Ham and Cheese Sliders – Easy to Make Tailgating Recipes

Ham and Cheese SlidersFootball, fun, and food – my favorite things about Fall! And one of the best features in my newest cookbook, Kitchen 101: Secrets to Cooking Confidence – hot off the press, is the Ready-Made Menus chapter. The Sports Spread menu is my go-to list of recipes to whip up easily for any sports party – especially LSU football! At home or on-campus tailgating, these mouth-watering appetizers will be your crowd-pleasers too! Ham and Cheese Sliders are and updated delicious twist on a classic. Best of all you can make ahead, keep in refrigerator or freezer and add poppy seed sauce when ready to bake. And I have to have something sweet and Ooey Gooey Squares will melt in your mouth – are all-time favorite! You’ll love all my easy recipes!

Ham and Cheese Sliders from Kitchen 101: Secrets To Cooking Confidence

Who said ham and cheese sandwiches are boring? Try this fantastic slider and it will be a party or snack favorite!

Makes 24 sliders

24 miniature rolls
1/3 cup Dijon mustard
1/2 pound thinly sliced lean ham, cut into small pieces
2 cups shredded Jarlsberg cheese (light Swiss)
Poppy Seed Sauce (see recipe)

1. Preheat oven 350°F. Line baking sheet with foil.
2. Split rolls in half, lay on prepared pan. Spread each bottom half with mustard and layer ham and cheese. Replace tops. Place filled rolls close together on baking sheet. Drizzle Poppy Seed Sauce (recipe follows) evenly over sliders.
3. Cover with foil and bake 12-15 minutes or until cheese is melted. Remove cover and bake 2 minutes longer.

POPPY SEED SAUCE

1 tablespoon poppy seeds
4 tablespoons butter, melted
2 tablespoons finely chopped onion
Hot sauce to taste

1. In small bowl, mix together all ingredients.

Nutritional info per serving:
Calories 148, Calories from Fat 36%, Fat 6g, Saturated Fat 3g, Cholesterol 24mg, Sodium 324mg, Carbohydrates 16g, Dietary Fiber 1g, Total Sugars 4g, Protein 8g, Dietary Exchanges: 1 starch, 1 lean meat, 1/2 fat

Check out more of Holly’s easy tailgating recipes

Fish Tacos with Southwestern Cole Slaw- Easy Dinner

Fish TacosDon’t have time to cook and looking for a delicious meatless meal? One of my very favorite ingredients is seafood, always keeping various types – salmon, shrimp, tilapia in the freezer for quick, go-to meals. With Lenten season upon us, what better time to spotlight this mouth-watering meal, Fish Tacos with Southwestern Cole Slaw from my trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence . With only 140-200 calories and very little fat and sodium in 4 ounces –  fish is always a lean heart-healthy choice, and you will be amazed that this dish is diabetic-friendly! Jarred jalapeno may be used, adjusted to preference, or left out.  What a great fresh recipe to check out for the novice or busy cook – I cannot wait for you to try!

 Fish Tacos with Southwestern Cole Slaw from Holly Clegg’s trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence 

Spicy fish and fabulous cool cole slaw — easy and perfect pairing.

Makes 6 fish tacos

1 1/2 pounds tilapia filets (or fish of choice)
1/2 teaspoon chili powder
Salt and pepper to taste
6 flour tortillas (or corn tortillas)
Southwestern Cole slaw (recipe follows)

1. Preheat broiler. Season fish with chili powder and season to taste. Broil 4-6 minutes per 1/2–inch thickness or until fish flakes with fork. Fish may be grilled or pan sautéed also.
2. Fill each tortilla with fish and Southwestern Cole Slaw (see recipe).
3. Warm tortillas according to package directions or heat in microwave about 30 seconds covered with damp paper towel. Serve with cole slaw or condiments of choice

Nutritional info per serving:
Calories 209, Calories from Fat 19%, Fat 4g, Saturated Fat 2g, Cholesterol 57mg, Sodium 353mg, Carbohydrates 16g, Dietary Fiber 1g, Total Sugars 1g, Protein 26g, Dietary Exchanges: 1 starch, 3 lean meat

Southwestern Cole Slaw
Serve extra slaw with burgers.

Makes 12 (1/2 cup) servings

1 (10-ounce) bag angel hair or classic cole slaw (about 5 cups)
1 cup chopped green onions
2-3 tablespoons chopped jalapeños (found in jar)
1/2 cup chopped tomatoes
1 (11-ounce) can Mexican style corn, drained
3/4 cup nonfat plain Greek yogurt
1 tablespoon light mayonnaise
2 tablespoons seasoned rice vinegar
1 avocado, chopped and drizzled with lime juice

1. In large bowl, combine cole slaw, green onions, jalapeños, tomatoes, and corn.
2. In small bowl, mix yogurt, mayonnaise, and vinegar. Toss with slaw. Season to taste and fold in avocados.

Nutritional info per serving
Calories 76, Calories from Fat 35%, Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 173mg, Carbohydrates 10g, Dietary Fiber 3g, Total Sugars 4g, Protein 3g, Dietary Exchanges: 1/2 starch, 1/2 fat

Check our more of Holly’s easy healthy seafood recipes.

 

Back To School Rush Recipes – with 30 Minute Meals

Simple Southwestern Casserole

Simple Southwestern Casserole

Does there seem to be more things on your ‘To-Do’ list than hours in your day? With kids back in school and activities back in the swing of things, you need a meal on the table and you need it fast! My trim&TERRIFIC  Kitchen 101: Secrets to Cooking Confidence cookbook is the perfect solution to your daily dinner dilemma- a must-have resource, helping guide you through the kitchen with easy recipes as well as the basic tools and tips you need to cook healthier.

I couldn’t WAIT to share my family’s favorite – Simple Southwester Casserole! Kids and adults alike will enjoy digging in to this delicious meal and you will love how quick and easy they are to prepare – letting nothing stand in your way of a healthy home-cooked meal!

Simple Southwestern Casserole from Holly Clegg’s trim&TERRIFIC Kitchen 101: Secrets to Cooking Confidence

Zesty, meaty casserole with a biscuit surprise — you will be amazed at how extraordinarily tasty this simple combination is. This recipe has become so popular in my family.

Makes 9 (1-cup) servings

1 pound ground sirloin
1 onion, chopped
1 (10-ounce) can enchilada sauce
1 (8-ounce) can tomato sauce
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn
1 (8-10 count) can reduced-fat refrigerator biscuits
1 cup shredded reduced-fat Mexican blend cheese
1/3 cup chopped green onions

1. Preheat oven 350°F. Coat 13x9x2-inch baking dish with nonstick cooking spray.
2. In large nonstick skillet, cook meat and onion until meat is done; drain excess fat. Add enchilada sauce, tomato sauce, black beans and corn, stirring well. Cut biscuits into fourths and stir into meat mixture.
3. Transfer to prepared pan. Bake 25 minutes. Remove from oven, sprinkle with cheese and green onions. Return to oven and bake 5-7 minutes more or until cheese is melted.

Nutritional information per serving:
Calories 257 Calories from Fat 28% Fat 8g Saturated Fat 4g Cholesterol 36mg Sodium 815mg Carbohydrates 27g Dietary Fiber 4g Total Sugars 5g Protein 20g, Dietary Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat

Terrific Tip: Use kitchen scissors to make cutting biscuits easy.

Check out Holly’s Back to school busy night recipes.

First Easy Cookbook for New Apartment or New Cook-Try Eggplant Parmesan

Easy Eggplant Parmesan

Easy Eggplant Parmesan

I have to say, Holly Clegg’s new cookbook, Kitchen 101: Secrets to Cooking Confidence, is perfect for people like me, moving into my first apartment, or even dorm. If you are new to cooking, then this really is for you because all of the recipes are delicious but easy at the same time – and not to mention they all have pictures, which is SO helpful when cooking a dish! I opened right to the chapter Start Simple, and thought what better place to start, and the Easy Eggplant Parmesan looked so good – and believe me it was! Don’t believe how simple it is? Check it out yourself:

Easy Eggplant Parmesan from Kitchen 101: Secrets to Cooking Confidence

Don’t be intimidated by this classic Italian dish — as this version is super easy and super delicious!

Makes 6 servings

2 medium eggplants, peeled and cut in 1/2-inch slices (about 1 1/2 pounds)
2 onions, thinly sliced into rings
1 (26-ounce) jar marinara sauce
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 1/2 cups shredded part-skim mozzarella cheese

1. Preheat oven 350°F. Coat oblong 2-quart baking dish with nonstick cooking spray.

2. Arrange eggplant slices along bottom of dish. Top with onions.

3. In large bowl, mix marinara sauce, oregano and basil. Spread evenly over onion slices.

4. Bake 40-45 minutes or until eggplant is tender. Sprinkle with mozzarella cheese and return to oven 10 minutes more or until cheese is melted.

Nutritional info per serving:

Calories 221, Calories from Fat 37%, Fat 9g, Saturated Fat 4g, Cholesterol 15mg, Sodium 634mg, Carbohydrates 26g, Dietary Fiber 7g, Total Sugars 14g, Protein 10g, Dietary Exchanges: 1 starch, 2 vegetable, 1 lean meat, 1 fat

Terrific Tip: Use different flavored marinara sauces.

Check out more of Holly’s tips and deliciously easy healthy recipes

Watch LSU-TCU with this easy Football Dips- Did I say cheeseburger?

Cheesy Burger DipIt’s that time of year again, and boy am I ready! Football means game watching food in my house.  With LSU’s first game around the corner I’m ready to heat it up in the kitchen with football food!  I turn to KITCHEN 101 for my quickies and this dip will satisfy everyone at any age.  And, if you’re in college, this four ingredient dip will make you the winner!!

Cheesy Burger Dip from the Sports Spread in my newest cookbook, Kitchen 101: Secrets to Cooking Confidence, will be a regular football tailgate staple as it is mine! And the best part, it’s freezer friendly so make plenty and freeze to pop out at a moment’s notice… then you will have some all season long!

Cheesy Burger Dip from Holly Clegg’s trim&TERRIFIC Kitchen 101: Secrets to Cooking Confidence

Satisfying and simple four ingredient quick-fix dip. Serve with chips of choice.

Makes 20 (1/4-cup) servings

1 pound ground sirloin
1/2 pound sliced mushrooms
1 (16-ounce) jar salsa
1 (8-ounce) package shredded reduced-fat Mexican-blend cheese

1. In nonstick pot, cook meat and mushrooms over medium heat 5–7 minutes, until meat is done.  Drain any excess fat.
2. Add salsa and cheese, stirring over medium heat until cheese is melted.

Nutritional information per serving:
Calories 72, Calories from Fat 41%, Fat 3g, Saturated Fat 2g, Cholesterol 19mg, Sodium 176mg, Carbohydrates 2g, Dietary Fiber 0g, Total Sugars 1g, Protein 8g, Dietary Exchanges: 1 lean meat

Terrific Tip: Turn leftover dip into a delicious meal tossed with pasta or served over rice.
Try serving in a small slow cooker to keep it warm.

You will love all Holly’s easy football party recipes.

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.

First Kitchen Cookbook:- Take the Stress out of Cooking!!

Beef & Broccoli Stir-Fry

Beef & Broccoli Stir-Fry

So you just graduated, now what? Graduation and moving out the nest with your first apartment can be a very exciting yet overwhelming time. Don’t let the kitchen be a reason to stress. My newest book, trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence, is your answer to all things food, helping you stock your pantry, and cook your favorite meals healthy and easy!

This will be your go-to book for simple dishes that feed and please – no need for unhealthy dining out! Forget Chinese take-out when you can easily impress with yummy Beef and Broccoli Stir-Fry – and who needs the delivery guy when and fast and savory Chicken Fajita Pizza is just a few ingredients away – and happens to be good for you!

 

With everything you need to know about tackling the kitchen, from healthy delicious recipes to all you need to whip them up – this cookbook, KITCHEN 101: Secrets to Cooking Confidence is a must have for the proud graduate this season!

Beef and Broccoli Stir-Fry from Holly Clegg’s trim&TERRIFIC KITCHEN 101: Secrets To Cooking Confidence

No need for Chinese take-out when you can whip up this quick and tasty stir-fry. Serve with rice.

Makes 4 servings

2 tablespoons low-sodium soy sauce

1 tablespoon honey

1 1/2 teaspoons ground ginger

1 teaspoon minced garlic

2 tablespoons cornstarch, divided

2 tablespoons plus 1 cup fat-free chicken broth, divided

1 pound flank steak, trimmed of fat and cut into strips (sirloin or round steak may be used)

1 onion, coarsely chopped

4 cups broccoli florets

1 green or red bell pepper, seeded and cut into strips

1/2 cup chopped green onions

1 (8-ounce) can sliced water chestnuts, drained

1.  In glass dish or plastic bag, combine soy sauce, honey, ginger, garlic, 1 tablespoon cornstarch and 2 tablespoons chicken broth. Add sliced meat and marinate in refrigerator, covered, 1 hour, time permitting.

2.  In large shallow skillet coated with nonstick cooking spray, stir-fry meat few minutes until browned. Add onion, broccoli, and pepper cooking over medium-high heat 5-7 minutes or until tender.

3.  In small bowl mix together remaining 1 cup chicken broth and 1 tablespoon cornstarch. Add to skillet; bring to boil, stirring, until mixture slightly thickens and meat done.

4.  Stir in green onions and water chestnuts.

Nutritional info per serving:

Calories 272, Calories from Fat 23%, Fat 7g, Saturated Fat 3g, Cholesterol 48mg, Sodium 540mg, Carbohydrates 25g, Dietary Fiber 6g, Total Sugars 11g, Protein 28g, Dietary Exchanges:  3 vegetable, 1/2 other carbohydrate, 3 lean meat

Check out my easy  healthy recipes for the busy or beginner cook.

 

 

 

 

Fresh Ingredients – Angel Hair with Edamame

Angel Hair With Edamame

Angel Hair With Edamame

When my roommate came home with a bag full of field peas from her sisters house I knew I could find a recipe to use them in one of Holly Clegg’s cookbooks.

As I was flipping through Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle At Any Age in the chapter Table for Two I found a recipe that would be perfect, Angel Hair with Edamame. All I had to do was sub the peas in for the edamame. Holly Clegg’s recipes are so easy and user-friendly that it makes it easy to vary any recipe to what ingredients you have on hand.

 

Angel Hair With Edamame from Too Hot in the Kitchen: Secrets To Sizzle At Any Age

 

Make this simple yet special pasta for a jolt of crunch, flavor, and nutrition.

 

Makes 2 servings

 

4 ounces angel hair (whole wheat pasta)

1/2 teaspoon minced garlic

1/2 cup shelled edamame

1 tablespoon finely chopped parsley

1 tablespoon olive oil

Salt and pepper to taste

 

1. Cook pasta according to package directions. Drain and set aside. Cook edamame in microwave according to package directions, set aside.

2. In large nonstick skillet, heat olive oil, and sauté garlic and parsley one minute. Add pasta and edamame, toss, season to taste.

 

Nutritional information per serving:

Calories 322, Calories from fat 27%, Fat 9g, Saturated Fat 1g, Cholesterol 0mg, Sodium 8mg, Carbohydrate 46g, Dietary Fiber 3g, Sugars 3g, Protein 12g, Dietary Exchanges: 3 starch, 1/2 very lean meat, 1 fat

 

Spicy Advice: Shelled edamame is found in freezer section of grocery – high in fiber, protein, and nutrition.

 

 

For more fun recipes and tips please visit hollyclegg.com

Roommate Bonding – Coconut Protein Hair Treatment

Andrea Coconut Protein Hair Treatment

Andrea Coconut Protein Hair Treatment

Every women needs a copy of Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle At Any Age cookbook. It is designed for busy women (and busy men for that matter) and even has a coffee and food pairing guide.

My roommate and I are in love with the last chapter, Diva Dermatology.  It was hard to decide which mask we wanted to try first.  We decided to go with Coconut Protein Hair Treatment.  Our hair felt great after, but make sure you rinse it out well!

Coconut Protein Hair Treatment from Too Hot in the Kitchen: Secrets To Sizzle At Any Age

Protein from eggs and moisturizing qualities of other ingredients revive even the most damaged hair. The fatty acids in eggs make hair shiny and manageable. Use weekly for one month, then monthly.

 

2 eggs

2 tablespoons olive oil

3 tablespoons coconut milk

1 tablespoon vanilla extract

2 tablespoons honey

 

1. Mix all ingredients in bowl with fork until combined. Apply to wet hair prior to shampooing. Leave on 30 minutes. Rinse well with warm water. Shampoo as usual.

 

For more fun recipes and tips please visit hollyclegg.com

Sensational Stuffed Peppers and Diabetic Friendly!

Stuffed PeppersI’ve always wanted to make stuffed bell peppers but never have because I thought they would be difficult to make.  So when I saw Holly’s Stuffed Peppers recipe in her trim&TERRIFIC Diabetic Cooking cookbook I was ecstatic!

As with all of her recipes, they were easy to make and tasted delicious.  I loved the addition of artichokes.  They added a great flavor and my roommate (who doesn’t like artichokes) couldn’t tell they were in there.  Just be careful not to microwave the bell peppers for too long or they will start to shrivel up.  Check out my easy diabetic friendly recipes

 

Sensational Stuffed Peppers from trim&TERRIFIC Diabetic Cooking cookbook

These peppers get their punch from tasty beef, corn, rice, and artichokes. Buy peppers in assorted colors and make extras to freeze for a quick evening meal.

4 servings/serving size: 1 pepper

 

4 medium green (or assorted colors) bell peppers
1 cup chopped onion
1 teaspoon minced garlic
3/4 pound 95% lean ground sirloin
1 teaspoon dried basil leaves
1/2 cup very finely chopped canned artichokes (chop in food processor)
1 cup cooked whole grain brown rice or white rice
1/2 cup frozen corn, thawed
Salt and pepper to taste (optional)

1. Preheat oven to 350°F. Slice tops off green peppers and remove core and seeds. Remove stems from tops and chop tops.
2. Arrange pepper shells on microwave-safe plate, cover with plastic wrap, and microwave 8–10 minutes or until soft.
3. In large nonstick skillet coated with nonstick cooking spray, sauté onion, garlic, and chopped peppers over medium heat 5 minutes. Add meat and cook 8 minutes or until done, stirring occasionally. Drain off excess fat.
4. Stir in remaining ingredients. Spoon mixture into pepper shells and sprinkle with cheese. Bake 15–20 minutes or until peppers are hot.

Nutritional information per serving:
Calories 236, Calories from Fat 46, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 47 mg, Sodium 135 mg, Total Carbohydrate 28 g, Dietary Fiber 4 g, Sugars 6 g, Protein 22 g, Diabetic Exchanges: 1 Starch, 2 Vegetable, 2 Lean Meat