Pastrami Cupcakes

One of my favorite cooking blogs is called Emily Bites.  She has great, Weight Watchers friendly recipes that are pretty easy to make.  I have made the Lasagna Cupcakes several times.  They are perfect for lunch, since they pretty much package themselves into single servings, and two is just the right amount for a satisfying meal.

Over the weekend, Scott spend Saturday smoking a pastrami that we had been brining for a week.  As you can imagine, a 9 pound brisket left us with a LOT of leftovers, and I need a creative way to use some them that would fit into our diet.  So I took some inspiration from Emily Bites, and made Pastrami Cupcakes.  They came out even better than I imagined.  Bear clearly agrees since he stole several of them off of the kitchen counter while they were cooling.

Pastrami Cupcakes

3 Weight Watchers Points + per cupcake
Makes 12 cupcakes

5 ounces beef pastrami, diced
1/2 pound Jarlsberg light, or other light Swiss cheese
3/4 of a pound of mushrooms
24 Wonton wrappers
olive oil spray

Preheat oven to 350 degrees.  While oven is heating, saute sliced mushrooms in a non-stick pan until cooked through.  Mix pastrami and mushrooms in a bowl.  Shred the cheese.

To assemble, spray muffin pan with olive oil spray.  Press a wonton wrapper into the bottom of the muffin tin.  Put approximately a tablespoon of the pastrami/mushroom mixture in the wrapper, then top with a tablespoon of the cheese.  Press another wrapper on top of the cheese, then repeat the layers of pastrami/mushroom mix and top with cheese.  Repeat 12 times in the muffin tin.

Spray the tops of the pastrami cupcakes with the olive oil spray (this will help the wontons get crispy) and bake for 25 minutes.

This is a super-easy recipe that I think everyone will enjoy, and check out the other variations on Emily Bites.