healthy halloween recipes

Halloween should be a fun AND healthy holiday.

 

PIZZA PUFFS

 


Here are puffy individual pizza snacks in minutes! Recipe from
The Diabetes Snack Munch Nibble Nosh Cookbook,
Second Edition, ©2003 by Ruth Glick.

1 (4.5-ounce) package reduced-fat refrigerator buttermilk biscuits
1-1/2 Tbsp low-sodium or regular tomato sauce
Scant 1/2 tsp Italian seasoning
1/2 Tbsp grated Parmesan cheese

Preheat oven to 450°F. Spray a small baking sheet with nonstick spray coating. Set aside.

In a custard cup, mix together the tomato sauce and Italian seasoning. Set aside.

Open the biscuit carton and separate the biscuits. Place them on the baking sheet.

With a small spoon, spread the tomato sauce and seasoning mixture on the biscuits, dividing the mixture evenly.

Bake in the center of the oven for 8 to 10 minutes, or until golden. Serve hot. Makes 6 Servings.

Tip: Leftovers will keep 1 to 2 days in the refrigerator, tightly wrapped.


EASY CARAMEL POPCORN
The d
irections call for finishing this easy popcorn snack by baking it to harden the syrup. If you don't mind sticky popcorn, you can skip the baking step. In any case, be absolutely sure to cool the popcorn before serving, as hot syrup can burn your mouth! Recipe from The
Diabetes Snack Munch Nibble Nosh Cookbook, Second Edition,
©2003 by Ruth Glick.

10 cups popped low-fat microwave popcorn
6 caramel candies, cut into small pieces
2 Tbsp dark or light corn syrup
1/2 Tbsp water

Preheat oven to 350°F. Spray a large jelly roll pan or rimmed cookie sheet with nonstick spray coating, and set aside. Place the popcorn in a large ceramic or glass bowl, and set aside.

In a 1-cup measure or similar microwave-safe bowl, combine the caramels, syrup, and water. Cover with wax paper and microwave on HIGH power for 40 seconds. Stir. Microwave for an additional 30 seconds until the caramels are completely melted.

Being very careful to keep fingers away from the hot syrup, slowly pour the caramel mixture over the popcorn, stirring with a large wooden spoon to coat evenly. Spread the popcorn evenly on the prepared baking pan. Bake the popcorn for 4 to 6 minutes until the syrup hardens slightly.

Cool before serving, or store tightly covered at room temperature. Leftover popcorn will keep for 4 to 5 days. Makes 10 Servings.


JACK-O'-LANTERN SANDWICHES
The ideal Halloween "grilled cheese face" sandwich! Recipe from The Holly Clegg Trim & Terrific™Cookbook, ©2002 by Holly Clegg, www.hollyclegg.com/

2 sliced dark bread (i.e., pumpernickel or dark whole wheat)
1 slice reduced-fat American cheese

On one slice of bread, cut out a jack-o'-lantern face. Place a slice of cheese on an uncut slice of bread. Broil or toast in the oven until cheese is melted. Remove from oven and top with the cut-out-face slice of bread. Makes 1 Sandwich.

Sodium Alert! This recipe is not recommended for those on low-sodium meal plans

SHAKE 'N BAKE® CHICKEN NUGGETS
Chicken nuggets are probably the favorite "happy meal" for most kids. Bake a healthier version in your oven for a happy Halloween meal! Recipe from The Convenience Foods Cookbook, by Nancy Cooper, RD, LD, CDE, ©1998 by the International Diabetes Center,
Institute for Research & Education.

5 (about 1-1/2 pounds) boneless, skinless chicken breast halves, cut
into 1-1/2- to 2-inch pieces
1 packet Shake 'N Bake® Seasoning and Coating Mixture, Original
Recipe for Chicken
Vegetable cooking spray
Kraft® Original Barbecue Sauce (optional)
Honey (optional)

Preheat oven to 400°F. Spray a shallow baking pan with cooking spray; set aside.

Shake chicken pieces with coating mixture; discard any remaining mixture. Place on prepared baking pan and bake 10 to 15 minutes or until cooked through.

Serve with barbecue sauce or honey, if desired. Makes 6 Servings

MULLED "CIDER"JOAN
This hot winter drink tastes a lot like traditional mulled cider, but has fewer calories. It's easy to double the recipe if you want to serve a large pot of this flavorful hot punch. Recipe from The Diabetes
Snack Munch Nibble Nosh Cookbook, Second Edition,
©2003 by Ruth Glick.

6 cups hot decaffeinated or caffeinated tea
1 cup orange juice
2 Tbsp lemon juice
3/4 cup Splenda®, or to taste
1/2 tsp vanilla
1/4 tsp orange extract
1 cinnamon stick
6 whole cloves

Combine all the ingredients in a large saucepan. Bring to a simmer. Simmer for 20 minutes to allow the spices to permeate the liquid.

Ladle into mugs. Leftovers will keep in the refrigerator 2 to 3 days. Rewarm in the microwave. Makes 7 Servings.

Apple Crisp
(Serves 10)

4 large tart apples
3/4 cup sugar or other sweetener
1/2 cup flour
1 teaspoon cinnamon
1-1/2 cups rolled oats
1/3 cup Spectrum Naturals Spread or margarine

Preheat oven to 350° F.

Peel the apples, if desired, then core and thinly slice them. Toss with 1/2 cup sugar, 1 tablespoon flour, and cinnamon. Spread evenly in a 9” x 13” baking dish.

Mix the rolled oats with the remaining flour and sugar. Add the Spectrum Naturals Spread (or margarine) and work the mixture until it is uniformly crumbly. Sprinkle evenly over the fruit.

Bake for 45 minutes, until lightly browned. Let stand 10 minutes before serving.

Nutrition information per 3/4-cup serving: 189 calories, 3 g protein, 35 g carbohydrate, 4 g fat, 20% of calories from fat, 0 mg cholesterol, 61 mg sodium

Gingered Lemon-Lime Fizz Recipe
Serves/Makes: 4

Ingredients:
1/2 cup lemon juice
1/4 cup lime juice
2 cups cold water
4 teaspoons honey
2 cups ginger ale
4 thin lime slices (optional)

Directions:

In a 2-quart pitcher, combine the lemon juice, lime juice, water, and honey and set aside.

Fill 4 12-ounce glasses with ice cubes, divide the lemon-lime juice mixture among them, then top with the ginger ale. Stir briskly and put a lime slice, if you like, in each drink.