When your husband asks “what kind of meat is in this?” followed by “can I have another one?” in a meatless recipe you know you have a winner. I found the inspiration for these babies on an Emily Bites Blog Pinterest post. If you’ve never visited Emily’s blog do yourself a favor and go now. Just don’t forget to come back here when you’re done ok? Promise?
I finally killed off my 10+ year old Magic Bullet with this recipe so it was a good thing we both liked them. I held a tiny memorial service for the blender and then got to chopping. As of this writing I am in the market for a replacement in the form of a NutriBullet, NutriNinja or food processor if anyone would like to weigh in on your preferences!
Back to the cupcakes, these were so easy so yummy and now I have so many ideas popping around in my head. Thanks Emily for stirring that cupcake creativity.
Vodka Lasagna Cupcakes – 5 Weight Watchers Points Plus per serving (makes 3 servings – 2 cupcakes per serving)
Ingredients:
- 12 Nasoya Wonton Wrappers
- 6 tbsp Trader Joe’s (Trader Giotti’s) Fat Free Ricotta Cheese
- 3 oz Trader Joe’s presliced Fresh Mozarella Cheese
- 1 cup frozen veggie mix thawed (I used a California blend with broccoli, cauliflower, carrots and red peppers)
- 1/2 cup Trader Joe’s Organic Vodka Sauce
- Fresh basil
- Smart Balance Non Stick Cooking spray
Lightly spray 6 regular sized muffin tins with non stick spray
Coarsely chop vegetables and basil with a food processor or pulse in a blender. Put chopped vegetable mixture in a non stick skillet sprayed with Smart Balance cooking spray and heat over medium for 3 to 4 minutes. Add vodka sauce and continue heating for 2 to 3 more minutes
Place one wonton wrapper in each cup and gently press into bottom to form the bottom “crust”. Spoon approximately 1/2 tbsp ff ricotta cheese into each wrapper and top with a light spoonful of the veggie and sauce mix.
Carefully place a second won ton wrapper on top of this mixture turned so that the points alternate and press down gently. Add another 1/2 tbsp of ricotta to each one, the remaining veggie mix (without overflowing the cups) and top with 1/2 oz fresh mozzarella. Preheat oven to 375. Bake cupcakes for 15-18 minutes or until won tons just start to get crispy and mozzarella begins to bubble. Remove from oven and allow to sit for about 5 minutes to allow won ton to cool enough to maintain its shape. These are pretty stinking good so try not to cram the whole thing in your mouth at one time. At least not with witnesses any way.
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