A Sleeve Journey

The Time is Now


Leave a comment

Low-Carb Lasagna Wonton Cupcakes

Low-Carb Lasagna Wonton Cupcakes

Low-Carb Lasagna Wonton Cupcakes

Recipe makes 24.

Ingredients:

  • 1/2 lb ground beef (95%)
  • 1/2 lb ground turkey (99%)
  • 1.5 cups tomato sauce (Classico Four Cheese)
  • 1/2 diced onion
  • 15 oz light ricotta (Sorrento)
  • 1/2 cup Parmesan cheese (Aldi)
  • 1/2 teaspoon garlic
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil (I used 2 fresh leaves)
  • 1 egg
  • salt to taste
  • 24 wonton wrappers (Nasoya)
  • 2 servings No-Oodles (Nasoya)
  • 2 cups mozzarella cheese, shredded (Part Skim, Great Value)
  • Non-stick cooking spray

Directions:

  • Brown meat in a pan with diced onions. Once cooked, drain any remaining fat. Add in tomato sauce and cook on medium heat for 20 minutes. Make sure to check the nutrition facts on the tomato sauce. Classico is a lower carb choice.
  • In a bowl, combine spices, ricotta cheese, Parmesan cheese, salt, and 1 egg.
  • Spray muffin tins with non-stick cooking spray and line each muffin with one wonton wrapper.
  • Layer in the cheese mixture, No-Oodles, meat, and top with mozzarella cheese.
  • Bake at 350 for approximately 45 minutes.

LasagnaCup Layers

 

1 Lasagna Cupcake:  88 calories, 10 protein, 6 carbs.

Advertisements


Leave a comment

Buffalo Chicken Wonton Cupcakes

chicken

Ingredients:

  • 12 wonton wrappers (Nasoya)
  • 1/2 cup light blue cheese crumbles (Treasure Cave)
  • 8 Laughing Cow Light Blue Cheese Wedges
  • 2.5 cups chopped grilled chicken (436g)
  • 1/2 cup Franks Red Hot Original (Try 1/4 if you don’t like as much spice)

Directions:

Grill and chop chicken into small pieces. In a bowl, mix together blue cheese, blue cheese wedges, chicken, and Franks. Spray a cupcake pan with non-stick cooking spray and place one wonton wrapper in each. Fill each cupcake with approximately 1/4 cup of the mixture. Bake at 350 for 35-40 minutes.

Add this item to your food diary or view nutrition information here.


2 Comments

Chicken Chimichangas

Molly Sleeved's WLS Friendly Chicken Chimichanga

I decided it was time to make a healthy chicken chimichanga – and this is definately a keeper!
Ingredients

  • 12 Wonton Wrappers (Nasoya)
  • 1.5 cups cooked quinoa (Alter Ego, Organic Rainbow, made with chicken broth)
  • 2 cups Shredded Mexican cheese (Aldi – Happy Farms)
  • 2.25 cups chopped grilled chicken (320 grams)
  • 1/2 cup minced onion
  • 1 minced jalapeno
  • 1.5 teaspoons chili powder (Spice Islands)
  • 1 teaspoon garlic
  • salt to taste (this recipe really does need some salt to bring out the flavors – don’t fear the salt!)

Directions:
Grill and chop chicken breast. Mince jalapeno and onion. In a bowl, mix together quinoa, 1.5 cups of the cheese, chicken, onion, jalapeno, and spices. Spray cupcake pan with cooking spray and place one wonton wrapper in each. Pack mixture into 1/4 cup measuring cup and plop into the wonton lined cupcake pan. Top with the remaining 1/2 cup of cheese. Bake at 350 for approximately 15 minutes.

Add this item to your food diary or view nutrition information here.

Serving suggestions: Salsa, pico de gallo, avocado, sour cream, or guacamole.