Kid Approved Healthy Halloween Treats!

It can be a little tricky keeping our little ghosts and goblins eating healthy this time of year!  We like to have our friends over for a pumpkin carving party and it's always fun to have halloween themed treats; especially some that the kids can help make.  Having healthy snacks so the kids can actually focus on the pumpkin carving is a huge plus!  I wanted to share a few of our favorites, Enjoy!




Monster Apple Smiles

Apples- Washed & Cored
Peanut butter
Mini Marshmellows

Spread peanut butter on the side of the apple
that the skin will appear as lips. Place marshmellows across the lip, top with another apple slice that also has peanut butter on it.
Voila!



Banana Spiders

Banana- Cut into pieces
Pretzel Sticks
Chocolate Chips

Slice Bananas and place the pretzels as legs and
chocolate pieces as the eyes!





Strawberry Ghosts
Strawberries- Washed and Dried
White Chocolate or Greek Yogurt
Mini Chocolate Chips

Dip Strawberries in white chocolate or greek yogurt.
Push the chocolate chips in as eyes and mouth. Refrigerate if you
are using white chocolate, and freeze for yogurt!

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Meatless Monday, Portabello Mushroom Recipe!

I was misled into thinking eating a vegetarian meal for dinner and I wouldn't have enough protein to fill me up! If you are wondering 'should I try a vegetarian meal?  Is there enough protein and does it taste good?'
The answer: Yes! It tastes delicious, always very filling, and biting into the mushrooms gives you the sense you are still having a hearty meal. Try out this stuffed portobello mushroom and enjoy an evening without meat for you and your special someone, or family!!

Ingredients:
(One Serving)
2 Large Portabello Mushrooms
1 Tomato, diced (small)
1-2 Garlic Cloves Minced/Crushed
2 Large handfuls of fresh baby spinach, chopped
1/4  cup crumbled feta cheese
1/4 cup shredded mozzarella cheese
Pinch of Mrs. Dash Original No Sodium
1/4 cup Italian Dressing-Your Choice
Pepper to Taste
1/4 cup low sodium chicken broth or water

Directions:
Preheat the oven to 350 degrees.

Wipe your mushrooms caps with a damp cloth to clean. Cut or pull the mushroom stem off and remove the gills on the underside of the caps if you wish (I prefer so I have more room for filling).

In a small bowl combine the tomato, garlic, spinach, feta, mozzarella, Mrs. Dash seasoning, italian dressing, and pepper in a bowl. Toss together.

Place the mushrooms in a small baking dish, and evenly divide the mixture and stuff into the caps. Don't worry about over stuffing as the mixture will wilt as they bake.  If you have extra cheese, feel free to sprinkle on top, although it really does not need it.

Pour chicken broth/water in the bottom of the baking dish and Bake for 30 minutes until the mushrooms are soft and the cheese is melted and bubbly.

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