Crab Bisque

This quick and easy Crab Bisque recipe can be on your table (or in your mouth!) in under 30 minutes! Read on for this creamy and delicious, lower-fat recipe.

Crab Bisque

Confession, I used canned lump crab in this recipe. Living in Northeast Pennsylvania leaves fresh shellfish nonexistent in the grocery stores, and I hate to admit it but I’ve never even been in a seafood market…so weird that my husband just called to tell me he is at one, and do I want anything? My answer, “Why have I never been there, and of course, crab cakes!” Ah, Friday’s during Lent (my husband is Catholic, I’m not), delicious seafood dinners! Unfortunately, this soup isn’t vegetarian because I used chicken broth.

Yep, I started this post and hoped to have it done on Friday, but then my daughter got the flu and a double ear infection, doctors on Saturday, distractions on Sunday, Monday I cleaned. So, this is a little late. My real life hasn’t been going the way I would have liked this Winter, thank goodness Spring is coming!

 

Crab Bisque Close-Up

 

Back to the soup. I cut the vegetables small because I love crab, and I didn’t want to mask the crab with big chunks of carrots and celery. It’s just not fair to the crab! I do the same with my New England Clam Chowder. I used equal parts reduced-sodium chicken broth and light cream, to keep the fat as low as possible while still creamy and delicious.

Crab Bisque
 
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Light, quick, and easy Crab Bisque ready in under 30 minutes.
Author:
Recipe type: Soup
Serves: Serves 6
Ingredients
  • 3 cans fancy lump crab meat, drained
  • 2 stalks celery, reserve the celery leaves, finely diced (about ¾ cup)
  • 1 carrot, diced small (about ½ cup)
  • 1 clove garlic, minced
  • celery leaves, chopped
  • 1 tablespoon chopped parsley
  • 3 tablespoons reduced fat butter
  • 2 cups reduced sodium chicken broth
  • 2 cups light cream
  • ½ cup sherry (can use cooking sherry)
  • 2-3 tablespoon all-purpose flour (depending on how thick you want the soup)
  • black pepper, to taste
Instructions
  1. Melt the butter over medium heat in a large pot. Add the carrots and celery, cook until just softened, 5-7 minutes. Sprinkle in the flour, and cook, stirring, for 1 minute. Pour in the chicken broth, add the garlic, chopped celery leaves, chopped parsley, sherry, and pepper. Bring to a boil and cook for one minute. Reduce heat, stir in crab meat and light cream, stir and cook over low heat until heated through.

 

Baked Penne

I was provided with a gift kit of Redpack Tomatoes to facilitate this recipe and giveaway. The recipe, photography, and my opinions are my own.
Baked ziti (or penne pasta) is a fabulous comfort food, and great for these absolutely freezing winter days we have been having, but it’s usually loaded with calories and fat from ground beef and Italian pork sausage. Not going to work for the low-fat, low-cholesterol diet we have been (mostly) following since my husbands heart attack in December. Here is my lightened up, healthier, yet still delicious and indulgent version.

Baked Penne

 

I chose to use penne pasta instead of ziti simply because I couldn’t find a whole wheat, or whole grain, or any type of “healthier” ziti when I looked at the grocery store, but I was able to find it in penne pasta. They are pretty much interchangeable anyway. I replaced traditional Italian sausage with Italian turkey sausage, and ground beef with lean ground pork, and used low-fat cheeses. I have to say, it was just as delicious as the traditional, and my husband loved it, which is most important!

 

Baked Penne

 

Before I get to the recipe, let me tell you about a little giveaway going on over on Red Gold Tomatoes Facebook Page, and a little giveaway I’m hosting myself. On Facebook, 1000 followers a week over 3 weeks are going to receive a branded apron, and a grand prize winner will receive a pasta stock pot, pasta-related serveware and Redpack products. Meanwhile, I am giving away a kit containing 1 28-oz can of Redpack crushed tomatoes, 1 28-oz can of whole peeled tomatoes, 1 28-oz can of diced, 1 6-oz can of tomato paste, plus recipes from Redpack. What a great giveaway for the Italian food lovers! Read on after the recipe for the giveaway entry form.

Recipe adapted from Redpack Baked Ziti.  This recipe makes a lot, I mean like A LOT, so it would be great for a large party. If you have a baking dish larger than 9 x 13, I recommend using it. I used a 9 x 13, and the pan was almost overflowing. You could also use two baking dishes.

4.7 from 3 reviews
Baked Penne
 
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Lightened up Baked Penne Pasta. Keep the comfort food but lose the fat and calories!
Author:
Recipe type: Entree
Cuisine: Italian/American
Serves: serves a crowd (about 24 servings)
Ingredients
  • 16 ounces organic whole wheat penne with milled flax seed (or your favorite penne or ziti)
  • 1 pound bulk mild Italian turkey sausage
  • 1 pound ground pork
  • 28 ounce can Redpack crushed tomatoes
  • 28 ounce can Redpack diced tomatoes
  • 16 ounces reduced fat mozzarella cheese, freshly shredded
  • 15 ounces low-fat ricotta cheese
  • ½ cup shredded Parmesan cheese
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 egg whites
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons Italian seasoning
  • 2 tablespoons olive oil
  • ½ teaspoon red pepper flakes
  • black pepper, to taste
  • chopped parsley, for garnish
  • cooking spray
Instructions
  1. Preheat oven to 375 degrees F. Fill a large pot with water, bring to a boil.
  2. Heat olive oil in a large pan over medium/high heat. Add turkey sausage and ground pork, breaking up the meat with a large spoon. Add the onion and cook, stirring often, until the meat is browned, drain excess fat.
  3. Add garlic, crushed tomatoes, diced tomatoes, basil, Italian seasoning, and red pepper flakes, stir. Let simmer while you cook the pasta. Cook the pasta for 1 minute less than recommended time on the box.
  4. In a large bowl, combine ricotta cheese, 1½ cups mozzarella cheese, egg whites, and black pepper. Stir well, add the pasta and half of the sauce, stir to combine.
  5. Spray a 9 x 13 glass baking dish with cooking spray. Add the mixed pasta, Remaining sauce, and top with remaining mozzarella cheese. Bake for 20 minutes, or until bubbling. Sprinkle with parsley and serve hot.
Notes
Adapted from RedPack

 

The giveaway info! Open to US residents. I will contact the winner by email within 24 hours of the end of the contest, and the winner will have 48 hours to respond, or another winner will be chosen. Giveaway prize will be sent by Redpack.

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Mini Cheese Balls #SundaySupper Red Carpet Party

Serve these Bacon and Smoked Paprika and Walnut Wasabi Mini Cheeseballs at your Red Carpet party (or any party!) and be the star of the show!

Bacon and Smoked Paprika and Walnut Wasabi Mini Cheeseballs

 

Today’s #SundaySupper Red Carpet Party event is hosted by Katie from Ruffles & Truffles, and man, is it delicious! Only the best recipes in the categories of appetizers, entrees, desserts, and beverages have made the cut. In my book, these mini cheese balls are a winner every time. Like right now, as I sit here typing and eating one. They are SO GOOD! 

I found the basic recipe for the cheese balls several years ago in a copy of Food Network Magazine and have made several different versions at the holidays since, but this time I wanted to lighten them up a bit, so I used reduced fat American Neufchatel, reduced fat cheddar, and uncured smoked bacon, which I discovered only has 5% of a days worth of sodium in 3 slices (or at least the brand I bought does).

Mini Cheese Balls

 

There are lots of ways to top the prepared cheese balls, my favorite is bacon and smoked paprika, but you could use finely chopped chives, diced roasted onions, or any kind of finely chopped nut. The hardest part is the wait, they have to chill for 2-4 hours before you can roll them in the topping.

Mini Cheese Balls

Read on after the recipe to see all the rest of the Red Carpet worthy recipes shared today!

5.0 from 2 reviews
Mini Cheese Balls #SundaySupper Red Carpet Party
 
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Delicious, lower fat, Mini Cheese Balls make a great appetizer for your next party.
Author:
Recipe type: Appetiser
Serves: 24-28 cheeseballs
Ingredients
  • 8 ounces reduced fat American Neufchatel, softened (next to the cream cheese in the grocery store)
  • 1 cup reduced fat white sharp cheddar cheese, shredded
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon lemon zest
  • pinch white ground pepper
  • For Bacon and Smoked Paprika Cheese Balls:
  • 4 slices uncured applewood smoked bacon, cooked crisp, drained and crumbled
  • 1-2 teaspoons smoked paprika
  • For Walnut Wasabi Cheese Balls:
  • ¼ cup finely diced walnuts
  • ¼ teaspoon wasabi powder (adjust for desired heat)
Instructions
  1. Combine the cheeses, Worcestershire sauce, lemon zest, and white pepper in a medium bowl, mix well.
  2. Using clean, damp hands roll into balls about 1-inch. Place on a plate and refrigerate for 2-4 hours ,
  3. Place desired toppings in a shallow bowl or plate, mix well, and roll the cheese balls in the toppings, pressing as needed. Serve cold.
Notes
Adapted from Food Network Magazine Mini Cheese Balls

 

Nominees for Best Supporting Appetizers:

Nominees for Best Course in a Leading Role:

Nominees for Best Supporting Sips:

Nominees for Best Delectable Desserts:

Nominees for Best Dressed Table:

Pan Seared Pork Chops with Onion Gravy

Boneless center-cut pork chops with a low-fat, low-sodium onion gravy. Great for weeknights, weekends, or a special occasion! This recipe is adapted from Weight Watchers 50th Anniversary Cookbook.

Pan Seared Pork Chops with Onion Gravy

It took me a few years but I finally got a new Weight Watchers cookbook. The only other one I ever had I lent to a friend, and then she moved out of state before I saw her again. Not really a big deal, I wasn’t mad, and I still had the IPhone app, but there’s something I love about having actual cookbooks, on paper, in front of me. I found this recipe recently while I already had a package of pork chops ready to defrost and use, and was trying to decide what to do. Something different than my usual Honey Herb Pork Chops.

Pork Chops with Onion Gravy

 

These are so easy to make! Just sear the chops for a few minutes until browned, then let them rest while you prepare this simple yet delicious gravy. I can’t give you the exact nutritional information, since I changed the recipe from bone-in pork chops to center cut, along with a few other changes, but they would be under 300 calories a serving. My daughter requested peas as a side dish, but any green vegetable, or a salad would be great.

Pan Seared Pork Chops with Onion Gravy
 
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Easy pan seared pork chops with a delicious onion gravy.
Author:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 4 boneless center cut pork chops, about 1½ pounds
  • 2 small garlic cloves, minced
  • 1¼ cups reduced-sodium chicken broth
  • 1 large yellow onion, thinly sliced
  • 2 teaspoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon cornstarch
  • ¼ teaspoon dried thyme
  • ¼ teaspoon black pepper
Instructions
  1. Sprinkle the pork chops with pepper. Heat the olive oil in a large, deep, nonstick skillet over medium-high heat. Add the chops and cook, turning occasionally, until browned on both sides. Transfer to a plate.
  2. Add the onions, chicken broth, garlic, mustard, and thyme to the skillet. Bring to a boil Reduce heat and simmer, covered, stirring occasionally, until the onions are very tender, about 10-15 minutes.
  3. Sprinkle the onions with the cornstarch, and raise the heat back up. Cook, stirring constantly, for about 1 minute, or until the sauce is bubbly and thickened. Return the chops and juices to the skillet. Reduce the heat and simmer, uncovered, until the chops are heated through, turning occasionally, 2-3 minutes.
Notes
Adapted from Weight Watchers 50th Anniversary Cookbook.

 

Tuna Cakes with Garlic Lemon Aioli

Light, flavorful baked Tuna Cakes complemented with a yogurt aioli ready in less than 45 minutes.

Tuna Cakes with Garlic Lemon Aioli

 

My husband was asking me to make tuna cakes for a few weeks when my friend Christina happened to post a recipe for them. I’ll be honest, what caught my eye more was the garlic lemon aioli she made to go with them. I mean, I LOVE garlic! Sometimes too much, like when I didn’t consider the fact that my garlic cloves were particularly large and I used two of them to make the aioli. Holy garlic!! Yeah, let’s not do that, use 2 cloves only if they are small.

Tuna Cakes

Although I loved Christina’s recipe, I wanted to make it as low-fat and low sodium as possible while still keeping the tuna cakes flavorful. I messed that up a bit when I accidentally dropped two whole eggs into the mixture instead of just the whites like I wanted. That was just the first thing I messed up this week. A few days later I tripped and dropped a completed dish I planned on writing about all over my dining room chair! So, if you were wondering why I haven’t been posting as frequently, it’s because things haven’t been going as planned for a long time.

Tuna Cakes with Garlic Lemon Aioli

I used J & D’s Bacon Salt in both the tuna cakes and the aioli. It has less sodium than regular salt, and gives a really nice, smokey flavor. You may remember I used it in my Bacon Jalapeno Bloody Mary. I would love one of those Bloody Mary’s right about now! Sorry, I miss bacon and I’m not afraid to admit it.

Recipe adapted from It Is A Keeper.

Tuna Cakes with Garlic Lemon Aioli
 
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Baked tuna cakes complemented with a delicious garlic lemon aioli dipping sauce.
Author:
Recipe type: Entree
Serves: 5 cakes, ½ cup aioli
Ingredients
  • For the Tuna Cakes:
  • 2 cans low sodium albacore tuna packed in water, drained
  • 2 eggs, beaten
  • ¾ cup panko breadcrumbs
  • ½ cup finely chopped green bell pepper
  • scant ½ cup finely chopped shallot
  • ¼ cup low-fat plain Greek yogurt
  • ½ teaspoon dried thyme
  • ⅛ teaspoon bacon salt
  • ⅛ teaspoon black pepper
  • extra light tasting olive oil, for brushing
  • For the Garlic Lemon Aioli:
  • ½ cup low-fat plain Greek Yogurt
  • 1 clove garlic, minced (use two if the cloves are small)
  • ½ tablespoon lemon juice
  • ⅛ teaspoon bacon salt
  • ⅛ teaspoon black pepper
Instructions
  1. Prepare the aioli: In a small bowl, combine the Greek yogurt, minced garlic, bacon salt, and pepper. Cover and refrigerate until serving.
  2. Preheat oven to 375 degrees F. In a large bowl, combine the tuna, breadcrumbs, eggs, shallot, green pepper, Greek yogurt, thyme, bacon salt, and pepper. Mix well, then form into 4-5 cakes. Brush lightly with olive oil. Bake in the preheated oven for 20-25 minutes, turning once, until lightly golden.

 

Smoked Salmon Sushi and SushiQuik Review

This post contains an affiliate link for SushiQuik. I earn a commission from any sales through the link. My opinions of SushiQuik are my own. 

Easy homemade Smoked Salmon Sushi filled with avocado and scallions! Why bother going out for sushi when you can make your own the way you want it at home?

Smoked Salmon Sushi

 

I never once had sushi as a kid, tried it one time in my early twenties and hated it, but then in my early thirties I tried it again and came to love it. Well, most of it. I prefer inside-out rolls no matter what the filling, and I don’t like raw tuna usually. Over the years, I would occasionally think about making my own, but never actually did it. I bought a sushi cookbook, did nothing. Bought a rolling mat, did nothing.  In case you didn’t know, I am the Queen of pushing things to the side to do “later”.  Then a few weeks ago I was asked if I would like to try out SushiQuik, a new product for sushi making beginners. It comes with a rolling mat, a training frame for measuring rice to the right amount,

SushiQuik Rice Training Guide

a paddle for spreading the rice, and a roll cutter frame that goes over the rolled sushi as a guide to cutting equal size pieces.

The instructions are fairly easy for a beginner, and I like the rice training guide a lot. It did take me some practice to learn how to roll the sushi so that it was perfectly round.

Rolled Sushi

 

I can’t compare SushiQuik’s rolling mat to bamboo ones since I never tried them, but once I got the hang of lifting and rolling, it was pretty easy. I also liked the cutting guide, since I’m not great at cutting things evenly. All of the parts are dishwasher safe, another plus. The complete SushiQuik starter kit is available for $35.00 or two kits for $55.00. It’s a bit more expensive than a bamboo mat and paddle, but will last longer.

Sushi

 

Smoked Salmon Sushi

Whether you decide to buy the sushi making kit or not, this is an easy recipe for first-time sushi makers, or those that are afraid of raw fish!

Smoked Salmon Sushi
 
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Easy Smoked Salmon Sushi, great for first-time sushi makers!
Author:
Recipe type: Sushi
Cuisine: Japanese/American
Serves: Makes 24 pieces
Ingredients
  • 3 cups prepared sushi rice (recipe below, including ingredients)
  • 3 sheets nori
  • 4 ounces cold smoked wild sockeye salmon, cut into 3-4 inch strips
  • ½ avocado, cut into strips
  • 1 scallion (green part only), thinly sliced
Instructions
  1. For the sushi rice: Place 1 cup sushi rice in a fine mesh strainer and rinse well (until the water runs clear. Drain well, then place the rice in a medium pot with a tight fitting lid. Add 1¼ cup cold water, bring to a boil, reduce heat to low, cover and cook for 20 minutes. Remove from the heat, let stand, covered, for 10 minutes. Mix together ¼ cup seasoned rice vinegar and 1 teaspoon sugar until the sugar is dissolved, stir mixture into the rice. Cover the rice with a damp paper towel until ready to use.
  2. Place the nori on the SushiQuik or other rolling mat with the shiny side down, cover evenly with a thin layer of prepared sushi rice, leaving a ½ inch piece gap at the top of the nori without rice. . If you prefer the rice on the outside of the sushi roll, carefully flip the rice covered nori sheet over. Place a line of smoked salmon strips a quarter of the way away from you, then top with a line of sliced avocado and sprinkle with sliced scallion. Wet the uncovered end of the nori with a water from your fingertip. Lift the sushi mat at the end closest to you and begin to roll, pressing down slightly and pulling out on the mat when it reaches the rice. Continue to roll, pressing down slightly, until you have a round, sealed roll. Remove to a cutting board, and slice with a sharp, damp knife, rinsing the knife every few slices.
  3. Serve cold with soy sauce, prepared wasabi, and thin slices of ginger. Use within 24 hours of preparation. Keep refrigerated until ready to serve.

 

Crispy Oven Baked Hot Wings

Crispy chicken wings made in the oven, then coated with a spicy hot sauce!

Crispy Oven Baked Hot Wings

 

I’m guest posting today over at girichef as part of Heather’s #wingweek. It’s a great time for all these delicious chicken wing recipes, with all the parties being planned for Sunday, there is something for every taste! Unless you don’t like chicken wings any way they are made, then I don’t know what to tell you…maybe try some Jalapeno Cheddar Bites?

These wings are hot, but not ohmygodmymouthisonfiregetmesomewater hot. Actually, I know milk is supposed to be better for taming heat, but since I’m a bit lactose intolerant I’ve never tried it.  The wings are crispy right from the oven! Want to find out how I did it? Then head over to girlichef for my Crispy Oven Baked Hot Wings Recipe.

Beef Pot Roast Soup

Tender beef, carrots, onions, and potatoes slow simmered in a low-sodium broth. This Beef Pot Roast Soup is just the thing to warm you up this winter!

Beef Pot Roast Soup

 

I haven’t been doing well at posting new recipes. Too be honest, I’m struggling a little bit with the change to a low-fat, low-salt, no red meat diet since my husbands heart attack a month ago. We have been eating a lot of fish, and pasta with low-sodium jarred sauces (I’ll make my own in the summer when we have fresh grown tomatoes), and of course chicken and turkey, but I haven’t made anything outstanding (except this soup of course) in over a week. I’ve also been slowly using up the red meat I already had frozen. Like less than once a week, that’s the most I’ll cheat on the diet.

In other news, on Sunday morning, January 25th, we found a dog in our front yard. I was able to get it (it was wearing the blue harness in the picture). It’s a boy, no tags. We took it to the SPCA to find out if he had a chip, and he doesn’t. I have posted in several Facebook groups, my personal page, my blog page, and it’s been shared hundreds of times, but no leads. My husband made up flyers and put them around the neighborhood, showed the flyers to several groomers, and the vets office, nothing. Now we are putting a notice in the newspaper. I have to admit after 4 days I’m getting attached! He’s adorable, well mannered, and cries when I leave his sight. Of course my daughter wants to keep him, so if we do find the owner I want it to be sooner rather than later. Feel free to share this photo:

 

Found Dog

 

I had a package of boneless chuck roast in my big freezer downstairs, and it’s been cold and snowing the past few days, so I thought soup sounded good. The problem was I didn’t really have time to defrost the meat, so I decided to just go ahead and start the soup with the beef still frozen. By simmering it for a few hours the beef becomes tender and delicious, even if started from frozen.

Beef Pot Roast Soup

I simmered the whole boneless chuck roast in low-sodium beef broth with nothing else added, then after a few hours removed it to a cutting board and chopped/shredded the meat, removing the fat almost entirely. Then I put the chopped vegetables in the pot, brought it to a boil, reduced the heat to a simmer while adding the beef back to the pot, and let it simmer until the vegetables and beef were tender.

Beef-Pot-Roast-Soup-Close-Up

 

I kept the vegetables simple, but if you want more, peas or chopped tomatoes would be a great addition.

Beef Pot Roast Soup
 
Prep time
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Tender beef, slow simmered in a low sodium broth makes a delicious, warming soup great for cold winter days.
Author:
Recipe type: Soup
Serves: Serves 6 or more
Ingredients
  • 2⅓ pounds boneless chuck roast
  • 2 32 ounce cartons no fat, low-sodium beef broth
  • 2 cups peeled and chopped carrots
  • 1 large Russet potato, peeled and diced
  • 1 large sweet onion, chopped
  • 2 large garlic cloves, slivered
  • black pepper, to taste
Instructions
  1. Place the beef in a large pot with the broth. Bring to a boil, reduce heat, and simmer for 1-2 hours (from frozen or fresh), until the beef is tender. Meanwhile, chop the vegetables.
  2. Once the beef is tender, turn off the heat, remove the beef to a cutting board and chop or shred the beef. Add the vegetables to the pot, bring to a boil over high heat, reduce heat to a simmer, add the beef back to the pot, and simmer until the vegetables and beef are tender. Serve with a salad for a complete meal.

 

Low Sugar Slow Cooker Cinnamon Apples

This shop has been compensated by Collective Bias, Inc. and its advertiser, Walmart. All opinions are mine alone. #WarmthInACrust #CollectiveBias

Low Sugar Slow Cooker Cinnamon Apples

I’m stuck in a perpetual winter. No, really, around here it seems like winter starts in October and doesn’t end until almost May. Since it’s only the middle of January, we have quite a bit to go before it starts getting warm and stays warm. During this time, I like to make soups from scratch, chili, and roast, but, more often than not I don’t have the hours it takes to do that. That’s when convenient, all ready put together meals like Marie Callender’s pot pies come in handy. I saw them on a recent trip to Walmart, and they looked good.

Marie Callender Walmart Aisle #ad

I wanted to make a complete meal using the pot pie as the entree, and with a salad to start, but what about dessert? Apples! Apples and chicken (the style of pot pie I chose) go together well, but I didn’t want to make an apple pie. With the golden flaky crust of the Marie Callender’s pot pie, I didn’t want to try to compete with that, and besides I wanted something a bit lighter to round out the meal.

Complete Meal with Marie Callender Pot Pie

 

“Baked Apples? What about in the slow cooker?” I was thinking to myself. It sounded good, but would it still be good using less sugar than would normally be in Cinnamon Apples? The answer is yes, they are! They are a bit more tart than normally, syrupy baked apples, but with an extra sprinkle of brown sugar on top after cooking, they are still sweet and delicious without being loaded with sugar!

I start by slicing up peeled and cored apples and placing them in my slow cooker:

Sliced Apples

 

then covering them in a mixture of apple juice, brown sugar, cinnamon, nutmeg, and vanilla.

Uncooked Cinnamon Apples

Cook on HIGH for only two hours. About twenty-five minutes after starting the cinnamon apples, I put the chicken pot pie in the oven. While the pot pie was cooking I put together a simple salad, and then just over an hour and a half later dinner was served!

Marie Callender's Chicken Pot Pie

 

You can find out more about Marie Callender on their Facebook page, visit http://www.mariecallendersmeals.com/ to learn more about their products, and visit http://potpieplease.com  for more great recipes. Marie Callender’s is participating in the Comforts From Home program to help support our troops, you can find out more about the program here http://www.mariecallendersmeals.com/comforts-from-home.

Low Sugar Slow Cooker Cinnamon Apples
 
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Delicious, low in sugar baked apples made in the slow cooker.
Author:
Recipe type: Dessert
Serves: Serves 6
Ingredients
  • 6 Gala or other sweet red apples, peeled, cored, and sliced
  • 2 cups apple juice
  • ¼ cup packed light brown sugar, plus additional for sprinking
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon nutmeg
Instructions
  1. Place sliced apples in a slow cooker. In a bowl whisk together apple juice, brown sugar, cinnamon, vanilla, and nutmeg; pour over the apples.
  2. Set the slow cooker to HIGH and cook for two hours, or until the apples are soft. Serve in dessert bowls sprinkled with additional brown sugar, if desired.

 

Victory Pig Sicilian Style Pizza for #SundaySupper

If you’re from the Wilkes-Barre/Scranton Pennsylvania area this copycat Victory Pig Sicilian Style Pizza will bring your back to your roots. If you’re not, read on to learn about one of my favorite Hometown Foods.

Victory Pig Sicilian Style Pizza

 

This weeks #SundaySupper is being hosted by Coleen from The Redhead Baker, and it’s all about Hometown Food! My hometown, Wilkes-Barre, is full of all different cultures, and as you go to the surrounding towns it becomes even more diverse. For this theme I wanted something that is unique to my area, and I thought of Old Forge Style Pizza. Old Forge is about 25 minutes from Wilkes-Barre and full of restaurants with their own style of Old Forge pizza. The problem with this idea was I never really made it to Old Forge all that often, and there weren’t very many recipes for it online. So I changed my plan just a bit.

Victory Pig Copycat Pizza

 

Victory Pig is a local family owned restaurant located in the city of Wyoming, about 20 minutes from me. It’s been there for decades, and everyone in this area knows about it. They are only open 3 days a week, so you know it’s good pizza when they can stay in business for decades with limited hours. This isn’t healthy pizza in any way, shape, or form. When I asked on Facebook what my local friends thought the cheese was and what in the sauce, the best description I got came from my sister, “That’s a hard question to answer. I honestly have no idea what the cheese & sause are because you taste nothing but onions & grease, even if you get the pizza w/out onions. The “essence” of the onions are there. Don’t get me wrong, I LOVE THE PIZZA!!” This description is spot on! Sicilian pizza is oily, loaded with carbs, and amazingly delicious. It’s a once in awhile treat, and it’s worth the wait! I suppose I could have tried to make this healthier in some way, but then it wouldn’t be my hometown food. My sister tried my recipe, and said it was great and pretty identical to Victory Pig. The real recipe is well guarded, although there are other copycat recipes out there. 

Sicilian Style Pizza

First, I’ll give you the recipe I came up with, then check out all the other recipes the Sunday Supper Contributors made from their hometown!

Adapted from Parade’s Community Table

5.0 from 1 reviews
Victory Pig Sicilian Style Pizza
 
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Copycat recipe for Victory Pig Sicilian Style Pizza,
Author:
Recipe type: Entree
Cuisine: Italian American
Serves: Serves 6
Ingredients
  • For the dough:
  • 2½ cups sifted all purpose flour
  • 1 cup warm (100-110 degrees) water
  • 2¼ ounce packages active dry yeast
  • 1 teaspoon white granulated sugar
  • 1 teaspoon salt
  • ½ cup olive oil plus additional for coating bowl and pizza
  • For the topping:
  • 1 28 ounce can whole tomatoes
  • 1 large sweet onion, sliced into very thin strips about 2 inches long
  • 1 teaspoon white granulated sugar
  • 6 ounces freshly shredded colby jack cheese
  • 4 ounces freshly shredded muenster cheese
  • dried oregano
  • black pepper
Instructions
  1. Combine the flour, sugar, and salt in a large bowl. Add ½ cup of the warm water, then mix remaining ½ cup water with the yeast until foamy; stir into the flour mixture. Stir the flour mixture until moistened, then turn out onto a lightly floured surface and knead for 5 minutes, adding more flour if needed to keep the dough from becoming sticky. Lightly oil the bowl you mixed the flour in, then place the dough back in the bowl, cover with a clean kitchen towel, and let rise for 1 hour.
  2. While the dough rises, prepare the sauce. Put the undrained tomatoes in a bowl and crush with your hands, then add the very thinly sliced onions and sugar and stir. Set aside.
  3. Coat a 17x11 inch or slightly larger baking sheet with the olive oil, adding more if necessary to thickly coat the sides and bottom.
  4. Punch the dough down and hand stretch it as much as possible. Place on the baking sheet and continue to press the dough down until it covers the sheet. The olive oil should have spilled over the top and covered the entire top of the dough, if it doesn't brush with additional. Let rise again for 15 minutes.
  5. Preheat oven to 400 degrees F
  6. Sprinkle half of the cheese over the top of the dough, then spoon the sauce/onion mixture on top. Sprinkle with remaining cheese, oregano, and black pepper.
  7. Bake in the preheated oven for 20-25 minutes until the crust is golden brown.
Notes

 

Breakfast

Drinks

Appetizers and Snacks

Main Dishes

Side Dishes

Desserts

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