Headliners

These? Are why you came to the table in the first place.

So I’ve been on this whole it’s-not-a-diet-it’s-a-new-lifestyle kick for about two weeks now. In theory it means that I’m cutting out as many processed foods as possible, not snacking every time the Littles leave the room, and nourishing my mind with such supportive arguments as Omnivore’s Dilemma and Fast Food Nation.

What it really means is that I’m about half way done with Omnivore’s Dilemma….and all the way done with a few Jennifer Cruise novels. And I smother pureed frozen bananas with my chocolate sauce instead of ice cream. And the bag of Reese cups I bought on Monday is absolutely the last bag I will every buy. This week.

Fortunately, after 14 days on my new lifestyle, I now weigh Exactly what I weighed when I started.

Also? I can fit into my pre-Little-Man pants. You know. The ones that are SIX sizes bigger than what I was wearing pre-Little-Miss.

So, I do believe it is time for a new strategy.

In which I will simply cook everything….

wait for it…

in…

MINIATURE!

It’s like Willy Wonka’s dream of an entire meal in a single pill. Only super-sized. Which is, of course, the American way. Mini Quiche. Mini Pumpkin Pies. Mini Pumpkin Poppers. and. AND….

MINI LASAGNA CUPCAKES!

Someone should call Weight Watchers. I’ve got their next portion-controlled diet plan in the pan.

Mini Lasagna Cupcakes
Author: 
Dish: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Feeds: 48
 
Originally inspired by The Girl Who Ate Everything http://www.the-girl-who-ate-everything.com/2011/08/lasagna-cupcakes.html
Ingredients
  • 2lb ground beef
  • 2Tbsp Extra Virgin Olive Oil
  • 1cup chopped onion
  • 2garlic cloves, minced
  • 28oz Stewed Italian Tomatoes
  • 12oz Tomato Paste
  • 3cups Shredded Mozzarella Cheese
  • 3cups Freshly Grated Parmesan Cheese
  • 2tsp Salt
  • 2tsp Basil
  • 1½tsp Oregano
  • 1tsp Marjoram
  • 2tsp Garlic Salt
  • ½ tsp black pepper
  • 2 bay leaves
  • 1 cup sliced black olives
  • 48wonton wrappers
Instructions
  1. In the bottom of a large pot, brown 2lbs ground beef with 2Tbsp extra virgin olive oil over medium-high heat. Drain excess liquid from pot, and return to heat.
  2. Add 1cup chopped onion and 2 minced garlic cloves, saute until onion is transparent.
  3. Add 28oz stewed Italian tomatoes, 12oz tomato paste, 1cup sliced black olives, 2tsp sat, 2tsp basil, 1½tsp oregano, 1 tsp Marjoram, 2tsp Garlic Salt, ½tsp black pepper, and 2 bay leaves. Cover and simmer for 1 hour.
  4. Preheat oven to 375 degrees.
  5. Grease two cupcake pans.
  6. Use the top of a drinking glass to cut the wonton wrappers into circles 2½ - 3 inches in diameter, keeping the wrappers you are not currently working with covered.
  7. Place one wonton wrapper in the bottom of each cupcake and press gently to form to the sides, then layer 1Tbsp of mozzarella and parmesan cheeses with 2Tbsp of meat sauce, another wonton wrapper, another Tbsp of shredded cheese, 2 more Tbsps of sauce, and a final sprinkling of shredded cheese on top. Repeat for each cupcake.
  8. Bake at 375degrees for 15-20minutes, let cool for 5minutes before serving.
Notes
These are FANTASTIC for potlucks you are hosting at your house. Where they'll come out fresh, warm, and bubbly. Not so much at other people's houses. Where you either have to hijack their oven...or convince toddlers that you gave them some cheesy deliciousness to eat, and not just their dog's rubber chew toy.

 

 

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