PER SERVING (1/6th of recipe, 2 mini pies): 170 calories, 3g fat, 450mg sodium, 24g carbs, 1.5g fiber, 2g sugars, 10g protein -- PointsPlus® value 4*
Look at these tiny entrée-style items! Now imagine the teeny shepherd who inspired this dish. CUTENESS OVERLOAD!
12 small square wonton wrappers (stocked with the tofu in the refrigerated section of the market)
1 cup instant mashed potato flakes
1/2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/4 tsp. plus 1/8 tsp. salt, divided
1/4 tsp. black pepper, divided
1/4 cup chopped onion
8 oz. raw lean ground turkey
1/2 tsp. garlic powder
3/4 cup fat-free turkey gravy
1 1/2 cups frozen petite mixed vegetables
Preheat oven to 400 degrees.
Spray a 12-cup muffin pan with nonstick spray. Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Set aside.
In a large microwave-safe bowl, combine potato flakes with 1 1/2 cups hot water and stir until moistened. Add butter, 1/4 tsp. salt, and 1/8 tsp. pepper. Mix well and set aside.
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and cook until softened, 3 - 4 minutes.
Raise heat to medium-high. Add turkey, garlic powder, remaining 1/8 tsp. salt, and remaining 1/8 tsp. pepper. Cook and crumble for 4 - 5 minutes, until turkey is fully cooked.
If needed, carefully drain any excess liquid from the skillet. Evenly distribute turkey mixture among the wontons in the muffin cups, about 1 tbsp. each. Top each with 1 tbsp. gravy.
Evenly distribute frozen veggies among the cups, about 2 tbsp. each, followed by the potato mixture, about 1 tbsp. each. Bake in the oven until the tops are slightly crispy and brown, about 15 minutes.
Allow to cool slightly. Then serve and enjoy!
MAKES 6 SERVINGS