Tag Archives for " bite size "

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: MOMables
  • 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!

 

 

8

Gluten-Free Veggie Lasagna Cups

Want to make veggies more fun for your gluten-free eater? Lasagna cups!

What I love most about making foods in muffin cups is that it’s perfect for portion control, whether for lunch or dinner. It’s also great for grab and go—no cutting or guessing, just grab one and toss it into your lunch container. Done!

Related: Top 5 Lunchboxes We’ve Tested

The gluten-free veggie lasagna cups are perfect. Completely grain-free and packed full of nutrients, without sacrificing any of the delicious taste we all know and love when it comes to lasagna. They also give you the flexibility to use the vegetables you prefer or have on hand. I like to mix mine up, alternating between zucchini, yellow squash, and mushrooms in each cup.

By using a silicone muffin cup to bake in, they are easy to pack and reheat right inside the cup for both parents and kids.

Gluten-Free Veggie Lasagna Cups

Yields: 1 dozen

  • Author: MOMables
  • Cuisine: Lunch

Ingredients

  • 1/2 pound ground beef (or turkey)
  • 1 cup Italian-style shredded cheese + extra for topping
  • 8 ounces ricotta
  • 1 large egg, beaten
  • 8 ounces pasta sauce
  • 1 tablespoon tomato paste
  • 1/4 cup grated carrot
  • 1 zucchini, peeled and sliced into 1/4-inch-thick rounds
  • 1 yellow squash, peeled and sliced into 1/4-inch-thick rounds
  • 12 slices mushroom

Instructions

  1. Preheat the oven to 325F. Coat silicone muffin cups with cooking spray inside your muffin tin.
  2. In a medium pan, brown the beef. Drain the grease from the pan and set aside.
  3. In a medium bowl, mix together the shredded cheese, ricotta, and egg.
  4. In another medium bowl, mix together the pasta sauce, tomato paste, and carrot.
  5. In the bottom of each muffin cup, place either a zucchini or yellow squash round or mushroom slice into each cavity.
  6. Top with a spoonful of the sauce, then a spoonful of the ground beef. Cover with a spoonful of the ricotta mixture.
  7. Place another veggie slice on top (mushroom, zuchinni, or squash), then repeat the process.
  8. Once the cup is filled, make sure the exposed top layer is the ricotta cheese mixture.
  9. Bake for 20 minutes, then top with additional shredded cheese, and return to the oven to cook for an additional 10 minutes.
  10. Remove from the oven, and let it cool for 10 to 15 minutes.

 

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: MOMables.com

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|https://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!

 

15

Gluten-Free Mini Pizza Pockets

Does your family love pizza, but because of food allergies it has been “off limits”? This is one recipe you do not want to miss!

Pizza is a classic item for lunches and snacks. When your family has food allergies, it’s not quite as easily accessible or cost effective to enjoy as much as your kids might like.

Related: Top 5 Lunchboxes We’ve Tested

These mini lunch box-size pizza pies are perfect for school lunches or even a late-night snack.

A delicious treat that is gluten-, egg-, dairy-, and nut-free. Simple steps and ingredients.

MOM Tip: Want to up the nutrition? Blend 1 cup of spinach with the sauce used for the filling. This is a great way to pack these pies full of vitamin A and antioxidants. Your kids will never know! 

Why not double the batch, and freeze uncooked pies for later? Go ahead, your kids will thank you.

Allergy-Friendly Lunch Box Pizza Pies

Yields: 10 Pizza Pies

  • Author: MOMables
  • Cuisine: Lunch

Ingredients

  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons hot water, mix and let stand for 10 minutes) or 1 regular egg if your child doesn’t have egg allergies
  • 2 cups gluten-free flour mix (with xanthan gum in it) + 1/4 cup, as needed
  • 1 cup water
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1 1/4 cups dairy-free mozzarella-style shreds, divided, or regular shredded mozzarella
  • 1 cup pizza or marinara sauce
  • Optional: Pepperoni or sausage crumbles for filling

Instructions

  1. Prepare the flax egg and set aside for at least 10 minutes until it has a gel-like consistency.
  2. In a large bowl, with your mixer on low-medium, mix the flour, water, Italian seasoning, salt, and 1/4 cup of the mozzarella-style shreds until a dough begins to form. Slowly add the egg, and continue mixing for another 2 to 3 minutes until the dough becomes crumbly.
  3. On a floured surface, knead the dough. Add flour, 1 tablespoon at a time so it doesn’t stick to the surface or your hands. Roll out until about 1/4-inch thick.
  4. Using a round 2-inch cutter, begin cutting circle for tops and bottoms of “pies.” Once you’ve cut all you can fit, reform the dough and roll out again. Repeat until it’s all used. You should have about 20 circles.
  5. Preheat the oven to 325F. Lightly grease a baking sheet.
  6. Place half of the dough circles on the baking sheet. Put about 1 teaspoon of sauce in the center of each, then top with the remaining mozzarella cheese. Add other toppings, if using.
  7. Place the remaining dough circles over the top, and pinch the sides lightly with a fork to seal.
  8. Bake for about 1 hour, until lightly browned.
  9. Yields: 10 Pizza Pies

 

21

Raw Cookie Dough Bites

Do you ever stop your kids from licking the spoon when you make cookies?

You know… with the whole raw egg and salmonella thing.  I know I do. 

One of the best parts of making cookies is tasting the dough, right? These Raw Cookie Dough Bites from The Nourishing Home are an easy way to do just that, without the worry of raw eggs or heating up the oven.

With wholesome ingredients like coconut flour, ground flax and nut butters you can feel good about making these for an after school snack or as a sweet addition to your kids’ lunch boxes.

 

 

Raw Cookie Dough Bites

  • 1/2 cup raw almond butter, peanut butter, or nut-free butter
  • 1/4 cup honey or maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 cup, plus 1 tablespoon coconut flour
  • 3 tablespoons ground flax seeds
  • 1/4 tsp sea salt
  • 1/4 cup chocolate chips

Ingredients

  • 1/2 cup creamy raw almond butter or peanut butter
  • 1/4 cup, plus 1 tbsp raw honey or maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 cup, plus 1 tbsp coconut flour
  • 3 tbsp ground flax seed
  • 1/4 tsp sea salt
  • 1/4 cup dark chocolate chips or carob chips

Instructions

  1. In a large bowl, mix together the nut butter, honey (or maple syrup) and vanilla until creamy and well blended.
  2. To the mixture, add the coconut flour, ground flax seed, and sea salt. With a wooden spoon, mix to combine.
    If the dough is too wet, add a bit more coconut flour. If it’s too dry and doesn’t hold together well, knead in one teaspoon of water.
  3. Fold in the chocolate chips.
  4. Using your hands, form 16-18 one-inch balls. Refrigerate for 30 minutes before serving.

raw cookie dough bites

So easy and delicious. One-bowl-goodness right here. 

raw cookie dough bites

 

1 4 5 6
×
MENU