together sesame seeds, green onion, vinegar, Dijon mustard, and oil. Refrigerate vinaigrette until ready to use.
3. When ready to toss salad, add dressing gradually, serve immediately.

Nutritional information per serving:
Calories 106
Calories from fat 65%
Fat 8g
Saturated fat 1g
Cholesterol 0mg
Sodium 42mg
Carbohydrate 8g
Dietary Fiber 3g
Sugars 4g
Protein 2g
Dietary Exchanges: 1/2 fruit, 1 1/2 fat

Spicy Advice: Top with Spicy Walnuts.

Spiced Walnuts

These wonderful walnuts with a touch of spice, heat and sweet can be tossed in salads, served on cheese trays or eaten as a snack.

Makes 8 (1/4 cup) servings

2 cups walnut halves
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon round cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 tablespoon canola oil

1. Preheat oven to 375 degrees.
2. Spread walnuts on baking skeet and bake about 5-7 minutes or until golden.
3. In small bowl, combine sugar, salt, garlic powder, cumin, cinnamon, and cayenne. In nonstick skillet, heat oil over medium heat. Add nuts and stir to coat with oil. Add seasoning mix, stirring until nuts coated. Remove to paper towel to cool.

Nutritional information per serving
Calories 99
Calories from fat 46%
Fat 5g
Saturated fat 1g
Cholesterol 4mg
Sodium 210mg
Carbohydrate 8g
Dietary Fiber 3g
Sugars 4g
Protein 6g
Dietary Exchanges: 1/2 starch, 1 lean meat, 1/2 fat

Lovin’ No Oven-Easy Dips, Salads-No cook recipes-Too Hot in the Kitchen