Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Unstressfull Turkey Dinner

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This is an easy to make, unstressfull Turkey Dinner for a small gathering.

To make it even easier I am listing the grocery list as well as what should be in your pantry (or need to be moved to the shopping list).

Groceries list:

  • Turkey breast
  • 1 package Pamela’s Gluten Free Cornbread Mix
  • 1 can corn
  • 2 medium onions
  • Chicken Sausage (I use the Trader Joe’s Sicilian ones)
  • Vegetable broth
  • 4 yams/sweet potatoes

Pantry Items needed:

  • 2 sticks unsalted butter
  • 3 eggs
  • Kosher salt
  • pepper
  • paprika
  • dry thyme
  • dry basil
  • dry coriander
  • garlic powder
  • olive oil
  • kitchen string

and now for the cooking:

Unstressfull Turkey Dinner

Cornbread (for the stuffing) – this can be made the day before*

  • 1 package of Pamela’s Gluten Free Cornbread mix
  • 1 can drained corn
  • 1/4 cup XYLA
  • 1 cup water
  • 8 tablespoons melted butter
  • 2 eggs
  • salt and pepper to taste.

Instructions

  1. Combine all the ingredients and bake according to the package instructions.
  2. Set aside to cool completely.

Cornbread Stuffing:*

  • 1 1/2 medium onions – chopped
  • 2 to 3 tablespoons butter
  • 1 to 2 teaspoons chopped garlic
  • 1/4 teaspoon dry thyme
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon dry coriander
  • salt and pepper to taste
  • 3 chicken sausages
  • 1 egg
  • 1 cup veggie broth

Takes

Instructions

  1. In a large pan melt the butter, then saute the onion, add the dry herbs and salt & pepper. Cook for 3 to 5 minutes. Take the sausage from the casings and add to the mixture and continue to cook until the sausage is cooked completely. Add in the veggie broth and simmer for a few minutes.
  2. Crumble the cooled cornbread and add the onion sausage mixture to it. Set aside to cool.

Turkey:**

  1. Butterfly the turkey breast and remove the bone (or you can have a butcher do this).
  2. Place the turkey between saran wrap and with a meat mallet pound out the breast meat to about 1/2 inch thick.
  3. Salt, pepper, paprika the breast meat side up. Add a layer of the stuffing mixture leaving about a 1/2 inch border so when you roll it up the stuffing does not fall out.
  4. Roll the turkey breast like a jelly roll and tie up with kitchen string.
  5. Salt, pepper, paprika the turkey roll (i.e. the skin side).
  6. Brush with 3 tablespoons of melted butter

Yams / Sweet Potatoes

  1. Slice the potatoes into 1/4 inch slices (I leave the skin on but you can peel them if you prefer). Sprinkle the slices with garlic powder, salt, pepper and paprika and toss with olive oil.
  2. Preheat oven to 325 degrees
  3. Line a roasting pan with the potatoes. Place the turkey breast on top of the potatoes and roast for about 2 1/2 hours (until the thermometer reaches 160 to 165).
  4. Put remaining stuffing that was not used in the turkey breast in a separate baking dish and bake for 1 hour (i.e. add to the oven 1 1/2 hours into the breast cooking).
  5. When the turkey if fully cooked remove from oven and tent with aluminum foil and let rest for 20 minutes. Lower the oven temp to 250 and leave the stuffing in the oven to keep warm.
  6. After the turkey has rested cut off the kitchen string and slice.

Additional notes:

  1. *the cornbread and stuffing can be made a day ahead.
  2. **The turkey breast can be butterflied and stuffed and set in the refrigerator uncovered hours ahead. Remove from the refrigerator 1 hour prior to baking so it can get room temperature.
  3. I know this might look like a lot of work but in total it is only a few hours of prep and cooking and that is a really easy day.

Scallops with Black Rice

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Decided to use black rice to give a great contrast for this dish. The sauce I made for this would also work great on any fish or chicken…tart and tangy. This dish is also very easy to make.

Scallops with Black Rice

Rice:

  • 1 cup uncooked black rice (yes, if you only have white you can use it)
  • 2 cups low sodium vegetable broth
  • 1 bunch of scallions – white part chopped finely to add to rice, green parts just grilled in the cast iron skillet before heating the olive oil to cook the scallops)

Sauce:

  • zest and juice of 1 lime
  • 3 tablespoon mirin
  • 3 tablespoon tamari
  • 1/2 teaspoon chopped garlic
  • 1/2 teaspoon XYLA

Scallops:

  • the number of scallops will depend on how many peeps you are serving and the size of the them and also how big of eaters they are
  • salt and pepper
  • 3 tablespoon tamari
  • 2 tablespoons olive oil
  • 1/2 teaspoon XYLA

Instructions

  1. Heat oil, add bok choy and radish slices, Mirin and salt, saute’ for 9 to 10 minutes.
  2. Plate bok choy and radishes, add orange chicken to serving dish.
  3. I would serve this dish with rice.

Scallops:

  • Rice: add the uncooked rice, vegetable broth and the whites of the scallions with a pinch of salt and cook per the package instructions.
  • Sauce: while rice is cooking combine all the sauce ingredients and set aside. (so really no cooking involved in this step – just a bit of combining)
  • Scallops: Dry scallops, salt and pepper. Heat olive oil in cast iron skillet; add scallops and cook for about 3 to 4 minutes on each side…until a great brown crust forms and the scallop lifts to be turned.
  • Plate the cooked rice, add the grilled scallion greens, place scallops on top and pour the sauce on. (If you don’t use all the sauce just put the remaining in the refrigerator for another use). Garnish with the chopped chives.

Black and Orange Veggies

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As I am still having to eat soft food I wanted to roast some vegetable and yet create an easy to do ahead dinner for Halloween so you can eat a healthy meal before getting jacked up on sweets and I came up with this creation. This dish can be a entrée or a side dish to any chicken or fish you cook or both as you can make the rice and roasted veggies and use them as a side and then the next night make the veggies into another meal.

I know it looks like there are a lot of steps to this, but it is really very easy to cook up.

Black and Orange Veggies

Rice:

  • 1 cup black rice
  • 2 cups vegetable broth

Instructions

  1. cook according to package directions

Roasted Veggies:

  • 2 – 12oz bags butternut squash (as I can be lazy about chopping up a whole squash)
  • 2 – 12oz bags cauliflower (again if you want you can just cut up a head of cauliflower
  • 1 large yam or two small ones – sliced into 1/4 inch rounds (and I just leave the skin on)
  • 2 to 3 tablespoons of olive oil
  • 1 teaspoon granulated garlic
  • 1 teaspoon paprika

Takes

Instructions

  1. Place all the cut veggies on a large rimmed baking sheet, coat with the olive oil, granulated garlic & paprika. Bake in oven for 40 -45 minutes.

Sauteed Veggies:

  • 2 – 5oz bags of power greens (which combines kale, swiss chard and baby spinach)
  • 1/2 large red onion – finely diced
  • 1 teaspoon chopped garlic
  • 2 teaspoons olive oil
  • salt

Instructions

  1. Heat olive oil in large saute pan, add red onion and salt – cook for a few minutes, add chopped garlic and continue to cook for another minute or so. Add the greens with some salt and continue to cook until wilted.

Black Beans:

  • 1 can drained and rinsed black beans
  • 2 tablespoons fresh chopped cilantro

Takes

Instructions

  1. Just add the cilantro to the beans.
  2. When all the ingredients are cooked and ready you can combine in a large to serve or if you are using the veggies from another meal then you can layer them (leave a couple of yam slice out to make the pumpkin faces on) in a loaf pan top with 1 tablespoon of parm cheese and bake at 350 for 25 minutes…please note that the loaf does not really hold together when you cut into it but it is a fun presentation. Or you can layer it up in individual oven proof bowls or even on large oven proof container.

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Swordfish Steaks with Olive / Artichoke Topping

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I love olives. I have loved olives since I was a kid and there are pictures of me at the beach with a jar of olives as my snack. I also love all kinds of fish. This recipe combines two of my favorite foods.

Swordfish Steaks with Olive / Artichoke Topping

Olive/Artichoke heart topping:

  • 1/2 cup drained and chopped artichoke hearts
  • 1/2 cup mixed olives: pitted and chopped (you can use any combination of flavorful olives you like: ie Green olives with Kalamata.
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice

Instructions

  1. Combine all the ingredients in a small bowl and set aside while fish cooks.

Fish:

  • 2 – 1 1/2 inch swordfish steaks
  • salt and pepper to taste
  • 2 to 3 tablespoons olive oil

Takes

Instructions

  1. In a non-stick, oven proof skillet heat the olive oil. Salt and pepper the fish to taste. Add fish to heated oil and sear on each side for 4 to 5 minutes. Place skillet in the preheated oven and cook for 22 to 25 minutes.
  2. Remove fish from oven and let sit & rest for 5 minutes. Add topping and serve.

Mac and Cheese

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For all of you who have been begging me for my mac and cheese (and you know who you are) – here you go.  For those of you that haven’t had it yet you are in for a big treat.

Mac and Cheese

Ingredients

  • 1 bag of brown rice shells or elbow macaroni pasta
  • 1 12 oz bag baby spinach
  • 1 teaspoon chopped garlic
  • 12 oz mozzarella cheese – shredded
  • 1/2 – 3/4 lb smoked gouda cheese – cut into small cubes (I know this will sound bizarre but don’t shred the gouda – but into small cubes because it gives the dish a much better taste)
  • 1 cup + 1/2 cup separate grated parmagino/regiano cheese
  • 1 14.5oz can Fire Roasted Diced Tomatoes
  • salt & pepper
  • olive oil
  • paprika

Takes

Instructions

  1. Preheat oven to 350 degrees
  2. Cook pasta in a large pot of salted water, under cook a couple of minutes before al dente. Drain and set aside
  3. Heat oil in large skillet, add garlic and cook for 1 to 2 minutes, add spinach and wilt (salt the spinach while it is wilting). Drain excess liquid from wilted spinach.
  4. Spray 9 x 13 baking dish with non stick spray.
  5. In the baking dish add the cooked pasta, mozzarella cheese, gouda cheese, 1 cup of parm, cooked spinach, and can of tomatoes – combine well.
  6. Bake for 30 minutes..
  7. Remove from oven and serve up the best mac and cheese.