Week 4 Mini Lasagna Cups

Mini LASAGNA CUPS

INGREDIENTS:

• 1 tablespoon olive oil
• 2 Italian sausage links, casing removed, ground turkey or lean ground beef
• 1 cup marinara sauce, homemade or store-bought
• 1 1/2 cups ricotta cheese
• Kosher salt and freshly ground black pepper, to taste
• 24 2-inch won ton wrappers
• 1 1/2 cups shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley leaves
• salt and pepper
• 1 egg
• 1 tsp dried or fresh parsley
• 1/4 cup parmesan cheese

DIRECTIONS:

1. Preheat oven to 375 degrees F. Lightly oil a 12-cup standard muffin tin or coat with nonstick spray.
2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and stir in marinara sauce.
3. Season ricotta cheese with salt and pepper, add egg, parsley, and 1/4 parmesan cheese; set aside.
4. Fit wonton wrappers into each of the 12 muffin tins, pressing carefully to make sure there is an opening in the center. Fill each cup with 1 tablespoon ricotta cheese. Top with 1 tablespoon marinara mixture and 1 tablespoon mozzarella cheese; repeat with one more layer.
5. Place into oven and bake for 10-12 minutes, or until the cheese has melted and the wonton wrappers are golden brown.
6. Serve immediately, garnished with parsley, if desired.

Week 3 Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos- Week #3

Creamy Chicken Taquitos

3 ounces cream cheese, softened

1/4 cup salsa

1 tablespoon lime juice

1/2 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

2 cloves of garlic, minced

3 tablespoons chopped cilantro

2 tablespoons chopped green onions

2 cups shredded chicken

1 cup shredded Mexican cheese blend

Corn tortillas

cooking spray

Preheat oven to 425 degrees. Lightly grease a baking sheet with cooking spray.

In a large bowl, combine cream cheese, salsa, lime juice, cumin, chili powder, onion powder, and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese. Mix until well combined.

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 seconds) or place the tortillas in a gallon size Ziploc bag.

Spoon approximately 3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the Taquitos are not touching each other. Spray the tops lightly with cooking spray.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.