• Blog & Recipes
  • Helpful Hints
  • My Story
  • Contact

Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

  • Appetizer
  • Desserts
  • Entreés
  • One Pan Meals
  • Slow Cooker
  • Soups & Stews

Chicken Sausage Rice Meyer Lemon Sauce

November 12, 2018 by Jo Barnett

Before I left Hawaii I did another trip to Whole Foods and saw the largest Meyer lemons (see picture below) that had a green peel so I just had to buy them, then came upon fresh sausages that were chicken lemon & kale and I decided to marry this all together. It is an easy, healthy and oh so yummy dish.

Chicken Sausage Rice Meyer Lemon Sauce

Ingredients (for the rice):

  • 1 cup basmati rice
  • 1 garlic clove
  • pinch of Kosher salt
  1. add rice, water and garlic clove in a pan and cook per package instructions. Remove garlic clove when rice is done.

For the sausage veggie mixture:

    • 4 – chicken lemon kale sausage (casing removed)
    • 2/3 cup meyer lemon juice and zest of the lemons
    • 1 tablespoon fresh tarragon – finely chopped
    • 2 tablespoon fresh chives – finely chopped
    • 1 bunch kale – chopped
    • 1 bunch fresh asparagus – cut into 1 inch pieces
    • 1/2 medium red onion – finely chopped
    • 2 garlic cloves – grated or finely chopped
    • 3 – 4 tablespoon olive oil
    • Kosher salt
    • Kosher salt
    1. Heat the olive oil in a large pot. Saute the red onion for 3 to 4 minutes, add the chopped garlic and saute for 1 additional minute. Add the chicken sausage meat to the pan and cook until cooked thru, then add the kale and asparagus, lightly salt and pepper, and cook until the kale is wilted. Add the tarragon and chives, lemon juice, zest and lots of black pepper to taste. Mix thoroughly, add rice and combine all together.
    2. I served it with a side of cherry tomatoes that was a great paring of sweet with the lemon.

Hawaii Meyer Lemons

Hawaii Meyer Lemons

Filed Under: Entreés, Miscellaneous Tagged With: basmati rice, Chicken, chicken kale lemon sausage, gluten free, hawaii, kale, meyer lemons, rice chicken sausage kale asparagus meyer lemons meal, Sausage, whole foods

Macadamia Nut Crusted Chicken

July 21, 2018 by Jo Barnett

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.

Filed Under: Entreés, Miscellaneous, One Pan Meals Tagged With: Chicken, chicken thigh, chicken with macadamia nut coating, dijon mustard, gluten free, macadamia nut, macadamia nut chicken, paprika, recipe, sea salt

Spicy Honey Chicken

June 22, 2018 by Jo Barnett

Looking for a new chicken recipe…well here is a delicious one and really easy to make.

Spicy Honey Chicken

Ingredients:

  • 1/2 cup honey
  • 1 inch fresh ginger – grated
  • 2 teaspoon Sriracha sauce (or more if you like really spicy)
  • 1/4 cup olive oil
  • 1 teaspoon chipotle powder
  • 1 whole garlic clove
  • 1 tablespoon lemon juice
  • Chicken of your choice (I used thighs as that is my favorite)
  • salt and pepper
  1. Mix ingredients 1 thru 7 together, salt and pepper your chicken, add all to zip lock bag to marinate for 20 minutes to 2 hours.
  2. Preheat oven to 400 degrees.
  3. Place chicken on roasting pan and bake for 30 minutes.

Filed Under: Entreés, Miscellaneous, One Pan Meals, Sauces and Dressings Tagged With: asian, Chicken, Chinese, chipotle, gluten free, heat, honey, spicy, spicy honey chicken, Sriracha, Sweet and Spicy

Chicken Red Lentil Curry

December 14, 2017 by Jo Barnett

Hope you enjoy this Chicken Red Lentil Curry that has cauliflower and potatoes. I got raves when I served it.

Chicken Red Lentil Curry

Ingredients:

to roast: Preheat oven to 350 **

  • 6 to 8 chicken thighs
  • 1 whole cauliflower – cut into bite size pieces
  • 1 bag teeny tiny potatoes
  • salt
  • pepper
  • tumeric
  • garlic powder
  • olive oil
  1. Salt, pepper and garlic powder both sides of the chicken thighs. Bake for 35 minutes on a baking sheet
  2. On a second baking sheet, place the cauliflower and potatoes, salt, pepper, turmeric, and coat with olive oil. Bake for 25 minutes.

additional ingredients to make the curry:

  • 1 medium yellow onion – finely diced
  • 2 leeks – slices, washed and drained
  • 5 garlic cloves – finely chopped
  • 1 – 2″ piece of ginger – whole
  • 1 – 1lb bag red lentils
  • 3 teaspoon curry powder
  • 2 bay leaves
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 2 quarts vegetable broth (low sodium)
  • 1-6 oz bag baby spinach
  • olive oil
  • salt and pepper
  1. In a large dutch oven heat 3 to 4 tablespoons of olive oil, add the onion and leeks with salt and pepper and saute for 7 to 10 minutes. Add the garlic and saute for another minute or two.
  2. Add the ginger, lentils, curry powder, bay leaves, paprika, cayenne and 1 quart of vegetable broth and simmer for 20 to 25 minutes. Add the roasted chicken and vegetables, bag of spinach and 2nd quart of vegetable broth and simmer for an additional 20 to 25 minutes.
  3. Remove the bay leaves and ginger piece and you are ready to serve.
  4. ** I roast the chicken, cauliflower and potatoes to add extra flavor to the curry.

Filed Under: Entreés, Miscellaneous, Soups & Stews Tagged With: Chicken, chicken red lentil curry, curry, curry with roasted chicken and veggies, garlic powder, gluten free, lentils, potatoes, recipe, roast, tumeric

White Chicken Chili

December 1, 2017 by Jo Barnett

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.

Filed Under: Miscellaneous, One Pan Meals, Soups & Stews, Uncategorized Tagged With: Chicken, chicken breast, chicken thigh, chili, garlic, gluten free, onion, recipe, white chicken chili, white kideny beans

  • 1
  • 2
  • 3
  • 4
  • Next Page »

Let’s Connect

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

A Little About Me

I am a home cook that has a passion to create tasty, enjoyable, healthy gluten and sugar free food. I enjoy good and tasty food and do not think that dietary restrictions should mean that you can’t eat the foods you like.

My recipes have astonished people that baked goods can be so moist and flavorful without any bad...

Read More…

Don’t Miss out

Would you like a friendly reminder when I publish a new recipe or other tasty bite-sized blog posts?

Looking For Something?

My Favorite Ingredients

avocado bacon basil Black beans Brown Rice butter carrots cauliflower cheese Chicken chili chocolate chips cookies dijon mustard eggs garlic gluten free heirloom tomatoes kale lemon olive oil one pan meal onion Pamela's gluten free flour pamela's products parmesan pasta peas pepper potatoes recipe salad salad dressing Salmon salt seafood soup spicy spinach sugar free thyme tomato vegetarian Xyla Xylitol

Copyright© 2023 Jo Barnett · All Rights Reserved Worldwide · Powered by Slingblade Interactive