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 otherthis summer 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 www.hollyclegg.com.

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……..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

Watch me make my Yam Cornbread Stuffing -Diabetic-Friendly Dressing!


 

 

Yam Cornbread Dressing I love to splurge on calories during the holidays. However, why not sneak in some healthy options which taste as delicious as the decadent dishes. Stuffing is a staple on every holiday table, but it’s also a known culprit for being loaded with heavy fats. Why not try substituting in my easy, healthy Yam Cornbread Stuffing, I bet you no one will even notice. Naturally sweet yams and cornbread team up for a memorable mouthwatering stuffing that will surely satisfy all. To save time you can always prepare or buy the cornbread and toast pecans ahead of time.

 

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

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