Two Sisters, One Kitchen

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

Crispy Carrots June 25, 2010

Crispy Carrots

Jamie says:  I often enjoy baby carrots for a snack, but for some reason, whole raw carrots are not appealing to me.  Once you cook them, though, I think they’re quite tasty (and they’re a little more sophisticated than the baby carrots are, too). 

Crispy Carrots Ingredients:

  •  2 Publix Greenwise Market Organic Whole California Carrots
  • 1 Tbsp Filippo Berio Extra Virgin Olive Oil
  • 1/8 tsp salt
  • 1/8 tsp freshly ground pepper


  1. Wash carrots and cut into thin strips (using a vegetable peeler down the length of the carrot).
  2. Heat olive oil in a saute pan over medium heat.  Add carrots, salt, and pepper.  Cook until lightly brown, stirring frequently.  Enjoy!  (serves 1-2)

I enjoyed these carrots on a pork burger and as a side dish.  They are also a delicious pizza topping.

  • Nutrition note:  Carrots have lots of vitamin A (in the form of beta-carotene).  Vitamin A is an antioxidant. 

Mocha Chip Yogurt June 24, 2010

Mocha Chip Yogurt

Jamie says:  Last night when I was out shopping for my sister’s birthday present, I craved something sweet.  I wanted to get a frozen yogurt, but the mall was closing soon.  My choice was either to satisfy my frozen yogurt craving or to go to the last store I wanted to visit in the mall.  Shopping won, but I was still left with an unsatisfied sweet tooth.  That is, until I got home and made myself a bowl of Mocha Chip Yogurt. 

Mocha Chip Yogurt


  • one 6 oz container Dannon All Natural Coffee Yogurt
  • 1 Tbsp Publix Semi-Sweet Chocolate Morsels


  1. Pour yogurt into a bowl.
  2. Top yogurt with chocolate chips.  (Stir in chocolate chips if desired.)  Enjoy!  (serves 1)

The yogurt was sweet and satisfying.  It was very quick and easy to make.  It even left me with a little caffeine buzz.  (The two cups of unsweetened iced tea before that might have helped, too.)

  • Nutrition note:  Aim for 3 cups from the milk group each day.  One 6 oz container of yogurt counts as 3/4 cup.

Toasted Coconut Oatmeal June 23, 2010

Toasted Coconut Oatmeal

Jamie says:  Sometimes, I get on food kicks.  I make something I really enjoy, and then I keep making it- until one day I just don’t feel like that food all the time anymore. ( The same scenario happened with my chocolate banana milk shake.  I enjoy it occasionally now, but not everyday.)  My most recent food kick is “oatmeal for breakfast.”  I’ve been on this kick for at least the last week or so.  I’ve made many variations of the dish. Some toppings I’ve added to my oats include peanut butter, brown sugar, maple syrup, nuts, milk, bananas, coconut, blueberries, raspberries…  Here’s my latest variation: 

Toasted Coconut Oatmeal 


  • 1/2 cup Quakers Old Fashioned Oats
  • 1 cup water
  • 1/2 cup fresh blueberries
  • 1 generous Tbsp Publix Sweetened Coconut Flakes
  • ~1/3 cup Publix Greenwise Market Organic Fat Free Milk  


  1. Preheat oven to 400 degrees Farenheit.  Spread coconut flakes out over a small baking pan and cook in the oven for about 6 and 1/2 minutes or until toasted.
  2. Combine oatmeal and water in a bowl and cook in the microwave for 3 minutes.
  3. Top oatmeal with washed blueberries, toasted coconut, and milk.  Enjoy! (serves 1)

Oatmeal is a good base for adding different fun and tasty toppings.   The toasted coconut was a sweet treat. 

  • Nutrition note:  Oatmeal is a whole grain.  Aim to make at least half your grains whole grains.

Roasted Red Pepper, Fresh Basil, and Colby Jack Cheese Toast June 21, 2010

Roasted Red Pepper, Fresh Basil, and Colby Jack Cheese Toast

Jamie says:  After a nice run, I came home drenched- and not from sweat.  The weather looked good when I ventured outdoors, but out of nowhere these relentless storm clouds came in.  The rain started, and didn’t stop.  After running home through massive puddles, I decided it was a good night to stay inside and enjoy some hot soup for dinner.  To accompany my soup, I made a savory toast. 

Roasted Red Pepper, Fresh Basil, and Colby Jack Cheese Toast 


  • 1/3 red bell pepper
  • 2 tsp Filippo Berio Extra Virgin Olive Oil
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • PAM Cooking Spray
  • 2 slices Publix Bakery Italian Five Grain Bread
  • 10 leaves of fresh basil
  • 6 medium-thin slices of Publix Colby Jack Cheese (cheese block)


  1. Wash bell pepper, slice into strips, and heat in a pan over medium heat with extra virgin olive oil.  Use a fork to turn pepper strips over and cook until soft and slightly black.  Season with salt and pepper.  (Suggestion: you can cook a whole bell pepper and save the extras for other meals.)
  2. Spray a pan with PAM and put on a burner set at medium heat. Add bread to the pan and cook until one side of the bread is toasted. Wash and dry fresh basil. Slice cheese.
  3. Flip to toast other side of bread. Add basil, cheese, and red pepper to toasted side of bread. Enjoy!

The toast was quick to prepare and made a delicious and flavorful side to my soup.  

  • Nutrition note: Energy in equals energy out for weight maintenance. Balancing calories consumed with calories burned prevents weight gain. About 3,500 calories equals one pound. Therefore, consuming an additional 3,500 calories results in a one pound weight gain. And cutting back on 3,500 calories will result in a pound of weight loss. A safe way to lose weight is to cut back 500 calories/day to lose one lb/week.

Brilliant Blondie Bars June 18, 2010

Blondie Bars

Kathryn says: I wanted to bake something yummy and quick for a picnic I was going to at the lake with some friends. I was inspired by a recipe with just three ingredients that I found on a food blog I was recently introduced to. This was probably the easiest dessert I ever made, and an instant hit among my friends.  If you’re looking for something super simple, extra gooey, full of chocolate chips, and really sweet, this is for you. 

Brilliant Blondie Bars


  • 10 graham cracker sheets, crushed
  • 1 12-0z. can sweetened condensed milk
  • 1 cup semi-sweet chocolate chips
  • (optional) toppings (I tried marshmallows, peanuts, cinnamon and coconut flakes)


  1. Mix first three ingredients together and spread in greased 8″-by-8″ pan.
  2. (Optional): Add toppings of your choice.
  3. Bake 25 to 30 minutes at 350 degrees.
  4. Cut into squares and serve.

Be sure you have some napkins nearby when you’re serving these. They are messy and fall apart easily.


Garlicky Lemon-Pepper Herb Chicken and Rosemary-Balsamic Corn June 15, 2010

Garlicky Lemon-Pepper Herb Chicken and Rosemary-Balsamic Corn

Jamie and Kathryn say:  Happy 1-year anniversary to our blog!   (It was actually 1 year and 1 month ago, but better late than never, right?)  To celebrate, K lit a “1” candle and sang happy anniversary to us.  We are so grateful for all of our readers and would like to thank each and every one of you for visiting our blog, for joining us in our creative kitchen endeavors, for commenting, and for taking our ideas to your kitchens.  We love cooking and blogging, and we love knowing that we have great readers like YOU out there.  For some fun stats, we’ve had 5,923 views of our blog, 130 posts, and 82 comments to date.  On our busiest day, we had 198 views.  We recently decided to re-format our posts by including a quantified list of ingredients followed by step-by-step  instructions to make it easier to bring our creations to your table. We hope you enjoy, and we’re always open to suggestions and requests.

Jamie says:

Garlicky Lemon-Pepper Herb Chicken

  • 2 Publix Greenwise Chicken Breasts with Rib Meat (leave skin on)
  • ~ 1 Tbsp extra virgin olive oil
  • ~ 1/4 tsp freshly ground pepper
  • ~ 1/2 tsp salt
  • 1/2 lemon, juice 
  • ~ 2 tsp fresh rosemary, chopped
  • ~ 2 Tbsp fresh basil, chopped
  • 10 cloves of garlic
  1. Preheat oven to 350 degrees Fahrenheit. Rinse chicken and put in a baking dish (i.e. 13 x 9″ glass Pyrex baking dish).
  2. Coat chicken with olive oil. Add freshly ground pepper, salt, lemon juice, rosemary and basil.
  3. Chop 5 cloves of garlic and add to top of chicken.  Put remaining whole cloves in the baking dish.
  4. Bake for 1 hr and 15 minutes (until white on the inside with no pink).  Enjoy!

Dinner was delicious. 

Nutrition note: Garlic may decrease blood pressure and cholesterol and improve circulation.

Kathryn says:

Rosemary-Balsamic Corn

  • 2 ears of corn
  • 1 teaspoon of olive oil
  • 1 teaspoon balsamic vinegar
  • 1 sprig of fresh rosemary
  • a couple shakes of dried oregano, basil, thyme and dill, sea salt, and ground black pepper
  1. Turn a stovetop burner to medium-high heat.
  2. Shuck and wash corn.
  3. With a seraded knife, carefully cut the kernels off the cob and pour them into a frying pan.
  4. Add olive oil, balsamic vinegar, fresh rosemary and dried spices.
  5. Stir for about 5 minutes and reduce heat to medium. Corn may brown slightly.
  6. Serve with a fork and an appetite.

The corn was sweet and flavorful, and the effect of the balsamic was pleasantly mild.  And there’s nothing like throwing fresh herbs from your own little herb garden into a dish.  (We recently bought rosemary, basil and stevia, which are growing in our kitchen in colorful pots we painted last summer.)

Cheers to many more years of healthy, fun meals with my sister!


Balsamic Shrimp and Strawberries over Brown Rice June 8, 2010

Balsamic Shrimp and Strawberries over Brown Rice

Jamie says:  To me, strawberries are a breakfast, lunch, or snack food- not a dinner food.  So when I found a Strawberry Scampi recipe in the Publix Greenwise magazine, I was intrigued.  Strawberries, shrimp, and brown rice?  The picture looked good.  The ingredients sounded interesting.  I was sold.  Here’s my version.

Balsamic Shrimp and Strawberries over Brown Rice


  • 2 cups Minute Brown Rice
  • 1 3/4 cup water
  • 1 lb large shrimp (deveined)
  • 1 container (16 oz) strawberries
  • 1/4 cup Publix canola oil
  • 1/4 cup Alma’s Balsamic Vinegar
  • 1/2 lemon
  • freshly ground pepper
  • 3 Tbsp Smart Balance Buttery Spread made with Extra Virgin Olive Oil
  • 2 cloves garlic
  • 1/3 cup fresh parsley
  • 1/2 tsp salt


  1. Bring water in a pot to a boil.  Add rice, reduce heat to low, add a lid to the pot, and cook for 5 minutes.  Set aside and let cool an additional 5 minutes.
  2. Wash strawberries, cut tops off, and quarter.
  3. In a large bowl, mix oil, vinegar, juice of 1/2 lemon, and pepper.  Add strawberries and mix.
  4. Rinse and dry shrimp with a paper towel.  Mince garlic.  In a large pan, melt butter over medium heat add shrimp and garlic.  Cook for about 4 minutes or until pink, stirring frequently.  Stir in parsley, salt, and any additional lemon juice.
  5. Serve shrimp over the rice.  Spoon strawberries and sauce over shrimp. 
  6. Enjoy!  (serves: 4)
  • Nutrition note:  Choose brown rice over white rice to reap the benefits of whole grains.  Whole grains offer additional phytonutrients.