Two Sisters, One Kitchen

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

Chocolate Berry Parfait January 15, 2015

Jamie says: I love productive and fun-filled days! It’s that awesome feeling of accomplishment combined with fun that is the hallmark of a great one. I made this Chocolate Berry Parfait this weekend on one of those days I felt like an Energizer Bunny…a 2-part workout, 4 loads of laundry, dishwasher emptied, bills paid, groceries purchased, paper work submitted, awesome phone calls with family and friends, a birthday party… all in one-day. I was ready for this killer parfait…

Chocolate Berry Parfait

Chocolate Berry Parfait

The colors are naturally vibrant; the taste, sweet; and the texture, smooth.

A cup of goodness

A cup of goodness

Parfaits make me think of TCBY and the movie Shrek (onions have layers and so do parfaits).

Layering isn't only for the winter...

Layering isn’t only for the winter…

Dig in. It’s ready in a minute.

Just waiting for a spoon...

Just waiting for a spoon…

Chocolate Berry Parfait


  • 4 strawberries
  • 8 blackberries
  • 4 oz cup of 2% live active cottage cheese (Breakstone’s)
  • 12 60% cacao bittersweet chocolate premium baking chips (Ghirardelli)


  1. Wash berries. Slice strawberries.
  2. Place 2 oz (1/2 of portioned cup) of cottage cheese in a bowl. Top with half the strawberry slices, blackberries, and chocolate chips.
  3. Scoop the remaining cottage cheese on top. Add the remaining berries and chocolate chips. Enjoy!

Servings: 1

  • Nutrition note: Blur the lines a little sometimes between a dessert and a snack to prevent over-indulging. Use a few dark chocolate chocolate chips to make a healthy snack turn into a dessert.

Garlic Dill Dip/Spread October 11, 2011

Jamie says:  My latest food kicks are dill and dips.  This is quite interesting since I really never cared for dill and I’m not the biggest dip fan. I think I’m enjoying them so much because it’s new untrodden territory (somewhat like the new formatting of this blog post; what do you think?).  My original intention for the Garlic Dill Dip/Spread was for a sandwich using the leftover pork meatballs and sauce from dinner last night.  Dad made the meatballs, but if your looking for a recipe, try my version of Grandma’s recipe for pork meatballs.  They’re great, too!

Garlic Dill Dip/Spread on a whole wheat bun with pork meatballs, sauce, chopped onion, and oregano

This creation turned out to be quite tasty.  I then thought that Garlic Dill Dip/Spread would be good on sandwiches, as well.  (Insert your favorite sandwich toppings e.g. turkey, ham, or chicken and lots of sandwich veggies, into the picture below.)

Garlic Dill Dip/Spread on a Pepperidege Farm Soft 100% Whole Wheat Hamburger Bun

And why can’t a spread become a dip?  Just add some good chips and you got yourself a tasty, high protein dip.  By the way, have you tried the new Terra Sweet Potato Chips with Sea Salt yet?  They are quite tasty and have lots of vitamin A.

Garlic Dill Dip/Spread with Terra Sweet Potato Chips

Garlic Dill Dip/Spread


  • 4 oz container cottage cheese (Breakstone’s 2% with live and active cultures)
  • 1/2 tsp garlic powder
  • 1/2 Tbsp dill
  • 1 Tbsp sweet onion, chopped


  1. Combine cottage cheese, garlic powder, dill, and chopped onion in a bowl.
  2. Serve as a dip (e.g. with chips, such as Terra Sweet Potato Chips with Sea Salt) or spread (e.g. on a sandwich, like a pork meatball sandwich).  Enjoy!

Serves: 1

  • Nutrition note:  Use Garlic Dill Dip/Spread as a substitute for sour cream, mayonnaise, or dip.  It has more protein, less fat, and fewer calories than an equal amount of sour cream or mayonnaise.

Salmon and Olive Sandwich September 22, 2011


Salmon and Olive Sandwich

Kathryn says: Having just returned from a two-week vacation in Italy, I certainly miss the food. Thankfully, I can incorporate some of those delicious Italian flavors into my cooking…like olives.

Salmon and Olive Sandwich


  • 2 oz. cottage cheese (I used Breakstone’s Live Active Lowfat Cottage Cheese)
  • a handful of olives, pitted (I used Kalamata olives)
  • 1/2 cup cooked spinach
  • medium-sized piece of salmon
  • 2 slices of bread (I used Publix Five Grain bread)
  • (optional) ketchup
  1. Cook salmon to your liking. (I used leftover salmon from J’s Jerk Rub Salmon recipe. For a simpler salmon, just put your slab of fish on an ungreased frying pan and cook it on the stovetop on medium heat until golden brown and crispy.)
  2. Wash spinach and microwave it for about 45 seconds.
  3. Place salmon and spinach on bread. Top with cottage cheese and olives.
  4. Add ketchup if you’d like.

J’s nutrition note: Olives contain mono-unsaturated fats and salmon contains omega-3 fatty acids, both of which are heart healthy.


Cantaloupe with Cottage Cheese October 1, 2010

Cantaloupe with Cottage Cheese

Jamie says:  Orange and Blue!  The school colors of the University of Florida.  The orange of the cantaloupe does go quite nicely with the blue lantern tray.  (I made the trays two summers ago on one of my creative relaxed summer days…oh, how that seems so long ago.)  I’ve been enjoying the football games.  We play Alabama tomorrow… Go Gators!  

Cantaloupe with Cottage CheeseIngredients:


  1. Wash cantaloupe.  Cut one-fourth of the cantaloupe into bite-sized pieces. 
  2. Top with cottage cheese.  Serves: 1.  Enjoy!
I really like the juiciness of the cantaloupe with the cottage cheese.  A refreshing and filling snack.

  •  Nutrition note:  Cantaloupe is a good source of beta carotene (vitamin A) and vitamin C- both of which act as antioxidants to  protect your cells from damage.  

Flourless Oatmeal Pancakes August 22, 2010

Flourless Oatmeal Pancakes

Kathryn says: I love pancakes! When I saw this recipe in Health magazine, I was so curious to try it that I was in the kitchen the next morning. The texture of the pancakes reminded me of polenta, and they were a bit dry, but the maple yogurt topping and the fruit made all the difference. It was a healthy, hearty breakfast.


(for batter – makes 3 pancakes)

1/2 cup uncooked oatmeal

1/4 cup low-fat cottage cheese

1 egg

1/2 teaspoon cinnamon

1/2 cup frozen cherries and peaches

(for topping)

1/2 cup low-fat Greek yogurt

1 teaspoon maple syrup


1. Blend together the oatmeal, cottage cheese, egg, and cinnamon until smooth.

2. Heat a skillet on medium heat, and coat pan with cooking spray.

3. Spoon about 2 tablespoons of the batter into the pan to make each pancake. Cook until golden brown, flip, and repeat.

4. On the side, combine yogurt and syrup.

5. Enjoy pancakes hot with maple yogurt topping.

*This meal is a great fat-burner, according to Health magazine. It has about 2.3 grams of resistant starch, which signals your body to use fat for energy.


Pancake with Cottage Cheese and Fruit Topping February 22, 2010

Pancake with cottage cheese and fruit topping

Kathryn says:  Play up your pancakes by topping them with cottage cheese and fruit.

I used Kodiak Cakes wholegrain pancake mix

I topped my pancake with Breakstone’s Cottage Doubles’ with blueberry topping and Publix canned yellow cling peaches in pear juice.

I microwaved the entire thing for about 45 seconds for a warm treat.
It was bursting with sweet flavor and way more filling than maple syrup!

Dark Chocolate M&M Cottage Cheese February 20, 2010

Dark Chocolate M&M Cottage Cheese

Jamie says:  I’ve found a new favorite snack- or is it a dessert?  I can’t decide.  It’s cottage cheese with m&m’s.  Part of me wants to put it in the snack category because cottage cheese is a healthy food.  Cottage cheese has vitamin D and calcium, fiber, and protein.  But, chocolate is dessert to me. I’ve decided I am going to think of it as a healthy dessert.

Regardless of its category, my recipe is so simple and so amazing.  It only has two ingredients!  One 4 oz container of Breakstone’s LiveActive 2% Milkfat Lowfat Cottage Cheese with Dark Chocolate m&m’s.  (Hint: don’t mix the m&m’s too much or they lose their color).

It is fabulous!  I love the sweet and salty combo. 

Nutrition note:  If adding some m&m’s gets you to eat a milk group food, I belive it’s worth the tradeoff of adding a sweet treat, because calcium is very important for bone health.