4 Comfort foods turned into adorably yummy bite-size snacks

Dec 2, 2014 at 4:30 p.m. ET

There's nothing better than good old-fashioned comfort food, except for maybe comfort food you can pop into your mouth without a fork or plate. Am I right? These bite-size comfort food classics are way better than the originals because they mean very limited dish duty. And you can eat them on the go — what's better than that?

Well, maybe a big bottle of wine to enjoy with these bite-size comfort food classics would be a tiny bit better. We're talking one-bite chicken and waffles, little stuffing nuggets, lasagna you can just pop into your mouth and spicy quinoa bites, friends. You might never go back to regular comfort food again.

Little stuffing bites

Little stuffing bites recipe

Who doesn't love stuffing? These little bites turn your favorite holiday side dish into a bite-size snack you can eat all year-round. Sub in your favorite veggies to make these unique to your family.

Yields 32-36

Prep time: 10-15 minutes | Cook time: 40 minutes | Total time: 50-55 minutes


  • 2 tablespoons butter
  • 1/2 large yellow onion, chopped
  • 1/2 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 2 tablespoons chopped parsley
  • 2 cups stuffing mix
  • 3/4 cup chicken broth
  • 1 large egg
  • Salt and pepper


  1. Preheat the oven to 300 degrees F.
  2. In a medium Dutch oven over medium-high heat, melt the butter. Mix in the yellow onion, carrots and celery. Mix in the chopped parsley. Heat until the vegetables are softened, about 4 to 6 minutes.
  3. Mix in the stuffing mix and broth. Cook until the liquid is absorbed and the bread is soft.
  4. In a large bowl, stir the stuffing in with the egg, salt and pepper. Grease a mini muffin pan with nonstick cooking spray.
  5. Fill each mini muffin cavity with the stuffing.
  6. Bake for about 40 minutes or until the outsides are crispy.

Crunchy Mexican tortilla cups

Crunchy Mexican tortilla cups recipe

If you're looking for a bite-size snack that tastes like your favorite enchilada, then these are perfect for you. I love the addition of the avocado and the sour cream, but you can add in your favorite garnish.

Yields 14

Prep time: 10 minutes | Bake time: 16-20 minutes | Total time: 26-30 minutes


  • 1 cup cooked tricolor quinoa
  • 1 large egg
  • 1/2 cup shredded carrot
  • 1 stalk leek, chopped
  • 1 garlic clove, chopped
  • 1/2 jalapeño pepper, seeded and chopped
  • 3 tablespoons diced tomatoes
  • 2 tablespoons chopped cilantro
  • 1/4 cup shredded cheddar cheese
  • 1/2 tablespoon Mexican seasoning
  • Salt and pepper


  1. Preheat the oven to 350 degrees F. Grease a mini muffin pan with nonstick cooking spray.
  2. In a bowl, mix together the quinoa, egg, carrot, leek, garlic, jalapeño, diced tomatoes, cilantro and cheese. Mix in the seasoning, salt and pepper.
  3. Fill each muffin cavity all the way full with the quinoa mix. Bake for about 16 to 20 minutes or until crispy on the outside.

Mini chicken and waffles

Mini chicken and waffle bites recipe

Chicken and waffles are the absolute way to my husband's heart, especially when they're in tiny, bite-size form. Now you can pop about five into your mouth without need for a fork.

Yields 8

Prep time: 15 minutes | Cook time: 45 minutes | Total time: 1 hour


For the chicken

  • 1/4 cup heavy cream
  • 1 cup panko breadcrumbs
  • 1 tablespoon crushed red pepper
  • Salt and pepper
  • 6 boneless, skinless chicken tenders

For the waffles

  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 cup milk
  • 3/4 cup heavy cream
  • 1/4 canola oil
  • 1/4 cup unsweetened applesauce
  • 1 tablespoon honey
  • 4 teaspoons baking powder
  • 1/2 teaspoon vanilla
  • Maple syrup, for garnish
  • Whipped cream, for garnish


  1. Preheat the oven to 400 degrees F.
  2. To make the chicken, pour the cream into a shallow bowl. In another shallow bowl, mix together the panko, crushed red pepper, salt and pepper. Dip the chicken into the heavy cream, then dredge it in the panko.
  3. Grease an 8 x 8-inch baking dish with nonstick cooking spray. Place the chicken into the dish, and bake for about 40 minutes or until crispy.
  4. To make the waffles, preheat a waffle iron to medium-high. Spray with nonstick cooking spray.
  5. Whisk together the eggs, flour, milk, heavy cream, canola oil, applesauce, honey, baking powder and vanilla until a thick batter forms.
  6. Pour the batter into the preheated waffle iron. Cook until golden brown, about 4 to 6 minutes.
  7. Using a biscuit cutter, cut out waffle shapes.
  8. Slice the chicken into 3 pieces. Spray the top of the waffle shapes with whipped cream, and top with chicken pieces. Drizzle with maple syrup.

Bite-size lasagnas

Bite-size lasagnas recipe

Lasagna in bite-size form? Sign me up! These adorable little lasagnas are great for any day of the week and are perfect for tiny, little hands.

Yields 18

Prep time: 20 minutes | Cook time: 55 minutes | Total time: 1 hour 15 minutes


  • 1 tablespoon extra-virgin olive oil
  • 1/2 medium onion, chopped
  • 1 pound ground beef
  • 3-1/2 cups marinara sauce
  • 1 tablespoon Italian seasoning
  • Salt and pepper
  • 6 cooked lasagna noodles
  • 14 ounces ricotta cheese
  • 2-1/2 cups mozzarella cheese, divided


  1. Preheat the oven to 375 degrees F. Grease a standard-size casserole dish with nonstick cooking spray.
  2. In a large skillet, heat the olive oil. Add the onions, and cook until translucent. Add in the ground beef, and cook until browned, about 8 minutes. Drain the grease.
  3. Mix the marinara sauce in with the meat. Sprinkle in the Italian seasoning, salt and pepper.
  4. Spread about 1/3 of the sauce into the casserole dish. Layer with 3 noodles.
  5. In another bowl, mix the ricotta cheese with 1 cup of mozzarella cheese. Spread the cheese mixture over the noodles. Top with another 1/3 of the meat mixture. Repeat until you're left with just sauce on the top.
  6. Sprinkle with the remaining mozzarella cheese, bake covered for 45 minutes and then uncovered for 8 to 10 minutes.

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