Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Mac and Cheese

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For all of you who have been begging me for my mac and cheese (and you know who you are) – here you go.  For those of you that haven’t had it yet you are in for a big treat.

Mac and Cheese

Ingredients

  • 1 bag of brown rice shells or elbow macaroni pasta
  • 1 12 oz bag baby spinach
  • 1 teaspoon chopped garlic
  • 12 oz mozzarella cheese – shredded
  • 1/2 – 3/4 lb smoked gouda cheese – cut into small cubes (I know this will sound bizarre but don’t shred the gouda – but into small cubes because it gives the dish a much better taste)
  • 1 cup + 1/2 cup separate grated parmagino/regiano cheese
  • 1 14.5oz can Fire Roasted Diced Tomatoes
  • salt & pepper
  • olive oil
  • paprika

Takes

Instructions

  1. Preheat oven to 350 degrees
  2. Cook pasta in a large pot of salted water, under cook a couple of minutes before al dente. Drain and set aside
  3. Heat oil in large skillet, add garlic and cook for 1 to 2 minutes, add spinach and wilt (salt the spinach while it is wilting). Drain excess liquid from wilted spinach.
  4. Spray 9 x 13 baking dish with non stick spray.
  5. In the baking dish add the cooked pasta, mozzarella cheese, gouda cheese, 1 cup of parm, cooked spinach, and can of tomatoes – combine well.
  6. Bake for 30 minutes..
  7. Remove from oven and serve up the best mac and cheese.

De-Constructed Shepherds Pie

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As I am still dealing with dental work and need to eat soft foods I came up with this dish as just a means to get some food to eat and found it to be absolutely fantastic. I have found that mashing roasted potatoes is very tasteful, in fact I like it better than plan mashed and it is a good way to sneak veggies into a dish.

De-Constructed Shepherds Pie

Ingredients

  • 5 medium russet potatoes
  • 1 large or 2 sm/med eggplants
  • Olive oil*
  • applewood smoked salt (optional)*
  • Salt and pepper*
  • 6 slices of applewood bacon – cut into lardons
  • 1 1/2 pound ground turkey meat
  • 1 medium or 1/2 large red onion – finely chopped
  • applewood smoked salt (optional)*
  • 1 – 12oz bag baby spinach
  • 1 – 12oz bag shredded sharp cheddar cheese
  • garlic powder*
  • paprika*

Takes

Instructions

  1. Wash the potatoes and place on parchment lined baking sheet. Make sure to score the potatoes with a sharp knife. Coat the potatoes with olive oil, applewood smoked salt (or just use Kosher salt) and pepper. Place in heated oven for 15 minutes.
  2. While potatoes have started baking prep the eggplant by slicing it in half, coating the flesh side with olive oil, Kosher salt, pepper, about 1/2 teaspoon garlic powder and 1/4 teaspoon of paprika (more or less according to you taste.
  3. After the potatoes have baked for the 15 minutes add the egg plant to the baking sheet and continue to bake for 45 minutes.
  4. While eggplant and potatoes are cooling a bit so you can handle them, prepare the rest of the ingredients.
  5. In a large heated frying pan add the bacon and cook until it starts to brown. Add chopped onions to the cooking bacon, with a pinch of salt and sauté until onions are translucent (about 3 to 5 minutes).
  6. Salt and pepper the ground turkey meat and add to pan. Breaking up the meat with a large spoon while cooking. Cook completely (until all the pink is gone as turkey meat must be cooked thoroughly). Add the bag of spinach and mix with the other ingredients until completely wilted.
  7. In a large bowl mash the baked potatoes and eggplant together. I found a potato masher works great for this chore. When combined add the turkey/bacon/onion/spinach mixture and using a large spoon mix until well combine at the same time adding the grated cheese.
  8. And this dish is now ready to serve.
  9. * you can add as much or as little olive oil, salt, pepper and spices as you and your family like.

Salmon Spinach Tacos

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Salmon Spinach Tacos are a quick and easy recipe that can be ready in under 20 minutes and is sure to wow your friends and family as it has mine….

Salmon Spinach Tacos

Ingredients

  • 2 medium size salmon fillets
  • 1/2 10oz bag of baby spinach
  • 2 cloves of black garlic (or if you can’t find black garlic which is a milder garlic you can use roasted garlic) **
  • corn tortillas (this recipe will make approx. 8 tacos)
  • 2 to 3 tablespoons olive oil
  • salt and pepper to taste
  • Whole Grain Dijon Mustard

Takes

Instructions

  1. Cut salmon into bit size pieces and season with salt & pepper
  2. Heat olive oil in large frying pan, add garlic and heat for 1 minute. Add spinach and cook until wilted. Remove spinach from pan and set in strainer to release any excess liquid.
  3. Add salmon to the heated pan and sauté until done. This only takes a few minutes.
  4. I heat the corn tortillas over the gas burner. You can do this while the salmon is cooking and but them in a clean kitchen towel to keep warm.

Chicken Tortilla Stewoup

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I am starting with a soup recipe and the journey will continue from soup to nuts.

This is my interpretation of a fabulous chicken tortilla soup which I am call a “stewoup”  I had while on location in Santa Fe, New Mexico.   I decided to call it a ‘Stewoup” as it is heartier than just a soup while being soupier than a stew.

I hope you enjoy this version.

Chicken Tortilla Stewoup

Ingredients

  • Olive oil – 2 to 3 tablespoons for sautéing
  • 1 large sweet onion – diced
  • 1 head of roasted garlic – smashed
  • 1 orange pepper – diced
  • 1 yellow pepper – diced
  • Salt and pepper
  • 1 qt veggie broth
  • 2 chipotle peppers
  • ½ teaspoon cumin
  • 4 chicken quarters (thighs and legs)
  • 2 cups crushed up tortilla chips
  • 3 oz (1/2 bag) baby spinach
  • 5 oz (1/2 bag) Italian Kale
  • Lime – zested and juiced
  • 1 qt veggie broth
  • For garnish: additional tortilla chips and lime (quartered) and chopped cilantro

Instructions

  1. Heat olive oil in cast iron soup pot, add diced onions and sauté, salt while cooking.
  2. Add peppers to pan and continue to cook for about 5 to 7 minutes.
  3. Add chicken to veggies, skin side down and continue to sauté for another 7 to 10 minutes.
  4. Deglaze pan with ½ cup of the veggie broth.
  5. Add ½ of the chopped cilantro, cumin, rest of the broth, and crushed corn chips.
  6. Reduce heat, cover and simmer for about 1 hrs.
  7. After the soup is cooked, remove chicken and pull apart – return chicken pieces to pot (i.e. throw away the bones).
  8. Add the remaining ½ chopped cilantro, spinach, kale, lime zest and juice and stir until spinach and kale are wilted.

You are ready to serve! Garnish as you like…