Read The Muffin Tin Cookbook Online
Authors: Brette Sember
The Muffin Tin Cookbook (24 page)
5. Place 2 teaspoons of spaghetti sauce in the bottom of each cup.
6. In each cup, layer ½ of a ravioli (skin side down), 1 teaspoon ricotta mix, 1 teaspoon mozzarella, and 2 teaspoons spaghetti sauce on top. Repeat this two more times in each cup.
7. Top each cup with ½ of a ravioli (skin side up).
8. Top with 2 teaspoons spaghetti sauce and ½ teaspoon Parmesan.
9. Bake for 15 minutes until bubbly. Allow to cool and set for a few minutes before you remove the cups from the muffin pan.
At last, lasagna made easy! Ravioli are the perfect base for lasagna made in muffin cups, providing not only the pasta, but the cheesy sauce.
| CALORIES | 233 calories |
| FAT | 9.1 grams |
| PROTEIN | 11.2 grams |
| SODIUM | 688 mg |
| CARBOHYDRATES | 26.5 grams |
| SUGARS | 11 grams |
| FIBER | 3.6 grams |
Makes 6
6 round or oval slices deli ham
¼ small onion, chopped
1 tablespoon unsalted butter
½ teaspoon Italian seasoning
Salt and pepper
2 tablespoons Wondra flour
¼ cup chicken broth
¾ cup skim milk
¼ cup shredded fontina cheese
¼ cup shredded Parmesan cheese, plus ¼ cup for topping
9 ounces refrigerated tortellini, cooked according to package instructions
Regular
1. Preheat oven to 400°F and prepare 6 regular muffin cups by spraying with cooking spray or inserting silicone liners.
2. Place 1 slice of ham in each cup. Let the edges hang over.
3. Cook onion in butter over medium high heat until translucent, then stir in seasoning, salt, pepper, and Wondra and cook for 1 minute.
4. Stir in broth and milk and cook until thickened, about 2 minutes.
5. Stir in cheeses until melted.
6. Turn off heat and stir in tortellini.
7. Divide among cups and sprinkle tops with ¼ cup Parmesan cheese.
8. Bake for 12 minutes until heated through and slightly golden on top.
Make this dish different each time you make it by choosing tortellini with different fillings. Another variation is to use salami instead of ham to make the cups.
| CALORIES | 250 calories |
| FAT | 9.2 grams |
| PROTEIN | 14.7 grams |
| SODIUM | 782 mg |
| CARBOHYDRATES | 25.2 grams |
| SUGARS | 2.2 grams |
| FIBER | 1.4 grams |
Makes 12
4 cups refrigerated hash brown potato chunks
2 eggs
2 tablespoons cream
2 tablespoons seasoned bread crumbs
¼ teaspoon curry powder, plus ½ teaspoon for filling
1 cup frozen peas, thawed
½ teaspoon fresh grated gingerroot
1 large clove garlic, minced
½ cup plain low-fat or fat-free yogurt
2 tablespoons chopped green chiles (from a can)
1 teaspoon cornstarch
Regular
1. Preheat oven to 400°F and prepare 12 regular muffin cups by spraying with cooking spray.
2. Place potatoes, eggs, cream, bread crumbs, and curry powder in a food processor, and process until completely pulverized.
3. Divide the mixture among the cups, and press into the sides and bottoms of the cups. Spray with cooking spray.
4. Bake for 13 minutes.
5. Mix peas, gingerroot, garlic, additional curry powder, yogurt, chiles, and cornstarch in a bowl, and combine.
6. Divide among potato cups, and bake for 12 minutes until heated through and slightly golden on top.
Samosas are an Indian delight enjoyed throughout Asia, Africa, and the Middle East. They are usually a stuffed pastry filled with potatoes, peas, and spices. In this recipe, I’ve turned the samosa inside out and made a crust out of potato and the filling out of peas and spices.
| CALORIES | 97 calories |
| FAT | 2.2 grams |
| PROTEIN | 3.8 grams |
| SODIUM | 74 mg |
| CARBOHYDRATES | 15.5 grams |
| SUGARS | 1.4 grams |
| FIBER | 1.5 grams |
Makes 9
16 ounces frozen gnocchi, thawed
2 tablespoons olive oil
¼ teaspoon salt, plus ⅛ teaspoon for filling
⅛ teaspoon pepper, plus ⅛ teaspoon for filling
1 cup frozen peas, thawed
1 scallion, chopped
2 tablespoons heavy cream
2 tablespoons chopped cooked pancetta
¼ cup frozen chopped spinach, thawed and squeezed dry
¼ cup grated Parmesan or Romano cheese
1 clove garlic, chopped finely
Regular
1. Preheat oven to 400°F and prepare 9 regular muffin cups by spraying with cooking spray.
2. Place gnocchi, olive oil, salt and pepper in the food processor, and process until it resembles coarse meal.
3. Divide dough among muffin cups and press into the bottoms and sides.
4. Spray the insides with cooking spray and bake for about 17 minutes, until solid and crispy.
5. Mix peas, scallion, cream, pancetta, salt, pepper, spinach, cheese, and garlic in a bowl until combined. Divide among the cups.
6. Bake for 10 minutes until filling is heated through.
You could fill these delicious cups with just about anything you wanted, like sausage or chicken, for different flavors.
| CALORIES | 152 calories |
| FAT | 6.6 grams |
| PROTEIN | 4.4 grams |
| SODIUM | 501 mg |
| CARBOHYDRATES | 18.4 grams |
| SUGARS | 0.8 gram |
| FIBER | 2.3 grams |
Makes 12
3 cups cooked angel hair pasta, cut into 1" pieces
½ cup part-skim ricotta cheese
2 egg whites
¼ teaspoon salt
⅛ teaspoon pepper
1 tablespoon olive oil
¼ cup fresh mixed herbs (such as chives, oregano, basil, thyme, and rosemary)
2 tablespoons chopped cooked pancetta
¼ teaspoon ground red pepper
Regular
1. Preheat oven to 400°F and prepare 12 regular muffin cups with silicone liners.
2. Mix all ingredients together in a bowl, then divide among cups.
3. Bake for 10 minutes, then broil for 2 until golden.
Fresh herbs are the key to this recipe, making the dish bright, colorful, and full of vibrant flavor. Mix and match your favorites to vary the taste.
| CALORIES | 90 calories |
| FAT | 3 grams |
| PROTEIN | 4.1 grams |
| SODIUM | 96 mg |
| CARBOHYDRATES | 11.5 grams |
| SUGARS | 0.3 gram |
| FIBER | 0.6 gram |
Makes 9
¼ small onion, chopped
1 tablespoon butter
12 cherry tomatoes, halved
1 small garlic clove
2 tablespoons Wondra flour
1 cup skim milk
¹⁄³ cup shredded Romano cheese
¹⁄³ cup shredded Asiago cheese
¹⁄³ cup shredded Parmesan cheese
¼ cup shredded part-skim mozzarella, plus additional ¹⁄³ cup for topping
1 tablespoon packed fresh chopped basil
1 tablespoon packed fresh chopped parsley
Salt and pepper to taste
1 cup elbow macaroni, cooked according to package instructions
Regular
1. Preheat oven to 400°F and prepare 9 regular muffin cups with silicone or foil liners.
2. In a skillet over medium-high heat, cook onion, butter, and tomatoes, until the onion is soft and tomatoes begin to fall apart.
3. Reduce heat to medium and stir in garlic and cook for 1 minute.
4. Stir in Wondra and cook for one minute.
5. Stir in milk and cook until thickened, 2−3 minutes.
6. Stir in cheeses, basil, parsley, and salt and pepper, and cook until the cheeses have melted. Add macaroni.
7. Divide among cups and top with remaining mozzarella.
8. Bake for 10 minutes, then broil for about 2 until tops are golden.
Enjoy mac and cheese taken to a new level. Add ¼ cup chopped pepperoni or cooked Italian sausage for additional flavor.
