Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Stuffed Chicken Breast

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Stuffed Chicken Breasts with Broccoli

This is easy but oh so good. It is a main dish or cut into pieces for a buffet. I have made it numerous times to rave reviews.

Stuffed Chicken Breast

Ingredients:

  • 2 – boneless, skinless chicken breasts
  • 6 – 8 slices proscuitto
  • 1 orange pepper
  • 1 small ball mozzarella cheese – cut in slices
  • salt and pepper
  • kitchen twine
  1. Preheat oven to 350 degrees.
  2. Roast pepper on stove top or oven. Place in Ziploc bag to cool. Wipe off excess char and de-seed. Cut in half.
  3. Pound chicken breasts to about 1/4 inch thick as evenly as possible **
  4. Layer the flattened chicken breasts with the 1/2 roasted pepper each, 1/2 of the prosciutto slices each, 1/2 the mozzarella each. Roll tightly and secure roll with kitchen twine (I precut 3 strands for each breast in advance of rolling).
  5. Salt and pepper the chicken rolls
  6. Place on baking sheet and bake at 350 for 25 to 30 minutes
  7. Let rest for at least 5 minutes. Cut and serve.

**Note: to keep the kitchen counters as clean as possible I line the counter with a couple of pieces of parchment paper and use another sheet on top of the chicken to keep splatter contained.

Another note: add vegetables to the roasting pan and then you will have a complete on pan meal.

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.

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.

Pesto

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While your garden is abundant with basil it’s a great time to make pesto and it is really easy to do and it stores wonderfully in the freezer. Since I don’t know how much basil you have I can’t tell you how much oil you will need…just add the oil until the mixer is the consistency you like…I tend to make it on the thick side as you can always add more oil or pasta water when you use it.

Pesto

Ingredients

  • fresh basil
  • 3 to 4 cloves of garlic
  • parmesan cheese
  • olive oil
  • lemon juice
  • salt and pepper

Instructions

  1. Combine all the ingredients in a food processor.
  2. Portion into serving sizes in Ziploc bags and freeze.

Tomato Sauce A: Fire Roasted Tomatoes & Parmesan Cheese

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This sauce is a combination of fresh and canned roasted tomatoes.

Fire Roasted Tomatoes & Parmesan Cheese Sauce

Ingredients

  • 28 oz can fire roasted tomatoes
  • 1 large fresh tomato – oven roasted
  • 4 roasted garlic cloves
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried Italian seasoning
  • 1 cup good white wine (I used a chardonnay)
  • 1/2 block of a quartered chunk parm cheese – including rind
  • 1 bay leaf
  • 1 tablespoon fresh chopped basil
  • Olive oil
  • salt and pepper

Instructions

  1. Preheat oven to 350 degrees and roast the fresh tomatoes, shallots and garlic. Place the shallots and garlic in a aluminum foil package drizzled with olive oil, salt and pepper. Cut the tomato into quarters, cover with olive oil salt and pepper. Place all on baking sheet in preheated oven and roast for 35 to 40 minutes.
  2. In a sauce pan, combine all the ingredients and simmer for 2 to 3 hours. The piece of parm will melt in this sauce. Remove bay leaf before serving.