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Trim & Terrific Cooking
By Holly Clegg
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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:
Recipes
Editor's Note: Looking for more delicious Trim & Terrific™ recipes by Holly? Click on link below:
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It's October
and football season is in full swing. Whether you are attending a college-frenzy
game or watching your favorite team on television, this is the season for football
parties. The party might be a quick gathering at your home before the game, a relaxing
evening with the Denver Broncos or a traditional tailgate party at the stadium. Whatever
you are doing or wherever you are going, the event will center around food. Forget about
those chips and fattening dips and serve food that will make you the winner with the fans. The operative words for successful football entertaining are comfortable and casual. The food preparation and presentation need not be complicated to create a festive gathering. At home or at the stadium, use disposable paper goods for quick clean up. Plastic disposable plates or paper plates can be purchased reasonably and in bulk at a party store.
Add flair to your event by selecting assorted colorful napkins in
the team's colors and use sturdy plastic utensils. A vase of theme colored flowers will be
the final touch to an informal gathering. When deciding the menu, keep in mind the location,
storage availability and serving accommodations.
ARTICHOKE
BITES 2 (14-ounce) cans artichoke hearts, drained
and finely chopped Preheat oven to 350°F. In a small bowl, combine the artichoke hearts, green chilies, Parmesan cheese, mayonnaise, Dijon mustard, dressing mix and hot pepper sauce, mixing well. Divide the mixture on top of each of the split muffin halves; place on a baking sheet. Bake for 30 minutes, or until lightly browned. Cut each half into four pieces and serve immediately. Yield: 48 Bites. Per (2-Piece) Serving: 64 Cal; 2 g Total Fat (1 g Sat Fat); 9 g Carb; 3 mg Cholesterol; 362 mg Sodium; 2 g Protein; 1 g Dietary Fiber. Exchanges: 1 Starch.
SNACK MIX 3 Tbsp sesame oil Preheat oven to 250°F. Line a jelly roll pan with aluminum foil and set aside. Whisk together sesame oil, honey, soy sauce, garlic salt and onion powder. Toss together cereal squares, pretzels, soy nuts and peanuts in a large bowl. Drizzle oil mixture over cereal mixture, tossing gently to coat. Scatter mixture on foil-lined pan and bake for 25 minutes, stirring often to prevent too much browning. Turn off oven and let cereal stay in oven for 1 hour to continue crisping. When cool, toss with the chocolate candies. Store in an airtight container for up to one week. Makes 20 (1/2 cup) Servings. Sodium Alert! Not suitable for those on salt-restricted menu plans. Per (1/2-Cup) Serving: 242 Cal; 10 g Total Fat (3 g Sat Fat); 32 g Carb; 2 mg Cholesterol; 400 mg Sodium; 8 g Protein; 3 g Dietary Fiber. Exchanges: 1/2 Very Lean Meat; 1 Starch; 1 Other Carb; 2 Fat.
ROASTED
RED BELL PEPPER DIP 1 (10-ounce) jar roasted red peppers,
drained Place the peppers, oil, cottage cheese, garlic, lemon juice, hot pepper sauce and salt and pepper to taste in food processor; blend until very smooth. Makes 3 Cups or 12 Servings. Per (1/4-Cup) Serving: 34 Cal; Trace of Fat; 2 g Carb; 2 mg Cholesterol; 248 mg Sodium; 5 g Protein; 00 g Dietary Fiber. Exchanges: 1 Very Lean Meat. Quick Tip: To roast a red pepper: Slice the pepper in half; core and seed. Brush with olive oil. Broil until soft, about 20 minutes, turning once. Place the pepper halves in a paper bag and let steam for 10 minutes to loosen the skin. Remove the skin with a paring knife.
SPEEDY CHILI 2 pounds ground sirloin In a large pot, brown the meat and garlic over medium high heat until done. Drain any excess liquid. Add the chili powder, cumin, salsa, corn, beef broth and beans. Bring the mixture to a boil, reduce the heat, and cook for 15 minutes. Makes 6 to 8 Servings. Sodium Alert! This recipe is not suitable for those on salt-restricted menu plans. (Note: Nutritional analysis is based on 8 Servings). Per Serving (without optional kidney beans): 212 Cal; 6 g Total Fat (2 g Sat Fat); 14 g Carb; 60 mg Cholesterol; 794 mg Sodium; 26 g Protein; 2 g Dietary Fiber. Exchanges: 3 Lean Meat; 1 Starch; 1 Fat. Quick Tip: Chipotle peppers are actually dried, smoked jalapeño chilies with a mild, smoky flavor. With chipotle salsa, you can enjoy the flavor without working with the peppers.
COFFEE
TOFFEE BROWNIES 1/2 cup margarine Preheat oven to 350°F. Coat a 13- x 9- x 2-inch baking pan with nonstick cooking spray. In a small saucepan (or in a microwave oven for for 1 minute in a suitable container), melt the margarine and brown sugar over low heat. Combine the instant coffee with the hot water to dissolve, and combine with the brown sugar mixture in a mixing bowl. Stir and cool. In a small bowl, whisk together the eggs and vanilla; mix into the brown sugar mixture. Combine the flour, baking soda, and salt and stir into the brown sugar mixture. Stir in the chocolate chips. Pour the batter into the prepared pan, and bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean. Do not overcook! Cool in the pan and cut into squares. Makes 48 Brownies. Per Brownie: 84 Cal; 3 g Total Fat (1 g Sat Fat); 14 g Carb; 9 mg Cholesterol; 87 mg Sodium; 1 g Protein; 00 g Dietary Fiber. Exchanges: 1 Other Carb (Starch); 1 Fat.
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