Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Chicken Red Beans Slow Cooker Meal

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The holidays are over and you are looking for an easy meal that you can put together in the slow cooker and then relax for the rest of the day – well here you go.

Chicken Red Beans Slow Cooker Meal

Ingredients

  • 1 cup dried Kidney beans – soaked in water over night
  • 2 chicken leg quarters
  • 1 large onion – diced
  • 2 large shallots – diced
  • 12 oz Applewood Smoked Bacon cut into lardons
  • 6 garlic cloves – minced
  • 10 oz crimini mushrooms – sliced
  • 12 sprigs fresh thyme
  • 2 bay leafs
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon paprika
  • 1 teaspoon dried basil
  • 1 quart vegetable stock
  • salt and pepper
  • bag Tuscan Kale
  1. Drain beans from water and place in slow cooker pot.
  2. Place bacon in a cold cast iron skillet, set heat to high and render the fat out of the lardons. Remove cooked lardons from pan and drain on a paper towel.
  3. In the bacon grease cook the onion and shallots – about 3 to 5 minutes.
  4. Place the cooked bacon, onions and shallots into the slow cooker pot. Add the mushrooms, spices, herbs and garlic to the pot.
  5. Salt and Pepper the chicken and brown in the cast iron skillet on both side. Add the browned chicken to the pot. Add the vegetable broth to the pot.
  6. Cover and cook on high for about 5 hours. Remove thyme sprigs, add in kale to wilt.

Franks & Beans 2.0 aka Kielbasa and Beans

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Tasty, easy, under 15 minutes One Pan Meal.

Franks & Beans 2.0 aka Kielbasa and Beans

Ingredients

  • 1 Pederson’s Uncured No Sugar Added Kielbasa – sliced into pieces
  • 1/2 cup chopped finely diced red onion
  • 2 – 15oz cans White Kidney Beans – drained and rinsed
  • 6 oz baby spinach
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried cumin
  • 1/2 teaspoon paprika
  • 2 tablespoons Dijon mustard
  • 1 to 2 tablespoons olive oil
  • salt and pepper to taste
  1. Heat large skillet with 1 tablespoon of olive oil – add chopped onion and saute for 3 to 5 minutes (until translucent). Add the kielbasa slices to pan with cooking onions and continue to saute until the kielbasa pieces get some color (brown color equals good taste). At this time add the drained beans with the spices and cook for about 2 minutes. Add the spinach to the mixture with a pinch of salt and pepper and continue to cook until wilted. To this mixture add the Dijon mustard – mix together and you are ready for dinner

Stuffed & Smothered Pork Chops

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Easy, juicy, one pan meal of pork chops

Stuffed & Smothered Pork Chops

Ingredients

  • 2 – 1 1/2 inch thick bone in pork chops
  • 1 large white onion – sliced
  • 2 cloves of garlic – crushed
  • 1/2 large sweet apples (I used a Breaburn) – thinly sliced
  • 1 tablespoon butter
  • 3 to 4 tablespoon olive oil
  • salt and pepper
  1. Preheat oven to 350 degrees.
  2. Heat a cast iron skillet on the stove top, add 2 tablespoons of the olive oil and the butter to melt. Add the sliced apples and cook for 3 to 5 minutes. Remove from skillet.
  3. Add the remaining tablespoons of olive oil to heat up and add the sliced onions to the pan. Cook the onions on medium high for about 5 minutes, add the garlic and continue to cook for another 5 minutes.
  4. While the onions are cooking salt and pepper both sides of the pork chops and slice a pocket in the middle. Add the cooked apples slices into the pocket. Add the chops to the pan with cooking onions and saute for 5 minutes on each side to brown the chops.
  5. Place the skillet with the stuffed chops and onions into the oven and bake for 25 minutes. Let rest for 5 minutes and enjoy the juicy chops.

Shitake Mushroom Risotto

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This is a beautiful side to my Cranberry Apple Cornish Game Hens, would be great on the side of really any dish or a great vegetarian meal.

hens

 

This picture is of the risotto with the Cranberry Apple Cornish Game Hens

 

 

 

 

 

 

Ingredients:

  • 2 leeks  cleaned and thinly sliced
  • 1 large shallot – diced
  • 4 to 5 tablespoons olive oil
  • 8 to 10 oz. shitake mushrooms, thinly sliced
  • 1 cup Arborio Rice
  • 1 1/2 tablespoon fresh thyme – chopped
  • 1 1/2 tablespoon fresh oregano – chopped
  • 3 garlic cloves – finely chopped or minced
  • 32 oz vegetable broth
  • 3 tablespoons unsalted butter
  • 1/2 cup grated Parmesan & Romano cheese
  • salt and pepper

In a dutch oven heat the olive oil, add the leeks and shallots, lightly salt and saute for 3 to 5 minutes. Add the mushroom and saute another 5 minutes, add the garlic & fresh herbs and pepper to taste.

In a separate pot while the leeks and mushrooms are cooking, heat the vegetable broth.

Add the rice to the dutch oven and saute with the veggies for 3 minutes.  Add 1/2 cup of the heated veggie broth and deglaze the pot. Reduce the heat to medium. Slowly add the remaining hot broth to the rice pot 1/2 cup at a time, continually stirring so the rice absorbs all the liquid.  It is important to continually stir this – think of it as a mini arm workout.

After the liquid is absorbed and the rice is done, add the butter and Parmesan cheese.  Stir to combine and you are ready to serve.

 

 

Ginger Miso Chicken with Sugar Snap Peas and Bok Choy

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This is a easy and very flavorful dish.

Ginger Miso Chicken with Sugar Snap Peas and Bok Choy

Marinade Ingredients

  • 2 cups hot water
  • 1/2 cup miso paste
  • 4 inches fresh ginger grated
  • 1/4 cup Tamari
  • 4 cloves of garlic – grated
  • zest of 1 lemon
  • juice of 1/2 lemon
  1. Let all the ingredients steep together for at least a 1/2 hour to cool to room temperature.

Chicken and Vegetable Ingredients

  • 6 chicken thighs (or you can use breast meat if you prefer) – cut into small strips
  • 1 bag of sugar snap peas
  • 3 bok choy
  • 10 scallions – green and whites finely chopped
  • salt and pepper
  • 2 tablespoons olive oil

Instructions

  1. Salt and pepper the chicken pieces, place into a Ziploc bag with 1/2 of the cooled marinade. (Set the remaining marinade aside to cook with later) Let sit at room temperature for about 1/2 hour.
  2. Cut the sugar snap peas in 1/2 and cut the bok choy into ribbon slices.
  3. Serve over Flavorful Brown Rice

To Cook

  1. Heat the olive oil in a large skillet or wok. Add the chicken to the pan in batches to brown – that takes about 2 to 3 minutes each side. Do this in batches so the chicken does not steam. (Note: discard the marinade that the chicken has been sitting in!). Add the cooked chicken back in the pan and continue to cook for about 5 to 7 minutes.
  2. Add the snap peas to the skillet and cook with the chicken on med/high for 3 to 5 minutes. Add the bok choy and remaining marinade and cook on high for 5 to 7 minutes.
  3. Serve over Flavorful Brown Rice