FAQ
Your recipe has a different Weight Watchers Points value listed than I get when I click the link to open it in the WW app. Which is correct?
Every one of my posts contains a link to open the recipe in the WW app. The best way to get an accurate, up-to-date Points calculation is to click on this link using a device that also has the WW app, logged in with your WW account.
For your convenience, I also manually write in the Points per serving in the body of my posts and at the end of the recipe along with the nutrition information, but because the WW program changes every couple years, I often have to go back and update the Points on all of these posts. I have hundreds and hundreds of recipes, so this takes time! Because of this, you may see recipe posts in which I have not yet updated the written Points, so it’s always a good idea to click on the link.
I ran the nutrition information you posted through the points calculator in the WW app and it doesn’t match the Points value in the app or that you listed for the recipe – which one is right?
The best way to calculate the Points for a recipe is to use the recipe builder on the Weight Watchers website. The recipe builder recognizes zero point foods and does not assign them a value in the overall Points calculation, however these foods still contain calories, sugar, etc. If you plug the nutrition information for the recipe into the Points calculator it will count the nutrition information for these foods in the overall points per serving, often giving you a completely different result than the recipe builder.
I used the “Add Recipe from the Web” or “Photo Food Scanner” features in the WW app and got a different Points value than by using the link in your post. Which is correct?
I manually build each recipe in the WW app including the exact ingredients I used in the recipe, so clicking that link in my posts will always be the most accurate Points value per serving. The new features on the WW app try to estimate, but they can definitely make mistakes and won’t be exact.
Can I substitute (ingredient) for (different ingredient) in a recipe?
Sure, but I cannot guarantee the results. The recipe was made and 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? (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. 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 do so through a direct link to my site. If you have questions, feel free to contact me using my contact page.
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.
How can I sign up for your emails?
If you’d like to join my email list and be notified whenever I post a new recipe, you can sign up by following this link. Just enter your email address and you’ll receive an auto-generated confirmation email with a link for you to click to confirm your subscription. If you don’t see the email, please check your junk or spam folders. You can also follow me on Instagram or Facebook!
Are you affiliated with Weight Watchers?
No. I love the program and have personally been a Weight Watchers member on and off for many years (while I am not always personally following the program I am always a paid WW member with full access to the program and online tools for use in creating recipes for my blog). I use the WW app 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 are registered trademarks of Weight Watchers International, Inc.
Is this a diet?
No, 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 Points® are calculated by Emily Bites and are not guaranteed to be correct. Emily Bites is not endorsed by Weight Watchers®. Weight Watchers® and Points® 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 [email protected].
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
