Mini Hawaiian Pizzas.... with 'copycat' Pizza Hut Pizza Sauce!

    On my journey of healthy eating, I am having some big cravings for those naughty foods I just can't resist. I am a self proclaimed Pizza-Loving-Addict! lol  Oh, how I love me a big ol' piece of ooey gooey cheesey pizza! Mmmmm   So it's had me thinking. How can I get a taste for some, without ruining my clean eating plan. Then I remembered this classic and easy way of making pizza. English Muffin style! : ) 

   I grabbed a bag of Whole Wheat ones at the store, and then thought Hawaiian Style toppings would be perfect to go on top! I also had remembered that I have an old 'Pizza Hut' copycat pizza sauce recipe that is SO GOOD. Please, please, please DONT buy those nasty little cans of pizza sauce at the store! *GAG*  Especially when you can make your own homemade version in just a couple minutes. To me, it tastes very similar to Pizza Huts. The flavor is delish! All you need is a can of tomatoe sauce, and a few seasonings, and voila, you will have delicious homemade pizza sauce!

Makes 2 cups
  • 1 (15 oz) can Tomatoe Sauce
  • 2 tsp dried Oregeno
  • 1 tsp dried Marjoram
  • 1 tsp dried Basil
  • 1 tsp Garlic Salt
Mix all together in a bowl.

Makes 4 servings
  • 8 Whole Wheat English Muffins
  • Pizza Sauce
  • 2 cups part-skim Mozzerella cheese, shredded
  • 2 cups Pineapple tidbits
  • 2 cups Canadian Bacon or Ham, chopped

Directions:  Preheat oven to 375 degrees. Split english muffins in half. Place halves on top of a cookie sheet. Spread 3 tablespoons worth of pizza sauce on top. Add chopped canadian bacon and pineapple on top. Sprinkle each piece with shredded mozzerella cheese. Bake for 12 minutes or until cheese has melted.


Chicken Stir-Fry

   Hello friends! I have a really great recipe for you tonight. How about some HEALTHY Chicken Stir-Fry! Yum! But first, I have a quick announcement.....

   My friend Brandie, over at The Country Cook is having me Guest Post on her blog tomorrow, Wednesday April 27th. I am sharing this delicious Strawberry Chicken Salad recipe I posted awhile ago, so stop by her fantastic blog and say Hello! I want to say a big 'Thank You' to Brandie for having me over  : )

   Okay, on with this great recipe. It was super easy, and totally delicious. I made it two ways. For my kiddos, I put it on top of this brown rice. They loved it! But for me, I made it into lettuce wraps!

   Mmmmm. They were so tasty. And low carb. And low calorie. All the things I am striving to eat to get that bikini body! lol  : )  I have been on the hunt for healthy recipes lately. Out of the tons of cookbooks I have, only 2 are 'healthy' ones. So I have been studying them, and also doing some on-line searching for some low calorie, but great tasting food. I found this one on Martha Stewarts website. I tweeked it a tiny bit. This is how I did it...

Chicken Stir-Fry
Makes 4-6 servings
  • 2-3 boneless, skinless Chicken Breasts
  • Coarse salt and ground pepper
  • 2 tablespoons Olive oil
  • 1 large Onion, halved and thinly sliced
  • 1 large Red bell pepper, thinly sliced
  • 3 cloves Garlic, minced
  • 1 1/2 teaspoons, grated peeled fresh Ginger
  • 1/4 teaspoon Red-pepper flakes  (optional)
  • 3 tablespoons Soy Sauce
  • 3 tablespoons Rice Vinegar
  • 1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
  • 8 Boston/ or Butter leaves ( if your making wraps)
  • 2 cups cooked Brown Rice
Directions:  Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over high heat. Add in chicken. Cook, stirring constantly, until thoroughly cooked and white. (8 minutes or so) Transfer cooked chicken to a plate.

Add remaining tablespoon of olive oil to skillet. Add in bell pepper and onion. Cook and stir until onion is tender and golden. (Reduce heat if browning to quickly and not yet tender)

Reduce heat to medium; add garlic, ginger, red-pepper flakes (if using), cook and stir for about 1 minute.

Stir in soy sauce, rice vinegar and cornstarch mixture. Stir and mix all together well. Add chicken back in pan. Stir and toss to coat chicken with mixture. Serve in lettuce cups or over brown rice.


Cowboy Spaghetti

   Well hello everyone! I just put the kids to bed, so I thought I'd hurry and share this recipe with you all before I unwind for the night. Whew. It's been a long week. I'm so glad it's Friday night! I'm so ready for a great and relaxing holiday weekend with my family!   : ) 

   I saw this yummy dish on The Food Network's recipe site! This one comes from our girl Rachel Ray. Love her. Her Cowboy Spaghetti sounded delish, but pretty fattening. It really did'nt fit into my new 'health' craze, so I decided to modify it, quite a bit, and it turned out really good. The kiddos loved it, so I was happy.

   Her recipe calls for ground beef, regular bacon, beer and cheddar cheese. I decided to go with some lean ground turkey, turkey bacon and omit the beer. I thought about leaving out the cheese as well, but what's spaghetti without cheese!?  So I added in a little bit of parmasen and part-skim mozzerella. It was perfect!

Cowboy Spaghetti
Adapted from: Rachel Ray
  • 8 oz Whole Wheat Spaghetti noodles
  • 1 pound lean Ground Turkey
  • 4 slices Turkey Bacon, chopped
  • 1/2 tablespoon Olive Oil
  • 1 medium yellow Onion, chopped
  • 3 cloves Garlic, minced
  • Ground Black pepper
  • 1 (14 oz) can Diced Italian Tomotoes
  • 1 (14 oz) can Tomatoe sauce
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Hot Sauce (optional)
  • 4 Green Onions, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup part-skim Mozzerella Cheese

Directions:  Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to 'al dente' according to package directions.

In a large, deep skillet heat olive oil over medium-high heat. Add in chopped bacon. Cook until crisp, about 5 minutes. Remove bacon from skillet. Set aside.

Add ground turkey to skillet. Crumble it as it browns, 4-6 minutes. Add in yellow onion and garlic. Season meat with salt, pepper, worcestershire and hot sauce. Pour in canned tomatoes, tomatoe sauce and crumbled turkey bacon. Stir and mix together well. Cook until thoroughly heated. About 8-10 minutes.

Divide hot spaghetti noodles evenly among 4 plates. Pour sauce mixture over the top of the noodles. Top each serving with chopped green onion, parmesan and mozzerella cheese! Enjoy : )


Baked Southwest Egg Rolls

    I am usually the type of person that tries to watch what I eat. You probably would'nt think so by the food I post on my blog. But I do try. When I eat something that isnt very healthy I try to keep my portions under control. But sometimes, it's hard. I am human and I love food! I think having my blog has definitley helped my waistline expand, so I am going to try and clean it up, just a bit. I will definitely keep posting some devilish things, but try and post more healthy stuff too.

    These Southwest baked egg rolls are healthy and very good. I found them on Mel's Kitchen Cafe. I changed up the recipe a bit, and got rid of the cheese. They turned out great!

Baked Southwest Egg Rolls
Adapted from: Mel's Kitchen Cafe
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2-3 boneless, skinless chicken breasts, cubed small
  • 1 green or red bell pepper, diced small
  • 1 jalapeno pepper, membranes removed and seeded, finely minced
  • 1 can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1/3 cup salsa verde
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 cup cilantro, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 soft taco size, flour tortillas
Salsa-Ranch dip:
  • 1 cup light Ranch dressing
  • 1 cup chunky Salsa
Mix together and let chill in fridge.

Directions for egg rolls:  Preheat oven to 400 degrees. Line a cookie sheet with tinfoil, spray with cooking spray and set aside.
In a large skillet heat olive oil over medium heat. Add onion and saute for 3-4 minutes. Add garlic, cook for 30 seconds. Add in chicken and peppers. Stir well. Cook over medium-high heat for 5-7 minutes or until chicken is no longer pink.
Add in black beans, salsa, corn, cilantro and seasonings. Mix well and cook until mixture is thoroughly heated.

Heat a few tortillas at a time, in microwave, for 20 seconds. Place about 1/2 cup of chicken mixture onto center of tortilla. Roll up tightly, egg roll style. (Fold in each side, and roll up.) Secure with toothpicks, if needed.
Place all rolls onto cookie sheet. Spray the rolls with cooking spray (this will make them crispy and yummy). Bake for 15 minutes or until lightly browned. Serve immediately with dipping sauce.


Easter Rice Krispie Pops

   When I saw these Rice Krispie Pops over at Love from the Oven the first thing I thought was, my girls would LOVE these! They are so easy to make, and so darling! I think their the cutest Easter treats I've seen around blog land! How about a store bought (to make life easier) Rice Krispie treat, dipped in candy coating, covered in sprinkles and peeps! So yum, so cute!

   Go ahead and whip up a batch of homemade rice krispie treats, if you have time. They'd probably taste better, but I still love the store bought ones too. Their delish, and make the process a lot easier and faster. The kids had a blast helping me make these. They sure did lick tons of the candy coating and ate lots of sprinkles, but did'nt eat one rice krispie treat. Go figure. lol 

Easter Rice Krispie Pops
  • 1 box (8 count) Rice Krispie treats (or homemade)
  • 8 (6 inch) candy/sucker sticks
  • Candy coating (white, pink, yellow, purple)
  • Sprinkles
  • Marshmellow Peeps
  • Cellophane treat bags with ties (optional)

Directions:  Unwrap Krispie treats from wrappers. Stick the sucker sticks at the bottom end of each krispie treat.
Melt candy coating according to package directions. With a spoon, spread a 1/2 tablespoon of coating onto one side of krispie treat. Decorate with sprinkles, and/or peeps. Let dry before eating : )

*Note: If using peeps, you'll need to cut them in half, lengthwise, so their thinner and will stick onto the pop.


Linked up at:  Trick or Treat Tuesday


Gorgonzola Steak Rolls

    Mmmmm are these steak rolls something else! I am a big lover of cheese, though I had never tried Gorgonzola before. I am a simple gal, lovin simple recipes, that Gorgonzola isnt ever called for in any recipes I've made. That all changed when I saw these babies on Tasty Kitchen. I drooled, like I always do when I see great food, and knew I would have to try these soon!

   They turned out A-M-A-Z-I-N-G!! No joke. I was super surprised at how easy they are to make too. Double bonus! I definitley think you need to make them with the 'Gorgonzola Cream Sauce' to dip them in. I'm a dipper. I dip everything in ranch, ketchup, salsa..anything! Sorry, that's just how I roll. If you're not a dipper, these would be great on their own as well! I hope you try them. I believe you will love them : )

Adapted from: Forever Now and Then
Makes 8 rolls (4 servings)
  • 1 (8 count) Jumbo can of Refrigerated Biscuits ( I used the 'butter-lovin' biscuits)
  • 2 tablespoons Olive Oil
  • 1/4 cup Onion, chopped
  • 2 cloves Garlic, minced
  • 1/4 pound Steak, sliced thin ( I used Sirloin Tip thin steak)
  • 1 tablespoon Balsamic Vinegar
  • 2 tablespoons Worcestershire Sauce
  • 3 tablespoons Gorgonzola Crumbles
  • 3/4 cups Fresh Mozzarella

Gorgonzola Cream Sauce:
  • 2 tablespoons Butter
  • 1 1/2 tablespoons Flour
  • 1 1/2 cups Milk
  • 1/3 cup Gorgonzola Crumbles
  • 2 teaspoons Pepper
  • 1 teaspoon Salt
  • 1/2 teaspoon Crushed Red Pepper Flakes
Directions:   Preheat oven to 350 degrees. In a large skillet, over medium-high heat, drizzle olive oil. Add chopped onion and cook for 2-3 minutes or until onion starts to become translucent.
Add in garlic. Stir well. Add steak and then cook for 5 minutes or until no longer pink.
Turn heat down to medium-low and pour in balsamic vinegar and worcestershire sauce. Stir, and let simmer 2 minutes.
Add in Gorgonzola crumbles and turn off heat.
Flatten each biscuit until doubled in size. Place in the center of biscuit, 1 tablespoon of fresh mozzerella and then 1 tablespoon meat mixture.
Bring each side up and seal the top over filling. Place on a cookie sheet, seam side down.
Repeat with all remaining biscuits. Bake for 14-16 minutes, or until golden brown.
Remove from oven, and let cool a few minutes before eating.

~While steak rolls are baking, make your cream sauce.
In a medium saucepan, melt the butter over medium-high heat. Then add in flour, milk and gorgonzola crumbles. Whisk until crumbles melt. Add in salt, pepper and crushed red pepper. Stir well, until it starts to boil. Turn down heat to low and let simmer 1 minute. Remove from heat. Let stand a couple minutes to thicken.


I shared these at Mandy's Recipe Box!


Strawberry Cheese Danish

   My hubby is a HUGE fan of Cheese Danishes. Me, not so much. Until I made these babies! I remember when Kale and I were dating, he told me about a place that sold his favorite Cheese Danishes. It was up in Veyo, Ut. It's a tiny little town about 20 minutes north of St. George. One day my sister had to go up there, so I decided to tag along with her and grab one of these 'amazing' danishes to surprise Kale with! I was so excited! I returned back to his house and handed it to him!  He looked at me like I was crazy.

"What's wrong?" I asked.
"This isn't the right one." he said.
"What? I got it at that market in Veyo."
He replied, "This is a packaged Danish I can get anywhere!"
"Oh."  Silence...

   So low and behold, I had accidentally bought him the wrong one. I guess in that market, there's fresh homemade danishes that they sell there, but me being Miss. Dumb Blonde, bought him a packaged one that was next to all the Hostess stuff! lol
Hey, It's the thought that counts! Right?

Strawberry Cheese Danish
Recipe By: Pillsbury
  • 1 tube (8 oz) refrigerated crescent rolls
  • 4 ounces cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons lemon juice
  • 8 teaspoons Strawberry preserves
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons milk
Directions:  Seperate dough into four rectangles. Seal perforations. In a small bowl whisk together cream cheese, sugar and lemon juice until smooth. Spread 1/4 of the mixture onto each rectangle. Roll up from long side; pinch edges to seal. Holding one end, loosely coil each.
   Place on an ungreased cookie sheet. Top each coil with 2 teaspoons preserves. Bake at 350 for 15 minutes, or golden brown.
   For glaze, in a bowl, combine powdered sugar, vanilla and milk. Stir until smooth and drizzle over each danish. Makes 4 danishes.


Sticky Finger Wraps

    Raise your hand if you love 'Wingers' Sticky Fingers as much as I do! ...Raise your hand if you have no clue what I'm talking about!  lol  Okay, so if you dont, 'Wingers' is a popular restaurant chain here in Utah (and I'm sure other states), that is known for their 'Sticky Sauce'. They drench it over the top of breaded chicken fingers and wings. Mmmmmm It is sooo tasty!

   This amazing sauce could not be any easier to make! All you need is some Frank's Original Hot Sauce ( it has to be Frank's), brown sugar and water. Yep, that's it! You heat them up on the stove-top, and then pour it over some breaded chicken. So easy, and super scrumptious! My favorite way to eat them is 'wrap' style! I throw in some shredded cheddar cheese, lettuce and tomato, just like 'Wingers' does!  

Sticky-Finger Wraps
Recipe from: Favorite Family Recipes

1/3 cup Frank's Original Hot Sauce
1 cup Brown Sugar 
1/4 cup water

8 Breaded Chicken Fingers (you can get these from your grocery store deli, or buy them frozen)
4 Flour Tortillas (burrito size)
2 cups Cheddar Cheese, shredded
1 cup  Tomatoes, chopped
2 cups Lettuce, chopped

For the sauce:  In a medium saucepan heat the hot sauce, brown sugar and water over medium heat until sugar is dissolved and sauce is heated thoroughly. About 5-10 minutes. Remove from heat and let stand a few minutes to thicken.

For the wraps:  *If using frozen chicken fingers, bake according to package directions*
Place cooked chicken fingers in a large tupperware. Pour in the sauce. Seal shut with the lid and shake to coat all chicken fingers.

Place two sauce-coated chicken fingers onto one tortilla. Add desired amount of cheese, lettuce and tomato. Wrap up and serve!   * I like to dip mine in Ranch : )