Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Lamb Chops marinated in Rosemary and Garlic

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Easy one pan lamb chops.

Lamb Chops marinated in Rosemary and Garlic

Ingredients

  • 2 – Lamb Shoulder Blade Chops

for the marinade:

  • 4 – 5 sprigs of rosemary- removed from stems & chopped
  • 3 garlic cloves – chopped
  • 1/2 teaspoon whole black peppercorns
  • 1/2 teaspoon kosher salt
  • 3 tablespoons olive oil

Instructions

  1. Combine the rosemary, garlic, salt and peppers corns in a mortar & pestle and crush together for a few minutes. Add the mashed ingredients to a zip lock bag, add the olive oil, combine and then add the chops. Work the marinade into the chops and let sit on the counter for about an hour.
  2. Preheat oven to 350 degrees.
  3. Preheat a cast iron skillet on the stove top. Place the marinated chops into the heated skillet and brown on each side – about 4 to 5 minutes per side.
  4. Place skillet in oven to finish cooking – about 15 to 20 minutes.
  5. Remove from oven and let chops rest 5 minutes before serving.

Stuffed Peppers

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Saw these beautiful red / yellow swirled peppers at the store and just had to find a way to use them so I thought I would stuff them. You can also just use red or orange or yellow peppers to make the recipe.

Stuffed Peppers

Ingredients

  • 1/2 cup brown rice
  • 2 cups vegetable broth
  • 1 really huge tomato or 2 to 3 medium ones – quartered
  • 4 large peppers – tops and seeds removed
  • 2 to 3 tablespoons garlic thyme olive oil
  • 1 lb ground turkey
  • 1/2 half large white onion – grated
  • 4 shishito peppers + 4 shito peppers
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried basil
  • salt and pepper

Instructions

  1. In a large skillet heat the brown rice and vegetable broth with 1/4 teaspoon salt…bring to a boil, then lower heat to medium and cook until the vegetable broth is absorbed by the rice – this takes about 25 minutes.
  2. Preheat oven to 400 degrees:
  3. On baking sheet place cut tomatoes and 4 shilot peppers, salt and pepper & coat with the olive oil. Bake for 25 to 30 minutes. Remove from oven to cool.
  4. While the rice is cooking in a large bowl combine the ground turkey, grated onion, 4 shito peppers finely chopped, granulated garlic, dried basil and s&p.
  5. When the rice has absorbed all the broth add the ground turkey mixture and cook for 25 to 30 minutes.
  6. Fill the peppers with the turkey mixture. In a blender combine the roasted tomatoes and peppers (include the olive oil for the baking sheet and combine. Add a cup of the turkey mixture and combine – this will give you a nice thick sauce. Pour the sauce over and around the filled peppers in a roasting dish that allows them to stand up. Bake at 350 for 30 to 40 minutes.

Pesto

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While your garden is abundant with basil it’s a great time to make pesto and it is really easy to do and it stores wonderfully in the freezer. Since I don’t know how much basil you have I can’t tell you how much oil you will need…just add the oil until the mixer is the consistency you like…I tend to make it on the thick side as you can always add more oil or pasta water when you use it.

Pesto

Ingredients

  • fresh basil
  • 3 to 4 cloves of garlic
  • parmesan cheese
  • olive oil
  • lemon juice
  • salt and pepper

Instructions

  1. Combine all the ingredients in a food processor.
  2. Portion into serving sizes in Ziploc bags and freeze.

1001 Island Dressing

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Everyone has a recipe for 1000 Island Dressing but I have amped up the flavor to make it 1001 Island Dressing…use it to dress your burgers or your salads

Ingredients:

  • 1/2 cup mayo
  • 1/2 cup XYLA Ketchup
  • 1 tablespoon capers – drained and chopped
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon pepper
  • 4 to 5 drops Sriracha

Whisk all the ingredients together in a bowl and you have a tasty dressing.