Blueberry Muffin Streusel Cake gone VIRAL!!!!!

Blueberry Muffin Streusel CakeLove, love blueberry season -Blueberry Muffin Streusel Cake + my blueberry favorite recipes!!

Blueberry Muffin Streusel Cake, in Too Hot in the Kitchen cookbook.  I don’t think I have ever had a recipe go so viral as this one, but I can understand why as it is siple to make and each bite is one of decadence for blueberry fans.  My daughter’s boss gave me the recipe and then I made it trim & terrific!  I make in a foil pan to take to the beach or to someone.  This luscious cake makes a great breakfast, snack or treat (or all three).  One of my other absolute favorite blueberry recipes is in that book too, White Chocolate Blueberry Bundt Cake (actually in my kitchen now). And, if you like desserts, this book might have my best desserts from blueberries to chocolate, Too Hot in the Kitchen: Secrets to Sizzle At Any Age

My Favorite Blueberry Recipes

And, if you like this cake, you will absolutely LOVE my three favorite blueberry recipes, Blueberry Muffin Streusel Cake  (recipe below), White Chocolate Blueberry Bundt Cake -melt in your mouth moist cake and Lemon Blueberry Bread -simple luscious lemon lover’s delight-all from my easy, full of fun, simple recipes and perfect for your girlfriend cookbook, Too Hot in the Kitchen!!  Learn the secrets to sizzle!!!

Check out my Blueberry Pinterest board for more yummy blueberry recipes!

Blueberry Muffin Streusel Cake from y cookbook, Too Hot in the Kitchen (great to read cookbook)

A cross between a muffin and cake; here’s my version that I made, again, again, and again —that’s how good it is.

Makes 12 servingsToo Hot in the Kitchen

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
1/2 cup skim milk
1 egg
2 tablespoons canola oil
1 cup fresh blueberries
Streusel Topping (recipe follows)

1. Preheat oven 375°F. Coat 9x9x2-inch square pan with nonstick cooking spray
2. In bowl, mix together flour, baking powder, sugar, milk and egg.
3. Stir in oil and blueberries, only until mixed.
4. Sprinkle 1/2 cup reserved Streusel Topping (see recipe) on bottom of pan. Carefully spread cake mixture on top. Cover with remaining reserved Streusel Pecan Topping.
5. Bake 20-25 minutes or until toothpick inserted in middle comes out dry.

Streusel Topping
A perfect topping to any breakfast cake.

1/3 cup sugar
1/3 cup light brown sugar
1/2 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, softened
1/2 cup chopped pecans

1. In small bowl, mix together sugar, brown sugar, flour and cinnamon. Cut in vanilla and butter using pastry blender or fork. Reserve 1/2 cup topping and add pecans to remaining topping.

Nutritional information per serving:
Calories 231, Protein (g) 3, Carbohydrate (g) 36, Fat (g) 9, Calories from Fat (%) 35, Saturated Fat (g) 2, Sugars (g) 22, Dietary Fiber (g) 1, Cholesterol (mg) 25, Sodium (mg) 83 Diabetic Exchanges:
2 1/2 other carbohydrate, 2 fat

Check out more of my easy, everyday healthier blueberry recipes

Shop on my website and enter discount code TRIM25 for 25% off all books and get book autographed!

Top Tips to Pick the Right Watermelon+ Favorite Recipe

Watermelon and Feta Salsa

Watermelon and Feta Salsa

Watermelon a Summer Favorite!

Summer and fresh juicy watermelon go hand and hand. Watermelon is usually available from early May to September but they are at their peak from mid-to late June. I love to use watermelon in many of my recipes as it adds a sweet touch, and though water accounts for over 90% of it’s weight, it is rich in potassium, Vitamins A & C.

Leftover watermelon

And, it seems you always have leftover watermelon and what to do with it?  Now you can also find watermelon in the grocery already cut for convenience.  Either way, whether it is leftover or you purchase it cut, you will absolutely love my recipe from my trimandTERRIFIC Too Hot in the Kitchen cookbook, Watermelon and Feta Salsa is a sweet and salty dip  you will want to dig into!  Another recipe I also make all the time is the Watermelon and Tomato Salad from my arthritis cookbook.  Fortunately, you can find watermelon year round as I would hate to go without either of these spectacular simple recipes.

The key is picking the right melon so here’s my tips:

Tips to picking the right Watermelon:

–       Your watermelon should feel heavy for its size; compare to similar melon.

–       Rind shouldn’t have any soft spots, gashes and should be dull and barely yield to pressure.

–       A good melon has a symmetrical shape; no matter if round or oval

–       Look on the bottom of the melon and you’ll find a discolored spot where the melon rested on the ground when it was growing. If this spot is light green, the melon is not yet ripe. If the spot is a yellowish-white color, the melon is probably ripe.

–       You can also test for ripeness by scratching the surface of a watermelon with your fingernail. A greenish-white color beneath the outermost layer of the rind indicates a ripe watermelon.

–       If you are watermelon thumper-a ripe melon will sound as if the fruit is hollow. You don’t want to hear a thud or a tone that is high in pitch.

Watermelon and Feta Salsa from Holly Clegg’s trimandTERRIFIC Too Hot in The Kitchen

An unusual combination, yet, one of my summer favorites with sweet watermelon, fresh mint, salty olives, and feta bursting with sweet and salty in each mouthful.

Makes 16 (1/4) cup servings

4 cups chopped watermelon

1/2 cup chopped red onion

1/3 cup crumbled reduced-fat feta cheese

2 tablespoons chopped Kalamata olives

2 tablespoons seasoned rice vinegar

2 teaspoons olive oil

1/4 cup chopped fresh mint

1. In small bowl mix together all ingredients. Serve.

Nutritional information per serving:

Calories 29 Calories from fat 36% Fat 1g Saturated Fat 0g Cholesterol 1mg Sodium 98mg Carbohydrate 4g Dietary Fiber 0g Sugars 3g Protein 1g Dietary Exchanges: 1/2 fruit

Spicy Advice: Try the red pepper seasoned rice vinegar for a little extra zing. Raid a salad bar for fresh Kalamata olives-it makes a difference.

Check out my easy, healthy watermelon 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.

Easy Easter Recipes — My 5 Ingredient Easter Recipe Favorites

Lemon Pie

Easy Easter REcipes

Easy Easter Recipes to keep you out of the kitchen all day!

Looking for  easy Easter recipes to prepare this year that are time-friendly,  healthier and still fantastic?  You are at the right place with all my trim & terrific easy recipes.   Holiday meals are always known for their classic dishes and familiar favorites,  but I wanted to give you options  with a delicious twist!

You can make your ham with my easy Easter recipes!  Try for Glazed Ham with Pecan Crust

Just wait until you taste this classic Glazed Ham with Pecan Crust – you don’t have to make an extra trip to the ham store. And there is no need to stress about hosting a holiday meal as I usually turn to my easiest cookbook, Kitchen 101: Secrets to Cooking Confidence, this book takes the guess work out of meal planning with complete dinner and party menus, no crazy ingredients, just healthy, mouth watering food– no thinking required!

Glazed Ham with Pecan Crust
No need to buy a honey baked ham at the store with this stunning ham with incredible taste, yet, so simply prepared.

Makes 20 – 25 (5-ounce) servings

1 10-pound fully cooked bone in ham

Easy Easter recipes

Glazed Ham with Pecan Crust

2 cups apple cider
1 cup light brown sugar
1 tablespoon Dijon mustard
1 1/2 cups finely chopped pecans

1.Preheat oven 325°F. Insert meat thermometer into center of ham without touching bone. Place ham in baking dish, pour cider over.
2. Roast in oven, basting with cider every 30 minutes for total cooking time of 12 – 15 minutes per pound or until thermometer registers 140°F.
3. Meanwhile, in bowl, combine brown sugar, mustard and pecans. Remove ham from oven last 40 minutes, firmly pat sugar pecan mixture all over ham. Return to oven, continue roasting until crust is brown and ham is done.
4. Slice and serve with sauce. Some of topping falls into sauce making it the perfect accompaniment to ham.

Nutritional information per serving:
Calories 306, Protein (g) 35, Carbohydrate (g) 12, Fat (g) 13, Calories from fat (%) 38, Saturated Fat (g) 3, Dietary Fiber (g) 1, Cholesterol (mg) 75, Sodium (mg) 1824, Diabetic Exchanges: 5 lean meat, 1 other carbohydrate

Easy Easter Recipes:  Try my Best Sweet Potatoes                                        Easy Easter recipes

If you’re looking for a classic sweet potato dish, you’ll absolutely LOVE my Butter Pecan Roasted Sweet Potatoes  with 5 ingredients, even easier than a sweet potato casserole but with the same sweet flavors-sweet candied yams, butter roasted pecans and subtle hint of pot with dash of cayenne. Also, from my KITCHEN 101 cookbook.

Easy Easter Recipes for Dessert but my Luscious Lemon Pie Screams Spring

I have a sweet tooth which means I have a ton of easy dessert recipes but honestly, I have heard more people tell me that my 5 ingredient Lemon Pie is their “go-to” dessert because simple to make and everyone raves about this luscious lemon dessert.  I serve with fresh berries and for those cheese cake, lovers, this will win you over too.

Lemon Pie from Too Hot in the Kitchen Cookbook
So simple, yet divine, a cross between a cheesecake and pie. Serve with fresh berries.

Makes 8-10 servings

1 (8-ounce) package reduced-fat cream cheese
1 (14-ounce) can fat-free sweetened condensed milk                                                                                             Easy Easter Recipes-Lemon Pie
1/2 cup lemon juice
1 tablespoon grated lemon rind
1 (9-inch) prepared graham cracker crust

1. In mixing bowl, mix together cream cheese, sweetened condensed milk, and lemon juice until smooth and creamy. Stir in lemon rind.
2. Transfer to graham cracker crust. Refrigerate until firm, 4 hours.

Nutritional information per serving:
Calories 261 Calories from fat 34% Fat 10g Saturated Fat 4g Cholesterol 19mg Sodium 213mg Carbohydrate 37g Dietary Fiber 0g Sugars 29g Protein 6g Dietary Exchanges: 2 1/2 other carbohydrate, 1 very lean meat, 1 1/2 fat

 And, for a bonus, have a fun kid-friendly breakfast                  Bunny-Biscuit0033-1024x680

You’ll love making the Bunny Biscuits and then everyone has biscuits for breakfast

For more 5-ingredient recipes featured in all my books!

 

 

And, if the Easter Bunny wants a fun, sassy and pink gift, there’s nothing better than my Too Hot in the Kitchen Cookbook

On my website, on SHOP enter TRIM25 for 25% off already discounted price!

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

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

 

Quick Chicken Lasagna – 5 Ingredient BEST recipe with Rotisserie chicken

Quick Chicken Lasagna

Holly Clegg’s Trim and Terrific Quick Chicken Lasagna

Quick Chicken Lasagna-family favorite

Watch me make my easiest family favorite, Quick Chicken Lasagna on YouTube.

Be sure to LIKE the video and SUBSCRIBE to my channel while you are there.

YouTube Preview Image

Only 5 ingredients – including no-boil noodles, marinara, ricotta, cheese and my favorite – the greatest invention EVER – rotisserie chicken! I love to freeze in individual portions for your own, healthy TV tray meal. Try adding sliced mushrooms, baby spinach, and black olives to this basic recipe for added flair. When I don’t feel like cooking, I turn to my easiest cookbook and check the Rotisserie Chapter in my Trim and Terrific KITCHEN 101: Secrets to Cooking Confidence with Cooking Basics plus 150 Easy Healthy Recipes

Chicken Lasagna from KITCHEN 101 cookbook

Scrumptious chicken lasagna becomes simple in preparation with no-boil noodles and rotisserie chicken. Have fun adding other ingredients and using different flavored marinara sauces.

Makes 8-10 servings

2 (25-ounce) jars marinara sauce

1 (8-ounce) package no-boil lasagna noodles, divided

1 (15-ounce) container low-fat ricotta cheese

2 1/4 cups shredded part-skim mozzarella cheese, divided

1 rotisserie chicken, skin removed, cut into pieces (about 3 cups)

1.  Preheat oven 375˚F. Coat 13 Terrific Tip: x9x2-inch pan with nonstick cooking spray.

2.  Spread about 1 cup marinara sauce on bottom of pan. Top with one-third noodles, all the ricotta cheese, 1 cup mozzarella, half the chicken and 1 cup sauce. Repeat layering with one-third noodles, remaining chicken, and 1 cup mozzarella. Top with remaining noodles and sauce.

3.  Bake, covered with foil, 1 hour. Uncover and top with remaining 1/4 cup cheese and continue cooking 5 minutes or until cheese is melted.

 Nutritional info per serving:

Calories 351, Calories from Fat 27%, Fat 10g, Saturated Fat 4g, Cholesterol 70mg, Sodium 907mg, Carbohydrates 36g, Dietary Fiber 4g, Total Sugars 13g, Protein 27g, Dietary Exchanges: 2 starch, 1 vegetable, 3 lean meat

Terrific Tip: Try adding sliced mushrooms, baby spinach, and black olives to this basic recipe for added flair.

You’ll love all my more healthy, freezer friendly recipes

Crawfish Etouffee Recipe with healthy roux- a Louisiana Favorite

Crawfish Etouffee recipeCrawfish Etouffee Recipe Easy-to-make wherever you live!

From my daughter Haley:  After adjusting back into school after winter break, I realized how much I missed my southern foods!  Within one week I made Crawfish Etouffee and Chicken and Sausage Gumbo both from my mom’s Gulf Coast Favorites book.  All of my friends at school love southern cooking and hover around my kitchen when I am cooking.  I always love to share southern recipes, because my friends always rave about how tasty the recipes are. Both recipes took very little time and were full of flavor.  The only downside is that seafood is extremely expensive in St. Louis.  After a few grocery bills, my parents cut my southern craving down to only a few seafood recipes per month!

Yes, Crawfish Etouffee recipe can be healthy!

You get all the wonderful flavor with the crawfish etouffee recipe without all the fat!  Easy to make and healthier to eat, you won’t miss the high calorie, high fat version of this recipe.  Stick with me and enjoy all your Louisiana favorites trim & terrific!

Crawfish Etouffee recipe from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites Cookbook
The key ingredients in this popular Louisiana staple are tender crawfish simmered with onion, green pepper, and garlic stared with a light roux. This easy to follow recipe will quickly become part of your Cajun recipe repertoire.

Makes 4 (1-cup) servings

2 tablespoons oil
3 tablespoons all-purpose flour
1 onion, chopped
1/2 cup chopped green bell pepper
1 teaspoon minced garlic
1 cup fat-free chicken broth
1 tablespoon paprika
1 pound crawfish tails, rinsed and drained
Salt and pepper to taste
1 bunch green onion tops only, finely chopped

1. In large nonstick skillet coated with nonstick cooking spray,heat oil and stir in flour.
2. Cook over medium heat until light brown, 5–8 minutes, stirring constantly. Add onion, green pepper, and garlic, sauté until tender, 5 minutes.
3. Gradually add chicken broth, stir until thickened. Add paprika and crawfish. Bring to boil.
4. Reduce heat, cover, cook 20–25 minutes, stirring occasionally. Salt and pepper to taste.
5. Stir in green onions, cook another few minutes.

Nutritional information per serving: Calories 220, Calories from fat (%) 36, Fat (g) 9, Saturated Fat (g) 1, Cholesterol (mg) 159, Sodium (mg) 217, Carbohydrate (g) 13, Dietary Fiber (g) 4, Sugars (g) 4, Protein (g) 22, Diabetic Exchanges: 1 carbohydrate, 3 lean meat

Terrific Tidbit: The browned flour and oil creates a roux that gives the etouffee that deeper color

Check out Holly’s healthier Louisiana recipes

Chicken and Sausage Gumbo–Secret to Simple Healthy Roux

Chicken and Sausage Gumbo

Chicken and Sausage Gumbo recipe that is healthier!

When you think of Louisiana cuisine, gumbo comes to mind, and with this drizzly cold weather I was in the mood for a warm satisfying bowl of this Louisiana favorite Chicken and Sausage Gumbo in my Gulf Coast Favorites cookbook (focuses on southern and Louisiana recipes).  If you are not in a region where seafood is plentiful, this version is the answer.

It also gave me the perfect excuse to try out the new Rice Select Royal Blend Brown Rice, Chia and Orzo. As I always serve gumbo over rice, this healthy alternative is delicious enough on it’s own, as a side dish or paired with a soup, meat or veggies! A good source of fiber and heart-healthy omegas, you have to check this out next time you hit the grocery.

The secret is in the roux

The secret to a good gumbo is the roux, and my secret is I use browned flour for the roux.  Not only is this a time saver, but you get that rich nutty flavor with out all the fat.  Not only does it taste great, it is so easy as you bake the roux in the oven. So, no matter where you live, you can enjoy my Chicken and Sausage Gumbo.  Remember, gumbo freezes well and so does extra rice!

Chicken and Sausage Gumbo from Holly Clegg’s trim&TERRIFIC  Gulf Coast Favorites Cookbook

CHicken and Sausage gumbo Holly Clegg's Trim and Terrific Gulf Coast Favorites Cookbook

Holly Clegg’s Trim and Terrific Gulf Coast Favorites Cookbook

Chicken and sausage gumbo, a Louisiana favorite, may be prepared easily and conveniently with chicken, sausage, and seasonings. Gumbo is served over rice.

Makes 14 (1-cup) servings

1/2 cup all-purpose flour
1 pound reduced-fat sausage, sliced in 1/4-inch pieces
2 pounds boneless, skinless chicken breasts, cut in pieces
1 onion, chopped
1 teaspoon minced garlic
1 green bell pepper, cored and chopped
2 stalks celery, chopped
8 cups fat-free chicken broth
1 (16-ounce) package frozen cut okra or fresh cut okra
1 teaspoon dried thyme leaves
1/4 teaspoon cayenne
Salt and pepper to taste
1 bunch green onions, chopped

1.  Preheat oven 400ºF.
2.  Place flour on baking sheet, bake 20 minutes, stirring every 7–10 minutes until a dark nutty brown color. Set aside.
3.  In large nonstick pot coated with nonstick cooking spray, stir-fry sausage over medium heat until crispy brown, set aside.  Remove any excess grease, recoat skillet with nonstick cooking spray.
4.  Add chicken and cook, stirring until starting to brown. Add onion, garlic, green pepper, and celery, cooking until tender. Add browned flour, stir continuously.
5.  Gradually add chicken broth, okra, thyme, cayenne, and salt and pepper. Bring to boil, lower heat and simmer 30 minutes or until chicken is tender. Add sausage and green onions cooking 5 more minutes. Serve over rice.

Nutritional information per serving: Calories 160, Calories from fat (%) 11, Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 49, Sodium (mg) 550, Carbohydrate (g) 12, Dietary Fiber (g) 2, Sugars (g) 4, Protein (g) 22, Diabetic Exchanges: 1 carbohydrate, 3 very lean meat

Check out Holly’s easy Louisiana southern recipes

Louisiana Barbecue shrimp recipe perfect when too tired to cook!

 

Louisiana Barbecue Shrimp

 

 Louisiana Barbecue Shrimp to the Rescue

Louisiana Barbecue Shrimp perfect when too tired to cook!  Flew in last night after being gone 10 days…refrigerator was empty but I craved homemade food…tired of eating out.  I immediately went to my “go to” recipe when I need an easy meal….and crave Louisiana seafood.  Louisiana Barbecue Shrimp–and, of course, I keep  shrimp in my freezer.  After all, I am on a shrimp hit list as the shrimpers come to my house in their truck with ice chests of fresh large shrimp.  There is nothing better!!!!

Go Healthier with My Louisiana Barbecue Shrimp recipe

I promise my recipe will be just as good as those rich, heavy dishes you order at the New Orleans restaurants.  With a few tweaks but all the flavors, you can now enjoy my  Louisiana Barbecue Shrimprecipe in the comfort of your own home.  Because this recipe is so good, I keep it permanently on my website.  So, here’s the recipe for Barbecue Shrimp from my Gulf Coast Favorites cookbook-which includes all your Louisiana and southern favorites!!

Enjoy more of my Louisiana easy recipes

Looking for Best Appetizers? Eight Layered Greek Dip

best appetizers

Eight Layered Greek Dip

Best Appetizers to prepare ahead of time

Company coming and a need quick and inviting appetizer with effortless work? This is one of my best appetizers year-round you can whip up easily with fresh ingredients and a little feta.  Plus, no making hummus here as I keep it easy and buy a container of your favorite blend.  Eight Layered Greek Dip  is from my fabulous, fun and festive cookbook, Too Hot in the Kitchen  which I guarantee will become a favorite all time cookbook as there are tons of easy new recipes plus you can plan your holidays healthier with this book.   All my recipes include nutritional information and are trim :& terrific!!  Best appetizers in my books are definitely ones you can make ahead and make an impression.  This recipe  serves a ton of people as it doubles easily.

Move over Tex-Mex Dip once you try this appetizer recipe!

If you need a last minute quick impressive knockout crowd-pleasing appetizer, here you go! Move over Mexican layered dip as you will see once you have one bite of this Mediterranean version.  I recommend serving with a variety of pita chips or try red and green pepper squares or cucumber rounds.  And, this is one of the best appetizers to also please your vegetarian friends! Plus diabetic-friendly!!

Eight Layered Greek Dip from Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen

Makes 10 servings

1 (10-ounce) container roasted red pepper hummus
1 cup coarsely chopped fresh baby spinach
1/2 cup chopped sun-dried tomatoes, reconstituted
1/2 cup chopped peeled cucumber
1/4 cup chopped red onion
1/4 cup crumbled reduced-fat feta cheese or crumbled goat cheese
2 tablespoons sliced Kalamata olives
1/4 cup chopped  pecans, toasted

1. Spread hummus on 9-inch serving plate.

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

Nutritional information per serving:
Calories 90 Calories from fat 58% Fat 6g Saturated Fat 0g Cholesterol 1mg Sodium 245mg Carbohydrate 7g Dietary Fiber 2g Sugars 2g Protein 2g Dietary Exchanges: 1/2 starch, 1 fat

For more healthy diabetic-friendly recipes visit my website www.hollyclegg.com 

Homemade Christmas Gift Breads for Teachers & Friends: Chocolate Zucchini Bread

Affordable and Best Homemade Christmas Gift Breads

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 Christmas Gift Breads are make-ahead gifts!

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.

Another  Homemade Christmas Gift bread

that’s so popular is my Quick Lemon Blueberry Bread made with Bisquick and cream cheese-.

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 and more great homemade gift ideas.