New Recipes each Day

Thanks for reminding me tonight I just wound up making the Honey Chicken again but tomorrow I will be making Lasagna Cupcakes and ill post the recipe to them when im done :-)

going to try to get back into the habit of posting these tonights dinner was lasagna cupcakes.

Lasagna Cupcakes


Marinara Sauce, 2 Cup
Sorrento - Ricotta Cheese Part Skim Milk, 1 cup
Butterball - Ground Turkey-All Natural, 0.5 container (16 oz.s ea.)
Kraft Grated Cheese - Reduced Fat Parmesan , 24 TSP
Kroger - Mozzarella Fat Free Shredded Cheese, 1.75 cup
Nasoya - Wonton Wrappers, 36 wrappers

1. Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
2. Brown turkey and season. Drain.
3. Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a little meat and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.
4. Repeat layers ending with wonton wrapper on top. Top with reserved Parmesan and mozzarella cheese.
5. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out

The nutritional facts will be a little different for each person depending exactly on the amounts you use. I used about a teaspoon of each one you can check out my diary for the nutrition.

tonights dinner was found on skinnycrockpot.com I made the skinny roast. Sorry for the lack of pics.



Serving Size: 1 cup Calories: 402 Total Fat: 26 gm (This will vary based on the meat you choose) Saturated Fats: 10 gm Trans Fats: 0 gm Cholesterol: 94 mg Sodium: 239 mg Carbohydrates: 13 gm Dietary fiber: 2 gm Sugars: 1 gm Protein: 29 gm Estimated Glycemic Load: 6


Ingredients
2-1/2 lb. rump roast
2 tbsp. organic cornstarch (organic to avoid GMO's) or Tapioca starch
10 cloves fresh garlic (yes, 10!)
3 large carrots, peeled and sliced
1 lb tiny potatoes
2 cups beef broth (The Pacific brand is very healthy)
1 tbsp. balsamic vinegar
2 tbsp. onion powder
1/2 tsp. black pepper

Directions
1.Pour the beef broth into the crock pot and whisk in the cornstarch.
2.Add all other ingredients, turning them over a few times in the pot to distribute the spices.
3.Cook on high for 8-10 hours.
4.NOTE: It's important to know your crock pot. If you've cooked beef in your crock pot before and it has taken a shorter amount of time, check this sooner. (My crock pot is old.)

any specific one?? I can go back and look at my diary for them. The only one I dont have the info for is the enchilada casserole

MMM tonights dinner was so good lol I made Baked Chicken Parmesan. I found the recipe on skinnytaste.com



Baked Chicken Parmesan

Servings: 8 • Serving Size: 1 piece
Calories: 224.5 • Fat: 8.6 g • Protein: 25.1 g • Carb: 14.2 g • Fiber: 1.3 g


4 (8 oz) chicken breast halves, sliced in half
3/4 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 tbsp butter, melted
3/4 cup reduced fat mozzarella cheese
1 cup marinara or Filetto di Pomodoro
cooking spray

Preheat oven to 450°. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.

Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted