Taco Tuesday Meal ... Taco "Cupcakes" Weight Watcher 4 Pts

Since the Cheeseburger Cupcakes where a hit on Monday for dinner, I thought why not spice up Taco Tuesday at the house and make Emily Bites Taco Cupcake's! For those doing weight watcher's these are 4 point per cupcake. I just love it since I know it has the numbers I need to track with myfitness pal so I stay in the limits my trainer gave me. Enjoy!!

INGREDIENTS:

• 1 ½ teaspoons chili oil (found near the Asian ingredients)
• ½ lb 95% lean ground beef
• 1 tablespoon taco seasoning
• ¾ cup canned black beans, drained and rinsed
• 16 wonton wrappers (found in the produce section)
• 5 tablespoons + 1 teaspoon of queso dip or salsa con queso
• 1 cup chunky salsa
• 1 cup reduced fat shredded Mexican cheese

DIRECTIONS:

1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. Heat chili oil in a sauté pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it up with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom. Follow by spooning some of the meat/beans mixture into each cup (using about half the total mixture) and then splitting ½ cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese 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.

WEIGHT WATCHERS POINTS PLUS:4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)

NUTRITION INFORMATION:
164 calories, 12 g carbs, 7 g fat, 12 g protein, 1 g fiber (from myfitnesspal.com)

An Emily Bites Original

Enjoy I promise these will be a hit!

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

Cheeseburger “Cupcakes” (WW 4 Points)

Another yummy recipe made using wonton wrappers! They are so my favorite thing to use, they are light and make me feel like I'm cheating even when I'm not! NOW only eating 2 of these can be a test in itself .. lol. NOW wonton wrappers where like a hot item I went to Walmart 2x and QFC and no luck. So I bought egg-roll wrappers and cut them into 4th and it worked perfect!

As most of you know I'm a little bit obsessed with Emily Bite's, her website is a GREAT resource for meals that are yummy and light (and weight watcher friendly). I don't do weight watchers but I love to make a meal that already has the numbers figured out for me so I know what I'm allowed to eat. This time I made her Cheeseburger "Cupcakes.

INGREDIENTS:

• ¼ cup onion, finely chopped
• ½ lb 95% lean ground beef
• 1 tablespoon McCormick Hamburger Seasoning
• 4 oz mushrooms, chopped
• 4 Laughing Cow Queso Fresco & Chipotle wedges, chopped
• 3 tablespoons ketchup
• 1 tablespoon mustard
• 16 wonton wrappers (typically found in the produce section)
• ½ cup tomatoes, chopped
• 4 oz (1 cup) reduced fat 2% shredded cheddar cheese

DIRECTIONS:

1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. Mist a large skillet with cooking spray and bring to medium heat. Add chopped onions and sauté until cooked. Add ground beef and Hamburger seasoning and cook until meat is browned. Add mushrooms and continue to cook, stirring occasionally, for a few minutes until mushrooms are browned as well.
3. In a microwavable bowl, combine meat/mushroom mixture, cheese wedges, ketchup and mustard and stir. Microwave for one minute on high. Stir to combine until meat mixture is fully coated.
4. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the meat mixture, spoon evenly into the wonton wrappers. Follow by sprinkling some of the chopped tomatoes into each cup (using about half the total tomatoes). Sprinkle about half the cheddar cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
5. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

WEIGHT WATCHERS POINTS PLUS:4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)

NUTRITION INFORMATION:
183 calories, 12 g carbs, 8 g fat, 16 g protein, 1 g fiber (from myfitnesspal.com)

ALEXIS NOTES: I cut down egg roll wrappers to fit into a wonton shape. I skipped the mushrooms and used a can of diced tomatoes for easy for me moment! I had Swiss Laughing Cow so I used that instead.

Enjoy I promise these will be a hit!

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

Chicken Broccoli Alfredo Wonton Cupcakes

Most of you know, that I love using wonton wrappers when I can. They make for a light meal and easy snack size and portion controlled meals.  I love Emily Bites she has the best weight watcher recipes and this Chicken Broccoli Alfredo Wonton Cupcakes are no exception to that! Enjoy these for your next meal!

INGREDIENTS:

• 1 ½ teaspoons olive oil
• 1 cup broccoli florets, chopped small
• 2 cups cooked shredded or diced chicken breast
• I cup light Alfredo sauce
• ½ teaspoon Italian seasoning
• 1/8 teaspoon black pepper
• 24 wonton wrappers
• 1 ½ cup shredded 2% Mozzarella cheese
• 1 tablespoon grated Parmesan cheese

DIRECTIONS:

1. Pre-heat the oven to 375. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.
2. Pour the oil into a skillet and bring over medium heat. Add the broccoli and cook for 5 minutes or until broccoli is tender, stirring occasionally.
3. Transfer the broccoli to a mixing bowl and combine with the chicken, Alfredo sauce, Italian seasoning and pepper. Stir until well combined.

1. Push a wonton wrapper into the bottom of each of the sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the Mozzarella cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining chicken mixture and Mozzarella cheese. When complete, sprinkle ¼ teaspoon of Parmesan cheese over the top of each wonton cup.

5. Bake for 18-20 minutes until golden brown.

WEIGHT WATCHERS POINTS PLUS:4 per “cupcake” (P+ calculated using the recipe builder on weightwatchers.com)

NUTRITION INFORMATION:
130 calories, 9 g carbs, 5 g fat, 13 g protein, 0 g fiber (from myfitnesspal.com)

An Emily Bites Original

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

Party Food .... Pizza Wonton Cups

If you have been with me for sometime you know I have a slight obsession with recipes using wonton wrappers.   They make great portion sized and most times the recipes are low fat, NOW this one is not on that side but it was a hit with our guest and my boys!

Looking for an easy recipe that will get the ooh's and ahh's and always be a crowd pleaser check this one out!  I found this amazing on The Pinterest Kitchen.

 

What you Need:

• 1 pound of sausage out of the casings (any kind you like)
• ½ a jar of spaghetti sauce
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• 24 wonton wrappers
• 1 cup of shredded cheese

Instructions

1. In a skillet brown sausage over medium heat until no longer pink.
2. Add the spaghetti sauce, garlic powder and dried oregano and stir.
3. Simmer for about 8 minutes until sauce thickens.
4. Press wonton wrappers into a greased mini muffin pan and bake at 350 for 6-7 minutes.
5. Spoon sausage mixture into the cups.
6. Sprinkle on shredded cheese.
7. Bake 5-6 minutes or until cheese is melted.

ALEXIS NOTES: I like to use a double wonton wrapper (see the picture).  I used ground turkey instead of sausage it was what I have on hand and I like to use it.

Hope you had a great weekend and enjoy these tasty treats!  Leave me a comment on if you try it and like it!

I party and link up HERE

Apple Pie Wonton? Can it Be??

As you all know I'm obsessed with Wonton Wrappers recipes.  I bought a package before I started my new diet and had to use them up before they went bad.  It was our week to go to my friends house for dinner, and I wanted to bring something sweet for dessert.  I then went on the hunt for a recipe for what I had in the house.  Apples and Wonton's ... hmm what can I make?  I came across a few recipes that called for frying the wontons but I wanted to bake them (so they could cook while I was doing my workout ... lol).  Then I found the perfect recipe on Sugar Dish me.  I stuck to my diet and didn't have one but I heard they were very tasty and by the looks on the boys faces it was a hit.  I didn't tempt fate and bring any home with us.

Ingredients

24 wonton wrappers
4 medium Granny Smith apples, peeled and diced
juice and zest of half a lemon (I just used juice)
1/2 teaspoon cinnamon
a dash of nutmeg
1/3 cup packed brown sugar

Topping (for the mini apple pies):

1/4 cup wheat flour
1/4 cup old fashioned oats
2 tablespoons packed brown sugar
1/4 teaspoon cinnamon
2 tablespoons melted butter

non-stick cooking spray (for the muffin pan)

To Make

Pre-heat the oven to 350. Spray the mini-muffin with the non-stick cooking spray. Tuck two wonton wrapper into each muffin cup and then set aside. In a large bowl stir together the diced apples, lemon juice, lemon zest, cinnamon, nutmeg, and brown sugar. Fill each muffin cup just to the edge of the pan. In a smaller bowl stir together the wheat flour, oats, brown sugar, cinnamon and melted butter until coarse crumbs form. Sprinkle a little of this crumbly topping over each of the mini pies in the muffin pan. Bake for about 20-25 minutes, or until the wonton wrappers are crispy brown and the filling is bubbly. Cool slightly before serving. 

Enjoy I will be working this week up at my parents house.  My dad has been released from the hospital.  He is doing well with his walker but is really tired and recouping.  I'll just be there in case he needs me.

Another Wonton Recipe!! Hawaiian BBQ "Cupcakes"

Yes it's no secret by now that I'm in love with Wonton wrappers.  They are low in fat and perfect for weight watcher recipes and easy meals that are portion controlled (that is if you don't pop as many as you can in your mouth .. yes I have had this problem in the past).  

I found yet another amazing recipe on my favorite weight watch gal's site Emily Bites for Hawaiian BBQ "Cupcakes".  These were a hit at a party a while back and I recommend them for heck just about any night!  Easy to make and the kids even like them with the chicken and pineapple how could you go wrong?

Ingredients:

1 2/3 cups cooked boneless, skinless chicken breast, chopped up small or shredded
½ cup chopped fresh pineapple (if you can’t find fresh you can use canned. Just drain it and don’t buy anything in syrup)
4 T spicy barbecue sauce
1 T chopped scallions (plus more for garnish, if desired)
16 wonton wrappers (typically found in the produce section)
4 oz (1 cup) reduced fat 2% shredded cheddar cheese

Directions:
1.    Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2.    In a medium bowl, combine the chicken, pineapple, scallions and barbecue sauce. Stir to combine until fully coated.
3.    Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the cheddar cheese 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.

Yields 8 “cupcakes.” WW P+:  4 per cupcake

Lex Notes: I put my chicken in my crockpot and cooked it then used the mixer to shred my chicken (mental note don't let it spin to long it will go from shredded to mush).  I used canned because that what I had on hand.  I used our favorite BBQ sauce Sweet Baby Ray's.  I also used my favorite low fat cheese in the mexican blend. I also doubled the recipe since we had a good amount of people at the party.

Enjoy, I promise every bite will be amazing!

Wonton Rattlesnake Bites

I found a recipe for Rattlesnake bites on Pinterest the other day, it called for crescent rolls.  I didn't have any of those on hand so I thought I would create my own version of the recipe.  YES I had Wonton Wrappers on hand of course because that is the new must have theme in my house these days.  I know I'm obsessed with them, I can't help it.  They are just so versatile and I'm loving all these recipes I've been finding.  If you want more that I have done click this link to see more.

Ingredients

• 1 pound ground beef
• 1 can (4 ounces) chopped green chilies
• 1 package (8 ounces) cream cheese, cubed
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• Wonton Wrappers (24)
• Cheese

Directions

• In a large skillet, cook beef and chilies over medium heat until meat is no longer pink; drain. Add the cream cheese, cumin and chili powder. Cool slightly.
• Place one wonton wrapper in each cupcake pan (remember to spray the pan first so they don't stick). Place a scoop of the meat mixture into each wonton wrapper.  I used a ice cream scoop and just dropped into each one.  I topped with some low fat cheese to give it that extra little yummy factor!
• Bake at 375° for 11-14 minutes or until golden brown. Serve warm. Yield: 2 dozen.

Hope you enjoy them, I thought it turned out to be a pretty cool creation!

The Hit of the Reunion (Mini Cannoli's)

My parents hosted the family reunion for my mother's side this past weekend.  As usual I wanted to make something fun and exciting to bring to the party.  Even though I was told to just make some garlic bread I wanted to do something special.  And as you all know I'm obsessed with won-ton wrappers, so I went on a mission to find an appetizer I came across a dessert!  Hmmm even better!

I found this Easy Cannoli Cup recipe on  Gimme some Oven's site. These were so easy and I got rave reviews!!!  Click either link to take you to the original site I found the recipe.

Ingredients:

• 1 package (16 oz.) wonton wrappers
• 1 container (15 oz.) ricotta cheese
• 1/4 cup cornstarch
• 1 1/3 cups whole milk
• 1/2 cups powdered sugar
• 1/2 tsp. almond extract
• 1/2 tsp. vanilla extract
• 1/4 tsp cinnamon (optional)
• 2 cups mini semisweet chocolate chips
• powdered sugar (for dusting)

Method:

In a bowl, slowly whisk 1 cup of the milk into the cornstarch until smooth.  Let sit about 20 minutes.

Transfer mixture into a sauce pan, and then add in the remaining milk and sugar. Heat on medium-low, stirring constantly until it is very thick and smooth (about 7-10 minutes).  Remove from heat.  Stir in the almond and vanilla extracts.  Place a piece of plastic wrap on the surface of the filling to avoid “skin”, and let cool until the mixture reaches room temperature.

Meanwhile, preheat oven to 350 degrees.  Then press 30-35 wonton wrappers (you can do this in multiple batches) into a mini baking cup pan to form the “cups”.  (Be sure that the corners do not fold in after the pan sits for a minute!)  Bake the cups for 10-15 minutes, or until the wrappers are golden brown.  Remove and let cool.

After the milk mixture has reached room temperature, whisk in the ricotta and cinnamon until smooth.  (You can also do this with an electric mixer on low.)  Use a pastry bag to pipe the mixture into the baked wonton cups, or use a spoon to scoop it in.  Sprinkle with mini chocolate chips, then dust with powdered sugar.  Refrigerate, or serve immediately.

Lex Notes: I was out of almond extract so I skipped it, I did use the cinnamon.  I also used my mini cupcake pan so I made 48 total.  I think the mini were the perfect size.

Here is what you need:

It's the perfect dessert and is not too sweet and just the rite size!  I was shocked how fast they went!

First Dinner with us we Wooo you :)

I'm so excited one of my friends came over to let our kids swim and play in the back yard.  It was a GREAT night we talked, laughed, had some good food and a few cocktails!  The only sad part was I had to work the next morning so we needed to cut it short.  But it was so fun, I can't wait to do it again!  I wanted to make something yummy for us.  I found 3 new recipes  that I tried out on our guest and I'm so excited it was a huge hit with all the kids.

I'm going to put the links to the recipes with each picture so you can click on them to see what was involved and this way not to cut and paste and make a very long post (I'm pooped and time for bed .. lol).

I first started with a fun appetizer that I found on the Weight Watcher website when I started to search for a wonton  wrapper and a cream cheese.  This recipe took it a step further and added in artichokes!!!  This Artichoke Tart is super yummy (click the name for the recipe)!

Next on my list was something fun for dinner!  Of course sticking with my wonton theme I went to my favorite website Emily Bites (again if you haven't gone there you MUST).  She posted these Lasagna Cupcakes that were such a hit with the kids I should have doubled the recipe (again click the name for the recipe).  This was so easy to make that I think I may do it again soon!

And last on my list is from another GREAT site Hungry Girl she does these amazing swaps taking high fat items and making them weight watcher friendly.  I found this super yummy blueberry cheesecake (click name for recipe).  I took blueberries for my parents yard and ran with this, it was so yummy and the kids even liked it!

Enjoy I hope you try these out they were so simple to make and I couldn't get over how much the kids enjoyed it.  My girlfriends daughter had seconds and I'm told she usually won't eat much, I was tinkled!!


Happy Wednesday everyone!!

 And there you have it dinner at my house :).

MY new obsession ... Won-ton Wrappers!

I have been on a HUGE won-ton wrapper recipe kick.  I knew how usual they could be and how they make a simple meal fun and and interesting!  Here are two of my newest recipes I found using won-ton wrappers. 

Here's a peak at what I made:

First off from my favorite site Emily Bites she has TONS of recipes using won-ton wrappers. My newest try of her's is the Cheeseburger "Cupcakes".  It was a simple recipe to make on a family favorite.  I didn't have mustard so I added in a tsp of relish to give it a little kick.  Click on the link for the recipe.  You can do it my way and skip mustard or leave it in!

Next on the list to make was one I've seen over and over but haven't made until tonight.  It was a HUGE hit with Cole and my dinner guest loved it too.  This Chocolate-Banana Wonton was found on the Weight Watcher Website, Click on the link for the recipe.  This was a super simple recipe to make.  I used regular chocolate chips since I didn't have mini's on hand.  I also used banana's that were either be bread or trash.   It was a simple 3 ingredient recipe that was so yummy!

I hope you fall in love with Won-ton Wrappers like I have!  Have a wonderful day!

Come Won Ton With me! (Ok it sounded funnier in my head)

Pin It Last week I told the PTF president that I would make something yummy for the meeting.  I found a great recipe of course on Pinterest a while back and have been dying to try.  It is I must say on the spicy side so most of the ladies only had one and I then was left with a crazy amount left over thankfully the principal loaded up and took most of them home with him.  Now these look harder then they really are, just a little time and you'll have a perfect party food!  

I made this Skinny Spanakopita from one of my favorite weight watcher sites Slender Kitchen.  I of course didn't have anything here so I had to send Rick on a run, which he did with big smiles and no groans .. hehe.

Weight Watchers Skinny Spanakopita 
Points: 2 Weight Watchers PointsPlus
Servings: 8
Serving Size: 3 Skinny Spanakopitas
Nutritional Info: 86.1 calories, 1.1 g of fat, 15.7 g of carbohydrates, 1.3 of fiber, 3.5 g of protein

Ingredients
24 wonton wrappers
10 oz of spinach (I used frozen but fresh would work)
1/2 cup reduced fat feta cheese
2 garlic cloves, minced
1/4 onion, chopped
1/2 tsp red pepper flakes
Salt and pepper to taste
1 egg white, for egg wash
1 tsp olive oil

Instructions
1.Preheat your oven to 400 degrees.

2. Heat the olive oil over medium heat and add the garlic, onion, and red pepper flakes.  Once it becomes fragrant, add the spinach.   Saute until just tender.

3. Place the spinach mixture in a bowl and mix in the feta cheese. Add salt and pepper to taste.

4.  Lay out the 24 wonton wrappers on two large cookie sheets sprayed with cooking spray or lined with parchment paper. Fill a small cup with warm water and place it near the cookie sheets.

5. Begin assembling the spanakopita by placing a spoonful of the spinach and feta mixture in the center of the wonton wrapper. Wet the edges of the wonton wrapper with the warm water and fold over and press down to close. Once you have stuffed and sealed all the wonton wrappers, brush lightly with the egg wash or spray with cooking spray.

6. Bake for 8-10 minutes until crispy. Serve on their own or with marinara sauce for dipping.

Since I had half a pack of wonton wrappers left over I found another great recipe for our dinner weekly guest.  I had all the fixing for this one so no sending Rick to the store.  I did learn a great lesson using an old cupcake pan vs a new non stick pan REALLY makes the difference with you're out of kitchen oil spray. 

Next on the list is one I tweaked to be kid friendly off Emily's Bites (another amazing weight watcher blog) for these Mini Taco Cupcakes. 

Ingredients:
1 ½ t chili oil (found near the Asian ingredients)
½ lb 95% lean ground beef
1 T taco seasoning
¾ c canned black beans, drained and rinsed
16 wonton wrappers (found in the produce section)
5 T + 1 t of queso dip or salsa con queso (I used Wholly Guacamole Queso Blanco)
1 c chunky salsa (I used Wholly Guacamole Medium Salsa)
1 c reduced fat shredded Mexican cheese (I used Weight Watchers brand)

*** I left out the chili oil, Black Beans and Salsa's - Due to not wanting to send Rick to the store again ... lol.  I did chop up some black olives since the boys love them ***

Directions:
1.    Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2.    Heat chili oil in a sauté pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it up with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.
3.    Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom. Follow by spooning some of the meat/beans mixture into each cup (using about half the total mixture) and then splitting ½ cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese 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.

And this is what happens!

Either mush cupcakes or Nice cupcakes :)

Have a great week everyone!  I just know it's going to be a busy one here again!