Southern Okra Succotash – Fresh Local Ingredients

Southern Okra Succotash

Southern Okra Succotash

I had so much fun using Country Table’s seasonal local produce for trim and terrific recipes. When I saw this bundle included okra I couldn’t wait to make my Southern Okra Succotash, and thanks to my ever stocked pantry, I had all of the ingredients. (All of my cookbooks come with a ‘Pantry Stocking Guide’ to help you keep all you need to whip up healthy meals in a hurry!)  This recipe is full of healthy vegetables and is a great source of fiber. Research has found that diets high in fiber (the recommended daily amount) reduced inflammation – linked to arthritis. Find more high fiber recipes in the ‘Fill Up With Fiber’ chapter of my Trim and Terrific Eating Well to Fight Arthritis cookbook.

 

Succotash skillet best

 

 

 

 

 

 

 

 

 

 

 

Southern Okra Succotash from Holly Clegg’s Trim and Terrific Gulf Coast Favorites cookbook

I raided my pantry one evening and made this fantastic one skillet dish in a snap.

 

Makes 8 (1/2-cup) servings

 

1 tablespoon olive oil

1 pound fresh or frozen cut okra

1 cup frozen corn

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

1 (15-ounce) can white navy beans, rinsed and drained

Salt and pepper to taste

 

1. In a nonstick skillet, heat oil over medium heat and stir-fry okra for several minutes. Add remaining ingredients, mixing well.

2. Cover and cook over low heat for 15 minutes or until okra is tender, stirring occasionally. Season to taste.

 

Nutritional information per serving:

Calories 118, Calories from fat 16%, Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 367 mg, Carbohydrate 21 g, Dietary Fiber 5 g, Sugars 2 g, Protein 6 g, Diabetic Exchanges: 1 starch, 1 vegetable

 

Terrific Tip: Easy okra: microwave whole okra in shallow dish with 3 tablespoons seasoned rice vinegar and 1 tablespoon canola oil, covered for 4–5 minutes or until tender.

For more high fiber, veggie filled recipes visit www.hollyclegg.com

Country Table Farm to Fork Okra

Country Table Farm to Fork Okra

 

Healthy After School Snack: Let Kid’s Help in the Kitchen

Mini Meaty Biscuit Cups

Want a fun ‘heat of the day’, summer activity for the kids to enjoy indoors? Let the kids help make this hearty and fun snack. Affordable, with staple  ingredients you have in your pantry, quickly create a delicious afternoon snack or breakfast pick-up perfect for the entire family.

Featured in Holly Clegg’s trim&TERRIFIC Diabetic Cooking.

MEATY BISCUIT CUPS

20 servings/serving size: 1 biscuit cup

1 pound ground sirloin
1/3 cup finely chopped red onion
1/3 cup barbecue sauce
1/2 cup frozen corn, thawed
1 (10-ounce) can flaky refrigerator biscuits
1/2 cup shredded, reduced-fat sharp Cheddar cheese

1. Preheat oven 400°F. Coat muffin tins with nonstick cooking spray.
2. In nonstick skillet, cook meat and onion over medium heat 5 minutes or until meat is done.  Drain excess fat.  Add barbecue sauce and corn, mixing well.
3. Cut each biscuit in half and press each half into prepared muffin tins. Press sides of each biscuit gently up into cup shape.
4. Divide meat mixture into biscuit cups.  Bake 10 minutes, remove from oven and sprinkle with cheese. Return to oven one minute or until cheese melts.

Nutritional information per serving:
Calories 97, Calories from fat 33%, Fat 4 g, Saturated Fat 1 g, Cholesterol 15 mg, Sodium 219 mg, Carbohydrate 9 g, Dietary Fiber 0 g, Sugars 3 g, Protein 7 g, Diabetic Exchanges: 1/2 starch, 1 lean meat

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

Berry Parfait – Picture-Perfect for Summer

Berry Parfaits

Berry Parfaits

As delicious as they are picture-perfect, Berry Parfaits from my Trim & Terrific Eating Well to Fight Arthritis cookbook are the perfect way to enjoy a creamy, berrilicious treat – no cooking required! A twist on strawberry shortcake, the ladyfingers are as delicious as cake and easier to layer. If entertaining this summer, this recipe works well in individual servings – making it easy for your guests to enjoy. Best of all, strawberries are one of the top ranking antioxidant- containing foods and research shows they may also help improve and stabilize blood sugar. You will hardly believe this luscious treat is diabetic-friendly so there is always room for dessert!

Berry Parfaits from Holly Clegg’s Trim & Terrific Eating Well to Fight Arthritis cookbook. 

Light and delightful, strawberries layered with a luscious cream cheese layer and ladyfingers.

Makes 16 (1/2-cup) servings

2/3 cup seedless sugar-free raspberry preserves
1/4 cup orange juice
6 ounces reduced-fat cream cheese
1/4 cup sugar
1 teaspoon vanilla extract
1 (8-ounce) container fat-free whipped topping, thawed, divided
2 (3-ounce) packages ladyfingers, split in half (24)
1 1/2 cups strawberries, stemmed and sliced

1. In small bowl, mix together preserves and orange juice.

2. In mixing bowl, cream together cream cheese, sugar, and vanilla until light. Mix in whipped topping reserving, 1/2 cup for topping.

3. Line bottom of an oblong small dish with split ladyfingers. Layer with preserves mixture, cream cheese layer, and top with strawberries.  Repeat layers with remaining ladyfingers, preserves and cream cheese layer.

4. Carefully top with thin layer of remaining whipped topping.  Top with remaining strawberries.  Cover, refrigerate several hours or overnight.

Nutritional information per serving:

Calories 128, Calories from fat (%) 24, Fat (g) 3, Saturated Fat (g) 1, Cholesterol (mg) 9, Sodium (mg) 79, Carbohydrate (g) 23, Dietary Fiber (g) 1, Sugars (g) 11, Protein (g) 2, Diabetic Exchanges: 1 1/2 carbohydrate, 1/2 fat

Terrific Tip: Feel free to use your favorite berry in place of strawberries.

Thank you Driscoll’s for sending me coupons for free berries to use in my National Strawberry ShortCake Day (was June 14 – a little late, but delicious year-round) post!

Visit my website for more summer yummy recipes.

Cool Coleslaw – BBQ Time Saver Recipe

Cool Coleslaw

Cool Coleslaw

Any BBQ  calls for easy, tasty, refreshing bites that feed a crowd and you can whip up quickly for your outdoor barbecue or picnic. Instead of resorting to the basics, potato salad, coleslaw and baked beans, put a spin on these favorites so I turned to a favorite in KITCHEN 101 cookbook in the Menu chapter.  After all, there are a lot of gatherings and we know food is always the biggest draw. This Cool Coleslaw recipe with its fresh flavors is the perfect complement to anything you are throwing on the grill this weekend. The fresh vegetables and zing of the dressing make this coleslaw better than the average mayo overloaded coleslaw mess. Create recipes that are light and refreshing to help your guests beat the heat.

Cool Coleslaw from Holly Clegg’s trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence

You’ll enjoy this refreshing coleslaw with cool flavors of cucumber, lime and mint contrasted with crunchy peanuts and sweet mandarin oranges.

Makes 10 (1/2-cup) servings

4 cups shredded cabbage (bag coleslaw)
1 bunch green onions, chopped
1/2 cup chopped red onion
1/2 cup chopped cucumber
2 tablespoons lime juice
2 tablespoons cider or seasoned rice vinegar
1 tablespoon olive oil
1 (11-ounce) can mandarin oranges, drained
2 tablespoons chopped fresh mint
1/4 cup coarsely chopped peanuts

1.In large bowl, combine cabbage, green onions, red onion, and cucumber. In small bowl, whisk together lime juice, vinegar and oil; pour over slaw and mix.
2.Carefully add mandarin oranges. To serve, add mint and peanuts, mixing well. Season to taste.

Nutritional info per serving:
Calories 65, Calories from Fat 41%, Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 51mg, Carbohydrates 8g, Dietary Fiber 2g, Total Sugars 5g, Protein 2g, Dietary Exchanges: 1/2 other carbohydrate, 1/2 fat

for more healthy recipes visit www.hollyclegg.com

 

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 

#1 Easy Beef Enchiladas-New Year, New You!

Easy Beef Enchiladas8237If you’re like many Americans than your new year’s resolution involves staying healthy or even losing weight. It’s important to start by making small changes in your diet and not by trying to change everything overnight, you’d be setting yourself up for failure. My recipes let you keep all those foods you love while trimming up the ingredients to help you stay healthy. Keeping the recipes simple will also help you stick to your resolution because let’s face it, eating bland food that takes forever to cook isn’t keeping anyone on track! Here is a delicious and simple enchilada recipe that uses my trim&TERRIFIC secrets without forfeiting taste. These Easy Beef Enchiladas are from my KITCHEN 101: Secrets to Cooking Confidence with Cooking Basics plus 150 Easy Healthy Recipes book and they are diabetic and Weight Watchers friendly.

Easy Beef Enchiladas from KITCHEN 101
Ridiculously easy and absolutely delicious dinner pronto!
Makes 10 enchiladas

1 pound ground sirloin
2 teaspoons chili powder
1 cup salsa
1 cup corn
1 cup packed fresh baby spinach
1 1/2 cups shredded reduced-fat Mexican-blend cheese
10 (6–8-inch) flour tortillas, room temperature
1 1/2 cups enchilada sauce (found in can)
1 bunch green onions, chopped

1.  Preheat oven 350°F. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2.  In large nonstick skillet, cook meat 6–8 minutes or until meat is done. Drain any excess fat.
3.  Add chili powder, salsa, corn, and spinach; continue cooking about 5 minutes. Remove from heat, set aside.
4.  Spoon about 1/4 cup meat mixture and 1 tablespoon cheese onto a tortilla. Roll and place seam side down in prepared baking dish. Repeat with remaining tortillas.
5.  Pour enchilada sauce evenly over filled tortillas in baking dish and sprinkle with any remaining cheese and green onions. Bake, covered with foil, 20 minutes or until thoroughly heated.

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

 

More simple and delicious recipes.

Mexican Lasagna-favorite diabetic recipe and weight loss too!

Mexican Lasagna

Wanted to share thisemail from Betsy Hurst:  Holly, I just wanted to tell you that I absolutely love your Diabetic Cookbook. In 2006 I developed gestational diabetes during my first pregnancy. My mom bought me the cookbook and we started cooking recipes from it. My mom is a Weight Watchers member so she loves all of your cookbooks. After I had my second child last year I also joined Weight Watchers and started using that diabetic cookbook again and lost 40 pounds (I now weigh 20 pounds less than my pre-pregnancy weight!!!). I probably cook out of it three nights a week. All of my friends now have the book because I rave about it all of the time. I borrow my mom’s trim& TERRIFIC Gulf Coast Favorites cookbook all of the time and make copies of things to cook. That’s a great one, too. I just wanted you to know how much we love your recipes and books! Hope you come out with a new one soon!!!

When my dad’s glucose level was high after open heart surgery, my mother turned to my diabetic book, and ironically, this was their favorite recipe too.

Because Weight Watcher’s supports me through the years, I have included diabetic friendly recipes in my latest books that would also fit great into the Weight Watcher plan.  KITCHEN 101, my easiest book has a “D” for diabetic friendly recipes and also my new arthritis book, proving this healthy way to eat is easy to do and enjoy all your favorites!  Check out all my easy Weight Watcher recipes.

Mexican Lasagna from Holly Clegg’s trim&TERRIFIC Diabetic Cooking

Layers of tortillas, spicy meat, and melted cheese create a delicious twist to a classic favorite. Try different-flavored salsas or tortillas for extra punch.

10 servings/serving size: 1 piece

1 pound 95% lean ground sirloin
1 teaspoon minced garlic
1 (16-ounce) jar salsa
1 1/4 cups enchilada sauce
Salt and pepper to taste (optional)
1 cup fat-free cottage cheese
1 large egg white, beaten
6 (6-inch) flour tortillas, cut into thirds
1 cup shredded reduced-fat Monterey Jack cheese

1. Preheat oven 350 degrees.
2. In large nonstick skillet coated with nonstick cooking spray, brown beef and garlic over medium heat about 8 minutes or until meat is done. Drain any excess fat. Add salsa, enchilada sauce, and salt and pepper (if using). Bring mixture to a boil, then reduce heat and simmer 10 minutes.
3. In small bowl, combine the cottage cheese and egg white. Coat 13x9x2-inch baking dish with nonstick cooking spray.
4. Spread thin layer of meat sauce in the dish. Layer with half the tortillas, all of the cottage cheese mixture, half the remaining meat mixture, and half the cheese. Repeat layers, omitting the cottage cheese layer and ending with the meat sauce. Sprinkle the remaining cheese on top and bake for 25–30 minutes or until bubbly. Let stand for 5 minutes before cutting.

Terrific Tidbit
You can substitute mozzarella cheese instead of Monterey Jack if you prefer. There are different-flavored tortillas and salsas you can use to vary this lasagna’s flavor.

Nutritional information per serving:
Calories 193, Calories from fat (%) 51, Fat (g) 6, Saturated Fat (g) 2, Cholesterol (mg) 32, Sodium (mg) 597, Carbohydrate (g) 17, Dietary Fiber (g) 1, Sugars (g) 4, Protein (g) 18, Diabetic Exchanges:  1 Starch, 2 Lean Meat

Diabetic Enchiladas!!! KITCHEN 101 highlights diabetic recipes

      There is no magical diabetes diet, all you need to practice is straightforward healthy lifestyle changes, moderate sugar, fat, and portion control. My newest cookbook, KITCHEN 101: Secrets to Cooking Confidence, takes the thinking out of healthy diabetic meal choices and focuses on delicious, good-for-you food made easy and practical for the entire family to enjoy. Every recipe includes nutrition facts and diabetic exchanges, along with the symbol D’ for any dish that fits into the American Diabetes Association standards for diabetic-friendly recipes The proof is in the recipes so you will LOVE the simplicity and flavor of these Easy Beef Enchiladas!!! “My goal is to infiltrate diabetic-friendly recipes throughout a mainstream cookbook to prove everyone can enjoy the same food.”

  • 64% of adults in the US either overweight or obese
  • Projected 44 million to have diabetes in next 20 years
  • Americans eat out 4 times a week

My books are created to guide families to embrace healthier cooking whether they have a medical need or not. I have tried something new by indicated diabetic-friendly recipes with a “D” in KITCHEN 101 and I hope I make a difference in your life. And, to see for yourself, check out my easy healthy recipes from KITCHEN 101 on my website

Looking for an easy mainstream diabetic cookbook-check out my trim&TERRIFIC Diabetic Cooking.  Check out more of my diabetic friendly recipes

 

BBQ Shrimp Tacos – A Combination Hard to Beat

BBQ Shrimp TacosWhat a terrific combination of a classic flavor blast of barbecue shrimp on a taco! BBQ Shrimp Shrimp from my trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence cookbook, are spicy, big shrimp in an amazing, rich sauce on a soft taco – hard to beat and will surely soon be a family favorite. This is my go-to recipe as I always keep shrimp in my freezer. My shrimp guy comes in a pickup truck with an ice chest of fresh shrimp-he knows to stop by regularly. Use corn tortillas to make this recipe gluten free.

BBQ Shrimp Tacos from KITCHEN 101: Secrets to Cooking Confidence

Two of my favorites, BBQ shrimp and tacos, in one marvelous recipe.

Makes 4 servings

 

1 pound medium shrimp, peeled
1 tablespoon olive oil
2 tablespoons minced garlic
3 tablespoons Worcestershire sauce
1 bunch green onions, chopped
1 teaspoon dried basil leaves
1 tablespoon chili powder
2 tablespoons lemon juice
1/4 cup barbecue sauce
1 cup chopped tomatoes
1/4 cup chopped red onion
Salt and pepper to taste
4 flour tortillas, warmed

1. In bowl or resealable plastic bag, coat shrimp with olive oil. Add all ingredients except tomatoes, onion, and tortillas. Marinate 1-2 hours, time permitting.
2. In large nonstick skillet coated with nonstick cooking spray, add shrimp (discarding extra marinade). Sauté shrimp until done.
3. In small bowl, combine tomatoes and onion. Season to taste. Make tacos with tortillas, shrimp, and tomato mixture.

Nutritional info per serving:
Calories 228, Calories from Fat 22%, Fat 5g, Saturated Fat 1g, Cholesterol 143mg, Sodium 662mg, Carbohydrates 24g, Dietary Fiber 2g, Total Sugars 6g, Protein 19g, Dietary Exchanges: 1 1/2 starch, 3 lean meat

Terrific Tip: Peeled shrimp may be bought fresh or frozen. If frozen, defrost first.  Garnish with avocado.

Check out more easy, healthy shrimp recipe

Summer Special: Southwestern Sweet Potato Salad–no mayo!

Southwestern Sweet Potato Saladed When you are looking for a potato salad recipe, here’s a recipe I think I have made more than any other summer recipe  so you must try it!  From my new easy, arthritis cookbook,Southwestern Sweet Potato Salad is not only one of everyone’s favorites but this recipe is in t he Anti-Inflammatory Chapter making it packed full of great ingredients that help fight inflammation.  Diabetic -Friendly and Gluten-free, no barbecue wouldn’t be complete without potato salad so  this summer try a trendy twist to some of your traditional favorites. Potato Salad is a must for the menu-but forget the mayo and try this healthier and tastier version, Southwestern Sweet Potato Salad with rich roasted Louisiana yams, combining Louisiana and southwestern into a colorful explosion of flavors. Roasting brings out an intense flavor. Always line the pan with foil for easy clean up!

This recipe will be a favorite that will go with whatever barbecue you throw on the pit. Start cooking trim & terrific with me this summer with all my sensational easy recipes!!!

Southwestern Sweet Potato Salad from Eating Well to Fight Arthritis

Makes 12 (1/2-cup) servings

6 cups peeled sweet potato (Louisiana yams) chunks (about 2 1/2 pounds)
Salt and pepper to taste
3 tablespoons olive oil, divided
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
2/3 cup frozen corn, thawed
2/3 cup black beans, drained and rinsed
1/4 cup chopped cilantro
3 tablespoons lime juice
1 teaspoon minced garlic
1 tablespoon jarred jalapeno slices

1. Preheat oven 425°F. Coat foil lined baking sheet with nonstick cooking spray.
2. On prepared pan, toss together sweet potatoes, salt and pepper and 1 tablespoon olive oil. Roast about 30 minutes or until potatoes are crisp. Cool.
3. In large bowl, combine sweet potatoes, red bell pepper, red onion, corn, black beans and cilantro.
4. In blender, puree lime juice, garlic, jalapeno and remaining 2 tablespoons olive oil. Toss with potato mixture and serve.

Nutritional information per serving:
Calories 113 Calories from fat 28% Fat 4g Saturated Fat 0g Cholesterol 0mg Sodium 99mg Carbohydrate 19g Dietary Fiber 3g Sugars 4g Protein 2g Dietary Exchanges: 1 1/2 starch, 1/2 fat

Check out more of Holly’s healthy summer recipes