Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Roasted Potato Salad with Herb Dressing

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If Dad is BBQ’ing for Father’s Day, how about making this very tasty potato salad. It’s light and healthy sans mayo so it can sit out at any meal without worry of the salad getting too hot.

Roasted Potato Salad with Herb Dressing

Ingredients (Roasted Potatoes):

  • 2 bags of small fingerling potatoes
  • 2 to 3 tablespoons olive oil
  • salt and pepper to taste
  1. Preheat oven to 400 degrees.
  2. Mix the ingredients on a baking sheet and bake at 400 degrees for 30 minutes.

Ingredients (Dressing):

  • 1 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 1/4 to 1/2 cup fresh tarragon
  • 1/4 to 1/2 cup fresh thyme
  • 1/4 fresh dill
  • 3 garlic cloves
  • zest and juice of 1 lemon
  • zest and juice of 1 lime
  • 2 tablespoons capers with juice
  • 2 tablespoon Coarse Dijon Mustard
  • Salt and pepper to taste
  • Olive Oil – enough to make the mixture a dressing
  • Chives – chopped on top for garnish
  1. Add all the ingredients into the food processor and stream in the olive oil to mix and get the dressing consistency.
  2. ***Note: you can use any fresh herbs that you like or have an abundance of.
  3. While potatoes are still hot combine the dressing with them and you have an easy potato salad. If you don’t end up using all the dressing it can be stored in the freezer for a later use (it would also be good on fish)

Chipotle Lime Chicken

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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 Tortilla Stewoup

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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…