Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Lemon Chicken Orzo Soup

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While it is the season to party and consume rich fattening food here is a recipe to give you a very healthy food break. Great for a cold winter night meal.

Lemon Chicken Orzo Soup

Ingredients

  • 2 sweet chicken sausage (casing removed)
  • 6 chicken thighs cut into bite size pieces (of course you can use breast if you prefer) Salt & Pepper the chicken pieces.
  • 1 large yellow onion – finely chopped
  • 1 cup chopped carrots
  • 1 medium shallot – finely chopped
  • 1 yellow pepper – finely chopped
  • 7 cloves of garlic – finely chopped
  • 2 leeks – cleaned and finely chopped
  • 2 fennel heads – finely chopped
  • 7 Meyer or regular lemons (I like to use Meyer lemons when in season)
  • 1 top of the fennel fronds
  • 1 large sprig of fresh rosemary
  • several sprigs of fresh thyme (tied together with twine)
  • 2 quarts of low sodium vegetable broth (separated) *
  • 1 12oz DeLAllo gluten free orzo
  • 1 5oz bag Power Greens (baby kale, baby chard, baby spinach)
  • 1/2 bag frozen peas
  • olive oil
  • salt and pepper
  1. Heat 1 tablespoon of olive oil in a dutch oven, add chicken sausage meat and brown. Remove sausage to colander to drain. Add another tablespoon olive oil to dutch oven and add chicken pieces, saute to get color on the chicken, then remove and add to colander.
  2. Add 2 tablespoons olive oil to dutch oven, add onion, carrots, pepper, shallots, leeks, salt and pepper and saute for about 5 minutes. Add fennel and cook for 3 to 5 minutes more. Add garlic and cook for another 3 minutes.
  3. Add the juice of the 7 lemons into the dutch oven and then add the peels, the fennel frond, rosemary and thyme and 1 quart of the vegetable broth. Add the chicken and sausage back into the pot, cover and simmer for 1 hour.
  4. Remove the fennel frond, lemon rinds, fresh herb stems.
  5. Add 2 cups of vegetable broth and the orzo, simmer for about 15 minutes (until orzo is tender)
  6. Add the peas and power greens to wilt and the remaining broth from second quart. When greens are wilted your are ready to enjoy. Garnish with the trimmings of the 2nd fennel frond.
  7. *NOTE: you might want to have additional broth on hand as the orzo will drink up more of the broth when the leftover soup is stored in the refrigerator, so when you reheat the leftovers you might want to add additional broth.

Baked Fried Chicken

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Everyone loves fried chicken and this recipe is gluten free with a quick fry. This chicken is terrific with waffles to make “chicken & waffles”.

Baked Fried Chicken

Ingredients for the baked chicken:

  • chicken parts of your choice
  • salt and pepper
  • paprika
  • garlic powder
  1. Preheat oven to 400 degrees.
  2. Season both sides of the chicken pieces, place on baking sheet and bake for approximate 30 to 40 minutes – until cooked completely.
  3. Set aside to cool or do the day before and bring to room temperature.

Ingredients for the chicken coating for frying:

  1. Whisk ingredients together

breading station bowl 2:

  • 3 eggs
  • salt and pepper
  • splash of water
  1. Whisk ingredients together

breading station bowl 3:

  • 1 cup gluten free cracker crumbs
  • salt and pepper
  • 1/2 teaspoon garlic powder
  1. Whisk ingredients together
  2. In a dutch oven heat 2 to 3 inches of canola oil.
  3. Dredge cooked chicken thru each of the breading station bowls.
  4. fry a few pieces of chicken at a time for 3 to 4 minutes.
  5. Place on cooling rack to sit.

 

Gluten Free Belgian Waffles

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Been missing the joy of waffles well miss out no more.

Gluten Free Belgian Waffles

Ingredients:

  • 1 3/4 cup Pamela’s Gluten Free Flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon Kosher salt
  • 2 eggs, separated
  • 1 3/4 cup of Vanilla Almond Milk
  • 1 teaspoon vanilla extract
  • 1 stick unsalted butter, melted
  1. Whip the egg whites in a bowl until stiff peaks form. I prefer to use a mixer to do this, but if you want a good arm workout use a whisk.
  2. In a separate bowl mix the flour, baking powder and salt together. Add the egg yolks, milk and vanilla and mix well to combine. Fold the whipped egg whites into the batter.
  3. Cook waffles per the waffle maker instructions.
  4. Note: you can keep them warm in a 200 degree oven while cooking all the batter.
  5. Make my baked fried chicken and you have “Chicken & Waffles” that are gluten free and tasty.
  6. I use Natures Hollow sugar free maple syrup (I have served it to guest and they have no idea it’s sugar free)

Roasted Chicken Veggie Salad

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Sometimes you want a salad but just not the same old lettuce / protein / veggie salad, well that is the way I was feeling but wanted to eat healthy so I just bought some chicken and veggies and roasted the whole lot and it combines to a tasty salad.

Roasted Chicken Veggie Salad

Ingredients for roasting:

  • 4 medium beets (washed, place in foil with olive oil, salt and pepper)
  • 1 head of cauliflower – chopped into pieces
  • 1 large bunch of broccoli – chopped into pieces
  • 1 large zucchini- – chopped into 1/2 inch pieces
  • 2 Meyer lemons – cut in half
  • 1 lime – cut in half
  • 1 package chicken thighs (because that is what I prefer – you can use whatever chicken part you like)
  • 1 container of mini heirloom tomatoes
  • salt and pepper
  • olive oil
  • granulated garlic
  • sweet paprika

additional salad ingredients: these are what I like but feel free to add your faves.

  • 1 jar kalamata olives – drained
  • 1 can corn
  • 1 jar hearts of palm
  • the remaining tomatoes cut in half
  1. Preheat oven to 400 degrees – totally roasting time about 1 hr.
  2. Line a three of baking sheets with foil – makes cleanup a breeze.
  3. Place the beet packet in the oven and bake for 20 minutes.
  4. On one baking sheet place the cauliflower & broccoli, toss with olive oil, salt and pepper – add sheet to oven with the beets and bake together for another 20 minutes.
  5. On the other baking sheet place the chicken pieces, salt pepper, garlic and paprika on both sides and add to over at the same time as the cauliflower/broccoli sheet to bake.
  6. On the third baking sheet add 6 to 8 of the tomatoes, zucchini, olive oil, sat and pepper and place the lemon and lime halves cut side up and add to the oven for the final 20 minutes.
  7. Let pans cool for about 20 minutes and cut chicken, cauliflower and broccoli into bit size pieces. Place in large bowl. Squeeze the lemons, limes and roasted tomatoes over the salad ingredients, toss together. Add the additional salad ingredients and toss together again. Taste for salt and pepper.
  8. Note: slice the cooked beets and add to plated salad so the entire salad doesn’t turn red.
  9. And your salad is ready to enjoy.

And your salad is ready to enjoy.

Gluten Free Quesadillas

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or as I like to call this recipe Quesadillas 2.0.

Gluten Free Quesadillas

Ingredients:

  • 1 package Brown Rice Tortillas
  • 1 large yellow onion, thinly sliced
  • 10 oz chopped crimini mushrooms
  • 1 to 2 tablespoons truffle oil
  • 2 to 3 tablespoons olive oil
  • truffle salt
  • dried thyme
  • pepper
  • brie cheese, thinly sliced
  1. Heat the truffle and olive oil in a large skillet, add the sliced onions, sprinkle with truffle salt & pepper and saute on med/low for about 10 to 15 minutes. Add the mushrooms and continue to saute for another 15 to 20 minutes. Remove to strainer.
  2. Over a gas burner toast the tortillas on both sides, place in the heated skillet, put sliced brie on 1/2 of the tortilla add the mushroom/onion mixture, add 1/4 teaspoon of dried thyme and sprinkle with truffle salt, fold tortilla and heat thru until cheese is melted an repeat.
  3. If you are making these in advance place on baking sheet in 200 degree oven to keep warm.