Chicken Parmesan Meatloaf Cups

I found this recipe on Pinterest and I tweaked it a bit, and it turned out great. For those of you that count calories or WW points, the amounts are listed at the bottom of the receipt.
I used Panko Italian seasoned bread crumbs, and did not use the herbs in the recipe except for the salt and pepper. The first time, I only used 1lb of chicken, so I had to cut the ingredients down to 2/3 of the recipe. This made about 8 meatloaf cups. MATH IS HARD!

Chicken Parmesan Meatloaf Cups

INGREDIENTS:

• 1 ½ lbs raw ground chicken breast (if you have trouble finding ground chicken that is breast meat only, do what I do and throw the same weight of boneless, skinless chicken breasts into the food processor and run until ground) 
• 1 large egg
• 1 egg whites
• 6 T dried breadcrumbs ( I used Panko Italian Seasoned crumbs and did not use the basil, thyme, and oregano)
• ¾ t dried basil
• ¾ t dried thyme
• ¾ t oregano
• 2 garlic cloves, minced ( I did not use garlic, curses that acid reflux)
• ½ a small onion, chopped small or grated (I used about 1/8 cup or less)
• ¾ t salt
• 1/3 t black pepper
• ¾ cup Parmesan cheese ( My daughter replaced Parmesan with extra bread crumbs because her husband is lactose intolerant, so she made Italian Chicken Meatloaf Cups)
• ¾ cup pasta sauce (new favorite sauce is RAO`S  Homemade Marinara Sauce)
• ¾ cup 2% reduced fat shredded Mozzarella cheese (optional for my Son- Inlaw) 
• Optional: dried parsley, oregano or basil for garnish

DIRECTIONS:

1. Pre-heat the oven to 350. Lightly mist a muffin tin with cooking spray and set aside.
2. In a large bowl, combine the ground chicken, egg, egg whites, breadcrumbs, basil, thyme, oregano, garlic, onion, salt, pepper and Parmesan cheese and lightly mix together. Do not over handle.
3. Form the meat mixture evenly into the 12 cups of your prepared muffin tin. Spread the pasta sauce evenly over the tops of each cups. Bake for 20 minutes and remove from the oven.

   

   Ready for the oven. The PAM looks like rain on a newly waxed car, lol!         

   4.  Top each cup with about a tablespoon of shredded cheese and then return to the oven for 2-3 minutes until the cheese is melted. Garnish if desired.

   

   Just out of the oven! YUMMY! I served it with Veggie pasta.                              

WEIGHT WATCHERS POINTS PLUS:4 per muffin, 7 for 2 muffins (P+ calculated using the recipe builder on weightwatchers.com)

NUTRITION INFORMATION:
147 calories, 6 g carbs, 5 g fat, 18 g protein, 0 g fiber (from myfitnesspal.com)

adapted from Emily Bites who adapted it from What’s Cookin’ Chicago? 

These taste great warmed up the next day. There is something about pasta always tasting better the second day, too. I remember my brother Ronnie and I having cold spaghetti sandwiches. Two slices of buttered bread with cold spaghetti in the middle. Boy are those days over, way too many calories for old people, lol. 

This is just out of the frig and ready for the microwave. Yummy Lunch!