Appetizers, Dinner Entrees, Lunch, Sides, Soups

Roasted Red Pepper Tomato Soup

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 minutes
Cook Time 30 minutes
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

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 minutes
Cook Time 15 minutes
Total Time 25 minutes
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!!
Tagged , , , , ,
To help simplify the low carbohydrate recipes, lowcarbvana.com provides only estimates in calculating carbohydrate contents. The accuracy of the nutritional information is an estimate only and not guaranteed. All users must independently calculate their own carbohydrate values and those of other nutritional components with their own ingredients. By interacting with this website you agree to this disclaimer.
Dinner Entrees, Lunch

Creamy Herb Stuffed Chicken Breasts

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 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.

 

Tagged , , , , , ,
To help simplify the low carbohydrate recipes, lowcarbvana.com provides only estimates in calculating carbohydrate contents. The accuracy of the nutritional information is an estimate only and not guaranteed. All users must independently calculate their own carbohydrate values and those of other nutritional components with their own ingredients. By interacting with this website you agree to this disclaimer.