Mini Lasagnas

It’s portion controlled veggie lasagna! 

If you want a simple appetizer or Italian brunch start, these mini lasagnas are for you!

Wonton wrappers are used as the pasta element in this lasagna, which makes this a simple twist with all the classic lasagna elements with layers, three types of cheeses, veggies and pasta. Feel free to add summer squash or other veggies in the mix.

In my family carbs and cheese are main food groups. Lasagna has always been a comfort favorite and these mini cups are great for planning ahead for a busy week or simply portion controlling how much cheesy goodness you consume.

Try it out and be sure to let me know what you think! *Please note, if you do not have the Silicone Mold or some of the Tupperware Products used, you can still do the recipe.  Just adjust the amounts in each cup and be sure to spray if using muffin tins.
 
 

Mini Veggie Lasagna

INGREDIENTS

  • 18 wonton wrappers
  • 1 1/2 cups parmesan cheese, grated
  • 1 1/2 cups mozzarella cheese, shredded
  • 3/4 cup ricotta cheese
  • small zucchini, diced
  • 3/4 cup pasta sauce
  • 1 1/2 tsp Italian Herb Seasoning
  • Salt and Pepper to taste
  • Basil for garnish

INSTRUCTIONS

  1. Preheat oven to 375ºF. 
  2. Sprinkle with some Italian Herb Seasoning on your zucchini and cook for 5 minutes in the MicroPro Grill.
  3. In a small bowl, mix 1 tsp of Italian Herb Seasoning with the ricotta.
  4. Start layering your mini lasagnas in the Tupperware Silicone Muffin Mold (Be sure to put an ultra pro cover or sheet pan underneath. Begin with a wonton wrapper and press it into the bottom of each muffin cup. Sprinkle a little parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little zucchini and pasta sauce.
  5. Repeat layers (wonton, parmesan, ricotta, mozzarella, zucchini and pasta sauce). Top each cup with some of the reserved parmesan and mozzarella cheeses and a light sprinkle of the Italian Herb Seasoning.
  6. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. Because the Silicone Molds are nonstick, each lasagna mini with pop out.
  7. Garnish with basil and serve.

To get my Fresh Product Picks and more go to www.twcorinne.com.  Want to get it FREE?  Date a Tupperware Party with my and you can get spoiled rotten. (At a distance?  No worries, I do Facebook Parties too)

Enjoy!

Corinne Brown

 

 

 

Fresh Recipe: Zucchini & Carrot Frittatas

Today on Fresh Tip Tuesday we made mini frittatas packed with zucchini and carrots then baked in the Silicone Muffin pan. These healthy frittatas are also gluten-free and vegetarian. These are great not just for mornings but also for mid-morning snacks, or light dinners with a salad.  Fun Facts about Zucchini: They have more potassium than bananas and are smaller ones are sweeter than lighter ones.  Of course, they are full of vitamins and nutrients that can help prevent cancer and heart disease.   Give them a try and let me know what you think!
Zucchini & Carrot Frittatas
Ingredients
  • 4 eggs
  • 1 carrot peeled longways
  • 1 zucchini peeled longways
  • 1/3  cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 Tsp Italian Herb Seasoning, or more depending on your preference (schedule a DIY class to learn this amazing blend)
  • Salt and pepper to taste
  • Optional extras: extra mozzarella and/or pine nuts
Directions
  1. Preheat the oven to 350°F (180°C).
  2. Use Tupperware’s Click It Peelers to make wide strips of the zucchini and carrots. Alternate and roll around each other to form a veggie spiral.  Place in the 6 Silicone Muffin Pan holes.
  3. Use Tupperware QuickShake Container to whisk together the eggs and seasoning. Add the ricotta cheese and shake til blended. Pour mixture over the carrots & zucchini.  Add Salt and Pepper to taste.
  4. Bake for 25-30 minutes, or until set. Allow the frittatas to sit for 5 minutes before removing them from the pan.
Notes
Muffin Pan:

These can be made using regular muffin pans, but if you do, be sure to grease the pan well.  The Silicone Molds do not need to be greased.

Italian Herb Substitute: Parsley
If you do not have Tupperware’s Italian Herb Seasoning or an equivalent, use flat-leaf Italian parsley for this recipe, about 1/4 cup chopped.

 

Enjoy!

Corinne Brown

 

 

 

Order your Tupperware Fresh Finds at www.twcorinne.com, or message me at corinne@thefreshexpert.com/ today to schedule your own Tupperware Party (Facebook or in person) so that you can earn your products for FREE!

Fresh Recipe: Tofu Burrito Bowl

March is all about Meal Prep on my Fresh Tip Tuesdays and today we made Tofu Burrito Bowls!!  No matter what diet you are choosing, meal prep is essential for planning for your week of success.  Just remember, at the end of the day, meal prep comes down to calories in versus calories out. This recipe takes less than 20 mins and is SOOOOO Super Yummy.  Tofu really is amazing as it flushes toxins and improves digestion! It is thought to be one of the oldest foods in the world and has been said to help reduce the risk of cancer.  Ladies, it even help reduce menopause symptoms.  Check out my Fresh Tip Tuesday Clip here and remember you can always get my Fresh Product Picks at www.twcorinne.com.

 

Tofu Burrito Bowls (4 servings)

Ingredients

  • 1 cup white quick cooking rice
  • 8 oz  extra firm tofu* or chicken fillets, diced
  • ½ red pepper, diced
  • 2 tbs southwest chipotle seasoning or taco seasoning
  • 1 ½ cups frozen corn kernels
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can diced tomatoes, or 1 cup fresh diced
  • 1/2 cup fresh cilantro
  • ½ sweet yellow or red onion
  • 1 jalepeno, finely sliced (optional)
  • 1 lime
  • Salt and pepper to taste

Directions:

  1. Place rice into the  base of the Smart MultiCooker with 2 cups water.
  2. Toss tofu and red pepper in  1 1/2 tbsp of your seasoning of choice. Place into Smart MultiCooker Large Shielded Colander. Stack on Low Colander and add in corn kernels (I like to add some more peppers as well). Cover and microwave for 15 minutes.
  3. Make your salsa: In the Tupperware Powerchef combine onion, garlic and cilantro.  Mince until desired consistency.  Remove top, then add tomatoes, 1/2 tbsp Seasoning and lime juice. (I use the Tupperware Zest in Press). Mince again until combined.
  4. Add beans to salsa, then mix with the corn.  Divide into Crystwave or Vent N Serve bowls with the rice. Divide tofu/chicken mix into bowls**.  Fill with remaining serving suggestions of your choice, or prep to the side using one of Tupperware’s other amazing solutions.

Serving side suggestions: corn chips, grated cheese, sour cream, avocado/guacamole, salad leaves, fresh cilantro, lime wedges, refried beans or hot sauce.

Tupper Tips:

  • Tofu can be found at your local health food shop or in selected supermarkets. You can even purchase it already cubed.
  • If using chicken, slice before adding to bowls.
  • If corn is undercooked, return to microwave for a further 3 minutes.
  • Want to feed more using this recipe? Simply add ingredients to burrito wraps instead of bowls.

Enjoy!

Corinne Brown

 

 

 

Remember you can order your Tupperware Fresh Finds at www.twcorinne.com, or message me at corinne@thefreshexpert.com/ today to schedule your own Tupperware Party (Facebook or in person) so that you can earn your products for FREE!