Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Apple and Mozzarella Grilled Cheese with Honey Mustard October 10, 2014

Jamie says: Eight days until the big 2-8! Woot, woot. I’m ready for it, and for some reason, I’ve already adapted to the new number. I had a great 27 and am looking forward to the adventures of 28! Let the birthday countdown begin and the celebration continue. After all, you’re supposed to celebrate for the whole month, right?

Apple and Mozzarella Grilled Cheese with Honey Mustard

Apple and Mozzarella Grilled Cheese with Honey Mustard

Today’s lunch- Apple and Mozzarella Grilled Cheese with Honey Mustard. It was delicious…

What's inside? Let's have a look at that tender kale, soft mozzarella, and softened apples, with a drizzle of honey mustard peeping out... yum!

What’s inside? Let’s have a look at that tender kale, soft mozzarella, and softened apples, with a drizzle of honey mustard peeping out… yum!

The bistro-style grilled cheese was simple to make and oh-so-great. I think the lines in the bread add character.

This bread's got definition.

This bread’s got definition.

Paired with a warm bowl of tomato soup, it’s the perfect lunch. As always, enjoy!

Pairs perfectly with a bowl of tomato soup. Chow time.

Pairs perfectly with a bowl of tomato soup. Chow time.

Apple and Mozzarella Grilled Cheese with Honey Mustard

Ingredients:

  • 1 large slice 100% whole wheat mountain bread (Publix Bakery)
  • 1/2 apple (organic gala)
  • 2 tsp honey mustard (Boar’s Head)
  • 1/2 cup fresh baby kale (Organic Girl)
  • 1 slice fresh mozzarella (Publix)
  • no-stick canola cooking spray (PAM)

Directions:

  1. Preheat a panini maker or indoor electric plate grill (aka George Foreman grill).
  2. Slice bread in half. Slice apple half into disks (cut out core of inner pieces).
  3. Spread honey mustard on one side of bread. Top with baby kale, followed by fresh mozzarella and apple slices. Top with remaining 1/2 slice of bread.
  4. Spray no-stick cooking oil on cooking surfaces. Heat sandwich in grill for about 5 minutes or until cheese is melted, kale is slightly wilted, and apples are softened. Remove from heat. Enjoy!

Servings: 1

Serving suggestion: Serve with a bowl of warm tomato soup. (I had the Tabatchnick’s tomato with basil frozen soup.)

  • Nutrition note: Adding fresh apple to a sandwich not only gives it a nice crunch, but adds vitamin C and fiber.
 

Toasted Squash Seeds October 6, 2014

Jamie says: Who said pumpkin seeds were the only seeds you could roast? After making my first pressure-cooker spaghetti squash, I wasn’t ready to toss the seeds, so I roasted and toasted ‘em…

 

Toasted Squash Seeds

Toasted Squash Seeds

Just like with pumpkin seeds, the key to a tasty golden brown seed is patience- letting the seeds dry out overnight (or maybe a couple of nights).

Golden brown goodness

Golden brown goodness

They were delicious on top of Greek yogurt with balsamic peaches. The small batch went way too quickly.

Perfect on top of yogurt or salad or just to snack on

Perfect on top of yogurt or salad or just to snack on

Toasted Squash Seeds

Ingredients:

  • Seeds from a winter squash (such as spaghetti squash)
  • spray extra virgin olive oil
  • dash salt
  • dash freshly ground pepper

Directions:

  1. Rinse and drain squash seeds. Place on a paper towel to dry overnight or for two nights.
  2. Preheat oven to 350ºF. Place seeds on a a small baking sheet or cake pan.
  3. Mist with an extra virgin olive oil spray. Sprinkle with salt and pepper. Bake for 15 minutes or until a light golden brown.

Servings: varies, about 1-2

Serving suggestion: Sprinkle on top of Greek yogurt with roasted balsamic peaches

  • Nutrition note: Seeds, such as squash seed, contain unsaturated fats which are heart-protective and vitamin E which is an antioxidant vitamin.
 

Pressure Cooker Spaghetti Squash with Wilted Greens and Ricotta October 4, 2014

Jamie says: Yay! I did it. I used my pressure cooker again- and this time had great success. After enjoying a delicious spaghetti squash dish at Ciccio’s Cali during a lunch with my sister, I was inspired to make my own. So I bought the last spaghetti squash at Publix, prepared it four different ways, and enjoyed them all. I’d like to introduce you to my Italian version…

Pressure Cooker Spaghetti Squash with Wilted Greens and Ricotta

Pressure Cooker Spaghetti Squash with Wilted Greens and Ricotta

Although pasta is awesome, spaghetti squash definitely deserves a chance… it’s filling and fun. Give it a try and you just may agree.

Watch out spaghetti!

Watch out spaghetti!

Olive oil and ricotta make this an Italian classic. The spaghetti squash is the wild twist.

Classic Italian- with a twist

Classic Italian- with a twist

Pressure Cooker Spaghetti Squash with Wilted Greens and Ricotta

Ingredients:

  • 4 lbs spaghetti squash
  • 3 Tbsp extra virgin olive oil
  • 5 oz package super greens (Organic Girl)
  • dash salt
  • dash freshly ground pepper
  • 1/2 cup ricotta cheese, part skim

Directions:

  1. Slice spaghetti squash in half length-wise. Remove seeds (if desired, save for toasting).
  2. Follow directions for cooking squash in a pressure cooker. (Fill the bottom of the pressure cooker with water. Place the two open halves on top of each other in a cross formation. Secure lid on top of the pressure cooker and adjust knob to allow cooking. Place on high heat until a strong steam forms. Reduce heat to maintain a gentle, even steam. Cook for 15 minutes. Remove from heat and place under cool running water until pressure is released. Open pot and remove squash halves.)
  3. Allow to cool slightly. Use a fork to scrape spaghetti-like strips from squash. Place in a bowl.
  4. In a large saute pan on medium heat, add oil, spaghetti squash, and greens. Mix with a wooden spoon.
  5. Serve in 4 bowls. Sprinkle with salt and freshly ground pepper. Serve each with a 2-Tbsp scoop of ricotta cheese. Enjoy!

Serves: about 4

  • Nutrition note: Spaghetti squash is much lower in carbs and calories than pasta. 1 cup of spaghetti squash only has 35 calories and 7 grams of carbs, compared to 1 cup of pasta which contains about 200 calories and 45 grams of carbs. Source: University of Illinois Extension.
 

Granola and Grape Topped Cottage Cheese September 30, 2014

Jamie says: What’s my latest favorite snack? Granola and Grape Topped Cottage Cheese! A few months ago, I read the grapes this year would be better and sweeter than ever before. And let me tell you what, those writers were, well, right.

Granola and Grape Topped Cottage Cheese

Granola and Grape Topped Cottage Cheese

I love the sweet, salty, and crunchiness. Simply delicious.

Sweet, salty, and crunchy!

Sweet, salty, and crunchy!

Granola and Grape Topped Cottage Cheese

Ingredients:

Directions:

  1. Place grapes in a bowl. Scoop cottage cheese on top. Sprinkle with granola. Enjoy!

Servings: 1

  • Nutrition note: This snack has a good nutrient balance because it is a 3 food group combination- whole grains, fruit, and low fat dairy.
 

Peanut Butter Quinoa Brownies September 28, 2014

Jamie says: Guess what tonight is? A dinner party- dietitian style! And I can’t wait. Foodie dietitians really know what it’s all about- great taste and solid nutrition. Why settle when you can have it all. This is our second dinner, and I signed up to bring dessert. Brownie recipes have been on my mind all week (think quinoa, peanut butter, and chocolaty goodness) and this party was the perfect motivation to get bakin’ on a rainy day. So here you have it, I’d like to introduce you to Peanut Butter Quinoa Brownies.

Peanut Butter Quinoa Brownie

Peanut Butter Quinoa Brownie

For as long as I can remember, chocolate and peanut butter have been a winning combination in my book. Although, strangely enough, I’ve never been a Reese’s fan… which also meant everyone wanted to trade Halloween candy with me… not a bad deal when as a kid, I could make my own chocolate peanut butter cups.

Moist, sweet chocolate peanut butter bliss with a little nuttiness

Moist, sweet chocolate peanut butter bliss with a little nuttiness

These brownies had the perfect amount of sweetness. The chunky peanut butter and uncooked quinoa add a nice little nutty crunch. I loved how moist they were, too. I hope you like them, too.

The peanut butter pattern reminds me of cow spots...totally random, I know

The peanut butter pattern reminds me of cow spots…totally random, I know

Peanut Butter Quinoa Brownies

Ingredients:

  • 1/2 cup +  1 1/2 Tbsp quinoa, divided (pre-rinsed, Ancient Harvest white grains traditional)
  • 1 cup water
  • 3/4 cup 100% whole wheat flour (King Arthur)
  • 1/2 tsp salt
  • 8 oz bittersweet chocolate baking chips (Ghirardelli 60% cacao)
  • 1/2 cup margarine (Smart Balance original)
  • 3 large eggs (Eggland’s Best)
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup white sugar
  • 1 tsp vanilla extract
  • 1/4 cup chunky natural peanut butter (Smart Balance)

Directions:

  1. Preheat oven to 350°F. Grease a 13×9″ baking dish with canola oil non-stick cooking spray.
  2. Cook 1/2 cup quinoa according to directions on package- combine 1/2 cup quinoa and 1 cup water in a small pot; bring water to a boil, reduce heat to a simmer, cover and cook for 12 minutes until water is dissolved. Measure 1 cup of cooked quinoa to use for the recipe (save the remaining quinoa for another meal).
  3. In a small bowl, mix together flour, salt, and 1 1/2 Tbsp uncooked quinoa with a fork.
  4. In a medium microwave safe bowl, melt chocolate and margarine by heating for 30 seconds, stirring, and repeating. If additional time is needed, microwave for 15 second and stir until melted.
  5. In a large bowl, whisk together eggs, brown sugar, white sugar, and vanilla until blended. Gradually beat in melted chocolate mixture until incorporated. Gradually add the flour mixture, beating until combined. Lastly, beat in the 1 cup cooked quinoa until incorporated. Pour brownie batter into greased baking dish.
  6. In a small microwave safe bowl, heat peanut butter for 15 seconds, stir, and microwave for an additional 15 seconds. Use a spoon to evenly distribute small amounts of peanut butter over the top of the brownie batter. Bake brownies for 28 minutes or until cooked throughout. Cut into 3 columns by 5 rows. Serve warm. Enjoy!

Yield: 15 brownies

Serving suggestion: Serve with a glass of fat free omega 3 milk.

  • Nutrition note: Better for you substitutions include margarine instead of butter (more unsaturated fat, less saturated fat), whole wheat flour and quinoa instead of all-purpose flour (whole grains instead of refined grains).
 

Curry Chicken Tenders, Mac & Cheese with Sauteed Onions, and Vinegar Beets August 31, 2014

Jamie says: Sometimes grown-ups need kid food, too. Maybe there’s a comfort factor to it, the familiarity of something tried and true. But what happens when you make kid food, grown-up style? Well, that’s where the fun begins…

Curry Chicken Tenders, Mac & Cheese with Sauteed Onions, and Vinegar Beets

Curry Chicken Tenders, Mac & Cheese with Sauteed Onions, and Vinegar Beets

…You get wild dishes like crunchy chicken tenders with 3 types of spices; and mac and cheese made with surprise ingredients like Greek yogurt and topped with fancy things like caramelized onions, and you get fresh beets with the most brilliant red beet juice that even Red 40 can’t compete with. Now that’s fun and delicious.

Kid food, grown-up style

Kid food, grown-up style

Vinegar Beets

Ingredients

  • 1 large fresh beet
  • 1 Tbsp white vinegar

Directions:

  1. Preheat oven to 350°F. Remove stem from beet. Rinse beet and wrap in a large piece of aluminum foil, adding about 2 tsp of water. Bake in oven for about 1 1/2 hours or until soft when pierced with a fork. Remove from heat. Allow to cool.
  2. Peel skin and discard. Chop into bite-sized pieces. Place in a small bowl and top with vinegar. Stir to combine. Serve in small bowls.

Serves: 4

  • Nutrition note: Beets are an excellent source of folate which has been associated with happiness.

Curry Chicken Tenders

Ingredients

  • 1 lb boneless, skinless chicken breast
  • 2 tsp curry powder
  • dash cumin
  • dash turmeric
  • 1/2 cup whole wheat panko bread crumbs
  • 4 cups arugula

Directions

  1. Preheat oven to 350°F. Grease a baking sheet with no-stick cooking oil.
  2. Slice chicken breasts into strips.
  3. In a small bowl, combine, curry powder, cumin, and turmeric. Stir in panko bread crumbs.
  4. Roll chicken strips in bread crumbs and place on baking sheet. Bake for 12 minutes or until cooked throughout. Allow to slightly cool. Serve on top of arugula.

Serves: 4

  • Nutrition note: The benefits of these tasty tenders (compared to many of their restaurant counterparts) are whole grains, antioxidant-containing spices, and no added saturated or trans fats.

Mac & Cheese with Sauteed Onions

Ingredients:

  • 1 yellow onion
  • 1 Tbsp extra virgin olive oil
  • 2 cups elbow macaroni
  • 4 oz shredded cheese
  • 1 Tbsp margarine (Smart Balance)
  • 1/2 container (~2.5 oz) plain, fat free Greek yogurt
  • dash salt
  • dash freshly ground pepper

Directions:

  1. Slice onion. Cut slices in quarters.
  2. Add olive oil to a medium pan followed by cut onion. Cook for about 15 minutes, stirring occasionally or until onions caramelize and are golden brown. Set aside.
  3. Meanwhile, in a medium pot, cook macaroni according to directions on package (bring water to a boil, cook for 10 minutes, drain water).
  4. Stir in shredded cheese, margarine, Greek yogurt, salt, and pepper. Top  with sauteed onions.

Serves: 4

  • Nutrition note: Using fat free Greek yogurt and margarine helps add creaminess and good for you fats, while cutting back on some of the saturated fat and calories.
 

Roasted Veggie Naan Pizza with Sweet Potato Coins August 9, 2014

Jamie says: I think I’ve missed cooking and blogging! Now that I’ve completed the 40 Two Sisters, Dine Out blog posts for Spain and have returned from my travels, I’m looking forward to spending a little more time playing in the kitchen. Following my Hawaiian Salad lunch, I made Indian Roasted Veggie Pizza with Sweet Potato Slices for dinner.

Roasted Veggie Naan Pizza with Sweet Potato Coins

Roasted Veggie Naan Pizza with Sweet Potato Coins

The colors of the dish were vibrant and the taste exquisite.

Colorfully delicious

Colorfully delicious

The whole grain Indian naan bread made a nice base. I piled on the cottage cheese. I liked how the cottage cheese was creamy and rich and secured the roasted veggies in. Fresh basil always makes a nice finishing touch, too. The sweet potato was super easy to make (I’m talking tin foil and a potato here) and made a fun side dish.

Hello, mountain of flavor

Hello, mountain of flavor

And who would think that cottage cheese could replace traditional cheese on a pizza? It can! Give it a try.

High protein, reduced fat cottage cheese makes this pizza more filling for less calories and saturated fat

High protein, reduced fat cottage cheese makes this pizza more filling for less calories and saturated fat

Roasted Veggie Naan Pizza with Sweet Potato Coins

Ingredients:

  • 1 sweet potato
  • 1/4 fennel bulb*
  • 1/4 small yellow onion*
  • 10 cherry tomatoes*
  • 1 Tbsp extra virgin olive oil*
  • 1 piece 100% whole wheat naan bread
  • 4-oz cup 2% cottage cheese, LiveActive (Breakstone’s)
  • 6 leaves fresh basil
  • 5 pitted kalamata olives

Directions:

  1. Preheat oven to 350ºF. Rinse sweet potato. Place sweet potato, still wet, on a piece of aluminum foil. Wrap potato in foil, pinching ends together to make a pocket. Bake in oven for about 45 minutes or until soft. Slice potato into coin-shaped pieces.
  2. Slice fennel and onion. Place in a small pile on a baking sheet. Drizzle with 2 tsp extra virgin olive oil. Mix the oil into the veggies. Space evenly on baking dish. Roast for about 35 minutes or until slightly golden brown.
  3. Place cherry tomatoes together in a baking dish and drizzle with 1 tsp extra virgin olive oil. Gently toss to coat. Space evenly. Roast for about 25 minutes or until soft.
  4. Place naan on a baking sheet. Top with cottage cheese and roasted fennel, onions, and tomato. Heat in oven for about 6 minutes or until cottage cheese is soft.
  5. Use kitchen sheers to cut basil over naan pizza. Top with kalamata olives. Serve with sliced sweet potato on the side. Enjoy!

Servings: 1

*Cooking note: You can quadruple the veggies and the oil and use the leftovers on salads.

  • Nutrition note: Veggies amp up the flavor and the nutrients. Looking for “superhero vision in the dark?” (Not quite but it sounds good to kids.) Eat your sweet potatoes. They are loaded with beta-caratone which helps with night vision. Looking for a powerful antioxidant? The lycopene in tomatoes can fight those free radicals in your body. Now, that’s pretty cool.
 

 
Follow

Get every new post delivered to your Inbox.

Join 41 other followers