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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

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 Step Macaroni and Cheese

Prep Time: 5 minutes
Cook Time: 1 hour, 10 minutes
Meal Occasion: Lunch/Dinner
Makes 10 – 12 servings
Serving size 1 cup
Cost Per Serving: less than $1

Ingredients:
5 cups Great Value skim milk
1 egg
3 tablespoons Great Value sugar
1 tablespoon Great Value butter, melted
1 (16-ounce) package Great Value whole wheat elbow macaroni
Great Value salt and pepper to taste
2 cups Great Value reduced-fat shredded Cheddar cheese

Instructions:
1. Preheat oven 350°F.
2. In bowl, whisk together milk, egg, and sugar.
3. In 2-quart oblong baking dish, combine remaining ingredients, reserving some cheese for later, if desired. Carefully pour milk mixture over macaroni and stir well.
4. Bake, covered, 60-65 minutes or until all liquid is almost absorbed. Uncover, add remaining cheese, and continue baking about 5 minutes more, or until cheese melts.

Tips:
• All in one dish with no boiling pasta—toss together, cover and bake.
• Make this recipe your own by using different Great Value cheeses, adding ground turkey, or chopped veggies.

Mac and Cheese-One Step and No Pot!

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

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Looking for a way to take advantage of all the bountiful fresh fruit this time of year?  When Walmart asked me to create an affordable, easy and healthy treat, this Fruit Dip was perfect.  And, making it even more affordable, check out the Great Value brand at Walmart!

Famous Fruit Dip

Holly’s Famous Fruit Dip

Prep Time: 5 minutes
Cook Time: 5 minutes
Meal Occasion: Snack/Dessert
Makes 14 serving
Serving size 2 tablespoons
Cost Per Serving: less than $1

•1 cup Great Value fat free plain yogurt
•1/2 cup frozen Great Value fat free whipped topping, thawed
•1/4 cup Great Value fat free sour cream
•3 tablespoons Great Value powdered sugar   
•1 teaspoon Great Value almond extract
•1/2 cup Great Value finely chopped canned peaches or your fruit of choice

Instructions:
1.Mix all ingredients together, chill and serve.

Tips:
•Use different flavored fat-free yogurts to make the dip different flavors
•Yogurt is full of calcium and protein, making this dip a healthier snack option for your family.

Famous and Fun Fruit Dip-Perfect for Summer Fruit

Tiramisu Trifle

  I am excited to be honorary chairman of our first Head 2 Toe event-The Ultimate Day Out for Women on Saturday, May 8th-tickets still available at www.inregister.com or at the door on Saturday.   I am excited to be presenting a seminar on coffee and dessert pairing:  The Dynamic Duo.   Matt Saurage of Community Coffee Company will offer his words of wisdom of what coffee to serve with each of my delicious trim&TERRIFIC desserts.  The luncheon menu is from my cookbook but if you can’t make the lunch, here is the dessert for lunch and one of my desserts from the seminar.  I love trifles because they serve a crowd, you can make them ahead of time, and they are quite the presentation.  For fun, make in individual servings or for a large group, make in a trifle dish or large glass bowl.  Top with fresh fruit!

Tiramisu Trifle from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites
Layers of ladyfingers doused with strong rich coffee syrup, lightly coffee-flavored pudding, and a whipped creamy layer make this a terrific Tiramisu presentation.

Makes 16 servings

1 cup water
1 tablespoon sugar
2 teaspoons instant dark roast Community Coffee
4 ounces reduced-fat cream cheese
2 cups fat-free Half & Half
2 (4-serving) packages instant French vanilla pudding and pie filling mix
1/3 cup coffee liqueur
2 (3-ounce) packages ladyfingers (about 24), separated lengthwise into halves
1 (8-ounce) container frozen fat-free whipped topping, thawed
Cocoa for sprinkling

1.  In microwaveable cup, mix together water, sugar, and instant dark roast powder, heat in microwave 30 seconds or until sugar is dissolved. Set aside to cool.
2.  In mixing bowl, beat cream cheese, gradually add Half & Half and pudding mix, mixing until thick. Add coffee liqueur, mix well, set aside.
3.  Arrange half of the ladyfingers (24 halves) on bottom of trifle bowl.  Drizzle with half of instant coffee mixture and spread with half of pudding mixture and about one-third of whipped topping.  Top with remaining ladyfingers, espresso mixture and pudding mixture.  Top with remaining whipped topping. 
4.  Sprinkle with cocoa, refrigerate until well chilled.

Nutritional information per serving: Calories 184, Calories from fat (%) 10, Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 8, Sodium (mg) 278, Carbohydrate (g) 35, Dietary Fiber (g) 0, Sugars (g) 24, Protein (g) 4, Diabetic Exchanges: 2 1/2 carbohydrate, 1/2 fat

TERRIFIC TIDBIT: I like to serve this with shaved chocolate on the top and a strawberry or raspberry garnish.

Tiramisu Trifle-Coffee-Pampering all at Head 2 Toe Event

 

Taco Rice Salad

 When you say tacos, you have everyone’s attention, all ages!  Go with a taco salad as this is a one-dish meal, and this entree salad is light, yet, satisfying enough to feed the hearty eater.  What’s great about this recipe is you can also add your favorite veggies hanging around in the refrig-cooking is creative-so toss in beans, corn, avocados, adding more nutrtion and flavor.  Always, look for the leaner cuts of meat-those that end in a ’round or loin’ so you will have leaner protein!  And, wait until you taste the dressing-only two ingredients!  Use different flavored salsas to change the taste without effort.  This was one of my favorite Walmart videos I did as it is one of my favorite family recipes.  

Click here to view the embedded video.

 Taco Rice Salad  

Prep Time: 10 minutes
Cook Time: 15-20 Meal Occasion: Dinner   Lunch/Dinner
Makes 6 servings
Serving size 1 cup
Cost Per Serving: less than $2  

Ingredients:
1 pound ground sirloin
1/2 cup  finely chopped onion
1/2 teaspoon Great Value minced garlic
1/2 teaspoon Great Value cumin
Great Value Salt & pepper to taste
3 cups cooked Great Value brown rice 
1/2 head lettuce, shredded, or 4 cups mixed greens
2 tomatoes, chopped
1/2 cup Great Value shredded reduced-fat Cheddar cheese
1/2 cup chopped red onion
1/2 cup Great Value fat free plain yogurt
1/2 cup Great Value salsa or picante sauce
Great Value tortilla chips (optional)  

Instructions:
1. In nonstick skillet, cook meat, onion, and garlic until done, 5-7 minutes. Drain excess fat.
2. Add cumin, salt, pepper, rice (follow directions on bag or box to cook rice). Remove from heat, cool.
3. In bowl, combine lettuce, tomatoes, cheese, red onion, and rice mixture.
4. In another bowl, mix yogurt and salsa.  Toss with lettuce-rice mixture. Serve immediately, with extra salsa and chips, if desired.  

Tips:
• Toss in black beans and corn for additional flavor and nutrition.
• Brown rice is a whole grain and contains more fibers, vitamin and minerals than the white rice.  

Tacos-Try my Taco Salad-My Family Favorite

I always have so much fun filming my segment, ‘Holly’s Kitchen’ on “This Week in Louisiana Agriculture.” Louisiana has amazing fresh ingredients such as beef, rice, crawfish, and of course sweet potatoes! For March I showed how to make Steak Tacos with Cucumber Avocado Salsa with delicious Louisiana beef. Also, from my new cookbook out this fall, I made the incredible Berry Good Oatmeal Cookie Cake, so you will get a sneak peak of a great new recipe! Check out when the show airs on your local station or watch it online at TWILAtv.org.

Holly’s Kitchen on “This Week in Louisiana Agriculture”