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Watch Me Make Quick Chicken Lasagna with Glen ‘Big Baby’ Davis 

Glen ‘Big Baby’ Davis and I made this Quick Chicken Lasagna – no fuss, 5 ingredients and even out of my Diabetic Cooking cookbook – so delicious! Glad he was there to help me open the jars! Take the easy but delicious way out with commercial pasta sauce, rotisserie chicken and no-boil noodles to create my friend, Karen’s masterpiece…perfect for the person who doesn’t have time to cook but wants to impress.  I have lots of people who repeat this recipe often.

Quick Chicken Lasagna from the Trim & Terrific Diabetic Cooking Cookbook

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

2 (26-ounce) jars red pasta sauce

1 (8-ounce) pkg no-boil lasagna noodles

2 cups shredded part-skim Mozzarella cheese

2 (10-ounce) pkgs chopped frozen spinach, thawed and drained

1 (4-ounce) pkg crumbled goat cheese

1. Preheat oven to 350˚F.

2. Combine chicken and pasta sauce.

3. In an oblong baking dish, spread thin layer of chicken sauce. Top with layer of noodles, one-third chicken sauce, Mozzarella cheese, half spinach, one-third of goat cheese. Repeat layering with noodles, chicken sauce, Mozzarella, remaining spinach, one-third of goat cheese. Continue with remaining noodles, chicken sauce, Mozzarella, goat cheese.

4. Bake, covered, 50 minutes. Uncover, bake 5 minutes longer, or until bubbly. Serve immediately.

Nutritional information per serving

Calories 393, Protein (g) 29, Carbohydrate (g) 40, Fat (g) 13, Calories from Fat (%) 29, Saturated Fat (g) 5, Dietary Fiber (g) 6, Cholesterol (mg) 57, Sodium (mg) 1026, Diabetic Exchanges: 2.5 lean meat, 2 starch, 2 vegetable, 1 fat

Terrific Tidbit: For the person that doesn’t like to cook, this lasagna is made with commercial pasta sauce, rotisserie chicken, and no-boil noodles to create one of my very favorite lasagnas. If you’re not using no-boil noodles, do not bake before freezing. Try different flavored pasta sauces such as roasted garlic for bonus flavor.

Quick Chicken Lasagna with Glen ‘Big Baby’ Davis

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Pizza Rice with Glen ‘Big Baby’ Davis

Pizza Rice

Watch me make Pizza Rice (recipe below) with basketball star, Glen ‘Big Baby’ Davis. It was so much fun, and I assure you that kids of all ages, from 2 to 82, will love to dig in to this delicious side dish or vegetarian main dish!

Pizza Rice from my The New Holly Clegg Trim & Terrific Cookbook

Rice and pizza team up to make a child’s dream team. Use for a main or a side dish; either way, it’s a hit.

Makes 4-6 servings

1 (14 1/2-ounce) can diced tomatoes with juice

1 (.7-ounce) package Italian salad dressing mix

4 cups cooked rice

1 cup shredded part-skim Mozzarella cheese

1. In medium nonstick pot, combine the tomatoes with the Italian dressing, stirring until mixed and well heated.

2.  Stir in the cooked rice, and cheese. Cook over a low heat until well heated and the cheese is melted, 3- 5 minutes. Serve.

Nutritional information per serving

Calories 205, Protein (g) 8, Carbohydrate (g) 35, Fat (g) 3, Calories from Fat (%) 15, Saturated Fat (g) 2, Dietary Fiber (g) 2, Cholesterol (mg) 11, Sodium (mg) 599 Diabetic Exchanges: 0.5 lean meat, 2 starch, 1 vegetable

Pizza Rice with Glen ‘Big Baby’ Davis

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Watch me make Southwestern Shrimp, Corn, and Sweet Potato Soup with Glen ‘Big Baby’ Davis

Southwestern Shrimp Corn and Sweet Potato Soup

Southwestern Soup is one of my absolute favorite, go-to meals – I keep the ingredients on hand at all times to whip up for a fast flavorful meal in minutes, as it is basically a ‘pour’ and stir recipe! The natural sweetness of the yams, or Louisiana sweet potatoes, combined with the mild spice of the tomatoes and green chilies really is a wonderful combination. It was such a blast whipping this up with Glen ‘Big Baby’ Davis - he really knows his way around a kitchen!

Southwestern Shrimp, Corn, and Sweet Potato Soup from Too Hot in the Kitchen: Secrets to Sizzle At Any Age

Naturally sweet yams, shrimp, corn and spicy southwestern seasonings flawlessly come together in this easy (dump and stir) satisfying soup.

Makes 12 (1-cup) servings

1 red onion, chopped

1/2 teaspoon minced garlic

2 cups diced peeled Louisiana yams, (sweet potatoes)

1 (16-ounce) bag frozen corn

1 (15-ounce) can cream-style corn

1 (10-ounce) can chopped tomatoes and green chilies

1 cup salsa

4 cups fat-free chicken broth

2 teaspoons chili powder

1 teaspoon ground cumin

1 1/2 pounds peeled medium shrimp

Salt and pepper to taste

Chopped green onions

1. In large nonstick pot coated with nonstick cooking spray, sauté onion and garlic until tender. Add all ingredients except shrimp; bring mixture to boil.

2. Add shrimp, return to boil, reduce heat and continue cooking until shrimp are done, 7-10 minutes. Season to taste. Sprinkle with green onions, when serving.

Nutritional information per serving:

Calories 146 Calories from fat 8% Fat 1g Saturated Fat 0g Cholesterol 84mg Sodium 518mg Carbohydrate 23g Dietary Fiber 3g Sugars 5g Protein 12g Dietary Exchanges: 1 1/2 starch, 1 1/2 very lean meat

Southwestern Shrimp, Corn and Sweet Potato Soup with Glen ‘Big Baby’ Davis

Shrimp & Grits Casserole

With May here and summer fast-approaching, I’m sure your calendar is filled with tons of important dates. One of my favorite ways to entertain is to prepare a wonderful, stress-free brunch and graduation is just the exciting occasion host one. There can be alot going on during the end of the school-year, so keep the celebration simple with my delectable yet easy Shrimp and Cheese Grits. This will entice your taste buds and impress your guests.  And don’t worry, no one ever said brunch meant spending an entire morning in the kitchen. This scrumptious dish is a time-saver as you can make it ahead of time to surprise your family the next morning. After all, the purpose of brunch is to sit down and delight in your company.

Celebrate Graduation with a Make-Ahead Brunch

One thing comes to mind when it comes to St. Patrick’s Day – Green! I love to serve green foods on the March 17^th holiday, and the Frozen Pistachio Pie is a fun and delicious way to eat green!

Decorating is a snap too – now that Mardi Gras has passed, just separate out all of those green beads and fill up various sizes of glass containers for a festive centerpiece.

Frozen Pistachio Pie from Holly Clegg trim&TERRIFIC Freezer Friendly Meals

This pie, laced with nuts in a chocolate crust and topped with hot fudge, is refreshingly indulgent.

Makes 8 servings

1 1/2 cup crushed chocolate graham crackers
2 tablespoons sugar
3 tablespoons butter, melted
1/4 cup chopped pistachios or cashews
1 quart fat free vanilla ice cream or yogurt, softened
1 (4-serving) instant pistachio flavored pudding and pie filling
1/2 cup chocolate fat free fudge topping, warmed

1. Preheat oven 375°F.
2. In 9-inch pie plate, stir together graham cracker crumbs, sugar, and butter, press on bottom and up sides. Bake 8 – 10 minutes. Cool completely.
3. Meanwhile, in a large bowl, quickly combine the pistachios, ice cream, and pudding until well mixed. Transfer mixture into cooled crust.

To Prepare and Eat Now:  Freeze, covered for at least 4 hours or until firm.  Serve with warmed chocolate fudge topping on each slice.

To Freeze: Freeze, covered for at least 4 hours or until firm.
To Prepare After Freezing: Serve from the freezer. Drizzle warmed chocolate topping on each piece when serving.

Nutritional information per serving: Calories 339, Protein (g) 6, Carbohydrate (g) 63, Fat (g) 8, Calories from Fat (%) 21, Saturated Fat (g) 3, Dietary Fiber (g) 1, Cholesterol (mg) 11, Sodium (mg) 441, Diabetic Exchanges: 4 other carbohydrate, 2 fat

Green! St Patrick’s Day Frozen Pistachio Pie

One of my favorite stops is always 9News at 4 in Denver.  Salmon is quick cooking and a go to recipe for me.  Everyone raves about this easy gourmet-on-the go recipe for Salmon Marsala.  I keep a bottle of Holland House Marsala cooking wine in my pantry for a pantry-friendly wine–and I LOVE the flavor of Marsala.  And, remember, salmon is packed with heart healthy omega fatty acids…give the recipe a try!

Salmon Marsala

Fig, Caramelized Onion, Prosciutto, and Goat Cheese Pizza

You’ve heard that the way to a man’s heart is through his stomach but have you ever wondered just what are the foods to put your sweetheart in the mood? One of the most fun chapters, Food for the Mood, in my new cookbook, Too Hot in the Kitchen: Secrets to Sizzle At Any Age, will tell you just that! Did you know that oysters are high in zinc content, a mineral that aids in the production of testosterone, leading to the rumor that Casanova consumed over 50 oysters in a day to boost his libido? And if you want to spice things up in your kitchen, don’t forget to add the heat since “hot food” generates a physiological response as when you get excited!

Figs are considered a symbol of fertility and revered as an aphrodisiac as in this delicious Fig, Caramelized Onion, Prosciutto and Goat Cheese Pizza. Figs are also chocked full of nutrients and fiber, so why wouldn’t you tempt your loved one with this dish?!

Fig, Caramelized Onion, Prosciutto & Goat Cheese Pizza from Too Hot in the Kitchen: Secrets to Sizzle At Any Age,

Turn pizza into an alluring palate pleasing masterpiece.

Makes 8 servings

1 teaspoon plus 1 tablespoon olive oil, divided

1 small onion, thinly sliced

Pinch of sugar 1 (12-ounce) thin pizza crust

2 tablespoons orange marmalade

4 ounces figs, sliced in thirds

2 ounces prosciutto, cut into pieces

1/2 cup crumbled goat cheese

1/4 cup shredded part-skim mozzarella cheese

1 teaspoon dried rosemary leaves, optional

1. In small nonstick skillet, heat 1 teaspoon olive oil and sauté onion, stirring occasionally, about 10 minutes until start to turn golden. Add sugar and continue cooking until caramel color. Set aside to cool.

2. Preheat oven 450°F. On pizza crust, spread remaining 1 tablespoon olive oil and cover with orange marmalade. Arrange cooled onions, figs, prosciutto, goat cheese and mozzarella on crust.

3. Sprinkle with rosemary, if desired. Bake 10-15 minutes or until cheese is melted and crust crisp.

Nutritional information per serving:

Calories 281 Calories from fat 34% Fat 10g Saturated Fat 4g Cholesterol 16mg Sodium 279mg Carbohydrate 38g Dietary Fiber 4g Sugars 12g Protein 6g Dietary Exchanges: 2 starch, 1/2 fruit, 1/2 lean meat, 1 1/2 fat

Spicy Advice: Figs are high in fiber and potassium. Can’t find figs, just substitute dates.

Foods For the Mood – Are You Hot in Your Kitchen? Fun Facts!

Easy Red Velvet Cake or Trifle

Planning on making a special Valentine’s Day meal? Last year I had a few couple friends over for a red and pink themed dinner and it was so fun! Even if you have no plans for February 14^th, make it fun for the whole family with this Easy Red Velvet Cake. Perfect this time of year, the dessert also holds one of my favorite “make-it-work” stories. When my Mother was making this cake for a family gathering, the layers fell apart. My motto is ‘if a chocolate soufflé falls, serve it as a chocolate pudding…never start over!’ She was upset, but I told her just to grab a trifle bowl, and the outcome was the most popular dessert of the night, Red Velvet Trifle. Add fresh fruit, such as red strawberries for a stunning presentation everyone will love. I can never decide which way to make it so the choice is yours!

Easy Red Velvet Cake from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites

Perfect for Christmas, Valentine’s Day, or any special occasion, this southern classic never goes out of style. Take a short cut by using cake mix to effortlessly prepare a beautiful and deliciously rich luscious cake.

Makes 16–20 servings

1 (18.25-ounce) box yellow cake mix

2 tablespoons cocoa

1/4 cup canola oil

1 egg

3 egg whites

1 (1-ounce) bottle red food coloring

1 cup skim milk

1 tablespoon vinegar

Cream Cheese Icing (recipe below)

1. Preheat oven to 350°F. Coat three 9-inch round cake pans with nonstick cooking spray.

2. In a mixing bowl, combine cake mix, cocoa, oil, egg, egg whites, and food coloring. In a small bowl, combine milk and vinegar, and add to mixing bowl. Mix until well combined.

3. Pour batter into prepared pans and bake for 15–20 minutes or until a toothpick inserted comes out clean. Cool layers on a rack and ice with Cream Cheese Icing.

Cream Cheese Icing

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

3 tablespoons butter

1 (16-ounce) box confectioners’ sugar

1 teaspoon vanilla extract

1. In a mixing bowl, beat cream cheese and butter until smooth. Add confectioners’ sugar and beat until light. Add vanilla. 

Nutritional information per serving

Calories 272, Calories from fat 29%, Fat 9g, Saturated Fat 4g, Cholesterol 23mg, Sodium 246mg, Carbohydrate 45g, Dietary Fiber 0g, Sugars 35g, Protein 3g, Diabetic Exchanges: 3 carbohydrate, 2 fat

Terrific Tidbit: For another fantastic dessert option, turn this cake into a trifle by layering cake, cream cheese icing, and nonfat whipped topping in a trifle or glass bowl.

Easy Red Velvet Cake – One of my Favorite Cakes

Shrimp Cheese Grits Casserole

This post was from awhile ago…but making for Christmas gang also!  I am exhausted! I had 30 wonderful kids with me all weekend as we all went to Mardi Gras in New Orleans.  My daughter, Haley, invited 30 of her friends from Wash U in St. Louis to come experience Mardi Gras for the first time.  Many had never even been to the South so of course I had to have lots of food!! We had 5 king cakes and I cooked our classic Louisiana dishes that feed a crowd. I made Shrimp and Cheese Grits from Freezer Friendly Meals, ahead of time and froze so I didn’t have to spend hours in the kitchen when everyone got there.  I also had to make our favorite appetizers kids love to dig into – Hamburger Dip and Super Salsa…both with only a few ingredients and so easy. Of course they were gobbled up! It was a whirl-wind weekend full of fun but good to be back in my routine too!

Shrimp and Cheese Grits for a House Full

When you think of Louisiana cuisine, gumbo comes to mind.  My kids live in Dallas and New York but rely on my easy recipe for this Louisiana favorite.  If you are not in a region where seafood is plentiful, this version is the answer. 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, 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

Chicken and Sausage Gumbo-Secret to a Simple Healthy Roux