Low-Calorie Party Food: Chorizo Shrimp Flatbread, Mexican Brownie Bites

Oct 29 2015
You can't have a party without food! (Well, you can, but everyone would leave very early.) Here are a couple of fantastic items to serve: one savory, one sweet...
Hungry Girl's Healthy Chorizo Shrimp Flatbread Recipe

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1/4th of recipe (2 pieces): 87 calories, 2.5g total fat (1g sat. fat), 382mg sodium, 7g carbs, 2g fiber, 1.5g sugars, 8.5g protein

Click for WW Points® value*

Multiply this recipe to feed whatever size crowd you're expecting, from an intimate soiree to a serious crowd!

Prep: 10 minutes
Cook: 15 minutes


3 oz. raw shrimp, peeled, tails removed, deveined, chopped

1 oz. (about 2 1/2 tbsp.) soy chorizo (like the kind by El Burrito)

2 wedges The Laughing Cow Light Creamy Swiss cheese

2 tsp. grated Parmesan cheese

1/4 tsp. garlic powder

1 high-fiber flatbread (or medium-large tortilla) with 110 calories or less (like the kind by Flatout Light)

2 tsp. sriracha hot chili sauce

1 tbsp. chopped scallions


Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

Bring a skillet sprayed with nonstick spray to medium heat. Add chopped shrimp and soy chorizo. Cook, stir, and crumble until shrimp are cooked through and chorizo has browned, about 4 minutes.

In a small bowl, combine cheese wedges, Parmesan cheese, and garlic powder. Mix until uniform.

Lay flatbread on the baking sheet, and spread with cheese mixture, leaving a 1/2-inch border. Top with cooked shrimp and chorizo.

Bake until hot and lightly browned, 8 - 10 minutes.

Drizzle with sriracha, and sprinkle with scallions. Slice into 8 pieces.


Hungry Girl's Low-Calorie Mexican Brownie Bites Recipe

Print Mexican Brownie Bites Print

1/24th of recipe (2 brownie bites): 107 calories, 2.5g total fat (1.5g sat. fat), 169mg sodium, 20g carbs, 1.5g fiber, 11.5g sugars, 1.5g protein

Click for WW Points® value*

Fudgy mini brownies with a slightly spicy twist? Yes!

Prep: 10 minutes
Cook: 10 minutes


1 box moist-style devil’s food cake mix (15.25 - 18.25 oz.)

One 15-oz. can pure pumpkin

2 tsp. vanilla extract

1 tsp. cinnamon

1/4 tsp. cayenne pepper

1/2 cup mini semi-sweet chocolate chips


Preheat oven to 400 degrees. Spray two 24-cup mini muffin pans with nonstick spray.

In a large bowl, combine all ingredients except chocolate chips. Mix until smooth and uniform. Batter will be thick. Fold in chocolate chips.

Evenly distribute batter among the cups of the muffin pans, and smooth out the tops.

Bake until a toothpick inserted into the center of a muffin comes out clean, about 8 minutes.


Chew on this:

Today, October 29th, is both National Oatmeal Day and National Cat Day. Enjoy a bowl of growing oatmeal while gazing upon this photo of HG Lisa's cat, Jackson.

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