Southwestern Chicken Salad-Citrus Vinaigrette

When I was asked to be co-chairman of the Go Red For Women Luncheon with the American Heart Association in Baton Rouge, I immediately agreed.  The purpose of this event is to encourage local women to take charge of their heart health as a top priority, after all, as women, we seem to be the caretakers of everyone else!  If you never have been to this event in your hometown, you will want to go.  Think of a room filled with women all dressed in red together for a common cause–it is very moving. For the past two years I have provided the menu for our luncheon–yes a trim&TERRIFIC menu for 500 people that the hotel was glad to make!  Why-my recipes are easy to prepare and made with pantry-friendly ingredients so whether you cook at home, entertain, or have an outside an event, my recipes fit in perfectly.  Here’s the chicken salad that will be served and we will start with a quick Artichoke Soup and end with the indulgent Fantastic Trifle from my trim&TERRIFIC Cookbook with 500 Recipes.  Heart disease is the No. 1 killer for women and almost one woman dies every minute of this largely preventable disease.  Go Red For Women and take control of your life—let me know if you have been to this event!

Southwestern Chicken and Black Bean Salad with Citrus Vinaigrette from Holly Clegg trim&TERRIFIC Diabetic Cookbook
This creative combination of seasoned chicken, fresh oranges, and black beans tossed with a refreshing citrus vinaigrette makes an irresistible salad.   

6 servings/serving size: 1 cup chicken mixture, 3 1/3 tablespoons dressing

2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 pounds skinless, boneless chicken breasts, cut into ½-inch strips
2 cups fresh orange sections (about 2 oranges)
1/2 cup shredded reduced-fat Monterey Jack cheese
1/2 cup chopped red onion
1 (15-ounce) can black beans, drained and rinsed
1/3 cup chopped fresh cilantro, optional
1/3 cup lime juice
1/4 cup orange juice
1 tablespoon canola oil
1/2 teaspoon minced garlic
Salt and pepper to taste (optional)
6 cups mixed greens

1. Combine cumin and chili powder in large zippered plastic bag.  Add chicken, seal bag, shake to coat.
2. In large nonstick skillet coated with nonstick cooking spray, cook chicken over medium heat until done, 10 minutes; let cool.
3. Transfer chicken into large bowl, add orange sections, cheese, onions, black beans, and cilantro, mixing gently but thoroughly.
4. In small bowl, whisk together lime juice, orange juice, oil, garlic, salt and pepper.  Pour over chicken mixture, tossing gently to coat.  Serve over mixed greens.

Note:  Cilantro has a distinct flavor and may be omitted if desired.

Nutritional information per serving
Calories 289, Protein (g) 35, Carbohydrate (g) 22, Fat (g) 7, Calories from Fat (%) 58, Saturated Fat (g) 2, Dietary Fiber (g) 7, Sugars (g) 8, Cholesterol (mg) 71, Sodium (mg) 376, Diabetic Exchanges: 1 starch, 1/2 fruit. 2 lean meat

Southwestern Chicken and Black Bean Salad with Citrus Vinagrette-Go Red For Women Luncheon

Out of Oven Room-Prepare This Festive Wild Rice Holiday Side

 For a quick and easy holiday side, I love to throw this dish together. Perfect to make when your oven is busy and there is no oven space left, since it’s cooked on top of the stove. While the rice is cooking, sauté the peppers and toss together in no time at all. For an even quicker version, try instant wild rice; it tastes just as good. Wild Rice adds a delicious nutty flavor to the dish, while the peppers add a natural sweetness. Did you know that all peppers are loaded with Vitamin C, and red peppers even have more Vitamin C than an orange?  And, with pecans having more antioxidants than any other nut, this satisfying and nutritious dish is a delectable and colorful side on any holiday table.  

 Wild Rice with Peppers and Toasted Pecans from Holly Clegg trim&TERRIFIC Diabetic Cooking

The colorful peppers liven up this festive side while the toasty pecans add a nice toasty crunch.

 8 servings/serving size: 1 cup

 1 cup chopped onion

1 cup wild rice

1/2 cup rice

3 1/4 cup fat-free low-sodium chicken or vegetable broth

1 teaspoon dried thyme leaves

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 green bell pepper, cut into strips

1/4 cup chopped pecans, toasted

Salt and pepper to taste

 1. In medium nonstick saucepot, bring onion, wild rice, rice, broth, and thyme to boil. Reduce heat, cover, and cook 25 minutes or until rice is done.

2. Meanwhile, in nonstick skillet coated with nonstick cooking spray, sauté peppers for 5–7 minutes or until tender. When rice is done, stir in peppers and pecans and season to taste

 Nutritional information per serving

Calories 159, Protein (g) 6, Carbohydrate (g) 29, Fat (g) 3, Calories from Fat (%) 27, Saturated Fat (g) 0, Dietary Fiber (g) 3, Sugars (g) 3, Cholesterol (mg) 0, Sodium (mg) 28, Diabetic Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat

No More Oven Space-Try Festive Wild Rice Side

Cranberries!  Invited to an office party, cookie swap or need a gift for the holidays.  I love using cranberries during the holiday season, and these festive Cranberry and White Chocolate Treats are so delectable you will never believe they are diabetic-friendly! Tart cranberries, sweet white chocolate, crunchy nutritious cereal and nuts pack this delicious dessert with wholesome vitamins and minerals – perfect to indulge in while staying fit this holiday season.   I turn to this favorite bar cookie to make for friends and family this time of year. For a quick and delicious gift, just cut the cookies into squares, wrap with plastic wrap and tie with a holiday ribbon. From teachers to coaches, neighbors to doctors, give the delicious gift of nutrition this holiday season!

Cranberry and White Chocolate Treats from Holly Clegg trim&TERRIFIC Diabetic Cooking

These scrumptious cookies are festive enough for a holiday treat, and fantastic enough to enjoy all year long.

 48 servings/serving size: 1 square

 1 1/3 cups reduced-fat graham cracker crumbs

2 tablespoons sugar or sugar substitute

1/2 cup natural wheat and barley cereal

1 (14-ounce) can fat-free sweetened condensed milk

1/2 cup dried cranberries

1/3 cup white chocolate chips

1/3 cup chopped walnuts

5 tablespoons butter, melted

 1. Preheat oven 350° F.  In 13x9x2-in baking pan, mix graham cracker crumbs, sugar, butter; press along bottom of pan. 

2. Sprinkle cranberries, white chocolate chips, walnuts, cereal evenly over graham cracker crust.  Pour sweetened condensed milk over top.

3. Bake 20-25 minutes or until bubbly and light brown.

 Nutritional information per serving:

Calories 67, Calories from fat (%) 21, Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 4, Sodium (mg) 38, Carbohydrate (g) 11, Dietary Fiber (g) 0, Sugars (g) 8, Protein (g) 1, Diabetic Exchanges: 1/2 carbohydrate, 1/2 fat

 Terrific Tidbit: Cranberries are full of antioxidants and can help prevent and treat urinary tract infections.

Cookie Swap: Cranberries and White Chocolate Treats