Sweet Potato Salad

Labor Day wouldn’t be complete without barbecue, potato salad and red white and blue. This Labor Day, 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. Keep it cool this summer with recipes in Lovin No Oven chapter in  Too Hot in the KItchen: Secrets To Sizzle At Any Age–if you are someone that enjoys reading cookbooks, wait until you see this one-100 color photographs, quotes, Spicy Advice and new trendy EASY recipes for summer reading.

Southwestern Sweet Potato Salad from Too Hot in the Kitchen
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.
Makes 12 (1/2-cup) servings

Nutritonal Analysis
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 Sweet Potato Salad for your Summer Side

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

Memorial Day 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.

Best Recipes for Easy Everyday Arthritis Recipes

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

Makes 8 servings

1 (7-ounce) container hummus

1 cup coarsely chopped fresh baby spinach

1/2 cup chopped tomatoes

1/2 cup chopped cucumber

1/4 cup chopped red onion

1/4 cup crumbled reduced-fat feta cheese

2 tablespoons sliced Kalamata or black olives

1. Spread hummus on 9-inch serving plate.

2. Sprinkle evenly with remaining ingredients, refrigerate until serving time.

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?!

Ooey Gooey Squares

Whether you are cheering for football, basketball, baseball or another favorite sport, a sports spread easy pick-up menu is a must! And when you want a sweet treat Ooey Gooey Squares top the list! Is it a cookie, is it a brownie? Its both and it will melt in your mouth! Definitely my family’s all-time favorite. My pantry stocking tip would be to keep these ingredients on hand at all times to whip them up at a moment’s notice. Young and old alike, love these delicious desserts, in fact, I made them not long ago to bring to the hospital when my daughter was having her baby and the nurses couldn’t get enough!

Ooey Gooey Squares from Holly Clegg’s trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence

This recipe has probably been my most requested and all-time favorite bar cookie for all ages. Best of all, it’s so easy and quick.

Makes 48 squares

1 (18.25-ounce) box yellow cake mix

1/2 cup butter, melted

1 egg

1 tablespoon water

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

1 (16-ounce) box confectioners’ sugar

2 egg whites

1 teaspoon vanilla extract

1 cup semisweet chocolate chips

1.  Preheat oven to 350° F. Coat 13x9x2-inch baking pan with nonstick cooking spray.

2.  In mixing bowl, beat together cake mix, butter, egg, and water until well mixed. Spread batter into prepared pan.

3.  In mixing bowl, beat together cream cheese, confectioners’ sugar, egg whites, and vanilla. Stir in chocolate chips. Pour this mixture over batter in pan.

4.  Bake 40-50 minutes or until top is golden brown. Cool to room temperature and cut into squares.

Nutritional info per serving:

Calories 138, Calories from Fat 36%, Fat 6g, Saturated Fat 3g, Cholesterol 13mg, Sodium 112mg, Carbohydrates 21g, Dietary Fiber 0g, Total Sugars 17g, Protein 2g, Dietary Exchanges:  1 1/2 other carbohydrate, 1 fat

For more sweet treats and delicious recipes visit www.hollyclegg.com.

Ooey Gooey Squares – All-Time Favorite!

Mediterranean Chicken Spinach Salad

With the magic of rotisserie chicken and chic ingredients – edamame, sun-dried tomatoes, mint, and feta – you can easily whip up this fresh any-season salad. Fresh mint makes a difference – if you don’t have it growing rampant, check any grocery, but if I can grow it, I bet you can too. But just a tip, grow it in pots because it really will spread all over! Instead of spinach, you can toss chicken mixture with quick-cooking couscous for another great option.

Mediterranean Chicken Spinach Salad from Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle At Any Age

A satisfying, trendy light entrée salad.

Makes 6 servings (3/4-1 cup chicken, 1/2 cup spinach)

2 cups diced, skinless rotisserie chicken breast

1 cup edamame, cooked according to package directions

1/2 cup chopped sun-dried tomatoes, reconstituted

1 bunch green onions, chopped

1 cucumber, peeled and chopped

1/4 cup chopped fresh mint leaves or 1 tablespoon dried mint

2 teaspoons dried dill weed leaves

3 tablespoons apple cider or any vinegar

1 tablespoon lemon juice

2 tablespoons olive oil

3 cups packed baby spinach leaves

1/3 cup crumbled reduced-fat feta cheese

1. In large bowl, combine chicken, edamame, sun-dried tomatoes, green onion, cucumber, mint, and dill, mixing well.

2. In small bowl, whisk together vinegar, lemon juice, and olive oil. Toss with spinach and feta and divide mixture evenly among individual plates. Top with chicken mixture.

Nutritional information per serving:

Calories 204 Calories from fat 37% Fat 8g Saturated Fat 2g Cholesterol 45mg Sodium 452mg Carbohydrate 12g Dietary Fiber 4g Sugars 5g Protein 20g Dietary Exchanges: 2 vegetable, 2 1/2 lean meat

For more fresh and healthy salads and recipes visit www.hollyclegg.com.

Fresh Mediterranean Chicken Spinach Salad

Chocolate Zucchini Bread  from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites  Want the perfect teacher’s gift while also saving a little money? Homemade gifts are just the ticket for your children’s teachers this time of year. Give the gift that keeps on giving, without blowing your budget – delicious treats with a trim and terrific twist!

Homemade goodies reserve a special place amongst the array of store bought gifts. One of my favorite gifts to give are quick breads. With so much going on this time of year, everyone is busy but no problem – quick breads are  easy to make and can be made ahead of time and frozen.  A great idea is to make different sizes, wrap with plastic wrap and tie together for gifts.  One recipe = 4 small loaf pans.

I promise, Chocolate Zucchini Bread, is one of my absolute favorite nutritious-and-delicious quick breads–even this ingredient combination.

Chocolate Zucchini Bread from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites cookbook

Just wrap the individual loaves in plastic wrap and store in a zip top freezer bag in the freezer until needed. Instead of one large loaf, I like to prepare the breads in different size loaf pans and give a combination of different loaves. Give one, two, or several types of bread, depending on how well you like the person.

Makes 16 slices

2 cups all-purpose flour
3 tablespoons cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 cup sugar
2 eggs
3 tablespoons canola oil
1 cup applesauce
1 teaspoon vanilla extract
2 cups shredded zucchini
1/3 cup semi-sweet chocolate chips
1/2 cup coarsely chopped walnuts

1. Preheat oven 350°F. Coat a 9 × 5 × 3-inch nonstick loaf pan with nonstick cooking spray.
2. In large bowl, combine flour, cocoa, baking soda, baking powder, and cinnamon.  Set aside.
3. In another bowl, whisk together sugar, eggs, and oil. Stir in applesauce and vanilla. Add dry ingredients, mixing just until moistened. Stir in zucchini, chocolate chips, and walnuts.
4. Transfer batter into prepared pan. Bake 45-55 minutes, or until a toothpick inserted into center comes out clean. Don’t overcook. Cool in pan.

Nutritional information per serving: Calories 187, Calories from fat 34%, Fat 7 g, Saturated Fat 1 g, Cholesterol 26 mg, Sodium 96 mg, Carbohydrate 28 g, Fiber 2 g, Sugars 14 g, Protein 4 g, Diabetic Exchanges: 2 starch, 1 fat

Terrific Tidbit: Zucchini is grated by using a grater or the shredding blade on a food processor.

Quick Tip

Mini loaves of quick bread make wonderful homemade gifts. Make ahead, wrap in plastic wrap, place in zipper-lock bags, and freeze until ready to give.

Check out my easy healthy recipes.

Affodable Homemade Teacher Gift: Chocolate Zucchini Bread

Lotions and potions can only get you so far in your beauty regime. If you really want radiant beauty, guess where you can find it? Your kitchen! The best skincare secrets come from what you eat so you can improve from the inside out, and Holly Clegg’s newest cookbook, trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle at Any Age is not only chocked full of delicious and easy, nutritious recipes but also contains chapters such as Foods to Improve –highlighting super foods – and Diva Dermatology – with at-home food facials and masks. Good for you and fun to do!

Did you know buttery green avocados are considered a fruit–rich in heart-healthy monounsaturated (good) fat and one of the most nutrient-dense foods. Fat is key to a soft complexion, helping skin to recover and regenerate new skin cells; and if you have persistent dry skin you may not be eating enough healthy fats. Avocados contain Vitamin E which is an ingredient in anti-wrinkle creams, having anti-aging properties.

Avocado Carrot Cream Mask from Too Hot in the Kitchen: Secrets to Sizzle at Any Age

A really ‘good-for-you’ mask with vitamin E rich avocados (moisturizer), carrots (high in beta-carotene and antioxidants-reduces dry, flaky skin) and vitamin packed egg — these ingredients will rebuild skin collagen, improve tone and texture, and fade age spots. Leaves you glowing! Makes a lot.

1 avocado, mashed

1 egg, beaten

1 carrot, cooked and mashed

3 tablespoons honey

1/2 cup heavy cream

1. In bowl, mix all ingredients until smooth. Spread gently over face and neck 10-15 minutes. Rinse with cool water and follow with toner.

Perfect for Mother’s Day!