With sweets and treats being the focal point of Halloween, it’s hard to believe that this candy-filled holiday can also be a healthy and delicious affair. If you’re hosting a Halloween gathering, we dare you to spring these healthy Halloween party recipes on your hungry holiday guests.
Creepy chicken fingers
These baked, lightly crusted chicken strips are literal finger food to offer your Halloween party guests.
- 1-1/4 pounds boneless, skinless chicken breasts
- 1/2 cup pecan halves
- 1/2 cup dried cranberries
- 1-1/4 cups whole wheat bread crumbs
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- A few grinds black pepper
- 2 eggs
- 12 triangles of red pepper (for fingernails)
- Your favorite dipping sauce
- Preheat oven to 375 degrees F. and coat a large baking sheet with cooking spray.
- Pound chicken breasts to an even thickness and cut into 12 evenly-sized strips.
- In a food processor, pulse pecans and cranberries until finely chopped. Add bread crumbs, parsley, cumin, coriander, salt and black pepper and pulse until well-combined. Pour into a shallow dish.
- Beat eggs in a second shallow dish. Dip chicken fingers into eggs, letting excess drip off and then roll them in the bread crumb mixture, allowing excess to fall off.
- Place chicken fingers on the prepared baking sheet and spray with cooking spray. Bake for 20 minutes or until coating is lightly browned and chicken is cooked through.
- Arrange fingers on a serving plate and slit the end of each finger with a sharp knife, then insert a red pepper triangle. Serve warm with dipping sauce.
Mummy-face mini pizzas
I love the tasty selection of Oroweat Sandwich Thins, especially because they double as an easy pizza crust. These mini pizzas are made with a whole wheat base, topped with lycopene-rich tomato sauce, high-fiber veggies and strings of melted mozzarella cheese.
- 4 Oroweat Whole Wheat Sandwich Thins, split
- 1-1/4 cup pizza sauce
- 1/2 cup shredded carrots
- 1/2 cup chopped spinach
- 6 to 8 sticks string cheese
- 16 thick olive slices (crosswise to form Os for eyes)
- 8 sun-dried tomato strips
- Preheat oven to 400 degrees F.
- Lay sandwich thin halves on a clean surface and spread each with sauce.
- Sprinkle each with carrots and spinach. Tear strings from the mozzarella sticks and lay them across the pizzas to resemble strips of cloth you’d see on a mummy.
- Arrange 2 olives for eyes and a sun-dried tomato strip for a mouth on each mummy face.
- Set pizzas on a baking sheet and bake for 10 minutes or until cheese is melted and the sandwich thins are crisp.
Chipotle agave popcorn
This smoky, sweet, crunchy treat won‘t last long once guests get a bite. Handfuls of popcorn are far less diet-deadly compared to handfuls of crackers, nuts and chips with dip.
- 8 cups popcorn (popped without salt or fat)
- 1/2 cup agave nectar
- 1 tablespoon butter
- 1/2 teaspoon sea salt
- 2 teaspoons chipotle powder
- Preheat oven to 300 degrees F. Coat a large rimmed baking sheet with cooking spray.
- Place popcorn in a large bowl lightly coated with cooking spray.
- In a small saucepan over medium heat, stir together agave, butter, salt, and chipotle. Bring to a boil and allow to cook for one to two minutes.
- Remove from heat and pour agave mixture over popcorn while stirring to coat popcorn.
- Spread popcorn in an even layer on the prepared baking sheet. Bake for 15 minutes.
- Remove baking sheet from oven and allow popcorn to cool before serving. Cool completely before storing in an airtight container, if making ahead.