Light Parmesan cheese sauce recipe
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- Dish type
- Side dish
- Cheese sauce
Very quick to make, this Parmesan cheese sauce is also lighter than most thanks to the addition of creme fraiche instead of the usual double or single cream. Serve with your favourite pasta or use to top vegetables.
22 people made this
- 30g butter
- 200g crème fraîche
- 1 clove garlic, crushed
- 4 heaping tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley
MethodPrep:5min ›Cook:5min ›Ready in:10min
- Melt the butter in a saucepan over low heat. Add the crème fraîche and mix well. Then add the garlic, Parmesan and parsley. Mix well until the sauce thickens slightly. Remove from the heat, and serve with your favourite pasta or veggies.
Reviews & ratingsAverage global rating:(2)
- 1 pound fresh asparagus, trimmed
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 clove garlic, minced
- 2 tablespoons flour
- 1 cup low-fat milk
- ¾ cup freshly grated Parmesan cheese
- salt and freshly cracked black pepper to taste
- 1 pinch lemon zest
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Place asparagus on the baking sheet and season with salt and black pepper. Drizzle with olive oil and lightly toss to coat evenly.
Roast in the preheated oven until asparagus is tender-crisp, about 10 minutes for thin asparagus, or 14 minutes for large asparagus.
Meanwhile, melt butter in a saucepan over medium heat. Add garlic and stir for 1 to 2 minutes until softened, taking care not to burn garlic. Sprinkle flour onto butter and cook, whisking constantly until mixture is golden and thick, 1 to 2 minutes. Slowly whisk in milk and bring to a light boil until sauce starts to thicken, 2 to 3 minutes.
Sprinkle in Parmesan cheese and continue whisking until smooth. Season with salt and pepper. Remove from heat - sauce will further thicken.
Place asparagus on a serving platter and drizzle with cheese sauce. Garnish with lemon zest and serve immediately.
Recipe Makeover: Healthy Eggplant Parmesan
Say arrivederci to heavy, greasy Eggplant Parmesan.
Eggplant Parmesan, the Italian-American dish of baked eggplant, tomato sauce, and cheese is a classicrowd-pleasing favorite. What&aposs not to love? Fried-eggplant goodness is buried under piles of gooey cheese, with the tangy counterpoint of the tomato. Whileਊ delicious combination, this dish knows no nutritional boundaries𠅊 single serving has enough saturated fat and almost enough sodium for a whole day! Talk about a dish that could stand to lose a few.
Fortunately, we&aposve found a way to indulge while keeping your waistline in check. To walk this recipe back, we dredge eggplant slices in crispy, whole-wheat panko, then bake them to crunchy, meaty perfection. Leaner part-skim ricotta is jazzed up with garlic, crushed red pepper, basil, and cheese. Thinly sliced mozzarella stretches our cheese budget, while gourmet jarred pasta sauce streamlines the method. This tasty casserole loses the heaviness, not to mention the grease, of the old standard. You&aposll even have room for dessert.
You could order this yummy dish at your local Italian restaurant but it might not be as healthy as you think. A serving of eggplant Parmesan can set you back over 1300 calories, over 70 grams of fat, and more than 3000mg of sodium! By comparison, the recipe offered here lightens up with just 260 calories per serving, 7 grams of fat and only 219mg or sodium. That&aposs quite a difference! The chart below compares nutritional content for this dish at several popular Italian chain restaurants.
Easy Alfredo Sauce (w/Cream Cheese)
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Homemade Alfredo Sauce with Cream Cheese is the creamiest, easiest quick fettuccini Alfredo ever! Made with just 5 ingredients in 20 minutes.
Learning to cook homemade sauces like Easy Marinara makes weeknight cooking so much easier, tastier, and affordable. You won’t have to rely on store-bought sauce when an Italian Food craving hits.
ALFREDO SAUCE WITH CREAM CHEESE
If you are looking for a quick and easy dinner tonight, this is the Alfredo Sauce for you. Made in less than 20 minutes, this tasty creamy Alfredo Sauce with Cream Cheese tossed with your favorite pastas sure to be a weeknight go-to meal.
This Alfredo Sauce with Cream Cheese recipe comes together with just a handful of inexpensive ingredients. It’s much richer and creamier than any store-bought sauce and you can easily double the recipe to freeze for later.
This easy creamy sauce can be used in so many ways, not just pasta dishes. Serve Alfredo Sauce with Cream Cheese over wide noodle pastas like fettuccine, cheesy stuffed pastas like tortellini, or substitute it in Meat Lasagna.
Spoon this creamy sauce over side dishes like Roasted Broccoli and Roasted Red Potatoes to turn them into main dishes. Top Baked Chicken Thighs with this easy Alfredo Sauce for a quick and filling keto dinner.
Alfredo Sauce with Cream Cheese makes an easy and delicious dipping sauce for Garlic Bread or French Roll Breadsticks. Next time you throw a party, keep Alfredo Sauce with Cream Cheese warm in a mini crockpot, stirring occasionally, served with bread for a tasty Italian appetizer.
MORE EASY, DELICIOUS HOMEMADE SAUCES
Quick and Easy Marinara Sauce
Homemade Meat Sauce
Best Homemade & QUICK Enchilada Sauce (Top 10 Ways to Use It!)
Homemade Bolognese Sauce
Using Grated Parmesan and Cream Cheese:
The total time to make Alfredo Sauce with Cream Cheese goes quickly if your cream cheese is softened. Put cream cheese on counter about 30-45 minutes before you want start dinner or just put it in a microwave safe bowl covered with a wet paper towel and microwave it for 90 seconds on half power.
Either way do NOT use cold cream cheese. If you use cold cream cheese, don’t try to increase the heat to cook faster. Cooking dairy at a high heat curdles it so you won’t get a creamy sauce.
Easily grate parmesan at home for Alfredo Sauce with Cream Cheese using either the fine side of your cheese grater (making fine shreds) or use a food processor. For this quick and easy version we actually used the grated Parmesan you buy in a shaker and it was DELICIOUS. No gritty aftertaste.
More Easy Chicken Recipes
- — Fresh and flavorful, this salad just might be the ultimate chicken dinner! — The chicken is juicy, ultra flavorful, and easy to make. Add this one to your rotation you won’t regret it! — Think of this as a much lighter take on chicken parmesan. Garlic basil marinated chicken breasts baked alongside fresh tomatoes and finished with mozzarella cheese. — Easy baked spaghetti squash with butter cooked chicken, parmesan, and fresh lemon. Healthy and delicious!
Recipe updated, originally posted April 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne
How to Make It
Preheat oven to 425°F. Line 2 baking sheets with parchment paper.
Trim both ends of each zucchini so that it’s about 7 inches long. Cut each zucchini lengthwise into 4 equal slices (about 1/4 inch thick). Arrange zucchini on a work surface sprinkle evenly with salt.
Combine cornstarch, garlic powder, and pepper in a shallow dish. Combine eggs and water in another shallow dish whisk until well combined. Place panko in a third shallow dish.
Working with 1 zucchini slice at a time, dredge each in cornstarch mixture, shaking off excess. Dip in egg mixture, turning to coat. Dredge in panko, pressing gently to adhere. Place on prepared baking sheet. Repeat process with remaining zucchini. Coat top of breaded zucchini with cooking spray. Bake at 425°F for 15 minutes. Carefully turn zucchini slices over, and rotate pans. Bake an additional 15 minutes (for a total of 30 minutes) or until crispy on the outside and tender when pierced with a knife.
Coat an 11 x 7–inch baking dish with cooking spray. Arrange half of zucchini in pan, overlapping slightly if necessary. Spread 1 cup marinara down the middle of zucchini, leaving about 1 inch of either end uncovered. Sprinkle about 1/2 cup mozzarella and half of Parmesan over sauce. Arrange remaining zucchini on top, overlapping slightly if necessary. Spread remaining cup marinara down the middle of zucchini, leaving about 1 inch of either end uncovered. Sprinkle remaining 1 cup mozzarella and remaining half of Parmesan over sauce. Bake, uncovered, at 425°F until cheese is bubbly and lightly browned, 20 to 25 minutes.
nonstick cooking spray, such as Glicks Cooking Spray
2 medium eggplants
1/2 teaspoon salt, plus extra to salt the eggplants
1 teaspoon garlic powder
7 ounces farmer&rsquos cheese, crumbled
8 ounces shredded mozzarella cheese, divided
- 2 slices whole-wheat sandwich bread, torn into pieces
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon olive oil
- Coarse salt and ground pepper
- 2 tablespoons all-purpose flour
- 1 large egg white
- 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
- 3/4 cup shredded part-skim mozzarella (3 ounces)
- 1 can (28 ounces) whole peeled tomatoes, in puree
- 1 garlic clove, minced
Preheat oven to 425 degrees, with rack in upper third. Line a rimmed baking sheet with aluminum foil set aside. In a food processor, place bread, Parmesan, oil, and a pinch each salt and pepper. Pulse until coarse crumbs form transfer to a shallow bowl. Place flour in a second shallow bowl season with salt and pepper. Place egg white in a third shallow bowl, and beat with a fork until frothy.
Dip top side of a chicken breast in flour, shaking off excess. Dip same side in egg white, letting excess drip off, then in breadcrumbs, pressing to adhere. (Do not bread other side.) Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet. Bake until breadcrumbs are crisp and browned, 8 to 10 minutes. Remove from oven sprinkle with mozzarella. Continue baking until chicken is opaque throughout and cheese is lightly browned, 2 to 4 minutes.
Meanwhile, in a large skillet, place tomatoes, breaking them up with your fingers. Add garlic season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes. Serve chicken with a generous amount of tomato sauce.
Tips for the Perfect Parmesan Crusted Chicken
- Thinner chicken breasts work best for this recipe. I always pound my chicken to about a quarter to a half inch thick. This ensures even cooking throughout without burning the outside crust.
- Add your butter to a screaming hot pan. Make sure that pan is super hot before adding your chicken. This will give your chicken that nice golden crust on the outside.
- You can also fry up your chicken in a little extra virgin olive oil.
- After removing the chicken from the pan, de-glaze your pan with a little bit of chicken stock or broth. You want all those bits of browned crust for your sauce. YUM!
- You can use fresh or dried basil in the sauce, either will work.
- If you can, try to use freshly grated Parmesan cheese in the sauce. It melts beautifully and gives the sauce a nutty, salty flavor that pairs perfectly with the chicken.