Healthy Halloween Tricks and Treats

Oct 27, 2016

Mini Mummy Pizzas

Serves 4, 1 half English muffin each


Ingredients:

2 Whole wheat English muffins, split in two

4 Mozzarella string cheese sticks

Small Can sliced olives

1 cup Pizza sauce

Optional: Diced green pepper, onion, spinach, mushroom, cooked 93% lean ground turkey or meat alternative


Directions:

Preheat oven to 375. Line a baking sheet with parchment or aluminum foil.

Split apart each English muffin. Place in toaster or oven until warm and surface is slightly toasted.

Carefully place toasted English muffins on prepared baking sheets. Spread ~ ¼ cup of pizza sauce, or desired amount, on top of English muffin. If using any toppings, place over the sauce.

Pull apart string cheese into strips. Place on top of English muffin for a “mummy wrap” look. Leave a small space for the olive eyes!

Bake in the preheated oven for 8-10 minutes, or until cheese is melted.

Let cool slightly before serving.


Nutritional info (per only include ½ eng muffin, ¼ cup sauce, 1 string cheese) Calories150.0, Total Fat 6.0 g Saturated Fat 2.5 g, Cholesterol15.0 mg, Sodium 570.0 mg, Potassium 0.0 mg, Total Carbohydrate15.0 g, Dietary Fiber 2.5 g, Sugars 4.0 g, Protein 11.0 g

Nutritional Analysis completed using SparkRecipes


Serve with a side of whole grains such as quinoa or wheat berries, and steamed green beans or grilled asparagus.

Stuffed Mini Peppers

Directions:

Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.

Prepare the peppers by rinsing. Take each pepper and with a small sharp paring knife, make a single vertical slit from the top of the pepper to the bottom.

Prepare the filling by combining shredded chicken, cream cheese, chives, seasonings, fresh herbs (if using) and parmesan cheese. Mix and stir well to combine.

Using a small spoon, stuff each pepper with the filling and place split side up on the baking sheet.

Bake for 20-25 minutes or until the peppers are slightly browned and the filling is bubbling and heating through.


Ingredients:

approx. 24-36 mini peppers (may be more or less depending on the size of the peppers)

1 Bunch chives, chopped

Seasoning/salt/pepper

1 block (8oz) Neufchatel cream cheese, room temperature

1/2 cup shredded Parmesan cheese

1 tablespoon each chopped fresh parsley, oregano, rosemary, basil (optional)

2 cup cooked, shredded chicken (rotisserie)


Nutritional info (per only include ½ eng muffin, ¼ cup sauce, 1 string cheese) Calories150.0, Total Fat 6.0 g Saturated Fat 2.5 g, Cholesterol15.0 mg, Sodium 570.0 mg, Potassium 0.0 mg, Total Carbohydrate15.0 g, Dietary Fiber 2.5 g, Sugars 4.0 g, Protein 11.0 g

Nutritional Analysis completed using SparkRecipes



Peanutty Popcorn Balls

Makes approx. 12


Directions:

Line baking sheet w/ parchment or wax paper. Fill a medium bowl with cold water.

Pop the corn and place in large bowl.

Combine honey and nut butter in a small saucepan. Cook over medium heat, stirring gently and constantly. Bring mixture to slight bubble and stir for 15 seconds. The mixture should be smooth and slightly runny in consistency– if the mixture is too thick, add slightly more honey.

Immediately pour mixture over popcorn; gently mix with wooden spoon or spatula. Let cool for a few minutes beforegently stirring in choc chips and cherries. Let the popcorn mixture cool and rest for about 5 minutes.

Dip both hands in ice water, press small handfuls (1/4 cup heaping) of popcorn mixture into balls. The popcorn mixture may want to fall apart so squeeze firmly to keep them together.

Place the balls on prepared baking sheet. Let cool and harden completely before storing. Individually wrap in plastic. Can be kept for up to 2 days.


Ingredients:

6 cups air-popped popcorn

1/2 cup honey

1/4 cup creamy nut butter

2 tbsp mini dark choc chips

2 tbsp finely chopped dried cherry or other fruit



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