Chicken Taco Cups

Whether you are looking for an appetizer, a quick dinner, or just a different way to enjoy the taste of tacos, Chicken Taco Cups are a great option. I love how easy they are to make and everyone can top theirs just the way they want.

Chicken Taco Cups
(makes 24 cups)

1/2 pkg wonton wrappers (the brand I use has 48 in a package)
1/2 cup shredded cheese
8 oz chicken, shredded

taco toppers

Place your wonton wrappers into a mini muffin pan that has been sprayed with cooking spray, folding to form a cup.

Bake at 350 for about 5 minutes.

Combine your shredded chicken and cheese in a small bowl and mix together.

Fill your cups with the mixture, dividing equally between the cups.

Bake for another 5 minutes, until the cheese is melted and the filling heated through.

Serve with chopped tomatoes, lettuce, onions, sour cream and all of your favorite taco toppings.

I used the shredded chicken that I make up for chicken tacos, so it was preseasoned. Alternately, you could use cooked chicken and chop it up into small pieces - if so, I would add taco seasoning. The recipe would also work with ground meat or beans, if you want a vegetarian option. If your filling meat is pre-cooked, this meal can be ready to eat in about 15 minutes - perfect for those busy sports filled nights.

These were a hit with the family and next time, I will make up a second pan by doubling my filling recipe.

Disclaimer

Roasted Red Pepper and Cauliflower with goat cheese

I love a good bowl of soup, especially on a cold winter day. We have had our fair share of those this year and as a result, I have explored a lot of new soup recipes.

I already have a roasted red pepper soup and a cauliflower soup, so when I found a recipe that combined the two, I simply new I had to try it. As an added bonus, it uses goat cheese - another favorite for me.

I adapted it to be a crock pot recipe. I have on occasion, opted to use jarred roasted red peppers and likely will try it with frozen florets at some point too. I roast the cauliflower in the morning, as I assemble the soup in the crock pot.

I find that it makes about 4 generous bowls, which at only 125 calories a piece*, is a great option for a flavorful meal. I typically serve it with salad and a nice French Baguette, to make it a meal.

Roasted Red Pepper and Cauliflower with goat cheese
Serves: 4

4 red bell peppers
1 head cauliflower
2 cloves garlic
1 teaspoon thyme
1 pinch red pepper flake
1 teaspoon paprika
4 cups water
4 cubes chicken bouillon
4 ounces goat cheese
salt to taste
pepper to taste

Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes until peppers are charred. Remove from oven and cover with foil 10 minutes.

Reduce heat to 350.

Cut cauliflower into florets. Place in a single layer on a baking sheet and lightly spray cauliflower with olive oil cooking spray. Roast in oven until tender and caramelized, about 20-30 minutes.

Uncover peppers, peel off skin and remove stem and seeds. Chop into large pieces and place into crock pot. Add the roasted cauliflower.

Add the seasonings, water and bouillon to the crock pot. Cover and cook on low for 6-8 hours.

Use an immersion blender to puree, leaving behind chunks to your preference.

Season with salt and pepper and stir in goat cheese until it melts.

*according to my recipe software and in alignment with my estimation.

Disclaimer

Crispy Parmesan Wonton Chips

It wasn't until a couple of years ago that I had ever purchased wonton or egg roll wrappers at the store, but now it seems to be a semi regular purchase, with one meal option a month using wonton or egg roll wrapers. There is the Buffalo Chicken Rolls (love these), the Chili Lime Shrimp Cups (need to post this one) and baked wonton cheese sticks. I am sure that there are a few others out there. My kids got a new cookbook that has pizza rolls made with egg roll wrappers.

Usually, when we make something, we use most, but not quite all of the wrappers. Knowing that you need to use them within a short period after opening, I generally opt to just use them up right away. Normally, I just slice them up to make crisps - either sweet with Cinnamon Sugar or savory with a bit of salt or chili powder. So, when I came across this recipe that was for Parmesan chips, I figured I would have to make my own version. I changed it up only a little bit - a little less cheese and swapped cooking spray in for the oil - when I made them today, but the result was a success.

I found that 12 wrappers, sliced in half filled my pan. I only made half the recipe today, because my wrappers were frozen and I knew that I could wait to pull the other half from the freezer. On the second batch, I swapped in Onion Salt for the salt and pepper. They were tasty too!

One thing that appeals to me...4 crisps are only 60 calories (according to my recipe software and in alignment with my estimation). They are flavorful, provide a nice crunch and all for only 60 calories.

Crispy Parmesan Wonton Chips

Yield: 24 - 4 piece servings

1 package wonton wrappers
1 cup Parmesan Cheese, shredded
parsley
salt
pepper

Cut the wonton wrappers in half to form rectangles. Lay wonton pieces out in a single layer on a baking sheet. Spray with olive oil cooking spray and lightly sprinkle with Parmesan cheese, parsley, salt and pepper.

Bake at 375 for 8-10 minutes or until wontons are brown and crispy.

Serve immediately or store in an airtight container.


Disclaimer

Buffalo Chicken Cupcakes

I might sound a bit like a broken record, but we enjoy the flavor of buffalo chicken wings at our house. The reality is though that they are not only messy to eat, but also not the lowest calorie food option that there is. So, we continue to look for new ways to enjoy the flavor of wings, without the mess and without fewer calories. Buffalo Chicken Rolls, Buffalo Chicken Sliders and Buffalo Chicken Soup are some of our favorites.

Tonight, we tried a new recipe that I had found on Pinterest for Buffalo Chicken Cupcakes. I tweaked it a bit, using a little less on some ingredients, making it simpler by using thawed bread dough and using shredded chicken that had cooked in my crock pot all day.

The family loved them. My daughter sprinkled them with shredded cheese and called it 'sprinkles' on her cupcake. My husband drizzled additional buffalo sauce on top. We decided that this would be a fun way to enjoy standard pizza toppings and soon we will make the 'cupcakes' with pepperoni, tomato sauce and cheese...or maybe we will serve the sauce on the side. I put them in my recipe software and found that each cupcake was about 158 calories - not too bad for a satisfying dinner that delivers on the buffalo flavor.

Buffalo Chicken Cupcakes
Yield: 12 cupcakes

1 loaf frozen white bread dough, thawed
1/2 cup chopped onion
1 tablespoon butter
8 ounces shredded chicken breasts
1 cup shredded Cheddar cheese
1/3 cup buffalo sauce

Preheat oven to 400.

Saute chopped onions in butter over medium heat. Once transparent, add shredded chicken and buffalo sauce. Heat for 5 minutes. Remove from heat.

Roll (or press) the dough into a large rectangle.

Sprinkle the cheese over the dough, leaving 1" on the one long edge so you can seal it.

Spread the chicken over the cheese.

Starting from long side of dough, begin rolling the dough up like a cinnamon roll. Pinch ends when done.

Slice into 1 1/2 to 2 inch rolls. Place in muffin tin.

Bake for 15 - 18 minutes.

Disclaimer

Carrot Cake Cookies

Last fall, when we went to Disney, my husband was on a mission to find the location at Disney where you could find the Carrot Cake Cookies that he had heard about on various podcasts and blogs. We had success and found them at the Writer's Stop in Disney's Hollywood Studios. They were were everything that he hoped for.

The other day, he mentioned that I should find a recipe to make them at home. So, I went on a search and found this version of the recipe. It seemed fairly straight-forward, so I picked up the missing ingredients and set out to make them.

He was so excited that even shared my plans on Facebook.

The batter seemed very thin, but I gave it a shot. I was right, it was a little too thin and the edges got overdone. I wound up opening up another cake mix and adding 3T of mix to the batter. The cookies came out just like I would have wanted for them too. They were not too thick, but held their shape when baking. Of course, I didn't want to have to use 1 box plus 3T of another to make these cookies in the future, so I did some experimenting. I grabbed another cake mix (different flavor) and adjusted the ingredients a little bit. I initially removed an egg, half the oil and half the water, but wound up adding the egg and the oil to the mix. I was pleased with the results.

I used the Neufchatel cheese, to reduce the calories/fat of the recipe and was pleased with the consistency and flavor of the filling. Even with that, each filled cookie is about 200 calories.

Carrot Cake Cookies with cream cheese filling

1 box carrot cake mix
3 eggs
2/3 cup oil
1/2 cup water
8 ounces cream cheese
8 tablespoons butter
1 cup confectioners' sugar
1/2 cup crushed pineapple drained
1 teaspoon vanilla extract

Yield: 18 filled cookies

Prepare cake mix with eggs, oil and water. Drop by tablespoon-full on a cookie sheet and bake at 350 for 15 minutes. Allow to cool 5 minutes on pan, then transfer to wire cooling rack.

In a mixer bowl, combine cream cheese, butter, powdered sugar, pineapples and vanilla extract. Mix into a fluffy consistency.

Once the cookies are cool. Place scoop of cream cheese mixture on one cookie and spread out. Top with a second cookie.

Serve.

Disclaimer

Buffalo Chicken Soup

I am a big fan of meals that are full of flavor. One of my favorites is buffalo wings. I recognized young that although I could eat my weight in wings, that it wasn't the best or healthiest option for me. So, I had to learn to enjoy them in moderation. It helped me find other ways to enjoy the flavor that they offer.

I started to get a side of sauce and extra celery when I got wings, so that I could enjoy some wings but then continue to enjoy the flavor in a better for me way by dipping my celery in the sauce. It was also a great way to try some of the other sauces that they offered without committing to it.

I started ordering buffalo chicken salads, made with grilled chicken that had been covered in the sauce.

I started enjoying grilled chicken breasts with buffalo sauce, with a side of a tasty steamed vegetable.

I learned that I could thoroughly enjoy the flavor of buffalo wings without the calorie commitment of the wings.

Then, recently, I found a soup recipe that turned out to be a great way to enjoy the flavor. As an added bonus, I was able to make it in my crock pot and it was so warm on those very cold winter days we have been having. And, as an added bonus, it was only 180 calories for a serving!

I am thinking about making up a batch to serve during the Super Bowl.

Buffalo Chicken Soup
Serves: 8

Ingredients:
1/4 cup onions, diced
1 clove garlic, minced
2 carrots peeled
32 ounces chicken broth
3 boneless, skinless chicken breasts, shredded
1 packet ranch salad dressing mix
1/2 cup orzo pasta, uncooked
2/3 cup buffalo sauce
4 ounces Cheddar cheese shredded
1/4 cup Parmesan cheese

Directions:

In a pan, saute your onions, garlic and carrots. Add the chicken broth, chicken and packet of ranch mix. Bring to a boil and add the orzo and buffalo sauce. Reduce heat and simmer for ten minutes. Add cheeses and allow to melt before serving.

Alternatively, I prefer to allow my chicken to cook in my crock pot all day. Place the chicken broth, the chicken, the onions, garlic and carrots in your crock pot and simmer on low for 6 hours. Remove the chicken and shred with two forks. Put the chicken back in the broth and add the packet of ranch mix, the pasta and the buffalo sauce. Continue to cook on low for about 30 minutes. Add in your cheeses and allow to melt.

You can serve it with carrot and celery sticks or perhaps a nice baguette. We garnished with cheddar crumbles.

Disclaimer

Mini Cannoli Cups

I am always on the lookout for easy to make and enjoy treats to be able to put together for a gathering with friends, a nice treat for the family after dinner or treats to take to parties or work. I tried my first cannoli when I was traveling for business in Boston. There was something very satisfying about the crunch of the shell and cool creamy, richness of the filling. I certainly didn't see Cannolis as something that I could undertake, but when I saw a friend share about mini cannoli cups on Facebook, I decided this might be the way for me to recreate this treat at home.

I made them for dessert on Sunday and the family thoroughly enjoyed them. My son even asked to pack one in his lunch the next day. At about 95 calories per cup, they can easily be a portion controlled dessert that allows you to enjoy a treat without too many calories - the bigger challenge is resisting eating more than one.

Mini Cannoli Cups

Yield: 24 cups

Ingredients:
1 box refrigerated pie crust (2 crusts)
3 tablespoons sugar
1 teaspoon cinnamon
1 (15-ounce) package ricotta cheese
1/2 cup confectioners' sugar
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 cup mini chocolate chips

Directions:

Strain the ricotta cheese, using a cheese cloth or coffee filter. (you can skip this step, but it will give you a thicker filling) Place the cheese into your mixer bowl and add sugars and vanilla. Mix.

Place in a quart size bag and refrigerate. Filling can be kept in the fridge up to 3 days before using.

Preheat oven to 425.

Roll out pie crusts and sprinkle each all over one side with sugar and cinnamon. Roll over dough with rolling pin gently to push cinnamon and sugar into the pie crust.

Using a cup or biscuit cutter, cut out circles in the dough.

Lightly press the circles into ungreased mini cupcake pans to form a pastry cup. Gently prick the bottoms on the cups with a fork.

Bake for 8-10 minutes.

Remove from oven and cool completely.

About an hour before serving, make a small cut across the corner of the plastic bag to fill cups, squeezing the filling into each cup. Sprinkle chocolate chips on top and dust with powdered sugar.

Disclaimer