Week 39: Recipe #5--Mini Mexican Pizzas

These little pizzas were a big hit with my girls.  I found these on a site called Dashing Dish (see link below).  These are supposed to be a healthier version of the mexican pizza at Taco Bell.  I didn't really see them that way, but they were good.  I served these "pizzas" with spanish rice and a green salad.  Makes 12 pizzas.

You'll Need:

• 3-4 large whole wheat tortillas, or enough to cut out 12 small circles
• 1 c. lean ground turkey, cooked
• 1/2 c. salsa 
• 2 tsp. dry taco seasoning
• lowfat refried beans
• lowfat shredded mexican blend cheese
• optional toppings:  sliced black olives, shredded lettuce, lowfat sour cream, chopped tomatoes

Preparation:

1. Preheat oven to 425 degrees.  Spray a 12-count muffin tin with nonstick cooking spray.
2. Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap.
3. Press each wrap circle into muffin tin using your fingers.
4. Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans.  Stir until well combined.
5. Scoop 1/8th cup meat mixture into each cup.
6. Top with shredded cheese (dividing evenly between each pizza) and olives, if desired.
7. Bake in preheated oven for 12-15 minutes, or until cheese is melted.
8. Wait for mini mexican pizzas to cool, and remove from muffin tin using a fork or knife.  
9. Serve with desired toppings.

Recipe and link:  http://dashingdish.com/recipe/mini-mexican-pizzas/

Week 35: Recipe #4--Broccoli Chicken Cups

I found this recipe on Pinterest--these were really good!  They come from a website called Taste of Home (see link below).  It's always good when I can sneak broccoli into food and the kids don't really notice.  I cut it up pretty fine, so they couldn't really tell what it was.  The only thing I wasn't sure about with this recipe was the crisp rice cereal.  I used it because that's what the recipe called for, but I think I'd leave it out next time.  I couldn't really tell it's purpose, and I didn't notice it while eating...I think they would taste just as good without it.  I also only used one tube of refrigerated biscuits, so I made 10 "cups".  That was plenty for our family of four (granted, two of them are littles).  I served these with green beans and fresh fruit.

Photo from www.tasteofhome.com

You'll Need:

• 2 c. (8 oz.) shredded cheddar cheese, divided
• 1 1/3 c. crisp rice cereal (I think this could be left out, but haven't tried that yet)
• 1 c. cubed cooked chicken
• 2 tubes (10 oz. each) refrigerated biscuits (I used one to make 10 biscuits)
• 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
• 3 c. frozen chopped broccoli, cooked and drained

Preparation:

1. Place biscuits in greased muffin cups, pressing dough onto the bottom and up the sides.  Add 1 tablespoon cheese and cereal to each cup.
2. In a large bowl, combine the chicken, soup, and broccoli; spoon into each muffin cup.  Bake at 375 degrees for 20-25 minutes or until bubbly.  Sprinkle with remaining cheese.  

Recipe and link:  http://www.tasteofhome.com/Recipes/Broccoli-Chicken-Cups#.T6nfrvZ6YxQ.pinterest

Week 31: Recipe #5--Mini Shepherd Pies

These were really good!  The meat had a great flavor and they were pretty easy to put together.  I found these on a website called Quick Dish (see link below).  They are 8 WW+ points a pair--not bad!  I served these with a green salad and applesauce.  Makes 12 "pies", or 10 if you use the biscuits like I did.

Photo from Quick Dish

You'll Need:

• 2 large whole potatoes (I used four small)
• cream for mashed potatoes
• 1/2 lb. lean ground beef
• 1 tsp. steak seasoning
• 1 Tblsp. ketchup
• 1 tsp. Worcestershire sauce (I used a tablespoon...I like worcestershire sauce...)
• 1/3 c. frozen vegetables (peas, carrots, or mixed--I used mixed; always trying to get more veggies into the girls)
• 1 can (8 oz.) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet (I could not find these, so I just used refrigerated biscuits--there are 10 in a can)

Preparation:

1. Heat oven to 375 degrees.  Lightly spray 12 standard muffin cups with nonstick cooking spray.
2. Peel and quarter potatoes, boil in salted water until tender (about 15 minutes).
3. While the potatoes cook, heat a large nonstick frying pan over medium-high heat then add olive oil and ground beef.  Add steak seasoning then cook, occasionally using a spoon to break up meat, until browned.
4. Add ketchup, Worcestershire sauce, and frozen vegetables, then cook 2-3 minutes until heated through.  Taste for seasoning and add salt or pepper as necessary.  Remove from heat and set aside.
5. Unroll crescent dough on lightly floured work surface.  Press dough into 12 x 9 inch rectangle.  Cut into 12 evenly sized rectangles.  Fill each muffin cup with 1 square, gently pressing dough into bottom and sides of cup.  (Or, use the biscuits and save time and this extra step.)
6. Drain then mash potatoes with cream and season to taste with salt and/or pepper.
7. Fill each dough cup with 1-2 tablespoons of beef filling, then top with a spoonful of mashed potato.  Bake in oven 15-20 until dough is golden brown.  Cool 5 minutes then serve.

**Original recipe suggests to save time, you can use instant mashed potatoes--I can't do it.  I'll spend the extra time and use real ones.

Recipe and link:  http://quick-dish.tablespoon.com/2012/03/10/mini-shepherds-pies/

Week 31: Recipe #1--Spinach, Bacon, & Egg Quiche Cups

My girls LOVE quiches, actually eggs in general, so these were an instant hit.  They both ate their entire "cupcake" and asked for seconds.  I found these on Pinterest.  They are from a site called Sugar-Free Mom (see link below).  My husband and I liked them too, although we topped them off with a little hot sauce for more flavor.  These cupcakes are 3 WW+ points each.  I'll definitely be making these again!  I served these as "Breakfast for Dinner" with hashbrowns and fresh fruit.  Makes 12 cupcakes.

Photo from www.sugarfreemom.com

You'll Need:

• 10 eggs, beaten
• 1/4 tsp. salt
• 1/2 c. milk, 1%
• 1/2 c. low fat shredded cheese
• 6 slices turkey bacon, chopped (The bacon is optional, without it they are 2 WW+ points each)
• 2 c. chopped spinach, fresh or frozen (I used frozen)

Preparation:

1. Preheat oven to 350 degrees.
2. If using bacon cook in a saute pan until crisp.
3. Add spinach to bacon and heat on low to warm through.
4. Spray a 12 cup capacity muffin pan with nonstick cooking spray.
5. Whisk egg, salt, and milk together in a bowl.
6. Evenly distribute bacon and spinach into each muffin cup.
7. Evenly add cheese to each muffin cup.
8. Pour egg mixture into each muffin cup about 3/4 of the way.
9. Bake for 25 minutes.

Recipe and link:  http://www.sugarfreemom.com/recipes/mini-spinach-bacon-egg-quiches/

Week 30: Recipe #3--Chicken Pot Pie Bundles

These were yummy!  We all liked them (minus the peas, for my oldest).  I found these on a site called Meal Makeover Moms (see link below).  They makeover recipes so that they are a bit healthier.  Two of these bundles are 9 WW + points, and they were pretty filling with a green salad and some fruit.  I followed the recipe exactly, and it was pretty quick and easy to make.  Makes 6 servings.

Photo from mealmakeovermoms.com

You'll Need:

• 1 1/2 Tblsp. canola oil, divided
• 1 large carrot, peeled and cut into 1/4-in. cubes (about a cup)
• 1/2 small onion, cut into 1/4-in. cubes (about 1/2 a cup)
• 2 cloves garlic, minced
• 1 lb. boneless, skinless chicken breast halves, cut into 1/2-in. cubes
• 2 tsp. chopped fresh tarragon or 1/2 tsp. dried tarragon (I used dried)
• 1/2 tsp. kosher salt
• pinch of black pepper
• 1 c. all-natural chicken broth
• 4 tsp. cornstarch
• 3/4 c. frozen petite peas, thawed
• 3/4 c. frozen corn kernels, thawed (I didn't thaw the peas or corn ahead of time, and they turned out fine anyway)
• 2 Tblsp. grated parmesan cheese
• 12 egg roll wraps (NOT the smaller wonton wrappers)

Preparation:

1. Preheat the oven to 350 degrees.  Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.  Add the carrot and onion and cook, stirring frequently, until softened, about 5 minutes.  Add the garlic, and cook 1 minute more.
2. Stir in the chicken, tarragon, salt, and pepper.  Cook until the chicken is no longer pink, about 5 minutes.
3. Place the broth and cornstarch in a bowl and whisk until well combined.  Add to the skillet along with the peas and corn, and bring the liquid to a simmer, stirring constantly.  Continue to simmer and stir gently until the sauce thickens, about 2 minutes.
4. To prepare the bundles, use a muffin pan with 12 medium-sized cups (do not coat with nonstick cooking spray).  Gently place 1 egg roll wrap into each cup, letting it extend over the sides.
5. Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the cheese on top.  Fold the corners up and over the top of the filling and press to seal the edges (it doesn't have to be perfect!).  Brush the remaining oil on top of each bundle.
6. Bake until golden and crisp, 12 to 15 minutes.  Cool slightly before eating.

Recipe and link:  http://mealmakeovermoms.com/recipes/comfort-food/chicken-pot-pie-bundles/

Week 29: Recipe #1--Pepperoni Pizza Cups

I found this recipe on a site called For the Love of Cooking (see link below).  These would be good as a snack, but also could be a meal, as we had them tonight.  I love the idea of dinner in the form of a "cupcake" because it's great for portion control.  You can have three of these "cupcakes" for only 8 WW Points Plus points.  Not too bad!  They were pretty tasty, too!  Everyone loved them.  I served these with a green salad and some fruit.  Makes 10 cupcakes.

Photo from For the Love of Cooking

You'll Need:

• cooking spray
• 1 tube refrigerator biscuits (I used Pillsbury...if I wasn't married, I don't know how I'd ever open one of those.  Is anyone else TERRIFIED of the pop?!?)
• pizza sauce
• mozzarella cheese, diced or shredded
• turkey pepperoni slices
• parmesan cheese, shredded
• dried basil (I used Italian seasoning)

Preparation:

1. Preheat the oven to 375 degrees.  Coat a muffin tin with cooking spray.
2. Press the dough of a biscuit into the bottom and sides of the muffin tin.  Repeat with the remaining dough.  (The original recipe says you can cut each biscuit in half for "thin crust"...I couldn't get that to work right.  One full biscuit per muffin tin wasn't too doughy.  It was just right.)
3. Spoon sauce into each cup.  Place some mozzarella cheese into the cups, followed by a few slices of pepperoni.
4. Finally, add a bit more mozzarella, if desired, then sprinkle the tops with parmesan cheese and dried basil (or oregano, or Italian seasoning...whatever you're using).  
5. Place into the oven and bake for 15 minutes or until the crust is golden brown and the cheese has melted.  Serve immediately.

Recipe and link:  http://www.fortheloveofcooking.net/2011/05/pepperoni-pizza-cups.html

Week 27: Recipe #3--Lasagna "Cupcakes"

I'm lovin' the dinner as a cupcake idea.  Not only have all of these cupcake recipes I've tried turned out great, but they are also wonderful for portion control.  This recipe is from a blog called Emily Bites (see link below).  She takes classic recipes and lightens them up (each cupcake is 4 Weight Watcher points).  I thought these were delicious, and even though a wonton wrapper is in place of the lasagna noodle, I couldn't tell the difference.  I served these with a green salad and some garlic cheese bread.  Makes 8 cupcakes.

Photo from Emily Bites blog

You'll Need:

• 1/2 lb. 95% lean ground beef
• 1 1/2 tsp. Italian seasoning
• 5 oz. mushrooms, chopped (I left these out--personal preference)
• 16 wonton wrappers (look for them in the produce department)
• 4 oz. fat free ricotta cheese
• 1 1/2 oz. parmesan cheese, freshly grated
• 1 c. pasta sauce
• 4 oz. reduced fat 2% shredded mozzarella cheese

Preparation:

1. Preheat the oven to 375 degrees.  Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. In a saute pan or large skillet over medium-high heat, add the ground beef and Italian seasoning and brown the beef, breaking it up with a spoon.  Add mushrooms and continue to cook, stirring occasionally, for a few minutes until mushrooms are browned as well.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin.  Using about half of the ricotta, spoon evenly into the wrappers.  Follow by spooning some of the meat into each cup (using about half ) and then splitting 1/2 cup of the sauce between each cup.  Sprinkle about half the mozzarella and half the parmesan evenly over the top of each cup.  Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown.  Let cool 5 minutes before removing from muffin tin.  

Recipe and link:  http://www.emilybites.com/2011/07/lasagna-cupcakes.html

Week 26: Recipe #4--Baked Mac and Cheese Cupcakes

Another Pinterest find.  These "cupcakes" are from a blog called How Sweet It Is and for me, they really didn't turn out as cupcakes.  In the picture from the blog they looked like they stayed together, but mine didn't.  Still very tasty, and a good way to hide veggies for the little ones, but they were piles of pasta at best.  Good for portion control.  I served these with a green salad and fruit.  Makes 12 cupcakes.

Photo from howsweeteats.com

You'll Need:

• 1 1/2 c. whole wheat pasta
• 1/2 c. shredded smoked cheddar cheese
• 1/2 c. shredded provolone cheese
• 1/4 c. parmesan cheese
• 1 pt. grape tomatoes, quartered
• 1/4 zucchini, chopped
• 1-2 c. whole wheat bread crumbs
• 3 Tblsp. olive oil
• salt and pepper, to taste

Preparation:

1. Boil pasta as the box states.  Set aside in a large bowl.  Chop tomatoes and zucchini, and season with salt and pepper.
2. Spray cupcake tins with nonstick spray, and coat with breadcrumbs, shaking any excess off.
3. In pasta bowl, add provolone and cheddar to combine.  Add 2-3 tablespoons pasta mixture to each muffin in.  Place tomatoes and zucchini throughout pasta in each muffin top.  (I mixed in the veggies in the bowl...could've been why mine didn't stick together as well....)  Top with a drizzle of olive oil and a sprinkle of parmesan and breadcrumbs.
4. Bake for 12-15 minutes.  Let cool completely, then gently remove with a spoon.

Recipe and link:  http://www.howsweeteats.com/2010/07/baked-mac-and-cheese-cupcakes/

Week 26: Recipe #1--Taco Cupcakes

I have recently discovered Pinterest.  Okay, so I knew about it for a while, but didn't think I'd really be into it....I was wrong.  There are so many recipes there, which makes finding them for our dinners and this blog SO much easier.  This is a very easy recipe to make and everyone LOVED it.  Even my 14 month old, who ate an entire "cupcake" by herself.  It is from the blog Plain Chicken (see link below).  Other than having a heckuva time figuring out where to get wonton wrappers (produce section!), the rest of the recipe includes things I already have on hand, so this is a good meal to throw together in a hurry.  I served this with a salad and fruit.  Makes 18 cupcakes.

Photo from Plain Chicken blog

You'll Need:

• 1 lb. ground beef
• 1 packet taco seasoning
• 2/3 c. water
• 1 can black beans, drained
• 2 c. shredded cheddar cheese
• 36 wonton wrappers
• your favorite taco toppings--salsa, cheese, sour cream, lettuce, tomatoes, etc.
• cooking spray

Preparation:

1. Preheat oven to 375 degrees.
2. Brown the meat in a skillet and drain off fat.  Return the meat to the skillet; add the taco seasoning, water, and black beans.  Mix and simmer for 5-10 minutes, until water is absorbed.
3. Spray 18 regular muffin pan cups with cooking spray.  Place one wonton wrapper in each muffin cup.  Divide half of the taco mean between muffin cups.  Sprinkle half of the cheese over the cupcakes.  Repeat layers--wonton, taco meat mixture, and cheese.  Bake for 20 minutes, or until cheese is bubbly.  
4. Top with your favorite taco toppings.

Recipe and link:  http://www.plainchicken.com/2011/07/taco-cupcakes.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%25253A+blogspot%25252FwJJTP+%252528Plain+Chicken%252529&utm_content=Google+Reader

Week 7: Recipe #4--Meatloaf Cupcakes with Mashed Potato Frosting

I originally got this idea from the What's For Dinner blog (see link below).  I changed it up a bit and used my own meatloaf recipe.  It is sooo tasty and a fun idea for the kids.  Plus, when you bake them as cupcakes, the cooking time is cut in half.  The garlic mashed potato recipe is from the Food Network website, and they are DELICIOUS.  Anything's better with garlic, right??  I usually serve this with green beans and bread.  ***If you don't want to do the whole cupcake thing, you could just make this as a regular meatloaf--just bake it for 1 hour instead.  Makes 6 servings.

Photo from What's for Dinner? blog

For the meatloaf, you'll need:

• 1 1/2 pounds ground beef
• 2 eggs
• 2 cups fine bread crumbs (I sometimes use the Italian kind)
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 1/2 cup milk
• 1 to 1 1/2 Tblsp. worcestershire sauce
• 1 Tblsp. ground mustard
• 2 tsp. salt
• 1/2 tsp. black pepper
• a mix of your favorite seasonings; I use the following:  1/2 tsp. dried thyme, 1 to 2 minced cloves garlic, 1/2 to whole tsp. Italian seasonings, 1/2 to whole tsp. oregano (I pretty much eyeball all of these, but I think these are about the measurements I use)
• 1/2 cup ketchup and 1 Tblsp. brown sugar, mixed together in small bowl
• nonstick cooking spray

For the potatoes, you'll need:

• 3 1/2 pounds russett potatoes, peeled and quartered (about 8 large)
• 2 Tblsp. salt (I'd use a bit less)
• 2 cups (16 oz) half and half
• 6 cloves garlic (I tend to use a bit more)
• 6 oz. grated parmesan cheese
• 1/2 cup shredded cheddar (I added this)

Preparation:

1. Preheat the oven to 350 degrees.  Spray your muffin pan with nonstick cooking spray.
2. Put the potatoes in a large pot and add enough water to just cover them.  Cover, and bring to a boil over high heat.  Once boiling, turn heat to medium.  Leave covered and cook for about 25 minutes.
3. While the potatoes are cooking, in a large bowl mix together all of the meatloaf ingredients, except for the ketchup.
4. Put meat mixture into the muffin tin; should make 12 large "cupcakes".  Sometimes I have to use two muffin pans, and I'll get 14 or so cupcakes.  Bake in oven for 20 minutes.
5. For the potatoes, heat the half and half and the garlic in a small saucepan over medium heat.  Set aside.
6. When potatoes are finished (they should break apart easily when poked), drain the water.  Add all ingredients to the potatoes in the pot.  Mix them together with a hand mixer to desired consistency.
7. After the meatloaf cupcakes have been in the oven for 20 minutes, take them out and spread the tops with the ketchup and brown sugar mixture.
8. Take a ziploc baggy (I usually double or triple bag because the potatoes are HOT) and fill it with mashed potatoes.  Cut a small hole in one of the bottom corners, and pipe the potatoes onto each cupcake to look like frosting.  Sprinkle with cheddar cheese.
9. Place cupcakes back in the oven for another 5-10 minutes.  Check that the internal temperature of the meatloaf is at 165 degrees.
10. Enjoy!!!

What's for Dinner link:  http://www.imadedinner.net/2010/10/12/i-went-there/

Food Network link:  http://www.foodnetwork.com/recipes/alton-brown/creamy-garlic-mashed-potatoes-recipe/index.html