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Low-Calorie Mini-Food Recipes: Tiny Taco Salads, Wonton Bottom Shepherd's Pies
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Low-Calorie Mini-Food Recipes: Tiny Taco Salads, Wonton Bottom Shepherd's Pies

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09.01.11
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Heads up: These recipes may induce loud squeals and repetition of the phrase "THESE ARE SO CUTE!" at ear-piercing decibels. You've been warned -- try to keep it down out there...

 
 
Tiny Taco Salads

PER SERVING (1/6th of recipe, 2 taco salads): 119 calories, 2.5g fat, 446mg sodium, 15.5g carbs, 2.5g fiber, 1.5g sugars, 8.5g protein -- PointsPlus® value 3*

These guys have all the crunch and flair of big taco salads, but they're adorably itty-bitty. Awwwwwww...




Ingredients:
12 small square wonton wrappers (stocked with the tofu in the refrigerated section of the market)
1 cup frozen ground-beef-style soy crumbles (like the kinds by Boca and MorningStar Farms)
1/2 cup fat-free refried beans
1 tsp. taco seasoning
1 1/2 cups shredded lettuce
1/2 cup shredded reduced-fat Mexican-blend cheese
1 tbsp. sliced black olives, chopped
6 tbsp. chunky salsa or pico de gallo
2 tbsp. fat-free sour cream

Directions:
Preheat oven to 350 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. Lightly spray wrappers with nonstick spray.

Bake in the oven for about 8 minutes, until the bottoms of the wrappers begin to brown. Set aside to cool.

Once completely cool, place baked wonton shells on a plate or tray and set aside.

In a microwave-safe bowl, combine soy crumbles, refried beans, and taco seasoning. Microwave for 1 1/2 minutes, or until hot. Stir well and set aside.

Evenly distribute shredded lettuce among wonton shells, 2 tbsp. each. Top lettuce with soy-crumble mixture, about 1 tbsp. per shell. Evenly distribute cheese and chopped olives among the shells.

Finish off each mini taco salad with 1/2 tbsp. salsa and 1/2 tsp. sour cream.

Serve and enjoy!

MAKES 6 SERVINGS 

 
 
 
Petite Wonton-Bottomed Shepherd's Pies

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!


Ingredients:
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

Directions:
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 

 
 
 
Mini Coconut Cream Pies

PER SERVING: (1/12th of recipe, 1 mini pie): 118 calories, 4.5g fat, 274mg sodium, 20g carbs, 3.5g fiber, 5g sugars, 2g protein -- PointsPlus® value 3*

If you close your eyes and dream of pies that fit in the palm of your hand, open up -- they're REAL!




Ingredients:
Crust
1 1/2 cups Fiber One Original bran cereal
3 sheets (12 crackers) low-fat honey graham crackers, broken into pieces
1/4 cup Splenda No Calorie Sweetener (granulated)
1/4 cup plus 2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)

Filling and Topping
1 1/2 cups fat-free milk

1/2 tsp. coconut extract 

One 6-serving box Jell-O Sugar Free Fat Free Vanilla Instant pudding mix

1/2 cup shredded sweetened coconut, divided
2 cups Cool Whip Free, thawed and divided


Directions:
Preheat oven to 350 degrees. Spray a 12-cup muffin pan lightly with nonstick spray and set aside.

To make the crust, place cereal and graham cracker pieces in a blender or food processor, and grind to a breadcrumb-like consistency. Transfer to a medium bowl. Add Splenda and set aside.

In a small microwave-safe bowl, combine butter with 3 tbsp. water. Microwave until just melted, about 25 seconds. Add to the medium bowl and stir contents until thoroughly mixed. 



Evenly distribute crust mixture among the 12 cups of the muffin pan, about 2 tbsp. each. Using your hands, firmly press mixture into the edges and up along the sides of each cup to form each mini crust. (Don't worry if it doesn't go all the way up the sides.)

Bake in the oven until firm, about 10 minutes. Set aside to cool.

Meanwhile, to make the filling, pour milk into a large bowl. Add coconut extract and pudding mix, and whisk until smooth and thickened, about 2 minutes. Stir in 1/4 cup shredded coconut. Gently fold 1 cup Cool Whip into the pudding mixture.

Once pie crusts have cooled, gently remove from the pan and place on a large plate or tray. Evenly distribute filling among the pie crusts, about 3 tbsp. each, and smooth out the tops with the back of a spoon.

Evenly spread remaining 1 cup Cool Whip over the filling, 1 heaping tbsp. per pie. Gently cover and then refrigerate until completely chilled, at least 1 hour. 



For a toasted coconut topping (optional), bring a skillet to medium heat on the stove. Add remaining 1/4 cup shredded coconut and, stirring occasionally, cook until lightly browned, about 4 minutes. Allow to cool.


Just before serving, sprinkle toasted coconut (or remaining 1/4 cup shredded coconut) over the pies, about 1 tsp. each.

Enjoy!

MAKES 12 SERVINGS

HG Alternative! Prefer to use sugar instead of Splenda? No problem! Just use an equal amount of granulated white sugar to replace the Splenda -- then each mini pie will have 133 calories, 24g carbs, 9.5g sugars, and a PointsPlus® value of 4*.

 
 

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Happy National Cherry Popover Day! (That's today, September 1st.) Forget popovers -- these Apple-Cherry Pie Pockets ROCK!

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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.

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