Lasagna Cupcake, recipe provided below (adapted from Framed Cooks)
- One cup of your favorite pasta sauce
- 1 lb hamburger meat
- 18 wonton wrappers
- 8 ounces mozzarella cheese , grated
- 3 ounces parmesan cheese , grated
- 4 ounces ricotta cheese
Preheat oven to 375 degrees and spray 6 serving muffin tin with Pam
Cook hamburger meat, season to taste, drain.
Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella—this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).
Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little meat and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, meat and sauce, creating 3 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella.
Bake until the lasagnas are nicely browned, about 20 minutes.
Let cool in the pan for about 5 minutes, then run a knife around the edges and remove from pan.
Mini French Onion Mac and Cheese, recipe provided below (adapted from I am a Food Blog)
- 1 TABLESPOON BUTTER
- 1 TABLESPOON FLOUR
- 1/2 CUP MILK, COLD
- 3/4 CUP SHREDDED GRUYERE
- 2 TABLESPOONS DICED ONIONS, LIGHTLY SAUTÉED
- 1 CUP MACARONI
- FRESHLY GROUND BLACK PEPPER TO TASTE
- CHIVES FOR GARNISH
Preheat oven to 350°F.
In a pot of boiling, salted water, cook the macaroni until al dente and drain.
While the pasta is cooking, heat butter over medium low heat in a small sauce pan. When nice and bubbly, add flour and whisk to combine into a thick paste. Turn heat to low and continue to whisk until roux is cooked, but not brown. When the roux looks slightly grainy, it’s time to add your cold milk. Add the cold milk at once and whisk. Your sauce will look lumpy at first, but as the milk heats up, the lumps will disappear. Continue to stir over medium low heat until sauce is bubbly and thick. Stir in 1/2 cup of shredded gruyere and onions. Season with pepper to taste.
Fold the macaroni into the cheese sauce. Spoon the mac and cheese into a lightly buttered mini muffin pan. Try to compress the mac and cheese into the tin; this will help the muffins retain their shape. Top with remaining shredded gruyere and bake for 30-35 minutes or until tops are nice and brown.
Let the mac muffins cool for at least an hour before removing from muffin tin. Garnish with snips of chives. Enjoy!
Meatloaf Cupcakes and Mashed Potato Icing, recipe provided below (adapted from Gina's Skinny Recipes)
For the Meatloaf Cupcakes:
- 1.3 lb 93% lean ground turkey
- 1 cup grated zucchini, all moisture squeezed dry with paper towel
- 2 tbsp onion, minced
- 1/2 cup seasoned breadcrumbs
- 1/4 cup ketchup
- 1 egg
- 1 tsp kosher salt
For the Skinny Mashed Potato "Frosting":
- 1 lb (about 2 medium) Yukon gold potatoes, peeled and cubed
- 2 large garlic cloves, peeled and halved
- 2 tbsp fat free sour cream
- 2 tbsp fat free chicken broth
- 1 tbsp skim milk
- 1/2 tbsp light butter
- kosher salt to taste
- dash of fresh ground pepper
- 2 tbsp fresh thyme
Put the potatoes and garlic in a large pot with salt and enough water to cover; bring to a boil. Cover and reduce heat; simmer for 20 minutes or until potatoes are tender.Drain and return potatoes and garlic to pan. Add sour cream and remaining ingredients. Using a masher or blender, mash until smooth. Season with salt and pepper to taste.
Meanwhile, preheat the oven to 350°. Line a muffin tin with foil liners.
In a large bowl, mix the turkey, zucchini, onion, breadcrumbs, ketchup, egg, and salt.Place meatloaf mixture into muffin tins filling them to the top, making sure they are flat at the top.
Bake uncovered for 18-20 minutes or until cooked through. Remove from tins and place onto a baking dish.
Pipe the "frosting" onto the meatloaf cupcakes and serve.