Speedy Spinach Dip

If you’re having company or just need a quick dip–this fantastic Spinach Dip is made with only five pantry-friendly ingredients.  Full of fiber, nutrients, and antioxidants, keep green foods such as spinach and broccoli on hand as they are easy to pump up the nutrition in meals. Spinach is a great addition to enchiladas, lasagna, or even for a salad; while broccoli can be thrown in stir-fry’s and casseroles.  Speedy Spinach Dip is delicious, super easy and fast to throw together and only five ingredients.  And, who doesn’t like Spinach Dip?

Speedy Spinach Dip from Holly Clegg’s Gulf Coast Favorites Cookbook
Dip lovers of all ages will want to dig into this five ingredient trouble-free spinach dip. With reduced-fat cream cheese and Swiss cheese, you won’t have to feel guilty about going back for more.

Makes 16 (1/4-cup) servings

2 (10-ounce) packages frozen, chopped spinach
1 cup salsa
4 ounces reduced-fat cream cheese
1 (5-ounce) can evaporated skim milk
1 cup shredded, reduced-fat, Swiss or Alpine Lace cheese

1. Cook spinach according to package directions. Drain well.
2.  In medium nonstick pot, combine spinach and remaining ingredients. Cook over medium heat, stirring until cheese is melted

Nutritional information per serving:
Calories 62, Calories from fat (%) 43, Fat (g) 3, Saturated Fat (g) 2, Cholesterol (mg) 9, Sodium (mg) 135, Carbohydrate (g) 4, Dietary Fiber (g) 1, Sugars (g) 2, Protein (g) 5, Diabetic Exchanges: 1 lean meat

Five Ingredient Speedy Spinach Dip

Are you making a special dinner for Valentine’s Day? Even if you are not, this fun playful cake will make your Sweetheart’s day extra sweet! Spouse, kids, friends, or coworkers – all ages will appreciate this delicious festive cake this Valentine’s Day.  Last year I had a Valentine’s party at my house…and really got into the Valentine’s Day theme with inexpensive decorations.  We all had so much fun and here is a glimpse of our fun night!

Strawberry Heart Cake from The New Holly Clegg Trim & TERRIFIC Cookbook

This awesome cake is too good to save for only Valentine’s Day. Turn into a round layered cake year-round with 9-inch round pans. It begins with a cake mix and is easy to make.

Makes 16 servings

1 (18.25-ounce) box white cake mix

1/4 cup canola oil

2 eggs

2 egg whites

1 (3-ounce) package strawberry gelatin

1/2 (10-ounce) package frozen sliced strawberries (1/2 cup) (reserve extra for frosting)

1/2 cup skim milk

Strawberry Frosting (recipe follows)

1. Preheat oven to 350ºF. Coat one 9 x 9 x 2-inch square pan and one 9-inch round cake pan with nonstick cooking spray.

2. In mixing bowl, combine cake mix, oil, eggs, egg whites, strawberry gelatin, 1/2 cup strawberries, milk, mixing until well blended. Divide batter, pour into prepared pans. Bake 25 – 30 minutes, or until wooden toothpick inserted in center comes out clean. Remove from pans, cool completely.

3. To form heart: Place square cake on large platter. Cut round cake in half, place each half with cut side next to square side. You may need to trim corners. This now makes a heart. Turn cakes so square cake’s pointed end is down and round halves are at top. Frost heart cake with Strawberry Frosting (see recipe below).

Strawberry Frosting

3 tablespoons butter

1 (16-ounce) box confectioners’ sugar

1/2 (10-ounce) package frozen sliced strawberries (1/2 cup)

1. In medium mixing bowl, mix together butter, confectioners’ sugar, remaining strawberries until well blended.

Nutritional information per serving: Calories 336, Protein (g) 3, Carbohydrate (g) 60, Fat (g) 9, Calories from Fat (%) 25, Saturated Fat (g) 2, Dietary Fiber (g) 1, Cholesterol (mg) 27, Sodium (mg) 262 Diabetic Exchanges: 4 other carbohydrate, 2 fat

Steal Your Heart for Valentine’s Day with this Strawberry Valentine’s Day Heart Cake

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

Remember, cooking is creative so have fun this holiday season.  Here’s my Holiday Cooking Rules for a “No Stress Holiday Meal”  You can check out my website for holiday menus and recipes.  Recipe is:  Holiday Bars

Rule #1   If you don’t have an ingredient, leave it out-don’t run back to the grocery–no one will know that your cornbread dressing was supposed to have mushrooms, or a cake needed nuts.  I always say if a chocolate soufflé falls, serve it as chocolate pudding with a smile.

Rule #2  Select recipes that don’t only cook in the oven…remember you will have a busy oven so select stove top recipes.

Rule #3   Plan your menu with time saving make ahead recipes to freeze. 

 Rule #4   Prepare what you are comfortable with and pick up or let people bring the rest…you don’t have to prepare every dish to have a memorable meal. 

a)      Order a cooked turkey and garnish with fresh parsley and crab apples to give it a personal touch. 

b)      If you don’t like to make desserts, order festive holiday cookies or pies from your  favorite bakery.

 Rule #5   Ambience: Create an easy centerpiece by filling a glass bowl with pomegranates or seasonal items—no need for expensive flowers.

 Rule #6  Use holiday themed paper goods or plastic plates to serve dessert-easy clean up.

 Rule#7:  Cook trim&TERRIFIC

Last minute fun holiday gift-get a copy of my new fun whimsical cookbook–includes Effortless Entertaining, Foods To Improve…. and the popular Diva Dermatology Chapter

Christmas Recipes with No Kitchen Stress

The red Valentine champagne flutes (from the Dollar Store)inspired me for this SO MUCH FUN party….I cooked but the decorations made the party…and the people.

Valentine table decor

Valentine Candy Decor

Valentine Dinner

Mike and Holly

My Valentine’s Dinner Party February 2009

Crawfish Etouffee

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!

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 butter

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, melt butter, 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 210, Calories from fat (%) 31, Fat (g) 8, Saturated Fat (g) 4, Cholesterol (mg) 170, Sodium (mg) 257, 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 deep rich flavor.

Missing the South – Crawfish Etouffee

Chicken and Dumplings

My husband loves to pitch in and help in the kitchen, but after he had knee surgery last week he has been faithfully recovering on the couch. My mom came in to help out last week, and by helping out, I mean testing loads of her new recipes on us – which of course were delicious! This week I jumped at the chance to feed him home-cooked comfort food to help him heal! After flipping through my mom’s cookbooks I remembered the classic Chicken and Dumplings – my all time favorite growing up!

Chicken and Dumplings from The New Holly Clegg trim&TERRIFIC Cookbook

This Southern comfort dish is great in the winter months and popular in my home. If you prefer a thicker soup, mix a little soup and flour together; then return the mixture to the pot. If you like lots of dumplings, double the recipe and add them all to the soup.

Makes 6 – 8 servings

2 pounds skinless, boneless chicken breasts, cut into small serving pieces

3 quarts water

Salt and pepper to taste

2 (103/4-ounce) cans 98% fat-free cream of mushroom soup

6 chicken bouillon cubes

1/2 cup all-purpose flour

1 celery stalk, cut into pieces

1 onion, quartered

4 carrots, peeled and sliced

2 cups self-rising flour

2 tablespoons canola oil

3/4 cup skim milk

1. Place chicken in large pot with water, salt, pepper, mushroom soup, bouillon cubes, all-purpose flour mixed with little water to make smooth paste, celery, onion, and carrot slices. Bring to boil. Reduce heat to medium, cook 30 minutes, or until chicken is tender.
2. Meanwhile, make dumplings. In small bowl, combine with fork self-rising flour, oil, and milk. Turn onto floured surface, roll dough 1/8-inch thick. Cut into thin strips. Remove celery and onion, bring broth to boil, drop in dumplings. Cook on medium heat, covered, 10 minutes or until dumplings are done. Serve in big bowls.

Nutritional information per serving

Calories 368, Protein (g) 32, Carbohydrate (g) 40, Fat (g) 7, Calories from Fat (%) 18, Saturated Fat (g) 1, Dietary Fiber (g) 2, Cholesterol (mg) 70, Sodium (mg) 1,869 Diabetic Exchanges: 3 lean meat, 2.5 starch, 1 vegetable

Quick Tip: If you’re watching your sodium intake, use a smaller amount of the bouillon cubes, or cut them out of the recipe entirely.

Chicken and Dumplings

Best Beef Brisket

Ever needed a great dish to feed and please lots of people? Best Beef Brisket is a delicious make-ahead recipe that will win over men and women of all ages. And you will never believe how easy it is as all you do is season the meat, pop it in the oven, and forget about it! This is great served with Roasted Vegetables and use leftover brisket…that is if you have any…to make the best sandwiches! And, someone just sent me Black Truffle Barbecue Sauce-and wow is it good with the brisket, or probably even with a spoon!

Best Beef Brisket from Holly Clegg’s trim&TERRIFIC Freezer Friendly Meals
The sweet-spicy sauce infuses the brisket with tons of flavor.

Makes 12 – 14 servings

1 (5-6 pound) trimmed beef brisket
Salt and pepper to taste
1 onion, finely chopped
1 teaspoon ground ginger
1 tablespoon minced garlic
1/4 cup grainy or Creole mustard
1 cup diet cola
1/2 cup ketchup
1/4 cup soy sauce
1/4 cup honey

1. Season brisket with salt and pepper, set aside.
2. In small bowl, mix together onion, ginger, garlic, mustard, cola, ketchup, soy sauce, and honey. Spread over brisket, cover, refrigerate overnight.
3. Preheat oven 325°F. Place brisket and marinade in oven in heavy pot. Bake, covered, 5 – 6 hours or until brisket is very tender.

To Prepare and Eat Now: Slice against the grain and serve.
To Freeze: Cool to room temperature, then transfer both the brisket and the sauce to a freezer container, label, and freeze. Freeze up to 4 months.
To Prepare After Freezing: Remove from freezer to defrost. Preheat the oven to 325°F. and bake, covered, with sauce. Slice against the grain to serve.

Nutritional information per serving: Calories 286, Protein (g) 41, Carbohydrate (g) 9, Fat (g) 9, Calories from Fat (%) 28, Saturated Fat (g) 3, Dietary Fiber (g) 0, Cholesterol (mg) 83, Sodium (mg) 507, Diabetic Exchanges: 6 lean meat, 0.5 other carbohydrate

Best Beef Brisket

I am Holly’s father, a laryngectomee (my larynx or voice box is removed), and I speak with an artificial larynx.  I have visited many throat cancer patients in the hospital after they had an operation where they lost their voice, and I always give the patients the Eating Well Through Cancer Cookbook. After I had my throat cancer operation I was very weak. I had to have cancer treatments for three months. I also had to have nutritional meals to gain back my strength.

I was very lucky to have a daughter who is a cookbook author. In order to get me through this crisis Holly would put nutritional recipes together, send them to my wife, and my wife would prepare the recipes for my dinner. Every morning I would have a nourishing breakfast. For lunch I would eat the leftovers from last night’s dinner. For dinner my wife would cook the new recipes that Holly would send every day.  

There was 78 patients going through cancer treatments with me.  I saw many of them lose lots of weight, some had to be fed through the stomach and many of them were hospitalized because they were too weak. I believe because of this attention to nutrition I was able to exercise every day and go to the golf course driving range and hit golf balls.  I was the only one in our group that did not lose weight and gained my strength back.

Holly took the nutritional recipes that she sent me as the basis for her cancer cookbook. She collaborated with a very knowledgeable nutritional oncologist and together they wrote their cancer cookbook. Every time I visit a throat cancer patient in the hospital I give them Eating Well Through Cancer.  The great comments I receive after their cancer treatments makes me understand why this is such an important cookbook that has sold over a half million copies.

I love sweets so Holly’s comforting, trim & terrific Easy Banana Bread really hits the spot!

My Larynx Cancer and Nutrition Experience

Ooey Goey Squares

Who Dat!!! Go Saints, it’s a black and gold Super Bowl!!! My husband and I had some friends over to watch the game last night and we used our new grill (a gift from Chad’s parent’s for our wedding anniversary). It’s the new infared kind, he couldn’t wait to use it and I must say it produced some juicy steaks. I’m sure it didn’t hurt they were Omaha Steaks, but they were so moist! We also made a green bean casserole, salad and yummy cresent roll bread dish. And of course we had dessert, Ooey Gooey Squares, from my mom’s The New Holly Clegg trim&TERRIFIC Cookbook, and I don’t think I overcooked them this time. Finally…

Also, we ate at two really good restaruants this weekend with some friends. A FAVORITE of mine Victor Tango’s and Si Tapas which I’d never been to (both in Dallas)! At VT’s we had miso glazed sea bass scewers, chicken and waffles, ahi tuna nachos, and braised short rib with a rutabaga mash, which I must admit was awesome and i thought was some type of mashed potato at first. We had a vareity of tapas at Si Tapas, however, I really wanted the Paella, a favorite meal of mine. Next time, Chad said he’d go back with me

Who Dat and some good food!