Tag Archives: Holly Clegg

Healthy Strawberry Cheesecake Parfaits

Healthy Strawberry Cheesecake Parfaits at This Mama Cooks! On a Diet - thismamacooks.com

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Kale Salad with Fruity Vinaigrette

Kale Salad with Fruity Vinaigrette at This Mama Cooks! On a Diet - thismamacooks.com

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Easy Chocolate Truffles Dipped in White Chocolate

Easy Chocolate Truffles Dipped in White Chocolate from This Mama Cooks! On a Diet - thismamacooks.com

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Holly Clegg’s Chunky Corn Chowder with Kale and Sweet Potato

Holly Clegg's Chunky Corn Chowder Kale Sweet Potato from This Mama Cooks! On a Diet - thismamacooks.com

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Quick and Easy Salsa Chicken

Quick and Easy Salsa Chicken at This Mama Cooks! ON a Diet - thismamacooks.com

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Snappy Salmon Burgers from Holly Clegg’s KITCHEN 101: Secrets to Cooking Confidence

Snappy Salmon Burgers from Holly Clegg's KITCHEN 101: Secrets to Cooking ConfidenceWhile I’m on the mend from my recent brain surgery, I’ll be posting recipes from favorite brands and good friends like Holly Clegg. Holly was one of the first people to reach out to me when I was in the hospital. It’s wonderful to have the support of such a wonderful lady!

This recipe comes from her cookbook, Holly Clegg's trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence: Cooking Basics Plus 150 Easy Healthy Recipes [affiliate link]. You can find more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog.

As an Udi’s Gluten Free community leader, I feel compelled to share how to make this gluten free. First, use Udi’s Gluten Free buns. And make sure to use a gluten free rice cereal like Rice Chex [affiliate link] or Erewhon's Crispy Brown Rice Cereal [affiliate link].

Sizzling Summer Burger

Too hot to cook so, we have to keep dinner quick and easy. Hot and sizzling burgers are an all-American summer classic. Most folks have their favorite go-to recipe for the good old-fashioned hamburger. But when the weather is hot, why not try something on the lighter side and put a little something adventurous between those buns? Different summer schedules can get hectic, but don’t fret most all burgers may be made ahead of time, covered and refrigerated, to pull out and cook for a nutritious satisfying meal.

I absolutely love salmon, and the Snappy Salmon Burgers from KITCHEN 101 is a delectable way to prepare salmon while not giving up your burger. Add your favorite condiments – mine is avocado – or try red onions and sliced cucumbers. Diabetic-friendly and delicious, this recipe will have even picker eaters won over – just tell them this is your new secret summer burger. Your heart will be glad as fresh salmon is packed with those heart healthy omega-3’s – proven to help lower blood pressure and cholesterol, and reduce the risk of heart disease.

Snappy Salmon Burgers from Holly Clegg's KITCHEN 101: Secrets to Cooking Confidence

Snappy Salmon Burgers from Holly Clegg's KITCHEN 101: Secrets to Cooking Confidence

Fresh salmon makes all the difference with these sensationally delicious burgers full of snap and pop!

Terrific Tip: Salmon patties may be made ahead of time and refrigerated until ready to cook. If grilling, place salmon patties in freezer about 20-30 minutes and they will hold together better.  Serve with your favorite condiments.

Ingredients

  • 2 pounds fresh salmon fillets, skinned
  • 1/2 cup chopped green onions
  • 1/2 teaspoon minced garlic
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried dill weed leaves
  • Salt and pepper to taste
  • 1 egg
  • 1 egg white
  • 2 cups crisp rice cereal

Directions

  1. With knife or food processor, chop salmon into small pieces.
  2. In large bowl, mix together salmon, green onions, garlic, lemon juice, dill and season to taste.
  3. In another bowl, whisk together egg and egg white and add to salmon mixture.
  4. Using your hands, gently mix salmon mixture with cereal (mixture will be loose). Form mixture into burgers.
  5. Heat large nonstick skillet coated with nonstick cooking spray over medium heat. Cook 3-4 minutes on each side or until golden brown.
Prep Time: 20 - 30 Minutes
Cook Time: 10 - 20 Minutes
Total Time: 30 - 50 Minutes
Servings: Makes 8 salmon burgers
  • Serving size: 1 burger (no condiments or bun)
  • Calories: 188
  • Calories from Fat: 55 (29%)
  • Total Fat: 6g
  • Saturated fat: 1g
  • Unsaturated fat: 5g
  • Sodium: 142mg
  • Total Carbohydrates: 7g
  • Sugar: 1g
  • Fiber: 0g
  • Protein: 25g
  • Cholesterol: 76mg

Dietary Exchanges: 1/2 starch, 3 lean meat

Recipe and photograph used with permission of the author.

Sensational Summer Pasta for the Fourth from Holly Clegg

Sensational Summer Pasta for the Fourth from Holly CleggHere’s a Fourth of July guest post from Holly Clegg featuring a recipe from her new cookbook, Holly Clegg’s trim&TERRIFIC™ Eating Well To Fight Arthritis: 200 Easy Recipes and Practical Tips to Help Reduce Inflammation and Ease Symptoms [affiliate link]. Serve leftovers (if you have any) as a pasta salad the next day.

You can make this gluten free by using brown rice pasta. This is also perfect to serve as a Meatless Monday dish!

You can find more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog.

Red, White and Blue

Fourth of July is right around the corner, and I wanted to share the perfect summer recipe to add to the red, white and blue festivities. For a classic, any-occasion dish the pasta salad is where it’s at – and this Sensational Summer Pasta does not disappoint, especially since it is “red and white!” Fresh ingredients at their best, ripe juicy tomatoes, basil, and creamy mozzarella, meld together for an all-star crowd favorite.

An easy tip to seed tomatoes - cut the tomato in half from side to side and gently squeeze the tomato to watch seeds easily pop out. Try growing basil in pots as it is fairly easy and nothing beats fresh basil in the summer! You can easily chop fresh basil by rolling it up and slicing it into pieces. If you don’t have fresh basil handy, you can use dried at a ratio of 3:1. In other words, 1 tablespoon fresh = 1 teaspoon of dried herbs.

Add a side of blueberries, or your favorite blueberry cobbler and you have a delicious red, white and blue spread! Highlighting the fresh ingredients of the season to accompany the meat you throw on the grill, this trim&TERRIFIC recipe is sure be worthy of the fireworks on those hot summer nights.

Sensational Summer Pasta for the Fourth from Holly Clegg

Sensational Summer Pasta

This is one of those times that fresh is best! A simple salad with summer ripe juicy tomatoes, fresh basil and mozzarella really rocks!!!

Ingredients

  • 4 cups coarsely chopped ripe tomatoes
  • 1 tablespoon minced garlic
  • 1/2 cup chopped green onion
  • 1/2 cup loosely packed basil leaves, torn or chopped
  • 1/4 pound fresh mozzarella cheese, cubed
  • 4 tablespoons olive oil
  • Salt and pepper to taste
  • 12 ounces bowtie or curly pasta

Directions

  1. In large serving bowl, combine tomatoes, garlic, green onion, basil, cheese, and olive oil. Season to taste. Cover, and keep at room temperature at least 2 hours up to 6 hours.
  2. When ready to serve, cook pasta according to package directions. Drain and add to tomato mixture.
Prep Time: 2 Hours 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes
Servings: Makes 8 servings
  • Serving size: 1 cup
  • Calories: 278
  • Calories from Fat: 97 (35%)
  • Total Fat: 11g
  • Saturated fat: 3g
  • Unsaturated fat: 8g
  • Sodium: 19mg
  • Total Carbohydrates: 36g
  • Sugar: 4g
  • Fiber: 2g
  • Protein: 9g
  • Cholesterol: 12mg

Dietary Exchanges: 2 starch, 1 vegetable, 2 fat

Recipe and photo used with permission of the author.

Yam Chocolate Spice Bars from Holly Clegg’s Eating Well to Fight Arthritis cookbook

Yam Chocolate Spice Bars from Holly Clegg’s Eating Well to Fight Arthritis cookbook

I saved the best for last – Holly Clegg’s recipe for Yam Chocolate Spice Bars from her new cookbook, Holly Clegg’s trim&TERRIFIC™ Eating Well To Fight Arthritis: 200 Easy Recipes and Practical Tips to Help Reduce Inflammation and Ease Symptoms [affiliate link]! Holly says that one bite of this incredible fall favorite made with a spice cake mix, yam filling and chocolate chips is a taste sensation. In fact, she finds that everyone requests this recipe after having a bite. It’s also a great way to use up leftover cooked sweet potatoes. Finally, since bar cookies freeze well, feel free to make up several batches in case you have a craving.

Yam Chocolate Spice Bars from Holly Clegg’s Eating Well to Fight Arthritis cookbook

Yam Chocolate Spice Bars

Ingredients

  • 1 (18.25-ounce) box spice cake mix
  • 1/2 cup butter, melted
  • 1 egg
  • 1 (8-ounce) package reduced-fat cream cheese
  • 1 (15-ounce) can sweet potatoes, drained and mashed or 1 cup cooked mashed Louisiana yams
  • 1 (16-ounce) box confectioners’ sugar
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 2/3 cup semisweet chocolate chips

Directions

  1. Preheat oven to 350° F. Coat 13x9x2-inch baking pan with nonstick cooking spray.
  2. In mixing bowl, beat together cake mix, butter, and egg until well mixed. Spread batter into prepared pan.
  3. In mixing bowl, beat together cream cheese, sweet potatoes, confectioners’ sugar, egg whites, and vanilla until creamy. Stir in chocolate chips. Pour mixture over batter in pan.
  4. Bake 40-50 minutes or until top is golden brown. Cool to room temperature and cut into squares.
Servings: Makes 48 squares
  • Serving size: 1 square
  • Calories: 134
  • Calories from Fat: 42 (31%)
  • Total Fat: 5g
  • Saturated fat: 3g
  • Unsaturated fat: 2g
  • Sodium: 116mg
  • Total Carbohydrates: 22g
  • Sugar: 16g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 12mg

Dietary Exchanges: 1 1/2 other carbohydrate, 1 fat

Recipe and photo used with permission of the author.

Healthy Chicken Thai Pizza

Healthy Chicken Thai Pizza from This Mama Cooks! On a Diet - thismamacooks.com

Here’s another recipe from Holly Clegg’s trim&TERRIFIC™ Eating Well To Fight Arthritis: 200 Easy Recipes and Practical Tips to Help Reduce Inflammation and Ease Symptoms [affiliate link]. Holly shares this Terrific Tip:

Buy pre-shredded carrots in bag. Purchase chopped green onions in produce department for extra ease.

If Peanut Sauce is too spicy or if desired, substitute barbecue sauce. You can also top with red pepper slices for vitamin C.

If you’re gluten free, use Udi’s Gluten Free Pizza Crusts.

Healthy Chicken Thai Pizza from This Mama Cooks! On a Diet - thismamacooks.com

Healthy Chicken Thai Pizza

Chicken, onion and carrots with peanut sauce make a spunky and robust phenomenal pizza.

Ingredients

  • 1 (12-inch) thin pizza crust or premade gluten free pizza crust
  • 1/4 cup peanut sauce
  • 1 1/2 cups chopped cooked chicken breast
  • 1/2 cup red onion slices
  • 1/2 cup shredded carrots
  • 1/4 cup chopped green onion
  • 1 cup shredded part-skim mozzarella cheese
  • 2 tablespoons chopped fresh cilantro, optional

Directions

  1. Preheat oven 450°F.
  2. Spread pizza crust with peanut sauce. Top with chicken, red onion, carrots, green onion and cheese.
  3. Place on oven rack and bake 8-10 minutes or until pizza is lightly browned. Top with cilantro, if desired.
Prep Time: 20 Minutes
Cook Time: 8 Minutes
Total Time: 28 Minutes
Servings: Makes 8 (1 slice) servings
  • Serving size: 1 slice
  • Calories: 221
  • Calories from Fat: 69 (31%)
  • Total Fat: 7g
  • Saturated fat: 2g
  • Unsaturated fat: 5g
  • Sodium: 356mg
  • Total Carbohydrates: 21g
  • Sugar: 2g
  • Fiber: 1g
  • Protein: 16g
  • Cholesterol: 30mg

Dietary Exchanges: 1 1/2 starch, 2 lean meat

Recipe and photo used with permission of the author.

Hummus & Tabbouleh Salad from Holly Clegg’s Eating Well to Fight Arthritis

Hummus-Tabeloug-Spread

This week and next, I’ll be sharing some recipes from Holly Clegg’s trim&TERRIFIC™ Eating Well To Fight Arthritis: 200 Easy Recipes and Practical Tips to Help Reduce Inflammation and Ease Symptoms [affiliate link].

Let’s start with Holly’s Hummus & Tabbouleh Salad. She told me she made this for a party and everyone was raving about it. She’s been using the Hummus &Tabbouleh Salad as an appetizer, yet it's kind of like a salad, too - but with a lot of hummus! I think it would make a wonderful vegetarian sandwich spread, don’t you?

If you’re gluten free, substitute quinoa for the tabbouleh and serve on brown rice tortillas or gluten free bread.

Hummus-Tabeloug-Spread

Hummus & Tabbouleh Salad

A layered mound of fantastic flavors makes a splendid Mediterranean salad. Serve with toasted pita bread. Also, makes a great dip.


Did you know that parsley is also a good source of plant iron? One cup contains about 20% of your RDA.

Ingredients

  • 1 (5.25-ounce) box Tabbouleh mix wheat salad (makes 2 1/2 cups)
  • 1 tablespoon olive oil
  • 1/2 cup chopped red onion
  • 1 cup chopped tomatoes
  • 1 cup finely chopped cucumber
  • 1/3 cup chopped fresh parsley (flat leaf preferred)
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • 1 (10-ounce) container roasted red pepper hummus
  • 1/4 cup crumbled reduced-fat feta cheese

Directions

  1. In bowl, prepare tabbouleh mix according to package instructions. After water is absorbed, fluff with fork and add olive oil, mixing well.
  2. To tabbouleh, add red onion, tomatoes, cucumber, parsley, lemon juice and season to taste.
  3. On large serving plate, spread hummus, top with tabbouleh salad and sprinkle with feta. Cover in plastic wrap and refrigerate for 20 minutes before serving.
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Total Time: 50 Minutes
Servings: Makes 4 servings
  • Serving size: 1 cup
  • Calories: 308
  • Calories from Fat: 103 (34%)
  • Total Fat: 12g
  • Saturated fat: 1g
  • Unsaturated fat: 11g
  • Sodium: 909mg
  • Total Carbohydrates: 47g
  • Sugar: 7g
  • Fiber: 11g
  • Protein: 9g
  • Cholesterol: 3mg

Dietary Exchanges: 3 starch, 2 fat

Recipe and photo used with permission of the author.

Holly Clegg’s Easy BBQ Chicken Pizza

Holly Clegg’s Easy BBQ Chicken Pizza at This Mama Cooks! On a Diet - thismamacooks.comLiving in a post-graduation world can be stressful for many. You’re looking for work or may have just landed your first real job. You’re living on your own and you may be missing the ease of college life. Well, my friend, Holly Clegg, has a wonderful cookbook for those just starting to cook for themselves, roommates and friends - Holly Clegg's trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence: Cooking Basics Plus 150 Easy Healthy Recipes [affiliate link] – which features delicious and easy-to-make recipes like this one for BBQ Chicken Pizza. (Holly’s Terrific Tip: Great option to use leftover or rotisserie chicken for a quick meal. )

Find more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog. Don’t forget to check out Holly’s new cookbook, Clegg's trim&TERRIFIC Eating Well to Fight Arthritis: 200 easy recipes and practical tips to help reduce inflammation and ease symptoms (affiliate link).

Graduation – don’t let the kitchen be stressful in a time of change

So you just graduated, now what? Graduation and moving out of the nest and into your first apartment can be a very exciting yet overwhelming time. Don’t let the kitchen be a reason to stress. Holly Clegg's trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence is your answer to all things food, helping you stock your pantry, and cook your favorite meals healthy and easy!

This will be your go-to book for simple dishes that feed and please – no need for unhealthy dining out! Forget dialing the delivery guy when you can whip up this fast food BBQ Chicken Pizza in no time! With just a few simple savory ingredients you can keep on hand you can easily impress – and this pizza happens to be good for you! With everything you need to know about tackling the kitchen, from healthy delicious recipes to all you need to whip them up – this cookbook, KITCHEN 101: Secrets to Cooking Confidence is a must have for the proud graduate this season!

Holly Clegg’s Easy BBQ Chicken Pizza at This Mama Cooks! On a Diet - thismamacooks.com

Easy BBQ Chicken Pizza

Nothing beats this all-time easy favorite.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into small pieces
  • Salt and pepper to taste
  • 2 tablespoons plus 3/4 cup barbecue sauce, divided
  • 1 (10-13.8-ounce) can refrigerated pizza crust, Boboli crust or premade gluten freee pizza crusts
  • 1 1/2 cups shredded part-skim mozzarella cheese or reduced-fat Cheddar cheese (or combination)
  • 1 small red onion, thinly sliced
  • 1/4 cup chopped green onions

Directions

  1. Preheat oven 425°F.
  2. In large nonstick skillet, season chicken to taste and stir-fry over medium heat until done. Remove to bowl and toss with 2 tablespoons barbecue sauce.
  3. Coat nonstick pizza pan with nonstick cooking spray. Unroll crust and place in pan; starting at center, press out with hands. Spread pizza crust with remaining 3/4 cup sauce. Sprinkle evenly with cheese, red onion slices, chicken and green onions.
  4. Bake 8-10 minutes or until light golden brown.
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
Servings: Makes 8 servings
  • Serving size: 1 slice
  • Calories: 271
  • Calories from Fat: 62 (23%)
  • Total Fat: 7g
  • Saturated fat: 3g
  • Unsaturated fat: 4g
  • Sodium: 569mg
  • Total Carbohydrates: 28g
  • Sugar: 12g
  • Fiber: 1g
  • Protein: 21g
  • Cholesterol: 50mg

Dietary Exchanges: 1 starch, 1 other carbohydrate, 2 1/2 lean meat

Recipe and photo used with permission of the author.

Eating Well to Fight Arthritis cookbook review

Eating Well to Fight Arthritis cookbook

My friend Holly Clegg, an occasional contributor to this site, just sent me her latest book, Holly Clegg’s trim&TERRIFIC™ Eating Well To Fight Arthritis: 200 Easy Recipes and Practical Tips to Help Reduce Inflammation and Ease Symptoms, an arthritis cookbook to help the estimated 46 million adults in the United States living with a form of arthritis*.

With over 100 types of arthritis and no known cure, physical therapy, medication and lifestyle changes, such as healthier eating and recipe preparation modification, are the best defenses to dealing with this condition. Also, arthritis is not just an old person’s disease. I have several friends in their 30s and 40s who have arthritis. My husband developed reactive arthritis in his 20s. He had to use crutches and a cane for nearly a year and was constantly sick to his stomach from the powerful drugs he was taking.

Not just for arthritis sufferers

Now you may be thinking that since you don’t have arthritis, you don’t need this cookbook. However, all of us should be eating a low inflammation diet for better health. Several books I’ve read, like Anticancer, A New Way of Life preach that low inflammation diets can help prevent cancer. Also, after being diagnosed with food sensitivities, I know the foods I have to avoid, like gluten and whey, cause an inflammatory response in my body.

Holly worked closely with the Arthritis Association of Louisiana to research and learn the correlation between food and arthritis. Her family-friendly recipes take foods that can help alleviate arthritic symptoms, such as joint inflammation, fatigue and nausea. The chapters in Eating Well To Fight Arthritis are organized by the symptoms they combat, including:

  • No Fuss Foods: Easy-to-prepare foods that are light on the joints
  • Bone Building: Recipes high in calcium and vitamin D which combat osteoporosis
  • Fight Fatigue: Foods that boost energy when tired
  • Spice Up Your Life: Recipes heavy on spices that have anti-inflammatory properties

For easy reference, the nutritional and dietary exchange information are included for each recipe. This is very helpful if you’re on a weight loss plan like Weight Watchers since losing unwanted weight can also help lessen arthritis symptoms. In Eating Well To Fight Arthritis, Holly also includes symbols that highlight what’s freezer friendly, vegetarian, gluten free, or diabetic friendly. Additional helpful features include Terrific Tips that provide quick recipe references and shortcuts, and Nutrition Nuggets, which give important information about the nutrient-rich ingredients in each recipe.

A healthy cookbook for the whole family

I applaud Holly for including mouthwatering pictures for all 200 recipes. So many authors aren’t able to do this, which can be a big handicap to those who aren’t experienced cooks or who are trying new ways to cook. Finally, I love that she includes family favorites like Mac & Cheese, Banana Muffins, and Good Morning Cheese Grits. (I adore grits!) If you have someone with arthritis in your family, it’s so much easier, especially on busy weeknights, to make one arthritis-friendly recipe that the whole family can enjoy than a special meal for them and something else for the kids.

Find more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com, The Healthy Cooking Blog, and here at This Mama Cooks! On a Diet.

*Statistics provided by the Arthritis Association of Louisiana.

Mother’s Day: Mexican Breakfast Casserole and a homemade gift of Brown Sugar Scrub

Mexican Breakfast CasseroleMother’s Day is just around the corner. Luckily my friend, Holly Clegg, has a couple terrific ideas for mom’s special day from Mexican Breakfast Casserole for breakfast in bed to a brown sugar scrub that can easily be made by the kids as a lovely homemade gift for mom.

Find more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog. Don’t forget to check out Holly’s new cookbook, which should be on the shelves soon - Holly Clegg's trim&TERRIFIC Eating Well to Fight Arthritis: 200 easy recipes and practical tips to help reduce inflammation and ease symptoms (affiliate link).

Breakfast in Bed

One of my favorite ways to show Mom how special she is with a wonderful, stress-free brunch. And don’t worry, no one ever said brunch meant spending an entire morning in the kitchen. Mexican Breakfast Casserole is great because you can make it ahead of time to surprise your family the next morning. Prepare and put together easily the night before and simply bake in the morning so the whole family will wake up to the enticing smell of this fabulous dish. This hearty breakfast recipe is so full of flavor made with tortillas, green chilies, and turkey sausage – use corn tortillas for a gluten free meal. Impress your mom with this easy yet special one-dish meal for breakfast – just serve with juice…and maybe pick a flower from the garden!

Homemade gifts always take a special spot in Mom’s heart and kids of all ages will have fun mixing up this Diva Dermatology recipe from Too Hot in the Kitchen: Secrets to Sizzle At Any Age (affiliate link). Purchase an inexpensive container, fill, tie with a ribbon and Voila - your homemade skincare gift, Brown Sugar Scrub, is ready!

Mexican Breakfast Casserole

Recipe from Too Hot in the Kitchen: Secrets to Sizzle At Any Age 

Simple ingredients magically create this make-ahead scrumptious breakfast dish fulfilling everyone’s expectations in my house.

Makes 8-10 servings

Ingredients:

  • 1 (4-ounce) can green chilies
  • 8 ounces ground breakfast turkey sausage
  • 1 onion, chopped
  • 1 red, green, or yellow bell pepper, cored and chopped
  • 1 teaspoon minced garlic
  • 1 tablespoon chili powder
  • 5 eggs
  • 4 egg whites
  • 2 cups fat-free half-and-half
  • 1/2 cup chopped green onions
  • 1 1/2 cups reduced-fat shredded Mexican blend cheese
  • 5 (8-inch) 98% fat-free flour or corn tortillas, cut into quarters

Directions:

  1. Coat 13x9x2-inch baking dish with nonstick cooking spray. Spread green chilies along bottom of dish.
  2. In large nonstick skillet, cook and crumble sausage until starts to brown. Add onion and bell pepper, cooking until sausage is done and vegetables tender. Add garlic and chili powder. Remove from heat. Cool.
  3. In large bowl, whisk together eggs, egg whites, and half-and-half. In another bowl, combine green onion and cheese.
  4. Spoon one-third of sausage mixture over chilies in baking dish. Top with one-third tortilla quarters and one-third cheese mixture. Repeat layers, ending with cheese. Pour egg mixture evenly over casserole and refrigerate, covered, at least 6 hours or overnight.
  5. Preheat oven 350°F. If using glass baking dish, place in cold oven and bake 50-60 minutes or until bubbly and golden brown and knife inserted into custard comes out clean.

Nutritional information:

  • Calories 262
  • Calories from fat 28%
  • Fat 7g
  • Saturated Fat 3g
  • Cholesterol 129mg
  • Sodium 578mg
  • Carbohydrate 23g
  • Dietary Fiber 2g
  • Sugars 5g
  • Protein 18g

Dietary Exchanges: 1 1/2 starch, 2 1/2 lean meat

homemade brown sugar scrub

Brown Sugar Scrub

Recipe from Too Hot in the Kitchen: Secrets to Sizzle At Any Age 

Your hands or whatever body part you scrub felt so soft afterwards. Olive oil contains vitamin E and antioxidants — good for nails.

Ingredients:

  • 1/2 cup light brown sugar
  • 1/2 cup olive oil

Directions:

  1. Mix together and place in a decorative jar or container.
  2. Use on hand, feet or body. Rinse.

Recipes and photos used with permission of the author.

Fish Tacos with Southwestern Cole Slaw

Fish Tacos with Southwestern Cole Slaw | At This Mama Cooks! On a Diet - thismamacooks.comFish tacos are one of my favorite foods, which was why I was so excited that my friend, Holly Clegg, offered to share her recipe for Fish Tacos with Southwestern Cole Slaw. Not only is this a terrific meal for Lent, it’s great for entertaining, too. Plus, if you have picky kids like I do, you may be able to persuade them to try some fish with their cole slaw!

Find more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog. Don’t forget to check out Holly’s new cookbook, KITCHEN 101: Secrets to Cooking Confidence, too!

Seafood for Dinner

Looking for a delicious meatless Lenten meal? With the festivities of Mardi Gras behind us, one of my very favorite ingredients is seafood, always keeping various types such as salmon, shrimp, or tilapia in the freezer for quick, go-to meals. And what better time to spotlight this mouth-watering meal, Fish Tacos with Southwestern Slaw, that just happens to be healthy, then when the Lenten season falls in the National Nutrition Month of March! With only 140-200 calories and very little fat and sodium in 4 ounces of fish, such as tilapia and trout – baked fish is always a lean heart-healthy choice. What a great fresh recipe to check out with spring weather around the corner - I cannot wait for you to try it!

Fish Tacos with Southwestern Cole Slaw

Spicy fish and fabulous cool cole slaw — easy and perfect pairing. Jarred jalapeño may be used, adjusted to preference, or left out.

Recipe from KITCHEN 101: Secrets to Cooking Confidence

Makes 6 fish tacos

Ingredients:

  • 1 1/2 pounds tilapia filets (or fish of choice)
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 6 flour tortillas (or corn tortillas)
  • Southwestern Cole Slaw (recipe follows)

Directions:

  1. Preheat broiler. Season fish with chili powder and season to taste. Broil 4-6 minutes per 1/2–inch thickness or until fish flakes with fork. Fish may be grilled or pan sautéed also.
  2. Fill each tortilla with fish and Southwestern Cole Slaw (see recipe).
  3. Warm tortillas according to package directions or heat in microwave about 30 seconds covered with damp paper towel. Serve with cole slaw or condiments of choice

Nutritional info

Per serving:

  • Calories 209
  • Calories from Fat 19%
  • Fat 4g
  • Saturated Fat 2g
  • Cholesterol 57mg
  • Sodium 353mg
  • Carbohydrates 16g
  • Dietary Fiber 1g
  • Total Sugars 1g
  • Protein 26g

Dietary Exchanges: 1 starch, 3 lean meat

Southwestern Cole Slaw

Serve extra slaw with burgers.

Recipe from KITCHEN 101: Secrets to Cooking Confidence

Makes 12 (1/2 cup) servings

Ingredients:

  • 1 (10-ounce) bag angel hair or classic cole slaw (about 5 cups)
  • 1 cup chopped green onions
  • 2-3 tablespoons chopped jalapeños (found in jar)
  • 1/2 cup chopped tomatoes
  • 1 (11-ounce) can Mexican style corn, drained
  • 3/4 cup nonfat plain Greek yogurt
  • 1 tablespoon light mayonnaise
  • 2 tablespoons seasoned rice vinegar
  • 1 avocado, chopped and drizzled with lime juice

Directions:

  1. In large bowl, combine cole slaw, green onions, jalapeños, tomatoes, and corn.
  2. In small bowl, mix yogurt, mayonnaise, and vinegar. Toss with slaw. Season to taste and fold in avocados.

Nutritional info

Per serving:

  • Calories 76
  • Calories from Fat 35%
  • Fat 3g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 173mg
  • Carbohydrates 10g
  • Dietary Fiber 3g
  • Total Sugars 4g
  • Protein 3g

Dietary Exchanges: 1/2 starch, 1/2 fat

Recipe and photo used with permission of the author.

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