Here’s a closeup of my Crispy Oatmeal Chocolate Chip Cookies. They are big! These are the ones made with 100% whole grains and no butter. Before baking you press them flat with a fork and they spread even more when they bake and come out super thin and crispy. I made them last night and the recipe makes twelve. There are five left. Click here for the recipe. – Jenny Jones
Sunday morning breakfast becomes Sunday brunch when I make my beloved no knead fruit & nut bread. I used the overnight method because I wanted it ready sooner than later this morning. There were two kinds of raisins in the pantry to so I mixed red and yellow ones and the nuts were toasted walnuts. The oven should be preheated to 450 and then reduced to 400 for baking because the sugar in the dough can cause the bottom to burn. So I tried something new this time and after the 30 minutes when you remove the lid and parchment paper to finish baking, I lifted out the bread and pushed down the parchment paper into the bottom of the pot. Then I placed the loaf back on the pile of parchment and finished the baking process for another 12-13 minutes. This was the best bottom crust I have made yet. And this is truly the best fruit & nut bread I have ever had. And it’s whole wheat! Click here for the recipe. – Jenny Jones
This may be the easiest cookie recipe ever. No mixer, no flour, no butter, and only five ingredients. Well… make that six. It’s my peanut butter cookie recipe but this time I added chocolate chips. Wow! They were so good I made them twice this week. It’s a winning combination: peanut butter and chocolate, and even healthier by using dark chocolate chips so I just had to share my “new” recipe.
This recipe is so flexible that next time I might add some extra chopped peanuts too. This simple recipe is so easy, even if you don’t bake, you can make these cookies. – plain or with chocolate chips. Click here for the recipe. – Jenny Jones
Roasting vegetables is just about the easiest way to cook them. I love this dish so much, probably because roasting brings out the sugar in vegetables so they are sweeter, and in many cases, have more nutrients than they do raw. Today I used red potatoes, sweet potatoes, red & yellow peppers, green beans, Brussels sprouts, red onions, and carrots. I added some olive oil, salt & pepper and roasted them at 400 along with my pork tenderloin. Here they are after roasting…
This may look like a lot but between the two of us there was not one piece of vegetable left on this tray. We usually save some of the sweet potato slices for dessert because they are so sweet after roasting. With all these beautiful colors, the antioxidants here are enormous. I have two recipes you might like. One is just the roasted vegetables as a side dish. The other is what I made tonight, my fabulous pork loin dinner. (there’s no pork left either!)
Pork is one of the leanest meats you can find, and so delicious! Click here for the recipe. – Jenny Jones
They are 100% whole wheat and low in sugar with as many diced apples as I could squeeze in. The top is the best part because I sprinkle it with a little cinnamon & sugar before baking. I used a mix of Granny Smith and gala apples and I was out of buttermilk so I used a mixture of milk and plain yogurt (about 1/2 & 1/2) and it worked great.
There’s no butter in these lightly sweet, delicious muffins, but they don’t need it. Anything baked with apples is always going to be good. It’s apples! Click here for the recipe. – Jenny Jones
Blueberries were on sale yesterday so I made muffins. These are part whole wheat, part white, and I followed my lemon-blueberry muffin recipe but without the lemon. (I forgot to buy a lemon!) So no lemon peel and no lemon glaze and instead of the glaze I just sprinkled the tops with a little sugar for a nice, sweet, crispy top. Oh, and I was out of buttermilk so I mixed up some milk and yogurt, about 1/2 and 1/2 and it worked great. Imagine if I had some lemon yogurt!
We had these delicious whole wheat blueberry muffins as part of our breakfast and I’m planning another one for dessert after my beef stew. Blueberries are called “brain food” for all the antioxidant benefits they provide to help protect against Alzheimer’s and other diseases. So while they’re still affordable, I recommend eating blueberries any way you can… like my blueberry pancakes, coffee cake, or my fancy lemon-blueberry bundt cake. To make these easy whole wheat muffins or the lemon-blueberry muffins, click here for the recipe. – Jenny Jones
I made one of my top ten favorite recipes today: Orange Sesame Chicken. It’s fast, healthy, and so much better than restaurant orange chicken, which is usually batter fried. My lean chicken is stir fried in 2 teaspoons of oil and made with freshly squeezed orange juice and toasted sesame oil. If you haven’t tasted (and smelled!) toasted sesame oil, it’s unbelievably fragrant. And bonus: this recipe takes 20 minutes. But that’s not even why I like it so much. It is deeeelicous!
If you’re wondering, here is the entire top ten list of my own personal favorite recipes, the ones I make the most:
- Granola Bars
- Chicken Pot Pie
- Multigrain No Knead Bread
- Giant Breakfast Cookies
- Orange Sesame Chicken
- Spaghetti & Meatballs
- Cabbage Rolls
- Pork Loin Dinner
- Deviled Eggs
Happy Labor Day weekend to everyone and if you want to try my orange sesame chicken, click here for the recipe. – Jenny Jones
I made lemon brownies today and decided to experiment with a larger pan, using a 9 x 9-inch square instead of the 8-inch square. Well, this recipe is indestructible. The brownies turned out great, even a little fudgier than the original. Even an amateur baker can’t mess this up. I’ve made these easy lemon brownies with all purpose flour, with whole wheat pastry flour, once when I was out of yogurt I used sour cream instead and no matter what, they always turn out. And it’s one bowl!
It’s one of my most popular recipes because they are so easy to make. There is no mixer, almost no cleanup, and they are so darn delicious. If you haven’t tried it yet, or even if you have, you can now make it in an 8 by 8 or 9 by 9 pan. Click here for the recipe. – Jenny Jones
There’s always something to snack on over the weekend in this house. Sometimes it’s my skinless chicken drumsticks but today it’s my Italian sub pinwheel sandwiches. Today I skipped the cheese and made them with sliced roasted turkey breast, nitrate-free ham, and light salami. The salami is what give them an Italian sub flavor. So here’s what’s inside my lavash bread…. mayo, mustard, Italian seasoning, diced peperoncinis, turkey, ham, salami, and lots of lettuce.
I rolled them up, wrapped them tightly in plastic wrap, and refrigerated them for about 3-4 hours. Then I sliced them, covered the plate tightly with plastic wrap, and now they are in the fridge, ready for the weekend. Some people add cream cheese or other different meats so you can make them your own. It’s the perfect TV snack if you’re watching the Olympics this weekend. Click here for the recipe. – Jenny Jones
I couldn’t decide what kind of cookies to make today. I often make my giant breakfast cookies but I wanted something different. I like my crispy oat cookies too but I wanted something with even more fiber. So I made a hybrid of both cookies and LOVED them. They are super crispy and as with most of my cookies, they have no butter and no white flour. I followed my recipe for Crispy Oatmeal Chocolate Chip Cookies with these changes:
~reduced oats to 1 cup
~added 1/2 cup All-Bran Original Cereal
~used one egg instead of two egg whites
~doubled the vanilla
~added about five chopped mission figs
~added about 3 Tablespoons shredded, sweetened coconut
I baked them at 350° F for 16 minutes and they were perfect. Crispy. Not too sweet. Easy recipe. I like these healthy cookies so much they are now a new recipe here on my site. Click here for the recipe. – Jenny Jones