healthy – Page 2

Roasted Broccoli Salad

Published on June 6, 2014June 6, 2014 by T.W.O.3 Comments

T.W.O. has been using their barbecue a lot these past couple of weeks since it’s been so nice out. We decided to take our salad to the grill and whip up a roasted broccoli salad. Grab your tongs and chef’s hat and lets start grilling!

Roasted Broccoli Salad

Ingredients:
– 2 large heads of broccoli
– 2 Tablespoons olive oil + some for brushing
– 2 red onions
– 3 cups cherry tomatoes or heirloom tomatoes, chopped
– 2 ½ Tablespoons red wine vinegar
– Shaved manchego cheese, for serving
– Krazy Salt
– Pepper

Directions:
1. Preheat the barbecue.
2. Cut the broccoli heads lengthwise into ¾ inch thick steaks. Brush with the olive oil and season with salt and pepper.
3. Grill over medium heat for about 7 minutes or until the broccoli is lightly charred and tender. Transfer to a baking sheet to cool. Cut the broccoli steaks into 4 sections.
4. While the broccoli is cooling, cut the red onions crosswise in ½ inch sections. Brush with olive oil and place on the grill for about 5 minutes. Transfer to the baking sheet.
5. In a bowl, toss the tomatoes with the 2 Tablespoon of olive oil, vinegar, salt and pepper. Add the red onions and broccoli and mix well. Plate the salad and top with shaved manchego cheese.
6. Ready to eat!

Happy summer cooking!

BBQ Chicken Salad with Tortilla Strips and Healthy Ranch

Published on June 2, 2014June 6, 2014 by T.W.O.2 Comments

Summer is officially here in Southern California and you know what that means – barbecue, beach, bikinis and beach cruisers! What goes well with that – of course a BBQ Chicken Salad. It’s hearty, refreshing and also healthy so you can look good in your bikini or swim trunks! Check out how to make this easy weeknight or weekend recipe!

BBQ Chicken Salad with Tortilla Strips and Healthy Ranch

Ingredients:
– 2 boneless chicken breasts
– 1 large head of organic romaine, chopped
– 2 ears of corn
– 1 avocado, diced
– 1/3 cup cilantro, chopped
– 1 cup cherry tomatoes, halved
– ½ red onion, diced
– Barbeque Sauce (for chicken)
– 2 Persian cucumbers, sliced
– Corn Tortillas
– Lawry’s Season Salt
– ½ cup Greek yogurt
– 1/3 cup Cilantro Dressing
– 2 Tablespoon barbecue sauce

Directions:

Preheat oven to 315ᴼ. Cut corn tortillas in strips. Place on a cookie sheet, spray with Pam and add Lawry’s Season Salt. Cook for about 20 minutes or until crispy like chips.
Heat the barbecue to medium-high heat. Add boneless chicken breasts.
Put the corn on the grill. Keep the husks on, so it roasts the kernels without burning it.
While the chicken and corn are cooking, plate the chopped romaine. Add tomatoes, avocado, cilantro, tortilla strips and red onions.
With about 8 minutes left on the chicken, add barbecue sauce to the chicken. Flip the chicken after 4 minutes and add sauce to the other side.
To make the dressing: combine, Greek yogurt, cilantro dressing and barbecue sauce.
Remove the chicken and corn from the grill. Remove the corn kernels from the core and place on the salad.
Slice the chicken breast and add to the top of the salad. Add dressing.
You my friend, are ready to serve!

Happy cooking!

Polenta Croutons

Published on May 28, 2014June 6, 2014 by T.W.O.3 Comments

Ever need a crunch in your salad that is healthy and doesn’t contain sugar or carbs? Well, T.W.O. has an idea for your – Polenta Croutons. It’s easy, fast and will be sure to add a crunch to your next meal!

Polenta Croutons

Ingredients:
– 1 log organic polenta
– Krazy Salt

Directions:
1. Preheat oven to 415º.
2. Cube the polenta and place on an cookie sheet sprayed with Pam.
3. Sprinkle Krazy Salt to the polenta cubes and mix.
4. Cook for about 30 minutes or until crispy on the outside.
5. Add to your favorite salad!

Chinese Shrimp Salad

Published on May 5, 2014June 6, 2014 by twinswithoriginalityLeave a comment

Tired of chicken in your Chinese salad? T.W.O. was too! So we decided to add shrimp AND rice noodles to mix the tradition recipe up! This salad is so easy to make and is great for a summer time dinner – it’s so refreshing, hearty and will make you want seconds!

Chinese Shrimp Salad

Ingredients

1 lb Fresh tiger prawns, cleaned and deveined
1 Head of Napa cabbage
1 ½ cups of Julienne Carrots
2 Mandarin oranges, peeled
½ Green onions, chopped
½ cup Cilantro, chopped
2 cups of Snap Peas
2 cups of thin Rice Noodles
¼ cup of Lemon juice
4 Tablespoons of Sriracha sauce
¼ cup of Rice Vinegar
Garlic Powder
Salt and Pepper
Olive Oil

Dressing:

¼ cup Trader Joe’s Island Marinade
¼ cup Rice Vinegar
1 teaspoon Soy Sauce, reduced-sodium
Salt & Pepper

Instructions

In a bowl, marinade the prawns with lemon juice, salt, pepper, garlic powder and Sriracha sauce. Place in refrigerator for 30 minutes.
Cut up cabbage and add into a large bowl. Toss in carrots, oranges, green onions, and cilantro. Set aside.
Bring a pot of water to a bowl. Once it reaches to a boil, remove from heat and add your rice noodles. Cover and let sit for 10 minutes. Once the noodles are cooked, drain and add rice vinegar. Toss into salad.
For the dressing, mix all the ingredients together. Toss in with salad mixture.
Sauté shrimp in a skillet with olive oil. Cook shrimp over medium heat for about 5 minutes. Add in the snap peas and cook until shrimp is done.
Plate salad and top with shrimp.

Greek Marinated Chicken

Published on April 30, 2014June 6, 2014 by twinswithoriginalityLeave a comment

Mediterranean food has been on T.W.O.’s mind lately so we decided to mix up our ordinary chicken meal into a one that will make us feel like we are in Greece! And we did it with some Greek Marinated Chicken kabobs. The marinade includes Greek yogurt, which keep the chicken so moist after barbequing it. Pair this dish with some hummus, orzo, Greek salad and you will be breaking plates all night!

Greek Marinated Chicken

Ingredients

1 cup Greek Yogurt
1 Tablespoon olive oil
4 Garlic cloves, minced
½ Tablespoon dried oregano
1 Lemon
1/3 cup fresh parsley, chopped
½ teaspoon salt
Fresh cracked pepper
2 chicken breasts, boneless & skinless

Instructions

For the marinade, combine the yogurt, olive oil, garlic, oregano, salt, and freshly cracked pepper in a bowl. Use a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from the lemon. Stir until the ingredients are well combined. Add the parsley and stir it into the marinade.
Cut the chicken breasts into cubes. Add the chicken and marinade to a large Ziploc bag. Massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for at least 30 minutes.
After marinating for 30 minutes, skewer the chicken breasts. Place on the BBQ and cook for about 20-30 minutes or until done.

Grilled Mediterranean Salad

Published on April 28, 2014June 6, 2014 by T.W.O.Leave a comment

Have you ever thought about grilling lettuce? Well you will after reading this recipe. It’s a great way to bring more flavors to your fresh salad without adding the calories or the ingredients. T.W.O. combined the grilled romaine with fresh vegetables and a homemade dressing. Check out the recipe below.

Grilled Mediterranean Salad

Ingredients:
– 2 heads organic romaine
– 1 ½ cup fresh tomatoes, diced
– 1 cup hearts of palm, sliced
– 4 persian cucumbers, sliced
– ¼ cup basil olive oil
– 2 Tablespoon fig balsamic
– 1 Tablespoon rice vinegar
– ¾ cup lemon juice
– Salt
– Pepper
– Olive oil (~ 1 teaspoon for drizzling)

Directions:

Cut the romaine heads in half, lengthwise. Leave the stem and core intact.
Drizzle the olive oil and salt and pepper on the halves.
For the dressing: combine the, basil olive oil, fig balsamic, rice vinegar, lemon juice, salt and pepper. Mix well and set aside.
On a heated barbeque, place the romaine halves on the grill over low-medium heat. Cook for 2-3 minutes per side. Make sure to watch the lettuce leaves – you don’t want them to start to burn.
Remove the lettuce and top with homemade dressing, tomatoes, cucumbers and hearts of palm. Add pepper as needed.

Happy Cooking!

Jalapeno Lime Hummus

Published on April 17, 2014June 6, 2014 by T.W.O.Leave a comment

Would you like some carrots with your hummus? That’s what you will be asking your guests after making this recipe!!!

Jalapeno Lime Hummus

Ingredients:
– 2 (15 oz) Can chickpeas, drained
– 4 Tablespoons Cilantro, chopped
– 4 Cloves of garlic, peeled
– 3 Tablespoon Jalapeno, chopped
– 1 Tablespoon Fresh lemon juice
– 2 Tablespoon Fresh lime juice
– Salt
– Pepper
– 2 Tablespoon Olive oil
– 2 Tablespoons Water
– Tapatio Hot Sauce (optional)

Directions:
1. Place chickpeas, cilantro, garlic, jalapeno, lemon juice, lime juice, salt and pepper in a food processor and blend until smooth.
2. While the bender is on, slowly pour Olive oil and water and continue processing until super creamy and smooth. Add tapatio if you want the hummus to be spicier.
3. Use as a dip, spread on a sandwich or eat by itself.

Happy Cooking!

Chicken Enchilada Quinoa Dish

Published on April 15, 2014June 6, 2014 by T.W.O.3 Comments

Tired of your average enchilada dish? Well this dish will definitely activate your taste buds and leave you feeling satisfied! This quinoa casserole is a great alternative to traditional enchiladas and is a crowd pleaser! It’s an easy mouthwatering recipe to make for any meal- including for a crowd!

Chicken Enchilada Quinoa Dish

Ingredients:
– 2 cups dry Quinoa, cook according to package directions
– 2 Chicken breasts, boneless & skinless, cubed
– 1 ½ cup Sweet Onion, chopped
– 1 Tablespoon Olive oil
– 1 ½ Tablespoon chili powder
– ½ Tablespoon garlic powder
– 2 cups Red Enchilada Sauce
– 1 cup Cheddar cheese, shredded
– 1 cup Mozzarella cheese, shredded
– ½ cup green onion, chopped
– Cilantro
– Avocado
– Hot Sauce
– Salt & Pepper

Directions:
1. Preheat oven to 375°F. Cook quinoa, fluff with a fork and toss with enchilada sauce in a large bowl. Set aside.
2. Heat oil in a sauté pan over medium to high heat. Sauté onion for 5-8 minutes or until brown and caramelized. Add chicken cubes and seasonings (chili powder, garlic powder, salt, pepper, hot sauce and some enchilada sauce). Cook chicken for about 8-10 minutes or until done. Make sure not to overcook the chicken.
3. Add chicken to quinoa and toss to combine. Mix in ½ cup of each kind of cheese to the quinoa and chicken. Place the quinoa into a 9×11 casserole dish. Top with cheeses. Bake uncovered for about 10 minutes or until cheese is melted.
4. Set the oven to broil and broil for 3-4 minutes or until cheese is slightly browned. Keep an eye on it so it doesn’t burn!
5. Plate the quinoa and top with fresh avocado (or you can make guacamole!), cilantro & green onion. Sour cream and salsa are also great too!

Mushroom & Basil Quinoa

Published on April 10, 2014June 6, 2014 by T.W.O.1 Comment

Need a fast and easy side dish – T.W.O. has you covered with this mushroom and basil quinoa recipe. It’s light, flavorful and fresh. If you are a mushroom lover, you will love this recipe!

Mushroom & Basil Quinoa

Ingredients:
– 2 cups chicken broth, low sodium
– 1 cup quinoa
– 1 shallot, chopped
– ¾ cup fresh basil, chopped
– 1/4 cup manchego, shaved
– 2 cups mushrooms, sliced
– 3 garlic cloves, diced
– 2 teaspoons garlic powder
– ¼ cup lemon juice
– Salt
– Pepper
– Olive Oil

Directions:

Bring 2 cups of water to a bowl. Add quinoa. Reduce heat to low and cover. Cook for 20 minutes.
While the quinoa is cooking, sauté mushrooms, cloves, shallot in olive oil. Add fresh salt and pepper. Cook for about 8-10 minutes.
When the quinoa is done, place in a bowl and mix mushrooms in. Add lemon juice, basil, manchego, salt and pepper to taste.
Plate and serve hot.

Happy Cooking!

Spicy Chicken Chipotle Tacos with Mango Salsa

Published on April 1, 2014June 6, 2014 by twinswithoriginality1 Comment

It’s that day of the week again-Taco Tuesday!! For this week’s taco Tuesday, T.W.O. is featuring their spicy chicken chipotle tacos with a fresh mango salsa. The spice of the chipotle peppers in adobe sauce are complimented well by the zesty, refreshing mango salsa. Try this recipe for your next taco night!

Spicy Chicken Chipotle Tacos with Mango Salsa

Ingredients:

-2 Chicken breasts, boneless & skinless
-2 cans Embasa chipotle peppers, in adobe sauce
-2 Mangoes, cubed
-4 Cocktail Tomatoes, chopped
-1/2 of a red onion, chopped
-1 Orange bell pepper, chopped
-Cilantro, chopped
-1 avocado
-2 limes
-1/2 of a lemon
-Salt and Pepper
-Corn tortillas*

*T.W.O. uses La Tortilla Factory corn tortillas

Marinate the chicken breasts with the peppers in adobe sauce for at least 2 hours before cooking.
To make the mango salsa, cut up the mango, tomatoes, red onion, bell pepper, and cilantro. Season the salsa with salt, pepper and the juice of the limes and lemon. Mix and refrigerate until the chicken is done.
To cook the chicken, begin by slicing the chicken into thin strips.
Heat up a skillet medium to high heat. Place chicken, along with the remaining of the marinade into the skillet. Cook until chicken is done.
Heat up the tortillas and plate. Build your tacos by placing the chicken with sauce and salsa on the tortilla. Garish the taco with a slice of avocado.