Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Stuffed Pork Roast

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Looking for an easy one pan meal to make this weekend, try this stuff pork tenderloin and enjoy a tasty meal.

Stuffed Pork Roast

Ingredients:

to roast: Preheat oven to 350 **

  • 1 – 1 1/2 lb pork tenderloin
  • 1 lb potato melody (small potatoes in various colors) or baby Yukons
  • 1- 10oz bag baby spinach
  • 1 small shallot – finely diced
  • 1/2 yellow roasted pepper – finely diced
  • 1/2 orange roasted pepper – finely diced
  • 2 garlic cloves – finely diced
  • 3 tablespoons fresh thyme- finely chopped
  • 3 tablespoons course grain Dijon mustard
  • salt and pepper
  • 2 tablespoons olive oil + additional 2 tablespoons olive oil
  • cooking twine
  1. Pre-heat oven to 350 degrees.
  2. Add 2 tablespoons olive oil to pan, add the spinach to the heated oil, add salt and wilt down, while the spinach is wilting add the garlic and fresh thyme to mixture. Remove wilted spinach from skillet, add the additional 2 tablespoons of olive oil and heat. When oil is hot add the potatoes, salt & pepper and saute at med-hi heat, turning frequently as to not burn.
  3. While potatoes are cooking butterfly the pork loin and lay flat, salt and pepper both sides of the pork, add the wilted spinach with the roasted peppers and mustard to the center of the roast and roll up. Tie the stuffed pork with the kitchen twine so it will stay together as a solid log. Add the stuffed pork to the skillet with the potatoes and brown on all sides (a few minutes on each side). When meat is browned transfer the pan to a 350 degree preheated oven and bake for 30 to 35 minutes.
  4. Let rest for about ten minutes, remove twine, slice and serve.

Eggplant Ragu

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This is an easy one pan dish to make, and it goes quickly so I suggest you get all the items prepped and ready to add into the pan before you start the cooking.  Also this dish can get too salty so even though chef’s say to salt each layer I suggest you hold back on the salt and taste it before you add too much (believe me I learned that the hard way, I had generously salted each layer and the dish was good but way too salty)

eggplant stuffed

Ingredients:

  • 1 large eggplant – cut in half and the pulp removed from the skin carefully if you plan to serve it the skin – pulp cut into bit size pieces
  • 1/2 large red onion – diced
  • 4 to 5 Roma tomatoes – diced
  • 1 package Uncooked Silican Chicken Sausage with Tomato and Romano Cheese (from Trader Joe’s) – meat removed from casing
  • 1 – 14 oz can of artichoke hearts – drained and chopped
  • 6 oz baby spinach
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried cilantro
  • 1/2 teaspoon dried thyme
  • 3-4 tablespoons olive oil
  • salt and pepper

Heat olive oil in large skillet.  Add onion and garlic to the heated oil with about 1/8 teaspoon Kosher salt.  Saute for about 3 minutes.  Add the sausage meat to the pan and crumble into pieces.  Cook the sausage mixture for about 5 to 6 minutes (until almost completely cooked).  Add eggplant to the pan along with the basil, cilantro and thyme…cook for about 3 to 5 minutes.  Add the spinach, tomatoes and artichoke pieces and cook until the spinach is wilted and the tomatoes & artichoke are heated thru.  Now taste for salt and pepper and add to taste.

This dish is now ready to be served in the eggplant skins or try it over brown rice pasta.

eggplant ragu w pasta

Egg Muffins

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Egg muffin with side of avocadoThis is an easy way to have a nutritious healthy breakfast without spending lots of time each day. These are eggs with veggies & herbs baked, store in a Ziploc bag and you can have an breakfast (or lunch or dinner) quickly. It also makes a great egg sandwich.

Egg Muffins

Ingredients:

  • 8 eggs
  • 12 to 15 cherry tomatoes
  • 10 oz spinach
  • 1 cup grated cheese
  • 1 to 2 tablespoons fresh tarragon finely chopped
  • 1/4 cup fresh parsley – finely chopped
  • 1 to 2 tablespoons olive oil
  • 1/4 cup grated parm cheese for topping
  • salt and pepper
  1. Preheat oven to 375 degrees.
  2. Heat olive oil in large skillet, add the spinach with a pinch of salt and wilt down. Remove wilted spinach to a strainer to remove excess liquid.
  3. In same pan, add the cherry tomatoes and blister.
  4. In a large bowl add the eggs, whisk together and then add the cheese, spinach, tarragon, parsley and salt & pepper and whisk together.
  5. Pour the egg mixture into the muffin tin, top with the parm cheese and bake for 30 minutes.

Franks & Beans 2.0 aka Kielbasa and Beans

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Tasty, easy, under 15 minutes One Pan Meal.

Franks & Beans 2.0 aka Kielbasa and Beans

Ingredients

  • 1 Pederson’s Uncured No Sugar Added Kielbasa – sliced into pieces
  • 1/2 cup chopped finely diced red onion
  • 2 – 15oz cans White Kidney Beans – drained and rinsed
  • 6 oz baby spinach
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried cumin
  • 1/2 teaspoon paprika
  • 2 tablespoons Dijon mustard
  • 1 to 2 tablespoons olive oil
  • salt and pepper to taste
  1. Heat large skillet with 1 tablespoon of olive oil – add chopped onion and saute for 3 to 5 minutes (until translucent). Add the kielbasa slices to pan with cooking onions and continue to saute until the kielbasa pieces get some color (brown color equals good taste). At this time add the drained beans with the spices and cook for about 2 minutes. Add the spinach to the mixture with a pinch of salt and pepper and continue to cook until wilted. To this mixture add the Dijon mustard – mix together and you are ready for dinner

Chicken Sausage Soup

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It’s cold, it’s rainy and you want something comforting; yet it is the beginning of the year and you said you would eat healthy – well here is a soup that that is warming, healthy and yummy.

Chicken Sausage Soup

Ingredients

  • 1 1/2 cups chopped yellow onion
  • 1 1/2 cups chopped carrots
  • 1 1/2 cups chopped celery
  • salt & pepper
  • 2 tablespoon olive oil
  • 2 1/2 sweet sausages (pork or chicken) – removed from casing
  • 2 1/2 hot/spicy sausages (pork or chicken – removed from casing
  • 4 cloves finely chopped garlic
  • 1/2 teaspoon dried coriander
  • 2 dried bay leaves
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried basil
  • 8 piece cut up chicken (skin on and bone in)
  • 1 quart of vegetable broth + additional 1/2 quart of veggie broth
  • 1 piece of Parmesan rind
  • 5 to 6 springs fresh thyme
  • 1 bag (1 lb 12oz) small potato melody (cut potatoes into quarters)
  • 1 cup frozen roasted corn
  • 1 cup fresh (or frozen) peas
  • 1/2 bag (3 oz) baby spinach
  • 1/2 bag (5 oz) Tuscan kale
  1. In a large dutch oven heat the olive oil, add the chopped onion, carrot & celery, sprinkle with salt & pepper and saute for 3 to 5 minutes
  2. Add sausage meat to pan, break into little pieces and continue to cook.
  3. Add coriander, bay leafs, paprika, basil and chopped garlic. Stir all ingredients together and cook until sausages are browned.
  4. Salt and pepper the chicken pieces and add to pot skin side down to brown. Cook for about 5 minutes…remember color means flavor.
  5. Now add the chunked pieces of onion, 1 quart of vegetable broth, parm rind, 7 thyme sprigs and simmer covered for about 40 minutes.
  6. Remove chicken pieces from pot, along with thyme stems. Skin the chicken, remove from bones, shred or cut up the chicken meat and put back in soup pot. Add corn, peas and 1/2 quart of vegetable broth and continue to simmer covered for 35 minutes.
  7. Add the spinach and kale to pot and continue to simmer until wilted (about 10 minutes).
  8. Now you have a very tasty nutritious soup. Enjoy!