Can I substitute (ingredient) for (different ingredient) in a recipe?
Sure, but I cannot guarantee the results. The recipe was posted with exactly the ingredients I used so it’s hard for me to say how it would taste with different ingredients. If you try it another way and you love it, let me know it worked out!
Can I freeze this recipe?
I very rarely freeze my leftovers, so I am in no way an expert on freezing. Chances are I have no idea! When I love something I am usually happy to eat it for several meals in a row (is that weird?). It is unlikely that I have frozen the recipe in question. The best way for you to find out is to try freezing it! If you do, please report back in the comments because there are likely other readers wondering the same thing. I’ll appreciate you testing it out!
Can I re-post your recipe elsewhere? (Weight Watchers Message Boards, personal blog, Facebook, etc)
If you would like to share a recipe please only do so by posting a link to the recipe on my blog. Please do not copy and paste my photos or full written recipes elsewhere…that is copyright infringement. If you make one of my recipes and you want to post the results on your own blog, please put the recipe in your own words, use your own photographs and list my blog as the source with a link to the recipe on my site. If you just want to share one of my full recipes, please only do so through a direct link to my site. If you have questions, feel free to contact me using my contact page.
I ran the nutrition information you posted through my points calculator and it doesn’t match the SmartPoints value you listed for the recipe – which one is right?
One of the changes Weight Watchers made in the switch to SmartPoints is that the recipe builder no longer counts the values of 0 SP fruits and vegetables when determining the final SP value for a recipe. Therefore, the SPs you get from the recipe builder may not match the SPs you get from running the nutrition information through the Weight Watchers SP calculator, because the nutrition information will contain the calories, etc from the fruits and vegetables.
I tried making one of your recipes and it didn’t turn out right. Where did I go wrong?
I’d love to help, but unfortunately not being in the kitchen with you precludes me from being able to see where the problem lies. I only post recipes that I made with great results (trust me, you don’t see any of the duds!) so if yours didn’t turn out quite like mine it’ll be difficult for me to know why without seeing what you did. I recommend trying it again! I learn best by trial and error in the kitchen.
I’m looking at one of your older recipes and it doesn’t list the nutrition information – do you have it?
When I first started my blog, I only posted Weight Watchers Points Plus values for my recipes. In 2012 I began posting nutrition information as well. I have started calculating the nutrition information for my older recipes, and I plan to go back and add this information to every recipe at some point. It takes time, be patient with me! Eventually all the recipes on my site will have nutrition information. If you need the nutrition information for a specific recipe before I am able to get to it, feel free to run the ingredients through the free recipe builder on myfitnesspal.com. That’s what I do!
I made one of your recipes and when I ran it through the Weight Watchers Recipe Builder it gave me a different SmartPoints value – what gives?
I use the Weight Watchers Recipe Builder to calculate the SmartPoints values for every one of my recipes unless otherwise noted. Any discrepancies are most likely due to us using different brands or ingredients. The nutrition information of similar products from different brands can vary drastically. I try to post the brand name of the products I use as often as possible. If you are concerned you may be using different brands than I did, making substitutions or if I didn’t list a brand, feel free to run the recipe through yourself and use the SP value you come up with!
Are you affiliated with Weight Watchers?
No. I am a Weight Watchers member and I use the weightwatchers.com recipe builder to calculate the points for my recipes, but my calculations have not been verified nor endorsed by Weight Watchers. Weight Watchers and Points Plus are registered trademarks of Weight Watchers International, Inc.
Is this a diet? emilybites.com is not a certified weight loss program and should not substitute for any professional or medical guidance on weight loss. Any information contained on this site reflects Emily’s personal weight loss experience and knowledge and is not intended to take the place of medical advice from a physician about the best weight loss program for you. The nutritional information and number of PointsPlus® are calculated by Emily Bites and are not guaranteed to be correct. Emily Bites is not endorsed by Weight Watchers®. Weight Watchers® and PointsPlus® are registered trademarks of Weight Watchers International, Inc.
Can I share a recipe with you?
Yes! I love recipes. Please feel free to email me yours at firstname.lastname@example.org.
Wonton Cupcake FAQs
Where do I find wontons at the grocery store?
Both of the grocery store chains in my area, as well as every Walmart Supercenter I’ve ever been to carry wonton wrappers in the produce section (not sure why), so I’d check there first. I have also had 1-2 readers tell me they found them by the cheese. They will definitely be in a refrigerated case, regardless of the section you find them in.
Are the wonton cups supposed to be soft or crispy on the bottom?
They’re actually not supposed to get crispy on the bottom. Only the tips that stick out of the pan on top get crispy. The rest is like a super-thin baked pasta layer. The first wonton “cupcakes” I made were the lasagna ones and the wonton wrappers were meant to mimic pasta. I loved the idea so I started making them with all kinds of other flavors. I love them that way, but if you want to make them crispy all over you could try baking the bottom wonton in the cups for a few minutes before adding the other ingredients/layers. I don’t know if that will work or not but it’s worth a shot if you want them crispier. You could also try putting them on a baking sheet after they’ve already been baked in the muffin tin and stick them back in for a few minutes, though the tips might get too dark. I will experiment with this next time I make some and report back/update this section.
Can I make these in a mini muffin tin to serve as appetizers?
Absolutely! I’ve tried a few versions this way and they come out great. Here’s how you convert the standard recipes into a mini version:
- Preheat the oven to 375.
- Make the filling as per the usual instructions. You will use the same amount, so prepare exactly as directed.
- Lightly mist a 24 cup mini muffin tin with cooking spray and press one wonton wrapper into each mini muffin cup.
- Divide the filling evenly between the 24 wonton cups. These will only be single-layer, so be sure to use all the filling.
- Top with the shredded cheese called for in the recipe.
- Bake for about 12 minutes or until tops of the wontons are browned and cheese is melted.
- Serve and enjoy!
Nutrition Info for making mini versions (24 minis each – NI is per mini):
Buffalo Chicken Mini “Cupcakes”: 53 calories, 4 g carbs, 2 g fat, 6 g protein, 0 g fiber
Cheeseburger Mini “Cupcakes”: 64 calories, 5 g carbs, 3 g fat, 5 g protein, 0 g fiber
Enchilada Mini “Cupcakes”: 53 calories, 4 g carbs, 1 g fat, 6 g protein, 0 g fiber
French Dip Mini “Cupcakes”: 48 calories, 4 g carbs, 1 g fat, 5 g protein, 0 g fiber
Hawaiian BBQ “Cupcakes”: 53 calories, 5 g carbs, 1 g fat, 4 g protein, 0 g fiber
Lasagna Mini “Cupcakes”: 58 calories, 5 g carbs, 2 g fat, 5 g protein, 0 g fiber
Taco Mini “Cupcakes”: 58 calories, 5 g carbs, 2 g fat, 4 g protein, 0 g fiber
White Vegetable Lasagna “Cupcakes”: 50 calories, 5 g carbs, 2 g fat, 3 g protein, 0 g fiber