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Gulf Coast FavoritesTrim & Terrific Gulf Coast Favorites, (Running Press, 2008)

Free Recipes from Holly


Author of several cookbooks which sold over 600,000 copies

Has appeared on Fox & Friends, NBC Weekend Today Show, QVC, Phil Donahue, and others

Husband of 28 years, Mikel

Mother of 3 children: Todd, 27; Courtney, 24 (cooks on show with her); Haley, 20


Holly Clegg: Gulf Coast Recipes

By Mimi Elliott
The 700 Club


Holly’s philosophy has been that you should never give up any food – there is no forbidden food.

“I trim the recipes and keep them terrific!” Holly said.

She believes in time-saving, pantry-friendly recipes that allow you to prepare a healthy meal, even during hectic times. In her latest cookbook, Gulf Coast Favorites, Holly shares the recipes she has developed over the years from resources in the gulf region. (She has great access to fresh seafood and local ingredients.) Holly included familiar recipes, like spinach dip, chili and southern biscuits with gravy; as well as regional specialities like crawfish enchildadas, red beans and rice and jumbalaya. Each recipe contains a nutritional analysis and diabetic exchanges. A portion of the book’s proceeds goes to America’s Wetland Foundation.


Holly has been cooking since she was 9-years-old. Prior to her Trim & Terrific cookbook series, Holly describes her cooking and entertaining style as the “Queen of Whipping Cream and Butter.” Now, she calls herself the “Queen of Quick.” In 1993, her Trim & Terrific Cookbook was self-published.

“I wanted to show people that you could have good food that is good for you,” Holly said.

Back then, she recalls, everything tasted like diet food.

“There wasn’t such a thing as a healthy lifestyle, so I guess I was ahead of my time as I felt there was a correlation between health and diet,” Holly said.

Turned off by both diets and diet foods, Holly took her culinary training and experience as a caterer and began to formulate recipes. Her mission: to give cooks the ability to put a delicious, healthy meal on the table in 30 minutes. A wife and mother first, Holly personally tests all of her recipes in her home; and as a result, all three of her children cook.

“My youngest child did not have a fastfood hamburger until she was 15-years-old,” Holly said. “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!”

Chocolate Pecan Pie

Chocoalate Pecan Pie

Combining a rich pecan filling with a hint of chocolate makes this incredible pie a snap to prepare thanks to a store-bought pie shell.

2 eggs
2 egg whites
1 cup light corn syrup
1 tablespoon butter, melted
1/4 cup sugar
1/4 cup light brown sugar
1 tablespoon all-purpose flour
1 tablespoon vanilla extract
1 cup coarsely chopped pecans
1/3 cup semi-sweet chocolate chips
1 (9-inch) unbaked pie shell

1. Preheat oven to 350°F.
2. In a bowl, whisk together eggs, egg whites, corn syrup, butter, sugar, brown sugar, flour and vanilla. Stir in pecans and chocolate chips.
3. Pour into pie shell. Bake for 45-50 minutes or until set. Cool completely.

Makes 8-10 servings

Food Facts:
Calories 383
Calories from fat 42%
Fat 19 g
Saturated Fat 5 g
Cholesterol 49 mg
Sodium 136 mg
Carbohydrate 53 g
Dietary Fiber 2 g
Sugars 25 g
Protein 5 g

Diabetic Exchanges:
3 1/2 carbohydrate | 4 fat

Lemon Sweet Potato Casserole

Lemon Sweet Potato Casserole

Make this lemon-lover's easy sweet potato casserole by simply tossing the ingredients together into one dish. Use a food processor for a quick method to shred sweet potatoes.

6 cups shredded peeled sweet potatoes (yams) (about 3 medium)
2 tablespoons butter, melted
1/2 cup sugar
1 cup skim milk
2 eggs
1/2 teaspoon ground cinnamon
1 (4-serving) box instant lemon pudding and pie filling

1. Preheat oven to 325°F.
2. Combine all ingredients in a 2-quart oblong casserole dish.
3. Cover tightly with foil and bake for 1 hour. Remove foil and continue cooking 20-30 minutes or until top is golden brown.

Makes 10-12 servings

Food Facts:
Calories 157
Calories from fat 15%
Fat 3 g
Saturated Fat 1 g
Cholesterol 41 mg
Sodium 180 mg
Carbohydrate 31 g
Dietary Fiber 2 g
Sugars 12 g
Protein 3 g

Diabetic Exchanges: 2 starch

Recipes reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast FavoritesRunning Press 2008

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