I know, I know, these don't really look like any kind of cupcakes.... But I called them that because I baked them in a muffin tin.... (and the picture isn't beautiful, but you'll won't care once you taste these because they are scrumptious!!)
This is a pretty quick dinner.... Anyone - including the kiddos will like it. Even my boyfriend said it was good (which is a lot coming from him). It's high in protein, and low in calories & carbs which makes it the perfect dinner dish! Pair this with a side salad and dinner's done!!
5oz boneless/skinless chicken breast -
1 large zucchini - sliced
4tbsp fat free cream cheese - softened
4tbsp salsa of your choice (I used Wholesome Goodness Garden Style Mild)
diced onions (about a tbsp & a half)
mushrooms (1 med-large mushroom - chopped)
3tbsp parmesan cheese (I used grated)
Preheat oven to 375.
Sautee or bake chicken until cooked through. Feel free to add seasonings if you like -- I added some black & red pepper.
Set chicken aside.
Sautee zucchini for a few minutes. Remove from pan and set aside.
Sautee onions & mushrooms until tender. Set aside.
Combine salsa & cream cheese in a bowl.
Spray muffin tin with non-stick cooking spray.
Layer in each muffin tin in this order - Zucchini, Chicken, Salsa/Cream Cheese mixture, zucchini, onion/mushroom, zucchini. ((When stacking them, try to place the largest slices of zucchini in the bottom of each cup in the muffin tin))
Lastly - top each with a sprinkle of parmesan cheese.
Bake 20 minutes.
When they're done, you'll need to remove them with a spoon (they may fall apart a little because of the cream cheese), but they'll stay stacked for the most part.
Makes 2 servings of 6 'cupcakes' each.
Nutrition information - per serving =