Mini Pizza Muffins

Here’s another pizza lunchbox idea 🙂 These savory little muffins were so good! Just serve with a side of pizza sauce.

mini pizza muffins

Mini Pizza Muffins

3/4 cup flour

3/4 tsp baking powder

1 tsp each: basil, oregano, parsley

pinch of salt

1/4 tsp garlic powder

3/4 cup whole milk

1 egg, lightly beaten

1 cup shredded mozzarella

1/4 cup grated Parmesan cheese

1 cup cubed or diced (turkey) pepperoni

Pizza sauce for dipping

1. Preheat oven to 375*. Grease a 24-cup mini muffin tin.

2. In a large bowl, combine the flour, baking powder, herbs, salt and garlic powder.

3. Whisk together the milk and egg. Mix it in the flour mixture. Add the cheeses and peppersoni; let stand for 10 mins.

4. Stir the batter and divide among the muffin cups.

5. Bake until puffy and golden; about 20 minutes.

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Baby Twice Baked Potatoes

I got the idea for this when I was doing research for great lunchbox ideas, and thought it would make a great lunch for Number Two. Of course, these little stuffed potatoes would make a good side for any meal, but for those who are packing lunches for older kids and/or adults, this is a yummy addition to any recipe list.

I totally winged this, so I don’t really have any measurements. But you can easily see that it’s not necesssary anyway. There’s really no way to mess this up. I used what I had on hand, but there are so many options as far as what you can put into your little stuffed potatoes, such as sour cream, chives, broccoli or other veggies.

baby bakers

Baby Twice Baked Potatoes

Small, yellow potatoes

Grated or shredded cheddar cheese*

Bacon Bits or crumbled (turkey) bacon

Salt & Pepper

1. Bake potaotes until tender and allow to cool slightly.

2. Cut of tops and scopp out potato, placing into a bowl.

3. Mash up the potato with a fork and combine with cheese (*any cheeses you like) and bacon crumbles. Salt & Pepper to taste.

4. Spoon filling gently back into potato skins and mound high.

5. Bake again until lightly browned on top and potatoes are set.

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White Chicken Enchiladas

Has anyone else noticed that I haven’t done Mexican in a while? Weird, right? Well, this recipe totally makes up for it. In fact, it’s now my favorite enchilada recipe of all time. Seriously, this was {squeeeeeeee – worthy} awesome 🙂

white chix2

White Chicken Enchiladas with Green Chile Sour Cream Sauce

10 soft tortillas

2 cups cooked chicken, shredded or chopped

1 pkg taco seasoning

2 cups shredded Monterey Jack cheese

3  butter

3 T flour

2 cups chicken broth

1 cup sour cream (or greek yogurt)

1 (4 oz) can diced green chiles

1. Preheat oven to 350*. Grease a 9×13 baking dish.

2. Mix chicken, taco seasoning, and 1 cup shredded cheese together. Divide evenly between tortillas. Roll up and place in pan.

3. Make a roux by melting the butter in a saucepan over medium heat, then add the flour and whisk until well blended. Cook 1 minute.

4. Add in the chicken broth and whisk until smooth. Cook over medium heat until thickened.

5. Stir in sour cream and chiles. Take the saucepan off the heat so the sour cream doesn’t boil and curdle. Stir until everything is combined and smooth.

6. Pour sauce over the enchiladas and top with the remaining shredded cheese.

7. Bake for 25 minutes. Broil another 3 -5 minutes to lightly brown the cheese.

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Chicken Enchilada Puffs

Here’s my newest addition to the Lunch Box Collection. I love making cute, fun little meals for the boys. I know they aren’t getting bored with their lunches yet. These were super easy to throw together. Once they were done I only had to store them in the refrigerator. When packing up a lunch box I just add a side of taco sauce or salsa and some tortilla chips. Muy bueno!

enchilada puffs

Chicken Enchilada Puffs

1 pkg jumbo crescent rolls

3/4 cup cooked chicken, shredded or diced

3 oz. cream cheese

3/4 cup Mexican blend shredded cheese, divided

1/3 cup enchilada sauce

2 tsp taco seasoning or enchilada seasoning mix

1. Preheat oven to 375*. Line a baking sheet with foil and spray with cooking spray.

2. Place cream cheese and 1/2 cup of Mexican shredded cheese in a small bowl and microwave about 20-30 seconds, just until warmed- not melted. Stir together well, and add in taco seasoning, enchilada sauce, and chicken.

3. Unroll crescent rolls and spread out a little with fingers if needed. Place a spoonful onto the center of the larger end of the crescent roll.

4. Pull the two ends over the chicken mixture and then roll it toward the skinnier end, enclosing the filling.

5. Sprinkle the puffs with the remaining shredded cheese and bake for 15 minutes, or until browned.

For more quick and awesome lunch box ideas, check out some of my other posts: BBQ Chicken Pizza Pinwheels, Pizza Sushi, Mini Meaty Cheesy Quiches, Pizza TartsChicken Taco Hand Pies, Chicken Dumplings,  Corndog Muffins, and Pizza Buns 

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Mini Meaty Cheesy Quiches

This is the mini quiche recipe I had been planning to make when I (sort of) accidentally ended up with my Wonton Quiche Cups instead (which I love!). So I finally got around to making these using pre-made mini phyllo pastry cups from the grocers freezer. Although this would be considered semi-homemade, it’s worth it for the convenience factor. *Makes 15 mini quiches.

mini quiche1

Mini Meaty Cheesy Quiches

1 box (15 ct.) mini phyllo pastry cups, thawed

8 slices of turkey pepperoni

1 slice Havarti cheese

2 eggs

1 T heavy cream

salt & pepper

mini quiche2

1. Preheat oven 400* (350* if using a convection or toaster oven). Let phyllo cups thaw.

2. In the bottom of each phyllo cup put 1/2 slice of turkey pepperoni, cut up into pieces.

3. Cut 1 slice cheese up into 15 parts and put in over pepperoni.

4. Whisk together eggs, heavy cream, and salt & pepper (to taste). Ladle egg mixture into the phyllo cups slowly, distributing evenly. *I used a small gravy ladle for this.

5. Bake for 10 minutes, or until egg is cooked through.

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Pizza Tarts

Is it silly for me to say how excited I am about these little pizza tarts? Seriously, I am.

First of all, they are one of my newest lunch box recipes and I am positive they have been a HUGE hit with the boys. And secondly, they were simple to make and smelled amazing coming out of the oven. It was super hard not to gobble them up right then!

It’s too bad blogs don’t offer scratch and sniff screens…..

pizza tarts

Pizza Tarts

1 sheet refrigerated pie crust, rolled out to desired thickness

turkey pepperoni

shredded mozzarella cheese

pizza or marinara sauce

WARNING: While I did get the idea from a magazine, I do not have specific measurements so hopefully my directions won’t be too scattered for you. But really, this wasn’t hard at all. Just eyeball it, have fun, and use your imagination.

1. Preheat oven to 375*

2. Lightly grease a muffin tin and place circle cut-outs of pie crust that are about 1/4 inch in diameter larger than the bottom of the muffin tin. I used a glass with a wide mouth (about 3 – 3.5 inches) which made a good sized circle to fit in the bottom of a regular sized muffin tin.

3. Cut up veggies or meat of choice and place in the bottom of the pie crusts. I used turkey pepperoni, about 2 little slices for each tart.

4. Spoon on some pizza or marinara sauce. It won’t take much, about 1.5 – 2 T of sauce.

5. Sprinkle about 1 tsp of Parmesan cheese on top of the sauce.

6. Now for the mozzarella cheese. I’d guess about 1 T of shredded cheese. I didn’t have any on hand, only slices, so it came out to about 1/4 slice per tart, cut up.

7. Bake for 15 minutes.

You can enjoy these right away or refrigerate and pack for lunches the next day. Enjoy!

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Wonton Quiche Cups

I had this great little mini quiche idea for lunches but decided to cut a corner or two by using wonton wrappers. The result was great except they weren’t “mini” as in mini muffin size (they’re regular muffin size, which, yes, is still mini compared to a regular sized quiche…on we go….) and were better suited for breakfast. So I will still be working on the mini-mini quiches for the boys’ lunches, but here is an unexpected bonus recipe/meal. I love when that happens.

Also, just a quick side note, since I was experimenting I only made 6 quiches. The measurements are simple enough though to double or triple the recipe if you so desire. And don’t forget that you can put whatever meat/veggies you want into your quiches.

quiche cups

Wonton Quiche Cups

12 wonton wrappers

4 eggs, beaten

3 slices turkey bacon

1/3 cup shredded swiss cheese

1/4 cup shredded cheddar

salt & pepper

1. Preheat oven to 375*.  Lightly oil the muffin tins.

2. Layer 2 wrappers together with the corners spread out so it looks like you’re holding an 8-pointed star. Place in the bottoms of each muffin cup and push down to shape them.

3. Cut up the bacon (1/2 slice per cup) and put in bottoms of wontons along with the swiss cheese (divide evenly).

4. Salt & pepper the beaten eggs and divide between the wonton cups. Sprinkle the cheddar cheese over the egg.

5. Bake for 15 minutes, or until eggs are set and very lightly browned.

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Spinach & Artichoke Crusted Chicken

This was a really easy and quick dish to pull together that appears gourmet, which makes it perfect to serve to guests. My taste-testers were Number One and his girlfriend, and Number Two. I knew it was a winner when Two ate it and liked it.

spin & choke chix

Spinach & Artichoke Crusted Chicken

4 boneless, skinless chicken breasts

1-2 T EVOO

1/3 cup Mayo

1/3 cup artichoke hearts, drained and chopped

1/2 block chopped spinach, thawed and drained

1/2 cup shredded sharp cheddar cheese

salt & pepper

1. Heat EVOO in skillet over medium-high heat. Salt and pepper both sides of chicken and sautee in oil until done and slightly browned.

2. Mix together mayo, artichoke, Spinach (make sure it’s been squeezed of all liquid) and cheese.

3. Line a baking sheet with foil or parchment paper and place chicken on sheet. Distribute the spinach & artichoke mixture evenly on top of each chicken breast.

4. Broil for about 5 minutes. (Keep an eye on it so it doesn’t burn. Depending on the oven it could only take 3 minutes, or it could take  more. Don’t walk away!) Topping with be slightly browned .

5. Enjoy with rice, mashed potatoes, couscous, etc, and a salad.

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Egg-Stuffed Baked Potatoes

This is great for any time of the day, and for a one-dish type of meal you can’t go wrong because you can put anything your heart desires in it. I only made six small potatoes, but it’s easy to see how to make the amount and size you want without measurements. It’s pretty much just whatever you have on hand or what you prefer. Think outside the box: chili, leftover taco meat, chicken, all kinds of vegetables, cheeses and herbs and spices (think dill!). There are no rules.

egg-stuf pots

Egg-Stuffed Baked Potatoes

6 small baking potatoes, baked and slightly cooled

4 strips turkey bacon, cooked and crumbled

6 eggs

1/2 cup shredded sharp cheddar

1 T butter, melted

salt & pepper

1. Slice tops off the potatoes and scoop out potato pulp, leaving a layer of potato around sides and on bottom.

2. Brush butter inside potatoes and salt and pepper.

3. Evenly sprinkle 3 of the turkey bacon strips between the six potatoes and top with 1 T cheese.

4. Have potatoes on a baking sheet lined with foil or parchment paper, and crack an egg over each potato. It’s okay if it spills over a bit. Sprinkle a bit more salt & pepper.

5. Bake at 375* for about 20 minutes or until whites are cooked and yolk is just set. It’s up to your preference how soft you like your yolk. Sprinkle with a little more cheese and the remaining bacon crumbles and give it just a few more minutes in the oven.

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Breakfast Enchilada Bake

What an easy casserole to pre-make for a weekend breakfast or brunch. Just remember this must sit over night so pre-plan and allow time for it otherwise the enchiladas will not come out right. Of course, you can use your breakfast meat of choice. I decided to use turkey sausage links, chopped up. It worked really well.

This is also a rather small recipe, which makes perfect serving sizes for the four of us, to be served along some fruit, yogurt, or any type of muffin or pastry for a complete breakfast. Feel free to double the recipe as needed. Baking time for a double recipe would increase to about 45 minutes.

Breakfast Enchilada Bake

brkfst enchilada1

1 cups turkey sausage, cooked & chopped

1/4 cup green onion, chopped

1 1/4 cups shredded cheddar, divided

4 flour tortillas, large size

1 cup Half & Half

3 eggs

1 1/2 tsp flour

Salsa

brkfst echilada2

1. Whisk the eggs and combine with flour and Half & Half.

2. In another bowl combine sausage, 2 cups of cheese, and green onion.

3. Measure cheese and meat mixture onto tortillas and roll up, placing them snuggly in a sprayed 4×7 baking dish, seam down.

4. Pour egg mixture over the tortillas evenly. Cover and refrigerate over night.

5. In the morning, preheat oven to 350*. Bake enchiladas for 25 minutes. Sprinkle remaining 1/4 cup cheese on top and bake another few minutes or until cheese is melted. Serve with salsa.

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