Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Macadamia Nut Crusted Chicken

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Since I am in Hawaii I couldn’t think of a better way to change up chicken than to add macadamia nuts to mustard for a coating.

Macadamia Nut Crusted Chicken

Ingredients:

  • 6 – chicken thighs (but you can you any chicken part you prefer)
  • 1/2 cup sea salt macadamia nuts – very finely chopped
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons Dijon style course ground mustard
  • 1/2 tablespoon olive oil
  • salt & pepper to season the chicken pieces
  1. Pre-heat oven to 350 degrees.
  2. Lightly salt and pepper the chicken pieces.
  3. Mix the nuts, pepper, paprika, mustard and olive oil in a small bowl and mix well. Place this mixture on top of each chicken piece – coat each piece evenly. Bake for 30 to 35 minutes and then enjoy.
  4. You are ready to enjoy.
Plated with wild brown rice mixed with sautéed onions, asparagus, and mushrooms with a splash of tamari sauce.
Plated with wild brown rice mixed with sautéed onions, asparagus, and mushrooms with a splash of tamari sauce.

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.

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

Lemon White Wine Chicken Casserole

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This healthy tasteful casserole might seem like a lot of work but it is actually easy to make and even better to eat. Reheats for lunches easily and gets better as the ingredients have day to get to know each other.

Lemon White Wine Chicken Casserole

Ingredients

  • 2 lemons: zested and juiced
  • 2 tablespoons capers – chopped
  • 1/2 cup white wine
  • 1 teaspoon dry wine
  • 3 medium garlic cloves finely chopped
  • 1 teaspoon dried thyme
  • 2 packages boneless, skinless chicken thighs (of course you can use breast if you prefer)
  • 1 teaspoon granulated garlic
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon pepper
  • 1 teaspoon paprika
  • 1 large onion thinly sliced rounds
  • 2 lemons thinly sliced

Instructions

  1. Preheat oven to 375 degrees.
  2. Combine ingredients 1 thru 6 in a bowl.
  3. Season the chicken on both sides with ingredients 7 thru 10.
  4. Place thinly sliced onions on large baking sheet, top with a slice of lemon and top with seasoned chicken, pour marinade on top of chicken. Bake for 40 minutes. Cut cooked chicken into bite size pieces, discard the lemon slices and chopped up the cooked onion slices.
  5. Place skillet in oven to finish cooking – about 15 to 20 minutes.
  6. Remove from oven and let chops rest 5 minutes before serving.

Vegetable ingredients:

  • 1 lb asparagus – chopped into 1/2 inch pieces
  • 1 bag of snap green peas – remove the tough string and cut into 1/2 inch piece
  • 2 tablespoons olive oil
  • Kosher salt and pepper

Instructions

  1. While the chicken is baking heat the olive oil in a large skillet. Add the snap green peas and asparagus, salt and pepper to taste and stir fry for about 5 minutes. Remove from heat.
  2. Rice: 4 cups of cooked Flavorful Brown Rice
  3. Casserole: Combine the cooked chicken, onions, snap green peas, asparagus and rice in a 9 x 13 baking dish or large bowl/serving platter