#259 - Meals on the Move

Holly Clegg, author of the successful Trim & Terrific cookbook series, stops by Carol's kitchen to share recipes from her newest Trim & Terrific cookbook, Meals On The Move: Rush Hour Recipes. For more information about Holly and her cookbooks, please visit her website at: www.hollyclegg.com.

Smoky Chipotle Chili

Serves 4

1 pound ground beef

2 cloves garlic, minced

1 tablespoon chili powder

1 can (15-ounces) red kidney beans, rinsed and drained (optional)

1 cup PaceŽ Chipotle Chunky Salsa

1 cup frozen whole kernel corn

1 can (14 1/2-ounces) SwansonŽ Seasoned Beef Broth with Onion

Cornbread Squares

COOK beef, garlic and chili powder in saucepot until browned. Pour off fat. ADD beans, salsa, corn and broth. Heat to a boil. Cook over low heat 15 minutes. SERVE with Cornbread Squares.

Cornbread Squares: Preheat oven to 400°F. Prepare 1 package (about 8-ounces) corn muffin mix according to package directions. Spread half the batter in greased 8" square baking pan. Top with 1/2 cup each PaceŽ Picante Sauce and shredded Cheddar cheese. Spread remaining batter on top. Bake 20 minutes or until done.

Strawberry and Kiwi Mixed Green Salad with Poppy-Sesame Dressing

Makes 6 to 8 servings

8 cups mixed greens (Bibb, red leaf, spinach)

1 pint strawberries, sliced

3 kiwis, peeled and sliced

1/3 cup sugar

1 tablespoon poppy seeds

1 tablespoon sesame seeds

1 tablespoon minced onion

1/3 cup cane or raspberry vinegar

1/4 cup balsamic vinegar

2 tablespoons olive oil

In a large bowl, mix together the greens, strawberries, and kiwi. In a small bowl combine the sugar, poppy seeds, sesame seeds, onion, cane vinegar, balsamic vinegar, and olive oil. Refrigerate dressing until ready to use. When ready to toss salad, add dressing gradually and serve immediately.

Banana Pudding Trifle

Makes 16 servings

2/3 cup sugar

3/4 cup all-purpose flour

3 1/2 cups skim milk

2 large egg yolks, slightly beaten

1 tablespoon vanilla extract

1 (11-ounce) box reduced-fat vanilla wafers, divided

6 bananas, divided

2 (1.4-ounce) English toffee candy bars, crushed, divided

1 (8-ounce) container fat-free frozen whipped topping, thawed

In a large saucepan, combine the sugar and flour. Gradually stir in the milk and bring the mixture to a boil over a medium-high heat, stirring constantly. Place the egg yolks in a small bowl and gradually pour some of the hot custard into the egg yolks, mixing well with a fork. Gradually, pour the hot custard mixture back into the saucepan with the remaining custard, cooking over a low heat for several minutes. Do not boil. Remove from the heat and add the vanilla. Transfer the custard to a bowl and allow to cool (can refrigerate to speed up the cooling). In a trifle bowl or large glass bowl, place one-third of the vanilla wafers. Slice 2 of the bananas and place on top the wafers. Spread one-half of the custard on top and sprinkle with one-half of the crushed candy bars. Repeat the layers again using all of the remaining custard and crushed candy bars. Place the final one-third layer of the vanilla wafers on top. Add 2 sliced bananas and top with the whipped topping.

>Recipes from Meals On The Move by Holly Clegg (The Wimmer Companies)

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