FAQs

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 re-post your recipe elsewhere? (Weight Watchers Message Boards, personal blog, Facebook, etc)
If you would like to share the full recipe please only do so by posting a link to the recipe on my blog. Do not copy and paste my photos or full 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. Again, if you would like to share one of my full recipes, please only do so through a direct link to my site.

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.

Can you post the full nutritional information for your recipes?
2012 Update: I have started calculating the nutrition information for my recipes, and moving forward each recipe will list the calories, fat, carbs, fiber and protein as determined by myfitnesspal.com. I plan to go back and add this information to my past recipes as well, though it will likely take quite a while. 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 ran the nutrition information you posted through my points calculator and it doesn't match the Points+ value you listed for the recipe - which one is right?
Well, I suppose it depends which web site you trust more. I use the recipe builder on weightwatchers.com to determine the Points+ values. These are the points value that I personally use because I track on the Weight Watchers site using etools. When I decided to start listing nutrition information in addition to P+, I found the recipe builder on myfitnesspal.com to be the easiest way to calculate it for each recipe. It seems to be pretty accurate to me, but the NI for the majority of the foods in their database was uploaded by other users, so there's always the possibility of human error. At times the NI I get from MFP does not match up with the P+ value I get from Weight Watchers. I list both and it's totally up to you which one you'd like to use!

I made one of your recipes and when I ran it through the Weight Watchers Recipe Builder it gave me a different Points+ value – what gives?
I use the Weight Watchers Recipe Builder to calculate the Points+ values for every one of my recipes unless otherwise noted, so my Points+ values are accurate for the ingredients and brands I used. Any discrepancies are most likely due to us using different brands of 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 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 P+ 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 by Weight Watchers. Weight Watchers and Points Plus 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 emilybitesblog@gmail.com.

 

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