All Posts by Michelle

5

Cheeseburger Cupcakes

When it comes to kid’s food, bite size is always more fun. Don’t you think?

Healthy, bite-size Cheeseburger Cupcakes. Perfect for portion control and the perfect size for kids. Everyone in the family will enjoy them! My daughter loves them, so that is always a win for me!

These cupcakes are perfect inside the lunch box (yes, even at room temperature) for lunch, dinner, or for a party appetizer. You can keep the desired toppings separate so that each person can add their own. You can also add the toppings inside the cupcake too—add a sliced pickle, mustard, cooked mushrooms, or bacon after the cheese layer. Get creative with it! Just make sure to keep the ketchup in the cupcake or else it could taste dry.

Related: Top 5 Lunchboxes We’ve Tested

If you have leftover ground beef in your fridge, you could easily make a few Cheeseburger Cupcakes too. Just slightly reheat your leftover beef before putting into the won ton wrappers.

Cheeseburger Cupcakes

  • Author:
  • Yield: This recipe yields about 24 cupcakes
  • Cuisine: Lunch

Ingredients

  • 1/2 cup onion, chopped
  • 1 pound lean ground beef
  • 1 tablespoon Zatarain’s Creole seasoning (or seasoning of choice)
  • 1 package won ton wrappers (you can find them in the produce section)
  • Ketchup, to taste
  • 1 1/2-2 cups shredded cheddar cheese
  • Desired toppings: pickles, ketchup, mustard, cooked onions, bacon, mushrooms, etc.

Instructions

  1. Preheat the oven to 375F.
  2. Cook the onion, beef, and seasoning in a skillet.
  3. Spray your cupcake pan with nonstick spray.
  4. Gently push one won ton wrapper into each cupcake cup.
  5. Spoon 1 tablespoon of the meat mixture into each won ton wrapper.
  6. Put at least 1 teaspoon of ketchup on top of the meat mixture in each won ton wrapper.
  7. Sprinkle the shredded cheddar cheese over each top.
  8. Make a second layer of won ton wrappers. Gently push the won ton wrapper in the opposite direction, and repeat the layers with meat, ketchup, and cheese.
  9. Bake for 15 to 20 minutes until golden brown and crispy on the edges.
  10. Leave your cupcakes in the pan to let them cool before you remove them.
  11. Add desired toppings and enjoy!

 

 

16

Lasagna Cupcakes

Love lasagna, but tired of the same ol’ thing? Try Lasagna Cupcakes! 

Can I tell you a secret? I don’t like lasagna. Shocking, huh?! Isn’t lasagna the one comfort food that everyone seems to like? When you cut it up, it just looks so unappealing to me. But with a husband and daughter who love lasagna, I had to find a way that I could make it and enjoy it too! We love our taco cupcakes, so we continued our “cupcake” love affair for dinner with this recipe.

Use this recipe as a guide. You can easily make adjustments to your own favorite lasagna recipe to turn them into Lasagna Cupcakes.

I sometimes make extra, adding more sauce and vegetables so I can use the meat mixture for an easy lunch or dinner the next day. Bonus: These are just as delicious at room temperature, and they are perfect portions to pack in a school lunch!

Related: Top 5 Lunchboxes We’ve Tested

Lasagna Cupcakes

4 from 1 reviews

Yields about 24 cupcakes

  • Author:
  • Cuisine: Lunch

Ingredients

  • 1 pound ground beef
  • 8 ounces mushrooms, chopped
  • 1 zucchini, chopped
  • 3 cups pasta sauce
  • 4 cups ricotta cheese
  • 2 tablespoons dried basil leaves
  • ⅓ cup grated Parmesan
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 24 wonton wrappers
  • 1½-2 cups shredded cheese (mix of Italian and mozzarella)

Instructions

  1. Preheat the oven to 375F, and spray or oil a 12-cup cupcake pan.
  2. In a large pan, cook the beef. Once the beef is cooked, add the mushrooms and zucchini, and cook until they have softened. Add the pasta sauce, and simmer for 10 minutes.
  3. While the meat is cooking, in a large bowl, mix the ricotta cheese, basil, Parmesan, salt, and pepper.
  4. Gently place one wonton wrapper into each cupcake cup. Spoon 1 tablespoon of the ricotta mixture into each wonton wrapper, then spoon 1 tablespoon of the meat mixture on top of the ricotta cheese mixture, and sprinkle shredded cheese over each cup.
  5. Create a second layer of “pasta” by placing a second wonton wrapper over the shredded cheese. Repeat topping with the ricotta mixture, meat mixture, and shredded cheese.
  6. Bake the cupcakes for 15 to 20 minutes, until golden brown and crispy on the edges. Remove them from the oven, and allow them to cool slightly before removing them from the pan. Serve immediately.

 

5

Taco Cupcakes

Call it a “cupcake,” and kids will eat it. Taco night has never looked this good! Right?

If you’re looking for a creative way to present tacos to your kids, these taco cupcakes are the perfect size for kids and adults to enjoy!

I’m always looking for simple ways to add more nutrition to our favorite meals. Here, the addition of beans and corn add more fiber and protein to our tacos. My daughter doesn’t always like to eat tacos. But Taco Cupcakes? Yes, Please! Their shape make them easy and fun to eat! They even work great for a party appetizer.

This recipe yields 24 Taco Cupcakes with extra taco meat mixture left over. The good news is that you can repurpose that extra taco meat easily in one of our lunches!

Related: Top 5 Lunchboxes We’ve Tested

Taco Cupcakes

  • Author:

Ingredients

  • 1 pound ground beef
  • 1 can black beans, rinsed and drained
  • 1 cup fresh or frozen (thawed) corn kernels
  • 2 tablespoons or more [taco seasoning|http://www.momables.com/make-your-own-taco-seasoning]
  • 2/3 cup water
  • 1 package won ton wrappers (you can find them in the produce section)
  • 1 1/2-2 cups shredded cheese
  • Desired toppings: lettuce, tomato, sour cream, salsa, etc.

Instructions

  1. Preheat the oven to 375F.
  2. Cook the ground beef in a skillet.
  3. Add the beans, corn, taco seasoning, and water.
  4. Mix the taco meat mixture, and cook for 5 to 10 minutes more.
  5. While your meat is cooking, spray your cupcake pan with nonstick spray.
  6. Gently push one won ton wrapper into each cupcake cup.
  7. Spoon 1 tablespoon of taco meat mixture into each won ton wrapper.
  8. Sprinkle cheese over each cup.
  9. Make a second layer of won ton wrappers. Gently push the won ton wrapper in the opposite direction, and repeat with 1 tablespoon of taco meat mixture and shredded cheese.
  10. Bake the cupcakes for 10 to 15 minutes, until golden brown and crispy on the edges.
  11. Leave the cupcakes in the pan to let them cool before you remove them.
  12. Add your favorite taco toppings, and serve!

 

10

Cheesy Stop-Light Rice

Have you ever wondered how to sneak more veggies into your child’s dinner? This cheesy rice is lick-the-bowl good and will have your kids asking for more!


This recipe allows you to take your leftover vegetables and do something with them before you have to throw them out. There seems to always be a stray carrot or bell pepper in my fridge that I tend to forget about. Does this happen to you? If it does, you’ll love this recipe. There will be no more wasted veggies in your fridge each week.

This side dish will surely win over everyone in the house but especially if you are looking to win over your picky eaters. Just the name is exciting enough: Cheesy Stop-Light Rice. This recipe can be made quickly, and it’s perfect for those dinner-in-a-hurry nights! If you find yourself with extra grated zucchini, you might want to hop on over to our Carrot & Zucchini Bars recipe. Kids love this dish? Double it and pack it in a thermos in their lunch box.

Related: Top 5 Lunchboxes We’ve Tested

Recipe adapted from Mel’s Kitchen Cafe

Cheesy Stop-Light Rice

  • Author:
  • Cuisine: Dinner

Ingredients

  • 2 tablespoons canola oil
  • 1/2 teaspoon garlic powder, or 1 clove garlic, minced
  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • Pinch of salt
  • 1 medium zucchini, grated
  • 1 small carrot, grated
  • 1/4 red bell pepper, diced
  • 1 cup shredded sharp cheddar cheese

Instructions

  1. In a medium saucepan, heat the oil.
  2. Add the minced garlic and rice to the saucepan, and toss until fully coated.
  3. Add the chicken broth and salt. Bring the mixture to a boil.
  4. Reduce the heat to low, and cover the saucepan.
  5. Cooke for 15 to 20 minutes until most of liquid is absorbed.
  6. Remove the rice from the heat, and stir in the grated zucchini, carrot, bell pepper, and cheese.
  7. Ready to serve and eat!

 

 

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