Caprese Breakfast Cups

Caprese Breakfast Cups
Makes 4 Servings (12 cups/3 cups per serving)
Recipe adapted from Cooking with Mel

12 Wonton Wraps
2 oz. (56 grams) reduced fat mozzarella cheese, shredded (divided)
5 eggs
½ tbsp garlic powder
½ tbsp minced garlic
1 tsp Italian seasoning
½ tsp salt
½ tsp pepper
¼ cup fat-free milk
24 slices turkey pepperoni, quartered
12 grape tomatoes, quartered
12 tsp parmesan Cheese, shredded
4 tbsp fresh basil, diced

Preheat oven to 400. Spray nonstick spray into muffin tins. Add one wonton wrap to each muffin cup and add all of the mozzarella cheese at the bottom (14 grams of cheese for each 3 cups/serving). Bake for 5 minutes. Combine eggs, garlic powder, minced garlic, Italian Seasoning, salt, pepper and milk. Whisk together.Carefully pour egg mixture evenly across each cup. Quarter tomatoes and add to egg cups along with basil and pepperoni. Use a spoon to ensure that toppings are covered with egg mixture. Top each cup with parmesan cheese. Bake for 10 to 12 minutes (or until the eggs are set).

Nutritional Information: 253 calories, 15 carbs, 12 fat grams and 18 protein grams.

Review: LOVED. Great little breakfast bites and I loved that you got 3. The caprese taste really came through - definitely use fresh basil! And they reheated wonderfully the next day at work. I'll definitely have these again, would even consider dipping in a side of spaghetti sauce! The calorie count is a bit low, so definitely consider a side of fruit or a healthy bar to have before lunchtime. These were TOO easy - next time I'm going to make 2 batches and try freezing half - I have a feeling they'll reheat from frozen very well!

Pasta Salad in Vinaigrette - Side Dish

Pasta Salad in Vinaigrette

Makes 5 Servings

Recipe by For the Love of Cooking

6 oz. cooked rotini
Cherry tomatoes
Small cucumber, seeded & diced
¼ cup Yellow Onion
¼ cup Orange Bell Pepper
1 oz. Fat-free Feta Cheese
Salt and Pepper to taste
Vinaigrette: ¼ cup canola oil, 1.5 tbsp rice vinegar, ½ tbsp red wine vinegar, 2 cloves minced garlic, ½ packet of splenda and salt/pepper

Mix together all ingredients and mix together vinaigrette. One hour before serving add vinaigrette. Put in refrigerator for at least 1 hour before serving. Serve alongside chicken, shrimp or both (like me!).

Nutritional Information: 245 calories, 30 carbs, 12 fat grams and 6 protein grams.

Review: I love this dish of Pam's! I've served it at two parties and it's always gone over well! I have a larger dish of it on the blog as well that I make when I have more people (and it's not as calorie calculated!).