Easy Diabetic Peanut Butter Cookies-My Favorite Recipe

diabetic peanut butter cookies

Diabetic Peanut Butter Cookies?

Could there be such a cookie?  Honestly, this is my favorite Peanut Butter Cookie from KITCHEN 101.  Every time I give out the recipe it becomes someone’s else’s favorite   peanut butter cookie.  I am doing some menu planning and a few weeks ago I included this recipe.  When I asked how everything was going, she said she makes this Peanut Butter Cookie weekly.  See, I told you everyone loves this cookie.

Weight Watcher Points

This recipe has 2 Weight Watcher PointsPlus  I also have a Weight Watcher Pinterest Board as well as a Diabetic board filled with some fantastic recipes!

Change up your cookie with dark chocolate chips!

I admit that sometimes my chocolate sweet tooth gets the best of me and I toss in some dark chocolate chips.  Dark chocolate is better for you and I love the contrast with the sweet cookie.  Now, this will make the cookie not diabetic friendly!

Also, some kids don’t like the crunch, so you can leave out the peanuts and even use creamy peanut butter.  At one time, I used the reduced fat peanut butter but my dietitian explained in this case, there is added sodium and sugar and you are better off with the regular version.

My diabetic friendly Peanut Butter Cookies freeze!!!

.OK, another admission that many of you probably already know.  I eat cookies from my freezer every night.  I limit myself to two cookies, most of the time. So, when I am making a batch of these peanut butter cookies, I usually double or triple the recipe to fill up my freezer.

Look for the “D” for diabetic-friendly recipes

You know there is no magical diabetes diet but it is just the healthiest way to eat!  To prove this theory, I have included a “D” in my easiest of all my cookbooks, KITCHEN 101,  to indicate the diabetic-friendly recipes throughout the book. As you flip through the pages, you will see tons of diabetic-friendly recipes.  Remember, all my recipes have the nutritional information. So, if you are looking for a healthier version of any recipe, hang with me as that is my expertise to create easy, every day better-for-you favorites.

 Peanut Butter Cookies  from KITCHEN 101 cookbook

Yes, these simple ingredients whip up instantly into a peanut butter cookie that melts in your mouth! Yes, diabetic-friendly peanut butter cookies!   2 Weight Watcher Points Plus

Makes 30 cookies

! cup crunchy peanut butter

1/2 cup light brown sugar

1 egg

1/2 teaspoon baking soda

1/4 cup chopped peanut

1.  Preheat oven 350°F.  Coat baking sheet with nonstick cooking spray.

2.  In large bowl, combine the peanut butter, sugar, egg, and baking soda until well combined. Stir in peanuts.

3.  Place dough by teaspoonfuls on nonstick baking sheet and press down with a fork to form ridges. Bake for 12–14 minutes or until lightly browned.

Nutritional information per serving: Calories 76, Calories from fat (%) 45, Fat (g) 5, Saturated Fat (g) 1, Cholesterol (mg) 7, Sodium (mg) 57, Carbohydrate (g) 6, Dietary Fiber (g) 1, Sugars (g) 4, Protein (g) 2, Diabetic Exchanges: 1/2 carbohydrate, 1 fat

Terrific Tidbit: Use a lightly floured fork to keep it from sticking to the cookie batter when you make the ridges in the cookies.

Check out more of my easy diabetic recipes  Just look for the “D” beside the recipe and you’ll know this delicious recipe is diabetic-friendly.

Summer Barbecue Menu: Top 6 Healthy BBQ Tips with Diabetic-friendly recipes

Ooey Gooey Squares

Ooey Gooey Squares

My summer barbecue menu:

No need to tell your guests to save up on calories so they can enjoy the festive food.  These recipes are diabetic friendly from my easiest cookbook, KITCHEN 101 that has a “D” to indicate diabetic-friendly recipes throughout the book.  Some do it the old fashioned way with charcoal while others prefer the less messy way with gas. Everyone has their own interpretation of their style barbecue but the meal isn’t complete without my incredible Southwestern Sweet Potato Salad. (diabetic-friendly)

summer barbecue menu

Holly Clegg’s Trim and Terrific Southwestern Sweet Potato Salad

Top 6 Healthy BBQ Tips:

  • Select leaner cuts of meat ending in “loin” or “round”
  • Sub nutritious sweet potatoes for potatoes to create a healthier potato salad
  • Add 1/2 cup salsa to burger patties, equal to 1 cup of vegetables
  • Try Greek yogurt instead of mayonnaise in dips
  • Create your own marinade to control sodium instead of buying pre-marinated meats
  • Make sure to rinse and drain canned beans to reduce sodium

Summer Barbecue Menu Must Include Burgers

Burgers don’t have to be meat, be adventurous and try a healthier alternative between those buns! Simple ground sirloin mixed with soy-sauce, Hoisin sauce and ginger give the burger an Asian twist creating my very favorite, scrumptious Asian Burger from my easy book actually featuring burgers, KITCHEN 101 with only 5 Weight Watcher Points Plus.     summer barbecue menu

Snappy Salmon Burgers (diabetic-friendly) also from KITCHEN 101 uses fresh salmon, packed with those heart healthy omega 3’s  that transforms into unbeatable salmon burger.  Don’t worry about extra sauces when the salmon burger pairs up with the quick to prepare spicy Chili Sauce.  And, fresh fish gives the appearance of a crab burger but without the price and all the flavor.  Nutritious and delicious, these mouth-watering burgers will quickly satisfy all ages.

Snappy Salmon Burgers

Fresh salmon makes all the difference with these sensationally delicious burgers full of snap and pop! Serve with sliced red onions and your favorite condiments.

Makes 8 burgerssummer barbecue menu

2 pounds fresh salmon fillets, skinned
1/2 cup chopped green onions
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1/2 teaspoon dried dill weed
Salt and pepper to taste
1 egg
1 egg white
2 cups crisp rice cereal

1. With knife or food processor, chop salmon into small pieces.
2. In large bowl, mix together salmon, green onions, garlic, lemon juice, dill and season to taste.
3. In another bowl, whisk together egg and egg white and add to salmon mixture.
4. Using your hands, gently mix salmon mixture with cereal (mixture will be loose). Form mixture into burgers.
5. Heat large nonstick skillet coated with nonstick cooking spray over medium heat. Cook about 3-4 minutes on each side or until salmon flakes with fork.

Nutritional info per serving: Calories 188, Calories from Fat 29%, Fat 6g, Saturated Fat 1g, Cholesterol 76mg, Sodium 142mg, Carbohydrates 7g, Dietary Fiber 0g, Total Sugars 1g, Protein 25g, Dietary Exchanges:  1/2 starch, 3 lean meat

Terrific Tip: Salmon patties may be made ahead of time and refrigerated until ready to cook. If grilling, place salmon patties in freezer for about 20-30 minutes and they will hold together better. Salmon is a rich source of heart healthy omega-3 fatty acids, reducing the risk of heart disease.

One and Only Dessert                                                                                                                      summer barbecue menu

My summer barbecue menu wouldn’t be complete with out my most popular recipe, Ooey Gooey Squares, another easy KITCHEN 101 favorite.  So simple to make with pantry-friendly ingredients that start with a cake mix, this bite of deliciousness will be an all age favorite so grab one hot from the oven so you get to taste it!!!

Anyone that doesn’t have time to cook, in a cooking rut or just beginning will LOVE my cookbook, KITCHEN 101!  Summer discount 25% off with TRIM25 plus book already discounted 10% on my website.  SHOP HERE!

Check out more of my summer barbecue recipes





Best Mediterranean Recipe: Show Stopper Mediterranean Layered Dip

Mediterranean recipe

Mediterranean Layered Spread

Mediterranean Recipes:  My Most Popular Dip

This captivating dip layered with fantastic flavors is a showstopper from my easiest cookbook, KITCHEN 101! 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.

YouTube Preview Image

Fabulous Mediterranean recipe has only 2 Weight Watcher PointsPlus

Probably one of my most requested recipes and with this recipe I say, Move over Tex Mex Dip” as wait until you have made this Mediterranean Layered Spread!!!!  (only 2 Weight Watcher PointsPlus)

Looking for easy diabetic recipes?

KITCHEN 101 has a “D” throughout the book to indicate diabetic recipes to show you the healthiest way to eat.  Yes, many of your easy favorites are in this cookbook that are diabetic friendly.  Just look for the “D” to find all my easy diabetic recipes.

Mediterranean Layered Spread from trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence

Doesn’t get much better than this stunning and stupendous Greek layered spread; my go-to make-ahead guaranteed hit.

Makes 16 (2-tablespoon) servings

1 (8-ounce) package reduced-fat cream cheese

1/2 cup nonfat plain Greek yogurt

1 teaspoon dried oregano leaves

1/2 teaspoon minced garlic

2 teaspoons lemon juice

Salt and pepper to taste

1 1/2 cups roasted red pepper hummus

1 cup chopped tomatoes

1 cup chopped cucumber

1/3 cup chopped green onions

1/4 cup crumbled reduced-fat feta cheese

3 tablespoons sliced Kalamata or black olives

1.  In bowl, blend together cream cheese, yogurt, oregano, garlic, lemon juice and season to taste. Spread on large round serving plate.

2.  Carefully spread hummus over cream cheese. Sprinkle evenly with remaining ingredients, refrigerate until serving time.

Nutritional info per serving:  Calories 88, Calories from Fat 61%, Fat 6g, Saturated Fat 3g, Cholesterol 11mg, Sodium 228mg, Carbohydrates 5g, Dietary Fiber 1g, Total Sugars 2g, Protein 4g, Dietary Exchanges: 1/2 starch, 1/2 lean meat, 1 fat

Terrific Tip: Serve with pita chips or sliced vegetables. You can easily make your own pita chips by cutting them into 6 triangles and baking 5-7 minutes at 375 ̊F.

You’ll love all my easy healthy dips!

Buy the book on my website with discount code TRIM25 for 25% discount (book already discounted 10%) for 35% summer discount!!!

Southwestern Sweet Potato Salad – no mayo!

Holly Clegg's Trim and Terrific Southwestern Sweet Potato Salad

Holly Clegg’s Trim and Terrific Southwestern Sweet Potato Salad

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

Cool Coleslaw – July 4th BBQ Time Saver Recipe

Cool Coleslaw

Cool Coleslaw

Coleslaw with Personality!!

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.

Coleslaw Jazzed Up with No Mayo

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 and EASY which is what KITCHEN 101 is about.  You’ll especially enjoy the essence of summer in this recipe with no mayo, yes that’s what I said!

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 easy, delicious healthy BBQ recipes for your next BBQ or Picnic!


Mexican Diabetic Lasagna-a favorite + weight loss too!

Mexican Diabetic  Lasagna great Weight Watchers recipe

Sharing an 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.

Now, “D” for diabetic-friendly recipes in KITCHEN 101

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.   Also my arthritis book, includes diabetic-friendly 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

Easy Crock Pot Pork Recipes  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

Okra Succotash Ever had 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!)

Southern Okra Succotash perfect for Farm to Table

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.

You’ll love all my easy summer vegetable recipes.

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.