Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Salt & Pepper Chip Crusted Chicken

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My latest obsession is salt and pepper potato chips, I know it’s not the healthiest of snacks but sometime you just have to be bad. So I decided to turn my bad into a not so bad but very yummy crispy chicken that is baked, see, so sent back to a bit healthy. This chicken is great for a picnic, easy dinner or just a snack.

Salt & Pepper Chip Crusted Chicken

Ingredients:

  • 2 cups Salt and Pepper potato chips – crushed
  • 2 eggs with a little water whisk together
  • 1/2 cup Pamela’s Gluten free flour
  • and of course chicken – I used 6 boneless/skinless chicken thighs, but you could use your favorite cut of chicken or even chicken tenders (just remember to adjust the cooking time for the thickness of the chicken you are using.
  1. Preheat oven to 400 – place baking sheet in oven to heat up while oven is getting warm and you are dredging the chicken.
  2. Place each dry ingredient in a separate dredge bowl, dip chicken into the flour, then egg, then crushed chips. Place the crusted chicken on a cooling rack while completing the dredging.
  3. Using a pot holder remove heated baking sheet from oven, place chicken on it and bake at 400 for 25 to 30 minutes.

Roasted Chicken & Vegetables Biscuit Topped Pot Pie

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Nothing better than a good old fashion Chicken Pot Pie, well this is an elevated flavorful gluten free version that you will just love.

Lemon-Thyme Chicken with Carrots and Potatoes

Ingredients for roasting:

  • 6 chicken thighs
  • 1 lb carrots
  • 1 head of cauliflower
  • 6 springs of rosemary
  • 6 springs of thyme
  • salt and pepper
  • paprika
  • olive oil
  1. Preheat oven to 400. On a rimmed baking sheet place the chicken, carrots, and quartered cauliflower. Season all with salt, pepper and paprika and toss with olive oil. Place the rosemary and thyme springs under the chicken thighs. Bake in oven for 35 to 40 minutes.
  2. While the roasting is happening you get to make the rest of the pie:

for the pot pie gravy:

  • 1 large yellow onion – finely diced
  • 4 large cloves of garlic – finely minced
  • 10 oz sliced crimini mushrooms
  • 3 to 4 tablespoons olive oil
  • 1/2 cup Pamela’s Gluten Free Flour
  • 1/3 cup unsalted butter
  • 3 cups of vegetable broth – divided
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 cup frozen peas
  • 1 cup frozen roasted corn
  1. In an over proof frying pan heat the olive oil, add the onion, salt and saute for 5 to 7 minutes. Add the mushrooms to the onions and continue to cook for 5 to 6 minutes, add the chopped garlic and continue to saute for 3 more minutes.
  2. Add the butter and flour to the pan and cook for 3 to 5 minutes, add the thyme and rosemary, 2 of the cups of the vegetable broth and cook for about 10 minutes and you should have a nice thick gravy. Taste to see if you need to add any additional salt and pepper. Add the frozen vegetable to the pot.
  3. When the chicken and vegetables are done roasting cut into bit size pieces and add to gravy. Stir to combine all the ingredients. Top with biscuit dough (see below) and bake at 450 for about 20 minutes.

for the biscuits:

  1. Mix the dry ingredients together, add the butter and combine with you hands or pastry blender until the mixture looks like coarse crumbles. Add the milk, stir and combine to form the batter.

for the biscuits:

  • 2 cups Pamela’s gluten free flour http://www.pamelasproducts.com/
  • 1 tablespoon baking powder
  • 2 teaspoon Xyla http://www.xylitolusa.com/
  • 1/2 teaspoon unsalted butter
  • 1 cup of unsweetened vanilla almond milk

Lemon-Thyme Chicken with Carrots and Potatoes

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A friend of mine gave me some lemon-thyme from his garden and it is now a new favorite herb of mine.

Lemon-Thyme Chicken with Carrots and Potatoes

Ingredients:

  • 1 sweet onion diced
  • 4 to 5 tablespoons olive oil
  • 3 whole garlic cloves
  • chicken – I used the 2 breast 4 leg package of cut up chicken, but you can use whatever pieces of the chicken you prefer
  • 10 oz cremimi mushrooms sliced
  • 2 medium lemons quartered
  • 20 sprigs fresh lemon-thyme
  • 1 cup Pinot Grigio wine
  • 3 cups Vegetable broth
  • 6 carrots – chopped into 1/2 inch pieces
  • 1 lb 8 oz Dutch baby potatoes – halved
  • salt and pepper
  • 3 to 5 tablespoons drained capers (optional)
  1. Preheat oven to 400 degrees.
  2. Heat olive oil with the whole garlic cloves in a dutch oven. When the garlic starts to turn brown remove from pan. Salt and pepper the chicken pieces. Add to heated oil and brown on all side. Remove browned chicken and set aside.
  3. Add the onions to the pot, lightly salt and saute for 3 to 5 minutes. Add the slice mushrooms and continue to saute with the onions for 2 to 3 minutes. Add the carrots and potatoes and saute for another 2 to 3 minutes.
  4. Add the wine to the pot to deglaze.
  5. Add the lemon-thyme, chicken quartered lemons and vegetable broth to the pot. Cover and bake in a 400 oven for 1 hour.
  6. Remove chicken, carrots and potatoes from dutch oven to a platter. Turn heat to high and reduce liquid to 1/2. Using cornstarch make a small slurry in a separate bowl, add to the reduced broth and cook for about 7 to 10 minutes. Strain the gravy.
  7. Put the drained caper into the pot and cook for a couple of minutes. Add as garnish to the chicken platter.

To make the sandwich

  1. Slice the focaccia in half, your choice of a lite white cheese, a lite schmear of horseradish sauce, springs greens or lettuce, tomato slices, sliced horseradish roast beef. And since it your sandwich add what you think will be good on it.

Chicken Chorizo Sausage and Black Bean Chili

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It’s almost time for Super Bowl – the teams are getting ready to score big and you are now planning the Super Bowl Party Menu and you can also score big with this Chicken Chorizo and Black Been Chili as it is a huge winner.

Chicken Chorizo Sausage and Black Bean Chili

Ingredients

  • 1.5 lb (5 sausages) Chicken chorizo sausages (I found that Whole Foods makes chicken chorizo sausages but if you want you could use pork) – meat removed from casings
  • 1 large white onion – diced
  • 1 large shallot – diced
  • 1 red pepper – diced
  • 1 orange pepper – diced
  • 2 jalapenos – seeded and deveined – finely chopped
  • 4 garlic cloves – finely chopped
  • 1 dried chili ancho – stem removed and finely chopped
  • 1/2 teaspoon chipotle pepper
  • 1/2 teaspoon cayenne
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 bay leaf
  • 1 28 oz can fire roasted tomatoes
  • 1 14.5 oz can fire roasted tomatoes
  • 2 – 15 oz cans black beans – rinsed and drained
  • 3 to 4 tablespoons olive oil
  • salt and pepper
  1. Heat olive oil in a cast iron dutch oven, add the chorizo, crumble and cook about 3/4 the way thru. Add the onion, shallot, peppers to pot, lightly salt and pepper, saute for about 5 minutes, then add the garlic, saute for another 3minutes. Add all the remaining ingredients, stir to combine and simmer on low for 1 hour. Taste then salt and pepper to taste, remove bay leave and you are ready to serve.
  2. Don’t forget the garnishes: which could be cheese, avocado, cilantro, jalapenos, sour cream, tortilla chips.

Chicken, Lentil & Greens Soup

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This soup is healthy, nutritious, filling and just so very flavorful.

Chicken, Lentil & Greens Soup

Ingredients

  • 6 boneless, skinless chicken thighs – cut into bite size pieces
  • 1 sweet yellow onion – diced
  • 2 medium shallots – diced
  • 2 garlic cloves – finely minced
  • 2 quarts low sodium vegetable stock
  • 1 1lb bag mixed greens: mustard / turnip / collards / spinach mix
  • 1 9oz bag snow peas – stings removed and cut into 1/2 inch pieces
  • 1/2 cup green lentils
  • 1 15oz can garbanzo beans – drained and rinsed
  • salt and pepper
  • 3 to 4 tablespoons olive oil
  1. In a dutch oven heat the olive oil. Salt and pepper the chicken pieces, add to hot oil, sauté for 10 to 15 minutes (so chicken get color but it is not cooked completely).
  2. Remove chicken from pot, add onions and shallots, salt and pepper and cook for 3 minutes.
  3. Add the minced garlic and cook for 1 additional minute. Add 1/2 cup of the vegetable broth to deglaze the pot.
  4. Add the balance of 1 of the quarts of vegetable broth and sautéed chicken and simmer for 30 minutes.
  5. Add the 2nd quart of vegetable broth, garbanzo beans and greens. Stir the mixture to combine and simmer for about 15 minutes to wilt the greens.
  6. Taste the soup to see if you need to add salt and pepper.