Easy Beef Brisket (Sliders) + Top Kitchen Tips

beef brisketBrisket SlidersFifty years ago people spent 40 hours per week in the kitchen, now they are spending less than 4! These days there seems to be less time and more activities so if you find a short cut that works for you, take it! There is no stress in the kitchen if you stick with my recipes and you will see how putting a healthy meal on the table is easy and delicious! If you are new to the kitchen and feel intimidated let KITCHEN 101: Secrets to Cooking Confidence be your guide to deliver figure-friendly, family pleasing meals. Here are nine tips to help you keep your kitchen stress free and stick with healthier eating habits. Below you will find this fantastic Beef Brisket recipe with only four ingredients from my Kitchen 101 book that basically cooks itself!

1. Have over-ripe bananas? Don’t toss but instead freeze to pull out and make banana bread at any time. Freeze with or without peeling in plastic freezer tip-top bags. Try this Banana Chocolate Chip Bread for leftover bananas.

2. Don’t have bare shelves…think of a well-stocked pantry as a permanent shopping list. It is much easier to cook a home cooked healthy meal when you keep great basics stocked in your pantry – whole grain pastas, canned low sodium veggies, olive oil, spices….

3. When using a slow cooker, don’t leave the top of.  Did you know you can lose up to 20 degrees of cooking heat in as little as 2 minutes. A quick peek, may only change the temperature 1-2 degrees. The brisket recipe below is a great slow cooker choice as is my Sesame Honey Chicken.

4. Know your substitutions…need sour cream? Use Greek yogurt instead. For buttermilk—1 cup milk + 1 tablespoon vinegar or lemon juice

5. Use correct freezing instructions – always use proper containers and zip-lock freezer plastic bags to keep your dish fresh and free from freezer burn. Don’t fill to the top as food will expand when freezing.

6. Don’t cook everything on high. Almost everything you ever cook will cook more evenly and thoroughly on low or medium. You only need high to sear or brown, or if you’re trying to bring something to a boil.

More simple, healthy recipes and tips.

Beef Brisket from KITCHEN 101

Serves 16-20 (4-5 ounce servings)

1 (5-6 pound) brisket
Garlic Powder
2/3 cup light brown sugar
1 cup water
1 envelope dry onion soup mix
1 cup ketchup

1. Season brisket heavily with garlic powder. In small bowl, combine remaining ingredients. Pour over brisket in baking pan or roaster. Cook, covered, 4 hours or until tender.

Terrific Tidbit: Brisket is a cut of meat from the breast or lower chest of beef. To make brisket sliders, fill sweet rolls with brisket and add Brie and red onion.

Calories 302 kcal
Calories from Fat 35%
Fat 12 g
Saturated Fat 4 g
Cholesterol 105 mg
Sodium 357 mg
Carbohydrates 14 g
Dietary Fiber 0 g
Total Sugars 13 g
Protein 34 g
Dietary Exchanges: 1 other carbohydrate, 4 lean meat

Check out Holly’s easy healthy recipes

 

 

Queso with or without Velveeta? Healthier and Gluten-free, yes that is what I said!

Queso

Queso

OK, I heard about the Velveeta shortage awhile ago but it will not affect me as I just coincidentally made my Queso from my cookbook, KITCHEN 101, Sunday night for neighbors.  My delicious queso dip is better for you, easy to make and you don’t even have to stress about finding  Velveeta.  I do use the light Velveeta in some recipes and my only complaint is I can only find it in a big block.  So, all those who don’t want to forgo Velveeta, here’s an option.  I have also found shredded Queso cheese and used it in the recipe instead of Cheddar.  And, it is GLUTEN FREE (And really impressed, as Velveeta is in spell check so shows how many people rely on it)

Chile Con Queso from KITCHEN 1o1
Everyone’s all-time favorite Mexican dip now can be made simply and sensationally in a moment’s notice. Serve heated with chips.

Makes 12 (1/4 cup) servings

1 onion, chopped
1/2 teaspoon minced garlic
1/2 cup light beer
1 1/4 cups skim milk, divided
3 tablespoons cornstarch
1 1/2 cups shredded reduced-fat sharp Cheddar cheese
1 (10-ounce) can diced tomatoes and green chilies, drained
1/3 cup chopped green onions
1 teaspoon ground cumin
1 teaspoon chili powder

1. In large nonstick pot coated with nonstick cooking spray, sauté onion and garlic until onion is tender.
2. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and heat until almost boiling.
3. Meanwhile, in small bowl, whisk remaining 1/4 cup milk and cornstarch. Add to pot, and cook, stirring, until bubbling and thickened. Reduce heat and add remaining ingredients, stirring until cheese is melted.

Nutritional info per serving:
Calories 64, Calories from Fat 31%, Fat 2g, Saturated Fat 2g, Cholesterol 8mg, Sodium 196mg, Carbohydrates 6g, Dietary Fiber 1g, Total Sugars 2g, Protein 5g, Dietary Exchanges: 1/2 starch, 1/2 lean meat

Check out more of my delicious healthy appetizers and dips

Father’s Day Fabulous: Chocolate Peanut Butter Dessert

Chocolicious Peanut Butter Dessert

Chocolicious Peanut Butter Dessert

Looking for a make-ahead Father’s Day dessert that will feed a crowd?  Doesn’t get much better than this especially if you are one of those that crave chocolate and peanut butter. This summer ready Chocolicious Peanut Butter Dessert from my trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence cookbook, is sure to please your craving and feed a crowd! Layers of “melt in your mouth’ favorite flavors that will cool you down on hot summer days. This recipe calls for creamy peanut butter but use whatever you have in your pantry – crunchy or smooth will be delicious.  Feel free to top with crushed peanut butter cups, also.  On hot summer days, this dessert will win your Dad over easily and best of all you can get this done ahead!

 Chocolicious Peanut Butter Dessert from KITCHEN 101: Secrets to Cooking Confidence

A “worth fighting for” easy and divine dessert with magical layers.

Makes 20 servings

1 1/4 cups chocolate sandwich cream cookie crumbs (about 24 cookies)
3 tablespoons butter, melted
1 (8-ounce) package reduced-fat cream cheese
1/3 cup creamy peanut butter
2/3 cup confectioners’ sugar
1 (8-ounce) container frozen nonfat whipped topping, thawed, divided
1 cup skim milk
1 (4-serving) box instant chocolate fudge pudding and pie filling mix
Crushed chocolate sandwich cream cookies, optional

1. In small bowl, mix together cookie crumbs and butter. Press into 13x9x2-inch dish; set aside.
2. In mixing bowl, beat cream cheese, peanut butter and confectioners’ sugar until smooth. Fold in 3/4 cup whipped topping. Carefully spread over crust.
3. In another large bowl, whisk together milk and pudding mix until creamy. Let stand 2 minutes until thickened. Fold in another 3/4 cup whipped topping into pudding.
4. Carefully spread pudding mixture over peanut butter layer. Top with remaining whipped topping, a thin layer. Sprinkle with crushed cookies, if desired. Cover and chill for at least 3 hours.

Nutritional information per serving:
Calories 192 Calories from Fat 43% Fat 9g Saturated Fat 4g Cholesterol 13mg Sodium 244mg Carbohydrates 24g Dietary Fiber 1g Total Sugars 15g Protein 3g Dietary Exchanges: 1 1/2 other carbohydrate, 2 fat

Check out all my easy healthy summer recipes and KITCHEN 101 is the perfect book for the novice or busy cook!!!!

 

 

 

Antioxidant-Rich Watermelon Tomato Salad

Watermelon and Tomato Salad

Watermelon and Tomato Salad

Watermelon is a warm-weather standout ingredient so this Watermelon Tomato Salad  from my Eating Well to Fight Arthritis cookbook is an awesome star-spangled “red” dish! The combination of cool crisp watermelon, juicy tomatoes, and fresh basil with balsamic vinegar creates an extraordinary and invigorating light salad.  It is the absolute perfect way to use leftover watermelon that sits in the refrigerator. Although water accounts for over 90% of watermelon’s weight, it is also a rich source of potassium, and Vitamins A and C. And, tomatoes are one of the best sources of lycopene, a powerful antioxidant helping reduce the risk for heart disease and some cancers.

Watermelon and Tomato Salad From Holly Clegg’s trim&TERRIFIC Eating Well to Fight Arthritis cookbook

This combination of cool crisp watermelon, juicy tomatoes, and fresh basil with balsamic vinegar creates an extraordinary and invigorating light salad.  Perfect way to use leftover watermelon that sits in the refrigerator.

Makes 10 (1/2-cup) servings

4 cups scooped out watermelon balls or chunks
1/2 cup chopped red onion
1 pint cherry tomatoes, halved
2 tablespoons fresh chopped basil
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Salt to taste

1. In bowl, combine watermelon, onion, tomatoes and basil. Whisk together oil and vinegar, toss with salad. Season to taste. Serve immediately or that day .

Nutrition Nugget: Although water accounts for over 90% of watermelon’s weight, it is also a rich source of potassium, and Vitamins A and C.

Nutritional information per serving:

Calories 46, Calories from fat 29%, Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 6 mg, Carbohydrate 8 g, Dietary Fiber 1 g, Sugars 6 g, Protein 1 g Dietary Exchanges: 1/2 fruit, 1/2 fat

Check out more of Holly’s arthritis recipes and everyday healthy cooking.  

Best Make-Ahead Appetizer: Eight Layered Greek Dip

Eight Layered Greek Dip-ENTERTAININGCompany coming and a need quick and inviting dip with effortless work? This is one of my year-round go-to recipes.  Move over Tex-Mex Dip, as once you taste this fresh and fabulous Eight Layered Greek Dip from Too Hot in the Kitchen (filled with easy new recipes), it will become a favorite.  Best of all this make-ahead dip serves a ton of people as it doubles easily.  So, need a last minute quick impressive knockout crowd-pleasing appetizer, here you go! Move over Mexican layered dip-this Mediterranean version is the best. I recommend serving with a variety of pita chips.  And, this appetizer will please your vegetarian friends also!.

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 

Watch Me Make My Favorite Holiday Sides

Stuffed Artichoke Casserole

Stuffed Artichoke Casserole

I always have such a good time with Diane Deaton and the gang at WAFB Noon Show. We cooked up some of my very favorite side dishes that I will definitely be making at my family’s Thanksgiving. For the best of both worlds Yam Cornbread Stuffing is such a perfect combination of sweet Louisiana yams, buttery cornbread, and savory stuffing! My newest favorite from KITCHEN 101: Secrets to Cooking Confidence is the Stuffed Artichoke Casserole – all the delicious flavors of a stuffed artichoke without the fuss! For dessert – the Chocolate Peanut Butter Trifle is a layered, out of this world treat that guests will be raving about for years to come! And best of all, these recipes are make ahead – stove top recipes for when there is no oven room left!

Super Sides

Broccoli and Pecan

This week’s featured recipe on WAFB makes a great Thanksgiving vegetable side dish. This is Broccoli and Pecans with Creamy Horseradish Sauce from my  book, trim&TERRIFIC Gulf Coast Favorites which can be found on my website. The dish is a unique combination of familiar ingredients.

WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Broccoli and Pecans with Creamy Horseradish Sauce

Basic broccoli gets a makeover with toasty pecans and a spunky horseradish sauce.

Makes 8 servings

6 cups broccoli florets
1/4 cup pecan halves
Salt and pepper to taste
1/4 cup light mayonnaise
3 tablespoons skim milk
1 tablespoon prepared horseradish
1/4 cup breadcrumbs
1 tablespoon grated Parmesan cheese
1. Preheat oven to 350°F.
2. In a covered microwave-safe container, microwave broccoli in 1/4 cup water for about 5 minutes, or until tender. Drain and transfer to a baking dish. Sprinkle with pecans. Season to taste.
3. In a small bowl, whisk together mayonnaise, milk, and horseradish. Pour over broccoli. Sprinkle with breadcrumbs and Parmesan cheese. Bake for 20–25 minutes until golden.
Nutritional information per serving:
Calories 82
Calories from fat 59%
Fat 5g
Saturated Fat 1g
Cholesterol 3mg
Sodium 117mg
Carbohydrate 7g
Dietary Fiber 2g
Sugars 1g
Protein 3 g
Diabetic Exchanges 1/2 carbohydrate 1 fat

For more great side dishes and holiday recipes visit my website at www.hollyclegg.com

Candied Pecan Brie-my easy entertaining go-to recipe

An all time favorite!

An all time favorite!

OK – Candied Pecan Brie from KITCHEN 101  is one of those splurge recipes and one of my go-to appetizers whenever I have company coming over and there’s no time to cook.  With few ingredients and minimal preparation, I can whip up this show-stopper recipe up at last minute.   My cookbook KITCHEN 101 (my easiest cookbook) has MENUS and this is from the Fancy Food Menu, but the recipes are still simple, just maybe a tad fancier.  If you can get to a Costco or Sam’s Wholesale Club, you can find a Brie for the best price.  However, I pick up the small rounds all the time at the grocery and sometimes have just used a big wedge.  I usually sever the Brie with fruit, gingersnaps or a not too savory cracker.  I even found a miniature loaf of cranberry bread and cut into pieces and toasted in the oven…divine with the Brie.

Candied Pecan Brie from KITCHEN 101

Easy showpiece recipe — ready in minutes.

Makes 8 (1-ounce) servings

1 (8-ounce) round Brie cheese
1/4 cup pecans halves
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon maple syrup
1/2 teaspoon vanilla extract

1. Preheat oven 325ºF.
2. Remove top rind of Brie. Place Brie in shallow baking dish.
3. In small skillet coated with nonstick cooking spray, cook pecans, stirring about 2 minutes or until golden brown. Add brown sugar, cinnamon, maple syrup, and vanilla stirring, until brown sugar is melted and combined. Watch carefully, as cooks quickly. Top Brie with pecan mixture.
4. Bake 8-10 minutes, or until Brie is soft. Let sit 5 minutes before serving (may heat in microwave).

Nutritional info per serving:
Calories 139, Calories from Fat 66%, Fat 10g, Saturated Fat 5g, Cholesterol 28mg, Sodium 180mg, Carbohydrates 6g, Dietary Fiber 0g, Total Sugars 5g, Protein 6g, Dietary Exchanges: 1/2 other carbohydrate, 1 lean meat, 1 1/2 fat

Need to enteratain?  Check out Holly’s easy party recipes.

Crowd Favorite – Coffee Punch

Coffee CondimentsCoffee drinkers or not, adore this trendy tasting frosty ice cream-coffee punch.  Serve in punch bowl or from pitcher, and offer separate bowls of whipped topping and cocoa for added flair.  If you have a deviled-egg dish, offer it as a coffee condiment tray, filled with different types of chocolate morsels, cinnamon sticks and different types of complementary coffee additions.

 

Coffee Punch from Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle At Any Age

Creamy coffee flavored punch is always a crowd favorite!

Makes 24-30 servings

2 quarts brewed coffee (flavored or decaffeinated coffee may be used), cooled to room temperature

3/4 cup sugar

1 tablespoon vanilla extract

2 cups fat-free half & half

2 quarts fat-free vanilla ice cream or frozen vanilla yogurt, softened

1 (8-ounce) container frozen  fat-free whipped topping, thawed

Cocoa, optional for sprinkling

1. In large container, combine cooled coffee, sugar and vanilla.  Refrigerate until well chilled or overnight.

2.   When ready to serve, combine coffee mixture and half-&-half.  In punch bowl, place ice cream and pour coffee milk mixture on top.

3.  Serve with dollop whipped topping and sprinkle with cocoa.

Nutritional information per serving:

Calories 98 Calories from fat 0% Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 56mg Carbohydrate 22g Dietary Fiber 0g Sugars 15g Protein 3g Dietary Exchanges: 1 1/2 other carbohydrate

 

For more favorite recipes visit www.hollyclegg.com.

Mediterranean Layered Spread – A Show-stopper Appetizer!

 

Mediterranean Layered Dip

Mediterranean Layered Spread

This captivating dip layered with fantastic flavors is a showstopper! Feel free to double this recipe and watch it disappear. This is the perfect make-ahead dip. Look for different containers of flavored hummus – I love roasted red pepper – to give this recipe extra punch! Also, one of my favorite tips is to raid a salad or olive bar for quality olives int eh amount you need. Serve this delicious dip with pita chips as an appetizer or even a light salad-spread style meal.

Mediterranean Layered Spread from trim&TERRIFIC Diabetic Cooking

My go-to appetizer I make time, and time again!

Makes 8 servings

1 (7-ounce) container hummus
1 cup coarsely chopped fresh baby spinach
1/2 cup chopped tomatoes
1/2 cup chopped cucumber
1/4 cup chopped red onion
1/4 cup crumbled reduced-fat feta cheese
2 tablespoons sliced Kalamata or black olives

1.  Spread hummus on 9-inch serving plate.
2. Sprinkle evenly with remaining ingredients, refrigerate until serving time.

Nutritional information per serving

Calories 61, Protein (g) 3, Carbohydrate (g) 5, Fat (g) 3, Calories from Fat (%) 31,  Saturated Fat (g) 1, Dietary Fiber (g) 2, Cholesterol (mg) 2, Sodium (mg) 189 Diabetic Exchanges: 0.5 starch, 0.5 fat

For more tasty dips and appetizers visit www.hollyclegg.com.