Mini Bacon Chicken Pot Pies

Looking for wonderful meal made using Green Giant® frozen mixed vegetables and Pillsbury® biscuits? Then check out these bacon and chicken pot pies – a perfect dinner.

Ingredients:

1        can (12 oz) Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated flaky original biscuits

1        jar (12 oz) homestyle chicken gravy

1        tablespoon cornstarch

2        cups cubed cooked chicken

1        bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables, thawed

1        cup refrigerated cooked diced potatoes with onions (from 20-oz bag)

3/4     cup milk

1/2     teaspoon dried thyme leaves

1/4     teaspoon pepper

1/2     cup shredded Cheddar cheese (2 oz)

5        slices bacon, crisply cooked, crumbled

Directions:

• Heat oven to 350°F. Spray 5 (10-oz) individual baking dishes (ramekins) with cooking spray. Place on large cookie sheet with sides.
• Separate dough into 5 biscuits; cut each biscuit into quarters. Set aside.
• In 3-quart saucepan, stir gravy and cornstarch with wire whisk. Stir in chicken, vegetables, potatoes, milk, thyme and pepper. Heat to boiling over medium-high heat, stirring occasionally. Immediately divide hot chicken mixture among baking dishes; top each with 4 biscuit pieces.
• Bake 18 to 20 minutes or until golden brown. Carefully remove from oven. Sprinkle cheese evenly over tops of biscuits. Bake about 4 minutes longer or until cheese is melted. Sprinkle with bacon. Let stand 5 minutes before serving.

Source:  tablespoon.com

Mini Pot Pies

Ingredients:

4 cans of small biscuits-10 count-store brand works great
2 cups cooked chicken breast, diced (canned chicken works great if you're short on time)
2 10.5 oz cans cream of chicken soup
2 10.5 oz cans cream of mushroom soup
1 2/3 cup shredded low-fat cheddar cheese
2 cups of frozen mixed vegetables
2 tsp oregano

Directions: 

Preheat oven to 350F. 

Separate biscuits and place each biscuit in a cup of a lightly greased 12-count muffin pan, pressing dough up sides to edge of cup. 

In a medium bowl, combine chicken, chicken soup, cream of mushroom soup, vegetables, 1 cup cheddar cheese, and oregano. 

Mix well.

Spoon chicken mixture into prepared biscuit cups. 

Top with remaining 2/3 cup of cheddar. 

Bake for 12-15 minutes or until golden brown. 

Remove from oven. 

Place pan on a wire rack and allow to cool for 2-3 minutes. Serve.
 

Mini Lasagnas

Ingredients:

12     oz ground turkey
1       medium onion, chopped
1/2    cup chopped mushrooms
1/4    teaspoon salt
1/4    teaspoon pepper
1       (15 oz) can tomato sauce
2       garlic cloves, minced
1 1/2 teaspoons dried oregano, divided pinch red pepper flakes
1 1/2 cups part-skim ricotta cheese
1/2    teaspoon dried basil
24     wonton wrappers
1 1/2 cups shredded part-skim mozzarella cheese

Directions:

Preheat oven to 375 F. Spray a 12-cup muffin tin generously with nonstick cooking spray.

Add the ground turkey, onions, mushrooms, salt, and pepper to a large skillet set over medium to medium-high heat. Using a wooden spoon, break the turkey up into small crumbles and cook for about 10 minutes, or until the turkey has browned. Stir in the garlic and cook for 30 seconds to 1 minute, just until fragrant. Add the tomato sauce, 1 teaspoon of the oregano, and the red pepper flakes, and stir to combine. Taste and season with additional salt and pepper if desired. Bring the sauce to a gentle boil, then reduce the heat and simmer for 10 minutes. Remove from the heat and set aside.

In a medium bowl, stir together the ricotta, the remaining 1/2 teaspoon of oregano, the basil, and a pinch each of salt and pepper.

To assemble: Press 1 wonton wrapper into each well of the muffin pan - be sure to press them into the bottom and sides of the pan. Working with half of the ricotta mixture, divide it among the wells of the pan evenly, pressing the ricotta into an even layer. Working with half of the tomato sauce, divide it among the wells of the pan, spreading in an even layer rather than mounding. Sprinkle 2 teaspoons of the mozzarella over the top of each mini lasagna. Press a second wonton wrapper onto each mini lasagna then repeat the process of layering using the second half of the ricotta mixture, the remaining half of the tomato sauce and finally two more teaspoons of the mozzarella per cup.

Bake the mini lasagnas for 10 minutes, or until the cheese is melted and bubbly. Remove the muffin pan to a wire rack and let the mini lasagnas cool for a few minutes before removing them. Garnish with fresh basil before serving, if desired.

Mini Deep-Dish Pizza

That muffin pan is not just for cupcakes. Make these mini deep-dish pizzas using homemade or store-bought dough and your favorite toppings.

Ingredients:

• Olive oil, for muffin pan
• All-purpose flour, for rolling
• 1/2 pound homemade or store-bought pizza dough, in 6 pieces
• Coarse salt and ground pepper
• 1/2 cup shredded mozzarella (4 ounces)
• 1 large tomato, coarsely chopped
• Desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni

Directions:

1. Preheat oven to 450 degrees. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.
   
2. Sprinkle each dough cup with 1 tablespoon each cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.

Cook's Note

Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

Mini Corndog Muffins

Ingredients: 

1/2    cup melted butter (or 1/4 cup butter cup unsweetened applesauce)
1/4    cup unsweetened applesauce
1/2    cup sugar
2       eggs
1       cup buttermilk
1/2    teaspoon baking soda
1       cup cornmeal
1       cup all-purpose flour
1/2    teaspoon salt
8-10 all-beef hot dogs, cut into 1 inch bites
         ketchup, for serving
         mustard, for serving

Directions:

1.   Preheat oven to 375 degrees.
2.   Combine butter and sugar in a bowl, and whisk to combine.
3.   Add eggs and whisk to incorporate.
4.   Add buttermilk and whisk to incorporate.
5.    In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine.
6.    Whisk dry ingredients into wet ingredients in two batches.
7.    Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup.
8.    Place one hot dog bite into the middle of each cup.
9.    Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown.
10.  Cool in mini muffin tin for 5 minutes before serving.
11.  Serve with ketchup and mustard.
12.  Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Weight Watchers Mini Cherry Cheesecake

Ingredients:

3/4 cup(s) graham cracker crumbs
2 Tbsp light butter, melted
2/3 cup(s) low fat cream cheese
6 Tbsp fat-free cream cheese
3 Tbsp fresh lemon juice
2 large egg white(s)
1 1/2 tsp vanilla extract
1/2 cup(s) sugar
3/4 cup(s) light fruit pie filling, cherry

Directions:

Place 12 cupcake liners in a cupcake pan.
Preheat oven to 375°F.

In a small bowl, combine graham cracker
crumbs and butter; mix well. Spoon 1
tablespoon of crumb mixture into bottom of
each liner and press down gently; refrigerate
until ready to use.

In a medium bowl, using an electric mixer,
beat both types of cream cheese until fluffy.
Add lemon juice, egg whites, vanilla extract
and sugar; beat until smooth.

Spoon cream cheese mixture evenly into
muffin liners; bake until set, about 15
minutes. Remove from oven and allow to
cool.
Top each cheesecake with 1 tablespoon
cherry pie filling. Yields 1 cheesecake per
serving.