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    Monster Fingers and Green Goblin Goo

    Journal as: 1 serving "vegetables with 1 teaspoon fat."

    1 cup baby carrots
    About 10 pitted black olives (cut in half lengthwise)
    1/4 cup light cream cheese
    1 cup celery sticks (and/or 1 cup lightly micro-cooked and chilled asparagus spears if desired)
    1/4 cup almond slices
    3 drops green food coloring
    1 cup jicama sticks
    1/4 cup dried cranberries
    1/3 cup bottled light ranch dressing (i.e. Light Done Right)
    5 drops (add more if desired) green food coloring

    • Glue a black olive half onto each baby carrot using cream cheese as the glue. Arrange on serving plate.
    • Add almond slices to a small zip-top bag and sprinkle 3 drops of green food coloring over the top, seal well, and shake like crazy to color the almond slices green. Glue a green almond slice onto each celery stick or asparagus spear using cream cheese as the glue. Arrange on serving plate with the carrot fingers.
    • Glue a large dried cranberry onto each jicama stick using cream cheese as the glue. You can add red spots on the jicama stick with red food coloring if desired. Arrange them on the serving plate with the rest of the monster fingers
    • Add the ranch dressing to a dip bowl. Stir in 5 drops of green food coloring--mix by hand until well blended. Serve it with the monster fingers!

    Makes 6 servings

    Per serving: 95 calories, 3 g protein, 10 g carbohydrate, 5.5 g fat, 3 g fiber, 216 mg sodium.

    Spooky Sandwich Bites

    Journal as: 1 serving of sandwich and lean meat.

    Use an assortment of Halloween cookie cutters, white and wheat bread, and the two types of sandwich spreads below to make a plate of spooky sandwich bites. I like to use leftover BBQ chicken breasts for the chicken spread.

    Roasted Chicken Spread:

    2 roasted chicken breasts, skinless and boneless, cut into small pieces
    3 tablespoons light mayonnaise
    1/4 cup light cream cheese (fat-free cream cheese can be substituted)

    Cheddar Cheese Spread:

    8 ounces reduced fat sharp cheddar cheese, shredded or grated
    8 ounces light or nonfat cream cheese
    9 slices special recipe white or whole wheat or cracked wheat bread

    • Decide which spread you would like to make. Cut the bread slices into interesting shapes such as pumpkins, witch hats, and cats using cookie cutters. Press cookie cutter onto 1 slice of bread at a time. If bread doesn't cut all the way, use a plastic knife to cut around the cookie cutter. Make sure you make two of every shape (to make a sandwich).
    • For chicken spread, add the chicken pieces, mayonnaise, and cream cheese to a food processor. Pulse the food processor until ingredients are blended well and are spreadable.
    • For cheese spread, add grated cheese and cream cheese to food processor. Pulse the food processor until ingredients are blended well and are spreadable.
    • Spread some of the chicken or cheddar cheese spread on one of the bread shapes. Cover with the second piece of bread in the same shape. Repeat with other bread shapes.

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