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About Holly Clegg Holly Clegg is author of the successful Trim & Terrific™ cookbook series which includes The Holly Clegg Trim & Terrific™ Cookbook, More than 500 Fast, Easy, and Healthy Recipes, Holly Clegg Trim & Terrific Home Entertaining The Easy Way, Trim & Terrific Meals On The Move: Rush Hour Recipes and A Trim & Terrific Louisiana Kitchen: Southern Favorites. She also has co-authored the book, Eating Well Through Cancer: Easy Recipes & Recommendations During & After Treatment with oncologist, Gerald Miletello, MD. Holly has developed a national reputation for her easy, everyday, and healthier approach to cooking and entertaining. Her television appearances include national television shows such as the Later Today, NBC Weekend Today Show (for six years), Home Matters, Phil Donahue Show, and numerous satellite New York based media tours. She recently completed two QVC appearances. Holly is a wife and mother of three and resides in Baton Rouge, LA. For more information about Holly and how to order her cookbooks go to:
Holiday Recipe Sampler Cranberry & White Chocolate Chip Cookies Marinated
Pork Tenderloin With
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December is the month for parties so what better time to tell you about my new entertaining book, The Holly Clegg Trim & Terrific Home Entertaining The Easy Way. Everyone approaches entertaining differently, my sister is intimidated while my sister-in-law eagerly calls me to help plan her menu. Whether you are looking forward to having company or feel pressured, my new book is a practical source of menu suggestions and decorating ideas. There is no need to hire a party planner or have an unlimited budget to have a successful party. What you do need are fast, easy recipes and tips for throwing a fun, affordable gala. Keep it simple, be organized, and keep your options open. You want to select an enticing yet simply prepared menu, as food lures people to parties. During the holidays, there is no need for a themed party as most homes are decorated in a festive manner. Let’s start with decorations. Take advantage of seasonal napkins, leaves, berries, and flowers. I love to fill a big glass vase with cranberries and water to hold red and yellow roses. Garland and holly on the table provides table color and coverage without spending a fortune on a florist. As in the Exciting Extras in my book, try accenting with different sized candles as they can add visual interest to your holiday setting. Also, use a holiday wreath, artificial or real, as a serving plate holder for extra pizzazz. Use clear plastic plates for easy clean-up and purchase holiday paper napkins for the table The menu may include a combination of homemade recipes and store bought items. I included the Short Cuts in my book to give people the option to take the easy way out by ordering and picking up. The idea is for stress-free entertaining and time efficient planning. I think the best menu consists of pick-up hors d’oeuvres, which gives the guests the opportunity to arrive whenever they can, mingle, talk and sample a variety of recipes. Plates are a must, but you probably can get away without providing forks by including only finger-food. For great recipes, decorating tips, and serving ideas, you'll have everything you need at your fingertips in the Holly Clegg Trim & Terrific Home Entertaining EASY WAY ~ The perfect tool for hosting an effortless party!
MARINATED
PORK TENDERLOIN WITH 3 pounds pork tenderloin, trimmed
of fat Cook on a medium-hot grill, or bake in a preheated 350°F oven for 45 minutes, until the internal temperature reaches 160°F. Cool, and cut into slices for serving. Serve with the Honey Mustard Sauce. Makes 10 to 12 Servings. Per Serving: 158 Cal; 5 g Total
Fat (2 g Sat Fat); 1 g Carb; 75 mg Cholesterol; 399 mg Sodium; 25 g Protein. Exchanges: 3
Lean Meat. HONEY MUSTARD SAUCE 3 Tbsp Dijon mustard In a small bowl, mix together the mustard, honey, and horseradish sauce. Serve alongside the Marinated Pork Tenderloin. Makes about 12 Servings. Per (1 tsp) Serving: 10 Cal; 00 g Total Fat; 2 g Carb; 00 mg Cholesterol; 92 mg Sodium. Exchanges: FREE!
YAM BISCUITS 3 cups all-purpose baking mix Preheat oven to 450°F. In a large bowl, mix together the baking mix, sugar, cinnamon, and nutmeg. Add the drained, mashed sweet potatoes and milk, and mix until well combined. Roll out the mixture on a floured surface to 1-inch thick. Cut individual biscuits with a 2-inch cutter or an inverted glass, and place them on a baking sheet. Bake for 10 to 12 minutes, or until golden. Makes 18 Biscuits. Per Biscuit: 111 Cal; 3 g Total Fat (1 g Sat Fat); 19 g Carb; 00 mg Cholesterol; 270 mg Sodium; 2 g Protein; 1 g Dietary Fiber. Exchanges: 1 Starch; 1/2 Fat.
GLAZED APRICOT ALMOND
BRIE 1 (14-ounce) brie Preheat oven to 325°F. Remove the top rind of the Brie. Place the Brie in a shallow baking dish. Mix together the apricot preserves and orange liqueur, and spread on top of brie. Bake for 8 to 10 minutes, or just until Brie is soft and heated through. Remove from oven and sprinkle with the toasted almonds. Serve immediately with assorted crackers and apple slices. Makes 20 Servings. Per Serving: 95 Cal; 6 g Total Fat (4 g Sat Fat); 6 g Carb; 20 mg Cholesterol; 128 mg Sodium; 4 g Protein. Exchanges: 1/2 Starch (Other Carb); 1/2 Lean Meat; 1 Fat.
MARINATED
SHRIMP 1/4 cup ketchup In a medium bowl, mix together the ketchup, horseradish, lemon juice, mustard, olive oil, hot sauce,and garlic. Add the green onions and capers. Add the shrimp, stirring to coat well with marinade. Cover and refrigerate until chilled, at least 1 to 2 hours, before serving. Makes 10 Servings. Sodium Alert! This recipe may not be suitable for those on salt-restricted meal plans. Per Serving: 115 Cal; 2 g Total Fat; 3 g Carb; 177 mg
Cholesterol; 411 mg Sodium; 19 g Protein. Exchanges: 3 Very Lean Meat.
FIESTA SALSA 2
avocados, peeled, pitted and chopped In a large bowl, carefully toss together the avocados, tomatoes, corn, green chilies, green onions, lime juice, sugar, and salt and pepper. Makes 14 Servings. Tip: To prevent discoloration and enhance the flavor of leftover avocado, simply mash the remaining flesh and combine it with lemon or lime juice in a ratio of a 1/2 teaspoon per half mashed avocado. Cover with plastic wrap and refrigerate for up to two days. Per
(1/4-Cup) Serving: 67 Cal; 5 g Total Fat (1 g Sat Fat);
CRANBERRY & WHITE CHOCOLATE CHIP COOKIES 1/2 cup margarine, softened Preheat oven to 350°F. In a large bowl, beat together margarine, sugar, and egg until smooth and creamy. In a separate bowl, mix together the cinnamon, flour, oatmeal, and baking soda until well combined. Gradually add the dry mixture to the margarine mixture. Stir in the dried cranberrries and white chocolate chips, stirring to blend. Drop dough by rounded teaspoons onto a cookie sheet coated with a nonstick cooking spray; bake for 10 to 12 minutes. Makes 36 Cookies. Per Cookie: 95 Cal; 4 g Total Fat (1 g Sat Fat); 14 g Carb; 6 mg Cholesterol; 73 mg Sodium; 1 g Protein; 1 g Dietary Fiber. Exchanges: 1 Starch; 1 Fat.
CHOCOLATE
MINT BROWNIES 1 (22.5-ounce) box reduced-fat or regular
brownie mix Preheat oven to 350°F. Coat a 13- x 9- x 2-inch baking pan with nonstick cooking spray; set aside. Prepare the brownie mix according to package directions, adding the 1/4 teaspoon peppermint extract. Pour the batter into the prepared pan. Bake according to the package directions. Do not overbake! Remove from the oven and cool completely to room temperature. (Quick Tip: If you're in a hurry to cool the brownie layer, place it in the refrigerator to cool it quickly. Make sure that youdon't put the hot pan next to something that will be affected by its heat). In a mixing bowl, beat together the cream cheese, 1 tablespoon margarine, confectioners= sugar, and 1/2 teaspoon peppermint extract until smooth. Add a few drops of green food coloring, mixing into cheese mixture. Spread on the baked brownie layer. In a small bowl, mix together the remaining 2 tablespoons melted margarine, cocoa, and water. Spread carefully over the cream cheese layer, and cool. Cut into squares. Makes 48 Brownies. Per Brownie: 83 Cal; 2 g Total Fat (1 g Sat Fat); 16 g Carb; 1 mg Cholesterol; 60 mg Sodium; 1 g Protein. Exchanges: 1 Starch (Other Carb); 1/2 Fat.
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