It’s the first week of Spring and in Northern California its been 80 Degrees and gorgeous outside as we’ll as freezing and raining… So I wasn’t sure which way to go for Meatless Fridays. I made my Vegan Chili yesterday & we’ve been eating that to stay full and warm But now it looks like its going to be nice out….? I’m not sure what the weather is doing but I’m ready for a bit of a guilty pleasure… Portion control has been my biggest savor in my indulging while on my
beach bride diet I mean lifestyle change Also, trying I’m to make more “Skinny” Italian dishes so I don’t feel the need to cheat on my new “lifestyle”. I made the Mac & Cheese Cupcakes for Super Bowl which were such a HUGE hit… They still get daily hits on the Blog So next Italian favorite in a perfectly portioned cupcake… Lasagna! This is kid friendly, easy, CHEAP and Delish! Also because of the size, these would be great appetizers for a party or Pot Luck. You could easily turn these into a carnivore delight. Add cooked Italian Sausage instead of Mushrooms & Zucchini. Lets get started…
Lasagna Cupcake Recipe
- 24 Won Ton Wrappers
- 1 Cup Fast & Easy Marinara Sauce Recipe (You may use a jar, IF you must)
- 12 Slices of Zucchini
- 1/2 Cup LIGHT Alfredo Sauce or Pesto Sauce
- 6 Thinly Slicked Mushrooms
- 1 Cup Italian Cheese Mixture (Or Mozzarella)
- 1/4 Cup Parmesan-Romano Grated Cheese
- Dried Oregano
PRE HEAT Oven to 375 Degrees.
These are the Won Ton Wraps I found at Safeway (On sale for $2.00)
Slice your Mushrooms VERY thin and sauté over Medium heat with some Extra Virgin Olive Oil for a couple of minutes.
Slice your Zucchini thin, but not paper thin… Like, 1/8″ thickness.
Using your MISTO (Because you ALL better have one by now) spray your Cupcake pan with Extra Virgin Olive Oil.
You will need 2 Won Ton Wraps per cupcake.
Add 1 1/2 TBSP of Marinara to the bottom of each wrappers, then place a Zucchini slice on top.
Then, add 1 TBSP of Alfredo or Pesto Sauce on the Zucchini. Top your Sauce of choice with Sautéed Mushrooms (Or Meat for those who wish).
Top Mushrooms with a “Healthy” Pinch (One of my favorite measurements) of Italian Cheese Blend. Then, top your Cheese with a TBSP of your Marinara, Alfredo or Pesto Sauce (Whichever you prefer most).
Top Sauce of choice with Parmesan-Romano Blend and Dried Oregano.
Place a piece of Aluminum Foil on top of this, don’t tighten and secure around the edges, just lightly set on top. Place on the center rack of your Pre-Heated oven for 15 Minutes. Then, remove foil and continue to bake for 5 Minutes.
This is the rough part, because now they’ve filled your house with a yummy smell. But, you need to let them cool for about 10-15 Minutes…
This is what the wonderful goodness looks like inside…
So easy, so quick and lets you get some DELISH in without all the guilt. I make a big green salad or steam a bunch of veggies as my main dish and enjoy one or two of these. Makes you feel naughty, but you still fit in your Skinny Jeans
We’ve only got one more Meatless Friday after this. It’s Good Friday and I know many of you will be hosting Easter at your house, so you don’t want to spend a lot of time or have a mess Friday night… I’ll have a great recipe for that. Don’t you worry!
Here are the other Meatless Friday Recipes for you to try if you need other options:
ENJOY MY TRAINEES!!!
Major shout out to CANADA!!! Canadian’s you were all showing Mrs. Training the most love & traffic this last week. Even more than the USA! I apologize for talking about our good weather this week! :) And to EVERYONE who stopped by, Thank you and I hope you enjoyed!