HomeHealthy RecipesMuffin Tin Meals
Healthy Recipes Baked Oatmeal Muffin Cups Expert Surgical

Muffin Tin Meals

Muffin Tin Meals

Perfectly Portioned, low carb recipes are the ticket for maintaining a healthy diet for everyone – not just bariatric surgery weight loss patients. From Veggie Wonton Cups to Italian Spaghetti Squash Cups, these easy to make snacks are portable and ready to pop-in-your-mouth!

Calories: 137; Total Fat: 8g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Cholesterol: 192mg; Sodium: 411mg; Carbohydrate: 5g; Dietary Fiber: 1g; Sugar: 3g; Protein: 12g

Recipe makes 6 cups, 2 egg cups per serving

OmeleHealthy Recipes - Omlette Muffins - Expert Surgicalt Muffins

Ingredients:

  • One onion
  • 3 celery stalks
  • 4 carrots minced or shredded
  • Some leafy greens or any other vegetables in your fridge
  • ½ Bell pepper diced
  • 1-2 tbsp. of olive oil
  • 10 eggs
  • Salt and pepper, to taste
  • Optional: turkey/chicken breakfast sausage, ham, Canadian bacon, or chicken diced

Instructions:

  1. In a large pan, sauté the onion and other veggies. Remove from heat and allow to cool slightly.
  2. In a bowl, whisk eggs together until combined well. Pour eggs evenly into each tin of a muffin pan (only about 3/4 of the way full).
  3. Spoon your veggie mixture into each cup. (Use silicone muffin cups for easy clean up)
  4. Bake at 350 for about 25 minutes, or until the eggs are firm. Place in a container and refrigerate until ready to eat, then pop them in the microwave for 30 seconds to a minute and enjoy!
 

 

Italian Spaghetti Squash Cups

Offers about 100 calories per cup. Use leaner cuts of meat to increase protein in each cup. Recipes makes 12 cups.

Ingredients:  Makes 12

Healthy Recipes Italian Meatball Muffins Expert Surgical

  • cooking spray of choice
  • 3 cups cooked spaghetti squash (from 1 large squash) *pat dry very well with paper towels
  • 1 large egg white
  • 2 tbsp. dried parsley
  • 1 tsp. garlic powder
  • 1 tsp. sea salt
  • 1/8 tsp. black pepper
  • 1/4 cup shredded shredded parmesan cheese
  • Prepackaged meatballs or homemade meatballs

Instructions:

  1. Preheat the oven to 375°F.
  2. Cut a medium spaghetti squash in half, scoop out seeds.
  3. Very lightly coat the inside with cooking spray.
  4. Bake @375 degrees skin side up on a flat sheet pan for about 45 minutes.
  5. Allow to cool, then use a fork to shred “spaghetti” out of the skin. Use paper towels to soak up moisture.
  6. Place the cooked spaghetti squash in a bowl, along with the egg white, parsley, garlic powder, salt, pepper, and cheese and combine well.
  7. Scoop 1/4 cup into each tin, pressing up the side to create a nest.
  8. Bake 18 to 20 minutes @ 475° F, until the edges become golden and crisp.
  9. Top each with a warm meatball and favorite spaghetti sauce or marinara
 

Baked Oatmeal Cups

Offers about 10.4 g protein, 269 calories, 10.8 g fat, and 6.4 g sugar per 1 cup. Recipe makes 6 cups.

Ingredients: Makes 6Healthy Recipes Baked Oatmeal Muffin Cups Expert Surgical

  • 1 ½ cups old fashioned oats
  • ½ tsp. cinnamon
  • Pinch of salt
  • 1 tsp. baking powder
  • 2 tbsp. chia seeds (optional)
  • ¼ cup pumpkin seeds, sunflower seeds or chopped nuts
  • 1/3 cup raisins or other dried fruit
  • 1 large egg
  • 2 tbsp. nut butter, or 1 tbsp. melted butter
  • ¾ cup skim, low fat milk, or skim milk

Instructions:

  1. Preheat the oven to 350°F. Grease six muffin cups spray oil or line with silicone muffin liners
  2. Combine oats, cinnamon, salt, baking powder, chia seeds, pumpkin seeds, and raisins in a medium bowl.
  3. In a separate bowl, whisk together the egg and nut butter until smooth, then slowly mix in milk. Pour the liquids into the bowl of dry ingredients stirring well.
  4. Fill each muffin cup with filling to the top. Bake for 25 to 30 minutes until slightly risen and dry on top.

TIP: Muffins can be kept in an airtight container on the counter for up to 5 days. Individually wrap any muffins you won’t eat within a few days in a plastic wrap and freeze. To defrost: leave overnight at room temperature. Once defrosted they can also be reheated in the microwave for about 45 seconds if you prefer them warm.

 

 

Southwest Veggie Won-ton Cups

Increase the protein by adding black beans, ground turkey, and Greek yogurt.
Recipe makes 12 cups.

Ingredients:Healthy recipes Southwest Veggie Wontons Expert Surgical

  • 1/3 cup bell pepper, diced
  • 1/3 cup yellow corn
  • 1/3-1/2 cup black beans
  • 2-3 oz. low-fat cheese, chopped or grated
  • 12 won-ton wrappers
  • 1/4 tsp. paprika
  • 1/4 tsp. garlic powder
  • 2 tbsp. fresh cilantro, or to taste

 

Chipotle yogurt sauce:

  • 3 tbsp. Greek yogurt
  • 1 tsp. chipotle adobo sauce
  • 1 tsp. white vinegar
  • 1/4 tsp. paprika
  • 1/8 tsp. garlic powder
  • a pinch of salt, to taste

 

Instructions

  1. Heat oven to 350 degrees F.
  2. Prep a muffin tin with mini or standard sized cups by spritzing with oil.
  3. In a bowl, combine bell pepper, corn, black beans, and cheese. Set aside.
  4. Lay out won-ton wrappers on a cutting board and season each side with paprika and garlic powder.
  5. Mold each won-ton square to the cups in the muffin tin and fill with your veggies and cheese.
  6. Bake at 350 for 10-14 minutes or until the won-ton cups are crispy and golden and the cheese has melted.
  7. For extra crispy cups, bake the won-tons first at 350 for 8-10 minutes, fill shells with veggies and cheese, then bake for an additional 10 minutes.
  8. While you wait on the oven, whisk together your sauce and chop your cilantro.
  9. Garnish each completed veggie cup with a drizzle of sauce and a sprinkle of cilantro. Dig in!
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