Petite Lasagnas

Perfectly petite, but NOT in flavor. 

Prep time: 30 minutes             |           Total time: 45 minutes          |         Yield: Makes 12

Ingredients

· 6 oz raw ground beef

· 6 oz raw sausage 

· 4 cloves garlic, minced

· 3 tsp dried oregano, divided

· 1 cup chopped onion

· 1 teaspoon pepper·
· 1/4 teaspoon salt· 14.5 oz can tomato sauce
· 1/2 tsp dried basil
· 1 1/2 cups part skim ricotta cheese
· 24 small square wonton wrappers (near the tofu in the refrigerated section of the produce dept)

· 1 1/2 cups shredded mozzarella cheese

Directions
1. Preheat oven to 375ºF. 

2. Heat a skillet over medium heat. Add the beef, sausage, onions, salt, and pepper. Saute the mixture for about 10 minutes, or until the meat is cooked through. Add the garlic and stir constantly for a minute
3. Add the tomatoe sauce and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
4. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
5. 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.
6. 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 2 tsp of mozzarella.
7. Gently press another wonton wrapper on top of the mozzarella layer.
8. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
9. Bake for 12 minutes, or until the cheese has melted.
10. Let the cups cool, remove them from the pan, and enjoy!

Source: Adapted from Food.com

Pumpkin Fondue

Creamy pumpkin perfection. Great for holiday parties.
Prep time: 30 minutes             |             Total time: 2 hours            |            Yield: Serves 8

Ingredients
· 1 (15-inch) piece of baguette, 

cut into 1/2-inch slices 

· 1 (7-pound) orange pumpkin
· 1 1/2 cups heavy cream
· 1 cup reduced-sodium chicken broth
· 1/2 teaspoon grated nutmeg
· 2 1/2 cups grated Gruyère (6 ounces)
· 2 1/2 cups grated Emmental (6 ounces)
· 1 tablespoon olive oil

· 4 apples

· 8 cups veggies (carrots, broccoli, bell peppers, zucchini)

Directions
1. Preheat oven to 450°F with rack in lower third.
2. Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.
3. Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 teaspoon salt.
4. Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.
5. Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)
6. Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.

7. With a large spoon, stir cheese with desired amount of pumpkin.

8. Dip with bread, apples, and veggies.

Source: Epicurious. Thanks MP!