Ideas for Halloween night dinner before trick-or-treating

Ideas for Halloween night dinner before trick-or-treating

It’s scary how easy it is to put together a quick and healthy dinner on Halloween night before the trick-or-treating begins!

Dietitian Kim Galeaz says no tricks here! Instead, you will find a simple stove soup, frying pan and sandwich idea. The real treat here is that each recipe can be made in 30 minutes or less. There is also a dessert recipe for those of you who are looking for a creative and delicious way to use all the remaining candy!

Charming pork and bean soup

  • 2 teaspoons vegetable oil
  • 1 ¼ – 1 ½ pound of minced pork
  • 2 cups finely chopped onion
  • 3 large cloves of garlic, very finely chopped
  • 4 – 5 cups less sodium chicken broth
  • 1 can (14-15 oz.) Diced tomatoes with green chili / jalapeno peppers, drained
  • 1 can (15 oz.) Pinto beans, drained and rinsed
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Eske teaspoons ancho chili powder
  • 1 teaspoon crushed cumin
  • 1 – 1 teaspoon dried oregano leaves
  • Salt tsp salt
  • ¼ teaspoons each salt and pepper
  • Soup decorations / toppings: oyster biscuits, grated cheese, coriander, green onions

Heat oil in a large saucepan over medium-high heat. Add the minced pork and fry until the pork is thoroughly browned, cooked and crumbled. Stir in onion and garlic and fry until onions are soft, about 3 to 5 minutes. Stir in all remaining ingredients and spices and bring to a boil. Lower the heat, cover and simmer for about 15 to 25 minutes. Enjoy immediately. Cool leftovers in tightly covered container and enjoy within 3 to 4 days. Make about 8 cups of soup (6 servings of 1 1/3 cup each or 4 servings of 2 cups each.)

Recipe by Culinarily Registered Dietitian Nutritionist Kim Galeaz, RDN LD Inspired by

Peachy Pork Skillet

  • 1 ¼ pound boned pork chops, cut into ¾- to 1-inch cubes
  • 2 tablespoons smaller sodium taco spices
  • 2 tablespoons vegetable oil
  • 1 jar (16 ounces) favorite salsa, chunky style
  • 1/2 cup preserves
  • 1 can (15-16 ounces) peach slices in 100% juice or light syrup

Toss pork cubes with taco seasoning in a medium bowl. Heat oil in a large frying pan over medium-high heat; add pork and fry for browning, stir and turn when browned on one side. Add salsa and canned peaches, lower the heat, put the lid on and simmer for 8-10 minutes, or until the pork is done (145 ° F with instant thermometer). Stir in peach slices. Serve with rice and side salad or green vegetables. Serves 4-6 servings.

Recipe by culinary registered dietitian nutritionist Kim Galeaz, RDN LD with inspiration from

Ham Marmalade Sandwich

  • 2 slices of wholemeal bread
  • 1 – 2 tablespoons raspberry, strawberry or fig jam / preserves or any favorite jelly / jams / preserves
  • 3 – 4 ounce deli ham
  • 1 -2 slices favorite cheese
  • Fresh apple slices
  • Lettuce / spinach leaves

Spread jam on both slices of bread. Place salad, cheese, apple slices and ham on the bottom slice of bread, then top the second slice of bread. Enjoy immediately. Make 1 sandwich.

Recipe by Culinarily Registered Dietitian Nutritionist Kim Galeaz, RDN LD Inspired by

Kim’s candied apple pie

Apple cake

  • 2 cups white whole wheat flour (Kim loves the King Arthur brand)
  • 2 teaspoons crushed cinnamon
  • ¾ tsp apple pie spice
  • 1 teaspoon baking powder
  • Salt tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1½ cup sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 4 cups peeled, chopped pie apples (Kim uses Cosmic Crisp, Honeycrisp or Granny Smith)
  • 1 ¼ cups roasted, chopped pecans (or roasted walnuts if you prefer)

Cream cheese icing

  • 1 packet (8 oz.) Cream cheese, softened to room temperature
  • ½ cup (1 stick) unsalted butter, softened to room temperature
  • 1 pound powdered sugar
  • 1 teaspoon pure vanilla extract
  • “Candidate apple topping”
  • 1 ½ to 2 cups favorite leftover Halloween candy, coarsely chopped

Preheat the oven to 350 ° F. Grease 9 × 13-inch metal frying pan with shortening. In a medium bowl, whisk together flour, cinnamon, apple pie seasoning, baking powder and salt. Whisk butter and sugar in a large bowl with electric mixer and paddle until thoroughly mixed, about 2 minutes. Beat eggs and vanilla for about 1 minute. Carefully add flour mixture; mix evenly until blended. Avoid overloading. Fold in apples and nuts by hand. Pour into prepared cake tin. Bake for 25 to 30 minutes until toothpicks inserted in the center of the cake come out clean or with only a few slightly moist cake crumbs on. Place the cake on a rack to cool completely.

While the cake is cooling, make cream cheese icing. Add cream cheese and butter to a bowl with electric mixer and whisk until completely smooth and mixed. Add powdered sugar, a little at a time, and whisk well after each addition. Add vanilla and stir until blended.

Once the cake is completely cooled, top with cream cheese frosting and sprinkle with leftovers of chopped Halloween candy.

Eat. Enjoy thoroughly. Enjoy with a large glass of 1% milk for a dose of protein, calcium and vitamin D together with this 100% whole grain, nutritious candied apple cake. Makes 12 to 16 pieces of cake, depending on how you cut pieces.

Recipe by Culinarily Registered Dietitian Nutritionist Kim Galeaz, RDN LD

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