Sweet Potato Salad

When you are looking for a potato salad recipe for this 4th of July, here’s a recipe you must try!  From my new easy, arthritis cookbook,Southwestern Sweet Potato Salad is not only one of everyone’s favorites but this recipe is in the 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

Favorite July 4th Potato Salad for your Summer Side

When I saw fresh figs in the grocery yesterday, I got so excited as that meant it was time to make my Fresh Fig Bundt Cake, one of my favorite new recipes from my arhtitis cookbook.  Also, diabetic-friendly and high in potassium and fiber, this moist lucious cake has it all! (didabetic-friendly recipes are indicated by “D” in book).

Now, if you are one of those that turn up your nose to fresh figs, this cake will instantly change your mind.  The recipe is from Eating Well to Fight Arthritis and I honestly couldn’t wait to include this recipe in a cookbook to share with you.  Fresh figs are persihable so they say 90% are made into dried figs.  A fresh fig is lusciously sweet with a slight crunch making them unique and delcious.  You may use dried figs or dates, however, this is one of those recipes that fresh is best.  So, go to the grocery and pick up figs and if you like pizza, you will really enjoy Fig, Caramelized Onion, Prosciutto and Goat Cheese Pizza with my cookbook, Too Hot in the Kitchen

Fresh Fig Cake
I look forward to fig season to make this incredibly moist cake (we couldn’t quit eating it), and even if you’re not a fig fan, you will be a huge fan of this cake, I promise. No fuss-you don’t even have to peel figs!

Makes 20 servings

1/3 cup canola oil
1 1/2 cups sugar
1 teaspoon vanilla extract
2 eggs
1 egg white
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 cup buttermilk
1 cup coarsely chopped fresh figs, stems removed
1/2 cup chopped pecans
Glaze (see recipe)

1. Preheat oven 350°F. Coat Bundt pan with nonstick cooking spray.
2. In mixing bowl, cream oil, sugar, and vanilla. Add eggs and egg white, one at a time, beating well after each addition until creamy.
3. In small bowl, combine flour, baking soda, and cinnamon. Add flour mixture to sugar mixture, alternating with buttermilk and ending with flour. Beat after each addition.
4. Stir in figs and pecans. Bake 40-45 minutes, until top springs back when touched. Let cake cool 10 minutes, then invert onto serving plate. Pour Glaze (recipe follows) over hot cake.

Glaze

1/4 cup sugar
2 teaspoons light corn syrup
1 tablespoon butter
1/4 cup buttermilk
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract

1. In small nonstick pot, combine all ingredients except vanilla and bring to boil 4 minutes over medium heat, stirring constantly. Add vanilla and pour over hot cake.

Nutritional information per serving
Calories 194, Protein (g) 3, Carbohydrate (g) 30, Fat (g) 7, Calories from Fat (%) 32, Saturated Fat (g) 1, Dietary Fiber (g) 1, Sugar (g) 20, Cholesterol (mg) 21, Sodium (mg) 111 Diabetic Exchanges: 2 other carbohydrates, 1 ½ fat

Terrific Tidbit: I used fresh figs but fresh dates may also be used. If using dried figs, it might not be quite as moist, but I am sure as good.

Fresh Fig Bundt Cake-What to do with fresh figs?

What a terrific combination of a classic flavor blast of barbecue shrimp on a taco! BBQ Shrimp Shrimp from my trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence cookbook, are spicy, big shrimp in an amazing, rich sauce on a soft taco – hard to beat and will surely soon be a family favorite. This is my go-to recipe as I always keep shrimp in my freezer. My shrimp guy comes in a pickup truck with an ice chest of fresh shrimp-he knows to stop by regularly. Use corn tortillas to make this recipe gluten free.

BBQ Shrimp Tacos from KITCHEN 101: Secrets to Cooking Confidence

Two of my favorites, BBQ shrimp and tacos, in one marvelous recipe.

Makes 4 servings

1 pound medium shrimp, peeled
1 tablespoon olive oil
2 tablespoons minced garlic
3 tablespoons Worcestershire sauce
1 bunch green onions, chopped
1 teaspoon dried basil leaves
1 tablespoon chili powder
2 tablespoons lemon juice
1/4 cup barbecue sauce
1 cup chopped tomatoes
1/4 cup chopped red onion
Salt and pepper to taste
4 flour tortillas, warmed

1. In bowl or resealable plastic bag, coat shrimp with olive oil. Add all ingredients except tomatoes, onion, and tortillas. Marinate 1-2 hours, time permitting.
2. In large nonstick skillet coated with nonstick cooking spray, add shrimp (discarding extra marinade). Sauté shrimp until done.
3. In small bowl, combine tomatoes and onion. Season to taste. Make tacos with tortillas, shrimp, and tomato mixture.

Nutritional info per serving:
Calories 228, Calories from Fat 22%, Fat 5g, Saturated Fat 1g, Cholesterol 143mg, Sodium 662mg, Carbohydrates 24g, Dietary Fiber 2g, Total Sugars 6g, Protein 19g, Dietary Exchanges: 1 1/2 starch, 3 lean meat

Terrific Tip: Peeled shrimp may be bought fresh or frozen. If frozen, defrost first.  Garnish with avocado.

Check out more easy, healthy shrimp recipe

BBQ Shrimp Tacos – A Combination Hard to Beat

Watermelon and Tomato Salad

Watermelon is a summer standout ingredient so this Watermelon Tomato Salad  my new boo, Eating Well to Fight Arthritis (really for everyone)is an awesome star-spangled “red” dish! The combination of cool crisp watermelon, juicy tomatoes, and fresh basil with balsamic vinegar creates an extraordinary and invigorating light salad.  It is the absolute perfect way to use leftover watermelon that sits in the refrigerator. Although water accounts for over 90% of watermelon’s weight, it is also a rich source of potassium, and Vitamins A and C. And, tomatoes are one of the best sources of lycopene, a powerful antioxidant helping reduce the risk for heart disease and some cancers.

Watermelon and Tomato Salad From Holly Clegg’s trim&TERRIFIC Eating Well to Fight Arthritis cookbook

This combination of cool crisp watermelon, juicy tomatoes, and fresh basil with balsamic vinegar creates an extraordinary and invigorating light salad.  Perfect way to use leftover watermelon that sits in the refrigerator.

Makes 10 (1/2-cup) servings

4 cups scooped out watermelon balls or chunks
1/2 cup chopped red onion
1 pint cherry tomatoes, halved
2 tablespoons fresh chopped basil
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Salt to taste

1. In bowl, combine watermelon, onion, tomatoes and basil. Whisk together oil and vinegar, toss with salad. Season to taste. Serve immediately or that day .

Nutrition Nugget: Although water accounts for over 90% of watermelon’s weight, it is also a rich source of potassium, and Vitamins A and C.

Nutritional information per serving:

Calories 46, Calories from fat 29%, Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 6 mg, Carbohydrate 8 g, Dietary Fiber 1 g, Sugars 6 g, Protein 1 g Dietary Exchanges: 1/2 fruit, 1/2 fat

Check out more of Holly’s arthritis recipes and everyday healthy cooking.  

Star-spangled Watermelon Tomato Salad

Chocolicious Peanut Butter Dessert

Looking for a make-ahead Father’s Day dessert that will feed a crowd?  Doesn’t get much better than this especially if you are one of those that crave chocolate and peanut butter. This summer ready Chocolicious Peanut Butter Dessert from my trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence cookbook, is sure to please your craving and feed a crowd! Layers of “melt in your mouth’ favorite flavors that will cool you down on hot summer days. This recipe calls for creamy peanut butter but use whatever you have in your pantry – crunchy or smooth will be delicious.  Feel free to top with crushed peanut butter cups, also.  On hot summer days, this dessert will win your Dad over easily and best of all you can get this done ahead!

 Chocolicious Peanut Butter Dessert from KITCHEN 101: Secrets to Cooking Confidence

A “worth fighting for” easy and divine dessert with magical layers.

Makes 20 servings

1 1/4 cups chocolate sandwich cream cookie crumbs (about 24 cookies)
3 tablespoons butter, melted
1 (8-ounce) package reduced-fat cream cheese
1/3 cup creamy peanut butter
2/3 cup confectioners’ sugar
1 (8-ounce) container frozen nonfat whipped topping, thawed, divided
1 cup skim milk
1 (4-serving) box instant chocolate fudge pudding and pie filling mix
Crushed chocolate sandwich cream cookies, optional

1. In small bowl, mix together cookie crumbs and butter. Press into 13x9x2-inch dish; set aside.
2. In mixing bowl, beat cream cheese, peanut butter and confectioners’ sugar until smooth. Fold in 3/4 cup whipped topping. Carefully spread over crust.
3. In another large bowl, whisk together milk and pudding mix until creamy. Let stand 2 minutes until thickened. Fold in another 3/4 cup whipped topping into pudding.
4. Carefully spread pudding mixture over peanut butter layer. Top with remaining whipped topping, a thin layer. Sprinkle with crushed cookies, if desired. Cover and chill for at least 3 hours.

Nutritional information per serving:
Calories 192 Calories from Fat 43% Fat 9g Saturated Fat 4g Cholesterol 13mg Sodium 244mg Carbohydrates 24g Dietary Fiber 1g Total Sugars 15g Protein 3g Dietary Exchanges: 1 1/2 other carbohydrate, 2 fat

Check out all my easy healthy summer recipes and KITCHEN 101 is the perfect book for the novice or busy cook!!!!

Favorite Summer Dessert: Chocolate Peanut Butter Dessert

Berry Good Oatmeal Cookie Cake

Looking for a great summer dessert taking advantage of the bountiful fruit available?  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 overbake. 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

Strawberry, Blueberry and Raspberry Pizza: Quick Summer Dessert!

From Toss The Fork Chapter

When Karen Kennedy from the Arthritis Association of Louisiana approached me about writing a book for people with arthritis, I said let me research the correlation between arthritis and food before I commit.  With over 100 types of arthritis and no known cure, physical therapy, medication and lifestyle changes, such as healthier eating and recipe preparation modification, are the best defenses to a condition that plagues many. I wrote, Eating Well to Fight Arthritis as I realized there was a need for simple, everyday, practical pantry-friendly recipes to help to ease the symptoms and reduce inflammation.  Try this Chicken, Red Pepper, Spinach and White Bean Pizza for a delicious meal from the Toss the Fork Chapter.

The book’s chapters are organized by the symptoms they combat, including:

• No Fuss Foods: Easy-to-prepare foods that are light on the joints
• Anti-Inflammatory-foods rich in vitamin C, Cartenoids, Omega-3Fatty Acids
• Bone Building: Recipes high in calcium and vitamin D which combat osteoporosis
• Fight Fatigue: Foods that boost energy when tired
• Spice Up Your Life: Recipes heavy on spices that have anti-inflammatory properties

Check out more of my recipes for cooking with arthritis.

Chicken, Red Pepper, Spinach and White Bean Pizza from Eating Well to Fight Arthritis

A hearty combination of incredible savory flavors makes this an exceptional pizza.

Makes 8 (1-slice) servings

1 (12-inch) thin pizza crust
2 teaspoons olive oil
1 medium red bell pepper, cored and thinly sliced
1/2 cup chopped red onion
1 teaspoon minced garlic
2 cups chopped baby spinach
1 teaspoon dried oregano leaves
1 cup chopped cooked chicken breast
1/2 cup white navy beans, drained and rinsed
1 cup shredded part-skim mozzarella cheese

1. Preheat oven 425°F. Coat crust with oil.
2. In large nonstick skillet coated with nonstick cooking spray, cook red pepper and onion about 5 minutes or until crisp tender. Add garlic, spinach and oregano, stirring only until spinach is wilted.
3. Evenly spoon spinach mixture over crust and top with remaining ingredients. Bake 8–10 minutes, or until cheese is melted and crust is done.

Nutritional information per serving:
Calories 199, Calories from Fat 28%, Fat 6g, Saturated Fat 2g, Cholesterol 24mg, Sodium 362mg, Carbohydrates 21g, Dietary Fiber 2g, Total Sugars 2g, Protein 14g, Dietary Exchanges: 1 1/2 starch, 1 1/2 lean meat

Terrific Tip: Freeze leftover pizza slices and reheat for a make- ahead meal another day. I just took slices out of the freezer and either I’m hungry or forgot how good this pizza was.

Easy Recipes Cooking with Arthritis

Coffee drinkers or not, adore this trendy tasting frosty ice cream-coffee punch.  Serve in punch bowl or from pitcher, and offer separate bowls of whipped topping and cocoa for added flair.  If you have a deviled-egg dish, offer it as a coffee condiment tray, filled with different types of chocolate morsels, cinnamon sticks and different types of complementary coffee additions.

Coffee Punch from Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle At Any Age

Makes 24-30 servings

2 quarts brewed coffee (flavored or decaffeinated coffee may be used), cooled to room temperature

3/4 cup sugar

1 tablespoon vanilla extract

2 cups fat-free half & half

2 quarts fat-free vanilla ice cream or frozen vanilla yogurt, softened

1 (8-ounce) container frozen  fat-free whipped topping, thawed

Cocoa, optional for sprinkling

1. In large container, combine cooled coffee, sugar and vanilla.  Refrigerate until well chilled or overnight.

2.   When ready to serve, combine coffee mixture and half-&-half.  In punch bowl, place ice cream and pour coffee milk mixture on top.

3.  Serve with dollop whipped topping and sprinkle with cocoa.

Nutritional information per serving:

Calories 98 Calories from fat 0% Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 56mg Carbohydrate 22g Dietary Fiber 0g Sugars 15g Protein 3g Dietary Exchanges: 1 1/2 other carbohydrate

For more favorite recipes visit www.hollyclegg.com.

Crowd Favorite – Coffee Punch

Mediterranean Layered Spread

This captivating dip layered with fantastic flavors is a showstopper! Feel free to double this recipe and watch it disappear. This is the perfect make-ahead dip. Look for different containers of flavored hummus – I love roasted red pepper – to give this recipe extra punch! Also, one of my favorite tips is to raid a salad or olive bar for quality olives int eh amount you need. Serve this delicious dip with pita chips as an appetizer or even a light salad-spread style meal.

Mediterranean Layered Spread from trim&TERRIFIC Diabetic Cooking

Nutritional information per serving

Calories 61, Protein (g) 3, Carbohydrate (g) 5, Fat (g) 3, Calories from Fat (%) 31,  Saturated Fat (g) 1, Dietary Fiber (g) 2, Cholesterol (mg) 2, Sodium (mg) 189 Diabetic Exchanges: 0.5 starch, 0.5 fat

For more tasty dips and appetizers visit www.hollyclegg.com.

Mediterranean Layered Spread – A Show-stopper Appetizer!

Cookies and Cream Cheesecake Cupcakes

A cupcake with two favorites, Oreo cookies and cheesecake, easy to make and incredibly delicious, not to mention fun and pretty on the serving plate. These are a great make ahead treat as cheesecakes freeze well. Perfect, single portions, as I have made them many times for different parties, from football games to grandchildren’s birthdays – but good luck eating just one! 

Cookies and Cream Cheese Cupcakes from Holly Clegg’s trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence

Makes 20 cheesecake cupcakes

20 chocolate sandwich cream cookies

2 (8-ounce) packages reduced-fat cream cheese

1/2 cup sugar

1 egg

2 egg whites

1/2 cup nonfat plain Greek yogurt

1 teaspoon vanilla extract

6 crushed chocolate sandwich cream cookies

1 Preheat oven 300F. Line muffin pan with paper liners.

2 Place one whole cookie in the bottom of each cupcake paper.

3 In mixing bowl, beat cream cheese and sugar until light. Gradually add egg and egg whites beating until creamy. Add yogurt and vanilla, mixing well. Stir in crushed cookies.

4 Divide batter between cookie filled cups. Bake 25-28 minutes or until filling set. Cool and refrigerate in pan about 2 hours.

Nutritional information per serving:

Calories 154 Calories from Fat 47% Fat 8g Saturated Fat 4g Cholesterol 25mg Sodium 186mg Carbohydrates 16g Dietary Fiber 0g Total Sugars 11g Protein 4g, Dietary Exchanges: 1 other carbohydrate, 1 1/2 fat

Check my website for more healthy delicious summer desserts.

Cookies and Cream Cheese Cupcakes – Easy Summer Dessert?!