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Healthy Halloween: Fuel up for trick-or-treating

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It may be no surprise that Halloween season leads all other holidays for candy sales and sugar consumption. 

The week of Halloween alone, Americans will buy more than 90 Million pounds of chocolate! In fact, 52% of all candy given out on Halloween is some form of chocolate with M&M's leading the pack, followed by Reese's Peanut Butter Cups, and then Snickers bars!

It may be no surprise that Halloween season leads all other holidays for candy sales and sugar consumption. 

Frankenstein faces

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Ingredients

2 spinach tortillas

Shredded Mexican cheese         

Black beans

Sour cream (or try Plain Greek Yogurt)

Cut the sides off of the round tortillas to give them a rectangle look. Cut the tops into a zig zag pattern. Save the scraps. Place one tortilla on a plate and add the shredded cheese. Place the other tortilla on top and pop it in the microwave for 1 minute or cook on the stove for a few minutes per side Set aside for a few minutes to cool down.

Use cooked black beans to make Frankenstein's hair, mouth, and pupils. Use sour cream for the eyes. Take the reserved tortilla scraps and make Frank's electrodes.

Serve with: Cut veggies (carrots, celery) in a fun Halloween bowl; lowfat milk

Source: KitchenfunWithmy3sons.com


Banana Ghosts and Clementine Pumpkins

For ghosts:  Peel bananas and cut in half.  Use two mini-chocolate chips for eyes and one regular chocolate chip for mouth.

For clementine pumpkins:  Remove peel from clementine, keeping sections in tack.  Cut celery into small stems (about 1" long and 1/4" thick) and insert into center of clementine.

Sweet Pumpkin Dip

Makes 8 servings (2 1/2 cups total)

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1 pkg. (8 oz. each) Meijer reduced fat cream cheese, softened

1 cup Pure Pumpkin Puree (canned pumpkin)

1 cup sifted Meijer powdered sugar

1 tsp. McCormick ground cinnamon

1/2 tsp. McCormick ground ginger

 

1. Beat cream cheese and pumpkin in large mixer bowl until smooth. Add sugar, cinnamon and ginger; mix thoroughly.

2. Cover; refrigerate for 1 hour. Serve with fresh fruit (apple slices), bite-size cinnamon graham crackers, cinnamon pita chips, mini-rice cakes, gingersnap cookies, toasted mini-bagels, or toast slices.

Worms for Brains

The addition of vitamin A rich canned pumpkin to the sauce adds a seasonal flare and also pumps up the nutrients in this dish that is already healthy

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Serves 6-8 

Ingredients:

6 medium sweet orange peppers

1 box (16 oz.) Meijer Ultimate (or whole grain) spaghetti

1/2 cup diced sweet onion

1 lb. Certified Angus Beef sirloin lean ground beef (or substitute 1 12-ounce pkg. MorningStar® Farm Grillers Harvest Crumbles)

1 (26 oz.) jar Meijer pasta sauce

1 cup Meijer pure pumpkin

 

Directions:

1. Cut tops off peppers, and set aside; remove seeds and membranes.  Cut a jack-o-lantern face on one side of each pepper.   Lightly season inside of bell peppers with salt and pepper and place in a microwave safe dish.  Cook peppers in microwave on high 2-3 minutes.  Set aside.

2. Cook the spaghetti according to package directions

3. Meanwhile, spray a non-stick skillet with cooking spray and sauté onion 2-3 minutes, add beef and cook over medium heat until no longer pink; drain excess fat.

4. Add pumpkin to beef and mix well.  Stir in spaghetti sauce; heat through.  Add cooked spaghetti, mix well.   Spoon into peppers, pulling a few strands of spaghetti through cuts in bell peppers; replace tops.

Recipe adapted from www.tasteofhome.com 

Serve with:  Dole bag salad and your favorite light Meijer dressing.

Peanut Butter Cereal Treats

Makes about 2 dozen 2 ½" bars

30 large marshmallows

3 tablespoons butter

1 tablespoon peanut butter

6 cups Peanut Butter Cereal, such as Puffins

1-1/2 cups milk chocolate M&M's

In a large saucepan, combine the marshmallows, butter and peanut butter. Cook and stir over medium-low heat until melted. Remove from the heat. Stir in the cereal and M&M's.

Pat into a 13-in. x 9-in. pan coated with cooking spray. Cool. Cut into bars or into spooky shapes using Halloween cookie cutters. Yield: 2 dozen.

Nutritional Facts (1 bar):  147 calories, 5 g fat, 6 mg cholesterol, 97 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein