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Hungry Girl Today: 9.27.12
WEEKLY WEIGH-IN

Who says muffin pans are just for sweet treats? The clueless, that's who! These savory goodies are as adorable as they are delicious. Portion-controlled perfection...




Three-Cheese & Veggie Deep-Dish Pizzettes
1/12th of recipe (1 pizzette): 155 calories, 4.5g total fat (2g sat fat), 540mg sodium, 21.5g carbs, 1g fiber, 5g sugars, 8g protein -- PointsPlus® value 4*

SmartPoints® value 4*

Why have a snoozy slice of pizza when you could have a deep-dish mini pie?! With stats this great, have TWO!

Ingredients:
1 cup chopped onion
1 cup chopped bell pepper
1 cup chopped mushrooms
1 cup low-fat or light ricotta cheese
1 cup shredded part-skim mozzarella cheese
1 tbsp. chopped garlic
1/2 tsp. salt
1 package Pillsbury Classic Pizza Crust refrigerated dough
3/4 cup pizza sauce
1/4 cup reduced-fat Parmesan-style grated topping

Directions:
Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add onion, bell pepper, and mushrooms. Cook and stir until softened, 6 - 8 minutes.

Transfer veggies to a large bowl, and blot away excess moisture. Add ricotta cheese, mozzarella cheese, garlic, and salt. Stir until evenly mixed.

Roll out dough into a large rectangle of even thickness, at least 12" X 9". Evenly cut dough into 12 squares. Place each square in a muffin cup, and press it into the bottom and up along the sides.

Evenly distribute veggie-cheese mixture among the cups, and firmly pack it in. Top with pizza sauce and Parm-style topping.

Bake until dough is firm and golden brown and filling is hot, about 15 minutes. Enjoy!

MAKES 12 SERVINGS





Cheese-Filled Mini Meatloaves
1/12th of recipe (1 mini loaf): 137 calories, 3.5g fat, 316mg sodium, 9.5g carbs, 1g fiber, 4g sugars, 16g protein -- PointsPlus® value 3*

How do you make an HG meatloaf even better? Shrink it down, and stuff it with cheese! WOO and HOO!

Ingredients:
1 1/2 cups finely chopped onion
1 1/2 cups finely chopped mushrooms
1 1/2 lb. raw extra-lean ground beef (4% fat or less)
3/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
3/4 cup quick-cooking oats
1/2 cup ketchup
2 tsp. chopped garlic
1/2 tsp. salt
1/4 tsp. black pepper
3 sticks light string cheese, each cut into 4 pieces

Directions:
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion and mushrooms until softened, 5 - 7 minutes.

Transfer veggies to a large bowl, and blot away excess moisture. Add all remaining ingredients except string cheese. Mix thoroughly with your hands.

Evenly distribute meat mixture among the muffin cups. Press a piece of string cheese into the center of each cup, and enclose it within the meat mixture. Bake until firm with lightly browned edges, 20 - 25 minutes. Dig in!

MAKES 12 SERVINGS





Hungry for More?

You'll be the talk of the town if you bring a pan of Lasagna Cupcakes to a party! The secret is using wonton wrappers as noodles... Click!

Our original micro-meatloaf recipe features broccoli cole slaw and lean turkey... Check out these Turkey & Veggie Meatloaf Minis!

This next recipe is loved by all... Whip up a round of BLT Wonton Crunchies!

On the brunchy side of things, these Cheesy-Good Breakfast Tartlets put crunchy wonton cups to good use. Yay for cheesy eggs and bacon!

And finally, here's ANOTHER li'l pizza recipe for you... Mini Deep-Dish Spinach Pizzas!



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CHEW ON THIS:
Happy National Chocolate Milk Day, September 27th. Stick a straw into some Unsweetened Chocolate Almond Breeze -- only 45 calories per cup!