Back To School 30 Minute Meals

Back to School - 30 Minute Meals with Simple Southwestern Casserole

Back to School – 30 Minute Meals with Simple Southwestern Casserole

Does there seem to be more things on your ‘To-Do’ list than hours in your day? With kids back in school and activities back in the swing of things, you need a meal on the table and you need it fast! My trim&TERRIFIC  Kitchen 101: Secrets to Cooking Confidence cookbook is the perfect solution to your daily dinner dilemma- a must-have resource, helping guide you through the kitchen with easy recipes as well as the basic tools and tips you need to cook healthier.

I couldn’t WAIT to share my family’s favorite – Simple Southwestern Casserole! Kids and adults alike will enjoy digging in to this delicious meal and you will love how quick and easy they are to prepare – letting nothing stand in your way of a healthy home-cooked meal!

Simple Southwestern Casserole from Holly Clegg’s trim&TERRIFIC Kitchen 101: Secrets to Cooking Confidence

Zesty, meaty casserole with a biscuit surprise — you will be amazed at how extraordinarily tasty this simple combination is. This recipe has become so popular in my family.

Makes 9 (1-cup) servingsschool easy cookbook

1 pound ground sirloin
1 onion, chopped
1 (10-ounce) can enchilada sauce
1 (8-ounce) can tomato sauce
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn
1 (8-10 count) can reduced-fat refrigerator biscuits
1 cup shredded reduced-fat Mexican blend cheese
1/3 cup chopped green onions

1. Preheat oven 350°F. Coat 13x9x2-inch baking dish with nonstick cooking spray.
2. In large nonstick skillet, cook meat and onion until meat is done; drain excess fat. Add enchilada sauce, tomato sauce, black beans and corn, stirring well. Cut biscuits into fourths and stir into meat mixture.
3. Transfer to prepared pan. Bake 25 minutes. Remove from oven, sprinkle with cheese and green onions. Return to oven and bake 5-7 minutes more or until cheese is melted.

Nutritional information per serving:
Calories 257 Calories from Fat 28% Fat 8g Saturated Fat 4g Cholesterol 36mg Sodium 815mg Carbohydrates 27g Dietary Fiber 4g Total Sugars 5g Protein 20g, Dietary Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat

Terrific Tip: Use kitchen scissors to make cutting biscuits easy.   Holly’s Back to school busy night recipes

Get back to cooking with KITCHEN 101, my easiest book SHOP  25% off  with TRIM25

Mac and Cheese One Dish Recipe with no boiling pasta

mac and cheeseMac and cheese is one of the ultimate classic comfort foods.

Mac and cheese is always a family favorite and I have to admit my kids do like the Kraft dinner version in the box.  Well, I had to come up with an easy recipe and try to convince my kids how good my recipe was.  Of course, my trim and terrific mac and cheese version that’s in my Gulf Coast Favorites cookbook is better for you and healthier. What’s best about this Mac and Cheese recipe is you don’t even have to boil the pasta.  Just toss all the ingredients in one dish and magically it turns out out easy to whip up and absolutely delicious.  Nothing fancy as this family favorite uses pantry ingredients that you probably already have at your home.

One Step Mac and Cheese in Holly Clegg’s trim&TERRIFIC® Gulf Coast Favorites

Use no boil pasta for this all-in-one recipe for a quick and simple favorite.  I like a little sugar, but may be omitted.

Makes 10–12 servings

5 cups skim milk
1  egg
3 tablespoons  sugar
1 tablespoon butter, melted
1 (16-oz.) package small sea shell pasta or macaroni
Salt and pepper to taste
2 cups shredded reduced-fat Cheddar cheese

1. Preheat oven 350°F. Coat 2-quart baking dish with nonstick cooking spray.
2. In bowl, whisk together milk, egg, and sugar.  Combine remaining ingredients in prepared dish. Pour milk mixture over and stir well.
3. Bake, covered, 60-65 minutes or until all liquid is almost absorbed. Uncover, and continue baking 10 minutes more.

Nutritional information per serving:
Calories 255, Calories from fat 19%, Fat 5 g, Saturated Fat 3 g, Cholesterol 32 mg, Sodium 178 mg, Carbohydrate 37 g, Dietary Fiber 1 g, Sugars 10 g, Protein 14 g, Diabetic Exchanges 2 starch, 1/2 fat-free milk, 1 lean meat

You can cook all your southern recipe favorites trim and terrific!  So, SHOP and enter TRIM 25 for 25% Discount on my website!!!!

Easy Lemon Blueberry Bread + Most Popular, Easiest Blueberry Recipes

Quick Lemon Blueberry Bread

Quick Lemon Blueberry Bread

Lemon Blueberry Bread + Favorite Blueberry Recipes

Did you know that blueberries give you the most bang for your buck with nutrition?  My two favorite blueberry recipes are in my fun, (you must read) cookbook, Too Hot in the Kitchen: Secrets to Sizzle at any Age-this Blueberry Lemon Bread and the White Chocolate Blueberry Bundt Cake.  The White Chocolate Blueberry Bundt Cake is an OMG, awesome, delicious, fantastic, best,….recipe, need I say more?  Another Too Hot in the Kitchen recipe for you to enjoy

Blueberries packed with nutrition!

Lemon Blueberry bread

Too Hot in the Kitchen: Secrets to Sizzle At Any Age cookbook

Lemon Blueberry Bread

White Chocolate Blueberry Bundt Cake

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 blueberry recipes and more easy healthy 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!!!

Watermelon Salad-OMG Favorite salad + Healthy + Easy

Watermelon salad

Watermelon and Tomato Salad

Watermelon Salad Perfect for Leftover Watermelon

What to do with leftover watermelon?  This is my go-to  watermelon salad, however, this watermelon salad recipe is so fabulous, I buy watermelon just to make it!!!  Watermelon, a warm-weather standout ingredient, sweetens up this simple salad from my Eating Well to Fight Arthritis cookbook 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 Salad from my arthritis cookbook-includes everyday, easy recipes to fight inflammation

My arthritis cookbook is really my healthiest of all my cookbooks.  If you’re not familiar with this cookbook, check out a sampling of recipes on my website.  With a “D” for diabetic-recipes and a “G” for gluten-free, plus tons of recipes and information.  Get your autographed copy and use discount code TRIM25 for 25% (already discounted)

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                              watermelon
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.  

Curious about watermelon?  This watermelon site has tons of watermelon scoop!

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

College Cookbook-KITCHEN 101 Takes Stress out of Cooking!!

college cookbookCollege Cookbook for First Kitchen:  KITCHEN 101

Graduation is stressful but so is being on your own to cook!  So you just graduated, now what? Graduation and moving out the nest with your first apartment can be a very exciting yet overwhelming time. Don’t let the kitchen be a reason to stress as that’s why I wrote trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence —your answer to all things food, helping you stock your pantry, and cook your favorite meals healthy and easy! A great college cookbook!

How I got the idea for KITCHEN 101

college cookbook


I was sitting on a plane next to a young man who told me he wished he had a cookbook for “movin’ on”  I decided that would be my next book to help people in their first kitchen whether graduation, marriage, divorce or you just need easy recipes as you don’t like to cook or you’re too busy!  Could be a college cookbook for your first kitchen or just to give you ideas, tips and easy recipes to get you cooking

College Cookbook, First Cookbook of just in need of easy recipes for your busy life!

This will be your go-to book for simple dishes that feed and please – no need for unhealthy dining out! Forget Chinese take-out when you can easily impress with yummy Beef and Broccoli Stir-Fry – and who needs the delivery guy when and fast and savory Chicken Fajita Pizza is just a few ingredients away – and happens to be good for you!

With everything you need to know about tackling the kitchen, from healthy delicious recipes to all you need to whip them up – this cookbook as a college cookbook or FIRST cookbook, KITCHEN 101: Secrets to Cooking Confidence is a must have for the proud graduate this season or the person too busy to cook!

Beef and Broccoli Stir-Fry from Holly Clegg’s trim&TERRIFIC KITCHEN 101: Secrets To Cooking Confidence     No need for Chinese take-out when you can whip up this quick and tasty stir-fry. Serve with rice.

Makes 4 servings

2 tablespoons low-sodium soy sauce

1 tablespoon honey

1 1/2 teaspoons ground ginger

1 teaspoon minced garlic

2 tablespoons cornstarch, divided

2 tablespoons plus 1 cup fat-free chicken broth, divided

1 pound flank steak, trimmed of fat and cut into strips (sirloin or round steak may be used)

1 onion, coarsely choppedcollege cookbook

4 cups broccoli florets

1 green or red bell pepper, seeded and cut into strips

1/2 cup chopped green onions

1 (8-ounce) can sliced water chestnuts, drained

1.  In glass dish or plastic bag, combine soy sauce, honey, ginger, garlic, 1 tablespoon cornstarch and 2 tablespoons chicken broth. Add sliced meat and marinate in refrigerator, covered, 1 hour, time permitting.

2.  In large shallow skillet coated with nonstick cooking spray, stir-fry meat few minutes until browned. Add onion, broccoli, and pepper cooking over medium-high heat 5-7 minutes or until tender.

3.  In small bowl mix together remaining 1 cup chicken broth and 1 tablespoon cornstarch. Add to skillet; bring to boil, stirring, until mixture slightly thickens and meat done.

4.  Stir in green onions and water chestnuts.

Nutritional info per serving:

Calories 272, Calories from Fat 23%, Fat 7g, Saturated Fat 3g, Cholesterol 48mg, Sodium 540mg, Carbohydrates 25g, Dietary Fiber 6g, Total Sugars 11g, Protein 28g, Dietary Exchanges:  3 vegetable, 1/2 other carbohydrate, 3 lean meat

Get your autographed copy DISCOUNTED with TRIM25 for 25% off (book already discounted on site) on my website so 35% off!!!

Check out my easy healthy college recipes to help you cook easily and healthier!





Berry Parfait – Picture-Perfect for Louisiana Strawberry Season

Strawberry Parfait

Berry Parfaits

Love Strawberry Season

As delicious as they are picture-perfect, Berry Parfaits from my Trim & Terrific Eating Well to Fight Arthritis cookbook are the perfect way to enjoy a creamy, berrilicious treat – no cooking required! A twist on strawberry shortcake, the ladyfingers are as delicious as cake and easier to layer. If entertaining this strawberry season, this recipe works well in individual servings – making it easy for your guests to enjoy. Best of all, strawberries are one of the top ranking antioxidant- containing foods and research shows they may also help improve and stabilize blood sugar. You will hardly believe this luscious treat is diabetic-friendly so there is always room for dessert!

Berry Parfaits from Holly Clegg’s Trim & Terrific Eating Well to Fight Arthritis cookbook. 

Light and delightful, strawberries layered with a luscious cream cheese layer and ladyfingers.

Makes 16 (1/2-cup) servings

2/3 cup seedless sugar-free raspberry preserves
1/4 cup orange juice
6 ounces reduced-fat cream cheese
1/4 cup sugar
1 teaspoon vanilla extract
1 (8-ounce) container fat-free whipped topping, thawed, divided
2 (3-ounce) packages ladyfingers, split in half (24)
1 1/2 cups strawberries, stemmed and sliced

1. In small bowl, mix together preserves and orange juice.

2. In mixing bowl, cream together cream cheese, sugar, and vanilla until light. Mix in whipped topping reserving, 1/2 cup for topping.

3. Line bottom of an oblong small dish with split ladyfingers. Layer with preserves mixture, cream cheese layer, and top with strawberries.  Repeat layers with remaining ladyfingers, preserves and cream cheese layer.

4. Carefully top with thin layer of remaining whipped topping.  Top with remaining strawberries.  Cover, refrigerate several hours or overnight.

Nutritional information per serving:

Calories 128, Calories from fat (%) 24, Fat (g) 3, Saturated Fat (g) 1, Cholesterol (mg) 9, Sodium (mg) 79, Carbohydrate (g) 23, Dietary Fiber (g) 1, Sugars (g) 11, Protein (g) 2, Diabetic Exchanges: 1 1/2 carbohydrate, 1/2 fat

Terrific Tip: Feel free to use your favorite berry in place of strawberries.

Thank you Driscoll’s for sending me coupons for free berries to use in my National Strawberry ShortCake Day (was June 14 – a little late, but delicious year-round) post!

Visit my website for more summer yummy recipes.

Mexican Breakfast Bake-Eggs Have Surprisingly Healthy Benefits

Mexican Breakfast Bake

Mildly Mexican Breakfast Bake

 Mexican Breakfast Bake is from Too Hot in the Kitchen.  We know bran is full of fiber and blueberries are brain food but you may be cutting out yummy foods previously deemed bad for you and missing out on their surprising health benefits. Sound too good to be true? Not this time. You do not have to deprive yourself to enjoy a healthy nutrient-rich diet.

Although eggs have previously been labeled as artery-clogging, they are now a highly recommended protein-rich food full of vitamins and minerals such as choline and lutein – vital for brain function, eye health, pregnancy and fetal development. At only 70 calories per egg, each provides 13 essential nutrients, vitamins and high-quality protein. Although eggs do contain cholesterol, recent studies have shown that they actually contain 14% less than previously thought, at 185 mg cholesterol per egg. The American Heart Association recommends eating 300 mg or less of cholesterol per day, so you may easily enjoy a whole egg several times per week for it’s nutritional benefits, or whip up a few egg whites to still get that great source of protein. Too much of a good thing can be bad for you if done in excess. The key is to treat yourself occasionally and by doing so you will also be boosting your health with nutritional benefits!

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

Simple ingredients magically create this make-ahead scrumptious breakfast dish fulfilling everyone’s expectations in my house.

Makes 8-10 servings

1 (4-ounce) can green chilies
8 ounces ground breakfast turkey sausage
1 onion, chopped
1 red, green, or yellow bell pepper, cored and chopped
1 teaspoon minced garlic
1 tablespoon chili powder
5 eggs
4 egg whites
2 cups fat-free half-and-half
1/2 cup chopped green onions
1 1/2 cups reduced-fat shredded Mexican blend cheese
5 (8-inch) 98% fat-free flour tortillas, cut into quarters

1. Coat 13x9x2-inch baking dish with nonstick cooking spray. Spread green chilies along bottom of dish.
2. In large nonstick skillet, cook and crumble sausage until starts to brown. Add onion and bell pepper, cooking until sausage is done and vegetables tender. Add garlic and chili powder. Remove from heat. Cool.
3. In large bowl, whisk together eggs, egg whites, and half-and-half. In another bowl, combine green onion and cheese.
4. Spoon one-third of sausage mixture over chilies in baking dish. Top with one-third tortilla quarters and one-third cheese mixture. Repeat layers, ending with cheese. Pour egg mixture evenly over casserole and refrigerate, covered, at least 6 hours or overnight.
5. Preheat oven 350°F. If using glass baking dish, place in cold oven and bake 50-60 minutes or until bubbly and golden brown and knife inserted into custard comes out clean.

Nutritional information per serving:
Calories 262 Calories from fat 28% Fat 7g Saturated Fat 3g Cholesterol 129mg Sodium 578mg Carbohydrate 23g Dietary Fiber 2g Sugars 5g Protein 18g Dietary Exchanges: 1 1/2 starch, 2 1/2 lean meat

Check out more of my easy healthy recipes.

Gluten Free Comfort Food – Cheesy Chicken Enchiladas

Gluten free enchiladas

G Chicken Enchiladas

Gluten free enchiladas plus your favorite recipes highlighted in my new arthritis book with a “G” symbol

Just because your favorite meal is “comfort food” doesn’t mean it can’t also be good for you! And what could more comforting than cheesy, meaty enchiladas. I am not giving up my favorite foods so I certainly do not expect you too. Chicken Enchiladas from my trim&TERRIFIC Eating Well to Fight Arthritis cookbook are Gluten-free reducing the risk of inflammation in the body. All gluten-free recipes are highlighted in my arthritis cookbook with a “G” for your ease of use. Best of all, this recipe is a time-saver, as it is great to make-ahead and freeze for a quick meal on a night you need dinner fast! For more easy recipes, check out my book, KITCHEN 101.

Gluten free enchiladas simple as corn tortillas

Chicken Enchiladas from Holly Clegg’s trim&TERRIFIC Eating Well to Fight Arthritis

An easy ‘combine and stir’ enchilada recipe with green enchilada sauce and a creamy chicken filling makes scrumptious, lighter style enchiladas.

12 enchiladas

6 ounces reduced-fat cream cheese
3 cups chopped, cooked chicken breasts
1 (4-ounce) can chopped green chilies
1 (28-ounce) can green enchilada sauce, divided
1 teaspoon chili powder
1 cup chopped green onion
12 (8-inch) flour tortillas (use corn tortillas for gluten-free)
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups reduced-fat shredded Mexican blend cheese, divided
Chopped green onion, garnish

1. Preheat oven 350°F. Coat oblong 3-quart baking dish with nonstick cooking spray.
2. In microwave-safe dish, microwave cream cheese until melted (1 minute). In bowl, combine melted cream cheese, green chilies, 2 cups enchilada sauce, chili powder, and green onion.
3. Pour 1/2 cup remaining enchilada sauce in prepared baking dish. Spoon about 1/3 cup chicken mixture in each tortilla, some black beans and 1 tablespoon cheese. Roll up and place seam-side down in prepared baking dish. Repeat with remaining tortillas. Top with remaining enchilada sauce.
4. Cover with foil. Bake 25-30 minutes or until hot. Sprinkle with remaining cheese and return to oven until cheese melts, about 5 minutes. Sprinkle with green onion, if desired.

Nutritional information per serving:
Calories 323, Calories from Fat 30%, Fat 11g, Saturated Fat 4g, Cholesterol 49mg, Sodium 1047mg, Carbohydrates 35g, Dietary Fiber 5g, Total Sugars 5g, Protein 22g, Dietary Exchanges: 2 starch, 1 vegetable, 2 1/2 lean meat

Terrific Tip: Look in the produce section of the grocery for containers of pre-chopped green onion. Use corn tortillas for gluten-free recipe.

For more delicious gluten free recipes visit