As the weather heats up, what better way to get your tastebuds watering than with these delicious recipes from Chef Holly Clegg!

• Cheesy Shrimp and Rice
(6 servings)

This incredibly quick shrimp and rice dish with the hint of cheese and salsa is a highly requested recipe.

1 onion, chopped
1 teaspoon minced garlic
1/2 cup chopped red or green bell pepper
1 1/2 pounds medium shrimp, peeled
1/3 cup salsa
1 tablespoon Worcestershire sauce
1/2 cup evaporated fat free milk
1 bunch green onions (scallions), chopped
2 tablespoons canned diced green chilies, drained
1 1/2 cups shredded reduced-fat Cheddar cheese
3 cups cooked rice

In a large non-stick skillet coated with non-stick cooking spray, sauté the onion, garlic, pepper, and shrimp over medium heat for about 5 to 7 minutes. Add the salsa, Worcestershire sauce, milk, green onions, and green chilies. Stir in the cheese and rice and cook until the cheese is melted and well combined, about 5 minutes.

To Prepare and Eat Now: Eat when ready.
To Freeze: Cool to room temperature, then transfer to freezer container, label, and freeze. You can also freeze the shrimp and salsa mixture without the rice and cheese; adding when reheating.
To Prepare After Freezing: Remove from freezer to defrost. Reheat in a non-stick saucepan over a low heat or in the microwave. If you're freezing only the shrimp salsa mixture, reheat the mixture and then add the cooked rice and cheese cooking until the cheese is melted and well combined.

Nutritional information per serving: Calories 318, Protein (g) 30, Carbohydrate (g) 32, Fat (g) 6, Calories from Fat (%) 18, Saturated Fat (g) 4, Dietary Fiber (g) 3, Cholesterol (mg) 184, Sodium (mg) 504, Diabetic Exchanges: 3.5 lean meat, 1.5 starch, 2 vegetable

• Two Minute Banana Tiramisu
(10 to 12 servings)

Bananas, whipped topping and chocolate chunk cookies create this so simple sensational rich wonder. And if you usually aren't a Tiramisu fan, this banana version will quickly win you over. I can't tell you how many times I have made this recipe and my willpower fails me each time.

14 chocolate chunk Pepperidge Farm cookies
1/3 to 1/2 cup coffee liqueur, depending on taste
4 bananas, sliced
1 (12-ounce) container fat free frozen whipped topping, thawed
Cocoa or chocolate shavings

Quickly dip each cookie in a bowl with the liqueur and line the bottom of a 10-inch square dish with seven cookies. Slice 2 bananas over cookies and cover with half the whipped topping. Repeat layers. Sprinkle with cocoa and cover with plastic wrap. Freeze.

Nutritional information per serving: Calories 296; Protein (g) 3; Carbohydrate (g) 47; Fat (g) 9; Calories from Fat (%) 28; Saturated Fat (g) 4; Dietary Fiber (g) 1; Cholesterol (mg) 12; Sodium (mg) 128; Diabetic Exchanges: 3 other carbohydrate, 2 fat

• Shrimp and Sausage Cheesecake
(20 to 25 servings)

This appetizer cheesecake with smoked Gouda, shrimp, and sausage is a unique and amazing combination, making this a popular make-ahead recipe.

1 cup crushed reduced fat baked whole grain wheat crackers
2 tablespoons butter, melted
1 onion, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 tablespoon minced garlic
2 (8-ounce) packages reduced fat cream cheese
1 egg
2 egg whites
1/3 cup fat free Half & Half

Dash hot sauce
1 pound small peeled shrimp, cooked
1/2 cup diced smoked reduced fat sausage, cooked
1 cup shredded smoked Gouda cheese
1 bunch green onions (scallions), chopped

Preheat oven to 350°F.
Coat a 9-inch springform pan with non-stick cooking spray. In a mixing bowl, mix together the crushed crackers and butter, and press into bottom of the prepared pan.
In a non-stick medium skillet coated with non-stick cooking spray, sauté the onion, green pepper, red pepper, and garlic over medium heat until tender, about 5 minutes; set aside.
In a mixing bowl, mix together the cream cheese, egg, and egg whites until creamy. Add the Half & Half and hot sauce, mixing well. Stir in the cooked vegetables, shrimp, sausage, Gouda, and green onions. Carefully pour over the crust. Bake for 40 to 50 minutes or until mixture is set. Remove from oven, and let cool in pan 10 minutes. Run knife around inside edge to loosen, and remove the sides from the pan.

To Prepare and Eat Now: Serve warm or refrigerate until ready to serve.
To Freeze: Cool in refrigerator then wrap, label and freeze.
To Prepare After Freezing: Defrost in refrigerator and serve with crackers.

Note: I cook the sausage in a non-stick pan coated with non-stick cooking spray until it is crispy done. The shrimp may be cooked this way, too.

— These recipes are from Holly Clegg's "Trim & Terrific Freezer Friendly Meals." For more recipes visit www.hollyclegg.com