Feb 12, 2020 Aug 25, 2019
These are just some of the recipes that I have either improved or simplified since they were originally posted. I’m always learning and improving my skills so if anyone is using a recipe that was posted a while ago or if you printed it some time ago, please check the “Recipe Changes/Fixes” category in my blog.
So far I have made changes to about 100 recipes but many of the changes are minor, like increasing salt or reducing sugar but others, like my 15-Minute Veggie Pasta, now use an easier, faster, all-in-one-pan method. I’m always looking for ways to make something healthier or faster or to simplify the process so every time I cook, if I try a better way and it works, I adjust the recipe and share the exact changes I made in the blog.
I encourage all of my regular cooks to occasionally check the “Recipe Changes” category here in my blog to make sure you are using the newest and best version of each recipe. As I evolve as a better (& simpler) cook, I will continue to occasionally update my recipes. To see if any changes were made to your favorite recipes, click here.
Apr 1, 2019
Some days, the faster I can make dinner the better. Today is one of those days and this easy one pan spaghetti with cherry tomatoes and broccoli takes 18 minutes, including prep. I mean it. I’ve even made it in 16 minutes!
This is one of my easy one pan meals where everything cooks in one pan, including the spaghetti. I use thin spaghetti because it cooks in 9 minutes but if you use regular spaghetti you will have to add a little extra time. Stirring is important to keep the spaghetti from sticking so stir it vigorously to separate the strands.
I rarely drain pasta any more. I’m making more and more one pan meals and besides being less work, there’s less cleanup – Bonus! Cherry tomatoes and fresh broccoli are always available so if you keep them on hand, you can always make an easy, healthy dinner in less than 20 minutes.
Click here for the recipe. – Jenny Jones
Jan 27, 2017
I’ve been busy the past month and when there’s not much time to cook, I still cook. And tonight I made my veggie fried rice. It’s my go-to dinner when I want a quick and healthy meal. I always have broccoli and peppers on hand I always keep frozen peas in the freezer.
It’s a light meal with protein from the eggs and a bounty of nutrients from the vegetables. This time I used broccoli, spinach, peppers, and peas. We had my peanut butter cookies for dessert.
If you want to try this quick and easy vegetarian fried rice, click here for the recipe. – Jenny Jones
There are three reasons why I love this recipe:
- It’s vegetarian.
- It has lots of superfood veggies.
- It takes less than 20 minutes to make.
This is a light, easy supper that I love to make, depending what I have on hand. My favorite combo is this one with broccoli, baby spinach, bell peppers, and peas. But I have also made it with other vegetables, sometimes broccollini instead of broccoli, Swiss chard instead of spinach, or other subs like asparagus, shredded carrots, bok choy, or Chinese snow peas, so you see it’s just a great way to get a variety of cooked vegetables in one meal. But I always use at least four different veggies.
Cold cooked rice works best so I usually cook the rice the day before, and refrigerate it overnight. Mostly I use Uncle Ben’s converted rice but I have also made it with brown rice. Either way, if your rice is cooked in advance, this is a super-quick meal. Be sure to have everything ready before you start because a stir-fry means you don’t leave the pan once you start and it cooks in less than 10 minutes! So chop everything first and have everything in place before starting. Click here for the recipe. – Jenny Jones