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Deals and Steals: Small Bathroom Cabinet

My Bathroom Wall Cabinet Steal One of the things I love, love, love about shopping online is the access I have to a choice of product.  If you are a woman of a certain age, like me, you can remember the countless, unproductive hours you spent going from store to store in search of just the right end table, or shoes, or gift for the bride to be. I've always tried to be a responsible shopper.  You can blame that on my New England Yankee heritage and my equally responsible mom and dad, but as a result, the designer labels you'll find at my house are few and far between.  With that said, I do like what I like, and when I get my mind set on something I am relentless until I find just what I want.  That's why I love Internet shopping.  It makes my search oh, so much easier. Hubby and I have been working on a remodel of our first-floor powder room.  I plan to share more about the remodeling in another post.  Today I want to share my search for a powder room cabinet.  We&#

A Healthy Egg Sandwich

My Healthy Egg Sandwich Have you started off the new year with a healthier attitude?  One of my favorite healthy breakfasts or lunches is an egg sandwich made with egg whites and a little cheese.  To control the calories from bread I like to use the whole grain sandwich thins that are widely available.  They only add 100 calories. Instead of separating the whites from yolks I bought a carton of egg whites from the grocery store.  I was happy to see the ingredient list on the carton: egg whites.  There were no additives and no preservatives.  Yay! This egg sandwich recipe contains 297 calories and 14 grams of fat, making it a smart option for breakfast or lunch. It is so simple, but tasty enough to feel like a treat. Healthy Egg Sandwich Serves 1 1 teaspoon canola oil 2 egg whites 1 tablespoon chopped onion 1 tablespoon chopped bell pepper 1/2 jalapeno pepper, chopped 1 whole grain sandwich thin salt and pepper to taste Directions Heat the oil in a 8 inch non-stic

Chicken and Stuffing

Chicken and Stuffing As the weather gets colder and the days get shorter here in the Northeast I find myself migrating toward recipes that are comfy, cozy and homey.  Chicken and stuffing as a name for this recipe really doesn't do it justice.  The chicken is moist, tender and very flavorful because it is cooked on the bone.  The stuffing is moist and filled with the flavors of herbs, onion and celery.  Bringing the two together is the mushroom and wine sauce made from that old standby, cream of mushroom soup.  Don't judge me, now!  You know you have some in your pantry for dishes just like this one. The great thing about a recipe like this one besides its homey deliciousness is that it can easily be scaled to serve a few more, or many more.  It takes about 30 minutes to prepare and an hour to bake.  That means it won't work as a last minute weeknight dinner, but consider adding it to your menu rotation for the days when you have a little extra time. Chicken and Stu

Greek Inspired Baked Cheese Appetizer

Appetizers, little bites, hors d'oeuvres, tapas, small plates, antipasto, canapes, whatever you might call the tasty morsels you eat before a meal, are my obsession lately.  I've been on a quest to find the five to ten appetizers that can be prepared in a flash, but pack that burst of flavor I look for in my before meal bites. A Baked Cheese Appetizer Greek Inspired Baked Cheese One appetizer I have been making lately is a baked cheese appetizer inspired by the Greek bouyiourdi , a mixture of tomatoes and Feta cheese.  Served with crackers or a crusty bread, this is a perfect winter appetizer enjoyed in front of a fire with a glass of wine.  It also transfers just as well, to your backyard patio, sitting around a fire-pit, enjoying a summer evening. This recipe is not meant to replicate bouyiourdi.  You can do that by searching the internet starting with the link above.  It is meant to inspire you to think about combinations of cheese and aromatic vegetables that wil

The Rhode Island Beach Before and After Sandy

Public access to most of our local beach area is blocked by the National Guard, but this weekend I was able to walk a two mile stretch of the beach to see the Hurricane Sandy impact. Those of you who read Just One Donna regularly know that I love the beach.  I feel very lucky to live so close to the ocean's beauty and can't imagine ever living too far away.  We, New Englanders, are used to storms and the resulting beach erosion. It seems to come with the territory.  We check our beaches at the end of each winter to see whether or not we lost a significant amount of our precious beachfront to Mother Nature's fury.  Sandy was much more than our usual nor'easter.  The media dubbed it a super storm.   A storm of that magnitude was bound to wreak havoc. Sadly, many of the homes and businesses in the area sustained significant damage or were destroyed by Sandy.  Assessment of the full extent of the damage is underway.  Today's focus is specifically on the storm's

My Good and Healthy Chili

My Good and Healthy Chili With Hurricane Sandy barreling up the Eastern seaboard, and one doom and gloom warning after another no matter what television station I was watching, my need for hearty, comfort food grew.  A batch of chocolate chip cookies managed to calm my nerves a bit, but something more substantial was needed for dinner.  I decided a hearty chili would do the trick, but after eating a few cookies I wanted my chili to be as healthy as possible. There were two changes I made to my usual chili recipe.  First, I used ground turkey in addition to ground beef.  Then I bulked up the chili with lots of vegetables.  The vegetables have the side benefit of increasing flavor and creating texture in your chili.  Instead of the traditional red beans you find in chili I used white and black beans.  I know, call me crazy. My Good and Healthy Chili Serves 8 Chili Ingredients 1 tablespoon canola oil 1 pound ground beef 1 pound ground turkey 1 15 ounce can black beans,

Roasted Brussels Sprouts and Potatoes

Roasted Brussels Sprouts and Potatoes I try to make weeknight dinners at my house quick, but tasty.  My goal is to have the total prep-to-plate time be less than sixty minutes.  One of the ways I accomplish that is by keeping the components simple, using a few high-quality ingredients.  Our dinners usually have three components, either a meat and two vegetables or a meat, vegetable, and starch.  I like this roasted Brussels sprouts and potatoes side dish because it combines two of the components into one dish. This dish works particularly well when my meat entree is being roasted in the oven because it can cook along with the roasting meat.  An added benefit is the wonderful aroma that fills your kitchen as the bacon, garlic, and onion flavor the Brussels sprouts and potatoes.  So yummy! You'll notice the recipe calls for you to roast the vegetables in a preheated 400 degrees F oven, but if you are cooking them along with another dish at a lower temperature, just cook th