Individual Pizza Cups | Boston Lettuce with Shaved Parmesan

Prep time: 20 minutes Cook time: 20 minutes

per serving: 415 calories; 26 grams protein; 16 grams total fat; 2 grams fiber; 8 grams saturated fat; 40 grams carbohydrates; 69 mgs cholesterol; 948 mgs sodium; 11 WW points plus

Kid Friendly

Individual Pizza Cups


1/2 pound lean ground beef

1/2 yellow onion chopped

1 teaspoon garlic, minced

1 14-ounce jar pizza sauce divided

1 12-oz package refrigerated biscuits

1/2 cup ricotta cheese

3/4 cups shredded mozzarella cheese


Preheat oven to 375 degrees.
Cook beef, onion and garlic in a large skillet over medium heat, stirring occasionally, 5 minutes or until meat is cooked through. Drain well. Return meat mixture to skillet; stir in half of the pizza sauce. Remove from heat.
Press biscuits on bottom and up sides of lightly greased muffin cups, one biscuit for each cup. Spoon about 1 rounded tablespoonful meat mixture into each biscuit cup; top with ricotta cheese (about 1 heaping teaspoonful each). Sprinkle with shredded cheese.
Bake for 18 to 20 minutes or until golden. Remove from oven, and gently run a knife around outer edge of pizza cups to loosen from sides of pan. Remove cups from pan, using a spoon.
Place remaining pizza sauce in a small microwave-safe glass bowl; cover with plastic wrap. Microwave at HIGH 30 to 45 seconds or until thoroughly heated. Serve pizza cups with warm sauce.

Boston Lettuce with Shredded Parmesan


2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

2 tablespoons olive oil

coarse salt and freshly ground pepper, to taste

2 heads Boston (butter) lettuce torn

1/2 cup cherry tomatoes halved

1/2 cup shredded Parmesan cheese


In a small bowl or jar, whisk or shake vinegar, mustard and oil until combined. Season with salt and pepper. In a salad bowl, combine lettuce, tomatoes and cheese with enough dressing to coat. Divide among plates and sprinkle with Parmesan.