Pulled Pork Pizza

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This pulled pork pizza is exactly what I needed for that mid week pick me up!

We still have pulled pork  leftover and I’ve been trying to use it up. Tonight I made this awesome pulled pork pizza. I just took a store bought pizza crust spread some barbeque sauce over that and some leftover pork. Then I topped it with some cheese, fresh pineapple, cilantro, and red onions. Yummo. Probably one of the better pizzas I’ve made in a long time. There’s something about Pulled Pork and pineapples that I just love. They go well together!

I can’t believe this weekend is already Memorial Day weekend! This would be a perfect pizza to make on the grill. Just grill some flat breads instead of pizza dough.

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Pulled Pork Pizza
  • 1 store bought pizza dough or homemade
  • ¾ cup of barbeque sauce
  • 1 cup of leftover Hawaiian Pulled Pork
  • ½ red onion, thinly sliced
  • 5 pineapple rings, diced
  • fresh cilantro
  • green onions
  • 1 cup of colby jack cheese
  1. Preheat oven to 400 degrees.
  2. Spread the barbeque sauce on top of the pizza dough and leftover pork. Sprinkle with cheese.
  3. Place the pizza and bake until the cheese has melted and the crust is golden brown. About 12 minutes.
  4. While the pizza is cooking prepare all the toppings. Chop the pineapple, cilantro and onions and set aside.
  5. When the pizza is ready top with the remaining ingredients and enjoy!



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I didn’t add any sugar to these and they turned out great. All I did to make them was puree a bunch of grapes in the food processor and poured the liquid into popsicle molds. You COULD use already made grape juice, but that stuff is so full of sugar it woudldn’t be healthy and these ice pops would be 0 points plus because all I did was use fruit! How sweet is that? Super easy and a really healthy summer treat!

I’ve been wondering what you do when you take out all of the popsicles out of their molds. It helps to use some water in order to get them out of there, but what happens when you don’t want to keep on doing that? Do you wrap the popsicles in saran wrap? How do you store them so you don’t have to keep on running the popsicles under cold water in order to get them out all the time? If anyone has any suggestions that would be great!

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Homemade Grapesicles

1 pound of grapes red or green


In a food processor, blend all grapes together until they are smooth. Pour into popsicle molds. Freeze until they’re ready to serve.

Jamaican Jerk Burgers

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Have you ever tried grilling pineapple before? If you haven’t, you should start now. It is delicious on this burger and I like to think of it as replacing the tomato on a normal burger. This burger also has jerk seasoning, a serrano pepper, and some garlic inside of it. I thought it was plenty spicy the way it was, but Ben wanted more spice. Serve with some cheese or bacon if you like.

I have been trying to figure out how to get a flat burger for quite some time now. No matter how nicely I shape the burger it still ends up not looking like those nice patties you get at fast food restaurants. I think it’s time to invest one of those burger presses that do that for you. :) What method do you like to use to make your burgers flat?


This blue jay thought the burgers were pretty tasty also.

Jamaican Jerk Burgers

1 pound of 80/20 lean ground beef
1 1/2 tablespoons of jerk seasoning (store bought is fine)
2 garlic cloves
1/2 serrano pepper
1 pineapple
Romaine Lettuce
4 whole wheat buns


In a bowl combine the ground beef, jerk seasoning, garlic, and pepper. Mix the meat and spices together with your hands. Divide the meat into 4 equal patties.

Prepare your pineapple. Cut the sides of the pineapple off and then slice the pineapple into a circle and cut out the pits.

Grill the burgers to however well done you like them. Then grill the pineapple on each side for about 2 minutes each.

Serve the burgers with whatever you like. Buns, lettuce, cheese, mayo… etc.. Enjoy!

A Little Bit Healthier Chili…

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Chili has been one of those foods that I never used to like as a kid. My Mom and Dad would make it all the time and I was never a fan of it until now. Your taste buds really change overtime I’ve found out. I’ve made a lot of chili recipes lately and have finally found out one that Ben and I both  like to eat by combining other recipes together. I don’t like chili with really chunky tomatoes, onions, and peppers. I prefer just the meat, beans, sauce, and a lot of chili powder!  The other stuff can be added on top of the chile for the toppings.  Chili is great on almost everything like Nachos, hot dogs, and on top of spaghetti. I like to double the turkey just for that reason, to put it on top of those things.

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Servings: 6

Healthier Chili


  • 2 pounds ground turkey (lean)
  • 1 can chili beans (drained)
  • 15oz cans tomato sauce
  • 3 1/2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayanne pepper
  • 2 cloves garlic
  • 1/2 cup water


Step 1
Brown the ground turkey with no oil. After the turkey is brown, add in the rest of the
ingredients. Let the chile simmer for 30 to 60 minutes.
Step 2
Extra Toppings:

Chopped Cilantro
Chopped Onions
Cheddar Cheese
Sour Cream
Green Onions


Buffalo Chicken Casserole

What should you make on Thanksgiving this year? Why not a turkey wrapped in bacon that has been marinaded with Buffalo chicken sauce? Or, you could make this buffalo chicken casserole with leftover turkey. Just kidding. I think this is one of the best ideas I’ve had in awhile. The only thing that could have made it even better would be bacon. I had a lot of leftover Slow Cooker buffalo chicken and was trying to think of what else I could make with it. I had made Buffalo Chicken dip yesterday and thought this would all be good just mixed with some pasta baked in the oven. I’ve got Buffalo Chicken casserole to have during the week for lunch and now all my Buffalo Chicken has been used up. :(

I also made Buffalo Chicken grilled cheese for dinner one time this week, and also a buffalo chicken. This recipe is so versatile you can do pretty much anything with it, and I just love recipes like that.

Servings: 8

Recipe inspired from Buffalo Chicken Dip

Buffalo Chicken Casserole


  • 2 cups leftover Slow Cooker Buffalo Chicken
  • 1 8oz package light cream cheese
  • 1/2 cup light ranch
  • 1 1/2 cups dry pasta
  • 1/2 cup pepper jack cheese
  • 1/2 cup cheddar cheese


Step 1
Boil noodles until al dente.
Step 2
While the Pasta is cooking, heat up leftover buffalo chicken in a non stick skillet. Add the cream cheese and stir until melted.
Step 3
Add in 1/2 cup of ranch and stir. Dump the noodles into the casserole and stir.
Step 4
In a 9X13 in casserole dish, pour the noodles and chicken into dish. Top with remaining cheeses and bake in the oven at 350 for 25 minutes.

Chipotle inspired Rice Bowls


I was finally able to make it to Chipotle after I’ve heard my brother talking about it for years. After I told him that I went there, he said to me “Welcome to the real world.” The real world is obviously a restaurant where you stuff your face with burritos about the side of your head. It was really good and everything, but I didn’t care for the portion sizes. I liked the flavor combinations of everything, it was just too much for me to eat.

I made my own Chipotle inspired meal and it turned out pretty good. There’s a lot of food to prep if you do everything yourself, but there are some short cuts that you can take. Like for instance… you can use a bottle of store bought marinade from Lawry’s or Mrs. Dash. The grocery store has pico de gallo at your convenience too. All I did was make the corn salsa, rice, and chicken and I made the corn salsa and rice all while the chicken was cooking. Too change it up a bit, I used orzo instead of rice and I really liked that. I put everything into a bowl and it was very filling. I’ve got one extra serving to have and it will be all gone. It would be nice to see my town get a Chipotle, and a Panera, and a Trader Joe’s… but we will see if that ever happens.

Also, Mrs. Dash has a salt free chipotle marinade which I like to use. There’s a lot of sodium in one burrito at Chipotle around 1500 mg! Crazy. I’m pretty proud of myself for getting this down to 10 points per serving, considering the fact that a whole burrito there is 32 points. Yikes.

Chicken and Rice:

Points Plus: 10

Servings: 5

Nutrition Info (without salsas and extra ingredients on top)

Calories 377 | Fat 11.65g | Carbohydrate 39.2g | Fiber 1.6g | Protein 28.77g

Corn Salsa:

Points Plus 1

Servings: 10 (1 to 2 tablespoons)

Calories 36 | Fat 0.98g | Carbohydrate 7.13g | Fiber 1g | Protein 0.92g

Southwest Rice Bowl


  • 2-3 large chicken breasts (without skin or bone)
  • 1 cup Southwest Chipotle Marinade (Mrs Dash)
  • 1 cup orzo
  • 1 lime
  • 1 tablespoon butter ((light) if desired )
  • 1 bag frozen corn
  • 1/2 small red onion
  • 1 small jalepeno
  • 1 bunch cilantro
  • Pico de gallo
  • cheddar cheese (light )
  • sour cream (light )
  • 1 can black beans (drained)


Step 1
Marinade chicken for an hour or over night in the fridge. When chicken is ready cook on grill until done. Cut up into bite size pieces.
Step 2
While chicken is cooking. Boil the orzo. About 8 minutes. In a bowl add the orzo, butter, 3 tablespoons of cilantro, half of a lime: juiced, salt and pepper (to taste).
Step 3
While the the orzo is cooking, make the corn salsa. Mix together defrosted corn, 3 tablespoons cilantro, onion, jalapeno, lime juice (the other half) in a bowl.
Step 4
Once everything is made and ready, place about 1/2 cup of orzo, some chicken, beans, corn salsa, and pico de gallo into a small bowl and top with whatever other Mexican ingredients you like.

Bacon Quiche


This quiche was so yummy. The second day it was better because all the flavors melded together. Not that it wasn’t any good the first day. :) I’ve tried many other quiche recipes before this one, and I think so far this has been my favorite. The little bit of heavy cream I added in there really makes a difference. If you’re looking for a substitute for heavy cream because you’re watching the calories, try using evaporated milk. This is really easy to make lighter, I just didn’t feel like it this time. Use egg substitute and maybe have a crustless quiche.

Ahh glorius bacon!


Bacon Quiche


  • 6 large eggs
  • 1/4 cup heavy cream
  • 3/4 cups milk
  • 1 1/2 cup colby and monterey jack cheesse
  • 10 slices of bacon (chopped (save 2 for garnish))
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


Step 1
Cook bacon at 425 at 20 minutes. Cut the bacon into small pieces
Step 2
In a bowl mix together the eggs, cream, milk, cheese, salt, pepper, and bacon.
Step 3
Low the temperature of the oven to 350. Bake the pie crust in the oven for 20 minutes.
Step 4
Take out the pie crust and pour the egg mixture inside the pie crust.
Step 5
Bake for an additional 30 minutes. The eggs should be set in the middle when done. No wobbling. Garnish with leftover bacon.

Bacon Bits


Homemade bacon bits are so easy to make, if you have certain kitchen tools to make it with. A knife just takes to long to cut up into smaller pieces.  I think every home by now has a  food processor. If you don’t, go out and buy one. The nicer ones run anywhere from 100 to 150.00 for good brands. I’ve seen them at Wal-Mart for about $20.00 a food processor. The one I have is a 9 quart food processor from Cuisan Art, and I love it. In fact, it just happens to be my favorite tool in the kitchen.

Making your own bacon bits, only works with crispy bacon. If you’re one of those people that don’t like crispy bacon, then I guess you’re out of luck. All you do is cook the bacon until it’s very crispy. Place the bacon, preferably grease drained, in the food processor, and pulse it until the bacon is the size of sea salt. It’s that easy!  Store the bacon bits somewhere in your fridge.



Homemade Bacon Bits

Serves 5
Prep time 20 minutes
Meal type Side Dish


  • 10 pieces bacon (finally chopped)


Step 1
Cook bacon until Crisp
Step 2
Place bacon in a food processor, and pulse until the bacon is the size of sea salt.

Recipe Diaries Original