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Just a Quick Update

August 24, 2014

Healthy for Two is getting a facelift!

It’s about time for a refresh. These days I know a bit more about web and email design so I had to put my skills to good use.  I have been working hard over the past couple of weeks building a new website and we’re just about ready to launch! I am moving from a blog to a This means that I can basically do whatever I want now.

The only downside to switching over is that those of you who subscribe to this blog via WordPress will no longer see updates! I love all of my wonderful subscribers and it would be just a plain bummer if I lost you. There is a solution:

Subscribe to receive the latest recipes via email here


Also, if you haven’t subscribed, you should! By subscribing you will receive new recipes when they are posted on this blog, right to your inbox! Recipes are generally posted once a week.

Thank you so much for reading and I just can’t wait for you to see the new site!

Here’s a sneak peek of what’s coming up next:

Heirloom tomato tarts

Heirloom tomato tarts

Heirloom tomato pizza

Heirloom tomato pizza

Cheese Souffle

Cheese Souffle

Zucchini Wheels with goat cheese and pesto

Zucchini Wheels with goat cheese and pesto

Chicken, Sausage Stuffing and Veggies in a Pot (Poule au Pot)

July 27, 2014

I have been thinking about my obsessive hobby of cooking and this blog and what my goals are right now… I want to dedicate more time to sharing recipes but I kind of lose my motivation because this blog has been the same for a while now… I think it’s time for a refresh!

There’s a lot of new things in my life right now: We are moving into a new apartment next month (our very first place as  a married couple, technically), I have quite a few new cooking tools that I have yet to master, and pretty soon, you will see a fresh, new, crisp look on this website!

This year, In addition to redesigning the look of Healthy for Two, I plan to revisit a lot of my old recipes and take better photos. I will also sometimes write about traveling and the cool food-related experiences we have. So stay tuned! 😀

Today’s recipe is French and involves a Dutch Oven again. The entire meal is cooked in one pot.  I’m really digging this pot. 

Chicken, Sausage and Veggies cooked in one pot

This recipe has been on my list of things to make for a while now. It’s a very French recipe; it’s simple yet extremely tasty.  After making it for the two of us, I am eager to make it again for a group of people – there’s just something cool about serving a large tray of food to a crowd.

There are a lot of ingredients listed but don’t let that deter you. Once everything in cut up and thrown in, you just place the cast iron pot in the oven and let it all cook at once. Read more…

Risotto in a Dutch Oven

July 12, 2014

I was super excited to try out this risotto recipe in my fancy new Dutch Oven. I was inspired by a recipe called “Almost Hands-Free Risotto” from Cooks Illustrated. My risotto turned out nice and creamy with a soft wine taste. It went great as a side dish with chicken and lasted a few more days for leftovers.

Risotto in a Dutch Oven Recipe


Now that I have all these new kitchen tools, I feel like endless opportunities have opened up in the world of cooking! Seriously, Now I have a Dutch oven, pressure cooker, a new food processor (that actually works well), a Kitchen Aide mixer and a meat grinder attachment that I just picked up yesterday. SO excited to try new things!! Now all we need is a bigger, better kitchen… 😉

Risotto in a Dutch Oven


  • 2 cups Arborio rice
  • 6 1/2 cups chicken broth
  • 1 large yellow onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 1 cup dry (less-sweet) white wine 
  • 1 cup fresh grated parmesan cheese
  • 1 teaspoon of fresh lemon juice 
  • About 2 tablespoons of fresh parsley, chopped
  • Salt and pepper

To Do:

  • Start by putting the chicken stock in a pot and bringing it to a simmer.
  • Put the Dutch oven over a flame and melt 2 tablespoons of butter in it.
  • Add the diced onion to the Dutch oven and cook for about 5 minutes, stirring occasionally. Then add the minced garlic and stir for another couple of minutes. 
  • Add the rice to the onion mixture and stir. Let that cook for about 3 minutes or so, until the rice starts becoming translucent. 
  • Add the wine and stir. Simmer for a few minutes until it’s absorbed in the rice.
  • Add all but 1 cup of the hot stock to the rice, stir, cover with the lid and set the flame to low.
  • Cook for 15-20 minutes, stirring every 7 minutes or so, until the liquid is fully absorbed. 
  • Stir in the remaining cup of hot stock, the fresh grated cheese, parsley and lemon juice.
  • Season with salt and pepper to taste. I used about 2 generous pinches of each. 
  • Eat right away, enjoy!


Stout Braised Boneless Short Ribs

June 28, 2014

I love me some short ribs. This was the first meal that I cooked in our brand new fancy Dutch Oven that we got as a wedding gift. I admit that I’ve had quite a few recipes saved on Pinterest that could be cooked in a Dutch Oven, just in case. This was one of them. 

Boneless Stout Braised Short Ribs

I love our Dutch Oven. It’s great for slow-cooked meals like stew or chicken and it’s surprisingly easy to clean! I think I will try a risotto recipe or a rice dish next. 

I’ve really only eaten short ribs at restaurants. They are so tender and just melt off the bone. I wanted to replicate just that. However, I went to two different stores and couldn’t find short ribs on the bone. The butcher told me that short ribs are never really in demand and when they order them, people usually don’t buy them. So I was stuck with boneless short ribs. He told me that the cooking time should be the same, whether they were bone-in or not. 

Boneless Stout Braised Short Ribs Recipe

So I made the boneless short ribs and they turned out amazing! Tender, juicy and easy to cut with just a fork. Mmmm…

Boneless Stout Braised Short Ribs Recipe

Read more…

Italian Salad (and exciting news!)

June 12, 2014

So it’s been a while since I’ve posted a recipe… but I have a good excuse! We just got married!! That’s right, the two of us finally tied the knot! Looks like we’ll be cooking Healthy for Two for a long time to come. Planning a wedding sure is a ton of work and it took up a lot of our time over the past couple months… but I loved every single minute of it. 🙂

Matt and Tessa Schutz

One of the great parts about getting married, aside from celebrating the fact that you will be spending the rest of your life with your best friend, is all of the awesome new kitchen supplies! This past weekend was our first weekend back from our honeymoon and I went a little crazy in the kitchen. I went through little binge-cooking experience. I cooked up so many amazing meals using all my new gear. I am absolutely loving my new pressure cooker and Dutch oven, so stay tuned for recipes featuring those beauties.

This recipe is an easy-to-make Italian salad that is so freakin’ delicious! It’s by far my favorite salad I have ever made. It’s super simple to make and you can really customize it any way you like.

Italian Salad

Read more…

Roasted Sprouts and Potatoes With Turkey Bacon

March 23, 2014

What does a person like me do on my birthday weekend? Cook a delicious new meal for myself, of course! Okay, so we contemplated going out to eat but we’ve been doing that so much recently that I really just wanted to make something myself that I knew was healthy.  So I made baked sole topped with a fresh lemon salsa and these beautiful roasted veggies:

Roasted Sprouts and Potatoes With Turkey Bacon

This is an easy-to-prepare side dish that goes great as a side for any main course.  Read more…

Roasted Tomatillo Garlic Salsa

March 2, 2014

A little while back we had a salsa competition. If you’ve read my blog throughout the years, you may notice that my friends and I love getting together and competing on who can make the best food. We’ve done cheeseburgers, ribs, Italian food and others. It’s a ton of fun and a great excuse to get together! In this competition, I entered two salsas… not because I am an overachiever, oh no, I just couldn’t make up my mind which kind of salsa to make, so I made both!

Green tomatillo Salsa Recipe


Green salsa is my number 0ne favorite kind of salsa. I love it on burritos, burrito bowls, tacos and even eggs. This green salsa is not very spicy (which means you can pile more on your food). If you like the heat, skip the step of roasting the jalapenos and add them in fresh. Throw in a chopped serrano chili to kick it up even higher. Read more…