Mexican Diabetic Lasagna-a favorite + weight loss too!

Mexican Diabetic  Lasagna great Weight Watchers recipe

Wanted to share this email from Betsy Hurst about my diabetic lasagna recipe:  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, the Mexican Diabetic Lasagna was their favorite recipe too.

Weight Watchers and Diabetic Lasagna

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 Monterrey 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

Easy Crock-Pot Pork Recipes Diabetic-Friendly on GOOD MORNING TEXAS

Crock pot pork recipes

Cuban Pork and Black Beans

Easy Crock Pot Pork Recipes featured in Crock Pot Convenience Chapter

I had so much fun at WFAA Good Morning Texas this past week. Believe it or not, you can cook an entire meal, from entree to dessert, in a crock pot. My newest cookbook, KITCHEN 101: Secrets to Cooking Confidence, has a whole chapter on Crock Pot Convenience.  Cuban Pork and Black Beans is an out of this world dish, so full of flavor, and best of all you simply throw together a few ingredients, head to work, and dinner has cooked itself by the time you get home! I have a “D” by all diabetic-friendly recipes throughout the book, and yes, this is one of them that meets with the ADA guidelines.

From Crock Pot pork recipes to Divine Desserts all in the crock pot!!!

With Bananas Foster in the crock pot, serve dinner, and you have a hot, home-cooked fantastic dessert ready at the end of the meal. Watch and I show you how easy it is!  Also, look for the crock pot symbol throughout KITCHEN 101 to easily find slow cooker recipes.

I think the only bad part about cooking in a crock pot is when you have an at-home office and the wonderful aroma of this recipe cooking all day keeps me anxiously awaiting dinner and starving thinking about it.

 Diabetic Friendly Crock Pot Pork recipes

What’s great about this recipe for Cuban Pork and Black Beans is that the recipe is also diabetic-friendly.  There’s no magical diabetes diet so I have indicated a “D” to indicate diabetic-friendly recipes throughout KITCHEN 101 to help you enjoy the healthiest meals of all.

Cuban Pork and Black Beans  from KITCHEN 101 (Discount code TRIM25 for 25% off)

A fabulously flavored dish that we all cleaned our plate eating.   Serve over yellow rice.

Makes 8 servings

2 (1-pound) pork tenderloins

Garlic powder

2 onions, chopped

1 (15-ounce) can black bean soup

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

1 (10-ounce) can tomatoes and green chilies

1 tablespoon chopped jalapenos

2 tablespoons ground cumin

2 tablespoons lime juice

 1.  Season tenderloins heavily with garlic powder. In 3 ½-6-quart slow cooker, insert plastic liner if desired, and mix together remaining ingredients. Add tenderloins and turn to coat with sauce. Cook on LOW 6-8 hours or until tender.

Serving Suggestion:  Serve over yellow rice

Nutritional information per serving:

Calories 245 Calories from Fat 23% Fat 6g Saturated Fat 2g Cholesterol 76mg Sodium 527mg Carbohydrates 17g Dietary Fiber 5g Total Sugars 5g Protein 29g, Dietary Exchanges: 1 starch, 1 vegetable, 4 lean meat

Check out more of my simple healthy slow cooker recipes.



Diabetes Demonstration for Diabetes Awareness Month

Wild Rice, Peppers and PecansLast Friday , I was honored to be featured at a demonstrative event at the Juanita J. Craft Recreation Center at Baylor Dallas. As some of you may know, November is Diabetes Awareness Month so I was thrilled to be able to share some of my recipes and tips with people suffering from Diabetes. The two recipes featured were Wild Rice and Peppers from my book Too Hot in the Kitchen: Secrets to Sizzle at Any Age and Mixed Greens with Apples and Walnuts with Cranberry Vinaigrette  from my book Eating Well to Fight Arthritis. Both recipes are diabetic-friendly and were a hit with the group on Friday. I was also able to share this recipe on WAFB yesterday as you can watch below.

Check out some of my favorite holiday diabetic recipes on my website at .

WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports
Wild Rice and Peppers from Too Hot in the Kitchen: Secrets to Sizzle at Any Age

Here’s the perfect side that keeps the plate attractive while rating very high in flavor. I’ve made this recipe many times for parties.

Makes 6- 8 servings

1 (6-ounce) box long-grain and wild rice mix
2 tablespoons olive oil
1 bunch green onions (scallions), chopped
1 red bell pepper, seeded, sliced in long, thin slices
1 green bell pepper, seeded, sliced in long, thin slices
1/2 pound mushrooms, sliced
1/2 cup cooked white rice

Cook the wild rice according to the package directions. In a large skillet, heat the olive oil and sauté the green onions, red and green peppers, and mushrooms until tender, 5 to 7 minutes. Stir in cooked wild rice and white rice, and serve.

Nutritional information per serving:
Calories 163, Protein (g) 4, Carbohydrate (g) 23, Fat (g) 7, Calories from Fat (%) 35, Saturated Fat (g) 1, Dietary Fiber (g) 2, Cholesterol (mg) 0, Sodium (mg) 352 Diabetic Exchanges: 1.5 starch, 1 fat

Mixed Greens with Apples and Walnuts with Cranberry Vinaigrette from  Eating Well to Fight Arthritis
Tart apples, sweet cranberries and toasted walnuts with a lightly sweetened vinaigrette makes this a special salad with lots of flair.
Makes 6 servings

1 cup sliced green apples
1/2 cup thinly sliced red onion
1/3 cup dried cranberries
1/3 cup chopped walnuts, toasted
6 cups mixed greens
1/4 cup crumbled reduced-fat feta cheese
Cranberry Vinaigrette, (recipe follows)
1. In bowl, combine apples, onion, cranberries, walnuts and mixed greens. Toss with feta and Cranberry Vinaigrette (see recipe).

Cranberry Vinaigrette
Use this fantastic vinaigrette on your favorite salad.

1 tablespoon honey
2 tablespoons cranberry cocktail juice
1/3 cup balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon olive oil
Salt and pepper to taste
2 tablespoons nonfat sour cream

1. In small bowl, whisk together honey, cranberry juice, vinegar, mustard, oil, and season to taste. Whisk in sour cream.

Nutritional information per serving:
Calories from fat 43%, Fat 7g, Saturated Fat 1g, Cholesterol 3mg, Sodium 118mg, Carbohydrate 19g, Dietary Fiber 2g, Sugars 15g, Protein 4g, Dietary Exchanges: 1 fruit, 1 vegetable, 1 1/2 fat



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

Country Table Farm to Fork Okra

Country Table Farm to Fork Okra


Healthy Snack Recipes For Kids: Let Kids Help Prepare this Great After School Snack

Healthy Snack recipes for kids

Healthy Snack Recipes for Kids that with Six Ingredients!

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.


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

You’ll love my easy healthy diabetic-friendly recipes and kid-friendly healthy recipes.

#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.

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

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

Jambalaya with a Twist – Dinner for Two and also Crowd Favorite

Chicken and Sausage Jiffy Jambalya

Chicken and Sausage Jiffy Jambalya

I enjoy entertaining and jambalaya is the perfect one dish meal to feed a crowd. A Louisiana classic made with meat, rice and vegetables; jambalaya traditionally can take over an hour to prepare. However, the mouth-watering Chicken and Sausage Jiffy Jambalaya, from Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle At Any Age cookbook, is so full of flavor, yet quick and easy to make, you will have extra time to whip up the scrumptious Pull Apart Bread! Use leftover cooked chicken or rotisserie chicken for an even simpler version.  You won’t believe its diabetic friendly yet will feel good about feeding your guests a delicious heart healthy meal!


Chicken and Sausage Jiffy Jambalaya from Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle At Any Age

Leftover cooked chicken turns magically into another easy southern favorite. Serve over rice.

Makes 2 servings

4 ounces reduced-fat smoked sausage, diced
1/2 pound cooked boneless, skinless chicken breasts, cut in strips or chunks
1 1/4 cups salsa
1/2 teaspoon dried thyme leaves
1/2 cup chopped green onions

1. In large nonstick skillet, cook sausage over medium heat until done. Drain any excess grease. Add chicken, salsa, and thyme. Bring to a boil, reduce heat, and add green onions, cooking 5 minutes longer. Serve over rice.

Nutritional information per serving:
Calories 327 Calories from fat 20% Fat 7g Saturated Fat 2g Cholesterol 116mg Sodium 1152mg Carbohydrate 18g Dietary Fiber 1g Sugars 8g Protein 42g Dietary Exchanges: 2 vegetable, 1/2 other carbohydrate, 5 lean meat

Spicy Advice: Pick up frozen pre-cooked, grilled sliced chicken breast fillets for grilled flavor.

Check out Holly’s sizzling savory easy 30 minute healthy recipes.

Chicken Lettuce Wraps-Quick diabetic-friendly recipe

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…… 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