Sunday, January 19, 2014

Lasagna Cups

I love Italian food and who doesn't love lasagna!  To be honest I can't remember the last time I had a real chunk out of a lasagna.  I occasionally make my Lasagna Rolls but today I wanted to make cups that we could pick up with our hands because finger food is fuuuuuun!!!  They turned out amazing and the nutrition facts are pretty sweet as well!

Lasagna Cups

*makes 12 cups, serves 4

24 Wonton Wrappers
1/2lb Ground Turkey
1/4 C. Onion (chopped)
1 C. Favorite Marinara (I use Classico Italian Sausage)
1/3 C. Ricotta (low fat)
1/8 C. Parmesan
1/4 C. Mozzerella
Salt, Pepper, Garlic Powder, Italian Seasonings (to taste)

1. Brown meat and onions.  Season to taste with all of the above seasonings.
2. Add the marinara and simmer for a minute or two.
3. Preheat the oven to 325 degrees.  spray muffin pan(s) with non-stick spray.  Line each with a wonton wrapper.
4. Mix the ricotta with most of the parm and mozzerella (saving just a touch of both for the top of the cups).
5. Spoon the meat mixture (I use a large spoon, about a heaping tablespoon?) into the wrapper.  Top this with about a teaspoon of cheese mixture.

6. Add a wonton wrapper on top of the cheese.  Pushing down to compact the ingredients.  Add another teaspoon of cheese to the bottom, then top it with another heaping tbsp of meat.
7. Top each cup with just a touch of the leftover mozzerella and parmesan.  Bake for 20 mins.

Saturday, January 11, 2014

BBQ Chicken Bites with Slaw

If any of you know me, I loooooooooove chicken!  I also love wonton wrappers!  Put them together and the possibilities are literally endless!  Today I wanted some BBQ flavor in my dinner.  So I put together a healthy version of a classic BBQ chicken with coleslaw!

BBQ Chicken Bites with Slaw

*makes 12 bites

12 wonton wrappers
1 large boneless skinless chicken breast (boiled and shredded)
1/2 serving of my BBQ marinade
1/2 Red Bell Pepper
Shred the following:
1/3 Head of Cabbage
1 Carrot
1 Jalapeno (make sure to remove seeds)

3 Tbsp Fat Free Italian Dressing
Salt and Pepper to taste

1. Boil your chicken for 35-45 mins.  Pull out and shred.  Set oven to 325 degrees and spray muffin pan(s) with non-stick spray.
2. Mix in the marinade, bell peppers, and salt and pepper.
3. Put wrappers in each muffin hole, pushing it down to cover the bottom.
4. Fill the wrappers with the chicken mixture and put in the oven for 20-30 mins.  Keep in mind, this recipe is a bit more wet than normal so baking a little bit longer will keep the wrapper more crisp.

5. While the bites cook, shred the veggies, add the dressing and seasonings.  Mix and refridgerate until the bites come out of the oven.
6. Put it all together and enjoy a classic bbq meal with a twist!

These NF are with Sweet Baby Ray's BBQ sauce, not Bill Johnsons