Adapted from Hungry Girl and canyoustayfordinner.com
WW Pts+ 4 each
6 oz cooked ground turkey or 1/2 lb raw
1 jar Prego Light Smart Sauce. 3 cups
2 Tbsp Italian seasoning, to taste
WW Pts+ 4 each
6 oz cooked ground turkey or 1/2 lb raw
1 jar Prego Light Smart Sauce. 3 cups
2 Tbsp Italian seasoning, to taste
pinch of salt
pinch of pepper
24 Won Ton Wrappers
1 1/2 cup(s) part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
Preheat oven to 375F.
Cook 1 lb turkey meat with garlic. After cooked, take 1/2 meat out and store for later use. Add a jar of spaghetti sauce and Tbsp Italian seasoning (optional). Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
In a large bowl, combine the ricotta, a pinch of salt and pepper, a Tbsp Italian Seasoning and mix well. Set aside.
Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 1.5-2 tsp of mozzarella. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
Bake for 10 minutes, or until the cheese has melted. Let the cups cool, remove them from the pan, and serve!
24 Won Ton Wrappers
1 1/2 cup(s) part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
Preheat oven to 375F.
Cook 1 lb turkey meat with garlic. After cooked, take 1/2 meat out and store for later use. Add a jar of spaghetti sauce and Tbsp Italian seasoning (optional). Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
In a large bowl, combine the ricotta, a pinch of salt and pepper, a Tbsp Italian Seasoning and mix well. Set aside.
Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 1.5-2 tsp of mozzarella. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
Bake for 10 minutes, or until the cheese has melted. Let the cups cool, remove them from the pan, and serve!
I served with homemade skinny cheesesticks (link below) with marinara sauce and a salad with fat free Italian dressing.
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