Crunchy Taco Cups

Makes 12 taco cups

A fun twist on cheese that can be used and as a crunchy snack!

Ingredients

1 pound lean ground beef, browned and drained

1 envelope (3 tablespoons) taco seasoning

1 (10 ounces) can Ro-Tel Diced Tomatoes and Green Chiles

1½ cups sharp cheddar cheese, shredded (or Mexican blend)

24 wonton wrappers

Preparation

1. Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray.
2. Combine cooked beef, taco seasoning, and tomatoes in a bowl and stir to combine.
3. Line each cup of prepared muffin tin with a wonton wrapper. Add 1 ½ tablespoons taco mixture.
4. Top with 1 tablespoon of cheese.
5. Press down and add another layer of wonton wrapper, taco mixture, and a final layer of cheese.
6. Bake at 375 for 11-13 minutes until cups are heated through and edges are golden.

Nutrition per serving (1 taco cup): Calories: 180, Fat: 7g, Carbohydrates: 10 g, Protein: 17 g.

Recipe from: http://www.barilife.com/blog/bariatric-recipes/10-single-serving-meals-you-need-in-your-bariatric-life/ and http://www.kevinandamanda.com/crunchy-taco-cups/crunchy-taco-cups-calories-and-nutritional-information/

Meatloaf Cupcakes with Mashed Potato Frosting

Makes 12 cupcakes

Ingredients

For the Meatloaf cupcakes:

1 1/3 pounds 93% lean ground turkey

1 cup grated zucchini, all moisture squeezed dry with paper towel

2 tablespoons onion, minced

1/2 cup seasoned breadcrumbs

1/4 cup ketchup

1 egg

1 tsp kosher salt

For the potato frosting:

1 pound (about 2 medium) Yukon gold potatoes, peeled and cubed

2 large garlic cloves, peeled and halved

2 tablespoons fat free sour cream

2 tablespoons fat free chicken broth

1 tablespoon skim milk

1/2 tablespoon light butter

Kosher salt to taste

Dash of fresh ground pepper

2 tablespoons fresh thyme

Directions

1. Put the potatoes and garlic in a large pot with salt and enough water to cover; bring to a boil.
2. Cover and reduce heat; simmer for 20 minutes or until potatoes are tender.
3. Drain and return potatoes and garlic to pan.
4. Add sour cream and remaining ingredients.
5. Using a masher or blender, mash until smooth. Season with salt and pepper to taste.
6. Allow to cool slightly and then cut with a pizza cutter into 8 wedges. Serve hot.
7. Meanwhile, preheat the oven to 350 degrees. Line a muffin tin with foil liners.
8. In a large bowl, mix the turkey, zucchini, onion, breadcrumbs, ketchup, egg, and salt.
9. Place meatloaf mixture into muffin tins filling them to the top, making sure they are flat at the top.
10. Bake uncovered for 18-20 minutes or until cooked through. Remove from tins and place onto a baking dish.
11. Pipe the “frosting” onto the meatloaf cupcakes and serve.

Nutrition per serving (2 cupcakes): Calories: 240, Fat: 9g, Carbohydrates: 25 g, Protein: 18 g.

Recipe from: http://www.barilife.com/blog/bariatric-recipes/10-single-serving-meals-you-need-in-your-bariatric-life/ and http://www.skinnytaste.com/skinny-meatloaf-cupcakes-with-mashed/