Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

BLT Salad with Avocado Cucumber Dressing

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Really craving a BLT sandwich but don’t want all the carbs and mayo….well are you going to enjoy this salad…

BLT Salad with Avocado Cucumber Dressing

Salad ingredients: per person

  • 1 heart of romaine lettuce
  • 1 Roma tomato (or tomato of your choice)
  • 4 slicks of bacon
  1. Preheat the oven to 375. Line baking sheet with alumium foil place cooling rack sprayed with non stick spray on baking sheet. Place bacon on the rack and back for 20 to 25 minutes. By lining the baking sheet with foil you save yourself the clean up because when the grease cools just throw the foil in the trash and cleanup is a breeze.
  2. Cut the ingredients up and combine with dressing.

Avocado cucumber dressing ingredients:

  • 1/2 cup fresh basil
  • 1/4 cup fresh tarragon
  • 1/4 cup fresh chives
  • 1 garlic clove
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon pepper
  • 1 persian cucumber
  • 1/2 cup olive oil
  1. Note: the dressing stays good in the refrigerator for about a week (it does turn a bit brown but just stir well)

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.

Bacon / Leek Risotto with eggs

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This is an easy risotto to make for a brunch or even a lunch or dinner. And boy is it flavorful.

Bacon / Leek Risotto with eggs

Ingredients

  • 12 oz (1 package) Applewood Smoked Bacon – cut into lardons
  • 1 leeks – cleaned and chopped
  • 2 large shallots – chopped
  • 3 large garlic cloves – chopped
  • 2 cups Arborio Rice
  • 1 quart Vegetable Broth – heated up
  • 2 tablespoons unsalted butter
  • 1/2 cup Parm cheese
  • salt and pepper
  • eggs ** see note
  • fresh parsley for garnish (optional)

Takes

Instructions

  1. Put bacon in cold cast iron pot and put heat on high. Cook bacon until fat is rendered and the bacon is crispy (note: placing the bacon in a cold pan helps the rendering of the bacon fat without burning the bacon). Remove cooked bacon from pot and drain on paper towels.
  2. Add the chopped leeks and shallots to the bacon grease, salt and pepper to taste and saute for 5 minutes. Add chopped garlic and continue to cook for another 2 minutes.
  3. Add the Arborio rice to pan and toast on a medium heat for a few minutes.
  4. Add 3/4 cup of the heated veggie broth and deglaze the pot. Let the rice absorb the broth and repeat adding the broth about 1/2 to 3/4 cup at a time, continually stirring with a wooden spoon (found it works best for this recipe) until all the veggie broth is absorbed (about 20 minutes). The rice should be cooked to al dente (not mushy).
  5. Add the butter and parm cheese and the cooked bacon back into the pot. Combine all together. Place on serving platter and top with eggs or you can plate individually from the stove.
  6. **Note: eggs: I like poached eggs on top of the risotto, however not a fan of making them, so I find that you can bake the eggs in muffin pans at 350 for about 15 minutes fab eggs. Be sure to spray the muffin pan with cooking spray before adding the eggs to keep them from sticking.

De-Constructed Shepherds Pie

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As I am still dealing with dental work and need to eat soft foods I came up with this dish as just a means to get some food to eat and found it to be absolutely fantastic. I have found that mashing roasted potatoes is very tasteful, in fact I like it better than plan mashed and it is a good way to sneak veggies into a dish.

De-Constructed Shepherds Pie

Ingredients

  • 5 medium russet potatoes
  • 1 large or 2 sm/med eggplants
  • Olive oil*
  • applewood smoked salt (optional)*
  • Salt and pepper*
  • 6 slices of applewood bacon – cut into lardons
  • 1 1/2 pound ground turkey meat
  • 1 medium or 1/2 large red onion – finely chopped
  • applewood smoked salt (optional)*
  • 1 – 12oz bag baby spinach
  • 1 – 12oz bag shredded sharp cheddar cheese
  • garlic powder*
  • paprika*

Takes

Instructions

  1. Wash the potatoes and place on parchment lined baking sheet. Make sure to score the potatoes with a sharp knife. Coat the potatoes with olive oil, applewood smoked salt (or just use Kosher salt) and pepper. Place in heated oven for 15 minutes.
  2. While potatoes have started baking prep the eggplant by slicing it in half, coating the flesh side with olive oil, Kosher salt, pepper, about 1/2 teaspoon garlic powder and 1/4 teaspoon of paprika (more or less according to you taste.
  3. After the potatoes have baked for the 15 minutes add the egg plant to the baking sheet and continue to bake for 45 minutes.
  4. While eggplant and potatoes are cooling a bit so you can handle them, prepare the rest of the ingredients.
  5. In a large heated frying pan add the bacon and cook until it starts to brown. Add chopped onions to the cooking bacon, with a pinch of salt and sauté until onions are translucent (about 3 to 5 minutes).
  6. Salt and pepper the ground turkey meat and add to pan. Breaking up the meat with a large spoon while cooking. Cook completely (until all the pink is gone as turkey meat must be cooked thoroughly). Add the bag of spinach and mix with the other ingredients until completely wilted.
  7. In a large bowl mash the baked potatoes and eggplant together. I found a potato masher works great for this chore. When combined add the turkey/bacon/onion/spinach mixture and using a large spoon mix until well combine at the same time adding the grated cheese.
  8. And this dish is now ready to serve.
  9. * you can add as much or as little olive oil, salt, pepper and spices as you and your family like.

Skillet Eggs

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So while the rest you are enjoying BBQ ribs, hamburgers, hot dogs, etc…I will be feasting on my skillet eggs. Boy do I wish I could be joining you all with the BBQ but the ongoing dental work requires me to eat very soft food so at least it should be good and tasteful.

Skillet Eggs

Ingredients

  • 10 egg
  • 1 bunch of swiss chard- chopped finely
  • 1/2 large onion – diced
  • 1 leek – diced
  • 1 to 2 tablespoons of roasted poblano pepper
  • 2 teaspoons fresh basil
  • 4 slices of cooked bacon – diced
  • 2 teaspoons water
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • salt & pepper
  • 2 to 3 tablespoons olive oil

Takes

Instructions

  1. Preheat oven to 375 degrees
  2. Heat olive oil in 12″ cast iron (or any oven ready) skillet. When oil is sizzling hot saute the onion and leek, add salt and pepper and cook for about 5 minutes.
  3. Add the swiss chard to pan and wilt down. While wilting add the poblano pepper, fresh basil, bacon and of course some more salt and pepper.
  4. Whisk the eggs in a separate bowl and add the water and a bit more salt and pepper. Add the whisked eggs & cheese to the veggies in the skillet, and stir to combine all the ingredients. Let mixture cook on medium on the stove top for 5 to 7 minutes then place the pan in the oven to continue cooking for 25 to 30 minutes.
  5. Let cool on wire rack for about 5 minutes to set and enjoy.