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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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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

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

Chicken Lettuce Wraps

Did you know that 8% of our population has diabetes and 6.2 million people are unaware they have the disease?  Type 2 diabetes can be controlled by weight and exercise, so why is it so hard to do–because we LOVE TO EAT!  Good thing is, I do too and have an appreciation of food.  My favorite email was from a gentleman who said, “I wish the word diabetes wasn’t on the cover of your Holly Clegg trim&TERRIFIC Diabetic Cookbook so more people would use it!”  So true!

And, I hear it all the time-my own mother didn’t cook out of my diabetes cookbook, until after my father’s heart surgery and had high glucose temporarily and made the Mexican Lasagna (now her signature reicpe), my daughter wanted to try the Easy Pot Roast, and then there are those people that say a family member was diagnosed with diabetes.  The outcome each time is the exact same–yes, from my own family too!!!  “I can’t believe how good this recipe is, I can’t believe all the good recipes, I have lost weight with these recipes, I love this book……..so check out the diabetes recipes on my blog and website and get aware–start cooking healthier to prevent this somewhat controlled disease.  If you have diabetes, don’t fret as I promise you with my easy, delicious recipes, you won’t feel deprived, you will feel fortunate that you can eat healthier, enjoy all your favorite foods, and feel better!  Check out more of  Holly’s easy trim & terrific  diabetes recipes.

Bored with same nightly dinners-give my favorite wraps a try!

Chicken Lettuce Wraps from Holly Clegg’s trim&TERRIFIC Diabetic Cooking

If you have never tried lettuce wraps, try this version filled with chicken, assorted shredded veggies, and spicy hoisin sauce for a fun meal or starter.

4 servings/serving size: 1/4 recipe

1 tablespoon sesame oil
2 teaspoons minced garlic
1/2 tablespoon grated fresh ginger or 1 teaspoon ground ginger
2 cups shredded red cabbage or Napa cabbage
1/2 cup shredded carrot
1 cup bean sprouts
2 cups cooked shredded chicken breast
2 tablespoons hoisin sauce
1 (8-ounce) can water chestnuts, drained and chopped
1 head butter tip or red leaf lettuce

1. In large nonstick skillet coated with nonstick cooking spray, heat sesame oil over medium heat and sauté garlic, ginger, cabbage, carrot, and bean sprouts for 2–3 minutes or until cabbage is limp.
2. Stir in chicken, hoisin sauce, and water chestnuts. Place filling on whole lettuce leaves and roll up.

Terrific Tidbit:  If you don’t have sesame oil, don’t skip the recipe; just use olive or canola oil instead.

Nutritional information per serving
Calories 206, Protein (g) 24, Carbohydrate (g) 14, Fat (g)6, Calories from Fat (%) 56, Saturated Fat (g) 1, Dietary Fiber (g) 4, Sugars (g) 6, Cholesterol (mg) 60, Sodium (mg) 119 Diabetic Exchanges:1 carbohydrate, 3 lean meat

Chicken Lettuce Wraps-My Favorite Diabetes Recipe–March National Nutrition Month

You know the saying; the Way to the heart is through the stomach. This valentine’s day show your special someone how much you care by cooking a homemade meal – made especially for two from my Table for Two chapter from Too Hot in the Kitchen: Secrets to Sizzle at any Age.  Your mouth will take a trip to Tuscany with Holly’s Terrific Tuscan Chicken for two.

Terrific Tuscan Chicken

Who says two people can’t have a power-packed flavorful dinner?  This quick chicken dish goes great with pasta.

Makes 2 servings

2 (6-ounce) boneless, skinless chicken breasts

Salt and pepper to taste

2 tablespoons olive oil

1/2 cup chopped onion

2 Roma tomatoes, chopped

1 teaspoon minced garlic

1 tablespoon capers, drained

2 tablespoons sliced black or Kalamata olives

1/2 (14-ounce) can artichoke heart quarters, drained

1/3 cup white wine or white cooking wine

2 cups baby spinach

Grated Parmesan cheese, optional

1.  Between two sheets of plastic wrap or wax paper, pound each chicken breast until about 1/4 inch in thickness.  Season to taste.

2.  In large nonstick skillet coated with nonstick cooking spray, cook chicken breasts on both sides until done, about 5-7 minutes.  Remove from skillet to serving platter.

3.  In same nonstick skillet, heat olive oil and cook onions until tender, about 5 minutes.  Add tomatoes, garlic, capers, olives, and artichokes, and cook until tomatoes are soft, about 5 minutes.  Add wine, stirring, and cook until bubbling.  Add spinach, cooking until wilted.  Return chicken to skillet and sprinkle with Parmesan cheese, if desired.

Nutritional information per serving:

Calories 406 Calories from fat 37% Fat 17g Saturated Fat 3g Cholesterol 99mg Sodium 533mg Carbohydrate 15g Dietary Fiber 4g Sugars 4g Protein 43g Dietary Exchanges: 3 vegetable, 5 lean meat, 1/2 fat

Spicy Advice: If a recipe calls for fresh chopped tomatoes, canned chopped tomatoes, drained, may be substituted.

For other cooking for two recipes check out Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen.

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

Share the Love – with this Table for Two Terrific Tuscan Chicken

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

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.

for more healthy recipes visit www.hollyclegg.com 

My Favorite Chicken Chili

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

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

Easy Pot Roast: My Family’s Favorite Roast Recipe

This past spring I gave a seminar with Matt Saurage of Community Coffee talking about using coffee in recipes.  Of course, we know how to use coffee in sweets and treats as coffee really intensifies the chocolate flavor (which we all like).  What people didn’t  know is coffee also may be used in a marinade to tenderize meat.  So, here’s a marinade  I developed for Community Coffee.  Also, I thought it would be fun to includd Coffee and Food Pairing throughout my new book, Too Hot in the Kitchen.  So, if you are a coffee drinker look for the coffee cup symbol by the recieps  for serving suggestions of what type roasted coffee  compliments that food.

Flank Steak with Coffee Marinade
Coffee adds depth and flavor while being a natural tenderizer creating a quick, flavorsome meat.  No time to cook-marinate in the morning and toss on grill when get home.

Makes 6 servings

1 cup strong black Community® coffee
1 tablespoon Dijon mustard
1 teaspoon minced garlic
2 tablespoons balsamic vinegar
2 tablespoons light brown sugar
1 teaspoon olive oil
Salt and pepper to taste
2 pounds flank steak, trimmed of fat

1.  In large plastic bag or glass dish, combine all ingredients except flank steak, mixing well.  Add flank steak, refrigerate, and marinate 2 hours or more, turning occasionally.
2.  Discard marinade.  Grill over hot fire until cooked rare to medium rare, 4-7 minutes on each side.  Serve rare, cut diagonally across grain into thin slices.  May be broiled in oven.  Let sit 5 minutes before slicing.

Calories 214, calories from fat 3%, fat 8 g, saturated fat 3 g, Cholesterol 91 mg, Sodium 80 mg, Carbohydrate 1 g, Fiber 0 g, Protein 33 g, Diabetic Exchanges: 4 1/2 lean meat

For more healthy recipes visit www.hollyclegg.com 

Cooking with Coffee in Meat Marinade