Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Lemon Chicken Orzo Soup

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While it is the season to party and consume rich fattening food here is a recipe to give you a very healthy food break. Great for a cold winter night meal.

Lemon Chicken Orzo Soup

Ingredients

  • 2 sweet chicken sausage (casing removed)
  • 6 chicken thighs cut into bite size pieces (of course you can use breast if you prefer) Salt & Pepper the chicken pieces.
  • 1 large yellow onion – finely chopped
  • 1 cup chopped carrots
  • 1 medium shallot – finely chopped
  • 1 yellow pepper – finely chopped
  • 7 cloves of garlic – finely chopped
  • 2 leeks – cleaned and finely chopped
  • 2 fennel heads – finely chopped
  • 7 Meyer or regular lemons (I like to use Meyer lemons when in season)
  • 1 top of the fennel fronds
  • 1 large sprig of fresh rosemary
  • several sprigs of fresh thyme (tied together with twine)
  • 2 quarts of low sodium vegetable broth (separated) *
  • 1 12oz DeLAllo gluten free orzo
  • 1 5oz bag Power Greens (baby kale, baby chard, baby spinach)
  • 1/2 bag frozen peas
  • olive oil
  • salt and pepper
  1. Heat 1 tablespoon of olive oil in a dutch oven, add chicken sausage meat and brown. Remove sausage to colander to drain. Add another tablespoon olive oil to dutch oven and add chicken pieces, saute to get color on the chicken, then remove and add to colander.
  2. Add 2 tablespoons olive oil to dutch oven, add onion, carrots, pepper, shallots, leeks, salt and pepper and saute for about 5 minutes. Add fennel and cook for 3 to 5 minutes more. Add garlic and cook for another 3 minutes.
  3. Add the juice of the 7 lemons into the dutch oven and then add the peels, the fennel frond, rosemary and thyme and 1 quart of the vegetable broth. Add the chicken and sausage back into the pot, cover and simmer for 1 hour.
  4. Remove the fennel frond, lemon rinds, fresh herb stems.
  5. Add 2 cups of vegetable broth and the orzo, simmer for about 15 minutes (until orzo is tender)
  6. Add the peas and power greens to wilt and the remaining broth from second quart. When greens are wilted your are ready to enjoy. Garnish with the trimmings of the 2nd fennel frond.
  7. *NOTE: you might want to have additional broth on hand as the orzo will drink up more of the broth when the leftover soup is stored in the refrigerator, so when you reheat the leftovers you might want to add additional broth.

Macadamia Nut Crusted Chicken

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Since I am in Hawaii I couldn’t think of a better way to change up chicken than to add macadamia nuts to mustard for a coating.

Macadamia Nut Crusted Chicken

Ingredients:

  • 6 – chicken thighs (but you can you any chicken part you prefer)
  • 1/2 cup sea salt macadamia nuts – very finely chopped
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons Dijon style course ground mustard
  • 1/2 tablespoon olive oil
  • salt & pepper to season the chicken pieces
  1. Pre-heat oven to 350 degrees.
  2. Lightly salt and pepper the chicken pieces.
  3. Mix the nuts, pepper, paprika, mustard and olive oil in a small bowl and mix well. Place this mixture on top of each chicken piece – coat each piece evenly. Bake for 30 to 35 minutes and then enjoy.
  4. You are ready to enjoy.
Plated with wild brown rice mixed with sautéed onions, asparagus, and mushrooms with a splash of tamari sauce.
Plated with wild brown rice mixed with sautéed onions, asparagus, and mushrooms with a splash of tamari sauce.

Spicy Honey Chicken

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Looking for a new chicken recipe…well here is a delicious one and really easy to make.

Spicy Honey Chicken

Ingredients:

  • 1/2 cup honey
  • 1 inch fresh ginger – grated
  • 2 teaspoon Sriracha sauce (or more if you like really spicy)
  • 1/4 cup olive oil
  • 1 teaspoon chipotle powder
  • 1 whole garlic clove
  • 1 tablespoon lemon juice
  • Chicken of your choice (I used thighs as that is my favorite)
  • salt and pepper
  1. Mix ingredients 1 thru 7 together, salt and pepper your chicken, add all to zip lock bag to marinate for 20 minutes to 2 hours.
  2. Preheat oven to 400 degrees.
  3. Place chicken on roasting pan and bake for 30 minutes.

Orzo Vegetable Salad with Citrus Dressing

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It’s getting to be summer time and that usually means more salads to eat. This Orzo salad with citrus dressing is light, tasty and can be brought to a pool party or picnic without spoilage worries. It can be served as a vegetarian dish or add chicken sausage like I did. Not a fan of the veggies I put in this salad than add the veggies you and your family like best.

Orzo Vegetable Salad with Citrus Dressing

Dressing Ingredients:

  • 1 lime – zest and juice
  • 1 Meyer lemon – zest and juice
  • 1/2 orange – zest and juice
  • 2 garlic cloves – grated
  • 1 shallot – grated
  • salt and pepper to taste
  • 1 tablespoon whole grain Dijon mustard
  • 1 tablespoon capers
  • 2 tablespoons honey
  • 2 tablespoons fresh tarragon – finely chopped
  • 1/3 cup white balsamic vinegar
  • 1 cup olive oil
  1. while the orzo pasta is cooking combine all the ingredients for the dressing and whisk together

Orzo Veggie Salad Ingredients:

  • 1- 12 oz Delallo Orzo
  • 1 package baby broccoli
  • 1 package chopped cauliflower
  • 4 Perisian cucumbers – chopped
  • 1 yellow pepper ( or your favorite color) – chopped
  • 1 jar Kalamata Olives
  • mini heirloom tomatoes – halved
  • salt and pepper
  • 3 to 4 tablespoons olive oil
  • option: your favorite flavor of chicken sausage – cut into pieces
  1. Cook orzo per package instructions. When done, drain and rinse in cold water to start the cooling process. Transfer from strainer to large bowl and add about 1/2 cup of the salad dressing so the orzo can start absorbing it.
  2. In the pot where the orzo was cooked heat 3 tablespoons of olive oil, add the broccoli and cauliflower, salt & pepper and saute for 5 to7 minutes. Remove from pot and add to orzo bowl. Add chopped pepper, cukes, olive and tomatoes. Add additional dressing and toss all together.
  3. If you are adding the sausage, add about 1 tablespoon of olive oil to the pot and saute for about 3 to 5 minutes then add to salad.

Gluten Free Quesadillas

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or as I like to call this recipe Quesadillas 2.0.

Gluten Free Quesadillas

Ingredients:

  • 1 package Brown Rice Tortillas
  • 1 large yellow onion, thinly sliced
  • 10 oz chopped crimini mushrooms
  • 1 to 2 tablespoons truffle oil
  • 2 to 3 tablespoons olive oil
  • truffle salt
  • dried thyme
  • pepper
  • brie cheese, thinly sliced
  1. Heat the truffle and olive oil in a large skillet, add the sliced onions, sprinkle with truffle salt & pepper and saute on med/low for about 10 to 15 minutes. Add the mushrooms and continue to saute for another 15 to 20 minutes. Remove to strainer.
  2. Over a gas burner toast the tortillas on both sides, place in the heated skillet, put sliced brie on 1/2 of the tortilla add the mushroom/onion mixture, add 1/4 teaspoon of dried thyme and sprinkle with truffle salt, fold tortilla and heat thru until cheese is melted an repeat.
  3. If you are making these in advance place on baking sheet in 200 degree oven to keep warm.