Halloween Recipes
Oct 23, 2019
Halloween Recipes
You don’t have to be a kid to enjoy these spooky, fun & festive recipes for Halloween!

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
- Place eggs in a large-sized pot with enough cold water over the eggs to reach 2 inches above the top of the eggs.
- Bring the water to a boil & then remove from the heat source & cover the eggs. Let them sit for approximately 11-12 minutes.
- 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).
- 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.
- Run cold water over the eggs to help them cool and then crack and peel the egg shell once they have completely cooled.
- Cut the eggs in half in a lengthwise fashion & remove yolks (can be used later for salads)
- 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.”
- 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:
- Preheat oven to 350 degrees and place 12 foil liners into the muffin tin.
- Add potatoes to a large pot along with enough water to cover them and bring to a boil.
- 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.
- 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).
- 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.
- 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.
- 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.
- Bake mini meat loaves for about 20-25 minutes or until cooked through and then transfer to a platter.
- 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.
- 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:
- Preheat oven to 400ºF.
- Spray a baking sheet with non-stick cooking spray and place the English muffin halves (12 total) outsides facing down on the baking sheet.
- Top each English muffin with 1-2 tablespoons of pizza sauce.
- 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).
- Place 2 black olive slices on each of the English muffin halves for eyes.
- 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:
- Cut off the top 1/5 of each orange off.
- 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:
- 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).
- Empty containers of Greek yogurt into a small bowl & insert popsicle sticks into banana halves.
- 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.
- Place 2 mini chocolate chips on the top of the banana into the Greek yogurt (to help it stick) for the “ghost’s eyes.”
- 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
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