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Trim&Terrific Cooking
By Holly Clegg
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Set A Spooky Mood
About Holly Clegg In addition to The New Holly Clegg Trim&Terrific™ Cookbook, Holly Clegg is author of the successful Trim & Terrific™ cookbook series which include 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. For more information about Holly and how to order her cookbooks go to:
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Halloween is
one of those holidays filled with fun, food, and friends.
On October 31st every year, neighborhoods seem to sparkle with that
contagious Halloween spirit. While the kids are selecting their perfect costume, Halloween is a great time for effortless entertaining. Get that spooky black and orange theme going with easy everyday recipe choices. Even though this holiday focuses on the children, there are always adults around. A simmering pot of Burger Soup or mug of Ghostly Chili are perfect serve yourself choices on this come-and-go autumn evening. Add a basket of quick & easy Yam Biscuits and a Special Apple Salad to satisfy hungry appetites after a long Trick-Or-Treat trek. For the kids, turn finger sandwiches into fun creative Halloween specialties with grilled cheese disguised as Jack-O-Lantern Sandwiches. And what child wouldn't be eager to create peanut butter sandwiches that morph into Creepy Crawlers? If you need a snack, Pumpkin Pizzas turn biscuits topped with cheese into a children’s culinary delight. A square of Popcorn Cake made with Halloween M&M’s serves well as a hands-on devilish dessert. Purchase miniature pumpkins, gourds, corn, and orange flowers to use as a centerpiece and complete the theme with black and orange colored paper napkins and plates to insure a quick clean up. A mug of warm apple cider or purchased Sparkling Cider make beverages an easy treat. Don’t let Halloween scare you when it comes to cooking for casual company! Ed. Note: All recipes in this feature are from The New Holly Clegg Trim&Terrific™ Cookbook, meals in 30 minutes or less! For more information on Holly and how to order her cookbooks, visit her website at www.hollyclegg.com
GHOSTLY
CHILI 2 pounds ground sirloin Note: Optional ingredients are NOT included in the nutritional analysis Sodium Alert! This recipe is not suitable for those on low or salt-restricted menu plans. 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 optional beans, if using. Bring the mixture to a boil, reduce the heat, and cook for 15 minutes. Makes 6 to 8 Servings. Per Serving (based on 8 Servings): 212 Cal; 6 g Total Fat (2 g Sat Fat); 60 mg Cholesterol; 794 mg Sodium; 26 g Protein; 2 g Dietary Fiber. Diabetic Exchanges: 3 Lean Meat; 1 Starch; 1 Fat.
BURGER SOUP 1 pound ground sirloin *Note: Optional ingredients (i.e., salt) are NOT included in the sodium content in the nutritional analysis Sodium Alert! This recipe is not suitable for those on low or salt-restricted menu plans. In a large, nonstick pot, cook the meat, onion, and garlic until the meat is done. Drain any excess liquid. Add the tomato sauce, tomatoes, water, (optional) salt, pepper, Worcestershire sauce, bay leaf, and carrots. Bring to a boil, lower heat, and cook for 10 minutes. Add the corn and rice; continue cooking over medium heat until the rice is done and the carrots are tender, about 30 to 40 minutes. Add more water if it's too thick. Serve. Makes 8 Servings. Per Serving: 160 Cal; Total Fat 3 g (Sat Fat 1 g); 21 g Carb; 30 mg Cholesterol; 482 mg Sodium; 14 g Protein; 3 g Dietary Fiber. Diabetic Exchanges: 1.5 Very Lean Meat; 1 Starch; 1 Veg.; 1/2 Fat.
SPECIAL
APPLE SALAD 6 cups chopped apples, peel left on In a bowl, toss the apples with the lemon juice to coat evenly. Mix in the celery, raisins, and marshmallows. Stir in the mayonnaise until all ingredients are well coated. Sotre, covered, in the refrigerator until serving. Makes 8 Servings. Per Serving: 113 Cal; 3 g Total Fat (00 g Sat Fat); 24 g Carb; 3 mg Cholesterol; 71 mg Sodium; 1 g Protein; 2 g Dietary Fiber. Diabetic Exchanges: 1 Starch; 1/2 Other Carb; 1/2 Fat.
YAM
BISCUITS 1 (15-ounce) can sweet potatoes
(yams), drained and mashed Preheat oven to 450°F. In a mixing bowl, mix the mashed yams with the baking mix and cinnamon. Add the milk and margarine to the mixture, stirring until blended. Roll to 1-inch thickness on a floured surface. Cut with a 2-inch cutter or glass, and place on an ungreased baking sheet. Bake for 10 to 12 minutes, or until golden brown. Serve hot. Makes 20 to 24 Biscuits. Per Biscuit (based on 24 Biscuits): 115 Cal; 4 g Total Fat (1 g Sat Fat); 17 g Carb; 00 mg Cholesterol; 286 mg Sodium; 2 g Protein; 1 g Dietary Fiber. Diabetic Exchanges: 1 Starch; 1 Fat.
CREEPY
CRAWLERS 2 slices bread To make a sandwich, cut circles out of 2 slices of bread with a round cookie cutter or a glass. Spread the peanut butter on top of one circle. Place 8 carrot sticks for "legs" on the edge of the circle, sticking out on both sides. Top with the other circle of the bread and put two raisins on top for the eyes. Makes 1 Sandwich. Per (1 Sandwich) Serving: 217 Cal; 7 g Total Fat (1 g Sat Fat); 32 g Carb; 00 mg Cholesterol; 317 mg Sodium; 7 g Protein; 4 g Dietary Fiber. Diabetic Exchanges: 1/2 High-Fat Meat; 1-1/2 Starch; 1-1/2 Veg; 1 Fat.
JACK-O'-LANTERN
SANDWICHES 2 slices dark bread (pumpernickel or dark
whole wheat) On one slice of bread, cut out a jack-o'-lantern face. Place a slice of cheese on the other uncut slice of bread. Broil or toast in the oven until the cheese is melted. Remove from the oven and top with the cut out (jack-o'-lantern face) slice of bread. Serve immediately. Makes 1 Jack-O'-Lantern Sandwich. Sodium Alert! This recipe is not suitable for those on low or salt-restricted menu plans. Per Sandwich: 181 Cal; 5 g Total Fat (2 g Sat Fat); 27 g Carb; 10 mg Cholesterol; 683 mg Sodium; 10 g Protein; 3 g Dietary Fiber. Diabetic Exchanges: 1 Lean Meat; 2 Starch; 1 Fat.
PUMPKIN
PIZZAS 1 (10-biscuit) can flaky refrigerated
biscuits Preheat oven to 450°F. Pat each biscuit into a 4-inch circle on a nonstick baking sheet coated with nonstick cooking spray. In a small bowl, mix together the tomato sauce and oregano and spoon the sauce on each biscuit round. Sprinkle the cheese over the tomato sauce; bake for 8 to 10 minutes, or until the cheese is melted. Serve immediately. Makes 10 Pizzas. Per Pizza: 67 Cal; 2 g Total Fat (1 g Sat Fat); 10 g Carb; 3 mg Cholesterol; 252 mg Sodium; 3 g Protein. Diabetic Exchanges: 1/2 Starch.
POPCORN CAKE 1/2 cup unpopped plain popcorn *Note: Optional ingredients (i.e., salt) are NOT included in the sodium content in the nutritional analysis Pop the popcorn according to the package directions. Add optional salt, if desired; set aside to cool. In a medium pot, melt the marshmallows and margarine over low heat, stirring constantly until smooth. Combine the candy-coated milk chocolate candies with the popcorn. Remove the marshmallow mixture from the heat and pour over the popcorn and candies. Mix gently. Spoon the mixture into a 13- x 9- x 2-inch nonstick pan or a 2-quart oblong pan coated with nonstick cooking spray. Refrigerate until the mixture hardens, so it's easier to cut. Cut into 20 Servings. Ed. Note: These would make great "take-home" treats for the younger party guests! Per Serving: 126 Cal; 7 g Total Fat (2 g Sat Fat); 16 g Carb; 1 mg Cholesterol; 63 mg Sodium (w/o optional salt); 1 g Protein; 1 g Dietary Fiber. Diabtic Exchanges: 1 Other Carb; 1 Fat.
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