Cheeseburger
Cupcakes
Ingredients:
¼
c. onion, finely chopped
½
lb. extra lean ground beef
1
T. McCormick Hamburger seasoning
4
oz. mushrooms, chopped
3
Weight Watchers White Cheddar soft cheese wedges
3
T. ketchup
1
T. mustard
16
wonton wrappers
½
c. tomatoes, chopped
4
oz. (about 1 cup) 2% shredded cheddar cheese
Directions:
1.
Preheat oven to 375, spray 8 cups in a
muffin tin.
2.
Spray large skillet with cooking spray
and heat to medium heat. Add onions and sauté a few minutes until cooked. Add
ground beef and hamburger seasoning and cook until meat is browned. Add
mushrooms and cook a few more minutes until mushrooms are browned as well.
3.
Put meat mixture in a microwave safe
bowl, add cheese wedges, ketchup and mustard. Microwave for 1 minute then stir
really well until cheese is all melted and well-coated on the ground beef.
4.
Put a wonton wrapper into each of the
8 muffin cups. Using half the meat mixture, divide evenly among the 8 cups.
Then using half the tomatoes, sprinkle evenly among the cups, followed with
half of the shredded cheese, sprinkled evenly among the cups. Then repeat
layering with remaining ingredients: wonton wrapper, meat mixture, tomatoes,
shredded cheese.
5.
Bake for 18-20 minutes and allow to
cool a few minutes before serving.
Yields
8 servings – WWP+ 4 per serving.
(Pictured
above with a 2 point salad – lettuce, tomatoes, cucumbers, mushrooms, 2 T of
low fat shredded cheese and 2 T of fat free Caesar dressing)
Adapted from Emily Bites
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