Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Stuffed Chicken Breast

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Stuffed Chicken Breasts with Broccoli

This is easy but oh so good. It is a main dish or cut into pieces for a buffet. I have made it numerous times to rave reviews.

Stuffed Chicken Breast

Ingredients:

  • 2 – boneless, skinless chicken breasts
  • 6 – 8 slices proscuitto
  • 1 orange pepper
  • 1 small ball mozzarella cheese – cut in slices
  • salt and pepper
  • kitchen twine
  1. Preheat oven to 350 degrees.
  2. Roast pepper on stove top or oven. Place in Ziploc bag to cool. Wipe off excess char and de-seed. Cut in half.
  3. Pound chicken breasts to about 1/4 inch thick as evenly as possible **
  4. Layer the flattened chicken breasts with the 1/2 roasted pepper each, 1/2 of the prosciutto slices each, 1/2 the mozzarella each. Roll tightly and secure roll with kitchen twine (I precut 3 strands for each breast in advance of rolling).
  5. Salt and pepper the chicken rolls
  6. Place on baking sheet and bake at 350 for 25 to 30 minutes
  7. Let rest for at least 5 minutes. Cut and serve.

**Note: to keep the kitchen counters as clean as possible I line the counter with a couple of pieces of parchment paper and use another sheet on top of the chicken to keep splatter contained.

Another note: add vegetables to the roasting pan and then you will have a complete on pan meal.

Roasted Pepper Garbanzo Bean Dip

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Terrific dip for chips or veggies.

Roasted Pepper Garbanzo Bean Dip

Ingredients:

  • 2 orange peppers – roasted and de-seeded
  • 1 can garbanzo beans – drained and rinsed
  • 1 tablespoon fresh tarragon
  • 2 garlic cloves
  • 1 teaspoon cumin
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/4 cup or more olive oil
  1. Combine all the ingredients in a food processor to combine. Add the 1/4 cup olive oil and check the consistency – if you want it thinner then add a small amount at a time until you are happy.

Salt & Pepper Chip Crusted Chicken

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My latest obsession is salt and pepper potato chips, I know it’s not the healthiest of snacks but sometime you just have to be bad. So I decided to turn my bad into a not so bad but very yummy crispy chicken that is baked, see, so sent back to a bit healthy. This chicken is great for a picnic, easy dinner or just a snack.

Salt & Pepper Chip Crusted Chicken

Ingredients:

  • 2 cups Salt and Pepper potato chips – crushed
  • 2 eggs with a little water whisk together
  • 1/2 cup Pamela’s Gluten free flour
  • and of course chicken – I used 6 boneless/skinless chicken thighs, but you could use your favorite cut of chicken or even chicken tenders (just remember to adjust the cooking time for the thickness of the chicken you are using.
  1. Preheat oven to 400 – place baking sheet in oven to heat up while oven is getting warm and you are dredging the chicken.
  2. Place each dry ingredient in a separate dredge bowl, dip chicken into the flour, then egg, then crushed chips. Place the crusted chicken on a cooling rack while completing the dredging.
  3. Using a pot holder remove heated baking sheet from oven, place chicken on it and bake at 400 for 25 to 30 minutes.

Chicken Chorizo Sausage and Black Bean Chili

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It’s almost time for Super Bowl – the teams are getting ready to score big and you are now planning the Super Bowl Party Menu and you can also score big with this Chicken Chorizo and Black Been Chili as it is a huge winner.

Chicken Chorizo Sausage and Black Bean Chili

Ingredients

  • 1.5 lb (5 sausages) Chicken chorizo sausages (I found that Whole Foods makes chicken chorizo sausages but if you want you could use pork) – meat removed from casings
  • 1 large white onion – diced
  • 1 large shallot – diced
  • 1 red pepper – diced
  • 1 orange pepper – diced
  • 2 jalapenos – seeded and deveined – finely chopped
  • 4 garlic cloves – finely chopped
  • 1 dried chili ancho – stem removed and finely chopped
  • 1/2 teaspoon chipotle pepper
  • 1/2 teaspoon cayenne
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 bay leaf
  • 1 28 oz can fire roasted tomatoes
  • 1 14.5 oz can fire roasted tomatoes
  • 2 – 15 oz cans black beans – rinsed and drained
  • 3 to 4 tablespoons olive oil
  • salt and pepper
  1. Heat olive oil in a cast iron dutch oven, add the chorizo, crumble and cook about 3/4 the way thru. Add the onion, shallot, peppers to pot, lightly salt and pepper, saute for about 5 minutes, then add the garlic, saute for another 3minutes. Add all the remaining ingredients, stir to combine and simmer on low for 1 hour. Taste then salt and pepper to taste, remove bay leave and you are ready to serve.
  2. Don’t forget the garnishes: which could be cheese, avocado, cilantro, jalapenos, sour cream, tortilla chips.

Roasted Carrot, Ginger & Sweet Potato Soup

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It’s cold and rainy so why not make a warming and very healthy soup.

Roasted Carrot, Ginger & Sweet Potato Soup

Ingredients

  • 2 lbs carrots – chopped into 1 inch piece (not peeled)
  • 1 head of garlic
  • 1 1/2 white onions – halved
  • 2 sweet potatoes
  • 3″ fresh ginger, grated
  • 1 teaspoon cumin
  • 1 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 3 to 4 tablespoons olive oil
  • salt and pepper
  • 1 1/2 quart vegetable broth (if you want a thinner soup you can add additional broth
  1. Preheat oven to 400 degrees.
  2. On a baking sheet put the chopped carrots, onions, sprinkle with 2 to 3 tablespoons of olive oil, salt and pepper; and the sweet potatoes that have been slit with a knife. Cut the top off the head of garlic, place on piece of aluminum foil with 1 tablespoon olive oil, salt and pepper – wrap up bulb and place on baking sheet. Bake at 400 for 45 minutes. Remove the carrots, onions and garlic and continue to cook the sweet potatoes for another 15 minutes.
  3. While the sweet potatoes continue cooking put the roasted carrots, onions and garlic into a blender with 1/2 quart of vegetable broth to puree. Add the puree to a dutch oven, smash the cooked sweet potatoes and add to pot along with the remaining quart of vegetable stock, grated ginger, basil, & paprika. Stir well to combine and simmer for about 15 to 20 minutes. Taste and add salt and pepper to taste.