ADVOCATE-TESTED RECIPE

Yam Cornbread Stuffing

10 servings (¾ cup each). Recipe is by Holly Clegg.

Terrific Tidbit: Already prepared cornbread from the supermarket works fine in this recipe.

2 tablespoons canola oil

2 cups peeled chopped Louisiana sweet potatoes (yams)

1 cup chopped onion

1 cup sliced celery

¼ cup chopped fresh parsley

1 teaspoon ground ginger

5 cups crumbled cooked cornbread

¼ cup chopped pecans, toasted

½ cup fat-free low-sodium chicken or vegetable broth

1. Preheat oven 375 F.

2. In a large skillet coated with nonstick cooking spray, heat oil over medium heat. Sauté sweet potatoes, onion and celery 7-10 minutes, or until just tender, stirring frequently.

3. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans, toss gently to coat. Add broth to moisten.

4. Place stuffing in a 3-quart casserole dish coated with nonstick cooking spray. Bake, uncovered, 35-45 minutes, or until heated through. Serve.

Nutritional information per serving: Calories 242, protein 4 g, carbohydrates 36 g, fat 9 g, calories from fat 79 percent, saturated fat 1 g, dietary fiber 3 g, sugars 12 g, cholesterol 6 mg, sodium 334 mg. Diabetic exchanges: 2½ starch, 1½ fat


ADVOCATED-TESTED RECIPE

Stuffed Artichoke Casserole

Makes 4 servings (1 cup each). Recipe is by Holly Clegg from her "Kitchen 101" cookbook.

1 tablespoon olive oil

1 large onion, chopped

1 teaspoon minced garlic

2½ cups seasoned stuffing mix

1 teaspoon dried oregano leaves

1 teaspoon dried basil leaves

1 cup fat-free chicken broth

1 (14-ounce) can artichoke hearts, drained and coarsely chopped

¼-⅓ cup grated Parmesan cheese

1. In large nonstick skillet, heat oil and sauté onion and garlic until tender. Add stuffing, oregano and basil, mixing until combined. Add chicken broth and artichokes, carefully mixing.

2. Add cheese stirring until heated and well mixed.

Nutritional info per serving: Calories 216, calories from fat 39 percent, fat 10 g, saturated fat 3 g, cholesterol 6 mg, sodium 759 mg, carbohydrates 26 g, dietary fiber 3 g, total sugars 5 g, protein 7 g. Dietary exchanges: 1 starch, 2 vegetable, 2 fat


ADVOCATE-TESTED RECIPE

Pecan Pie with Honey Crunch Topping 

Makes 8-10 servings. Recipe is by Holly Clegg from her "Gulf Coast Favorites" cookbook.

3 eggs

½ cup light brown sugar

¼ cup sugar

1 cup light corn syrup

2 tablespoons butter, melted

1 tablespoon vanilla extract

1 cup chopped pecans

1 (9-inch) unbaked pie shell

Honey Crunch Topping (recipe follows, optional)

1. Preheat oven to 350 F.

2. In mixing bowl, beat together eggs, sugar and brown sugar until creamy. Add corn syrup, vanilla and butter, mixing well. Stir in pecans.

3. Pour into pie shell, bake 40-50 minutes or until pie is set.

Honey Crunch Topping

⅓ cup light brown sugar

3 tablespoons butter

3 tablespoons honey

1½ cup pecan halves

1. In medium saucepan, combine brown sugar, butter and honey.

2. Cook over low heat until sugar dissolves, stirring constantly. Add pecans, stir until well coated.

2. During last 5 minutes of baking, remove pie from oven, spread crunch topping evenly over top. Return to oven, broil until topping is bubbly and golden brown, watching carefully.

Nutritional information per serving: Calories 189, calories from fat 68 percent, fat 15 g, saturated fat 2 g, cholesterol 0 mg, sodium 43 mg, carbohydrates 15 g, dietary fiber 2 g, protein 2 g. Diabetic exchanges: 1 other carbohydrate, 3 fat