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Have a Hauntingly Healthy Halloween

Ghoulishly Garlicky Shrimp

Adapted From iparenting.com

1 pound large Northern U.S. or Canadian shrimp, peeled and deveined garlicshrimp
3 tablespoons olive oil
1 1/2 tablespoons minced garlic
1 1/2 tablespoons chopped parsley
1/2 teaspoon red pepper flakes

  1. In a skillet, cook the garlic and red pepper flakes in the olive oil for one minute.
  2. Add the shrimp and cook until it turns opaque, about three minutes.
  3. Stir in the parsley and season with salt and pepper to taste.
 

 

Roasted Ghosts

Recipe and image from FamilyFun.com

Make magic in your kitchen by transforming a bunch of ordinary potatoes into edible apparitions. Testers' Tip: Be sure to make lots of mini ghosts--when we tested this recipe at the party, the kids wouldn't touch the big ones.

4 cups chopped white potatoes
Roasted Ghosts1/4 cup milk
2 tablespoons cream cheese or grated Cheddar
1/2 teaspoon salt
1/8 teaspoon pepper
1 19-ounce can black beans, drained

 

  1. Place the potatoes in a large saucepan and cover with water. Bring to a boil, then reduce the heat to low. Cook for about 15 minutes, or until soft. Drain the water, then add the milk, garlic, cream cheese, salt, and pepper. Mash with a potato masher or beat with an electric mixer until creamy and lump-free.
  2. Scoop the potatoes into a pastry bag without a decorator's tip. Squeeze the ghosts onto a lightly buttered cookie sheet so they stand upright. To create ghastly eyes, press two even-sized black beans (or peas) into each ghost's head.
  3. Just before serving, warm the ghosts in an oven preheated to 350 degrees for about 5 minutes. Serve on white plates and eat with forks or fingers. Makes about 24.

Shredded Fingers and Ants

From One Day At A Time

This simple salad with its bright orange color will be sure to liven up any Halloween meal.


3 cups shredded carrotscarrots
3/4 cup raisins
3/4 cup freshly squeezed orange juice
1/4 cup vegetable oil
1 tablespoon honey
pinch salt
pinch freshly grated nutmeg

  1. In a large bowl toss together the carrots and raisins.
  2. In a small bowl mix together the orange juice, oil, and honey until smooth.
  3. Add a pinch of salt and toss over the carrot mixture.
  4. Toss to coat thoroughly.
  5. Let marinade for at least 3 hours in the refrigerator. Serve chilled.

Jack O' Lantern Fruit Cup

From About.com

Halloween recipe with a healthy twist and good tasting too. The kids and teens at your Halloween party will slurp up these fruit cups.

6-8 orangesorangecup
2 cans fruit cocktail
1 can pineapple chunks
1 black sharpie marker

1. Cut the tops off of the oranges, as if it was a pumpkin you were carving. Scoop out the orange being careful not to rip the peel. Cut up the oranges to use with the fruit mixture. Using the sharpie marker, draw jack o’ lantern faces on the oranges. Set them aside to dry.

2. In a large bowl combine the fruit cocktail, pineapple chunks and the orange pieces. Scoop fruit mixture into the oranges and chill for at least one hour before serving.

Shopping List and Party Planner

Party Planner:

  • Prepare the Shredded Fingers and Ants, let marinade for at least 3 hours
  • Next, prepare the Jack O'Lantern fruit Cups first; chill for one hour
  • Next, have your kids help you make the Roasted Ghosts. Kids tend to like smaller ghosts, which take more time to make so the extra help will make it go faster and be a fun activity.
  • Make the Ghoulishly Garlicky Shrimp.
  • You can now take them out trick-or-treating knowing you gave them a hauntingly healthy good meal.

Shopping List

  • Seafood
    • 1 pound large Northern U.S. or Canadian shrimp, peeled and deveined
  • Produce
    • Garlic
      Parsley
      White potatoes
    • freshly squeezed orange juice
      Oranges
    • Carrots
  • Pantry
    • Olive oil
      Red pepper flakes
      Pepper
      Salt
      19-ounce can black beans
      Raisins
      Nutmeg
      Honey
      2 cans fruit cocktail
    • 1 can pineapple chunks
    • 1 black sharpie marker
  • Dairy
    • Milk
      Cream cheese or Cheddar