Tag: Roasted Red Peppers

Appetizers, Brunch, Dinner Entrees, Lunch, Soups

Rich Italian Soup

Irma Crepps

Looking for a healthy soup in less than an hour? Either on a cold day or whenever, this  is just the one you have been waiting to try!

Rich Italian Soup

Print Recipe
If you're under the weather, try this comfort soup. My sweet Italian girlfriend brought this to me when I was sick. You can add almost any veggies you have on hand. That's the beauty and ease of it. So use up your pantry items and try this Super low in carbs, Super high in flavor soup. I skip the pasta and instead I dip crusty buttered bread in it. YUMMMM!!
Course Appetizer, Brunch, Lunch, Main Course
Cuisine American, Italian
Keyword Basil, Canned Beans, Carrot, Celery, Chicken Stock, Crushed Tomatoes, Diced Tomatoes, Garlic, Green Beans, Lemon, Onion, Oregano, Potatoes, Red Kidney Beans, Red Roasted Peppers, Thyme
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8

Equipment

  • Dutch Oven Or Large Sauce Pan with Lid or Crock Pot
  • Sharp knife
  • Medium cutting board
  • Measuring spoons and cups
  • Wooden spoon
  • Fry Pan I Like Cast Iron

Ingredients

  • 1 LB Ground Beef
  • 2 Tbsp Extra Virgin Olive Oil (EVOO)
  • 1 Yellow Onion, Chopped Or White Onion
  • 1 Diced green pepper
  • 3 Carrots, Chopped
  • 3 Celery Stalks, Chopped Add the leaves which are full of flavor!
  • 1 32oz Box Chicken Stock Or 4 Cups of Water and 1 Tbsp "Better Than Bouillon" Concentrate
  • 1 Cup Potatoes, Diced
  • 1 28oz Can Crushed Tomatoes Organic
  • 1 14.5oz Can Diced Tomatoes Organic
  • 2 Tbsp Fresh Lemon Juice
  • 2 Tbsp Worcestershire Sauce
  • 2 Jarred Roasted Red Pepper Chopped
  • 1 14 oz Canned Italian Green Beans Or Regular or Frozen Green Beans
  • 1 Can of Beans Kidney beans, pinto beans, black beans and chickpeas are all great for blood glucose control, as they are very high in fiber and contain protein. Include the water in the can if salt is not a problem for you. Otherwise drain the water before adding.
  • 1 Tbsp Fresh or Dried Oregano
  • 1 Tbsp Powdered Garlic
  • 1/2 Tbsp Dried Thyme Or 1 Tbsp Fresh Thyme
  • 2 Tbsp Fresh Basil Divided and Chopped Save Half for Garnish
  • 1 Tbsp Kosher Salt More or Less To Your Taste
  • 1 Tbsp Fresh Ground Black Pepper More or Less To Your Taste

Instructions

  • Gather all ingredients and tools to save you time.
  • Brown ground beef in EVOO in Dutch Oven (or skillet, if using a crock pot).
  • Add onion, green pepper, celery and onion to pot. Saute until veggies are soft.
  • Add the remaining ingredients. Bring to a boil and simmer on low. How easy is that? Ladle out in bowls and garnish with fresh basil.
  • You can actually enjoy this right away, however, it is best after simmering for 30 minutes. It is super flavorful the next day. Enjoy!!
Burgers, Dinner Entrees, Lunch

Great Greek Burgers

Irma Crepps

This Greek turkey burger is juicy and packed with incredible mouth-watering flavor. An easy and healthy weekday staple. Your family or guests will go back for seconds! Enjoy!

Great Greek Burgers

Print Recipe
15 Carbs (depends on the pita bread)
Course Lunch, Main Course
Cuisine Greek
Keyword Cucumber, Feta, Garlic, Greek Yogurt, Lemon, Oregano, Parsley, Pita Bread, Red Onion, Red Roasted Peppers, Spinach, Sweet Italian Turkey Sausage
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Equipment

  • Board for Chopping
  • Large Skillet I prefer cast iron
  • Spatula
  • Sharp knife
  • Spoon
  • Mixing Bowl
  • 1 Small bowl and plate

Ingredients

  • 2 Tbsp Extra Virgin Olive Oil evoo
  • 1 1.2 Pounds Sweet Italian Turkey Sausage Ground turkey or remove meat from links.
  • 1 Cup Red Onion, Diced Small, Divided
  • 3/4 Cup Cooked Spinach, Chopped
  • 3 Tbsp Fresh Garlic, Minced, Divided Or 1 ½ Tsp Dried Garlic
  • 3 Tsp Fresh or Dried Oregano, Divided
  • 2 Tsp Salt Or Grill Seasoning
  • 1 Tsp Pepper
  • 1 Cup Greek Yogurt Full Fat is usually very creamy with less carbs
  • ½ Cup English Cucumber, Diced
  • 2 Tbsp Fresh Squeezed Lemon Juice
  • ½ Cup Roasted Red Peppers, Diced Jarred (or roast fresh in 425 F oven for 20 minutes.)
  • 1 Cup Feta Cheese
  • ½ Cup Kalamata Olives, Chopped Optional
  • ½ Cup Fresh Parsley, Chopped Optional
  • 1 Cup Cherry Tomatoes, Cut in half

Instructions

  • Gather all your ingredients and "tools for the trade" which will really saves you time.
  • Burgers: In a mixing bowl combine ground turkey, ½ cup onion, spinach, 2 tbsp fresh garlic (or 2 tsp dried), 2 tsp oregano, and 1 tsp each of salt and pepper.
  • Form oblong patties to fit in half of a pita, around ½ inch in thickness.
  • Heat evoo in skillet on medium high. Add turkey burgers and brown for 3-4 minutes until golden.
  • Flip burgers and cook on medium heat for 4-5 minutes, or until internal temp is 165 degrees. Tent loosely with foil to keep warm.
  • Sauce: In a small bowl mix yogurt, cucumber and lemon juice. Season with remaining garlic, oregano, and salt.
  • Toppings: On a plate arrange red peppers, remaining onion, Feta cheese, olives, parsley, and tomatoes.
  • Cut pitas in half and toast. Fill pitas with burger, sauce and toppings. Kali Oreksi!! So easy and so tasty!
Appetizers, Dinner Entrees, Lunch, Sides, Soups

Roasted Red Pepper Tomato Soup

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 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

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 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!!
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Breakfast, Lunch, Pie

Spinach and Sausage Quiche

Irma Crepps

This is a family fav that always satisfies a hungry crowd in the morning or afternoon. The delicious filling can easily be changed to your favorite ingredients. Enjoy warm straight from your oven or make ahead of time to serve at room temperature. The aroma in your kitchen will trigger any appetite.

Best Quiche Ever!

Print Recipe
10 carbohydrates per slice (8 slices)
Course Breakfast, Brunch, Lunch
Cuisine American
Keyword Almond flour, Cheddar, Cheddar Cheese, Cherry Tomatoes, Eggs, Onion, Pie Crust, Piecrust, Spinach, Sweet Italian Turkey Sausage, Swiss Cheese
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8

Equipment

  • Glass Pie Plate I prefer glass pie plates to see when the crust is golden.
  • Large Skillet I prefer cast iron, but your favorite frypan will work.
  • Spatula or Wooden Spoon
  • Measuring cups and spoons
  • Chef's Knife
  • Chopping board
  • Rubber spatula
  • Whisk
  • Large mixing bowl
  • 2 Medium Bowls
  • Cheese grater
  • Cookie sheet
  • Colander
  • Aluminum Foil

Ingredients

  • 1 Lowcarbvana's Best All-Purpose Pie Crust or Buy 1 Pre-Made Pie Crust or Opt for No Crust Check out this recipe! Quick, yummy, super easy! Can make ahead and freeze.
  • Cooking Spray or Butter
  • 3 Tbsp Extra Virgin Olive Oil (EVOO)
  • 1 LBS Sweet Italian Turkey Sausage Ground or Links (casings removed)
  • ½ Bell Pepper Green, Red, or Yellow, Diced
  • ½ Onion Yellow or White, Diced
  • 8 Large Eggs
  • 2 Tsp Dijon Mustard
  • ½ Cup Half & Half Or your milk of choice.
  • 1 Tsp Fresh or Dried Dill
  • 1 Tsp Each of salt and pepper
  • ¼ Cup Roasted red pepper Chopped
  • ½ Cup Chopped Frozen or Fresh Spinach Thaw and strain frozen spinach.
  • 1 Cup Swiss or Gruyere Cheese A more intense cheesy flavor if you freshly grate it yourself, but pre shredded cheese is delicious too and saves prep time.
  • ½ Cup Cheddar Cheese Grated or shredded.
  • 1 Tbsp Fresh Parsley

Instructions

  • Preheat oven 350 degrees Fahrenheit.
  • Gather all your equipment and ingredients to save you lots of time!
  • Coat sides and bottom of pie plate with cooking spray or butter.
  • Pick your pie crust option.
  • Dice pepper and onion.
  • In skillet, brown sausage in 2 Tbsp of EVOO on medium-high heat. Break up meat into small pieces in skillet and transfer to a medium bowl.
  • Loosen sausage pan drippings with a spatula and add 1 Tbsp of EVOO. On medium-high heat, add pepper and onion. Season with salt and pepper to taste and saute until soft.
  • In a large bowl, whisk eggs, mustard, Half & Half (or milk), and dill.
  • Stir in sausage, pepper, onion, sun dried tomatoes, and Swiss cheese.
  • Pour into prepared pie crust.
  • Sprinkle Cheddar cheese on top.
  • Place quiche on cookie sheet and bake for 35-40 minutes, until cheese is golden on top.
  • Cover with aluminum foil and continue baking for 10-15 minutes, until the crust is golden.
  • Cool before slicing. Garnish with parsley and serve with cherry tomatoes, and/or avocado slices.
Appetizers, Lunch, Snacks

Hummus Yummus 3 Ways

Irma Crepps

This basic hummus recipe was shared by my fun friend Lisa at least 15 years ago. Although I’ve tweaked it over the years, I’m still making it and still loving it! So creamy and full of flavor, you will make it again and again as well. So quick and so easy!!  Freezes for up to 2 months.

Hummus Yummus 3 Ways

Print Recipe
Approximately 12 Carbs in 2 Tablespoons
Course Appetizer, Brunch, Lunch, Snack
Cuisine American, Italian, Mexican
Keyword Garbanzo Beans, Garlic, Hummus, Lemon, Pesto, Pine Nuts, Red Roasted Peppers, Roasted Pistachios
Prep Time 20 minutes
Total Time 20 minutes

Equipment

  • Food processor
  • Sharp knife
  • Rubber spatula
  • Measuring spoons and cups
  • 3 Small bowls If making all three versions.
  • cutting board

Ingredients

  • 2 Cans Organic Garbanzo Beans Plus water from one can only
  • Juice from 1 Lemon
  • 3 Garlic Cloves, rough chopped
  • ½ Cup Tahini Sesame Paste It may separate like natural peanut butter, so stir from the bottom of container before adding
  • 3 Tbsp Cumin
  • 2 Tsp Kosher Salt
  • 1 Tsp Black Pepper
  • 6 Tbsp Extra Virgin Olive Oil (evoo) Divided
  • ¼ Cup Roasted Red Peppers I buy jars of these! Reserve 1 teaspoon to garnish
  • 1 Tbsp Chipotle in Adobo Sauce Use one pepper, remove seeds, and add some of the canned liquid. Add more if you like it really spicy!
  • 2 Tbsp Cilantro Reserve 1 teaspoon to garnish
  • 1 Tsp Roasted Pistachios
  • ½ Cup Pesto
  • 2 Tbsp Parsley Reserve 1 teaspoon to garnish
  • 2 Tsp Pine Nuts

Instructions

  • Gather all tools for the trade: all equipment and ingredients to save you time.
  • Add 2 cans of garbanzo beans and the liquid from only one can to food processor.
  • Add lemon juice, garlic, tahini paste, cumin, salt, pepper, and 3 tbsp evoo to food processor. Mix until you reach a smooth consistency, about 4-5 minutes.
  • Add 2-3 tbsp of water if mixture is too thick.
  • Scoop out ⅔ of mixture into two bowls for: 1) basic hummus yummus, and 2) herby hummus. The remaining hummus in food processor is for spicy pepper hummus. You can make all three, or just the basic hummus.
  • Basic Hummus Yummus: Drizzle the mixture in first bowl with evoo. Garnish with reserved cilantro and 1 tsp pine nuts.
  • Spicy Pepper Hummus: To remaining mixture in food processor, add roasted red peppers, chipotle pepper (plus 1-2 tsp canned liquid), and 1 tbsp cilantro. Mix well and remove to a second bowl. Drizzle with evoo. Garnish with reserved cilantro and pistachios.
  • Rinse food processor.
  • Herby Hummus: Add third bowl of mixture, pesto, and parsley to food processor. Mix well. Return to third bowl. Drizzle with evoo. Garnish with reserved parsley and pine nuts.
  • Serve with chips, crackers, avocado slices, and cut veggies. Yummmm!