Parmesan Cheese Archives

Cheesy Eggplant Boats

July 24, 2024 Irma Crepps

Cheesy Eggplant Boats

This Italian-vibe eggplant dinner is filled with deep, rich flavors ! Your tastebuds will be satisfied. It can be on your plate and palate in less than an hour, start to finish. You can make a vegetarian version by subbing out the meat with garbanzo beans. About 5 carbs per serving. Great with a fresh green salad. Enjoy!

Course Lunch, Main Course

Cuisine American, Italian

Keyword Basil, Cheddar Cheese, Eggplant, Garlic, Marinara Sauce, Onion, Oregano, Parmesian, Spinach, Sweet Italian Turkey Sausage

Prep Time 30

Cook Time 30

Total Time 1

Servings 4

Equipment

Sharp knife
Measuring spoons and cups
Rubber spatula
Chopping board
Large Bowl
Large Skillet I Prefer Cast Iron
Sheet pan Lined with Parchment Paper or Cooking Spray

Ingredients

4 Tbsp Extra Virgin Olive Oil evoo
1 Tbsp Butter
1 LB Sweet Italian Turkey Sausage
2 Eggplants
½ Diced Onion
3 Garlic Cloves Minced or 2 Tsp Garlic Powder
1 Cup Chopped Frozen or Fresh Spinach
24 Ounce Marinara or Pasta Sauce Victoria and Rao's brands are low in carbs
1 Cup Mozzarella Cheese Shredded
½ Cup Parmesan Cheese Grated
Fresh Basal Leaves and/or Chopped Parsley Garnish

Instructions

Gather all your tools and ingredients to save time! I'm sure you're hungry for this! Preheat oven to 400 F.
On med-high heat, add 2 tbsp evoo and 1 tbsp butter to skillet. Brown turkey sausage. Remove from heat into a large bowl.
Cut both eggplants lengthwise. Using a small knife, cut and score the flesh of the eggplant into small squares.
Leave about ½ inch rim around the edges, being careful not to puncture the skin. Scoop out the flesh with a spoon into the skillet on med-high heat.
Add an additional 2 tbsp evoo and 1 tbsp butter to the skillet. Saute eggplant, and chopped onions for about 4-5 minutes.
In the meantime, place eggplant skins (boats) on a sheet pan lined with parchment paper or cooking spray. Rub evoo to the rims of the boats.
Once the onions are translucent, add the minced garlic and cook for 1 minute. Salt and pepper to flavor. Remove from heat and add to the sausage bowl.
Saute fresh spinach until wilted in skillet, or microwave frozen spinach to thaw. Drain water out of the spinach if it was frozen. Add to mixture.
Stir in sauce with the sausage. Fill boats with the mixture.
Top with the two cheeses and bake for 30 minutes. If cheese is golden within 20 minutes of baking, cover with foil to finish baking.
Enjoy with a fresh, crispy Romaine salad!

Appetizers, Dinner Entrees, Lunch, Sides, Soups

Roasted Red Pepper Tomato Soup

November 10, 2023November 10, 2023 Irma Crepps

Looking for an easy comfort tomato soup on a cold day? This one packs a punch of flavor causing you to dip that grilled cheese in one more time! Even better the next day.

Roasted Red Pepper Tomato Soup

Print Recipe

Approximately 6 carbohydrates per cup

Course Appetizer, Lunch, Main Course

Cuisine American

Keyword Butter, Chicken Stock, Crushed Tomatoes, Garlic, Red Onion, Red Roasted Peppers, Soup, Tomato, Tomato Soup

Prep Time 15

Cook Time 30

Servings 11

Equipment

Medium cutting board
Sharp knife
Cookie sheet Lined with Parchment Paper for easy clean up
Measuring spoons and cups
Colander Optional

Ingredients

1 Red Onion Coarsely Chopped
2 Red Peppers Coarsely Chopped
6 Roma or 1 Pint Cherry Tomatoes Coarsely Chopped
2 Tbsp Olive Oil Extra Virgin
3 Garlic Cloves Wrapped in Foil with Olive Oil
1 20 oz Can Crushed Tomatoes
3 Cups Chicken Stock or Bone Broth 1 Box
1 Tbsp Bouillon I love "Better Than Bouillon"
1 Tbsp Butter Adds Glossiness
2 Tbsp Balsamic Vinegar
Salt and Pepper to taste About 1 tsp each.
1 Cup Cream Can use Half & Half or Unsweetened Almond Milk
½ Cup Shaved Parmesan Cheese Or Top with a dollop of Plain Yogurt or Sour Cream....deeeelicious!
5 Fresh Basil Leaves Julienne Cut for a Pretty Garnish

Instructions

Gather all equipment and ingredients to save time.
Preheat oven to 425F.
Coarsely chop first 3 ingredients and place on a lined cookie sheet. Coat veggies with 1 tbsp olive oil, salt and pepper.
Wrap garlic cloves in their skins in a foil pouch with a sprinkle of olive oil. Place on the cookie sheet with the veggies. Bake for 30 minutes or until veggies are slightly charred.
Let cool. Squeeze softened garlic cloves out of their skins into the food processor. Add cooled veggies and puree until smooth.
Add can of crushed tomatoes and puree to your favorite soup consistency. Strain if you like it silky smooth.
Drop pureed mixture into a Dutch oven on the stove. Add Chicken Stock, Bouillon, Balsamic Vinegar, Salt and Pepper. Bring to a slight boil, then simmer.
Add Cream to your pot a few minutes before serving.
Ladle in bowls or cups. Garnish with Mozzarella cheese and basil leaves.
Enjoy this classic comfort food with my Three-Cheese Grilled Cheese Sandwich. mmmm good!

Appetizers, Avocado, Breads, Lunch, Sandwiches, Snacks

Triple-Cheese Grilled Cheese Sandwich

November 10, 2023November 10, 2023 Irma Crepps

This melt-in-your-mouth grilled cheese is what cheese lovers have been longing for! Try it with my Roasted Red Pepper Tomato Soup for true comfort food on a cold day.

Triple-Cheese Grilled Cheese Sandwich

Print Recipe

Approximately 26 Carbohydrates. May vary depending on the bread you like.

Course Bread, Lunch

Cuisine American

Keyword Cheddar Cheese, Grilled Cheese, Low-Carb Bread, Mayonnaise, Monterey Jack Cheese, Parmesan Cheese, Roasted Red Peppers, Spinach

Prep Time 10

Cook Time 15

Total Time 25

Servings 2

Equipment

Butter Knife
Non-Stick Frying Pan with Lid Or I prefer Cast Iron
Spatula
Toaster
cutting board
Sharp knife
Grill Press Optional

Ingredients

4 Slices of your favorite low-carb bread I like Dave's Killer Bread, 13 carbs per slice
3 Tbsp Mayonnaise
1 Cup Parmesan Cheese Grated
2 Slices of Sharp Cheddar Cheese
2 Slices of Monterey Jack Cheese
3 Tbsp Butter
1 Jarred Roasted Red Pepper Squeeze out excess water on a paper towel to prevent a soggy sandwich
½ Cup Fresh Spinach Leaves
Thinly Cut Avocado Slices Optional

Instructions

Gather all your ingredients and tools to save time.
Partially toast bread slices so they are slightly firm but not crispy.
Spread mayonnaise on one side of each toast. Sprinkle Parmesan on top of the mayonnaise and press down gently to adhere. Place 2 toasts on cutting board, Parmesan cheese side down.
Heat half of the butter in a fry pan on medium-high heat until butter is bubbling.
On cutting board, top the 2 toasts in this order: cheddar cheese, roasted red pepper slices, spinach leaves, Monterey Jack cheese, and second toast, with the Parmesan sides up. Option to include avocado slices.
Place gently in fry pan. Cook for 5-7 minutes or until golden with the lid on fry pan. Lift both sandwiches from the pan to a cutting board. Melt the remaining butter in the fry pan.
Gently flip sandwiches and return them to the pan.
Press gently with a grill press or cover with a lid to help the cheese melt. Cook on low-medium heat until golden on the second side.
Transfer to cutting board to cool slightly before cutting.
Enjoy with my Roasted Red Pepper Tomato Soup or Gazpacho. Dip away my friends!!

Dinner Entrees, Lunch

Creamy Herb Stuffed Chicken Breasts

March 5, 2022April 4, 2022 Irma Crepps

This is one of my first attempts (in my 20s) at cooking chicken. I still love it. It is super quick and easy. It is full of a garlic creamy sauce to sop-up with your bread. An answer for your weeknight question, “Okay…what do I do with this chicken breast?” SO good folks. Enjoy!

Creamy Herb Stuffed Chicken Breasts

Print Recipe

Approximate Carbohydrates per serving: 12

Course Main Course

Cuisine American

Keyword Chicken, Cream cheese

Prep Time 20

Cook Time 20

Total Time 40

Servings 4

Equipment

cutting board
Sharp knife
whisk, tongs & wooden spatula
cast iron or other heavy-bottom fry pan with lid
3 medium rectangle dishes or bowls for dredging chicken breasts
Measuring Spoons & Cup
Meat thermometer
plate or platter

Ingredients

2 Chicken breasts
½ Cup Almond flour
2 Large Eggs
½ Cup Panko bread crumbs
½ Cup Grated parmesan cheese
1 Tbsp Grill Seasoning or 1 tbsp each of salt, pepper, and paprika
2 Tbsp Extra virgin olive oil evoo
4 Tbsp Butter divided
4 Ounces Cream cheese Divided
1 Lemon zest and juice
2 Cloves Garlic, minced or 2 tsp garlic powder
2 Tsp Herb De Provence (or mix 1 tsp each of dried thyme and rosemary) or 1 tsp each of dried thyme and rosemary
1 Cup Chicken stock
¼ Cup Dry white wine optional however it really deepens the flavor

Instructions

Gather all equipment and ingredients to save time.
Line up three dishes for dredging chicken.
In the first, add almond flour. In the second, add eggs and whisk with 1 tbsp water. In the third, add panko & parmesan cheese. Season each dish with 1 tsp Grill Seasoning. Set aside.
In cereal-size bowl, mix 2 tbsp softened cream cheese, Herb De Provence, lemon zest and juice, and garlic. Set aside.
Place one hand on top of the chicken breast. Carefully cut through the thick part of the chicken.
Open the chicken breast like a book.
Spoon the cream cheese filling on one side of the breast. Fold over to close the chicken "book". It's okay if some spills out!
Dip both sides of the chicken breasts in the three dredging dishes, shaking off excess after each dip.
Heat 2 tbsp butter and 2 tbsp evoo in fry pan on med high. Once the butter starts to bubble, add the chicken breasts and cook for 5 minutes on medium high. Flip over for an additional 4 minutes. Remove to a serving plate.
Make the sauce: Add remaining evoo, butter, cream cheese, chicken stock and wine to your pan. Loosen the brown chicken bits from the bottom of the pan. Simmer and whisk to a creamy consistency. Return chicken to the pan, cover with a lid, and continue to simmer on low about 5 minutes or until internal temperature reaches 165F.
Spread sauce on each plate. Top with chicken breast and sprinkle with parsley. Serve with a fresh green salad and crusty garlic bread to soak up the sauce.