Lean – T.W.O.

Harvest-Stuffed Chicken Breasts

Published on November 26, 2013November 26, 2013 by twinswithoriginalityLeave a comment

Chicken likes to be stuffed “T.W.O.!” It may not replace your Thanksgiving dinner, but definitely is a great dish that all your guests will enjoy before or after Thanksgiving week! It’s simple, healthy, and will make your next dinner party a hit!

Ingredients

– 2 Boneless, skinless, chicken breasts
-Salt & Pepper
-Red Quinoa
-1 Sweet potato, cooked
-Crimini mushroom’s, chopped
-Spinach, chopped
-Dried cranberries
-Goat cheese

First cook your quinoa. Start by bringing 2 cups of water to a boil. Next, add your quinoa into the water. Add salt, pepper, or even garlic powder to the mixture. Once to a boil, reduce quinoa to a low heat. Next, chop up your vegetables, including the yam/sweet potatoes. Add the vegetable mixture and quinoa together.

Next, slice your chicken breast in half.

Stuff each breast with quinoa mixture and wrap.

Secure breast with rotisserie warp. Repeat once again. Place chicken into Pyrex and bake for about 25 minutes or until cooked all the way.

Bam! It’s all about the stuffing!

Three Bean Turkey Chili

Published on November 7, 2013November 7, 2013 by twinswithoriginality1 Comment

It’s getting chilly, so it’s time for some chili! T.W.O. loves making chili during the fall and winter months. One of our favorite variations is turkey chili with 3 types of beans. The recipe is very simple and quick, so it makes for a great weeknight meal. The leftovers are delicious “T.W.O.!”

Ingredients

-Ground turkey, lean
-1/2 of white onion, chopped
-3 cloves of garlic, chopped
-2 cans (15 oz) of black beans
-1 can (15 oz) of kidney beans
-1 can (29 oz) of pinto beans
-1 can of stewed tomatoes
-2 cans (7 ounces) of diced, green chilies*
-1 package of chili seasoning
-1 package of crimini mushrooms, sliced
–Crazy Salt
-Ground Pepper

*T.W.O. likes a little spice to their chili, so we use the “fire roasted” Ortega chilies

Begin by sautéing onions and garlic in a pan.

After about 3-5 minutes, add in ground turkey. Cook for about 8 minutes or until meat is cooked thoroughly.

Next, drain all the liquid from the canned beans into a bowl and set aside. Pour all the drained beans into a large pot and turn stove to high heat.

Before adding in the stewed tomatoes, chop the tomatoes into quarters. Add tomatoes with their juice to the pot. Then add ground turkey mixture, green chilies, crimini mushrooms and chili seasoning and stir.

Once the chili is boiling, turn heat down to low to let it simmer. The chili can simmer any where from 20 minutes to 1 hour. The longer the better!

When you are ready to eat, turn off the heat and allow the chili to sit covered for 5 minutes. Ladle the chili into a bowl and garnish with your favorite toppings. T.W.O. likes to top their chili with sliced avocado, cheese, sour cream (or Greek yogurt), cilantro, and hot sauce. Now it’s time to warm up and enjoy a great bowl of chili!

Enjoy!

Sriracha Glazed Chicken Kebabs

Published on September 9, 2013September 9, 2013 by twinswithoriginality3 Comments

Sriracha sauce has been around for many years, but it seems like just recently this sauce has become the “new hot sauce” and is being used to create innovative dishes. T.W.O. decided to take their traditional kebab recipe to the next level and spice it up to create Sriracha Glazed Chicken kebabs! The recipe is very simple and requires no marinating time. The chicken stays so moist from its spicy, sticky glaze and will no doubt make you want more!

Ingredients

–       ½ cup light brown sugar
–       ½ cup unseasoned rice vinegar
–       ⅓ cup hot chili paste
–       ¼ cup fish sauce
–       ¼ cup Sriracha
–       2 teaspoon finely grated ginger
–       2 boneless, skinless chicken breasts
–       Green onions, chopped
–       Bamboo skewers, soaked in water

First, soak the bamboo skewers in water for at least 30 minutes. This prevents the skewers from splintering or breaking. Next, heat up your grill to a low-medium heat. While the grill is heating up, cut the chicken into cubed-chunks and place in a large bowl. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a bowl. Pour this marinade over the chicken and mix so that all the chicken is covered. Now its time to skewer the chicken. After all the chicken is on the skewers, place the remaining marinade in a saucepan and bring to a boil. Once boiling, reduce the heat to low and simmer until it is reduced by half. This should take about 7-10 minutes. Once the marinade is reduced, take the chicken and marinade to the grill.

Place the kebabs on the grill and baste with marinade. Make sure to keep turning and basting the skewers so the chicken doesn’t burn and remains moist. Continue basting and flipping the skewers until chicken is done. (8-10 minutes, depending on the grill) Take your chicken off the grill and plate on a platter. Garnish the skewers with the chopped green onions. Now it’s time to eat!