Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Lemon White Wine Chicken Casserole

by

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

Chipotle Lime Chicken

by

Everyone is always looking for another way to cook chicken, so here is another tasty version.

Chipotle Lime Chicken

Ingredients

  • 2 quarter pieces chicken (Of course you can use any pieces of chicken you prefer)
  • 2 limes: zest and juice
  • 2 chipotle chilies – chopped
  • 3 garlic cloves – grated
  • salt and pepper – to taste

Takes

Instructions

  1. Combine the lime juice and zest, chopped chipotle chilies, grated garlic with the salt and pepper in a Ziploc bag and add the chicken quarters. Marinate for 15 to 30 minutes on the counter at room temperature.
  2. Preheat oven to 350 degrees.
  3. Heat up a cast iron skillet and cook with the skin side down for 7 to 10 minutes on high heat. Flip and cook for 3 to 5 minutes. Place skillet in the preheated oven and cook for 25 to 30 minutes.
  4. Let chicken rest for 5 minutes and then enjoy. This chicken is also good at room temperature.
  5. This is the chicken with the Versatile Yummy Potatoes…

Chicken Wings

by

Well it’s playoff time and almost Super Bowl, so party snacking will commence. I like to have the snacks as much as the next person but try to do it in a healthier way. So these are baked chicken wings…and are so easy to make.

Chicken Wings

Ingredients

  • 6 chicken wings
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon granulated garlic
  • 3 tablespoons olive oil
  • 1/2 teaspoon red chili pepper
  • 1/2 teaspoon ground chili chipotle

Takes

Instructions

  1. Preheat oven to 400 degrees
  2. Place cooling rack on a baking sheet and coat with nonstick spray.
  3. Combine all the ingredients in a Ziploc bag and massage well to combine. Place the seasoned wings on the rack and bake for 45 minutes.
  4. Wings come out nice and crunchy.
  5. Note: if you want super spicy wings just increase the amount of chili pepper and/or serve with your favorite wing sauce. You can also coat the wings while baking with your wing sauce.
  6. and if you are making more than the 6 wings that I did increase the other ingredients accordingly.

Chicken with Asparagus & Mushrooms in Mustard Sauce

by

A very easy chicken dinner that is ready in under 20 minutes that looks like you slaved away in the kitchen.

Chicken with Asparagus & Mushrooms in Mustard Sauce

Ingredients

  • 1 lb chicken thighs – cut into bite size pieces **
  • 1 lb fresh asparagus – cut into 1 inch pieces
  • 1 – 10 oz bag sliced crimini mushrooms
  • 1/4 teaspoon granulated garlic
  • 3 to 4 tablespoons olive oil
  • 4 to 5 tablespoons Dijon Mustard

Takes

Cooking Instructions

  1. Heat olive oil in large frying pan
  2. Season chicken with granulated garlic, salt and pepper
  3. Add seasoned chicken to hot oil and sauté for 7 to 10 minutes on high to brown and cook thru
  4. Remove chicken from pan and add mushrooms to the hot oil and cook for 2 minutes
  5. Add asparagus to the cooking mushrooms, salt and pepper to taste and cook for additional 2 minutes
  6. Return chicken to the pan with the vegetables, lower the heat to medium, add the Dijon Mustard and simmer to 3 to 4 minutes.
  7. This dish is terrific served over gluten free pasta (any size you prefer)
  8. **If you want to rather use white meat chicken that is fine too.

Chicken Tortilla Stewoup

by

I am starting with a soup recipe and the journey will continue from soup to nuts.

This is my interpretation of a fabulous chicken tortilla soup which I am call a “stewoup”  I had while on location in Santa Fe, New Mexico.   I decided to call it a ‘Stewoup” as it is heartier than just a soup while being soupier than a stew.

I hope you enjoy this version.

Chicken Tortilla Stewoup

Ingredients

  • Olive oil – 2 to 3 tablespoons for sautéing
  • 1 large sweet onion – diced
  • 1 head of roasted garlic – smashed
  • 1 orange pepper – diced
  • 1 yellow pepper – diced
  • Salt and pepper
  • 1 qt veggie broth
  • 2 chipotle peppers
  • ½ teaspoon cumin
  • 4 chicken quarters (thighs and legs)
  • 2 cups crushed up tortilla chips
  • 3 oz (1/2 bag) baby spinach
  • 5 oz (1/2 bag) Italian Kale
  • Lime – zested and juiced
  • 1 qt veggie broth
  • For garnish: additional tortilla chips and lime (quartered) and chopped cilantro

Instructions

  1. Heat olive oil in cast iron soup pot, add diced onions and sauté, salt while cooking.
  2. Add peppers to pan and continue to cook for about 5 to 7 minutes.
  3. Add chicken to veggies, skin side down and continue to sauté for another 7 to 10 minutes.
  4. Deglaze pan with ½ cup of the veggie broth.
  5. Add ½ of the chopped cilantro, cumin, rest of the broth, and crushed corn chips.
  6. Reduce heat, cover and simmer for about 1 hrs.
  7. After the soup is cooked, remove chicken and pull apart – return chicken pieces to pot (i.e. throw away the bones).
  8. Add the remaining ½ chopped cilantro, spinach, kale, lime zest and juice and stir until spinach and kale are wilted.

You are ready to serve! Garnish as you like…