35+ Easy Easter Recipes

I’m in complete denial that Easter is just one week away! If you’re like me and you waited until the last minute to plan what you’ll be serving, you’ve come to the right place. I’ve got over 35 easy Easter recipes for you to choose from!

35 Easy Easter Recipes- This collection has it all,  Easter appetizers, entrees, sides, and desserts. Everything you need to plan your Easter dinner!

This recipe collection includes delicious Easter brunch and dinner ideas, covering everything from appetizers to drinks and dessert. There are healthy options and indulgent treats, so pick your favorites, Pin them to your Easter board, print them out, and enjoy!

Appetizers and Soups

Bacon Cheddar Deviled Eggs
Mushroom Pate from The Tasting Page
Baked Brie with Honey and Toasted Almonds from The Lemon Bowl
Curried Deviled Eggs from The Muffin Myth
Classic Southern Deviled Eggs from The Kitchen is My Playground
Shredded Potato Nests with Spicy Aioli from It’s Yummi
Ham and Cheese Puff Pastry Bake from Wonky Wonderful
Asparagus Soup with Dill Oil Drizzle


Baked Ham with Strawberry Dijon Glaze
Slow Cooker Brown Sugar Pineapple Ham from Julie’s Eats and Treats
Blood Orange Glazed Ham from The Rebel Chick
Cumin Seared Pork Tenderloin from Very Culinary
Pesto Crusted Rack of Lamb from Cook the Story
Brown Rice Penne with Lamb and Mint Pesto from Running to the Kitchen
Crock Pot Cola Ham from Tammilee Tips

35+ Easter Dinner Recipes- A great collection full of dinner ideas from appetizers to desserts!

Side Dishes

Millet Pilaf from An Edible Mosaic
Cranberry Cream Cheese Hot Cross Buns from Pastry Chef Online
Orzo with Black Olives and Asparagus from Home Cooking Memories
Citrus Glazed Easter Carrots from Our Thrifty Ideas
Cheesy Potatoes Au Gratin from Pressure Cooking Today
Simple Garlic Parmesan Green Beans from A Cedar Spoon
Maple Cinnamon Cream Cheese Crescent Rolls from Crumbs and Chaos
Brussels Sprouts Salad with Shallot Vinaigrette from Lemons for Lulu
Funeral Potatoes from Clarks Condensed
Spinach Gratin from Karen’s Kitchen Stories

Easy Easter Recipes- Enjoy this wonderful collection of easy Easter recipes to help you plan your Easter Dinner. This collection contains everything from appetizers to desserts and will be a go-to reference for all!


Lemon Bars
Layered Ribbon Jello Salad from Two Healthy Kitchens
Marshmallow Crème Filled Cupcakes from Homemade Interest
Vanilla Cake with Chocolate Fudge Icing from Erren’s Kitchen
Lemon Cupcakes with Blackberry Frosting from Growing Up Gabel
Gluten Free Carrot Cake Cupcakes from Food Faith Fitness
Coconut Caramel Truffle Peep Nests from Frosting and a Smile
Healthy Carrot Cake from Well Plated
Healthy(er) Spring Dirt Cups from Happy Food Healthy Life
Carrot Cake Cheesecake from Chocolate Moosey
Strawberries and Cream Tarts from Housewife in Training Files
Lemon Supreme Dessert from Cooking on the Front Burner
Easter Egg Nest Macaroons from Yummy Healthy Easy


Dark Chocolate Cinnamon Easter Eggnog from Snappy Gourmet

Crispy Honey Chicken Spring Salad for #SundaySupper

Get ready for Spring with this Crispy Honey Chicken Spring Salad that makes a great light dinner!

Crispy Honey Chicken Spring Salad

We are celebrating the beginning of Spring for this week’s #SundaySupper, and sharing some of our favorite recipes of the season. This Spring Fling is being hosted by DB (Foodie Stuntman) of Crazy Foodie Stunts and Valerie of Lifestyle Food Artistry.

I love Summer a lot more than Spring, but I do love the fact that some of my favorite produce is in season. Asparagus, broccoli, spinach, baby lettuce, and more! Two of these are main ingredients in two of my all-time favorite recipes I’ve written about so far, Asparagus Soup and Broccoli Cheddar Pasta Salad. I usually make the Asparagus Soup for Easter dinner, and the Broccoli Cheddar Pasta Salad for all get-together’s all Spring and Summer long.

Honey Chicken Spring Salad


I signed up for this week’s #SundaySupper post a little late, and had to make a recipe with ingredients I already had on hand, Spring salad mix, chicken, grape tomatoes ( I wish they were in season!), red onion, and avocado. I didn’t want to put an Italian or cream dressing over it, so I used a drizzle of avocado oil.

Crispy Honey Chicken with Spring Salad Mix


Check out all the great recipes being shared today after the recipe for Crispy Honey Chicken Spring Salad!

5.0 from 2 reviews
Crispy Honey Chicken Spring Salad for #SundaySupper
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Crispy Honey Chicken, baked in the oven, tops a deliciously light Spring Salad.
Recipe type: Entree
Serves: Serves 4
  • 1 lb chicken breast
  • ½ cup honey
  • ¾ cup panko breadcrumbs
  • 1 tablespoon Italian Seasoning
  • ⅛ tsp black pepper
  • 2 tablespoons olive oil
  • 5 ounces Spring Salad Mix, washed well and dried
  • 1 avocado, pitted, peeled, and diced
  • 1 cup (or more) grape tomatoes
  • ½ cup thinly sliced red onion
  • avocado oil, for drizzling
  1. Preheat the oven to 400 degrees F. Mix together the panko breadcrumbs, Italian seasoning, and black pepper. Cut the chicken breast(s) in half length-wise, then into ½ inch strips. Coat the chicken pieces with the honey, then roll in the breadcrumbs. Place on a large baking pan and drizzle with olive oil. Bake in the preheated oven for 20 minutes, turning after 10 minutes.
  2. Meanwhile, prepare the salad. Once the chicken is cooked, lightly stir the chicken into the salad. Serve on dinner plates, lightly drizzling the salad with avocado oil.







Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Four Cheese Mac and Cheese with Roasted Cauliflower

Four Cheese Mac and Cheese with deliciously seasoned roasted cauliflower. Creamy mild cheddar, Cooper Sharp American, Fontina, and a sharp Dubliner with Irish stout highlight this Mac and Cheese that is a hit with kids and adults alike!

Four Cheese Mac and Cheese


I’m taking part in The Crazy Ingredient Challenge today for the first time in a year! Seriously, the last time I did was a year ago tomorrow with Blueberry Habenero Dipping Sauce. Then came a few months were I didn’t have time to make something, followed by a few months were I couldn’t think of what to make, or I didn’t like either ingredient (we get to vote on two) so it was a no-go. But, Cauliflower and Cheese! I don’t even consider that crazy at all, so I thought I would change up ordinary Mac and Cheese with cauliflower mixed in by roasting the cauliflower and using a Dubliner cheese with Irish Stout in it. Delicious! The only problem was I don’t think I whisked long enough after adding the Dubliner to the milk for it to properly melt. Still good, just not as creamy as I would have liked. Truthfully, maybe that type of cheese won’t melt to creamy, I’m not sure, I never tried melting it before.

Four Cheese Mac and Cheese with Roasted Cauliflower


I can tell you that one of the tricks to making perfectly creamy cheese sauce is to use fresh shredded cheese. The pre-shredded packages they sell in grocery stores contain starches and cellulose to prevent the cheese from caking, which in turn prevents proper melting. Another tip is to slowly add the shredded cheese to heated milk, while whisking constantly.

Four Cheese Mac and Cheese with Roasted Cauliflower


The rest of the recipes being shared today for the Crazy Ingredient Challenge Cauliflower and Cheese are shown below the recipe. If you are a food blogger and would like to join in just click on this button



and follow the simple directions. Now for the printable recipe:

5.0 from 1 reviews
Four Cheese Mac and Cheese with Roasted Cauliflower
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Cheesy Four Cheese Mac and Cheese with seasoned roasted cauliflower. Great for kids and adults!
Recipe type: Entree
Serves: 8 servings
  • For the Roasted Cauliflower:
  • 4 cups bite size cauliflower florets
  • 2 tablespoons light olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • For the Mac and Cheese:
  • 12 ounces elbow macaroni
  • 4 ounces 2% milk Mild Yellow Cheddar, shredded
  • 4 ounces Cooper Sharp American, shredded
  • 4 ounces Dubliner Cheese with Irish Stout, shredded
  • 4 ounces Fontina cheese, shredded
  • 2 tablespoons reduced fat butter
  • 2 tablespoons flour
  • 3 cups 2% milk
  • black pepper, to taste
  • chopped parsley, for garish
  1. Preheat the oven to 400 degrees F. Place the cauliflower florets on a large baking sheet, toss with the olive oil, and sprinkle with Italian seasoning and garlic powder. Roast in the preheated oven for 20 minutes, turning after 10 minutes.
  2. Meanwhile, start the water for the macaroni in a large pot, and prepare according to package direction. While the water is coming to a boil, begin to prepare the cheese sauce.
  3. Melt the butter in a large saucepan over low heat. Stir in the flour and cook for one minute. Slowly whisk in the milk, whisking constantly, until the milk is steaming. Slowly add the shredded cheeses, a small handful at a time, whisking constantly, until all the cheese is melted and the sauce is bubbly.
  4. Add the roasted cauliflower to the cooked pasta, pour in the cheese sauce and stir. Let sit for 5 minutes to absorb the sauce. Season with black pepper and garnish with parsley, if desired.


Naan Pizza with Arugula Pepper and Onion

In search of a quick dinner for those busy weeknights? Just grab some naan bread and a few fresh vegetables, and dinner can be on the table in 30 minutes with this healthy Arugula Pepper and Onion Naan Pizza!

Arugula Pepper and Onion Nann Pizza


This is the first recipe I’ve shared in a while that I don’t have a back-story for, other than this is what we had for dinner last night. I’ve been making salads to go with dinner often since my husband’s heart attack. My thinking is if he fills up on salad, he will eat less of the main course. He doesn’t always get the concept of a serving size and will eat a lot more than that! So, anyway, I’ve been varying the type of greens I buy for the salads, and chose arugula this week. Believe it or not, my 5 year old will eat it! I only ever ate iceberg lettuce as a kid. She wasn’t really thrilled with it cooked in this naan pizza, though, but she ate it!

Baked Arugula Pepper and Onion Nann Pizza


I figured I would use some of the arugula to make a pizza, so I grabbed a bell pepper and a red onion at the store. I was thinking I was going to use regular flatbread, like I did for my grilled flatbread pizzas, but I couldn’t find any, so I grabbed a package of naan bread, and Naan Pizza with Arugula Pepper and Onion was born! I had never had naan bread before, and it’s pretty good. Great for making a quick pizza, I hate waiting for dough to rise! Making these is really simple, just slice the vegetables very thin (so they cook fast), brush the bread lightly with olive oil, top with the veggies, a little bit of reduced fat mozzarella and parmesan and bake for 15 minutes.

Naan Pizza with Arugula Pepper and Onion


I’m positive this isn’t the last time I will use naan bread in a recipe, I can think of several different things I could do with it. I mean, besides pizza, I can come up with a thousand ways to make pizza! Enjoy!

Would you like to attend the Food and Wine Conference and meet me and many of my great foodie friends this July? Use discount code fwc15martb to receive $50 off your ticket!


Naan Pizza with Arugula Pepper and Onion
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Quick pizza made with naan flatbread, arugula, sweet bell peppers and onions.
Recipe type: Entree
Serves: 2 flatbread pizzas (about 3 servings)
  • 2 Stonefire naan flatbreads (1 package)
  • 1 packed cup arugula, washed and squeezed dry
  • ½ cup thinly sliced yellow bell pepper (or any color you prefer)
  • ½ cup thinly sliced red onion
  • ½ cup reduced fat mozzarella cheese, finely shredded
  • ½ cup Parmesan cheese, finely shredded
  • olive oil, for brushing
  • sprinkle Italian seasoning
  • sprinkle black pepper
  1. Preheat oven to 400 degrees F.
  2. Place the flatbreads on a large baking sheet and brush the tops lightly with olive oil. Sprinkle each flatbread with Italian seasoning and black pepper. Sprinkle each flatbread with half the arugula, peppers, and onions, then sprinkle each flatbread with half of the cheeses.
  3. Bake in the preheated oven for 12-15 minutes, or until the cheeses are melted and the crusts are golden. Serve hot.


Baked Chicken Croquettes #SundaySupper Retro Food

Let’s go back in time with these Baked Chicken Croquettes and other great old-time recipes for #SundaySupper Retro Food!

Baked Chicken Croquettes


I love cooking at old cookbooks, some of the recipes are so different than anything made today! So, of course, I love this weeks Retro Food theme, hosted by Heather from Hezzi-D’s Books and Cooks. I also love this recipe! I grew up eating chicken croquettes, but they weren’t homemade, they were the frozen, store-bought kind. After I got married I looked for them in a few local grocery stores, and nobody carried them anymore. I started making my own, and must have made them at least twenty times, but as I got busier with the blog and my family, I forgot about them. Well, that and my mother-in-law’s grocery store started carrying them sometimes and my husband would pick them up for me. Not the same as my homemade croquettes, but lack of time…yada, yada…

Fast forward in time to this Retro Food theme, and my search for a great recipe to make. My husband was even trying to help me. Duh, chicken croquettes! Popular in the 1970’s and 80’s. Only, I couldn’t find my recipe anywhere! Did I make a recipe from a cookbook? Looked through all the ones I’ve owned since we got married. Did I find it online? I searched, but couldn’t find anything that sounded like what I used to make. Did I make up my own recipes? Very possible, but then why is it not written down in any of my notebooks? I have NO IDEA!! I still wanted to make them though, so I turned to a classic recipe, and made some necessary changes for my husband’s diet.

Oven Baked Chicken Croquettes


I went with a recipe from The Fannie Farmer Cookbook by Marion Cunningham. It isn’t very much like the recipe I used to make. First of all, it calls for a thick Bechamel sauce in the chicken mixture. I think I just used milk, but I wanted to try it. Secondly, it has lemon juice and a little bit of cayenne pepper in the mix. I know I never used either, but decided to try it as well. My suggestion would be to use a very small pinch of cayenne, I think I used to much. I had to bake the chicken croquettes, I just couldn’t justify frying them with my husband’s low-fat diet. But I still wanted them crispy, so I lightly brushed them with canola oil.


Chicken Croquettes


I also made a homemade chicken gravy. I suggest that if you are making chicken specifically for this recipe, that you simmer 2-3 chicken breasts in low-sodium chicken broth for 1 hour, then save the broth to make the gravy. It will be delicious! You could easily do this, and shred the chicken the day before to save time.

Baked Chicken Croquettes


Just two more quick things to announce before I give you the recipe. First, thanks to #SundaySupper  I’m excited to share with you that I was chosen as a brand ambassador for The Food and Wine Conference this July! Have you heard of it? I can’t wait to meet some of my foodies friends for the first time! Do you want to go?  Use this discount code code:  fwc15martb  to save $50 off your ticket. Find out more here: http://foodandwineconference.com/.  Second, make sure to check out all the groovy retro foods shared today at the bottom of this post. Did I really just say “groovy”? Kill me please, I am not that old!!

Baked Chicken Croquettes
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Traditional chicken croquettes baked in the oven. All the delicious taste without frying!
Serves: 8 croquettes, 2 cups Chicken Gravy
  • For the Chicken Croquettes
  • 2 cups finely shredded chicken breast (preferably simmered in low-sodium chicken broth for 1 hour to cook)
  • 1 cup Thick Cream Sauce ( 1 cup HOT 2% milk, 3 tablespoons all-purpose flour, 2 tablespoons light butter, fresh ground pepper, to taste)
  • ¼ cup minced celery, with leaves (about 1 tablespoon minced leaves)
  • ¼ cup minced yellow onion
  • 1 tablespoon minced parsley
  • 2 teaspoons lemon juice
  • small pinch cayenne pepper
  • 2 eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • canola oil, for brushing (less than ¼ cup)
  • cooking spray
  • For the Chicken Gravy
  • 1 cup reserved chicken broth (or low-sodium chicken broth)
  • 1¼ HOT cup 2% milk
  • 2 tablespoons finely shredded chicken
  • 2 tablespoons light butter
  • 2 tablespoons flour or 1 tablespoon cornstarch
  • 1 teaspoon minced parsley
  • black pepper, to taste
  1. Make the Thick Cream Sauce: Melt the butter in a small saucepan over low heat. Stir in the flour and cook, stirring constantly until it forms a thick paste, 1-2 minutes. Add the HOT milk (heat it in the microwave in a microwave safe liquid measuring cup) and pepper, continue to stir, and bring to a boil. Reduce heat and cook for 2-3 minutes more, stirring, until thickened. Remove from heat and pour a thin layer of milk over it to prevent a skin from forming. Set aside.
  2. In a large mixing bowl, combine the chicken, celery, onion, lemon juice, parsley, cayenne pepper, and cream sauce. Stir until well blended. Cover with plastic wrap and refrigerate until chilled (at least 45 minutes).
  3. Preheat oven to 450 degrees F. Form the chicken mixture into 8 balls or cones about 2 inches round. Dip each ball in the beaten eggs, then roll in the panko breadcrumbs. Place on a large baking sheet sprayed lightly with cooking spray. Brush lightly (or spray) with the canola oil. Bake in the preheated oven for 20 minutes, turning carefully after 10 minutes.
  4. Meanwhile, make the gravy: Melt the butter in a small saucepan, stir in the flour, cook for one minute, pour in the chicken broth and bring to a boil. Cook, stirring for 1 minute. Add in the milk, chicken, parsley,and black pepper, reduce heat to low, and simmer, stirring often until thicken.
Adapted from The Fanny Farmer Cookbook


Bodacious Breakfasts and Appetizers:

Made in the Shade Main Dishes:

Swell Side Dishes:

Dreamy Desserts:

The Bee’s Knees Beverages:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

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.

5.0 from 1 reviews
Crab Bisque
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Light, quick, and easy Crab Bisque ready in under 30 minutes.
Recipe type: Soup
Serves: Serves 6
  • 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
  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!
Recipe type: Entree
Cuisine: Italian/American
Serves: serves a crowd (about 24 servings)
  • 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
  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.
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.
Recipe type: Appetiser
Serves: 24-28 cheeseballs
  • 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)
  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.
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.
Recipe type: Entree
Serves: 4 servings
  • 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
  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.
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
Prep time
Cook time
Total time
Baked tuna cakes complemented with a delicious garlic lemon aioli dipping sauce.
Recipe type: Entree
Serves: 5 cakes, ½ cup aioli
  • 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
  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.