Cooking on WAFB – Fish Tacos, Corn Dip and Strawberry Cheesecake Parfaits

Strawberry Cheesecake Parfait

Strawberry Cheesecake Parfait

This week I headed over to our friends at WAFB Channel 9 Noon Show and enjoyed making these Fish Tacos with Southwestern Cole Slaw, from my trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence cookbook. The cool crunchy cole slaw is so yummy on these tacos or really is great as a side salad to anything you are barbecuing this summer. A Lenten favorite this time of year, I used tilapia but you can use any fish you have around, and cooking it couldn’t be easier! Just one ingredient, chili powder (and I seasoned it up with a little Slap Ya Mama’s Cajun seasoning), broil for a few minutes and that’s it! I have had people rave to me about this Corn Dip so I wanted to show how easy it is to whip up – will be your go-to entertaining appetizer. And last minute I made this Easter version of the Double Chocolate Candy Pizza using pastel M&M’s – pretty and fun to eat, and definitely not just for the kiddos!

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And for the ultimate reason to use our in-season, fresh Louisiana strawberries, this Strawberry Cheesecake Parfait recipe is out of this world! Serve in single serving cups for a beautiful display!

 

Strawberry Cheesecake Parfaits from Holly Clegg’s trim&TERRIFIC KITCHEN 101: Secrets to Culinary Confidence

A fabulous no-cook dessert! This berry and cheesecake combination creates an explosion of flavor for cheesecake fans.

 

Makes 8 parfaits

 

1 pound strawberries, stemmed and sliced

1 tablespoons sugar

1 (8-ounce) reduced-fat cream cheese

1/2 cup plain or vanilla nonfat Greek yogurt

1/2 cup confectioners’ sugar

1 teaspoon almond extract

1 1/2 cups frozen nonfat whipped topping, thawed, divided

2/3 cup graham cracker crumbs

Mint, garnish, optional

 

1. In bowl, sprinkle strawberries with sugar, toss and set aside

2. In mixing bowl, beat cream cheese, yogurt, confectioners sugar and almond extract until smooth. Fold in 1/2 cup whipped topping.

3. To assemble parfaits, in small dish or glass, layer graham cracker crumbs, cream cheese filling, and strawberries. Repeat layers if small enough dish and end with dollop of whipped topping. Garnish with mint, if desired.

 

Nutritional Information per serving:

Calories 188 Calories from Fat 34% Fat 7g Saturated Fat 4g Cholesterol 20mg Sodium 170mg Carbohydrates 25g Dietary Fiber 1g Total Sugars 17g Protein 6g, Dietary Exchanges: 1 1/2 other carbohydrate, 1 lean meat, 1 fat

 

Terrific Tips: Any berries or a combination may be used. Any time a recipe calls for yogurt or Greek yogurt, either is fine. I like Greek yogurt as it is a richer, creamier and thicker yogurt, especially in this dessert-but make sure to get vanilla flavor.

Find more seasonal fresh recipes.

 

Fun and Easy Breakfast Bunny Biscuits

Bunny Biscuits

Bunny Biscuits

photo 4 (2)

Want an easy and fun morning breakfast? Whether you have kids or not – what is better on Easter morning than Bunny Biscuits. Get the kids involved and let them help you form the bunny’s ears and whiskers.

 

Check out my trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence cookbook for more fun, easy recipes.

Bunny Biscuits  

These biscuits are lots of fun to make and eat. Great for Easter – they turn breakfast into an exciting meal.

Makes 5 biscuits

1 (10-biscuit) can refrigerated biscuits
10 raisins
5 maraschino cherry halves
20 slivered almonds

1. Preheat oven to 450ºF. Place five biscuits on  15 x 10 x 1-inch nonstick baking sheet.
2. To assemble bunny biscuits: Cut remaining 5 biscuits in half, pull a little to form ears. Press 2 biscuit halves (ears) under top of each whole biscuit to form bunny head.
3. In each whole biscuit, press in two raisins for eyes, cherry half for nose, two slivered almonds on each side of cherry half for whiskers. Bake 10 minutes, or until biscuits are done. Serve immediately.

Terrific Tidbit:  Try using whole wheat biscuits.

Nutritional information per serving:
Calories 116, Protein (g) 3, Carbohydrate (g) 21, Fat (g) 2, Calories from Fat (%) 16, Saturated Fat (g) 0, Dietary Fiber (g) 1, Cholesterol (mg) 0, Sodium (mg) 360, Diabetic Exchanges: 1.5 carbohydrate

Check out my other easy, healthy recipes -and fun too.

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.

 

Spinach Artichoke Dip – Delicious GREENS

Spinach Artichoke Dip  EEDo you have a St. Patrick’s Day parade where you live? Here in Baton Rouge it is a great neighborhood parade that turns into a pretty big deal. And if you live on or near the route you better have a few snacks as you are sure to have some parade revelers as guests. Solve your party food, appetizer, and finger food needs! My quick, popular version of Spinach Artichoke Dip includes creamy Brie and Parmesan. Really hard to beat, try it if you doubt me. Serve with pita chips or vegetables, like red pepper squares, cucumber rounds and carrots.

If you’re in true entertaining mode serve in easy, yet impressive bread bowl. To create cut a thin slice off the top of a round bread and scoop out the soft inside, leaving a shell. Fill with spinach dip. Wrap tightly in foil and bake until hot, about 20-25 minutes. No clean up!!

 

Spinach Artichoke Dip from Holly Clegg’s Trim & Terrific Gulf Coast Favorites

Makes 20 (1/4-cup) servings

1 onion, chopped
1/3 cup  all-purpose flour
2 cups skim milk
1 teaspoon minced garlic
2 (10-ounce) boxes frozen  chopped spinach, thawed and drained
4 ounces Brie cheese, rind removed and cubed
1/3 cup grated  Parmesan cheese
1 (14-ounce) can artichoke hearts, drained and quartered
Dash cayenne
Salt and pepper to taste

1. In a nonstick pot coated with nonstick cooking spray, sauté onion until tender. Stir in flour. Gradually add milk, stirring constantly, heating until bubbly and thickened.

2. Add garlic, spinach, Brie, and Parmesan cheese, stirring until cheese is melted. Stir in artichokes, cayenne and season to taste.

Nutritional information per serving:
Calories 54 Calories from fat 34% Fat 2g Saturated Fat 1g Cholesterol 7mg Sodium 125mg Carbohydrate 5g Dietary Fiber 1g Sugars 2g Protein 4g Dietary Exchanges: 1/2 other carbohydrate, 1/2 lean meat

For more Louisiana southern recipes visit my website www.hollyclegg.com.

Double Chocolate Candy Pizza – Not Just for the Kids!

Chocoalte PizzaaDouble Chocolate Candy Pizza from my Gulf Coast Favorites cookbook has made me the most popular mom throughout all three of my kids’ years in school. Still requested, now my daughters make it themselves. Watch for the adults to be the first to grab a piece.  Cut into small squares to please a crowd. I have used both seasonal and regular M&M’s to show you in this pizza.  I love to use seasonal candies to celebrate the season and add sweet flair to the holiday.

Double Chocolate Candy Pizza from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites Cookbook

1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup cocoa
1/2 teaspoon baking soda
1 cup candy-coated milk chocolate candies, divided
1/4 cup flaked coconut
1 1/2 cups miniature marshmallows
1/2 cup chopped pecans, optional

1. Preheat oven 350ºF. Coat 12 – 14-inch pizza pan with nonstick cooking spray.

2. In large mixing bowl, beat together butter and sugar until fluffy. Add egg and vanilla, blending well. In small bowl, combine flour, cocoa, and baking soda. Gradually add to sugar mixture, blending until well mixed.

3. Spread dough on prepared pan, spreading dough to within 1 inch of  edge of  pan. Sprinkle dough with candies, coconut, marshmallows, and pecans. Bake 18 – 20 minutes, or until edges are set. Don’t overbake. Cool, and cut into slices.

Terrific Tip: Use seasonal candies to keep in the holiday spirit on Halloween, Christmas, Valentine’s Day, and Easter.

Nutritional information per serving:

Calories 235, Protein (g) 3, Carbohydrate (g) 36, Fat (g) 9, Calories from Fat (%) 35, Saturated Fat (g) 3, Dietary Fiber (g) 1, Cholesterol (mg) 15, Sodium (mg) 123, Diabetic Exchanges: 2.5 other carbohydrate, 2 fat

 

Heart Disease and Sweet Potato Fries-February National Heart Month

Sweet Potato Fries

Sweet Potato Fries

More people die from HEART DISEASE than any other disease or cancer – with someone dying from a heart attack every 34 seconds! You know I think ‘DIET’ is a four letter word, that is why heart-healthy food choices must be a lifestyle choice. Through ingredient substitutions in my trim and terrific recipes, I have found the perfect blend of making good-for-you food taste delicious too. What better way to keep your heart healthy and eat pizza, enchiladas, and fries – all your favorites!

Sweet Potato Fries from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites cookbook

A fantastic, healthier alternative to greasy fries, and they’re just as good!  The kids will absolutely fall in love with this healthy French fry alternative.

Makes 4-6 servings

 

4 sweet potatoes (yams), peeled
2 Tablespoons olive oil
Salt and pepper to taste
Chopped parsley (optional)

1. Preheat oven 400°F. Coat baking sheet with nonstick cooking spray or line with foil.
2. Cut sweet potatoes into 1/2-inch thick lengthwise strips, toss with oil. Arrange in single layer on baking sheet, bake 15–20 minutes.
3. Turn potatoes over, bake 15–20 minutes or until golden brown all over. Season to taste, sprinkle with parsley.

Nutritional information per serving:
Calories 142, Calories from fat (%) 29, Fat (g) 5, Saturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 71, Carbohydrate (g) 23, Dietary Fiber (g) 4, Sugars (g) 7, Protein (g) 2, Diabetic Exchanges: 1 1/2 starch, 1 fat

TERRIFIC TIDBIT: For a sweeter version, omit parsley, sprinkle with cinnamon and nutmeg before baking.

Visit my website for more  delicious heart healthy recipes.

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 

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

Queso

Queso

OK, I heard about the Velveeta shortage 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

#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.

Top Kitchen Tips and Easy Beef Brisket (Sliders)

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 off as 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. Don’t have buttermilk…use 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.
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.