Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Skillet Eggs

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So while the rest you are enjoying BBQ ribs, hamburgers, hot dogs, etc…I will be feasting on my skillet eggs. Boy do I wish I could be joining you all with the BBQ but the ongoing dental work requires me to eat very soft food so at least it should be good and tasteful.

Skillet Eggs

Ingredients

  • 10 egg
  • 1 bunch of swiss chard- chopped finely
  • 1/2 large onion – diced
  • 1 leek – diced
  • 1 to 2 tablespoons of roasted poblano pepper
  • 2 teaspoons fresh basil
  • 4 slices of cooked bacon – diced
  • 2 teaspoons water
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • salt & pepper
  • 2 to 3 tablespoons olive oil

Takes

Instructions

  1. Preheat oven to 375 degrees
  2. Heat olive oil in 12″ cast iron (or any oven ready) skillet. When oil is sizzling hot saute the onion and leek, add salt and pepper and cook for about 5 minutes.
  3. Add the swiss chard to pan and wilt down. While wilting add the poblano pepper, fresh basil, bacon and of course some more salt and pepper.
  4. Whisk the eggs in a separate bowl and add the water and a bit more salt and pepper. Add the whisked eggs & cheese to the veggies in the skillet, and stir to combine all the ingredients. Let mixture cook on medium on the stove top for 5 to 7 minutes then place the pan in the oven to continue cooking for 25 to 30 minutes.
  5. Let cool on wire rack for about 5 minutes to set and enjoy.

Summer roasted vegetable soup with red lentils

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I have recently had dental surgery and chewing is not really an option, but I was craving vegetables and came up with this roasted vegetable soup.  It is chocked full of veggies and is so very flavorful. This soup would also be a great addition to a grilled cheese sandwich, omelet or quiche and a great way to use up extra summer veggies.

Summer Roasted Vegetable Soup with Red Lentils

Lentils

  • 2 1/2 cups vegetable broth
  • 1 cup red lentils
  • salt and pepper to taste

Instructions

  1. In a dutch oven cook the red lentils per package instructions. When lentils are done just leave them in the dutch oven awaiting the roasted veggies.

Roasted Vegetables

  • 3 to 4 large red peppers *
  • 2 heads of garlic – tops cut off, placed in foil drizzled with olive oil, salt and pepper, closed foil package
  • 3 huge or 6 large heirloom tomatoes – cut into chunky pieces
  • 3 to 4 medium zucchini – cut into chunky pieces
  • 2 large red onions – cut into chunky pieces
  • 1/4 cup olive oil + extras for the garlic
  • salt and pepper

Instructions

  1. Place all the cut veggies on a baking sheet, drizzle the olive oil and sprinkle with salt & pepper. Place veggies and garlic package in the heated oven and roast for 45 minutes.
  2. Place roasted veggies on cooling rack for about 10 to 15 minutes so that you can handle them. Smush** the roasted garlic cloves from the the head & puree with the veggies in a food processor and add to the cooked lentils in the dutch oven.

Soup

  • 1 quart vegetable broth (low sodium)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 bay leaf
  1. Combine the soup ingredients to the dutch oven, simmer on low for 20 to 30 minutes. Remove bay leaf and serve.
  2. *Stove top pepper roasting: char the peppers on the open gas flame, put in a ziplock bag to steam. When roasted veggies are done, remove from bag, take paper towel and wipe off the char and remove the inside seeds. If you don’t want to do that or have only an electric stove you can roast them with the rest of the vegetables.
  3. **SMUSH is a technical term meaning to squeeze the whole garlic head to release the roasted garlic cloves

Chicken with Asparagus & Mushrooms in Mustard Sauce

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A very easy chicken dinner that is ready in under 20 minutes that looks like you slaved away in the kitchen.

Chicken with Asparagus & Mushrooms in Mustard Sauce

Ingredients

  • 1 lb chicken thighs – cut into bite size pieces **
  • 1 lb fresh asparagus – cut into 1 inch pieces
  • 1 – 10 oz bag sliced crimini mushrooms
  • 1/4 teaspoon granulated garlic
  • 3 to 4 tablespoons olive oil
  • 4 to 5 tablespoons Dijon Mustard

Takes

Cooking Instructions

  1. Heat olive oil in large frying pan
  2. Season chicken with granulated garlic, salt and pepper
  3. Add seasoned chicken to hot oil and sauté for 7 to 10 minutes on high to brown and cook thru
  4. Remove chicken from pan and add mushrooms to the hot oil and cook for 2 minutes
  5. Add asparagus to the cooking mushrooms, salt and pepper to taste and cook for additional 2 minutes
  6. Return chicken to the pan with the vegetables, lower the heat to medium, add the Dijon Mustard and simmer to 3 to 4 minutes.
  7. This dish is terrific served over gluten free pasta (any size you prefer)
  8. **If you want to rather use white meat chicken that is fine too.

Salmon Spinach Tacos

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Salmon Spinach Tacos are a quick and easy recipe that can be ready in under 20 minutes and is sure to wow your friends and family as it has mine….

Salmon Spinach Tacos

Ingredients

  • 2 medium size salmon fillets
  • 1/2 10oz bag of baby spinach
  • 2 cloves of black garlic (or if you can’t find black garlic which is a milder garlic you can use roasted garlic) **
  • corn tortillas (this recipe will make approx. 8 tacos)
  • 2 to 3 tablespoons olive oil
  • salt and pepper to taste
  • Whole Grain Dijon Mustard

Takes

Instructions

  1. Cut salmon into bit size pieces and season with salt & pepper
  2. Heat olive oil in large frying pan, add garlic and heat for 1 minute. Add spinach and cook until wilted. Remove spinach from pan and set in strainer to release any excess liquid.
  3. Add salmon to the heated pan and sauté until done. This only takes a few minutes.
  4. I heat the corn tortillas over the gas burner. You can do this while the salmon is cooking and but them in a clean kitchen towel to keep warm.