Best Ever BBQ Chip Butter Fried Chicken Strip Recipe (These Went SO Fast I Couldn't Snag a Picture)

These were such a hit for dinner that I couldn't act fast enough to snag a picture! So, come back later when I do another batch and I'll grab a picture!

My Inspiration: I had a bag of BBQ Potato Chips that was open, and I didn't want to throw them out, but wanted them off the counter, so I decided to decimate them (smash them to bits) and save them in a Ziploc Twistable container for use with butter fried chicken.

Back Story: At one point, the hubby and I had a quest to make a Better-Than-KFC Fried Chicken Breast, and I accomplished it one time, but didn't write down my recipe and have NOT heard the end of it ever since.  So, I'm always sort of thinking about the next try.....

The finished result of this try were eaten SO fast I didn't have time to do more than snag a bit for myself.  So, I vow to grab a picture before anyone knows I'm making them next time. ;)

Best Ever BBQ Chip Butter Fried Chick Strip Recipe
by Wendi Barker You will need:
Chicken, Cut into chicken strips
4-6 Tb Butter
1 egg
2 Tb water
2 Tb Panko (or similar light plain bread crumbs)
1 - 1 1/2 Cups crushed BBQ chips (the thin ones, not the wavy)
Salt to taste

1. Cut your chicken into strips, whatever size you want
2. Beat one egg in a shallow dish and add water so it coats the chicken easier
3. In a second shallow dish combine Pankow and crushed chips
4. Salt/Pepper chicken
5. Dip chicken into egg (I did it in batches and just put a handful into the dish)
6. Dip chicken into chip/Pankow mix
{meanwhile, coat skillet with non-stick spray, melt butter}
7. Put chicken into hot skillet in batches, flip pieces as they cook (I flip them when I can see the meat on the top turning white and the coating on the bottom is a golden brown)
8. Continue until all the chicken is cooked.  I place the cooked chicken pieces onto a plate covered by paper towel so they don't get mushy.

Enjoy!

If you try this easy recipe, let me know how you like it and if you change anything!

Super Food Ideas Magazine: An All-New Favorite Magazine of Mine!

I have got an all-new obsession! I was using my free $5.00 voucher on Zinio, a great digital magazine provider... and I found an Australian magazine called Super Food Ideas that is now one of my all-time favorite magazines (I think I paid a whopping $3.18 for a year's subscription after applying my voucher).  It is FULL of yummy looking/sounding food.  The December issue (available now) has 421 recipes and ideas and I haven't made it through the whole thing yet!

Here is one of the salads I want to try (the one on the left... well, I want to try both, but I'm going to start with the one on the left).  It is a Rice Noodle, Chicken and Pineapple Salad that takes approximately 20 minutes to prepare.

Super Food Ideas Magazine   
December 2012  ~ 132  pages

Edition Reviewed: The Digital Edition I purchased myself
*Disclosure: If you want to check out this subscription or others on Zinio and you use my link, you will get a $5.00 voucher to use on a subscription, and I will also get $5.00 for a new subscription myself!  If you check them out, let me know what you think. :)

THE Best Dill Pickle Recipe Ever, Includes Tweaks (and Shhhh - It's Easy!)

So, I have to give credit to my sister-in-law for hooking me on making home-made pickles!  I've made them for a few years now, and each time they turn out great.

I've made them using two different recipes, so I'll share the basic one and then tell you some of the variations and you can craft your own recipe and make it YOURS!

I'm going to assume you know how to do basic canning, or that you can find the basics online.  I'll tell you what I do, but I am by no means an expert!!

Disclaimer: I'm not a canning expert!!

Ball's website has a very nice section on canning, so if you want additional information visit them here to get started... but don't let NOT knowing what you are doing hold you back - it is EASY and FUN!!

:)  Did I make that clear?  I'm sharing what I do to make my pickles, I'm not an expert at all, so keep that in mind please.

What you need (the basics):
- Pickling Cucumbers (general rule of thumb seems to be 1 1/2 to 2 lbs per Quart canning jar)
- 2-3 Heads of Dill per jar
- 1 tsp Mustard Seeds per jar
- 1/2 tsp Peppercorns per jar
- 3-5 peeled garlic cloves per jar (hubby loves garlic, so I tend to put 7+ in)
- 1/4 cup of chopped sweet onion per jar
- Brine (recipe follows) to fill jar to within 1/4 inch of top

Brine Recipe:
- 4 1/2 Cups Water
- 2 1/4 Cups White Vinegar (you can use Apple Cider Vinegar instead)
- 1/2 Cup Pickling Salt or Celtic Sea Salt (I use Celtic Sea Salt)

Put all ingredients into a pan and bring to a boil.
Set aside until you have filled your quart jars with ingredients, then fill to within 1/4 inch of the top of the jar

Note:  I find that this brine recipe fills about 6 quart jars, so make it in multiples, ie, if you are going to do 2 dozen quart jars of pickles, start with a quadruple (4x) batch, so 18 C Water, 9 C Vinegar, 2 C Salt.

Basic Instructions: 
1. Wash your cucumbers.
2. Prepare your jars (wash/sanitize - using clean jars, I generally run them through the dishwasher using just water for 10 or so minutes and get them really hot, I also do this when making jams too)
3. Get your canning pot out, fill it with water and get it heating.
4. Fill a small pot with water and bring it to a simmer, you will use this for your quart lids
5. Pull all your ingredients out and organize them in your workspace so it is easy to fill the jars

Assembly Line Style of Filling Jars With My Helpers!

Filling the jars...note the flipped jars that were done the day before.

Fill the Jars (measurements are per jar, set them up assembly line style): 
1. 2-3 heads of Dill (the nice flowery yellow part of a bunch of dill)
2. 1 tsp Mustard Seeds
3. 1/2 tsp Peppercorns
4. 3-5 peeled garlic cloves
5. 1/4 Cup chopped onion
6. Cucumbers to fit

Here is where you need to decide the types of pickles you want: whole, spears, rounds for hamburgers, a combination, etc.  I personally put a combination of whole and spears.  I can generally fit 4-5 cucumbers in the jar, then add 5-10 more cut spears (make spears by cutting the cucumbers in quarters the long way).  Do not overfill the jars (not above the neck of the jar) as it will possibly cause your jars to not seal correctly during canning.

Sometimes it is easier to put the jars on their sides when filling them with cucumbers.

7. If you still have room in the top of the jar, you can add smaller pieces of cucumber, more garlic, more dill, more onions, etc.  Just do not overfill the jars.
8. Fill the jars to within 1/4 inch of the top with the Brine

Process the Jars for Preserving:
(Hopefully your canning water has come to a gentle rolling boil)
1. Make sure the tops of the jars are clean (wipe off any spices or ingredients so you get a good seal)
2. Take a lid from the simmering water and place it on the jar mouth
3. Take a ring and tighten it on the neck, keeping the lid in place
4. Do this for a "set" of jars, or the amount that will fill your canner
5. Make sure the water covers the top of the tallest jar by 1-2 inches
6. Boil for 15 minutes
7. Remove carefully and let cool on a counter or table

When completely cool, the jars should have a tight seal.  To check the seal, you press down on the middle of the lid.  If you hear a click, the jar did not seal, so you will have to re-process or store in the refrigerator.  If the jar lid is solid (no click), it is ready to be stored.

Now the tricky part - I flip the jars daily for 2 weeks to distribute the spices really well before storing them.

And now the fun part... Variations!!  The above makes a really good basic Dill Pickle.  You can add the following in order to tweak the taste and make the recipe your own:
1. Pickling Spices (follow the instructions on the spice jar/box)
2. Add Jalapeno peppers
3. Add Spicy Red Peppers
4. If you love garlic or onions (or okra, etc) fill a jar with those instead of cucumbers

Pickles made with Pickling Spices and Jalapeno Peppers, just before Canning.

Note: The cucumbers are slightly "cooked" during the canning process, which can make them a little less crisp.  To help crispness, wash the cucumbers the night before and store them in ice water or a clean cooler filled with ice.

Some people are able to do a quick batch of pickles in a little over an hour.  I tend to do 3-6 dozen quart jars at a time, and it generally takes 4 hours or so.

Two Easy Ways to Make Your Own Butter At Home (Great For Flavored Butter and Kids Activities)

This weekend the boys and I made butter at home by hand... and we loved it... and it is SO easy!  My sister-in-law originally laughed at what we were doing, then after tasting our butter with chives, promised to never laugh at our butter creations again!  ;)

We made regular butter, and butter with chives, then stored them in small containers.

There are two ways of making your own butter (that I know of), by shaking a container by hand, or by using a mixer.  I have not tried the mixer method, but here is a great post from Free Range Living on making butter with a mixer, as well as some additional tips.

Here's how to make it via shaking it by hand...

What you will need to make your own butter: 

A jar or container that has a tightly closing lid
Heavy Cream (sometimes called Heavy Whipping Cream)
Salt (optional)
Other ingredients to make flavored butter (these are ideas only)
     chives
     garlic
     honey
     lemon
     dill
     sundried tomatoes

Directions

1. If you want a flavored butter, put any ingredients into your container
2. Pour your heavy cream into the container until it is about 2/3 full (you need room in the container for it to make whipping cream which will then turn into butter, but it gets nice and fluffy first)
3. Close the lid tightly and begin shaking it.
         ** this is the part the kids generally love to help with... they just pass it back and forth **
4. Before it turns into butter, it will turn into really smooth and fluffy whipping cream, so don't stop here, keep shaking!
5. You know you are done when the butter suddenly starts separating from the whey and you end up with a light colored liquid (butter milk) and the slightly more yellow butter.
6. Drain the butter milk from the container, replace the lid and shake just a little more, drain again.
7. Your butter is ready to use! 

Chive Butter Made By Hand With The Kids (1 1/2 and 4 1/2 year old boys)

Here is our chive butter, which was wonderful on toasted bread!

There are endless possiblities as far as flavoring your butter, so I hope you will stop by and let me know what flavors you have made!

This is also a great kids activity at a party or pre-school. The kids love the process and then can eat some with bread or scones (pancakes, mashed potatoes, etc) and take credit for making it!

Here is a great place to find ideas on flavors for your butter from Taste of Home's Community Forum: Look! Over 60 Flavored Butter Recipes Inside!

Eat Your Heart Out (Family Fun Magazine, 2010): Yummy Layered Geletin Dessert Perfect For Valentine's Day!

I made this last year with my then three year old son, and it was a huge hit, so I thought I'd share it this year in the hopes that a few of you might join me in making it this year.

We had a little trouble getting the gelatin layers out of the pan we made it in, and later I found that if I warmed up the bottom of the pan by running warm water on the outside, they came out a little easier/cleaner.  Otherwise, I had some bits stick to the pan and the cookie cutter.  I did the same with the cookie cutter.  I tried to keep it warm/clean by rinsing it in warm water between each cut.

If you end up making this, let me know how you like it and if you did anything different!


Eat Your Heart Out:
Family Fun Magazine
February, 2010

From Family Fun: This lovely dessert is easily assembled by chilling layers of gelatin and condensed milk. Even sweeter, it's low-fat.

Ingredients

* 1 (14-ounce) can of sweetened condensed milk
* 3 (3-ounce) packages of red flavored gelatin

* 2 (1/4-ounce) envelopes of unflavored gelatin

Instructions

1. Dissolve one package of flavored gelatin in 3/4 cup boiling water. Add 3/4 cup cold water, then pour the mixture into a 9- by 13-inch glass pan and refrigerate for 1 hour.

2. Stir together 1/2 cup boiling water and the condensed milk. In a separate bowl, dissolve all the unflavored gelatin in ½ cup cold water for 1 to 2 minutes. Thoroughly mix in 3/4 cup boiling water, then combine this mixture with the milk and let it cool. Add half the mixture to the pan of red gelatin, pouring it over a spatula to slow the stream, and refrigerate for 20 minutes.

3. Continue alternating layers — gelatin mix, the remaining milk mix, the final gelatin mix — chilling each for 20 to 30 minutes to set it. Create individual servings with a heart-shaped biscuit or cookie cutter.

Review: Holly Clegg's Trim and Terrific Gulf Coast Favorites by Holly Clegg

Title: Holly Clegg's Trim & Terrific Gulf Coast Favorites
Author: Holly Clegg
Photography: David Humphreys
Pages: 272
Publisher: Holly Clegg (September 1, 2008)
Genre: Non-Ficiton / Cookbook
Edition: Pardback - many thanks to the author for sending me a copy to review! Thanks Holly!!



Perfect for : Personal Use, Hostess Gift, Gift

In a nutshell: If the nutritional information was not included, I wouldn't know that these recipes were really healthy!! They scream decadence! This book is beautiful - the pictures are amazing, and the book is well-organized. Holly Clegg has included over 250 recipes with Gulf Coast flair. . . only better - they are easy to make for people who want more time to spend with family and friends, and they are healthy! These recipes are versatile - they will work for normal home-cooked meals as well as for entertaining. Some of my personal favorites: Stuffed Louisiana Potatoes, Sweet Potato Fries, Coconut Shrimp with Pineapple Salsa, Marinated Chicken with Roasted Tomato Topping and Mozzarella Cheese (see recipe from the author's website below), and White Chocolate Cake with White Chocolate Cream Cheese Frosting.

The author has included icons to indicate if a recipe is vegetarian or if it is freezer-friendly, as well as "Terrific Tidbits" that provide tips and suggestions, along with nutritional information for each recipe. There is a section at the end of the book that provides suggestions for a well-stocked kitchen (pantry, refrigerator, freezer, etc), menu suggestions based on the recipes (even for leftovers!!) and a glossary of terms. Overall, this is a very helpful book that would also make a great gift. I only wish every single recipe had a photo!!

Extended Review:
Content: The book includes chapters for the following: an Introduction, Appetizers, Breads, Muffins and Brunch, Soups, Stews and Chilis, Salads, Vegetables and Sides, Seafood, Poultry and Game Bird, Beef, Pork, Veal and Venison, Pasta, Sweet Treats, Stock the Pantry, Menu Suggestions, Cajun/Creole Glossary, and an Index.

Format: Each chapter starts with a full-color photograph of a completed recipe, along with a listing of the recipes in the section and the corresponding pages. It also contains a fact about Wetlands.

Each recipe includes the number of servings, a short description, a list of ingredients, easy to follow instructions, and nutritional information (including a diabetic exchange). A recipe will have a symbol at the top if it is vegetarian, or if it is freezer-friendly, and some have "Terrific Tidbits" or helpful information that pertains to the recipe.

Readability: Holly Clegg has written a very easy to read cookbook. The instructions are clear, and the information is helpful.

Overall: One thing that I really love about this cookbook is the cover - not only is it a beautiful thick and glossy cover, while it is a paperback, it has flaps like a dust-cover that you can use to mark your page - this is SO helpful if you don't want to break the spine of the cookbook to keep it open, or to mark a favorite recipe. Add over 250 healthy and scrumptious recipes, and you have a cookbook that is sure to please everyone's taste buds, and help with any situation from everyday meals to entertaining.

From the Author's website:
Over 250 easy, healthy, and delicious recipes from my Louisiana kitchen!!

If you enjoyed Holly's Trim & Terrific Louisiana Kitchen, Holly's new book will quickly become one of your favorites....featuring regional specialities and new recipes that take advantage of the bountiful seafood of the region. This book highlights America's Wetlands with a portion of the proceeds to go to the America's Wetlands Foundation.

Sample Recipe (From the author's website):

Marinated Chicken with Roasted Tomato Topping and Mozzarella Cheese

Broiled, marinated chicken topped with mild green chilies, fresh tomatoes, spinach, and mozzarella cheese makes a quick and dynamic dinner.

Ingredients
3 tablespoons lemon juice
3 tablespoons white balsamic vinegar
1 teaspoon dried oregano leaves
1 teaspoon paprika
6 (4-ounce) boneless, skinless chicken breasts
3/4 cup chopped onion
1/2 teaspoon minced garlic
3 tablespoons chopped green chilies, drained
1 cup grape or cherry tomato halves
1 cup fresh baby spinach leaves
Salt and pepper to taste
1/3 cup shredded, part-skim mozzarella cheese

Instructions
1. In resealable plastic bag, combine lemon juice, vinegar, oregano, paprika. Add chicken, coat well. Refrigerate 1 hour or until ready to cook.

2. Preheat broiler. Line baking pan with foil. Place chicken breasts on pan, discard extra marinade. Broil chicken 7-9 minutes on each side.

3. In nonstick skillet coated with nonstick cooking spray, sauté onion, garlic until tender, 5 minutes. Add green chilies, tomatoes, sauté few minutes longer. Add spinach, cooking only until leaves are wilted. Season to taste.

4. Divide mixture on top of each chicken breast, sprinkle with mozzarella cheese. Return to broiler, broil only until cheese is melted. Watch carefully.
Makes 6 servings

Food Facts

Calories 159
Calories from fat 14%
Fat 3 g
Saturated Fat 1 g
Cholesterol 70 mg
Sodium 148 mg
Carbohydrate 4 g
Dietary Fiber 1 g
Sugars 2 g
Protein 28 g
Diabetic Exchanges: 3 1/2 very lean meat

TERRIFIC TIDBIT: Instead of white balsamic, try the different flavored Nakano seasoned rice vinegars, such as pesto or red pepper, for a lively flavor.

About the Author: (From the author's website)
Holly Clegg, the "Queen of Quick." is author of the trim&TERRIFIC" cookbook series including a diabetic cookbook with the ADA, Eating Well Through Cancer and KIDS COOKING for Mommies with more than 850,000 copies in print, reigning supreme when it comes to healthy, delicious everyday meals and party fare.

Turned off by both diets and tasteless foods, Holly's mission is to give cooks the ability to put a delicious, healthier meal on the table in a time-friendly manner.

As Holly adds cookbooks to her trim&TERRIFIC series, her "never sacrifice taste" philosophy remains intact. Her message is simple: food that is good for you can be delicious and easy to prepare. Holly's reputation for her healthier approach continually garners national media coverage. Holly has made her fast, flavorful and healthy meals on network television shows including and Fox & Friends, NBC Weekend Today Show, The 700 Club, and D-Life on CNBC as well as major local markets nationwide. She writes for national food magazines and Internet food sites. As well as a keynote speaker, Holly also serves as the national spokeswoman for Louisiana Sweet Potatoes and has done media spokesperson work for diet Coke, Pace Salsa/Campbell's Soup, Nature Sweet Tomatoes, and Salmon of the Americas. Holly was featured in a national Teflon/DuPont nonstick ad campaign with her Trim & Terrific recipes in full page ads in national magazines including People, Self, Real Simple, Ladies Home Journal, Bon Appetit, USA Today, plus many more.

A wife and mother first, Holly understands the challenges of the busy person. Her personal experience of running a household of five inspired the subject matter for each of the trim&TERRIFIC books. Her recipes require familiar ingredients and include easy-to-follow instructions and quick tips; this combination is the main focus of her trim&TERRIFIC series.

Holly personally tests all of her recipes in her home and as a result, has three avid cooks. "Children love to cook, and if you include them, you can make positive, lasting impressions," Holly said. Based on her experience, Holly included a Kid's In The Kitchen Chapter filled with fun, delicious recipes in The New Holly Clegg trim&TERRIFIC Cookbook and has the newly released KIDS COOKING for Mommies. If you're wondering if you can really make a healthy impression on kids, Holly has proof. "My youngest child did not have a fast food hamburger until she was 15 years old, and it wasn't because I didn't allow it. I didn't have to pick up fast food for my children because I knew I could get something on the table in 30 minutes."

If you have reviewed this book and would like me to add a link to your review, please include a link in your comment!

Review: Holly Clegg's Trim and Terrific Freezer Friendly Meals

Title: Holly Clegg's Trim & Terrific Freezer Friendly Meals
Author: Holly Clegg
Photography: David Humphreys
Pages: 304
Publisher: Running Press (November 27, 2006)
Genre: Non-Ficiton / Cookbook
Edition: Hardback spiralbound - many thanks to the author for sending me a copy to review! Thanks Holly!!



Perfect for : Personal Use, Hostess Gift, Gift

In a nutshell: Let me start by saying that I love the way this cookbook was put together. It is a hardback, which makes it sturdier in the kitchen, and it is a spiral bound book, which makes it lay flat, so the pages don't shut while you are cooking. In this book, the author helps you to make up meals ahead of time (in 30 minutes or less) that freeze well, which can then be taken out and used for dinner when you are short on time or need a break. Holly Clegg has provided a great list of ingredients and how well they freeze, as well as which containers to use for freezing. As with her other cookbooks, this one is filled with healthy versions of favorite family foods. If the nutritional information was not included, I wouldn't know that these recipes were really healthy!! Some of my favorite recipes include the Artichoke Cheese Toast, Banana Blueberry Muffins, Stuffed Chicken Breasts with Feta, Spinach, and Ham, and a White Chocolate Bundt Cake (see recipe below). This cookbook would be great for everyday cooking as well as entertaining.

Extended Review:
Content: The book includes chapters for the following: a Note on the Recipes, Introduction, Freezing Facts, Freezing Guide, Appetizers, Muffins, Breads and Brunch, Chilies, Stews, and Soups, Sides and More, Poultry, Meat, Seafood, Desserts, Pies, Cookies, and Cakes, Suggested Menus, Cookware Tips, and an Index.

Format: Each chapter starts with a listing of the recipes in the section and the corresponding pages.

Each recipe includes the number of servings, a short description, a list of ingredients, easy to follow instructions that give you the choice to 1. Prepare and Eat Now, 2. To Freeze, 3. To Prepare After Freezing. The bottom of each recipe includes the nutritional information (including a diabetic exchange). All recipes that are vegetarian have the symbol of a carrot next to the name.

There are two main sections of beautiful full-color photographs of some of the recipes - my only wish is that there were photos of all the recipes. :)

Readability: Holly Clegg has written a very easy to read cookbook. The instructions are clear, and the information is helpful.

Overall: Holly Clegg has written a cookbook that is full of healthy alternatives to frozen dinners and take-out food. Including over 200 recipes, all meals are supposed to be made in 30 minutes or less, and can be easily frozen for later use. Holly and her family have tested every recipe by making them, freezing them, and re-heating them to make sure they are still wonderful.

From the Author's website:
Quick and Healthy Recipes You Can Make in Advance: And everything you wanted to know about freezing food and had no one to ask!!

With FREEZER FRIENDLY MEALS, Clegg emphasizes, "Why spend every night in the kitchen when a day or two is all you need to prepare tasty, healthy meals for the entire week?" Not only will cooks find easy-to-make, delicious recipes in Holly's new cookbook, but each recipe has the nutritional information as well as meal ideas to take the guesswork out of trying to decide which would be the best side dish to serve with each entree. And you will enjoy reading all the helpful hints. For instance, not sure which foods freeze well? Wondering how long chicken will stay good frozen?

Best of all, each recipe has three sets of directions: To Prepare and Eat Now, To Freeze and To Prepare After Freezing: If you are looking for a quick nightly dinner or recipes to prepare on your time frame and freeze, these questions, and other useful tips, are answered by the kitchen diva.

Now none of us have an excuse anymore when it comes to making that home-cooked meal every night of the week. Cook in advance, and when you get home after a long, hard day at work, you have everything you need already made...just reheat and serve!!

Nutritional analysis and diabetic exchanges included.

Sample Recipe (From the author's website):

White Chocolate Bundt Cake

Keep these ingredients in your pantry to whip up this unbelievable cake in a pinch. This is another standby favorite I frequently make when I need to take a cake somewhere or to satisfy my craving.



Ingredients
1 (18.25-ounce) box yellow cake mix
1 (4-serving) box instant white chocolate pudding and pie filling
1 cup fat-free sour cream
1/4 cup canola oil
2/3 cup fat-free milk
1 egg
3 egg whites
1/2 cup white chocolate chips
1/2 cup chopped pecans
1 1/2 cups confectioners' sugar
1/4 cup skim milk
1 tablespoon almond extract

Instructions
1. Preheat oven to 350° F. Coat 10-inch nonstick Bundt pan with nonstick cooking spray.

2. In mixing bowl, combine cake mix, pudding, sour cream, oil, milk, egg, egg whites, mixing until well mixed. Stir in white chocolate chips and pecans.

3. Pour in Bundt pan and bake 40-50 minutes or until toothpick inserted comes out clean.

4. In small bowl, mix confectioners' sugar, milk almond extract; set aside.

5. Cool cake on rack 10 minutes before inverting on serving plate. Drizzle glaze over warm cake.

Makes 16 servings

To Prepare and Eat Now: Slice and serve.
To Freeze: Cool to room temperature, wrap, label and freeze. Recommended freezing time: up to 4-6 months.
To Serve: Defrost, slice and serve.

Note: Different shaped Bundt pans allow for fun types of cakes.

Food Facts
Calories 318
Protein 4 g
Total Carbohydrate 51 g
Total Fat 11 g
Calories from Fat 31%
Saturated Fat 3 g
Dietary Fiber 0 g
Cholesterol 18 mg
Sodium 338 mg
Diabetic Exchanges: 3.5 other carbohydrate, 2 fat

About the Author: (From the author's website)
Holly Clegg, the "Queen of Quick." is author of the trim&TERRIFIC" cookbook series including a diabetic cookbook with the ADA, Eating Well Through Cancer and KIDS COOKING for Mommies with more than 850,000 copies in print, reigning supreme when it comes to healthy, delicious everyday meals and party fare.

Turned off by both diets and tasteless foods, Holly's mission is to give cooks the ability to put a delicious, healthier meal on the table in a time-friendly manner.

As Holly adds cookbooks to her trim&TERRIFIC series, her "never sacrifice taste" philosophy remains intact. Her message is simple: food that is good for you can be delicious and easy to prepare. Holly's reputation for her healthier approach continually garners national media coverage. Holly has made her fast, flavorful and healthy meals on network television shows including and Fox & Friends, NBC Weekend Today Show, The 700 Club, and D-Life on CNBC as well as major local markets nationwide. She writes for national food magazines and Internet food sites. As well as a keynote speaker, Holly also serves as the national spokeswoman for Louisiana Sweet Potatoes and has done media spokesperson work for diet Coke, Pace Salsa/Campbell's Soup, Nature Sweet Tomatoes, and Salmon of the Americas. Holly was featured in a national Teflon/DuPont nonstick ad campaign with her Trim & Terrific recipes in full page ads in national magazines including People, Self, Real Simple, Ladies Home Journal, Bon Appetit, USA Today, plus many more.

A wife and mother first, Holly understands the challenges of the busy person. Her personal experience of running a household of five inspired the subject matter for each of the trim&TERRIFIC books. Her recipes require familiar ingredients and include easy-to-follow instructions and quick tips; this combination is the main focus of her trim&TERRIFIC series.

Holly personally tests all of her recipes in her home and as a result, has three avid cooks. "Children love to cook, and if you include them, you can make positive, lasting impressions," Holly said. Based on her experience, Holly included a Kid's In The Kitchen Chapter filled with fun, delicious recipes in The New Holly Clegg trim&TERRIFIC Cookbook and has the newly released KIDS COOKING for Mommies. If you're wondering if you can really make a healthy impression on kids, Holly has proof. "My youngest child did not have a fast food hamburger until she was 15 years old, and it wasn't because I didn't allow it. I didn't have to pick up fast food for my children because I knew I could get something on the table in 30 minutes."

If you have reviewed this book and would like me to add a link to your review, please include a link in your comment!