On the menu this morning – bran muffins. And I’ll tell you why you should try this easy recipe. We all need fiber. You could try one of those cereals with tons of fiber — you know, the ones that taste like particle board chips. Or you can make your own delicious bran muffins, which by the way, are very portable for breakfast on the go.
Fiber is associated with a lower risk of heart disease, stroke, hypertension, diabetes, obesity, and gastrointestinal diseases. Fiber also promotes regularity and can prevent constipation and hemorrhoids. By the way, when you increase your fiber you also need to increase your water intake. So I had one and a half muffins for breakfast with a big cup of green tea and some peaches. And that’s what I cooked today (so far). …just sharing… – Jenny Jones
Here’s a snapshot of dinner today, my one-pan thighs and fries made with skinless chicken thighs, lots of potatoes, and asparagus. The recipe may seem complicated on paper but it’s really easy and there is no cleanup. None. I’m posting this so you can see how it looks on the pan. I line my rimmed baking pan completely with foil. Then I place a disposable broiler pan at one end. This broiler pan is needed because all the fat will drain off the chicken thighs and it will stay in the broiler pan and not spread onto the potatoes.
After coating the chicken and potatoes with an easy mixture of olive oil and spices, I put the chicken thighs in the broiler pan and the potatoes on the rest of the baking pan. Then it bakes in a 425 F oven for 45 minutes. The potatoes get crisp and the chicken gets tender. After that you just push the potatoes over to make room for asparagus (or green beans). Then back in the oven for another 10 minutes and it’s done.
To serve, I lifted the chicken off the broiler pan with tongs, scooped up some potatoes and asparagus and we had a fabulous dinner. Then I threw away all the foil and only had to wash two dishes. So that’s what I cooked today. …just sharing… – Jenny Jones
I try to be good, I really do. But I made my amazing cinnamon rolls for brunch today. Well, it wasn’t really brunch – it was just breakfast but when I put cinnamon rolls on the table, it became brunch. Isn’t that why we all love going to brunch? “Let’s get the eggs and omelettes over with so we can get to the sweets!”
So that was me this morning, having my obligatory scrambled eggs and whole grain toast to clear my conscience in preparation for cinnamon rolls. Boy are they good! I see why so many people love this recipe. It’s easy and you can actually make this recipe with no butter at all, which is what I did. I used Canola Harvest instead of butter for the filling and didn’t miss the butter at all. Click here for the recipe.
These sweet rolls are soft and gooey and they smell amazing. I used Saigon cinnamon, which is more potent than the popular Ceylon cinnamon and I highly recommend it. Anyway, there’s only half a pan left now and that won’t be around long since I’m having it for dessert tomorrow.
Today I also made my ribs and potato salad for dinner so we’re having leftovers tomorrow. Tomorrow is going to be a good day with ribs, potato salad, and cinnamon rolls for dessert! And that’s what I cooked today. …just sharing… – Jenny Jones
Looking for an easy chocolate cake from scratch? This is it. Oh… and looking for a healthier chocolate cake recipe? This is it too. It’s not a fancy cake but it’s really moist and rich tasting even thought it’s made without eggs or butter. I make it with extra-light olive oil but my frosting does have two tablespoons of butter. If you use my frosting, that means each slice would have 3/4 teaspoon of butter. I can manage that. But you can also skip the frosting, make it a vegan chocolate cake, and just dust it with some powdered sugar.
For baking with chocolate I always use Dutch-processed cocoa for a beautiful dark color and it’s also less bitter than the regular one. It can be hard to find but World Market carries my brand (Droste), which I used in this recipe. This is the perfect cake to make last minute since there is no butter to soften and no eggs to warm up to room temperature. I often put it together before dinner and by the time we eat, the cake is cooled and then I whip up some frosting and… we have dessert.
This easy chocolate cake from scratch is perfect for Sunday family dinner… everyone does have a Sunday family dinner, don’t they? For the frosted version, click here for the recipe. For my chocolate cake with no butter recipe, click here. – Jenny Jones
There are three ways to make these cookies depending on the amount of flour you use. You can make them more chunky and firm or softer and spreadable. My original recipe calls for 1 1/4 cups of all purpose flour. But you can use less flour for a softer cookie. See my examples below:
You can never go wrong with a chocolate dessert. I always use Dutch processed cocoa for two reasons. One, it’s less bitter than regular cocoa and two, it produces a rich dark color as you can see. It’s not always easy to find but right now my store carries Droste brand cocoa so that’s what I use. Always looking for ways to reduce saturated fat, I reduced it even more today. Instead of 1/4 cup of butter I used 3 tablespoons and then I increased the oil from 1/2 cup to 1/3 of a cup. No matter how good something sweet looks, if the butter is measured in sticks, I always pass. I know from experience that you can make delicious, healthier desserts with very little and many times, no butter at all. For dinner I made a salad and my vegetable-bean pasta and cookies for dessert. Did I say cookies? I meant “a cookie” for dessert. That’s right. One cookie. That’s my story and I’m sticking to it. ?
I usually add toasted walnuts and pecans to my cookies. The reason for the mixed nuts is I can never decide, plus using both nuts seems to add even more flavors but I always toast the nuts first. In fact, I toast a whole bag of nuts and then keep them refrigerated for all my baking. To learn how to toast nuts, see the “How To” section of my blog. You’ll be glad you toasted the nuts for these delicious cookies. Click here for the recipe. – Jenny Jones
Butter tarts are a distinctly Canadian treat and anyone who grew up in Canada like I did has probably had a butter tart, or two, or three. They don’t exist in the U.S., which is probably a good thing because they are so good. Every once in a while I just have to have a butter tart so of course, I had to find a way to make it a little healthier. But let’s be clear: There is nothing healthy about a butter tart. The best I could do is make the crust without butter, using oil instead.
So there you have it. Now we Canadians can have our occasional fix and the rest of the world can try something new. Click here for the recipe. – Jenny Jones
I LOVE this dish. I’ll say it again. I LOVE this dish!!! It’s easy to make and has three vegetables (broccoli, cauliflower,and tomato) and everything is coated in a light creamy, cheesy sauce. It’s mac & cheese for grownups but don’t you think kids would like this too? If they’re picky, use white cauliflower and they’ll never even see it. It’s soft and blends right in with the pasta. If you make it, let me know if it passes the kid test.
It’s important to do all your prep first because everything cooks quickly. It won’t take long if you buy the already-cut vegetables but I cut all of the veggies myself. The prep includes cutting the vegetables, shredding the cheese or slicing it really thin. Hey, you’ll be cutting the cheese!
Speaking of cheese, please don’t buy pre-shredded cheese. It has an additive and will never melt as well as a block of cheese. I’ve made it with reduced fat cheese and whole milk cheese.
This recipe is similar to my Quick & Easy Mac & Cheese but with less pasta and added vegetables but it’s still a quick and easy dinner. I wasn’t sure what to call it… veggie mac & cheese or mac & cheese with vegetables or maybe rainbow mac & cheese. I decided on “Grown Up” because we grownups know how important it is to eat vegetables at every meal. And if they’re buried in my delicious mac & cheese, it’s a win-win. Click here for the recipe. – Jenny Jones
This morning I baked my simple whole wheat bread and I forgot just how easy it is. It’s only one rise and the whole thing, start-to-finish, takes just an hour and a half. It’s a soft loaf, perfect for French toast. That’s what I plan to make with it tomorrow. Today I just sliced it while it was still warm and put a little butter on it and had it with scrambled eggs.
I love homemade bread… the smell… and the taste… you just can’t buy it anywhere. I also made homemade tortillas (they disappear quickly around here) and I also worked on my Polish bigos recipe. … just sharing… – Jenny Jones
It’s always good to have something sweet for the weekend (besides my sweet-heart!). He loves my easy chocolate brownies so I made some for the weekend. At the same time, I improved the recipe with a few minor changes, which I have noted on the printable recipe. I followed Lisa’s comment below my recipe and reduced the baking soda for a fudgier brownie. I also doubled the vanilla and reduced the baking time.
I also adjusted some amounts for easier measuring. I realized that 1/3 of a cup is 5 1/3 tablespoons so I changed both the 5 tablespoons of oil and the 6 tablespoons of yogurt to 1/3 of a cup each. It’s much easier to measure and makes no difference in the batter. We both like the new brownie better but the old version is still available too.
This morning I also made my giant breakfast cookies. Just like my brownies they are 100% whole grain and made without butter.
I love these breakfast cookies so much I just added them to “My Favorites” category. A lot of times, I also have them for dessert. For dinner I made vegetable fried rice with edamame. So that’s what I cooked today. …just sharing… – Jenny Jones
When I was growing up in Canada, there was no Mexican food. No Mexican restaurants, no Taco Bell… not even corn chips. All we knew was salmon sandwiches and cabbage rolls… and that weird jellied thing my dad used to make with pigs feet. The first time I went to a Mexican restaurant I was 20 years old and living in California. (there are a LOT of Mexican restaurants in Southern California!) And they always have salsa. You don’t even have to ask for it. Sit down — there it is. Salsa on the table. And a bowl of tortilla chips usually arrives at the same time. It’s supposed to be an appetizer, chips & salsa, but I can’t stop eating it until someone takes it away.
It turns out that it’s really easy to make fresh tomato salsa. They call it Pico de Gallo but I don’t know why. It translates to “rooster’s beak.” You hardly need a recipe because even if you just eyeball the amounts, it will still be great. It’s a simple recipe using only fresh ingredients (tomatoes, onions, jalapeño pepper & cilantro) In fact, feel free to use more or less of any ingredient or customize it with some fresh garlic or a spicier pepper like serrano.
It just takes a few minutes to make. Some people use the whole tomato including the seeds and juice but for me the result is a salsa with too much liquid. I prefer a more chunky salsa to I remove the seeds from the tomato first, then I dice tomato and drain it in a collander or strainer while I work on the other ingredients. And a word about tomatoes. They should not be refrigerated so if you want an amazing salsa, use fresh tomatoes that have not been refrigerated and serve the salsa right away. Oh, one more thing: the seeds and insides of jalapeño peppers are very spicy so don’t handle them and then touch your eyes. In fact, it’s good to use gloves to seed and chop them if you can.
In case you have some left (I rarely do) you can refrigerate it for 2-3 days and it will still be good, but more like the kind you buy in a jar. If you like Mexican food, try my salsa. If you don’t like Mexican food, try my salsa anyway. Es muy buena! Click here for the recipe. Haga aqui para la receta. – Jenny Jones