Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Roasted Squashes

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Thanksgiving is over and we have a week until Hanukkah so maybe you want to eat healthier this week. This is a one roasting pan dish that is a good entrée or a side and it is really easy to make.

Roasted Squashes

Ingredients

  • 1 Acorn or Kabocha Squash – cut in half and seeds removed
  • 24 oz chopped Butternut squash or 1 whole one that you seed & cut up
  • 1 large onion sliced
  • 3 – 4 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika

Takes

Instructions

  1. Preheat oven to 400 degrees
  2. On a large roasting pan place your 2 halves the of acorn or kabocha squash, the butternut squash and onion. Sprinkle with the olive oil, salt, pepper, and paprika and bake for 55 to 60 mintues.
  3. When ingredients are cooked, scoop the acorn/kabocha squash from the skin carefully as you are going to use it as the bowl if you want, chopped removed squash and combine with the roasted butternut squash and onions…put back in squash bowls or place in serving dish and enjoy.

De-Constructed Shepherds Pie

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As I am still dealing with dental work and need to eat soft foods I came up with this dish as just a means to get some food to eat and found it to be absolutely fantastic. I have found that mashing roasted potatoes is very tasteful, in fact I like it better than plan mashed and it is a good way to sneak veggies into a dish.

De-Constructed Shepherds Pie

Ingredients

  • 5 medium russet potatoes
  • 1 large or 2 sm/med eggplants
  • Olive oil*
  • applewood smoked salt (optional)*
  • Salt and pepper*
  • 6 slices of applewood bacon – cut into lardons
  • 1 1/2 pound ground turkey meat
  • 1 medium or 1/2 large red onion – finely chopped
  • applewood smoked salt (optional)*
  • 1 – 12oz bag baby spinach
  • 1 – 12oz bag shredded sharp cheddar cheese
  • garlic powder*
  • paprika*

Takes

Instructions

  1. Wash the potatoes and place on parchment lined baking sheet. Make sure to score the potatoes with a sharp knife. Coat the potatoes with olive oil, applewood smoked salt (or just use Kosher salt) and pepper. Place in heated oven for 15 minutes.
  2. While potatoes have started baking prep the eggplant by slicing it in half, coating the flesh side with olive oil, Kosher salt, pepper, about 1/2 teaspoon garlic powder and 1/4 teaspoon of paprika (more or less according to you taste.
  3. After the potatoes have baked for the 15 minutes add the egg plant to the baking sheet and continue to bake for 45 minutes.
  4. While eggplant and potatoes are cooling a bit so you can handle them, prepare the rest of the ingredients.
  5. In a large heated frying pan add the bacon and cook until it starts to brown. Add chopped onions to the cooking bacon, with a pinch of salt and sauté until onions are translucent (about 3 to 5 minutes).
  6. Salt and pepper the ground turkey meat and add to pan. Breaking up the meat with a large spoon while cooking. Cook completely (until all the pink is gone as turkey meat must be cooked thoroughly). Add the bag of spinach and mix with the other ingredients until completely wilted.
  7. In a large bowl mash the baked potatoes and eggplant together. I found a potato masher works great for this chore. When combined add the turkey/bacon/onion/spinach mixture and using a large spoon mix until well combine at the same time adding the grated cheese.
  8. And this dish is now ready to serve.
  9. * you can add as much or as little olive oil, salt, pepper and spices as you and your family like.

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.