Halloween party foods are not traditionally the healthiest, but whether it is for a hands-on activity or treats made for a party, these foods can be fun AND nutritious!
Morgan Laugier-Neiser, the dietitian at ShopRite of Bethlehem joined WFMZ's Eve Russo and Karin Mallett in the Sunrise kitchen to share some of her favorite recipes and some ways to control the sugar this Halloween!
Prep: 20 minutes • Bake: 10 minutes • Serves: 4
1 garlic clove, minced
½ cup canned crushed tomatoes
2 tablespoons chopped cremini mushrooms
2 tablespoons chopped green bell pepper
2 tablespoons chopped yellow onion
½ teaspoon Italian seasoning
4 whole wheat English Muffins, split
4 slices low-moisture part skim mozzarella cheese, cut into ⅛ -inch-thick strips
2 tablespoons sliced black olives
1. Preheat oven to 425°. In blender, blend garlic, tomatoes, mushrooms, bell pepper, onion, and seasoning on high until smooth; stir in salt and black pepper to taste. Makes about ¾ cup.
2. Place English muffins, cut side up, on rimmed baking pan; spread with tomato mixture. Leaving space between strips, arrange cheese strips over tomato mixture; add olives for “eyes.” Bake 10 minutes or until lightly browned and cheese melts.
Approximate nutritional values per serving:
201 Calories, 6g Fat (3g Saturated), 10mg Cholesterol, 448mg Sodium,
28g Carbohydrates, 1g Fiber, 4g Sugars, 2g Added Sugars, 12g Protein
1 cup chopped avocado
1 tablespoon fresh lime juice
1 tablespoon original mild taco sauce or ½ red bell pepper
1 tablespoon plain nonfat Greek yogurt (omit if using red bell pepper)
2 (¼ -inch-thick) slices cremini mushroom
1 pitted black olive, halved crosswise, or 8 slices of purple or yellow carrots
2 cups blue corn tortilla chips or shredded purple carrot
1. Toast your slices of bread
1. In small bowl, mash avocado, lime juice and ⅛ teaspoon salt with fork.
2. Place taco sauce and yogurt in 2 separate small zip-top plastic bags; snip bottom corner of each bag.
3. Place toast on serving platter, and spread avocado mixture onto toast. Place 1 mushroom slice toward bottom of each side of toast for “bolts.” Pipe yogurt on avocado mixture to make 2 “eyeballs;” place olive halves on “eyeballs” for “pupils.” Pipe taco sauce on avocado mixture to make “mouth” and “stitches.” This recipe can be modified by using thin slices of red bell pepper for stitches and mouth, and round carrot slices for eyes.
4. Arrange tortilla chips across top of avocado mixture to make “hair”, or shred purple carrots for the “hair”
Yogurt-Covered Strawberry and Banana Ghosts
Prep: 15 minutes – Cooling time: 1-2 hours – Serves 5
3 cups Plain Non-fat Greek Yogurt
1 Tbs Honey (or you can use vanilla Greek Yogurt instead)
¼ cup of mini chocolate chips (or roughly 50 chocolate chips)
¼ cup raspberry preserves
1. Wash strawberries and dry with paper towel
2. Peel Bananas and cut in half
3. Mix honey into yogurt and place in a bowl for dipping (or place vanilla yogurt in bowl)
4. Holding strawberries by the stem or leaves, and bananas by the flat end, dip into yogurt, coating evenly.
5. Place coated strawberries and bananas on baking sheet lined with parchment paper
6. Place 2 mini chocolate chips at the rounded ends, for the eyes
7. Place in freezer for 1-2 hours
8. On serving dish, spoon small amounts of raspberry preserves where you will be placing the fruit.
9. Transfer fruit onto serving dish, with raspberry preserves showing underneath each fruit.