Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Pork Chops and Gravy

by

It is easy to make and can be done in one pan, what’s not to like?

Pork Chops and Gravy

Ingredients:

  • 2 1″ thick bone in pork chops
  • smoked garlic sea salt (or Kosher salt with granulated garlic) and pepper
  • 1 tablespoon olive oil
  • 1 large shallot – finely chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole grain Dijon mustard
  • 1/4 cup white wine
  1. Preheat oven to 350 degrees.
  2. heat oil in cast iron skillet.
  3. salt and pepper both sides of the pork chops, place chops in hot pan and sear on each side (remember brown means flavor) for a few minutes. Move pan to heated preheated oven and cook for 15 to 20 minutes.
  4. While pork chops are resting on a platter, combine the remaining ingredients and make the sauce in the cast iron skillet & cook for 10 minutes.
  5. I served mine with blanched asparagus with a little lemon juice.

Horseradish Crusted Roast Beef

by

Tasty Tri tip roasted with a horseradish crust with fingerling potatoes and carrots.

Horseradish Crusted Roast Beef

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 1/2 teaspoon Gold’s Horseradish
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1/4 teaspoon granulated garlic
  • additional salt and pepper for the roast
  1. Combine the horseradish, salt, pepper & granulated garlic together in a small bowl.
  2. Place the tri tip in a roasting pan, salt and pepper and top with the horseradish mix. Let sit on the counter for at least 1/2 to get to be room temperature.
  3. Preheat oven to 350. Bake for 45 to 60 minutes for medium rare. Let sit and rest when roast is removed from the oven.
  4. I put fingerling potatoes and cut up carrots on the bottom of the roast pan so the entire meal was made in one pot.

Roasted Carrot, Ginger & Sweet Potato Soup

by

It’s cold and rainy so why not make a warming and very healthy soup.

Roasted Carrot, Ginger & Sweet Potato Soup

Ingredients

  • 2 lbs carrots – chopped into 1 inch piece (not peeled)
  • 1 head of garlic
  • 1 1/2 white onions – halved
  • 2 sweet potatoes
  • 3″ fresh ginger, grated
  • 1 teaspoon cumin
  • 1 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 3 to 4 tablespoons olive oil
  • salt and pepper
  • 1 1/2 quart vegetable broth (if you want a thinner soup you can add additional broth
  1. Preheat oven to 400 degrees.
  2. On a baking sheet put the chopped carrots, onions, sprinkle with 2 to 3 tablespoons of olive oil, salt and pepper; and the sweet potatoes that have been slit with a knife. Cut the top off the head of garlic, place on piece of aluminum foil with 1 tablespoon olive oil, salt and pepper – wrap up bulb and place on baking sheet. Bake at 400 for 45 minutes. Remove the carrots, onions and garlic and continue to cook the sweet potatoes for another 15 minutes.
  3. While the sweet potatoes continue cooking put the roasted carrots, onions and garlic into a blender with 1/2 quart of vegetable broth to puree. Add the puree to a dutch oven, smash the cooked sweet potatoes and add to pot along with the remaining quart of vegetable stock, grated ginger, basil, & paprika. Stir well to combine and simmer for about 15 to 20 minutes. Taste and add salt and pepper to taste.

Stuffed & Smothered Pork Chops

by

Easy, juicy, one pan meal of pork chops

Stuffed & Smothered Pork Chops

Ingredients

  • 2 – 1 1/2 inch thick bone in pork chops
  • 1 large white onion – sliced
  • 2 cloves of garlic – crushed
  • 1/2 large sweet apples (I used a Breaburn) – thinly sliced
  • 1 tablespoon butter
  • 3 to 4 tablespoon olive oil
  • salt and pepper
  1. Preheat oven to 350 degrees.
  2. Heat a cast iron skillet on the stove top, add 2 tablespoons of the olive oil and the butter to melt. Add the sliced apples and cook for 3 to 5 minutes. Remove from skillet.
  3. Add the remaining tablespoons of olive oil to heat up and add the sliced onions to the pan. Cook the onions on medium high for about 5 minutes, add the garlic and continue to cook for another 5 minutes.
  4. While the onions are cooking salt and pepper both sides of the pork chops and slice a pocket in the middle. Add the cooked apples slices into the pocket. Add the chops to the pan with cooking onions and saute for 5 minutes on each side to brown the chops.
  5. Place the skillet with the stuffed chops and onions into the oven and bake for 25 minutes. Let rest for 5 minutes and enjoy the juicy chops.

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