20 Hauntingly Healthy Halloween Treats

 Ah, Fall. The baking, the crafting, the treats - I look forward to it all year, but don't want to feed my kiddo a bunch of junk for months on end. So, I've put together a list of 20 Hauntingly Healthy Halloween Treats. Guilty pleasures are great and all, but it's all about balance. I hope you and your littles enjoy! 

                         

Apple Bites

                         

Apple Monster Face Snacks

Bat Snacks

Black Bean Cat Crudités 

Boo-nana Ghosts

Caramel Apple Monsters

Carrot Finger Food

Cheesy Finger Food

Edible Eyeballs

Eerie Eyeballs

Ghost Toasts

Goblin Grins

Melon Brain

Monster Mash Dip

Pizza Mummies

Pumpkin Honey Bread

Salty Bones

Snack-o-Lantern

Spider Deviled Eggs

The Pear Witch Project

Piled High Oven Baked Turkey Sandwiches

This piled high oven baked turkey sandwich is made of so much win, I've had it for lunch for the past three days. I may or may not have be developing a bit of a problem. Fresh sourdough bread from a local Amish Bakery, hormone free turkey breast, deli provolone cheese (also free of chemicals and preservatives) and a smear of avocado in place of mayo is not only palate pleasing, but completely guilt free. You can find most of these ingredients in your local health food store. Have I mentioned you can throw it together in less than 10 minutes? That's my kinda meal right there.

 

 

What you'll need:

2 slices fresh sourdough bread
deli turkey breast, about 2 oz.
1 slice provolone cheese
1 TBSP. mashed avocado

Instructions: Pre-heat oven to 425°F. Place both slices of bread on a cookie sheet, and spread 1 TBSP. mashed avocado between the two slices. Pile 1 oz. of turkey on each slice. Top with 1 slice of provolone cheese. Bake 7-8 minutes or until turkey is heated through, cheese is melted, and bread is toasted.

Amazing Chicken Parmesan for under 400 Calories!

As I've mentioned previously, our family has been on a journey to health for awhile now. It's taken some adjusting, but has been such an amazing transition into creating a healthier home environment and a new family dynamic.

One of the many changes, and also one of the most important ones, is the food we put into our bodies. We've eliminated most processed foods and are now eating a diet full of whole, healthy options. I've been sprucing up our family's favorite recipes, and this next one has instantly become a new favorite. I've replaced our usual spaghetti with spaghetti squash (even my daughter LOVED IT) and baked the chicken instead of frying it. I did use full fat provolone cheese (didn't have any mozzarella), because well, I LOVE CHEESE, and because of the replacements made, I feel there's plenty of wiggle room in this dish for just a few extra calories. ;) I hope you enjoy this recipe as much as we did!

What You'll Need:
Main Dish
4 boneless, skinless chicken breasts, approximately 6 oz. each (cooked weight)
4 slices deli provolone (or Mozzarella) cheese
1 packet Shake 'n Bake
1 jar Mrs. Miller's Chucky Italian Pasta Sauce (all natural/low fat/no preservatives/cholesterol free)
4 TBSP. grated parmesan Cheese, separated

Side Dish
1 medium-large spaghetti squash, halved lengthwise

Instructions:
Spaghetti Squash
Pre-heat oven to 375°. Place spaghetti squash face down on a cookie sheet. Bake for 40 minutes until squash is easily removable with a fork. Use a pot holder to remove squash from pan (It will be VERY hot!), then use a fork to first gently scrape out all seeds, and discard. Using the same method, shred out the middle of each half of spaghetti squash until only left with a "shell" of the outer skin. *NOTE* This should be an extremely easy process - the squash should practically fall out as you scrape. If your squash is difficult to remove, place it back in the oven for another 5-10 minutes until fully cooked.

Chicken Parmesan
Shake 'n Bake your chicken breasts as directed on the package, following cooking directions. Once chicken is fully cooked, place one slice provolone cheese over each breast and return to oven for 5 minutes or until cheese is melted. Warm pasta sauce over medium heat until heated through.
 
Top each dish with 1/2 cup pasta sauce and 1 TBSP. grated parmesan cheese.

Each serving includes 1 cheesy chicken breast, 1 cup spaghetti squash, 1/2 cup pasta sauce, and 1 TBSP. grated parmesan cheese.

Typical Chicken Parmesan: 1,090 Calories/49g Fat/79g Carbs/3,390 mg Sodium
*based on nutritional data for Olive Garden's dinner portion of Chicken Parmesana

Amazing Chicken Parmesan: 362 Calories/8g Fat/17g Carbs/4g Sugar/478mg Sodium
*Based on nutritional data from myfitnesspal.com.  Nutritional values may vary based on varied brands or amounts.

Who's Ready for a Giveaway? **TIME'S UP!**

The time has come once again for another giveaay - and this one's the best yet! I'm completely in love with this beautiful Catappa two-piece serving set from Hometrends:

So much so, I wanted to share it with you! Check out the giveaway below to enter. You can enter anytime between now and midnight EST on 3/21/13, and the best part? You can come back and enter each and every day!


    a Rafflecopter giveaway


Once chosen, the winner will be announced on my blog, so don't forget to check back and see if you won!



****EDIT**** Be sure that upon completion of each of the above, you choose it from the drop down menu and click the "enter" button to submit your entries! Thanks for participating! :)


TIME'S UP! Congratulations Jennifer P.S.! You're our winner! I'll be contacting you soon so you can claim your beautiful 2-piece serving platter set!

Decadent Chocolate Mug Brownie

In the midst of all the "Mug Brownie" madness on Pinterest, Mackenzie convinced me it was worth a try. I was very skeptical (a real Brownie in less than 2 minutes? Ha!). I'm a Brownie lover through and through, so if this was just a lump of cakey-chocolate disguising its self, I'd be the first one to know. I was pleasantly surprised to find that it was really good, a genuine Brownie. It was incredibly rich, and totally busted my Brownie craving - and the best part is, there wasn't an entire pan left to devour taunt me over the next few days. A great alternative for a once-in-awhile treat, and it pretty much rocks with a scoop of ice cream on top. (Personally, I cut the sugar in half when I make it.) Be sure to pin this recipe (below the picture)!

What you'll need:

1/4 cup flour

1/4 cup sugar ( I use 1/8 cup)

2 tablespoons cocoa 

pinch of salt 

1 tablespoons chopped nuts (optional)

2 tablespoons canola or vegetable oil (do NOT use olive oil as it is too strong)

3 tablespoons water

Preparation:

Add all dry ingredients to mug, then all wet ingredients. Mix well to combine. Microwave for 1 minute 40 seconds. Top with ice cream if desired. Enjoy! 

Happy Birthday, Life. Family. Love.!

Can you believe it? Yep, my baby is now 1 year old! Geez, that went by fast. Honestly, I never imagined in a million years (or especially just one) that this blog would become not only an integral part of my life, but yours as well. This little baby of mine has blossomed into a beautiful part of my life, one that I look forward to each and every day.  Thank you SO much for coming on this amazing journey with me. Thank you for believing in me and my blog that went from one viewer (me) to over half a million (567,257 to be exact) page views in just 12 months.  Thanks for growing with me, learning with me, and supporting me along the way. Thanks for e-mailing, commenting, conversing, and coming back day after day. You guys are such rock stars! 

Mackenzie's Turkey Pepperoni Bites

My daughter, Mackenzie, absolutely loves to cook and bake. Sister child would be in the kitchen every waking hour of the day if she could. I have no idea where she gets it from. One day while looking for a snack, she made up this recipe and it's been one of her favorites ever since. It's simple, kid friendly, healthy, and quick. We love to eat it with a side of carrots or fruit. P.S. They'll never know it's good for them. ;)

What you'll need:

15 slices turkey pepperoni 

1 laughing cow light cheese wedge, (we like swiss and garden veggie)

Preparation:

Spread a small amount of laughing cow light cheese wedge onto pepperoni. Fold in half and enjoy!

Nutrition Information:

Nutrition info is based on 1 serving.

Calories: 96      Fat: 6        Protein: 10         Carbs: 1          Fiber: 0          Sugar: 1

*Calories calculated using My Fitness Pal. Nutritional values may vary based on varied brands or amounts. 

Homemade Bisquick

If there's one food item in particular that I'm known for, it's my pancakes. People love them, and I'm pretty sure my husband proposed to me based solely on my pancake preparation skills. ;) I'm always complimented on how thick, fluffy and perfectly round they are. I beam with pride. But I have a secret....there isn't one. I use Bisquick. So what makes my Bisquick pancakes any different than everyone else's? Well, if I told you it wouldn't make mine so special would it? BUT, what I do have for you, my lovely readers, is exactly what you asked for: more frugal living tips. So here ya go: a recipe for Homemade Bisquick! The best part? It measures cup for cup to boxed Bisquick, and since most people don't have a box of Bisquick just sittin' around, I'm going to provide you with the measurements to go along with it. I hope you enjoy!

What you'll need:

10 cups all-purpose flour

2 cups shortening

1/3 cups baking powder

1/4 cups sugar

4 tsp. salt

Preparation:

In a large bowl, combine all ingredients except shortening. With a pastry blender, cut in shortening until mixture looks like coarse crumbs. Makes 12 1/2 cups. 

Store-bought Bisquick: $6.38

Homemade Bisquick: $2.80

Total Savings: $3.58 or 44%!

Homemade Bisquick Measurements 

Pancakes                                                             Waffles 

2 cups homemade mix                                           2 cups homemade mix

1 cup milk                                                             1 1/3 cups milk

2 eggs                                                                   1 egg

Yield: about 14 pancakes                                      2 tbsp. vegetable oil

                                                                             Yield: About 12 (4-inch) waffles

Bisquick

2 cups homemade mix

1/2 cup milk 

Yield: 10

 Recipe adapted from cooks.com. Measurement info adapted from bisquick.com 

Slimmed Down Cheesy Mexican Rice

Remember awhile back when I posted that absolutely amaaaazing recipe for The Pioneer Woman's Mexican Rice Casserole? It was soooo freakin' good, man. Now that my family and I are making a transition into health, I thought it fitting to create a slimmed down version of this Mexican must-have that is so incredibly delish. Now, you might notice that there's an ingredient in my version of this recipe that seems....well, a little out of place. See, what had happened was, I was cookin' up the rice, jammin' to some tunes, singin' at the top of my lungs when I grabbed for the cumin. I just needed to add a little sprinkle more. I opened it, shook it onto the rice and noticed there was quite a bit more in the pan then I intended. I looked down at the cumin in my hand and realized............it wasn't cumin after all. No, it was an imposter! It was...cinnamon!? My stress level went through the roof as I realized I'd used my very last bag of brown rice....so I had to make a decision. Either dump the whole thing (since the entire batch was covered), or mix it in and hope for the best. I chose the latter, and to my surprise...it was excellent. In fact, it let the other spices shine and really added that extra something to the dish. I can't wait to hear how you like it.

What You'll Need:
2 1/2 cups cooked brown rice (I used minute rice microwaveable bags)
7 1/2 oz petite diced tomatoes, undrained
1 small can diced green chiles, undrained
1/4-1/2 cup vegetable broth
1/2 tsp cumin
1/4 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp cinnamon
1/2 tsp black pepper
small pinch tumeric (less than 1/8 tsp)
3/4 cup shredded cheddar cheese, divided

Preparation:
In a medium skillet over medium heat, mix cooked rice, diced tomatoes, green chiles, and vegetable broth, stirring constantly until all liquid is absorbed. Add black pepper,cumin, garlic powder and cinnamon. Stir to combine. Mix in 1/4 cup of cheese, stirring until melted. Turn heat to low and top with remaining cheese. Cover and let sit until cheese is melted, about 5 minutes. Serve immediately.

*Click below to PRINT this recipe!*
Printable Version

Nutrition information:
Slimmed Down Cheesy Mexican Rice 
(calculations based on 4 servings)
Calories: 189    Fat: 6g    Protein: 9g    Carbs: 24g    Fiber: 2g     Sugar: 13g

Regular Mexican Rice Casserole
(calculations based on 6 servings, as this recipe makes more)
Calories: 265      Fat: 9g      Protein: 11g    Carbs: 37g    Fiber: 2g    Sugar: 6g

*Calories calculated using My Fitness Pal. Nutritional values may vary based on varied brands or amounts.

Tip: This recipe goes great with Slimmed Down Sour Cream Enchiladas!

Slimmed Down Sour Cream Enchiladas

Awhile back, I posted a recipe for one of my all time favorite dishes, Sour Cream Enchiladas.  As much as I love the dish...that's how much my hips don't. So I decided to try a healthier version. I substituted the flour tortillas for whole wheat, the ground beef for lean ground turkey, used low sodium taco seasoning, used less cheese etc. The difference? I couldn't even taste it! It was still oh-so-amazing, which was a very unexpected surprise. I did use regular cheese, because...well, I love regular cheese. It melts better than reduced fat or fat free, but you're more than welcome to substitute if you'd like. The moral of the story? You don't always have to sacrifice taste for health!

What you'll need:

1 pound of 95% lean ground turkey

8 burrito size whole wheat tortillas

1 packet of low sodium taco seasoning, or homemade taco seasoning

1 small onion, chopped

8 oz. light sour cream

1/2-1 small can green chiles (undrained)

1 small can sliced black olives (drained)

1 can 98% fat free cream of mushroom soup

1 can 98 % fat free cream of chicken soup

1 cups cheddar cheese (may used reduced fat if your prefer)

Preparation:

In a large skillet, brown ground turkey with onion - drain if needed. Add taco seasoning and prepare according to package directions. Set meat aside. In a medium sauce pan, add sour cream, green chiles, creamed soups and 1/2 cup cheese, melting just until thinned and warm. Evenly cover bottom of a greased 9x13 casserole dish with a thin layer of sauce. Tear four tortillas into quarters. Lay tortilla pieces in bottom of pan, covering all surface area. Evenly spoon half of the taco meat onto the tortilla layer. Pour half of the sauce mixture on top of meat, spreading out evenly. Repeat each layer, beginning with tortillas and ending with sauce. Top with remaining shredded cheddar cheese and black olives. Bake in a pre-heated oven at 350° for 30-40 minutes or until enchiladas are bubbly and cheese is melted and golden.

*Click below for a printable version of this recipe!*

Printable Version 

Nutrition Information:

Slimmed Down Sour Cream Enchiladas 

Serves 6-8 (calculations based on 8 servings)

Calories: 306    Fat: 15g      Protein: 21g       Carbs: 33g       Fiber: 4g     Sugar: 4g

Regular Sour Cream Enchiladas

Serves 6-8 (calculations based on 8 servings)

Calories: 418    Fat: 18g      Protein: 22g         Carbs: 36g       Fiber: 4g    Sugar: 4g

*Calories calculated using My Fitness Pal. Nutritional values may vary based on varied brands or amounts.

Tip: This recipe goes great with Slimmed Down Cheesy Mexican Rice!