Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

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.

Zucchini Croutons

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Your garden has an abundance of zucchini and your are looking for something different to do with them…well try zucchini croutons…they are great on pasta or on salads.

Zucchini Croutons

Ingredients

  • zucchini
  • olive oil
  • parmesan cheese

Instructions

  1. Preheat oven to 400. Line baking sheet with parchment paper,
  2. Cut the zucchini into small square pieces. Toss together with the olive oil and parmesan cheese to coat all the pieces. Place on a single layer on the baking sheet and bake for 25 to 30 minutes. Let cool for 3 to 5 minutes and now you have croutons.

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.

Stuffed Peppers

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Saw these beautiful red / yellow swirled peppers at the store and just had to find a way to use them so I thought I would stuff them. You can also just use red or orange or yellow peppers to make the recipe.

Stuffed Peppers

Ingredients

  • 1/2 cup brown rice
  • 2 cups vegetable broth
  • 1 really huge tomato or 2 to 3 medium ones – quartered
  • 4 large peppers – tops and seeds removed
  • 2 to 3 tablespoons garlic thyme olive oil
  • 1 lb ground turkey
  • 1/2 half large white onion – grated
  • 4 shishito peppers + 4 shito peppers
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried basil
  • salt and pepper

Instructions

  1. In a large skillet heat the brown rice and vegetable broth with 1/4 teaspoon salt…bring to a boil, then lower heat to medium and cook until the vegetable broth is absorbed by the rice – this takes about 25 minutes.
  2. Preheat oven to 400 degrees:
  3. On baking sheet place cut tomatoes and 4 shilot peppers, salt and pepper & coat with the olive oil. Bake for 25 to 30 minutes. Remove from oven to cool.
  4. While the rice is cooking in a large bowl combine the ground turkey, grated onion, 4 shito peppers finely chopped, granulated garlic, dried basil and s&p.
  5. When the rice has absorbed all the broth add the ground turkey mixture and cook for 25 to 30 minutes.
  6. Fill the peppers with the turkey mixture. In a blender combine the roasted tomatoes and peppers (include the olive oil for the baking sheet and combine. Add a cup of the turkey mixture and combine – this will give you a nice thick sauce. Pour the sauce over and around the filled peppers in a roasting dish that allows them to stand up. Bake at 350 for 30 to 40 minutes.