From the startingcooking.com blog we have 9 Healthy Halloween Treats. 9 Healthy Halloween Treats posted Oct 29, 2007 in Other by Jessica Howard It was still summer when giant bags of Halloween candy started appearing on store shelves. Then, the bakeries and cafes upped the ante, pushing the fluourescent-orange-frosted cupcakes and cookies. You’re conflicted: the adult in you [...]

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American-Style Chicken Tetrazzini

6 ounces dried spaghetti -- broken in half
3/4 pound uncooked ground chicken
or ground turkey
1 cup sliced fresh mushrooms
1/4 cup chopped onion
1 clove garlic -- minced
1 tablespoon cooking oil
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/8 teaspoon pepper
3/4 cup milk
3/4 cup shredded sharp american cheese -- (3 ounces)
1/4 cup sliced pitted ripe olives
1 tablespoon snipped fresh parsley
1 tablespoon chopped pimiento
2 tablespoons fine dry bread crumbs
2 tablespoons grated parmesan cheese
1 tablespoon butter or margarine -- melted

Cook spaghetti according to package directions just until tender. Drain;
transfer spaghetti to a large bowl.

Meanwhile, in a large skillet cook chicken, mushrooms, onion, and garlic
in hot oil over medium-high heat for 3 to 4 minutes or until chicken is
cooked through. Add chicken mixture to spaghetti.

For sauce, in a small saucepan melt 1 tablespoon butter. Stir in flour
and pepper. Add milk all at once. Cook and stir over medium heat until
thickened and bubbly. Cook and stir for 1 minute more. Add American
cheese, stirring until melted. Remove from heat. Stir in olives,
parsley, and pimiento.

Grease a 2-quart square baking dish or 2-quart casserole; set aside.
Pour the sauce over the chicken mixture. Toss to coat. Transfer to
prepared baking dish or casserole. Cover and chill in the refrigerator
for at least 4 hours or up to 24 hours. In a small bowl toss together
bread crumbs, Parmesan cheese, and 1 tablespoon melted butter. Cover;
chill in the refrigerator for up to 24 hours.

Sprinkle crumb mixture over casserole. Bake, covered, in a 375=B0 oven
for 35 minutes. Uncover and bake 10 to 15 minutes more or until heated
through.

Makes 4 servings.

To bake without chilling: Sprinkle crumb mixture over casserole. Bake,
covered, in a 375=B0 oven for 20 minutes. Uncover and hake 10 to 15
minutes more or until heated through.

Nutrition facts per serving: 520 calories, 27 g total fat (10 g sat.
fat), 42 mg cholesterol, 621 mg sodium, 40 g carbohydrate, 2 g fiber, 29
g protein.

Halloween Recipes
Christmas Recipes
Thanksgiving Recipes
Trick or Treat - Halloween Carnival of the Recipes

Parmesan Potato Pancakes
INGREDIENTS:
2 cups leftover mashed potatoes
2 tablespoons chopped fresh chives or green onions
1 large egg white
1/4 cup seasoned breadcrumbs, divided
2 tablespoons grated fresh Parmesan cheese
2 teaspoons olive oil, divided
Prep: 10 minutes
Cook: 12-16 minutes
INSTRUCTIONS:
1. Combine potatoes, chives, egg white, and 2 tablespoons breadcrumbs in a
large bowl.
2. Combine 2 tablespoons breadcrumbs and cheese on a small plate. Divide the
potato mixture into 8 equal (1/4-cup) portions; dredge in breadcrumb mixture,
shaping each portion into a 1/4-inch-thick patty.
3. Heat 1 teaspoon oil in large nonstick skillet. Add 4 patties; cook 3–4
minutes on each side or until golden. Repeat with 1 teaspoon oil and remaining 4
patties. Serve pancakes hot with applesauce and low-fat sour cream. Yield: 4
servings (serving size: 2 pancakes).
NUTRITIONAL INFO:
Calories 150 (23% from fat); Fat 4g (sat 1g, mono 2g, poly 0g); Cholesterol
4mg; Protein 5g; Carbohydrate 24g; Sugars 2g; Fiber 2g; Iron 1mg; Sodium
568mg; Calcium 60mg

Halloween Recipes
Christmas Recipes
Thanksgiving Recipes
Trick or Treat - Halloween Carnival of the Recipes

Guacamole Dip with Chips
Was POINTS® value of  6
Now POINTS® value of  4
Servings  8

1 Haas avocado, peeled and pitted
1 can (15 oz.) small white beans, rinsed and drained
1 TB fresh lime juice
1 medium tomato, diced
2 TB fresh cilantro, chopped
1/8 tsp. table salt, or to taste
1/8 tsp. black pepper, or to taste
8 oz. Baked Tostidos Bite Sized Triangles
Combine avocado, beans and lime juice in a food processor; process until blended and smooth.
If you don’t have a food processor, mash ingredients together with a fork.

Transfer mixture to a medium bowl and fold in tomato and cilantro. Season to taste with salt and pepper.
Serve guacamole with baked chips on the side.

Yields about 1/4 cup of guacamole and 1 ounce of baked chips per serving.

Guacamole Dip

3 large Avocados (mashed)
1 small tomato (diced small)
3 T. Onion (diced small)
garlic salt to taste
chili powder to taste (optional)

Mash avocados then add all other ingredients. Mix well. Serve with
tostado chips.
May double recipe.
You could also add some finely diced jalapenos if desired.

Seven Layer Tex Mex Dip:

1 (16 oz.) can refried beans
1 c. guacamole
1/4 c. mayo.
1 (8 oz.) container sour cream
1 (1 oz.) pkg. taco seasoning mix
2 c. shredded Cheddar cheese
1 tomato, chopped
1/4 c. chopped green onions
1/4 c. black olives, drained

In a lg. serving dish, spread the refried beans.  Layer the guacamole on top
of the beans.  In a med. bowl, mix the mayo., sour cream & taco seasoning
mix.  Spread over the layer of guacamole. 
Sprinkle a layer of Cheddar cheese over the mayo. mixture layer.  Sprinkle tomato, green onions & black olives over the cheese.

Gourmet Guacamole Dip

1 ripe avocado

1/4 cup mayonnaise

1 teaspoon garlic powder

Juice of half a lemon or lime

1 cup sour cream

1 can refried beans

1 envelope taco seasoning

1 cup shredded sharp Cheddar cheese

Shredded lettuce

Diced tomatoes

Chopped black olives

In a bowl, mix the can of refried beans with the envelope of taco seasoning.

Set aside.

In a nonreactive bowl, mash the avocado until smooth and creamy. Add lemon

or lime juice, garlic powder and mayonnaise and mix very well. Spread the

refried bean mixture in an 11 x 7-inch pan. For the next layer, spread the

sour cream. For the next layer, spread the avocado mixture. Sprinkle the

lettuce on that layer, and the cheese and tomatoes and olives on top of that

Refrigerate until 15 minutes before serving.

Serve with tortilla chips.

Luau Pork Teriyaki
Posted by Shellie Tow at recipegoldmine.com April 29, 2001

1 1/2 pounds pork, lean boneless
1 cup pineapple, sliced in syrup
1/2 cup teriyaki sauce
1/4 green onion, finely chopped
1/2 teaspoon ground ginger
1/4 garlic powder
1 cup raw rice

Cut pork into slices about 1/4 inch thick. Drain pineapple, reserving all syrup. Blend
syrup, teriyaki sauce, green onions, ginger and garlic powder. Pour over pork and
pineapple. Cover and refrigerate at least 1 hour.

Meanwhile, cook rice according to package directions and prepare grill. Remove pork from marinade and grill about 5 inches from hot coals for about 5 minutes on each side or until
completely cooked. Pour pineapple and remaining marinade into large skillet. Bring to a boil. Remove from  heat and serve pork with sauce and pineapple over rice.

Yield: 4 servings