Healthy Pizza Recipes

March 15, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Pizza Recipes. Find some Delicious and Healthy Pizza Recipes with recipes including Blue Cheese and Mushroom Pizza, Cast-Iron Skillet Pizza with Sausage and Kale, and Grilled Taco Pizza. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Pizza Recipes
Find healthy, delicious pizza recipes including pepperoni, flatbread, cheese and vegetarian pizza recipes. Healthier Recipes, from the food and nutrition experts at EatingWell.

Blue Cheese and Mushroom Pizza
This sheet-pan technique produces pizza that looks and tastes like it was made in a wood-fired oven. The trick is partially cooking the crust before topping it, then cranking up the broiler to get a golden brown and crispy crust……………………………

Cast-Iron Skillet Pizza with Sausage and Kale
A piping-hot cast-iron skillet turns pizza dough into a puffy, crisp-bottomed crust (similar to focaccia). If you have children, let them help make this easy pizza recipe: While you cook the sausage, have the kids tear up the kale–no knife required!…………………………….

Grilled Taco Pizza
Grilling pizza mimics the rustic flavor of a wood-fired oven. It cooks fast, though, so make sure you have all your ingredients prepped and ready to go for speedy flipping and topping. For this grilled pizza recipe we’ve topped the pie with classic taco toppings, including beans and salsa. Once you’ve mastered the method, you can use it as a template for how to grill pizza–just swap out the taco ingredients for your favorite toppings………………………………..

* Click the link below to get all the Healthy Pizza Recipes
http://www.eatingwell.com/recipes/17976/main-dishes/pizza/

Kitchen Hint of the Day!

March 15, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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When making Pizza brush your crust with an olive oil and garlic blend……………………

It really kicks up the flavor of your pizza! Simply pour extra virgin olive oil into a dish and add minced garlic. Then, before adding any other toppings, brush your crust with it, making sure to get some pieces of garlic on your crust as well.

Pizza Tonight!

March 13, 2020 at 6:57 PM | Posted in pizza | Leave a comment
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Today’s Menu: Kitchen Closed – It’s Pizza Tonight from Domino’s

 

 

 

I had to be at my Family Doctor this morning at 7:45. In for my 4 month checkup for Sugar, Cholesterol, and such. 57 degrees and partly cloudy out today. After my Doctor’s Appointment I went Home Depot to buy some paint and a few other things to spruce up our place. I bought paint for myself and my neighbor. He’s doing the painting on my shed and he was going to paint his also and I bought his paint for him. I was amazed at all the people at Home Depot taking cart after cart of Toilet Paper, Paper Towel, Sanity Wipes, Clorox, and Water. The Household Department was the busiest department at Home Depot! I was all day so I’m shutting the Kitchen down. Its Domino Pizza tonight!

 

So Pizza it Pizza for Dinner tonight. I ordered Mom’s favorite, Domino’s Hand Tossed Pizza Large with Cheese, Sauce, Pepperoni, Italian Sausage, Mushrooms, and Black Olives, Green Olives. First Pizza in a while, and it was over due! As always the Pizza arrived on time, hot and delicious! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink. The Kitchen reopens tomorrow! Take care all.

 

 

 

 

 

 

 

 

Domino’s Medium (12″) Hand Tossed Pizza
Whole: Cheese, Pepperoni, Italian Sausage, Green Olives, Black Olives, Mushrooms, Robust Inspired Tomato Sauce.
https://www.dominos.com/en/index.jsp

Ancient Grain Mini Naan Bread Pizza

March 6, 2020 at 6:48 PM | Posted in Jennie-O, Jennie-O Turkey Products, pizza, Stonefire Ancient Grain Mini Naan Bread | 4 Comments
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Today’s Menu: Ancient Grain Mini Naan Bread Pizza – Turkey Pepperoni and Turkey Sausage

 

 

 

For Breakfast to start this morning off I prepared Spam and Scrambled Eggs. I used Turkey Spam that I sliced width wise. Grabbed a skillet and gave it a spray of Pam Non Stick Cooking Spray and fried my Spam on medium heat. Cooked each side until browned, and done. Next I Scrambled a couple of eggs, topped them with a sprinkle of Sargento Off the Block Cheddar Cheese and Ortega Smoky Chipotle Taco Sauce. I love the Ortega Sauce, it gives food such excellent flavor. Also had my morning cup of Bigelow Decaf Green Tea. 56 degrees and partly cloudy out today. Painted the trim I replaced around the shed. Got the water hose out of the shed and sprayed down the driveway, it needed cleaning bad. Had to drain and store the hose. Tomorrow, after several Spring like days, the high is only going to be about 39 degrees but back near 60 degrees by Sunday. This Ohio weather is something! This is why so many people in this area have sinus problems. Oh well, it’s Home Sweet Home! For Dinner tonight Ancient Grain Mini Naan Bread Pizza – Turkey Pepperoni and Turkey Sausage.

I love these Naan Bread Pizzas so much! These are so easy to fix and so delicious! I had a package of Stonefire Mini Naan Ancient Grain Bread in the freezer, laid it in the fridge overnight to thaw. For my toppings for the Pizza I’m using Hormel Turkey Pepperoni, Jennie – O Lean Turkey Sausage, Black Olives, Green Olives, Oscar Mayer Hickory Smoked Bacon Bits, Sargento Shredded Mozzarella Cheese, and Ragu Traditional Pizza Sauce. I love this Stonefire Mini Naan Ancient Grain Bread, it tastes so fresh and bakes up perfect!

 

I first Preheated the oven on 400 degrees. Next I grabbed a small skillet, sprayed it with Pam No Stick Cooking Spray, and heated it on medium heat. As the skillet was heating I opened up a roll of the Jennie – O Lean Turkey Sausage. I cut off a slice of it and crumbled up. Added it to the heated skillet and fried Sausage Crumbles. When they were browned and heated through removed them from the skillet into a small bowl until ready to use.

 

With the oven preheated I lined the Naan Bread to the baking sheet and baked it for 2 minutes. When the Bread cooled I added the toppings on top. I started with the Ragu Pizza Sauce. Next slices of Hormel Turkey Pepperoni. Then the Jennie – O Turkey Sausage Crumbles, next the Black and Green Sliced Olives, Lite House Dried Oregano, Oscar Mayer Bacon Bits, and finally the Sargento Shredded Mozzarella Cheese. Slid the baking sheet back into the oven to bake.

 

 

I baked the Naan Bread Pizzas for about 8 minutes, until the ingredients had heated through and Cheese melted. Pulled the baking sheet from the oven and let the Pizzas cool for 3 minutes. With the first bite you’ll knew the Naan Bread is the perfect Pizza Crust! The Crust has excellent taste and bakes up perfect. Then with all my toppings had some great Pizzas. Plus a lot fewer calories and carbs than normal Pizza Pies. I keep a couple of packs of the Stonefire Mini Naan Ancient Grain Bread and keep them in the freezer. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.

 

 

 

 

 

 

 


Stonefire Ancient Grain Mini Naan
Made with ancient grains, quinoa, spelt, buckwheat, kamut and a touch of honey! These sweeter, smaller naan are sized just right to fit in your toaster. Perfect for breakfast and snack time. 4 per pack.
https://www.stonefire.com/products/ancient-grain-mini-naan/

Ancient Grain Mini Naan Bread Pizza

February 23, 2020 at 6:28 PM | Posted in pizza, Stonefire Naan Bread | 1 Comment
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Today’s Menu: Ancient Grain Mini Naan Bread Pizza – Turkey Pepperoni and Turkey Sausage

 

 

A delicious hot Breakfast for a cold Winter’s Morning! I prepared my Skillet Potatoes and Ham Breakfast Skillet. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham. Just cooked the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a Fried Egg Sunnyside Up. And Breakfast is served! Also had my morning cup of Bigelow Decaf Green Tea. Partly cloudy, windy, and 51 degrees out today. Got the cart out of the shed along with a rake and leaf blower. Cleaned off the deck and and cleaned off the driveway area. Not much else to do today. I did do a load of laundry for Mom a bit later. For Dinner tonight Ancient Grain Mini Naan Bread Pizza – Turkey Pepperoni and Turkey Sausage.

 

I love these Naan Bread Pizzas! These are so easy to fix and so delicious! I had a package of Stonefire Mini Naan Ancient Grain Bread in the freezer, laid it in the fridge overnight to thaw. For my toppings for the Pizza I’m using Hormel Turkey Pepperoni, Jennie – O Lean Turkey Sausage, Black Olives, Green Olives, Oscar Mayer Hickory Smoked Bacon Bits, Sargento Shredded Mozzarella Cheese, and Ragu Traditional Pizza Sauce. I love this Stonefire Mini Naan Ancient Grain Bread, it tastes so fresh and bakes up perfect!

 

 

I first Preheated the oven on 400 degrees. Next I grabbed a small skillet, sprayed it with Pam No Stick Cooking Spray, and heated it on medium heat. As the skillet was heating I opened up a roll of the Jennie – O Lean Turkey Sausage. I cut off a slice of it and crumbled up. Added it to the heated skillet and fried Sausage Crumbles. When they were browned and heated through removed them from the skillet into a small bowl until ready to use.

 

 

 

With the oven preheated I lined the Naan Bread to the baking sheet and baked it for 2 minutes. When the Bread cooled I added the toppings on top. I started with the Ragu Pizza Sauce. Next slices of Hormel Turkey Pepperoni. Then the Jennie – O Turkey Sausage Crumbles, next the Black and Green Sliced Olives, Lite House Dried Oregano, Oscar Mayer Bacon Bits, and finally the Sargento Shredded Mozzarella Cheese. Slid the baking sheet back into the oven to bake.

 

 

I baked the Naan Bread Pizzas for about 8 minutes, until the ingredients had heated through and Cheese melted. Pulled the baking sheet from the oven and let the Pizzas cool for 3 minutes. With the first bite you’ll knew the Naan Bread is the perfect Pizza Crust! The Crust has excellent taste and bakes up perfect. Then with all my toppings had some great Pizzas. Plus a lot fewer calories and carbs than normal Pizza Pies. I keep a couple of packs of the Stonefire Mini Naan Ancient Grain Bread and keep them in the freezer. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 


Stonefire Ancient Grain Mini Naan
Made with ancient grains, quinoa, spelt, buckwheat, kamut and a touch of honey! These sweeter, smaller naan are sized just right to fit in your toaster. Perfect for breakfast and snack time. 4 per pack.
https://www.stonefire.com/products/ancient-grain-mini-naan/

Jennie – O Turkey Recipe of the Week – Goat Cheese Turkey Meatball Wedges  

February 21, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Goat Cheese Turkey Meatball Wedges. Made using the delicious JENNIE-O® Fully Cooked Home Style Turkey Meatballs. The Meatballs along with all the toppings makes this on delicious dish that the whole family will enjoy! You can find this recipe along with all the other Delicious and Healthy Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2020!  https://www.jennieo.com/

Goat Cheese Turkey Meatball Wedges
Here’s a gourmet (yet easy) pizza snack that you don’t have to think twice about, featuring fresh veggies, tasty goat cheese and home style turkey meatballs. Ready in under 30 minutes!
Ingredients
10 JENNIE-O® Fully Cooked Home Style Turkey Meatballs
1 (6.5-ounce) package pizza dough mix
4 ounces goat cheese, softened
1 cup red and yellow cherry tomatoes, halved
½ cup freshly grated Parmesan cheese
fresh basil leaves

Directions
1 – Heat oven to 400°F. Cook meatballs according to package directions. Cut into quarters; set aside.

2 – Make dough according to package directions. Place on baking sheet. Spread with goat cheese.

3 – Top with meatballs, tomatoes and Parmesan cheese. Bake 12 minutes or until golden brown. Top with basil leaves. Cut into wedges.

Nutritional Information
Calories 320 Fat 21g
Protein 22g Cholesterol 95mg
Carbohydrates 13g Sodium 640mg
Fiber 1g Saturated Fat 10g
Sugars 3g
https://www.jennieo.com/recipes/757-Goat-Cheese-Turkey-Meatball-Wedges

 

Jennie – O Fully Cooked Home Style Turkey Meatballs
For homestyle taste with convenience, try our fully-cooked turkey meatballs that are ready in 2-3 minutes.
Find this product in the freezer section of your grocery store.

Nutritional Information
Serving Size 84 g Total Carbohydrates 3 g
Calories 180 Dietary Fiber 0 g
Calories From Fat 110 Sugars 1 g
Total Fat 13.0 g Protein 16 g
Saturated Fat 4.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 10%
Sodium 400 mg Calcium 6%
https://www.jennieo.com/products/86-Fully-Cooked-Home-Style-Turkey-Meatballs

Sweet Barbeque Turkey Flatbread          

February 21, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got a 2nd Pizza Recipe from the Jennie – O Turkey website, Sweet Barbeque Turkey Flatbread. This one will be using the JENNIE-O® Slow Roasted Turkey Breast Roast along with toppings of Red Onion, Green Peppers, Red Peppers, Peaches, Jalapeño Jack Cheese, and BBQ Sauce all on top of a Whole Wheat Flatbread or 1 (10-inch) Prepared Pizza Crust. You can find this recipe along with all the other Jennie – O recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH IN 2020!    http://www.jennieo.com/

Sweet Barbeque Turkey Flatbread
Bring more pizzazz to pizza night with deliciously inspired flatbreads. They’ve got all the flavor with less than 400 calories and are as fun to make as they are to eat.
Ingredients
2 whole wheat flatbread or 1 (10-inch) prepared pizza crust
⅓ cup sweet barbeque sauce
1 ½ cups shredded JENNIE-O® Slow Roasted Turkey Breast Roast, grab-n-go dinner from the service deli
¼ cup thinly sliced red onion
⅓ cup sliced green pepper
⅓ cup sliced red pepper
⅓ cup diced peaches
1 cup shredded Jalapeño Jack cheese

Directions
1 – Heat oven according to pizza crust package instructions. Place pizza crust on pizza pan and spread with barbeque sauce.

2 – Add turkey, onion, peppers, peaches and cheese. Bake according to package directions or until cheese is melted and crust is hot and golden brown.

Nutritional Information
Calories 390 Fat 20g
Protein 33g Cholesterol 95mg
Carbohydrates 18g Sodium 920mg
Fiber 2g Saturated Fat 10g
Sugars 9g
https://www.jennieo.com/recipes/676-sweet-barbeque-turkey-flatbread

Kitchen Hint of the Day!

February 21, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Making a homemade pizza……………………

Here’s a tip that really kicks up the flavor of your pizza. Simply pour extra virgin olive oil into a dish and add minced garlic. Then, before adding any other toppings, brush your crust with it, making sure to get some pieces of garlic on your crust as well. Love these Pizza Nights!

One of America’s Favorites – Quad City-Style Pizza

February 17, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Quad-City Style Pizza – This style of pizza usually has most of the toppings under the cheese

Quad City-style pizza is a unique pizza style that centers around the Quad Cities region of Iowa and Illinois in the United States. Characteristics of this style of pizza include a pizza crust made with malt, tomato sauce sometimes made with cayenne and red chili flakes, toppings placed under the cheese, and strips being cut instead of slices.

The first business to bring “Quad City”-style pizza to the public was Frank’s Pizza in 1955.

Tony’s Club Capri was the only sit-down style restaurant and bar. Phyllis Maniscalco, Tony’s wife, worked the cash registers, helped in the kitchen when needed and helped manage the business overall. Throughout the years, Tony’s children Giana and Tony Jr., as well as other family members, would also help out in the various locations. The sausage was always handmade, and Tony would pre-mix his spices by hand and measure them out in bags for his employees to then mix with the ground pork he butchered himself. Cheese was always grated in house and imported from a Chicago-area supplier. In addition to pizza, Tony served up Italian beef sandwiches, stromboli, house-made sausages, a variety of pasta dishes with his own signature marinara sauce. Desserts included spumoni ice cream and cannoli. This was his first location to offer more than just pizza.

Tony Sr.’s brother Frank Maniscalco also moved to the Quad Cities upon hearing of his brother’s success and decided to open up an additional location called Frank’s in Davenport off of Locust St. This is not to be confused with Frank’s in Silvis, IL. Tony Sr. was friends with the Serra family, and they had approached Tony Sr. about his recipe as they wanted to start a restaurant in Minnesota. Tony obliged, and after the Minnesota location failed the Serra’s came back to Tony Sr. and asked if they could open up in the Quad Cities. Since Tony Sr. did not have any restaurants in the Silvis/East Moline area at the time, it was decided that they would open a location in 1955 which still stands to this day – Frank’s Club Napoli Pizza in Silvis, IL. Also, contrary to popular belief, Harris Pizza was not the original “Quad Cities-style pizza”. Leonard and his wife Mary owned a small package liquor store in Rock Island, IL. Patrons often requested food, and Leonard saw this as an opportunity to expand his business. In 1960, an employee of Tony Sr. named Dick Kennedy, who also happened to be a good friend of Leonard Harris, had helped the Harris family develop the base recipe for Harris’ that they still use to this day.

Sausage pizza from Harris Pizza (Davenport, Iowa location)

In addition to the brick-and-mortar locations, Tony Sr. also made a name for himself in the grocery store’s freezer section. In the late 1950s and early 1960s, Tony had started delivering par-baked/half-baked pizzas to the local A&P grocery stores. These were the first frozen pizzas in the Quad Cities at the time. In 1968, Tony Sr.’s pizza businesses and the recipes were sold to the family of Mama Bosso’s, who to this day still make pizzas you can purchase in the freezer section of local Quad Cities grocers such as Hy-Vee.

After that sale, Tony Sr. decided to venture into the home improvement business, but the restaurant industry still called his name. He would go on to open two additional locations in the 1970s – one in East Moline and one in the Wells Fargo Bowling Alley (where Clint’s used to be on the Avenue of the Cities in Moline). Tony finally got out of the restaurant business in the late 1970s when these locations were sold. He continued to work in home improvement until his untimely passing on July 6th, 1994.

Quad City-style pizza dough contains a “spice jam”, which is heavy on malt, which lends a toasted, nutty flavor. The pizzas are hand-tossed to be stretched into an even quarter-inch thin crust with a slight lip ringing the edge. The sauce contains both red chili flakes and ground cayenne, and the smooth, thin tomato spread is more spicy than sweet. The sausage is typically a thick blanket of lean, fennel-flecked Italian sausage sometimes ground twice and spread from edge to edge. The pizzas are cooked using a special gas oven with an average cooking time of about 12 minutes. The pizza is cut into strips, as opposed to being cut in slices. An average 16-inch pizza has about 14 strips, and a 10-inch pizza has about 10 strips.

 

Diabetic Dish of the Week – Veggie Patch Pizza

February 4, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Veggie Patch Pizza. How about a Homemade Vegetarian Pizza! Some of the ingredients you’ll be needing are Refrigerated Pizza Crust Dough, Shredded Part-Skim Mozzarella Cheese, Tomatoes, Onions, Mushrooms, Banana Peppers, Artichoke Hearts, Provolone Cheese, and more! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Veggie Patch Pizza
Looking for a delicious, homemade vegetarian pizza? You’ll love this recipe!

Ingredients
Preparation time:
25 minutes
Baking time:
22–30 minutes

Cooking spray
1 tablespoon cornmeal
1 can (10 ounces) refrigerated pizza crust dough
2 teaspoons olive oil
1 cup shredded part-skim mozzarella cheese
3 plum tomatoes, thinly sliced
1 small onion, thinly sliced and separated into rings
3 large mushrooms, thinly sliced
Half a 13.75-ounce can artichoke hearts, drained and sliced
Half a 14-ounce can hearts of palm, drained and sliced
1/2 cup pickled banana pepper rings
2 ounces provolone cheese, shredded or sliced into thin strips
1/2 teaspoon Italian seasoning

Directions
Yield: 13-inch pizza
Serving size: 1/8 of pizza

* Preheat oven to 400°F. Coat a 13-inch pizza pan or baking stone with cooking spray and sprinkle evenly with cornmeal. Place pizza dough on pan and, starting at center, press dough out with hands to cover pan. Using your fingertips or a pastry brush, coat dough lightly with olive oil. Bake 5–8 minutes, or until light golden. Remove crust from the oven and sprinkle evenly with mozzarella cheese. Cover with tomato slices, onion rings, mushrooms, artichoke hearts, hearts of palm, and banana pepper rings. Top with provolone cheese and sprinkle with Italian seasoning. Return pizza to the oven and bake 17–22 minutes more, or until crust is deep golden.

Nutrition Information:
Calories: 207 calories, Carbohydrates: 25 g, Protein: 11 g, Fat: 7 g, Saturated Fat: 3 g, Sodium: 622 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/veggie-patch-pizza/

 


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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
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