Italian Wonton Bites

Italian Wonton Bites
Makes 12 Appetizers

12 wonton wrappers
24 turkey pepperonis
12 tbsp reduced fat spaghetti sauce (3/4 cup)
56 grams reduced fat mozzarella cheese (for inside cups)
28 grams reduced fat mozzarella cheese (for on top of cups)
4 tsp fresh, shredded parmesan cheese
Fresh basil, diced, as garnish
Red pepper flakes to taste

Preheat oven to 350. Spray nonstick spray into muffin tins. Add one wonton wrap to each muffin cup and add 14 grams of cheese for each 3 cups/serving. Bake for 8 minutes – checking frequently to make sure they don’t burn. Remove from oven, add 1 tbsp sauce and 2 pepperonis to each cup. Top with final ounce of cheese across each cup, 1 tsp of parmesan across each set of 3 cups and sprinkle each with basil.

Nutritional Information (per cup): 55 calories, 9 carbs, 2 fat grams and 4 protein grams.

Review: Yummy! These were saucy, so they were a tad messy! I'd suggest using less sauce to make them a little bit easier to manage, or doubling up the wontons so they can hold it better. Other than this, I'd make them exactly the same - great little bites, fun appetizer and flavorful. Good bites - LOVING making recipes with wontons!

Buffalo Chicken Wontons

Buffalo Chicken Wontons
Makes 28 appetizers

12 oz. raw chicken
4 tbsp Frank’s Red Hot Wings Sauce
60 oz. Cabot 50% reduced fat jalapeno cheese (if you can't find this subbing for regular reduced fat cheese should be fine but this adds an extra kick!!)
4 tbsp Fat-Free Ranch Dressing (Hidden Valley)
2 tbsp reduced fat parmesan cheese
28 Wonton wrappers (Nasoya)

Boil water. Once rolling, add chicken and reduce heat to medium. Cook for 7-8 minutes, until chicken is no longer pink. In the meantime, add hot sauce, cheese, ranch and parmesan to a bowl. Stir together. Remove chicken from water; drain any excess water on chicken until mostly dry. Add chicken to bowl and, with two forks, shred chicken finely while blending into sauce. Stir well. Refrigerate for 2 hours until mixture is thick. When ready to prepare, heat oven to 375. Lay out sheets of wax paper, and spread wontons across the surface until all are out. Using your hands, add clumps (about 2 tbsp) of chicken mixture onto each until all have the same amount. Roll each up (to roll, turn into diamond shape with point facing you; fold point over to other point, tucking in mixture; tuck sides in and flip over). Use small bowl of water to seal each with your fingers/water. Lay all on baking sheet sprayed with nonstick cooking spray. Once all are on tray, spray tops with cooking spray. Cook for 18- 20 minutes until crispy.

Nutritional Information: Whole recipe – 1,332 calories, 153 carbs, 19 fat grams and 122 protein grams. 7 wontons each (for 4 people to split) – 334 calories, 38 carbs, 5 fat grams and 31 protein grams. Each single wonton – 47 calories, 5 carbs, <1 fat gram and 4 protein grams.

Review: LOVED. These were great, came together pretty quickly and went FAST. The boys loved them, and us girls had a couple, too, and they’re great. I told the boys they were low-fat/fat-free and they laughed. I don’t think they quite believed me. Oh well. These were great baked, still had a ton of flavor with the hot sauce/ranch and didn’t require dipping since the ranch was inside (still could have served with dip/fat-free dressing if you wanted to). I will absolutely be making these again – great bite-size poppers. Just note: they are SUPER hot out of the oven and need about 5 minutes to cool down. And yes, I will get a picture of the inside next time - sorry!