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.

Chicken Red Lentil Curry

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Hope you enjoy this Chicken Red Lentil Curry that has cauliflower and potatoes. I got raves when I served it.

Chicken Red Lentil Curry

Ingredients:

to roast: Preheat oven to 350 **

  • 6 to 8 chicken thighs
  • 1 whole cauliflower – cut into bite size pieces
  • 1 bag teeny tiny potatoes
  • salt
  • pepper
  • tumeric
  • garlic powder
  • olive oil
  1. Salt, pepper and garlic powder both sides of the chicken thighs. Bake for 35 minutes on a baking sheet
  2. On a second baking sheet, place the cauliflower and potatoes, salt, pepper, turmeric, and coat with olive oil. Bake for 25 minutes.

additional ingredients to make the curry:

  • 1 medium yellow onion – finely diced
  • 2 leeks – slices, washed and drained
  • 5 garlic cloves – finely chopped
  • 1 – 2″ piece of ginger – whole
  • 1 – 1lb bag red lentils
  • 3 teaspoon curry powder
  • 2 bay leaves
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 2 quarts vegetable broth (low sodium)
  • 1-6 oz bag baby spinach
  • olive oil
  • salt and pepper
  1. In a large dutch oven heat 3 to 4 tablespoons of olive oil, add the onion and leeks with salt and pepper and saute for 7 to 10 minutes. Add the garlic and saute for another minute or two.
  2. Add the ginger, lentils, curry powder, bay leaves, paprika, cayenne and 1 quart of vegetable broth and simmer for 20 to 25 minutes. Add the roasted chicken and vegetables, bag of spinach and 2nd quart of vegetable broth and simmer for an additional 20 to 25 minutes.
  3. Remove the bay leaves and ginger piece and you are ready to serve.
  4. ** I roast the chicken, cauliflower and potatoes to add extra flavor to the curry.

Lemon-Thyme Chicken with Carrots and Potatoes

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A friend of mine gave me some lemon-thyme from his garden and it is now a new favorite herb of mine.

Lemon-Thyme Chicken with Carrots and Potatoes

Ingredients:

  • 1 sweet onion diced
  • 4 to 5 tablespoons olive oil
  • 3 whole garlic cloves
  • chicken – I used the 2 breast 4 leg package of cut up chicken, but you can use whatever pieces of the chicken you prefer
  • 10 oz cremimi mushrooms sliced
  • 2 medium lemons quartered
  • 20 sprigs fresh lemon-thyme
  • 1 cup Pinot Grigio wine
  • 3 cups Vegetable broth
  • 6 carrots – chopped into 1/2 inch pieces
  • 1 lb 8 oz Dutch baby potatoes – halved
  • salt and pepper
  • 3 to 5 tablespoons drained capers (optional)
  1. Preheat oven to 400 degrees.
  2. Heat olive oil with the whole garlic cloves in a dutch oven. When the garlic starts to turn brown remove from pan. Salt and pepper the chicken pieces. Add to heated oil and brown on all side. Remove browned chicken and set aside.
  3. Add the onions to the pot, lightly salt and saute for 3 to 5 minutes. Add the slice mushrooms and continue to saute with the onions for 2 to 3 minutes. Add the carrots and potatoes and saute for another 2 to 3 minutes.
  4. Add the wine to the pot to deglaze.
  5. Add the lemon-thyme, chicken quartered lemons and vegetable broth to the pot. Cover and bake in a 400 oven for 1 hour.
  6. Remove chicken, carrots and potatoes from dutch oven to a platter. Turn heat to high and reduce liquid to 1/2. Using cornstarch make a small slurry in a separate bowl, add to the reduced broth and cook for about 7 to 10 minutes. Strain the gravy.
  7. Put the drained caper into the pot and cook for a couple of minutes. Add as garnish to the chicken platter.

To make the sandwich

  1. Slice the focaccia in half, your choice of a lite white cheese, a lite schmear of horseradish sauce, springs greens or lettuce, tomato slices, sliced horseradish roast beef. And since it your sandwich add what you think will be good on it.

Horseradish Crusted Roast Beef

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Tasty Tri tip roasted with a horseradish crust with fingerling potatoes and carrots.

Horseradish Crusted Roast Beef

Ingredients

  • 1.5 lb (5 sausages) Chicken chorizo sausages (I found that Whole Foods makes chicken chorizo sausages but if you want you could use pork) – meat removed from casings
  • 1 1/2 teaspoon Gold’s Horseradish
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1/4 teaspoon granulated garlic
  • additional salt and pepper for the roast
  1. Combine the horseradish, salt, pepper & granulated garlic together in a small bowl.
  2. Place the tri tip in a roasting pan, salt and pepper and top with the horseradish mix. Let sit on the counter for at least 1/2 to get to be room temperature.
  3. Preheat oven to 350. Bake for 45 to 60 minutes for medium rare. Let sit and rest when roast is removed from the oven.
  4. I put fingerling potatoes and cut up carrots on the bottom of the roast pan so the entire meal was made in one pot.

Versatile Yummy Potatoes

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I named this dish Versatile Yummy Potatoes as there are so many ways to use these I couldn’t decide: potato salad without mayo so it is great for a gathering where the food will be set out for a while, as a hash with eggs, as a side dish (I did it as a side with a simple pork roast or my Chipotle Lime Chicken) or the leftovers a salad (not all salads need to have lettuce) base with the chicken cut up with the potatoes for an easy lunch. Or as a vegetarian dish with tofu added…

Orange Chicken with Radish & Bok Choy

Ingredients

  • 1 lb potatoes – diced (I use either the fingerlings or the bag of mixed colored potatoes)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • salt and pepper
  • 1/2 teaspoon coriander + 1/2 teaspoon coriander separated
  • 1 teaspoon cumin + 1/2 teaspoon cumin separated
  • 3 tablespoons chopped fresh cilantro + more for garnish
  • 2 limes: zested and juiced
  • 1 cup cooked edemame
  • 1 cup frozen roasted corn – defrosted
  • 2 15oz cans of black beans – drained and rinsed

Takes

Instructions

  1. In a large frying pan heat the butter and olive oil together, add diced potatoes for 7 to 10 minutes on high.
  2. Reduce heat to medium/high, add 1/2 teaspoon coriander, 1 teaspoon cumin, salt and pepper to taste and cook for about 20 to 30 minutes. Potatoes should be cooked thru and have a great color on them.
  3. Reduce the heat to simmer and add the black beans, 1/2 teaspoon coriander, 1/2 teaspoon cumin, 3 tablespoons chopped cilantro, lime juice and zest, stir to combine well with cooked potatoes. Simmer for about 5 to 7 minutes. Add the roasted corn, edemame and heat thru – about 5 minutes. Taste and see if you need any additional salt and pepper. Garnish with chopped cilantro (how much really depends on your taste and how much you like cilantro – I like it a lot so would add about 1/4 cup).