Skinny Baked Mozzarella Sticks



Who doesn’t love cheese sticks? Courtesy of our friends at, here’s a healthy way to indulge!

When it comes to entertaining guests at a party or event, as the host you have a lot of responsibilities, beginning from the interior design of the rooms and ending to the seating and food on the table. For the last part we have a delicious suggestion: skinny baked mozzarella sticks. These bite-size snacks are so tasty you might want to make a couple of plates just to make sure people aren’t craving for more right in the middle of your event. In order to make this recipe, you will need the following ingredients:

• flour;
• breadcrumbs;
• Mozzarella cheese;
• Parmesan cheese;
• large eggs;
• parsley;
• tomato sauce;

The procedure is rather simple and you will be done with making a batch of these tasty snacks in a matter of minutes. Start by pouring 2 tablespoons of flour on a large plate. Then, mix 1 tablespoon of parsley with 5 tablespoons of breadcrumbs and 2 tablespoons of Parmesan. Beat the egg in another bowl and dip the freshly frozen Mozzarella sticks (maybe cut them to smaller sizes) in it, not before you already rolled them through the flour. Next, cover the stick with the contents from the bowl of crumbs. Do the same for all of your Mozzarella cheese sticks while you preheat the oven to 400 degrees Fahrenheit. Place them on an aluminum foil pan, sprinkle some oil on top, and bake for 5 to 10 minutes just until they don’t melt. Enjoy!




Servings 4

4 (8 inch) whole wheat tortillas
2 teaspoons Wildtree Natural Grapeseed Oil
1 cup shredded mozzarella
1/4 cup pepperoni
½ green bell pepper, sliced
¼ cup sliced black olives
8 ounce tomato sauce
1 teaspoon Wildtree Perfect Pizza Seasoning

Nutritional Info
Calories: 430
Fat: 26g
Saturated Fat: 10g
Carbohydrates: 32g
Fiber: 3g
Protein: 18g
Cholesterol: 50mg
Sodium: 1000mg
Pizzadillas – Wildtree Recipes

Method of Preparation
Heat nonstick skillet or griddle over medium high heat. Brush one side of each tortilla with Grapeseed Oil. Turn tortillas over (oiled side down) top half of each tortilla using ½ cup of the mozzarella. Top cheese with pepperoni, bell pepper, and black olives. Top with remaining ½ cup cheese. Fold empty tortilla half over to form a half crescent shape. Cook assembled pizzadillas on each side until golden brown and crisp. While pizzadillas are cooking, heat up the tomato sauce with Pizza Seasoning. Serve with pizzadillas for dipping. Adjust filling ingredients to your preference.

Wildtree Product(s):
Perfect Pizza Sauce Seasoning
Natural Grapeseed Oil

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Salami and Cream Cheese Roll-Ups


Salami and Cream Cheese Roll-ups

1 pound cream cheese, room temperature
1/2 -3/4 pounds salami sliced thin (thinner is better as it rolls easier)
1/2 green pepper, thinly sliced

Lay out a large piece of plastic wrap on the work surface. Place the cream cheese on top of the plastic wrap and cover with another piece of wrap the same size. With a rolling pin roll the cream cheese out into an even layer, approximately 1/4-inch thick. Watch the edges of the cream cheese as it rolls out because the top wrap can work its way under the cheese. To avoid this, occasionally pull the wrap off and replace it to continue rolling the cheese into a rectangle.

Remove the top layer of plastic wrap and add the salami, overlapping the slices until all the cream cheese is covered, lightly press the salami into the cream cheese to make it stick. Replace the plastic wrap and carefully flip the salami and cheese so that the cream cheese is again on top. Remove the wrap and place the sliced green peppers over the cheese.

Roll the salami over the cream cheese being careful not to leave any air space (this make it harder to cut later) and use the plastic wrap to pull it tight as you work. Roll the meat log and press the outer layers tight to hold it all together. Wrap the log in plastic wrap and refrigerate 4-6 hours or overnight (it can be cut without chilling, but the longer it chills the easier it is to cut.) Cut the meat slices thin, taste one on a cracker, as large crackers may need a thicker slice, while smaller crackers will need one cut thinner.

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Farmer’s Market Nachos


Farmer’s Market Nachos
Servings 6

1 tablespoon Wildtree Roasted Garlic Grapeseed Oil
½ cup onion, diced
¼ cup zucchini, diced
¼ cup yellow squash, diced
¼ cup bell pepper, diced
1 cup tomato, diced
2 teaspoons Wildtree Garlic Galore Seasoning Blend
¼ teaspoon Wildtree Rancher Steak Rub
1 tablespoon Wildtree Taco Seasoning
3 tablespoons water
½ cup refried beans
6 ounces corn or tortilla chips
¾ cup shredded cheddar cheese

Nutritional Info
Calories: 270
Fat: 16g
Saturated Fat: 5g
Carbohydrates: 12g
Fiber: 4g
Protein: 7g
Cholesterol: 15mg
Sodium: 510mg

Method of Preparation
Preheat oven to 375°F and line a baking sheet with foil. Heat Grapeseed Oil in a nonstick skillet over medium heat. Add the onion, zucchini, squash, bell pepper, tomato, Garlic Galore, and Rancher Rub. Saute until vegetables are tender and starting to brown slightly, 5-7 minutes. Add the Taco Seasoning, water, and refried beans, stir until refried beans and water create a “sauce”. Reduce heat to medium low and simmer until sauce thickens, about 5 minutes. Spread the chips on the prepared baking sheet. Top with the vegetable mixture, sprinkle cheese over everything, and bake for 7-10 minutes or until cheese is melted. (Broil if desired to brown cheese.) Serve with desired toppings.

Wildtree Product(s):
Roasted Garlic Grapeseed Oil
Garlic Galore Seasoning Blend
Rancher Steak Rub
Rancher Steak Rub (large Plastic)
Taco Seasoning (large Plastic)
Taco Seasoning Blend

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Pigs in a Blanket Wreath


One for those that aren’t fighting the battle of the bulge, but you could go with turkey dogs to make it a better option. This one isn’t for those working with a low-carb lifestyle, but for others it would be a good one for office parties and pot-luck dinners this season!

Pigs-in-a-blanket Wreath

1 (8-ounce) can original crescent dough
1/4 cup Dijon mustard
20 mini hot dogs or cocktail franks
1 egg, lightly beaten
Poppy seeds or sesame seeds

Preheat the oven to 350 degrees F.

Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.

Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.

Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake until golden brown, about 12 to 15 minutes. Serve warm.

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Cucumbers with a Bang!


Be careful as these are addictive!

Cucumbers with a BANG!

Baby cucumber
Lemon juice
Olive oil
Salt and pepper
Chile powder


Chop a baby cucumber and add lemon juice, olive oil, salt and pepper and chile powder on top


Beer Battered Pickles!


Beer Battered Pickles

These are amazing and crispy!!!! mmmmmm…..

16 dill pickle spears, drained
Beer Batter>>
1 egg
1 (12-oz.) bottle beer
1 tablespoon baking powder
1 teaspoon salt
Pinch cracked black pepper
1/2 tsp dried dill
1 1/2 cups all-purpose flour


Place pickles in a strainer drain for 10 minutes.

Dredging Flour>>>
1/2 cup flour
1/2 tsp dried dill
1/2 tsp seasoning salt
Mix and coat drained pickles.

In a large bowl, whisk together the egg, beer, baking powder, salt, pepper, and dill. Add the flour and whisk until smooth.
In a large sauce pan, pour oil to a depth of 1 1/2 inches and heat over medium-high heat .
Dip flour dredged pickle spears into batter and fry in batches, until golden. Drain paper towels and serve with Dill Ranch dipping sauce.

Dill Ranch>>>
1/2 cup Ranch
1 tsp dried Dill
1/4 tsp garlic salt

Mix and let stand at least 30 min for flavors to mix.

Zucchini Pizza Sticks



Slice the zucchini in half. Slice off the bottom to keep in stable. Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend.. Bake 375 for 20 to 30 minutes until soft.

Mini Frittatas

Total Time: 22 min
Prep 12 min
Cook 10 min
Yield: about 40 mini frittatas
Level: Easy


Nonstick vegetable oil cooking spray

8 large eggs

1/2 cup whole milk

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

4 ounces thinly sliced ham, chopped

1/3 cup freshly grated Parmesan

2 tablespoons chopped fresh Italian parsley leaves


Preheat the oven to 375 degrees F.

Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

Per piece (40): Calories: 22; Total Fat: 1.5 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates: 0.5 grams; Sugar: 0 grams; Fiber: 0 grams; Cholesterol: 44 milligrams; Sodium: 68 milligrams