Jun 29, 2019 Jun 12, 2019
NEW RECIPE: Alright, I’ll say it. I need more fiber. We probably all do. And we all need a good, healthy breakfast with protein, fat, and fiber so here it is… my new high fiber granola. It’s similar to my other granola recipe with just a couple of small changes, mainly by replacing half of the oats with wheat bran. This gives my granola two kinds of fiber: oats, which are soluble and bran, which is insoluble and we need both.
I like to use extra thick oats in my granola for more crunch and I find them at Whole Foods but when I run out, I just use regular rolled oats. For nuts I chop up almonds, walnuts, and pecans and I also add raw sunflower seeds. I mix everything right in the pan so there is virtually no cleanup. I bake mine until it’s very toasted and brown, about 35 minutes, because toasting brings out the flavor in all the nuts and the oats. The wheat bran makes nice little clumps which I really enjoy.
Who knew that adding fiber to your diet could be this easy? Click here for the recipe. – Jenny Jones
Apr 8, 2018
This is such a refreshing salad to serve in the summer and now is the best time to get crisp, fresh Persian cucumbers. If you can find organic cucumbers, you can just scrub them and leave the peel on. If they’re not organic, it’s best to peel them for this salad.
I slice the cucumbers very thinly, no more than 1/8 of an inch thick, and for the onion, the thinner the better as well. The dressing uses a good amount of sugar but remember that most of the dressing is not eaten. You serve this salad with a slotted spoon and leave the liquid behind so don’t fret about using a tablespoon of sugar.
If you serve this cucumber salad right away it will be quite crisp, and if you refrigerate it for an hour or more, the cucumber slices will soften and absorb a little more dressing. They are good either way but it’s best to serve this salad on the same day.
I wish everyone a fun summer with lots of good, healthy, homemade food, including this cool and crisp, cucumber salad. Click here for the recipe. – Jenny Jones
Apr 4, 2018
Isn’t everything better with chocolate? Today I made my incredibly easy peanut butter cookies but upped the game by adding dark chocolate chunks and extra peanuts. Oh My! They are so good and so easy. These peanut butter cookies have no flour so they’re even gluten free. This is a simple one bowl recipe and I just added some chopped up 70% chocolate bar and some additional chopped salted peanuts. I don’t think I’ll ever make them plain again.
You could use chocolate chips but using a plain dark chocolate bar is a healthier choice. Anyone can make this simple recipe. Just use my original recipe for peanut butter cookies and add the chocolate chunks and peanuts. Click here for the recipe. – Jenny Jones
Mar 17, 2018
How can something so easy be so good? I love haluski so much I just can’t get enough. My mother used to make it and I never asked her for the recipe but I finally figured out how to make it like she did and it’s so good! It’s basically a Polish stir fry of cabbage and onions that is quick and easy so you need to prep everything in advance. It only takes 20 minutes to make. I slice the cabbage by hand and then rough chop it after that.
Most haluski recipes use lots of butter but you don’t need to. This whole pan has only 2 tablespoons of butter and some of that is stirred in at the end for a great flavor and finish.
Now about the sauerkraut: I LOVE the addition of sauerkraut but I know it’s not for everyone (except us Poles 🇵🇱) but I do recommend trying the kraut version for a true Polish experience. Click here for the recipe. – Jenny Jones
Feb 16, 2018
I don’t make plain rice any more. Why would I when it’s so easy to add a vegetable to rice while it cooks? And Brussels sprouts make a really good (and healthy) addition. They are a cruciferous vegetable that can protect you against cancer and heart disease. They also benefit your eyes and provide lots of minerals, vitamin C, fiber, and even protein!
My rice of choice is Uncle Ben’s converted rice, which cooks beautifully in 20 minutes, just enough time for the Brussels sprouts to turn soft and tender, and kind of sweet.
There is no meal in this house without at least one cooked vegetable, and always a salad, and this is an easy way to get people who may not like steamed and cooked vegetables to have them mixed into a tasty rice. This easy side dish goes really well with my salmon patties or lemon chicken cutlets. This is a really easy, simple recipe that anyone can make. Click here for the recipe. – Jenny Jones
Dec 10, 2017
I just found a better and simpler way to make pasta with vegetables. Everything cooks in one pot and you don’t even have to drain the pasta. With a small amount of water the pasta and vegetables all cook in the same pot. I love it.
I make it with two of the most important vegetables for health: broccoli and spinach but it also works with just broccoli. This super fast vegetarian meal takes just 15 minutes and here a couple of tips:
- Be sure to keep the water boiling (not too high or too much water will boil away).
- If too much water boils away, you can add a little more water as needed.
- A timer is really helpful so you can set it for the pasta cooking time and then keep an eye to know when to add the veggies.
- When you add the broccoli, just open the lid briefly, toss the broccoli on top, and quickly close the lid. The broccoli will steam right on top.
- Add more or less parmesan. I like it with three tablespoons.
This can be a side dish or main dish. I plan to try it next with whole wheat pasta and will share my results. Click here for the recipe. – Jenny Jones
Dec 9, 2017
I consider this the healthiest meal I make. My one pan chicken and roasted vegetables is quick and easy and healthy. Vegetables are the lifeline to good health and roasting them brings our their sugars so the browning combined with their sweetness makes them super delicious. Then the chicken is lean and low fat because I use skinless, boneless chicken breast. The chicken provides high quality protein and all those veggies? Well, it’s like taking a vitamin pill only better because vitamins from real food are much better absorbed than any pill.
Every meal I make starts with whatever vegetables I have on hand. That’s because vegetables are loaded with antioxidants, vitamins, and minerals essential to good health. Each color of veggie has its own set of benefits so when you mix and match the colors, you get a huge array of nutrients. I make roasted vegetables at least once a week, sometimes served with just a can of sardines, sometimes with pork loin, but this is my favorite way to serve them.
The chicken comes out moist and tender every time. I only use oil, salt, and pepper on it but you can add some dried herbs if you like. I just serve the chicken breast whole with a big side of roasted veggies. This may seem like a lot of roasted vegetables for two people but I can tell you that there may occasionally be a piece or two of chicken left over, but by the end of the meal, every single vegetable is gone. And if you roast sweet potatoes, they are so sweet they can even be dessert. Click here for the recipe. – Jenny Jones
May 13, 2017
My Christmas snowball cookies look fancy but they are so easy, even an amateur cook can make them. There’s no mixer required because this recipe is so simple. You just put all the ingredients into a bowl and combine with your hands. After a brief stint in the fridge, you just shape them into balls and bake. They are actually pecan balls so you must be sure to toast the pecans first. It really adds so much more flavor to these powdered sugar cookies.
They make a beautiful presentation so I often give them as a homemade Christmas gift. But they don’t just look good. These pecan balls simply melt in your mouth and every time I serve them or gift them, people ask for the recipe. And here’s some even better news. You can make them ahead and freeze! Gotta love that: Easy make-ahead Christmas cookies! Click here for the recipe. – Jenny Jones
Feb 18, 2017
I love this! It’s a healthy dessert full of fiber and dark chocolate. It’s made with no white flour, no butter, and it’s a super easy one-bowl recipe. And if you line your pan with foil, there’s almost no cleanup. You can use walnuts but I find that pecans, especially when they are toasted first, have so much more flavor so they are my nuts of choice for most baking. In fact, I toast one bag at a time and keep them refrigerated for all my baking.
Now about the chocolate: Using a 70% dark chocolate bar is the healthiest choice and I like to use the 72% bar from World Market but you do have to chop it up so chocolate chips are definitely easier. I recently discovered Ghirardelli 60% dark chocolate chips and they are great but bigger than most so I did not like the result when I added them whole. So I chopped them into smaller pieces and an added benefit was there was more chocolate in every bite.
These are the chocolate chips I used, but I chopped them up first:
And here is what the World Market bar looks like:
My favorite thing, besides the delicious, chewy taste of this healthy dessert bar, is how incredibly easy it is. One bowl, no mixer, just mix it all up and bake. These healthy oatmeal chocolate chip bars are not just dessert – I must confess I also have them with breakfast. For a healthy dessert or a chewy oatmeal breakfast bar, just click here for the recipe. – Jenny Jones
This easy casserole just might become your new family favorite. I’ve been making it for years and everyone loves it. And I love it for two reasons. One: it’s delicious. Two: it’s easy to make. It takes just a few simple ingredients and less than an hour for some good homemade comfort food. By using lean ground beef and reduced fat cheese, I never feel stuffed after my second and third helping.
Much of the flavor comes from the sauce and you can use a homemade marinara but I use store-bought sauce. Two that I like, but can’t always find, are Silver Palate Low Sodium Marinara but this time I couldn’t find it so I used Terlato Kitchen Pomodoro, also lower in sodium and it was fantastic. Not all jarred sauces are the same so I encourage everyone to read the label for the least number of ingredients as well as sodium. Even with a low sodium sauce, this recipe doesn’t even need salt or pepper.
And don’t be tempted to use more pasta. It will seem like it’s not enough when you put it together but it’s just the right amount for this easy family casserole. Click here for the recipe. – Jenny Jones