Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Stuffed & Smothered Pork Chops

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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.

Cranberry Apple Cornish Game Hens

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This can be Thanksgiving made easy. Not expecting a big crowd, don’t want to sweat cooking a huge bird, well this can be the answer to have an elegant Thanksgiving dinner without all the fuss and mess. This recipe is not only for Thanksgiving, it is really good for a throw back to an elegant meal at home.

Cranberry Apple Cornish Game Hens

Marinade Ingredients

  • 1 12oz bag fresh cranberries
  • 1 medium honeycrisp apple (or really any sweet apple) – chopped in small pieces
  • 4 inches fresh ginger grated
  • 2 cups water
  • 1/2 cup XYLA
  • 3 sprigs of fresh thyme
  1. Place all the ingredients into a pot on the stove top, bring to a boil, reduce to med/high and cook as you hear the cranberries popping, this takes about 10 to 15 minutes.
  2. After the marinade has cooled, set aside 1 cup to use as gravy for the hens. Place the remaining marinade in a large Ziploc bag with the hens and let sit on the counter at room temperature for 1 hours.

Cornish Game Hens:

please note that the hens come frozen so you need to plan a day ahead to defrost them in the refrigerator.

  • 2 Cornish Game hens – defrosted
  • fresh thyme
  • fresh oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon paprika
  • chives for garnish – chopped

Instructions

  1. Preheat oven to 350 degrees
  2. Remove the hens from the marinade, place in a roasting dish, add the fresh thyme and oregano to the inside of the birds, sprinkle the top of the birds with the salt, pepper, garlic and paprika. Bake in oven for about 85 to 90 minutes. Remove from oven and let rest for 7 to 10 minutes. I topped the dish with chopped fresh chives.
  3. Remove the herbs from the inside to the birds. I served this over Shitake Mushroom RisottoShitake Mushroom Risotto. You can serve the hens whole or cut them in half.

Ginger Miso Chicken with Sugar Snap Peas and Bok Choy

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This is a easy and very flavorful dish.

Ginger Miso Chicken with Sugar Snap Peas and Bok Choy

Marinade Ingredients

  • 2 cups hot water
  • 1/2 cup miso paste
  • 4 inches fresh ginger grated
  • 1/4 cup Tamari
  • 4 cloves of garlic – grated
  • zest of 1 lemon
  • juice of 1/2 lemon
  1. Let all the ingredients steep together for at least a 1/2 hour to cool to room temperature.

Chicken and Vegetable Ingredients

  • 6 chicken thighs (or you can use breast meat if you prefer) – cut into small strips
  • 1 bag of sugar snap peas
  • 3 bok choy
  • 10 scallions – green and whites finely chopped
  • salt and pepper
  • 2 tablespoons olive oil

Instructions

  1. Salt and pepper the chicken pieces, place into a Ziploc bag with 1/2 of the cooled marinade. (Set the remaining marinade aside to cook with later) Let sit at room temperature for about 1/2 hour.
  2. Cut the sugar snap peas in 1/2 and cut the bok choy into ribbon slices.
  3. Serve over Flavorful Brown Rice

To Cook

  1. Heat the olive oil in a large skillet or wok. Add the chicken to the pan in batches to brown – that takes about 2 to 3 minutes each side. Do this in batches so the chicken does not steam. (Note: discard the marinade that the chicken has been sitting in!). Add the cooked chicken back in the pan and continue to cook for about 5 to 7 minutes.
  2. Add the snap peas to the skillet and cook with the chicken on med/high for 3 to 5 minutes. Add the bok choy and remaining marinade and cook on high for 5 to 7 minutes.
  3. Serve over Flavorful Brown Rice

Steak Broccoli Snow Peas Stir Fry

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Easy one pan stir fry meal that can be done in 15 minutes.

Steak Broccoli Snow Peas Stir Fry

Ingredients

  • 1 lb skirt steak (or really any steak you prefer) – cut into 1/2 strips
  • 3 large radishes
  • 1 9oz bag snow peas – cleaned and cut into 1/2 pieces
  • 1 8oz baby broccoli (or use can use regular if you prefer) cut into 1/2 inch pieces
  • 6 scallions – white and green cut finely
  • 1 cup defrosted edamame
  • salt and pepper
  • 2 tablespoons olive oil

for the sauce:

  • 1/2 cup tamari
  • 3 garlic cloves finely chopped
  • 3 tablespoons mirin
  • 1 teaspoon red chili pepper flakes
  • 6 drops fish sauce

Instructions

  1. Combine all the ingredients for the sauce in a bowl and set aside so the flavors can have time to marry.
  2. In a large skillet or wok heat the olive oil. Salt and pepper the steak pieces and cook in the heated oil so that the steak is browned on all sides – this should take about 3 to 5 minutes. Add the radishes, broccoli and scallions to the pan and cook on medium high for 3 minutes. Add snow peas to the pan can continue to cook for another 2 minutes. Add the edamame and sauce to the pan and cook all together for 5 minutes.
  3. Serve over Flavorful Brown Rice

Roasted Brussels Sprouts

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I know Brussels Sprouts are usually not a favorite vegetable but let me tell you that if you roast them you and the family will love them.

Roasted Brussels Sprouts

Ingredients

  • Brussels sprouts – cut in half
  • olive oil
  • salt and pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine all the ingredients on a baking sheet and roast in the oven for approximate 30 minutes…..and then you are ready to serve.