Jam session!

Looking for something more healthful to sweeten up your sandwiches, toast, (or oatmeal)? Try our sumptuous strawberry jam!

Strawberry Jam

Adapted from Epicurious

Yield: 2 cups



  • 1 pint strawberries
  • ¼ cup sugar
  • 1 Tablespoon lemon juice


  1. Wash strawberries and lemons.
  2. Cut green tops off of strawberries and cut strawberries into slices.
  3. Cut lemon in half and squeeze out lemon juice into a bowl. Place a mesh strainer over the bowl before squeezing the lemon to catch the seeds.
  4. Place a small saucepan on the stove over medium heat.
  5. Add sliced strawberries, ¼ cup sugar and 1 tablespoon lemon juice to the pan.
  6. Bring mixture to a rolling boil. Stir frequently with a wooden spoon and mash the strawberries slightly with a potato masher.
  7. Turn the heat down to medium low and simmer for 10 minutes.
  8. Test jam by putting a teaspoon of jam on a plate and swirling the plate around gently. If the jam runs, cook for 2-5 minutes longer.
  9. Transfer jam to clean glass jars and cool. Refrigerate after completely cooled.
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Happy Heart Day!

This Valentine’s Day, we here at PB&J wanted to take the chance to acknowledge American Heart Month!<3 One recipe we’ll be cooking this month is a heart-healthy, delicious, romantic classic, just ask Lady & the Tramp.

Our spaghetti and meatballs starts with whole grain pasta, an excellent source of dietary fiber. Fiber helps to improve blood cholesterol levels, which helps your circulatory system and heart stay happy and healthy! We add olive oil, which is high in heart friendly unsaturated fat. We use lots of tomatoes which are high in vitamin E which also helps to balance cholesterol. And for our meatballs, we chose very lean beef. All the protein, but low fat means strong bodies and a healthier heart!

Spaghetti and Meatballs

3 Ingredient Tomato Sauce & Spaghetti

Adapted from Marcella Hazan

Serves: 8 (2 oz pasta, ¼ cup sauce, 3 meatballs each)


1-pound whole wheat spaghetti, cooked

For the sauce:

28-ounce can whole peeled tomatoes and their juices

5 tablespoons olive oil

1 onion, peeled and cut in half


  1. Combine the tomatoes, their juices, the oil and the onion halves in a saucepan.

  2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 30-45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon.

  3. Discard the onion.

Roasted Meatballs


½ cup panko bread crumbs

¼ cup 1% milk

2 pounds lean ground beef

½ small onion, small dice

2 large eggs, scrambled

1 tablespoon dried oregano

1/2 teaspoon salt

1 teaspoon black pepper

Non-stick cooking spray


  1. Soak the bread crumbs in the milk while you prepare the other ingredients.

  2. Put the beef into a large bowl. Add the onion, eggs, and oregano and season with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands.

  3. Form the mixture into 24 meatballs using the red ice cream scoop.

  4. Place meatballs on a parchment lined baking sheet and roast for 20 minutes, flipping halfway through.

  5. Serve with sauce and spaghetti.

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