5 Recipes for Staying In This Halloween

5 Recipes for Staying In This Halloween

Oct 27, 2016

You don’t have to be a kid to enjoy these spooky, fun & festive recipes for Halloween!

halloween.jpg

Here are a few easy ideas for Halloween Themed Fare if you don’t have time for cooking a “Recipe”:

  • Jack-o-lantern Dip Bowl
    • Remove the stem from a small pumpkin & scoop out the seeds & flesh so you can fill it with your favorite Veggie Dip!
  • Batty Chips & Salsa
    • Use a bat shaped cookie cutters (or any spooky shape) to cut out shapes from a tortilla, spray with non-stick cooking spray and bake at350 degrees until crispy like a chip. Serve with your favorite salsa!
  • Witches Fingers (carrots with cream cheese & sliced almonds)
    • Cut & peel large carrots into long finger-sized shapes, add a little 1/3 the fat or veggie-flavored cream cheese to the skinnier end of the carrot and top with a sliced almond on top of the cream cheese for a fingernail.
  • Bones & Blood (Breadstick dough & marinara)
    • Stretch out your breadstick dough and tie a knot at the very end of each one to resemble “bones” – serve with marinara to dip on the side.
  • Witches Brew (hot apple cider)
    • Heat apple cider in a spooky mug or cup for fun you can add slices of green apple to float on top.

Here are 5 recipes to make if you plan on staying in this Halloween Weekend!  The whole family will enjoy these…even the Big Kids! 

1.)  Guacamoldy Eyeballs

Prep Time:  35 minutes (if making hard boiled eggs) 

Number of Servings: 10 (2 “eyeballs” are a serving)

Ingredients:

  • 10 eggs (hard boiled and sliced in half with yolk removed, see instructions below)
  • Package of Wholly guacamole (classic style for the kids, spicy for the adults)
  • 2 Tablespoons smooth taco sauce
  • ¼ cup plain, non-fat Greek yogurt
  • 1 teaspoon garlic powder
  • 4-6 pimiento-stuffed green olives, sliced

Directions:

Tip: Cook the hard boiled eggs and peel the day before to speed up process or buy them already cooked found in the deli

  1. Place eggs in a large-sized pot with enough cold water over the eggs to reach 2 inches above the top of the eggs.
  2. Bring the water to a boil & then remove from the heat source & cover the eggs. Let them sit for approximately 11-12 minutes.
  3. Mix plain Greek yogurt, taco sauce, and garlic powder together in a small bowl and add to a zip-lock bag (with most of the air squeezed out).
  4. Cut the corner of the zip lock bag so that it is a fine “pin” sized hole and set bag to the side on a paper plate in case of leaking.
  5. Run cold water over the eggs to help them cool and then crack and peel the egg shell once they have completely cooled.
  6. Cut the eggs in half in a lengthwise fashion & remove yolks (can be used later for salads)
  7. Squeeze the Wholly Guacamole into each of the egg halves where the yolk used to be and top with a sliced green olive for the “eye.”
  8. Grab the zip-lock bag with the taco sauce mixture and pipe thin, squiggly lines on the whites of the egg for a “bloodshot” look to the eyes.

Nutrition Facts (per serving):

Calories:  136       Total Fat: 9.7gm          Protein: 7.7gm          Total Carbohydrates: 4gm   

Cholesterol: 186mg        Dietary Fiber: 1.6gm        Sodium: 184mg

A Women’s Day inspired recipe

2.)  Mini Mummy Meat Loaves

Prep/Cook Time:  45 minutes       

Number of Servings: 12 (one meatloaf & mashed potato muffin is a serving)

Ingredients:

For the Mashed Potato topping:

  • 1 lb (about 2 medium) Yukon gold or Red potatoes, peeled and cubed
  • 2 large garlic cloves, minced
  • 4 tablespoons plain non-fat Greek yogurt
  • 2 tablespoons low sodium chicken broth
  • 1 tablespoon low-fat milk or unsweetened original almond milk
  • 1 tablespoon olive oil or butter
  • 2 tablespoons parmesan cheese
  • Pinch of salt, optional
  • Dash of white pepper, optional
  • 24 frozen green peas, thawed

For the Meat Loaves:

  • 1 ¼  lb 93% lean ground turkey
  • 1 cup grated zucchini, all moisture squeezed dry with paper towel
  • 2 tablespoon onion, minced
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon Italian seasoning
  • 2 tablespoons ketchup     
  • 2 teaspoons reduced sodium Worcestershire sauce
  • 1 egg
  • ¼ teaspoon salt, optional

Directions:

  1. Preheat oven to 350 degrees and place 12 foil liners into the muffin tin.
  2. Add potatoes to a large pot along with enough water to cover them and bring to a boil.
  3. Cover the pot once it has reached a boil and reduce heat to a simmer and cook for 20 minutes or until they are fork tender.
  4. Drain the potatoes and place them back in the large pot with the minced garlic, Greek yogurt, chicken broth, milk, olive oil, parmesan cheese, white pepper & salt (if using).
  5. Using a potato masher or immersion blender, mash or blend until smooth. Adjust salt and pepper to taste. Keep them on low to stay warm or leave the lid on the pot.
  6. In a large bowl add the ground turkey, zucchini, onion, panko bread crumbs, Italian seasoning, ketchup, Worchestershire sauce, egg and salt (if using).  Combine ingredients until mixed well.
  7. Using a large spoon place the meat & veggie mixture evenly into the 12 muffin tins until they are filled to the top.  Flatten the tops with your spoon by packing them down.
  8. Bake mini meat loaves for about 20-25 minutes or until cooked through and then transfer to a platter.
  9. Transfer warm mashed potatoes to a pastry bag or zip & seal type of bag with a ½ inch Ribbon tip on the end (Tip: cut a small corner off the end of your zip & seal bag) and pipe the potatoes back and forth over the top of each mini meat loaf to resemble a mummy’s wrapping. 
  10. Finish the mummy face by placing 2 green peas on it near the top of one side for the eyes.

Nutrition Facts (per serving, without using salt)

Calories: 328    Protein: 26gm    Total Carbohydrates:  33gm    Fiber:  3.5gm   

Total Fat:   11gm    Cholesterol:    99mg     Sodium:  276mg

3.)  Mini Mummy Pizzas

Prep/Cook Time: 15 minutes     

Number of Servings: 12 (1 mummy pizza which is ½ of an English muffin is a serving)

Ingredients:

  • 1 Package (6 muffins) Thomas 100% Whole Wheat English Muffins (sliced in half)
  • 10-12 low-fat string cheese sticks
  • 1 jar or can of pizza sauce
  • Sliced black olives (for eyes)

Directions:

  1. Preheat oven to 400ºF.
  2. Spray a baking sheet with non-stick cooking spray and place the English muffin halves (12 total) outsides facing down on the baking sheet.
  3. Top each English muffin with 1-2 tablespoons of pizza sauce.
  4. Peel string cheese into strips and lay on top of the pizza sauce in a crisscross style to create the look of “mummy” bandages (remember to leave some space for melting).
  5. Place 2 black olive slices on each of the English muffin halves for eyes.
  6. Bake for 8-10 minutes or until cheese has melted all the way.

Tip:

  • To help reduce the sodium content, try swapping in Food for Life Ezekiel 4:9 ® English Muffins instead and choose a lower sodium pizza sauce.

Nutrition Facts (per serving):

Calories: 120       Protein: 7.5gm    Total Carbohydrates: 14gm    Fiber: 1.7gm 

Total Fat: 3gm    Cholesterol: 13mg    Sodium: 330mg

4.) Spook-tacular Fruit Cups

Preparation Time:  20 minutes       Number of Servings: 8

Ingredients:

  • 8 oranges (1 orange for each Fruit Cup)
  • Orange segments (that you removed to make the orange cups)
  • 1 cup Melon balls
  • 1 cup Grapes
  • 1 cup Blueberries

Directions:

  1. Cut off the top 1/5 of each orange off.
  2. Using a paring knife, separate the fruit from the inside of the orange by cutting the fruit flesh in a circle and leave the peel behind to make a “cup.”

Tips: 

  • It’s not necessary to get all of the flesh out, just enough to fill with cut fruit.
  • If necessary, shave a small amount of peel off the bottom so the cups sit level, being careful not to create an opening in the base.
  • Use a paring knife to carve a pumpkin face and fill each cup with your choice of orange pieces, melon balls, grapes and blueberries

Nutrition Facts (per serving):

Calories:  90      Total Fat: 0gm          Protein: 1.5gm          Total Carbohydrates: 22gm   

Cholesterol: 0mg        Dietary Fiber: 4gm        Sodium: 5mg

Recipe courtesy of Fruits from Chile

5.)  “Boo-Nanner” Yogurt Popsicles

Prep/Freeze Time: 1-2 hours        Number of Servings: 4 

Ingredients:

  • 2 large bananas (not too ripe or they will break)
  • 2 containers Vanilla Greek yogurt
  • Mini dark chocolate chips (for eyes)
  • Wooden popsicle sticks
  • Wax paper

Directions:

  1. Take the bananas and cut them in half widthwise and then slice them in half lengthwise (be careful with them so they don’t break).
  2. Empty containers of Greek yogurt into a small bowl & insert popsicle sticks into banana halves.
  3. Dip banana halves (on the popsicle sticks) into the Greek yogurt and place on a cookie sheet lined with wax paper or plate (one that can fit in your freezer) flat side down.
  4. Place 2 mini chocolate chips on the top of the banana into the Greek yogurt (to help it stick) for the “ghost’s eyes.”
  5. Repeat steps 3 and 4 until all have been dipped in yogurt and given chocolate chips for eyes.  Freeze for at least 1-2 hours and enjoy!

Nutrition Facts (per serving):

Calories:  145      Protein: 7.2gm    Total Carbohydrates: 27gm    Fiber: 2.4gm 

Total Fat: 2gm    Cholesterol: 2.5mg    Sodium: 33mg

Melanie Kluzek, Registered Dietitian for County Market

Spooktacular fruit cups.jpg

 



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