Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Lemon White Wine Chicken Casserole

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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

Taco Casserole

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It’s a taco, casserole style…easy to eat and even easier to re-heat.

Taco Casserole

Ingredients

  • 2 jalapeno peppers – charred, skinned, deseeded & finely chopped
  • 1 large tomato – charred, skinned and cut in small pieces
  • 3 dried chile ancho – finely chopped
  • 1/2 large onion – finely chopped
  • 1 – 12oz package corn tortillas
  • 1 lb ground turkey meat
  • 1 15.5oz can black beans – drained and rinsed
  • 1/2 teaspoon chili chipotle
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 3 tablespoons tomato paste
  • 12 oz shredded sharp cheddar
  • 1 lime: zest and juice
  • 1 cup chopped fresh cilantro plus more for garnish
  • salt and pepper
  • 2 tablespoon olive oil

Instructions

  1. On the stove top roast the jalapeno peppers to char, place in bowl with plastic wrap until cool, remove skin, dreseed and finely chop.
  2. On the stove top roast the tomato to char, place in bowl with plastic wrap until cool, remove skin and finely chop.
  3. Heat the tortillas on the stove top, place in kitchen towel to keep warm until need for assembly.
  4. Preheat oven to 350 degrees.
  5. Heat olive oil in large skillet, add chopped onion, jalapenos, chile ancho, lightly salt and saute for 3 minutes (stove on high).
  6. Salt and pepper the turkey meat and add to the skillet, cook for 3 to 5 minutes, breaking into small chunks. Add the chili chipotle and paprika and continue to cook for another 2 minutes. Add tomato paste to the pan and continue to cook for 3 minutes, then add the chopped tomato.
  7. Add the cumin and coriander to the black beans, and mash a bit with a potato masher and add to pan with peppers and turkey and cook for 2 minutes.
  8. Add the lime zest and juice.

Assembly

  1. Spray with non stick spray a 9×12 baking dish.
  2. cut the warm tortillas in 1/2 and place a layer on the bottom of the baking dish
  3. layer of the shredded cheese – 1/2
  4. layer of the turkey mixture and 1/2 cup of the fresh cilantro
  5. another layer of tortillas
  6. layer of turkey mixture and 1/2 cup of the fresh cilantro
  7. layer of the remaining cheese.

    8. Additional garnishes

    • pico del gallo salsa
    • fresh chopped cilantro
    • sour cream
    • avocado

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.

Anise Cookies

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These are light and tasty cookies.

Anise Cookies

Ingredients

  • 1 stick unsalted butter – room temperature
  • 1 cup XYLA
  • 2 tablespoon light cream cheese
  • 3 tablespoons vanilla extract
  • 1 egg – room temperature
  • 1 3/4 cups Pamela’s Gluten Free Flour
  • 2 teaspoon Anise seed
  • 1/2 teaspoon salt
  • 1 teaspoon Xanthan gum
  • 1 teaspoon baking powder
  • 1/4 teaspoon pepper

Instructions

  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. In a standing mixer cream the butter and XYLA together, add the cream cheese, vanilla extract and egg and combine will.
  3. In a separate bowl whisk all the dry ingredients together and slowly add to the mixer.
  4. Using a scoop place the cookies on the lined baking sheets and bake for 9 to 10 minutes. Let cool on the baking sheets for at least 10 minutes than move to cooling rack.

Shrimp Pesto Pasta

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This is a very tasty use of the pesto sauce. This dish will be ready in under 15 minutes.

Shrimp Pesto Pasta

Ingredients

  • Pesto Sauce
  • gluten free pasta – of your choice cooked per package instructions
  • shrimp – cleaned and deveined
  • 1 to 2 tablespoons unsalted butter or olive oil
  • 2 tablespoons fresh thyme (optional)
  • salt and pepper

Instructions

  1. In a skillet heat the butter and add the fresh thyme, salt & pepper the shrimp and cook until pink; add the pesto sauce to the pan to heat thru and then toss in your pasta.