Shrimp Orzo Salad

Oh, how I look forward to the bounty of seasonal fresh fruits and vegetables now available in the groceries and farmers’ markets this time of year!  As author of the trim&TERRIFIC™ cookbook series, I am always looking for a low calorie, high flavor option to highlight the natural crisp freshness of vegetables.  A simple splash of Nakano seasoned rice vinegar, with its sweet light flavor, before steaming goes great with fresh asparagus, okra, or a squash, zucchini or any vegetable.

If you aren’t sure how to use or aren’t familiar with Nakano seasoned rice vinegars, you will enjoy their versatility and flavors.  The vinegars come in several mouth-watering distinct flavors, such as garlic, roasted red pepper, and basil and oregano-a few of my personal favorites. Each deliciously seasoned rice vinegar has its own unique flavor as I can attest to from my own vinegar tasting.  Here are my favorite flavors:

• Roasted Garlic Seasoned Rice Vinegar-my personal favorite, a sweet, mellow roasted garlic flavor excellent in marinades, vinaigrettes, and splash on rice, vegetables, and potatoes.

• Basil & Oregano Seasoned Rice Vinegar-sweet and light blend of basil & oregano herbs -great for enhancing red sauces and salad dressings, or for splashing on cold pasta salads

• Red Pepper Seasoned Rice Vinegar-that perfect amount of kick of crushed red pepper giving this vinegar a zing…great with any food to kick it up a notch.

Whether you splash it on to enhance a marinade, add spunk to a veggie, or to complement flavor in a dessert, this is a pantry flavor staple for every kitchen. Best of all, these vinegars are all natural, low calorie, no fat, gluten free, no preservatives and 50% less sodium than other seasoned rice vinegars.

Trim&TERRIFIC™ Tips

• Drizzle on salads as a healthier alternative to dressing
• Use on baked potatoes in place of sour cream and butter
• Cole slaw as a fat-free replacement for mayonnaise
• Rice, green beans, beets, almost any vegetable for a light flavor accent

Here are a few of my favorite easy, delicious, and healthier recipes to get you started with your Nakano seasoned rice vinegars!  For more recipes, visit www.hollyclegg.com

Shrimp Orzo Salad from Gulf Coast Favorites

Have fun with your favorite flavored Nakano seasoned rice vinegar in this fantastic, marinated diabetic-friendly salad that combines bold flavors with great ingredients.  Edamame, a power house of nutrition, may be found in the grocery with frozen vegetables.

Makes 12 (1/2-cup) servings

2 cups orzo pasta
2 cups diced, rotisserie, skinless white chicken
1 cup frozen peas, thawed, or shelled edamame
1/2 cup chopped green onions
1/2 cup crumbled reduced-fat feta cheese
1 cucumber, peeled and chopped
8 ounces sun-dried tomatoes, sliced, reconstituted, reserving 1/3 cup water from reconstituting tomatoes
2 teaspoons dried dill weed
1 tablespoon lemon juice
2 tablespoons Nakano Seasoned Rice Vinegar (or flavored)
2 tablespoons olive oil
1 teaspoon garlic
Salt and pepper to taste

1. Cook orzo according to package directions. Drain.
2. In large bowl, combine orzo, chicken, peas, green onions, feta, cucumber, tomatoes, and dill.
3. In another bowl, whisk together reserved sun dried tomato water with remaining ingredients.
4. Toss with orzo mixture. Refrigerate for at least 1 hour before serving.

Nutritional information per serving: Calories 300, Protein (g) 19, Carbohydrate (g) 42, Fat (g) 6, Calories from Fat (%) 18, Saturated Fat (g) 2, Dietary Fiber (g) 5, Cholesterol (mg) 26, Sodium (mg) 148, Diabetic Exchanges: 2 starch, 3 vegetable. 1.5 lean meat

Terrific Tidbit:  To reconstitute the tomatoes, pour 1 cup boiling water over them and let sit for 15 minutes or until soft.

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.

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.

Mac and Cheese

Mac and Cheese these days might be one of the most popular sides.  When you go to a restaurant, there are all kinds of specialty dishes.  I have the solution for you to make Mac and Cheese at home and you don’t have to even boil the pasta–talk about step-saving.  No pots to wash!!  When Walmart wanted a real family favorite at an affordable price-this was it and using the Great Value brand.  I always use reduced fat shredded cheese as you get the cheesy flavor with all the health benefits and not the fat. Great Value does have reduced-fat Cheddar cheese.   Try whole wheat pasta one time, for me please???  I can’t wait for you to try this simple recipe-let me know what you think!

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.

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.  

 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.  

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

Speedy Spinach Dip

Not only should you make sure to wear green on Saint Patrick’s Day (or watch out, you might get pinched!) But you should also make sure and eat your greens too! 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.

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

Shrimp Cheese Grits Casserole

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!

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