You are here: Home / Archives for easy

Favorite July 4th Potato Salad for your Summer Side

June 17, 2013 by · Leave a Comment

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

Filed Under: Arthritis, Diabetes, Holidays · Tagged: , , , , , , , , , , , , ,

BBQ Shrimp Tacos – A Combination Hard to Beat

June 4, 2013 by · Leave a Comment

BBQ Shrimp TacosWhat 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

Filed Under: Diabetes, Dinner Dilemma, Everyday Cooking, Holly's Kitchen, Main Dish · Tagged: , , , , , , , , ,

Star-spangled Watermelon Tomato Salad

May 27, 2013 by · Leave a Comment
Watermelon and Tomato Salad

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.  

Filed Under: Arthritis, Company's Coming, Salads · Tagged: , , , , , ,

Favorite Summer Dessert: Chocolate Peanut Butter Dessert

May 25, 2013 by · Leave a Comment
Chocolicious Peanut Butter Dessert

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!!!!

 

 

 

Filed Under: Company's Coming, Everyday Cooking, Holly's Kitchen, Sweets · Tagged: , , , , , , , ,

Mediterranean Layered Spread – A Show-stopper Appetizer!

May 16, 2013 by · Leave a Comment

 

Mediterranean Layered Spread

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

My go-to appetizer I make time, and time again!

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.

Filed Under: Appetizers, Company's Coming, Diabetes, Everyday Cooking, Holly's Kitchen · Tagged: , , , , , , , , , , ,

Ooey Gooey Squares – All-Time Favorite!

May 16, 2013 by · Leave a Comment
Ooey Gooey Squares

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.

 

Filed Under: Appetizers, Company's Coming, Everyday Cooking, Holly's Kitchen, Sweets · Tagged: , , , , , , , , , , ,

Fresh Mediterranean Chicken Spinach Salad

May 16, 2013 by · Leave a Comment

 

Mediterranean Chicken Spinach Salad

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.

Filed Under: Arthritis, Dinner Dilemma, Everyday Cooking, Holly's Kitchen, Main Dish, Salads · Tagged: , , , , , , , , , , ,

I LOVE Blueberry season – Quick Lemon Blueberry Bread

May 15, 2013 by · Leave a Comment
Quick Lemon Blueberry Bread

Quick Lemon Blueberry Bread

Did you know that blueberries give you the most bang for your buck with nutrition?  This small jewel packs a powerful punch of antioxidants that can easily be included in the morning with cereal, tossed in a salad or make a decadent dessert.  Blue/purple fruits and vegetables such as blackberries, blueberries, plums, grapes, raisins, and eggplant have shown to slow the aging process from the inside out—helping with memory protection and reducing the risk of some cancers. This Quick Lemon Blueberry Bread is as moist and delicious as a cake, bursting with nutrition delectable in season blueberries.

Quick Lemon Blueberry Bread from Too Hot in the Kitchen: Secrets to Sizzle At Any Age.

Blueberries burst with flavor and nutrition! This luscious lemon bread is my “go to” easy favorite; in fact, close your eyes and you’ll think you are eating cake.

Makes 16 servings

1 (8-ounce) package reduced-fat cream cheese
1 1/3 cups sugar, divided
2 eggs
1 tablespoon lemon extract
1 1/2 cups reduced-fat or regular biscuit baking mix
1 tablespoon grated lemon rind
1 1/2 cups blueberries
1/3 cup lemon juice

1. Preheat oven 350°F. Coat 9x5x3-inch nonstick loaf pan with nonstick cooking spray.
2. In large mixing bowl, mix together cream cheese and 1 cup sugar until light and fluffy. Beat in eggs and lemon extract.
3. Stir in baking mix and lemon rind just until blended. Carefully stir in blueberries. Transfer batter to prepared pan. Bake 50-60 minutes or until toothpick inserted comes out clean.
4. Immediately poke holes in 1-inch intervals on top of bread with toothpick. In microwave-safe dish, combine remaining 1/3 cup sugar and lemon juice, heating until sugar is dissolved. Pour evenly over top of bread. Cool and slice.

Nutritional information per serving:
Calories 164 Calories from fat 24% Fat 4g Saturated Fat 2g Cholesterol 37mg Sodium 200mg Carbohydrate 28g Dietary Fiber 1g Sugars 20g Protein 3g Dietary Exchanges: 2 other carbohydrate, 1 fat

Spicy Advice: If using frozen blueberries, do not thaw before using, or the blueberries turn too mushy.

Check out more yummy, easy healthy recipes

 

Filed Under: Brunch, Holly's Kitchen, Sweets, Vegetarian · Tagged: , , , , , , , ,

Crispy Southwestern Lasagna: Make Ahead Recipes – Freeze and Please

May 4, 2013 by · Leave a Comment

Southwetern LasagnaWhat’s great about freezing is you can cook on your own time frame.  When I was on the NBC Weekend Today show preparing a recipe for Crispy Southwestern Lasagna from my first trim& Terrific cookbook, the book soared to #4 on Amazon!!!  My kids were finally impressed, but, I knew what was impressing everyone:  freezing!  So, in all my cookbooks, I have a snowflake symbol to indicate  freezer friendly recipes.  Crispy Southwestern Lasagna from my Eating Well to Fight Arthritis cookbook is the perfect make ahead freezer friendly recipe. I always make lasagna and freeze ahead whenever I have a group coming to my house.

 

Crispy Southwestern Lasagna  from Eating Well to Fight Arthritis

Outrageously popular lasagna in my house.

Makes 8-10 servings

1 pound ground sirloin
1 (14 1/2-ounce) can chopped tomatoes, with juice
1 (4-ounce) can chopped green chilies, drained
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon minced garlic
Salt and pepper to taste
2 egg whites
2 cups reduced-fat or fat-free cottage cheese
14 (6-inch) corn or flour tortillas, cut into quarters (corn for Gluten-free option)
1 1/2 cups corn
1 (2 cups) package shredded reduced-fat Mexican blend cheese

1. Preheat oven 350 ̊F. Coat 13x9x2-inch baking dish with nonstick cooking spray.
2. In large nonstick skillet, cook meat over medium heat until done. Add tomatoes with juice, green chilies, chili powder, cumin, garlic, and season to taste; set aside.
3. In bowl, blend egg whites and cottage cheese well; set aside.
4. Line baking dish with six quartered tortillas. Layer all the corn, half meat mixture, half cheese, four quartered tortillas, then all cottage cheese mixture, remaining half meat mixture, and remaining four quartered tortillas, and top with remaining cheese. Bake, uncovered, 30 minutes.

Nutritional information per serving:
Calories 239 Protein 25g Carbohydrate 20g Fat 7g Calories from Fat 26% Saturated Fat 3g Dietary Fiber 3g Cholesterol 40mg Sodium 537mg Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable

Terrific Tip: I prefer blending the cottage cheese in a food processor until it’s smooth. Ricotta cheese may be substituted for the cottage cheese.

Check out more easy arthritis recipes

Filed Under: Arthritis, Dinner Dilemma, Everyday Cooking, Freezer Friendly Recipes · Tagged: , , , , , , ,

Jambalaya with a Twist – Springtime Crowd Favorite

April 8, 2013 by · Leave a Comment
Chicken and Sausage Jiffy Jambalya

Chicken and Sausage Jiffy Jambalya

Got a springtime gathering coming up? I enjoy entertaining and jambalaya is the perfect one dish meal to feed a crowd. A Louisiana classic made with meat, rice and vegetables; jambalaya traditionally can take over an hour to prepare. However, the mouth-watering Chicken and Sausage Jiffy Jambalaya, from Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle At Any Age cookbook, is so full of flavor, yet quick and easy to make, you will have extra time to whip up the scrumptious Pull Apart Bread! Use leftover cooked chicken or rotisserie chicken for an even simpler version.  You won’t believe its diabetic friendly yet will feel good about feeding your guests a delicious heart healthy meal!

 

Chicken and Sausage Jiffy Jambalaya from Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle At Any Age

Leftover cooked chicken turns magically into another easy southern favorite. Serve over rice.

Makes 2 servings

4 ounces reduced-fat smoked sausage, diced

1/2 pound cooked boneless, skinless chicken breasts, cut in strips or chunks

1 1/4 cups salsa

1/2 teaspoon dried thyme leaves

1/2 cup chopped green onions

1. In large nonstick skillet, cook sausage over medium heat until done. Drain any excess grease. Add chicken, salsa, and thyme. Bring to a boil, reduce heat, and add green onions, cooking 5 minutes longer. Serve over rice.

Nutritional information per serving:

Calories 327 Calories from fat 20% Fat 7g Saturated Fat 2g Cholesterol 116mg Sodium 1152mg Carbohydrate 18g Dietary Fiber 1g Sugars 8g Protein 42g Dietary Exchanges: 2 vegetable, 1/2 other carbohydrate, 5 lean meat

 Spicy Advice: Pick up frozen pre-cooked, grilled sliced chicken breast fillets for grilled flavor.

For more sizzling savory recipes visit hollyclegg.com

Filed Under: Company's Coming, Diabetes, Dinner Dilemma, Everyday Cooking, Holly's Kitchen, Main Dish, Pasta · Tagged: , , , , , , , , , , ,
«Older Posts