Summer Sensation Recipes with Dole Pineapple Juice

Chicken Salad with Pineapple Vinaigrette

Chicken Salad with Pineapple Vinaigrette

I have always loved Dole products and was delighted to work with Dole to highlight their delicious pineapple juice in these Trim and Terrific recipes.

From Pina Coladas to Mai Tai’s, even Bahama Mamas – tropical summer cocktails usually come to mind when you think of pineapple juice. Of course, you can always drink a glass of pineapple juice, as this “king of fruit” is full of B vitamins, manganese, copper, potassium, beta-carotene, folic acid and immune boosting vitamin C.  However, there is so much more to the fruity juice than a drink! From savory to sweet, pineapple juice is the perfect zesty ingredient found in many of your favorite recipes.  If you are looking for a tangy, sweet marinade for chicken, beef or pork, try a simple combination of pineapple juice, brown sugar and soy sauce.  Pineapple juice adds a subtle tropical zing to vinaigrette, while this flavorful juice shines bright as the star ingredient in a mouth-watering pineapple cake.  Here are five trim and terrific recipes featuring pineapple juice that will quickly become your summer sensation.

Chicken Salad with Pineapple Vinaigrette from Holly Clegg’s trim&TERRIFIC Eating Well to Fight Arthritis cookbook
Fast and fabulous, this top notch chicken salad features pineapple, healthy leafy kale, and toasty pecans tossed with a subtle, sweet tropical pineapple vinaigrette.

Makes 8 (1-cup) servings

3 cups cooked, diced skinless chicken breasts (rotisserie)
1 cup red grapes, cut in half
1 (15-ounce) can Dole pineapple chunks, drained or 2 cups fresh pineapple chunks
1 bunch green onions, chopped
1/3 cup pecan halves, toasted
1/2 cup chopped celery
2 cups chopped kale
Pineapple Vinaigrette (recipe follows)

1. In large bowl, combine all ingredients and toss with Pineapple Vinaigrette (see recipe).

Pineapple Vinaigrette
This Pineapple vinaigrette perfectly complements the fruity chicken salad.

Makes 3/4 cup

2 teaspoons Dijon mustard
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup Dole pineapple juice
1 tablespoon honey

1. In bowl, whisk together all ingredients.

Nutrition Nugget: Cabbage is an excellent source of vitamin K which is essential in bone health, helping keep calcium in the bones.

Nutritional information per serving:
Calories 199 kcal, Calories from Fat 39%, Fat 9 g, Saturated Fat 1 g, Cholesterol 47 mg, Sodium 222 mg, Carbohydrates 14 g, Dietary Fiber 2 g, Total Sugars 11 g, Protein 17 g, Dietary Exchanges: 1 fruit, 2 1/2 lean meat

Chilled Pineapple Soup
Five ingredients magically turn into this absolutely fabulous cold soup. This refreshing soup doubles as a smoothie; just use less pineapple juice. Wonderful on a hot day as a snack or serve with a sandwich or salad.

Makes 6 (1-cup) servings

1 (15-ounce) Dole pineapple chunks, drained
1 (15-ounce) cans sliced peaches, drained
2 cups pineapple Greek nonfat or low fat yogurt
2 cups Dole pineapple juice
1 tablespoon almond extract

1. In blender or food processor blend pineapple chunks and peaches until smooth. Add remaining ingredients, mixing until creamy and smooth. Refrigerate until serving.

Nutritional information per serving:
Calories 181 kcal, Fat 1 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 42 mg, Carbohydrates 34 g, Dietary Fiber 1 g, Total Sugars 30 g, Protein 6 g, Dietary Exchanges: 1 ½ fruit, 1 low fat milk

Tropical Couscous Salad
Prepare fast cooking couscous with pineapple juice for a wonderful fruity foundation for this amazing couscous salad featuring edamame, pineapple, spinach and mint.

Makes 5 (1-cup) servings

1 2/3 cups Dole pineapple juice, divided
1 1/3 cups couscous or pearl couscous
1/3 cup chopped red onion
1/2 cup edamame
1/2 cup fresh Dole pineapple chunks
1 cup coarsely chopped baby spinach
2 tablespoons chopped fresh mint leaves
1 tablespoon olive oil
Salt to taste

1. In medium pot, bring 1 1/3 cups pineapple juice to a boil. Stir in couscous, cover, let stand 5–7 minutes. Transfer to large bowl, fluff with fork. Add red onion, edamame, pineapple, spinach, and mint, mixing well.
2. In small bowl, whisk together remaining 1/3 cup pineapple juice and olive oil. Pour over couscous, toss together. Serve at room temperature or chilled.

Nutritional information per serving:
Calories 277 kcal, Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 16 mg, Carbohydrates 51 g, Dietary Fiber 4 g, Total Sugars 11 g, Protein 8 g, Dietary Exchanges: 2 ½ starch, 1 fruit

Cool Pineapple Coleslaw

Cool Pineapple Coleslaw

 

 

 

 

 

 

 

 

 

Cool Pineapple Coleslaw from Holly Clegg’s trimandTERRIFIC KITCHEN 101: Secrets to Cooking Confidence

An invigorating and refreshing coleslaw with cool flavors of pineapple and cucumber making a memorable cole slaw.

Makes 10 (1/2-cup) servings

4 cups shredded cabbage (bag coleslaw)
1 bunch green onions, chopped
1/2 cup chopped red onion
1 cucumber, peeled and chopped
1 1/2 cups fresh pineapple chunks
1/2 cup Dole pineapple juice
2 tablespoons cider or seasoned rice vinegar
2 tablespoons olive oil

1. In large bowl, combine cole slaw, green onions, red onion, and cucumber. In small bowl, whisk together pineapple juice, vinegar and oil; pour over slaw and mix. Season to taste

Nutritional information per serving:
Calories 71 kcal, Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrates 11 g, Dietary Fiber 2 g, Total Sugars 8 g, Protein 0 g, Dietary Exchanges: ½ fruit, 1 vegetable, ½ fat

Pineapple Bundt Cake
A cake mix, pineapple juice and a few ingredients create this moist, melt-in your mouth cake.

Makes 16 servings

1 (18.25-ounce) box yellow cake mix
1 1/4 cup Dole pineapple juice
1/3 cup canola oil
1 (6-ounce) container nonfat or light pineapple Greek yogurt
1 (8-ounce) can Dole crushed pineapple, drained
2 eggs

1. Preheat oven 350°F. Coat Bundt pan with nonstick cooking spray.
2. In mixing bowl, beat together all ingredients; mixing until well blended.
3. Pour batter into prepared pan. Bake 35-40 minutes or until center of cake bounces back when touched. Let sit 5 minutes and invert to serving plate.

Nutritional information per serving:
Calories 197 kcal, Fat 6 g, Saturated Fat 1 g, Cholesterol 24 mg, Sodium 250 mg, Carbohydrates 32 g, Dietary Fiber 0 g, Total Sugars 19 g, Protein 3 g, Dietary Exchanges: 2 other carbohydrates, 1 fat

Pineapple Parfait

Pineapple Parfait

 

 

 

 

 

 

 

 

 

 

Pineapple Parfait

Make this effortless and elegant dessert in a large glass dish or individual servings. With layers of pineapple custard, rich pineapple cream cheese filling and angel food cake, you have an indulgent, yet light dessert.

Makes 10 servings

1/4 cup cornstarch
3/4 cup sugar
2 cups Dole pineapple juice
4 ounces reduced-fat cream cheese
1 (8-ounce) Dole can crushed pineapple, drained
1 (8-ounce) container fat-free frozen whipped topping, thawed, divided
1 commerically bought angel food cake, cut into squares

1. In medium pot, mix cornstarch and sugar. Gradually add pineapple juice, stirring to mix. Bring to a boil over medium heat, stirring constantly, cooking until thickened, 5-7 minutes. Transfer custard to a large bowl, cover, and refrigerate until chilled.
2. Divide custard in half; using a fork or whisk, blend half the custard with cream cheese. Stir in crushed pineapple. Fold half container of whipped topping into pineapple custard mixture; set aside.
3. In large glass bowl, place layer of angel food cake. Next, spread with half the plain pineapple custard, and then pineapple cream cheese filling. Repeat layers starting with angel food cake. Top with remaining whipped topping.

Nutritional information per serving:
Calories 286 kcal, Fat 2 g, Saturated Fat 2 g, Cholesterol 8 mg, Sodium 177 mg, Carbohydrates 59 g, Dietary Fiber 1 g, Total Sugars 42 g, Protein 4 g, Dietary Exchanges: 4 other carbohydrate

Visit my website for more summer yummy recipes and visit Dole for more pineapple juice information.

 

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.

Top Tips to the Pick Right Watermelon

Watermelon and Feta Salsa

Watermelon and Feta Salsa

Summer and fresh juicy watermelon go hand and hand. Watermelon is usually available from early May to September but they are at their peak from mid-to late June. I love to use watermelon in many of my recipes as it adds a sweet touch, and though water accounts for over 90% of it’s weight, it is rich in potassium, Vitamins A & C. From my trimandTERRIFIC Too Hot in the Kitchen cookbook, Watermelon and Feta Salsa is a sweet and salty dip  you will want to dig into!

The key is picking the right melon so here’s my tips:

Tips to picking the right Melon:

-       Your watermelon should feel heavy for its size; compare to similar melon.

-       Rind shouldn’t have any soft spots, gashes and should be dull and barely yield to pressure.

-       A good melon has a symmetrical shape; no matter if round or oval

-       Look on the bottom of the melon and you’ll find a discolored spot where the melon rested on the ground when it was growing. If this spot is light green, the melon is not yet ripe. If the spot is a yellowish-white color, the melon is probably ripe.

-       You can also test for ripeness by scratching the surface of a watermelon with your fingernail. A greenish-white color beneath the outermost layer of the rind indicates a ripe watermelon.

-       If you are watermelon thumper-a ripe melon will sound as if the fruit is hollow. You don’t want to hear a thud or a tone that is high in pitch.

Watermelon and Feta Salsa from Holly Clegg’s trimandTERRIFIC Too Hot in The Kitchen

An unusual combination, yet, one of my summer favorites with sweet watermelon, fresh mint, salty olives, and feta bursting with sweet and salty in each mouthful.

Makes 16 (1/4) cup servings

 

4 cups chopped watermelon

1/2 cup chopped red onion

1/3 cup crumbled reduced-fat feta cheese

2 tablespoons chopped Kalamata olives

2 tablespoons seasoned rice vinegar

2 teaspoons olive oil

1/4 cup chopped fresh mint

 

1. In small bowl mix together all ingredients. Serve.

Nutritional information per serving:

Calories 29 Calories from fat 36% Fat 1g Saturated Fat 0g Cholesterol 1mg Sodium 98mg Carbohydrate 4g Dietary Fiber 0g Sugars 3g Protein 1g Dietary Exchanges: 1/2 fruit

Spicy Advice: Try the red pepper seasoned rice vinegar for a little extra zing. Raid a salad bar for fresh Kalamata olives-it makes a difference.

Check out my easy, healthy summer recipes.

Now That’s One Giant Burger!

Burger Cake

Burger Cake

July is prime time for gathering around the barbecue, and everyone has their favorite hamburger recipe and toppings. But you can’t forget dessert and this Burger Cake is a show-stopper! It will be the talk of the party – a conversation piece for the adults and the kids. If you have a party coming up definitely try the Burger Cake and be prepared for all of the praise you’ll get! For more fun, yummy recipes check out my trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence cookbook.

Burger Cake

This cake will be the “talk of the party.”  The yellow cake layer represents the bun, the brownie layer serves as the burger, and the yellow whipped topping makes a great mustard.  Kiwi becomes the lettuce and pickles, while strawberries stand in for tomatoes. You’ll be using easy cake mixes, so don’t let the length of this recipe intimidate you.  Keep recipes simple with KITCHEN 101!!!!

BURGER CAKE

Makes 20 servings

Yellow Cake Layer

1 (18.25-ounce) package  yellow cake mix
3 egg whites
1 egg
2 tablespoons canola oil
1 1/3 cups water
1 cup confectioners’ sugar
2-3 tablespoonsskim milk
1 (9-inch) round Brownie Layer (recipe follows)
1 envelope whipped topping mix
1/2 cup cold milk
1 teaspoon yellow food coloring
1 1/2 cups sliced strawberries
4 kiwis, peeled and thinly sliced
1/4 teaspoon poppy seeds

1. Prepare Yellow Cake Layer:  Preheat oven 350°F.  Coat two 9-inch round cake pans with nonstick cooking spray.
2. In large mixing bowl, beat together cake mix, egg whites, egg, oil and water until well mixed.  Pour batter into prepared pans.  (You’ll need only one yellow layer for this recipe-save remaining batter for another use like cup cakes).
3. Bake 25-30 minutes or until the top springs back when touched.  Cool layers in pan on wire rack 10 minutes, then turn onto wire racks to cool.
4. To assemble, when cake has cooled, split layer in half into two 9-inch rounds with long, serrated knife.  Place bottom half on serving plate.
5. In small bowl, mix together confectioners’ sugar and enough milk to form spreading consistency.  Spread half of mixture on top of yellow cake layer. Top with cooled Brownie Layer (see recipe).
6. In mixing bowl, beat together whipped topping mix, cold milk, yellow food coloring until topping is very thick, forms peak. Spread remaining half of confectioners’ sugar mixture on top of brownie layer to help the next layer of fruit stay in place.
7. Cover with sliced strawberries and kiwis. Top with whipped topping mixture, making sure that fruit is showing on all sides. Carefully place remaining half of yellow cake layer on top of fruit and whipped topping.  Sprinkle with poppy seeds and refrigerate until ready to serve.

Brownie Layer

1 (18.25-ounce) package  brownie mix
1/3 cup canola oil
1/4 cup water
2 eggs

1. Brownie Layer:  Preheat oven  350°F.  Coat 9-inch round cake pan with nonstick cooking spray.
2. In large mixing bowl, beat together brownie mix, oil, water, and eggs until well mixed.  Pour batter into prepared pan, bake 25-30 minutes or until top springs back when touched.  Cool in pan 10 minutes, then turn out onto wire rack to cool completely before using.

Nutritional information per serving:
Calories 331, Protein (g) 4, Carbohydrate (g) 53, Fat (g) 12, Calories from fat (%) 32, Saturated Fat (g) 3, Dietary Fiber (g) 1, Cholesterol (mg) 37, Sodium (mg) 361, Diabetic Exchanges: 3 other carbohydrate, 2.fat

Visit Holly’s website for more festive delicious recipes.

Easy Beef Brisket (Sliders) + Top Kitchen Tips

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 of.  Did you know 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. For buttermilk—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.

Terrific 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.

Calories 302 kcal
Calories from Fat 35%
Fat 12 g
Saturated Fat 4 g
Cholesterol 105 mg
Sodium 357 mg
Carbohydrates 14 g
Dietary Fiber 0 g
Total Sugars 13 g
Protein 34 g
Dietary Exchanges: 1 other carbohydrate, 4 lean meat

Check out Holly’s easy healthy recipes

 

 

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

Queso

Queso

OK, I heard about the Velveeta shortage awhile ago 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

Berry Good Pizza: July 4th Dessert

Berry Good Oatmeal Cookie Cake

Berry Good Oatmeal Cookie Cake

Looking for a great summer dessert taking advantage of the my favorite, berries?   Be the queen of the kitchen with this delectable Berry Good Oatmeal Cookie Cake from my easy book, Too Hot in the Kitchen. Think of this as a giant oatmeal cookie topped with the almond fruity cream cheese filling decorated with a luscious red and blue berry combination.  Oatmeal crust, with sweet cream cheese filling, berries and the apricot glaze make this dessert not only picture perfect, but absolutely out of this world. And for the perfect savory dish, Asian Sliders with Pineapple Salsa are a must. I made this last week while filming TV and forgot how good they are! Make miniature and place on small rolls for a pick-up or can make large enough for a regular size bun – either way, paired with the Pineapple Salsa,-they are mouth-watering! Can make burgers earlier in the day, refrigerate, and cook when ready to serve. Great served at room temperature.   Check out more of my easy healthy summer recipes

Berry Good Oatmeal Cookie Cake from Too Hot in the kitchen cookbook
A best ever luscious cookie cake picture perfect and perfect tasting.

Makes 12-16 servings

1/2 cup light brown sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup old-fashioned oatmeal
1/2 cup butter, melted
1 teaspoon vanilla extract
1 egg
6 ounces reduced-fat cream cheese
2 tablespoons confectioners sugar
1/2 teaspoon almond extract
1/2 cup apricot preserves, divided
2 cups raspberries
2 cups sliced strawberries
1 cup blueberries 1 tablespoon orange juice

1. Preheat oven 350°F. Coat 12-14-inch pizza pan with nonstick cooking spray.
2. In large bowl, combine brown sugar, flour, baking soda, and oatmeal. Add melted butter, vanilla, and egg, mixing well.
3. Press onto prepared pan, keeping dough 1-inch from edge of pan. Bake 10-12 minutes or until edges are set. Don’t over bake. Cool.
4. In mixing bowl, beat together cream cheese, confectioners sugar, almond extract, and 1/4 cup apricot preserves until creamy. Spread on cooled crust and arrange fruit in design on pizza.
5. In microwave-safe dish, heat remaining 1/4 cup apricot preserves and orange juice, just until melted. Spoon glaze over fruit. Refrigerate until serving.

Nutritional information per serving:
Calories 220 Calories from fat 36% Fat 9g Saturated Fat 5g Cholesterol 36mg Sodium 172mg Carbohydrate 32g Dietary Fiber 2g Sugars 17g Protein 4g Dietary Exchanges: 2 other carbohydrate, 2 fat

Check out my easy, healthy summer recipes

Healthy Summer Snack: Kid’s Help with Summer Pick-Up

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 

Father’s Day Grill Out – Pork Tenderloin Perfect for Barbecue

Perfect Pork Tenderloin

Perfect Pork Tenderloin

Dad’s usually have their own grilling technique but you will want to keep this marinade recipe handy as it is only 3 ingredients for full subtly sweet flavor! Save money and sodium with this easy, pantry friendly mixture. And get the kids in on the act by letting them help pour the ingredients into a plastic zip lock bag to marinate the meat.

3 Ingredient Marinade from Too Hot in the Kitchen cookbook

Makes 6-8 servings

2 (1-pound) pork tenderloins, trimmed of excess fat or flank steak
1/4 cup reduced sodium soy sauce
1/4 cup roasted garlic seasoned rice vinegar
2 Tablespoons honey

1. Preheat oven 350°F.
2. In bowl, combine all ingredients except meats. Place meat in dish or large resealable plastic bag, pour marinade over meat. If time permits, refrigerate overnight, turning meat several times.
3. Bake 40-45 minutes or until meat thermometer inserted into the thickest portion of the tenderloin registers 160°F. Slice meat, serve.

Nutritional information per serving:

Calories 166
Protein (g) 24
Carbohydrate (g) 8
Fat (g) 4
Calories from Fat (%) 22
Saturated Fat (g) 1
Dietary Fiber (g) 0
Sugar (g) 7
Cholesterol (mg) 74
Sodium (mg) 443
Diabetic Exchanges: 3 lean meat, 1 other carbohydrate

Quick Tip: Tenderloins come two to a package. If one will be enough for you to serve, halve recipe.

For more healthy recipes visit www.hollyclegg.com

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