I made one of my favorite meals ever for dinner today, my Orange-Sesame Chicken. If you like Chinese food then you know that much of it is deep fried but this chicken is just lightly sauteed and the sauce, made with fresh-squeezed orange juice, is fantastic. It takes longer to cook the rice than it does to make this healthy meal so be sure to start your rice first.
Today, I made fragrant jasmine rice. I always include a side of broccoli and you can add your broccoli to the rice during the last 5 minutes to save extra dishes. This orange-sesame chicken is an easy, healthy recipe that actually cooks up in less than 10 minutes, but you have to wait for the rice to cook! Click here for the recipe. – Jenny Jones
To show how incredibly easy it is to make my healthy Lemon Brownies, I’ve made a video. These awesome low-fat brownies have no butter and it’s a simple, easy recipe… one bowl, no mixer needed. But even if they weren’t this easy, I’d still be making them all the time – they are that good! Click here for my healthy recipe.
My stepmom is Greek so I have grown to love Greek food (and her, too!). She told me that you can cook almost any Greek dish with olive oil, lemon, and oregano and this delicious side dish is the perfect example. The potatoes are marinated and roasted in the oven until they’re tender inside and the edges are crispy and golden. And wait until you taste this delicious combination of fresh lemon juice, garlic, and oregano.
There’s been lots of talk lately about the health benefits of the Mediterranean diet so there’s plenty of reason to try my easy Greek lemon potatoes. Did I say easy? See for yourself. Click here for the recipe. – Jenny Jones
For someone who likes crunchy food, my sesame seed breadsticks are a must. You simply cannot buy breadsticks like this anywhere and when they’re fresh out of the oven (after they stop their snap, crackle, and popping) it’s hard not to eat half the batch right there. I make 15 at a time and when there’s only one left, I make more. If you haven’t tried this easy recipe, you’re missing out. I was out of whole wheat flour so I made this batch with just all-purpose flour. To see the video and printable recipe, click here. – Jenny Jones
I am interested in the Greek potatoes recipe. Is that recipe still availabe? Also, what would you recommend serving with chicken gyros for a light lunch? Thank you!
I just posted the Greek Lemon Potatoes recipe and as for the chicken gyros lunch, I would say that’s already a pretty hearty lunch. So if anything, I would only add some crudite or a salad. One suggestion I can make is to serve a middle eastern cucumber salad which would tie in beautifully with the gyro which is traditionally Turkish or Greek, depending who you ask. I love these fresh cucumber salads which are almost like a salsa, typically made with Persian cucumbers, onion, tomato, lemon juice, and olive oil.
Nate asks… Jenny, I notice in your YouTube videos you prepare your ingredients over what looks like a mat of sorts (the blue surface beneath all your bowls, etc.). What is it exactly and what would you recommend to help one cook mess-free, or at least with minimal mess? I’ve used nothing but paper towels.
I think you’re referring to my latest video on chocolate brownies where the table cover is blue. That cover, as well as all the colorful table covers in my videos, are just fabric. They are either table cloths that I have or simply pieces of cotton I buy at the fabric store. And let me tell you this is not a practical way to cook mess-free because they all have to be washed after cooking and if any grease gets on them, it’s usually permanent. But I do the videos on a plywood table and it has to be covered with something. This isn’t much help to you but I do have one suggestion. At the fabric store, I’ve seen plastic yardage that I think is used for outdoor picnic tables. That might work for you by laying down a big sheet of this plastic type cloth and when you’re done, just wipe the whole thing down. Hey, this just gave me an idea. I could use it in my videos! – Jenny Jones
Hi Jenny, Have a question on the “Easy Granola” recipe – instead of adding 4 cups of rolled oats, have you ever tried adding different cereals, for example: rye flakes, spelt flakes, oatbran flakes, buckwheat, barley, millet – maybe just mixing two different cereals at a time. Would they be suitable for toasted Granola? What about seeds – can these also be added, like in your Granola Bars – which really are great. Thanks in advance. Best regards, Paula. P.S. you have a great website with lots of interesting info and ideas and I love your videos.
My answers are yes, yes, and yes. One of the best things about making granola is you never have to make the same recipe twice. My sister makes it all the time and she told me she changed it so many times, she actually forgot her original recipe. So try some new additions (make sure it’s “rolled” spelt or barley) and seeds are always a great addition. I sometimes add wheat germ to mine, too. Let us know how your creation turns out.
Long, lean stalks of celery look just like bones—and they’re good for them, too. Celery is a great source of silicon, which is part of the molecular structure that gives bones their strength. Bones are 23 percent sodium, and so is celery. Celery also has blood pressure reducing properties. It contains active phthalides, which relax the muscles of the arteries that regulate blood pressure so the vessels dilate, causing blood pressure to drop. Since it’s low in calories and high in fiber, it’s good to include celery in your diet. I cook with the outer stalks and keep the small, tender, centers in a baggie in the fridge for snacking.
My dad used to make the best potato pancakes but my recipe has a secret he never knew – it’s in how you drain the potatoes. Also, his method took some work but that was before food processors were invented. I used to help him grate the potatoes on a box grater but now, thanks to my food processor, I have an easy way to make fantastic Polish placki kartoflane and mine are healthy, never greasy, and super easy. If you don’t have a food processor, you can prep the potatoes old school style, grating by hand, and you’ll still get the best potato pancakes ever.
I’ve given up ordering these at a deli because they’re practically deep fried! Mine use very little oil because you don’t need it. To me, they’re best with a little (reduced fat) sour cream, and when you have leftovers, save them for breakfast. My mother used to slice up the leftovers and cook them into scrambled eggs for an awesome breakfast, which is what I’m having right now! Click here for the recipe. – Jenny Jones