Make a Mexican Pizza with Leftover Chicken Breast

Wasting food is not my thing.

When I have to throw moldy vegetables or leftover chicken into the compost bin, I see dollar bills floating down into my trash.

That’s when I decided to add a Leftover Makeover column to my weekly newsletter. This way we’ll both save money if I’m creating recipes for a new column.

Mexican Pizza

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Easy Roasted Garlic and Eggplant Pizza

I’ve had a ton of fun creating an endless variety of homemade pizzas, and I’ll bet my versions of this classic dish is far more calorie friendly than you’ll find at your local restaurant.

Roasted Garlic and Eggplant Pizza

Merriam-Webster defines a pizza as “a dish made typically of flattened bread dough spread with a savory mixture usually including tomatoes and cheese and often other toppings and baked . . .”

That could define almost any pizza that strikes your fancy, right?

I’ve used a variety of “bread doughs” for this family pleasing dish. I make a whole wheat dough in my bread machine, or sometimes I buy it in bags from Trader Joe’s for pennies.

Easy Mushroom Pizza

This easy mushroom and sun dried tomato pizza was a Trader Joe’s pizza dough creation.

Tortilla White Bean and Basil Pizza

Sometimes I use tortillas for my “bread dough.”  Tortillas make terrific figure friendly pizzas, especially when you add fresh basil and white beans.

And if you missed making your own English muffin pizzas as a kid, then grab a bag of muffins from the store (100% whole wheat please), and toast a few under the broiler. Then top them with spaghetti sauce, pepperoni and cheese. Pop them back under the broiler to lightly brown – the perfect kid food. You might even sneak in a few leaves of spinach, and maybe they won’t notice.

What’s my favorite cheese and veggie combinations you ask?

Roasted Garlic and Eggplant

Roasted Garlic and Eggplant

Any pizza topped with veggies and cheese makes me happy. This past week I decided to roast eggplant, green peppers, and a head of elephant garlic until they were fragrant and tender.

Roasted Garlic and Eggplant Pizza

Then I topped a pre-baked crust with that sweet roasted garlic I mushed in with a carton of garden vegetable cream cheese. Then I layered in my roasted eggplant, green peppers, fresh tomatoes and mozzarella cheese.

Roasted Garlic and Eggplant Pizza

Roasted Garlic and Eggplant Pizza

It’s clear why I’m pizza crazy now, isn’t it?

Happy, healthy cooking!

Roasted Eggplant Pizza

Serving Size: 12 slices - makes two large pizzas using Boboli Th


  • 1 medium eggplant, firm, sliced 1/4" thick
  • 1 large elephant garlic, skins removed and broken into pieces
  • 2 large green pepper, sliced in 1/4" rings
  • 4 large roma tomatoes, seeded and chopped
  • 8 ounces Garden Vegetable Cream Cheese
  • 1 tablespoon oregano, dried
  • 4 tablespoons capers
  • 8 ounces low fat mozzarella cheese, shredded
  • 1 cup low fat feta cheese
  • 2 large Boboli Thin Crust Pizza Shell


  1. Preheat the oven to 425 degrees.
  2. Line two baking sheets with foil and spray with cooking spray.
  3. Lightly spray a pizza stone or cookie sheet with cooking spray.
  4. Layer eggplant, green peppers and garlic on the cookie sheets and roast for 25 - 30 minutes until vegetables are just tender.
  5. Combine the cream cheese and roasted garlic in a bowl, then spread over Bobolli pizza shells.
  6. Layer eggplant, green pepper, and tomatoes onto the crust. Then sprinkle with oregano, mozzarella and feta cheese and capers.
  7. Bake for 20 - 25 minutes until cheese is bubbly and melted.


Calories: 193kcal Weight Watchers Points Plus 5 Saturated fatty acids: 7.47g Monounsaturated fatty acids: 3.04g Polyunsaturated fatty acids: 0.45g Total fat: 10.96g Calories from fat: 98 Cholesterol: 38mg Carbohydrate, by difference: 11.96g Total dietary fiber: 2.54g Protein: 9.84g

Easy Pizza with Tender Shrimp and Goat Cheese

When it comes to eating out, I’m a pizza or Mexican girl myself.

No fancy restaurants for me!

If I’m treating myself to a few unnecessary calories then I’m gonna do it up right. Chips and salsa, or maybe a little carne asada?

Could be I’m in the mood for a barbecue chicken pizza with chunks of chicken and cashews topped with a layer of gooey cheese.

Crazy good!

Shrimp, Asparagus and Goat Cheese Pizza

Or maybe my pocketbook and waistline can’t afford the treat this week and I’ll make my own pizza.

Wait! There’s more! Read on for the recipe . . .

Homemade Pizza with Mushroom and Sun Dried Tomatoes

Okay, maybe my pizza isn’t better than yours, but it’s definitely better than anything the local pizza joint serves up.

Easy Mushroom Pizza

Easy Mushroom Pizza

I could order pizza out, or pick one up at Papa Murphy’s and bake it at home, but I prefer to make my own. That way I control the ingredients, sodium, fat and calories.

I’m such a control freak!

Wait! There’s more! Read on for the recipe . . .

Extra Beefy Mexican Pizza

Marriage is all about compromise, isn’t it?

I asked my husband if he wanted pizza for dinner. That was a mistake. I had pictured a heavenly grilled veggie pizza, and began taking ingredients out of the frig. Mike’s response wasn’t what I had in mind.

“I’d like beef on my pizza. please.”

Drick's Mexican Seasoning

Drick’s Mexican Seasoning

Hmmmmm. Unfortunately for me, ground beef was also in the refrigerator.

In the spirit of compromise, I caved and created this beefy Mexican pizza. Mike’s beef was sautéed with peppers, onions and Drick’s Mexican Seasoning, then the pizza dough was spread with a light Ranch dressing just for the fun of it.

You know what? Compromise isn’t such a bad thing. I guess that’s why we’ve been married for 29 years.

Happy cooking!

Beefy Beef Mexican Pizza

Beefy Beef Mexican Pizza

Beefy Beef Mexican Pizza

Serving Size: 8


  • 1 large pizza dough
  • 1 pound lean ground beef
  • 1/2 cup onion, chopped
  • 1/2 cup peppers, chopped
  • 3 tablespoons Drick's Mexican Seasoning
  • ⅓ cup light Ranch dressing
  • ½ cup salsa
  • 1 cup low fat Mexican Cheese


  1. 1. Preheat the oven to 450.
  2. 2. Heat a nonstick skillet over medium heat and add onion and peppers. Cook 5 minutes until softened, then add crumbled ground beef. Cook 5 - 8 minutes until beef is cooked through. Drain excess fat from the pan.
  3. 3. Spread Ranch salad dressing over pizza crust. Top with beef mixture, drizzle with salsa, and sprinkle with cheese.
  4. 4. Bake for 15 - 20 minutes, depending on how thick your crust is, until cheese melts and bubbles and dough is cooked through.

What’s good for me in this dish?

Grass-fed beef is a bit pricier, but grain-fed cows tend to have more fat. The fat in grain-fed beef isn’t as high in those heart-healthy omega-3 fatty acids that we all want in our diet for their blood pressure lowering, heart attack reducing benefits. Not to mention the fact that grass fed beef doesn’t contain residues of antibiotics used to keep disease away.

Lean beef is also a terrific source of protein. Protein is a fundamental part of every cell in your body. We use it for growth and also to repair our organs, skin, hair, and nails. In addition, protein is involved in the building of our bones, muscles and blood. Pretty important stuff! Just 3 or 4 ounces can provide a person with half a day’s requirement of this macronutrient.

Amount Per Serving
Calories: 166
Total Fat: 7.70g
Cholesterol: 52mg
Sodium: 327mg
Total Carbs: 2.53g
Dietary Fiber: 0.28g
Sugars: 0.37g
Protein: 19.51g

Weight Watchers Points 4

Nutrition details obtained from,,, and

Beefy Beef Mexican Pizza on Foodista

Shrimp Pizzettes – Mini Shrimp Pizzas

I have to say that Happy Hour Friday isn’t about the alcohol for me, it’s all about the appetizers. You’ve probably guessed that by now, considering I don’t post many drink recipes.

This week’s happy hour offering is Shrimp Pizzettes. I formulated appetizer recipes in my mind all day long, and finally I settled on these mini pizzas with a spicy sauce, and tender shrimp.

Shrimp Pizzettes

Shrimp Pizzettes

When it comes to pizza, this cheezy appetizer recipe won’t break the calorie bank.

Happy, Happy Hour Friday!

Shrimp Pizzettes – Whoot! Whoot! Happy Hour Friday!


  • 11 ounces pizza dough, I used Pillsbury for this calorie count
  • 8 ounces salad shrimp, cooked
  • 4 medium green onion, thinly sliced
  • 2 tablespoons barbeque sauce
  • ½ cup seafood sauce
  • 1/4 cup light mozzarella cheese, shredded
  • 2 tablespoons corn meal


  1. Preheat oven to 400.
  2. Roll out dough and cut dough into 4" rounds.
  3. Combine seafood sauce and barbecue sauce in a small bowl.
  4. Spray non-stick cookie sheet with cooking spray, sprinkle the cookie sheet with cornmeal and place pizza dough rounds on the cookie sheet.
  5. Top pizza dough rounds with sauce, shrimp, onion and cheese.
  6. Bake for 12 - 15 minutes until dough is cooked through and cheese is lightly browned.

Seafood Pizzettes on Foodista