Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Ooey Gooey Spicy Mac and Cheese

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I know that everyone is into posting healthy meals to start the New Year off on a healthy note, but you might be looking for that delicious creamy mac and cheese that has a kick to it.  It is easy to make and does not require any baking.

Ooey Gooey Spicy Mac and Cheese

Ingredients:

  • 3 to 4 tablespoons olive oil
  • 1 tablespoon butter
  • 1 garlic clove – whole
  • 1 cup finely chopped onion
  • salt and pepper
  • 1/2 cup Pamela’s Gluten Free flour
  • 1 cup plain unsweetened almond milk + 1/2 cup
  • 2 cups shredded pepper jack cheese
  • 2 cups shredded light mozzarella
  • 12 oz sharp yellow cheddar
  • 1 1/2 teaspoon white pepper
  • salt
  • 1 16oz bag brown rice penne (or any macaroni you want) cooked to just al dente
  • 2 cups of pasta water reserved – to be added 1/2 cup at a time
  1. In a large dutch oven heat the olive oil and butter with the whole garlic clove. Add the chopped onion, salt and pepper and saute for 5 to 7 minutes. Remove the garlic clove. Add the flour and 1 cup of the almond milk to create a roux, cook for about 3 to 5 minutes. Add the cheeses, white pepper, salt to taste. Add the 1/2 cup of almond milk and 1/2 cup of the pasta water at a time until the sauce is the ooey gooey consistency you like. Simmer all the ingredients together until cheese is all melted and hot.

Stuffed Pork Roast

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Looking for an easy one pan meal to make this weekend, try this stuff pork tenderloin and enjoy a tasty meal.

Stuffed Pork Roast

Ingredients:

to roast: Preheat oven to 350 **

  • 1 – 1 1/2 lb pork tenderloin
  • 1 lb potato melody (small potatoes in various colors) or baby Yukons
  • 1- 10oz bag baby spinach
  • 1 small shallot – finely diced
  • 1/2 yellow roasted pepper – finely diced
  • 1/2 orange roasted pepper – finely diced
  • 2 garlic cloves – finely diced
  • 3 tablespoons fresh thyme- finely chopped
  • 3 tablespoons course grain Dijon mustard
  • salt and pepper
  • 2 tablespoons olive oil + additional 2 tablespoons olive oil
  • cooking twine
  1. Pre-heat oven to 350 degrees.
  2. Add 2 tablespoons olive oil to pan, add the spinach to the heated oil, add salt and wilt down, while the spinach is wilting add the garlic and fresh thyme to mixture. Remove wilted spinach from skillet, add the additional 2 tablespoons of olive oil and heat. When oil is hot add the potatoes, salt & pepper and saute at med-hi heat, turning frequently as to not burn.
  3. While potatoes are cooking butterfly the pork loin and lay flat, salt and pepper both sides of the pork, add the wilted spinach with the roasted peppers and mustard to the center of the roast and roll up. Tie the stuffed pork with the kitchen twine so it will stay together as a solid log. Add the stuffed pork to the skillet with the potatoes and brown on all sides (a few minutes on each side). When meat is browned transfer the pan to a 350 degree preheated oven and bake for 30 to 35 minutes.
  4. Let rest for about ten minutes, remove twine, slice and serve.

Seafood Soup with Orzo

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Everyone loves a good soup when the evenings are getting a bit brisk…this is one that if you like seafood you will enjoy this soup.

Seafood Soup with Orzo

Ingredients:

  • 1 large yellow onion – finely diced
  • 1 large carrot – finely diced
  • 1/2 c finely diced daikon (if you can’t find a daikon I would substitute with radishes)
  • 1 leek – cleaned and diced
  • 1 teaspoon dry basil + 1 teaspoon dry basil
  • 1 teaspoon dry thyme + 1 teaspoon dry thyme
  • 4 garlic cloves – finely chopped
  • 12 oz Delallo gluten free orzo
  • 1/2 lb fresh squid (body cut into rounds) **
  • 1/4 lb fresh scallops – cut into quarters
  • 1 fresh rockfish fillet – cut into bite size pieces
  • 1/2 lb fresh shrimp – deveined and halved
  • 1 bay leaf
  • 1/2 cup pinot grigio
  • 1 quart vegetable broth + extra in case needed
  • 2 – 8ox bottles clam juice
  • 3 tablespoon olive oil
  • salt and pepper
  1. In dutch oven heat olive oil, add onion, carrot, daikon, garlic and leek, lightly salt and sauté for about 5 minutes. Deglaze pan with 1/2 cup wine. Add dry orzo and sauté for about 2 to 3 minutes. Add 1 teaspoon basil and thyme, 1 bottle of clam juice and vegetable broth. Cook for approx. 11 minutes.
  2. Add fish, bay leaf,additional teaspoon for basil & thyme, 2nd bottle of claim juice,decide if you need to add more stock, salt & pepper to taste and simmer for about 12 minutes.
  3. Remove bay leaf and serve.
  4. **note: you can use any combination of fish you like.

White Chicken Chili

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Because everyone needs more than one chili recipe I decided to make a white chicken chili.  Brought it to work for taste testing and it was a huge hit.

White Chicken Chili

Ingredients:

  • 6 to 10 garlic cloves – finely chopped
  • 1 med red onion – finely chopped
  • 1 med yellow onion – finely chopped
  • 5 boneless, skinless chicken thighs –
  • 2 boneless, skinless chicken breasts –
  • 4 shisito peppers – chopped finely + 3 shisito peppers – finely chopped
  • 1 jalapeno pepper – roasted, deseeded and deveined
  • 1 quart chicken broth (low sodium)
  • 1/4 teaspoon chili powder + 1/4 teaspoon chili powder
  • 1/4 teaspoon cayenne + 1/4 teaspoon cayenne
  • 1/4 teaspoon red chili peppers flakes + 1/4 teaspoon red chili peppers flakes
  • 3 cans green chilies
  • 1/4 teaspoon kosher salt
  • 1 cup defrosted frozen roasted corn
  • 4 15.5 oz white kidney beans
  • 1/2 15.25oz can corn
  • 5 to 7 tablespoon olive oil
  • optional toppings: cilantro, sour cream, avocado, tortilla chips, raw jalapenos
  1. In a food processor puree 1 can of kidney beans (not drained) and the 1/2 can corn – set aside to use later.
  2. Heat the 2 to 3 tablespoons of olive oil in a large dutch oven. Add chicken and cook for 5 to 7 minutes on each side. Remove from pot, add the remaining olive oil, cook the onions and shisito pepper, lightly salt, add the garlic and cook for another few minutes. While the mixture is cooking cut the chicken into bite size pieces.
  3. Add the chicken back into the pot with 1 qt chicken broth, roasted jalapeno, chili powder, cayenne, red chili pepper flakes, 3 cans green chilies, 1/4 teaspoon kosher salt and simmer for 35 minutes. Add the additional chili powder, cayenne, red chili pepper flakes, 3 drained cans of white kidney beans, roasted corn, and additional 3 shisito peppers. Also add the white bean and corn puree. Stir well and simmer for 10 to 15 minutes.

Tacoritto – Corn Tortilla stuffed with Yam, Black Beans, and Spinach

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It’s kind of a taco, but it sort of a burrito therefore let’s call it a tacoritto. It’s easy, vegetarian and really good.

Tacoritto – Corn Tortilla stuffed with Yam, Black Beans, and Spinach

Ingredients:

  • 4 medium size yams
  • 2 tablespoons olive oil
  • 2 medium shallots – finely chopped
  • 1 garlic clove – whole
  • 12 oz bag baby spinach
  • 2 15.5 oz cans black beans – drained and rinsed
  • 2 teaspoon cumin – separate
  • 2 teaspoon coriander – separate
  • 1 teaspoon sweet paprika – 1/2 teaspoon separated
  • 1 cup fresh cilantro – chopped
  • 24 corn tortillas
  • zest of 2 limes
  • salt and pepper to taste

Optional garnishes:

  • cheese
  • avocado or guacamole
  • lime juice (a use for the limes you zested)
  • additional chopped cilantro
  1. Preheat oven to 450. Bake yams for approximately 1 hr (until soft to the touch). Set aside to cool and remove the skin.
  2. In same pan add the drained beans, 1 teaspoon cumin, 1 teaspoon coriander & 1/2 teaspoon sweet paprika. While beans are heating mash with potato masher. Add cooked yams with 1 teaspoon cumin, 1 coriander, 1/2 teaspoon sweet paprika. Mash the beans and yams together. Add the cooked spinach to the mixture and combine. Add salt and pepper to taste.
  3. In same pan add the drained beans, 1 teaspoon cumin, 1 teaspoon coriander & 1/2 teaspoon sweet paprika. While beans are heating mash with potato masher. Add cooked yams with 1 teaspoon cumin, 1 coriander, 1/2 teaspoon sweet paprika. Mash the beans and yams together. Add the cooked spinach to the mixture and combine. Add salt and pepper to taste.
  4. Heat the corn tortillas. I do it right on the gas stove top as that adds to the flavor.
  5. Place a portion of the yam/spinach/bean mixture in heated tortilla and wrap sprinkle with lime zest. These heat up beautifully in a microwave.