Hello everyone!

Chani from Hello, Healthy here with some fabulous (and easy!) recipes. Hilary asked me to post for her while she is enjoying her beautiful bundle of joy and I was happy to oblige. For background, Hilary and I went to graduate school together!

Confession time. I’m actually pretty lazy in the kitchen. My husband does a lot of the cooking, probably because he’s pretty creative and comes up with delicious dishes. Mine aren’t bad…when I actually cook! I also like to cook a bunch and have leftovers (probably so I don’t need to cook again…see a pattern here?). That’s why the recipes I bring you today are perfect – not only are they super easy, but they make a lot too. And you only need one pan to bake everything – a muffin tin!

Without further ado, here are 2 recipes –  a lunch/dinner, and a dessert! These were done by trial and error, let’s just say that!

Muffin Tin Pizza Bites

Serves 6 (2 pizza bites per serving)


3-4 whole wheat tortillas

1 can pizza sauce (there will be extra if you’re not doing a double batch)

3 tbsp. Parmesan cheese

Mozzarella cheese (or, alternative, pizza blend cheese) – the amount depends on how cheesy you like your pizza!

Pizza toppings (mini pepperoni, veggies, etc. – whatever you like on your pizza!)


  1. Preheat oven to 425F.
  2. Spray a 12 count muffin tin with nonstick cooking spray.
  3. Lay your tortillas out on a flat surface, and using a cookie cutter, can edge, or overturned glass, cut out 3-4 circles from the tortillas (I was able to get 4 out of the tortillas I used). Repeat until you have 12 circles.
  4. Place the circles in the muffin tin. They need to fit snugly in the tin.
  5. In a bowl, combine half a can of pizza sauce and the Parmesan. Mix well.
  6. Place approximately 1 to 1 ½ tablespoons of the cheesy sauce mixture in each muffin tin. Cover with mozzarella.
  7. Top with your chosen pizza toppings.
  8. Bake for approximately 12-15 minutes or until the cheese is melted and golden brown.

Peanut Butter Cup Muffin Cookies

Makes about 2 dozen cookies


1 ½ cups all purpose flour

¾ tsp. baking soda

½ tsp. salt

½ cup butter, slightly softened

1 cup peanut butter (I used smooth, but you can use chunky if you’d like)

1 cup sugar (plus extra for coating)

1 egg

2 tsp. vanilla

1 bag miniature Reese’s Peanut Butter Cups (yes, there will be extra. Yes, it’s okay to eat them.)


  1. Preheat oven to 350F.
  2. Sift flour, baking soda and salt with a wire whisk; set aside.
  3. Beat peanut butter and butter together until well mixed. Add sugar and beat until fluffy.
  4. Add egg and vanilla to peanut butter mixture.
  5. Add flour mixture to peanut butter mixture; combine well.
  6. Roll dough into 1 to 1 ½ inch balls and roll in sugar to coat. If you’re not using a mini muffin tin, make the balls slightly bigger.
  7. Press rolled balls into the muffin tin (you don’t need to use liners, but you can if you’d like)
  8. Place an unwrapped peanut butter cup into each piece of dough.
  9. Bake for 8-10 minutes, then let cool.