You are what you eat….
So I’m racking my brain trying to find a reason to make some of these awesome Halloween themed foods. I know that Halloween is just days away, but my place is too small for a party, and making thematic food seems a little silly for just the two of us.
I have family on the brain, and its this time of year that makes me realize how important it is to have kids around so I can have an excuse to make some of these spooky foods. I want to dress up my food all the time. Eating should be fun! I guess I don’t really need an excuse…
I remember making a pot of worms as a kid using gummy worms, chocolate pudding and crumbled up Oreos for the dirt. Loved being grossed out by what I was eating.
Parenting.com and Disney’s Family Fun have a slew of great recipes, and just cruising the sites, here are a few of my favorites.
Slimy Jell-O Snacks Recipe
- Gummy Worms
1. Prepare a package of lime or apple Jell-O as directed and divide among 8-ounce mason jars or clear bowls, filling only halfway; refrigerate them until firm.
2. Prepare another Jell-O flavor, such as cherry, berry-blue, or grape. While Jell-O is cooking, place three gummy worms on top of set gelatin and let another hang over the lip. Pour second flavor over the worms, filling to the top; refrigerate.
- English muffins
- Pizza sauce
- Black olives
- Red or green pepper
- Cheese sticks or slices
- Heat the oven to 350º F. For each mummy, spread a tablespoon of pizza sauce onto half of an English muffin (toast it first, if you like).
- Set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils.
- Lay strips of cheese (we used a pulled-apart cheese stick) across the muffin for the mummy?s wrappings.
- Bake for about 10 minutes or until the cheese is melted and the muffin is toasty
- 1 pea pod
- 1 red bell pepper
- few slivered almonds
- For each one, use the tip of a paring knife to cut a slit centered in one side of an edible pea pod (a parent’s job).
- Cut out a tongue shape from red bell pepper and insert the top of it through the opening in the pea pod (it looks best if the inside of the pepper faces up).
- For the finishing touch, insert a few slivered almonds for teeth.
For some additional recipes you can visit the Disney site, Parenting, and the Food Network has a huge listing as well. Even Instructables has tutorials on how to make scary food (like these Vampire blood Lollipops).
Happy Halloween everyone!
I was craving a Chicken Pot Pie the other day, but with my current diet, eating one that was made as they usually are (fatty, multiple sticks of butter, etc), was out of the question. I Googled low fat chicken pot pie recipes, and the first one that came up was on About.com. Each serving was 280 calories, 5.8 grams of fat. It wasn’t drowning in buttery goodness, but for a healthy Pot Pie, it was pretty good, and super easy too! Totally reasonable for a filling dinner. And now I get lunch tomorrow!
I may not be much of a cook on my own right, but man can I follow a recipe.
- 2 cups chopped cooked chicken (white meat) – I seasoned the chicken with salt and pepper
- 2 cups frozen mixed vegetables – I opted for the peas, corn, carrot mix
- 1 10.75-ounce can 98% fat-free, reduced-sodium condensed mushroom soup - Campbell’s of course
- 1 cup reduced fat all-purpose baking mix – I used a healthy Bisquick
- 1/2 cup fat free milk
- 1 egg – I used egg beaters
Preheat oven to 400 degrees. Combine chicken, frozen vegetables and undiluted soup in an 8 x 8-inch baking dish.
Whisk baking mix, milk and egg together until blended. Pour over chicken and vegetables. Bake for 30 minutes, or until the top is golden.
Cut it, and enjoy! Seriously…It was delish.
Per Serving: Calories 280, Calories from Fat 52, Total Fat 5.9g (sat 1.7g) Cholesterol 89mg, Sodium 793mg, Carbohydrate 36.1g, Fiber 3.8g, Protein 21g
As someone who is watching her girlish figure, and trying to cook healthy and stay away from junk food, I have found my weakness. It comes twice a year. Halloween and Easter. The shelves at Wallgreens and your local grocery store become overrun with varieties of candy. Candy that is totally seasonal. Candy that when you look for it during the rest of the year, its not there. I wonder what others prefer. Let me dive into the differences, and what makes one stand out for me and aid in my growing waistline.
Peeps: Kind of gross when you think about them. Sugar coated, strangely gelatinous marshmallow. We had a pretty cool Peeps calendar for a bit at my old place. I think that the ONLY thing that Peeps are good for is posing in clothes.
Cadbury Creme Eggs: These are a love em or hate em kind of candy, and I personally, LOVE them. Freeze them and they are even better
Robin’s Eggs: These are good one at a time, but in bulk, can make me pretty sick. Its a Whopper in fancy clothing.
Cadbury Mini Eggs: These are my absolutely favorite candy of the season. For some reason though I can never remember their name. They are little chocolate eggs, coated in a candy shell, but for some reason the quality of the chocolate gets me every time. Mouth watering, melts in your mouth.
Candy Corn: The cutest candy of all of them, in my opinion, this sugary treat is one of my holiday favorites, but I tend to get carried away and eat TOO many.
Tootsie Carmel Apple Suckers: I’m not sure if these are sold year round, though I definitely see more of them during Halloween. Tasty with carmel on the outside, and apple on the inside, my poorly constructed teeth prohibit me from eating these now, though I crave them when I see them.
Mellowcreme Pumpkins: Similar in taste to the candy corns, these are also seasonal. A little too sweet for my taste, and a little too much of the taste in one bite
Thematic Scary Candy: These come in all forms, from Googly Eyes Gummies, to Crawly Creepers sour candy, to Eyeball foil wrapped chocolate. I like the idea of the scary candy….but depending on the brand, taste and quality is debatable.
These are also the times where you see many more mini bags of candy, which make me happy during both times of year…as I am not commited to a large candy bar of one kind. I can mix and match to my hearts desire.
I personally call Easter a win. While I appreciate Halloween candy, the specific candy for Easter makes me happier and smile. I could eat mini eggs all day without getting sick. What do you prefer?
Courtesy of Mick and his genius in the kitchen, I had this for dinner this evening. Tasty for sure.
How he did it:
Ahi Tuna Steaks from Whole Foods – prepared in olive oil, salt, pepper and lime juice
Cole Slaw- 3 different shredded cabbage (red, white, purple), shredded carrot, kosher salt, pepper, olive oil mayo (the only way to go), lime juice, ginger, wasabi and garlic
With this new and improved (slowly) blog, I have decided to incorporate different topics, even if they are not necessarily about kids or crafts. If the mood suits me, I will have new themed entries : What I had for dinner.
There will be a sense of DIY in these posts however, because they will all have to do with the meals that Mick and I had, all prepared by us.
This one, the goat cheese pizza with tomatoes, pesto and asparagus is likely my favorite home made pizza to date.
OK, so making your own crust is fun, and maybe you feel a sense of accomplishment when you do it…but don’t knock the Boboli. Seriously. Its 2g fat, tasty, and browns perfectly.
I will preface this by saying that I got the recipe out of a Weight Watchers book. Each slice is 7 points, and it yields 6 servings. This may, no will become a regular part of our diet. (I will discuss the meal plan that Mick and I are on at a later date).
3/4 cup goat cheese
2 plum tomatos -sliced
8 asparagus spears
pesto – Mick made this, though store bought pesto would work too.
we put some sliced garlic on it as well
Cook for 10 minutes at 450 degrees, and if you are using a crappy oven like we were, and the olive oil drips off the pizza, your oven will catch on fire.
However, that fire made for a perfectly crisp, delicious dinner, and what will be a re-heated delight for lunch.
(originally posted August 20, 2009)