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Halloween is a great time to teach children the "trick" to balancing their "treats" with healthy meals and snacks. Remember that dessert can be part of a healthy diet, so discuss with children in advance how much and how often they are allowed to eat their Halloween candy. After Halloween, try storing trick-or-treat candy in a cupboard and offer just a few pieces for dessert after lunch and dinner or along with a healthy snack.</p><p> Another healthy "trick" is to serve a balanced meal before the Halloween festivities begin so that children are full before they head out to collect their candy. Serving fun dishes with spooky names will make sure your family meals this week will be a monstrous hit!</p><p> Kick off your healthy Halloween with a family meal of Goblin Gut Sandwiches (Southwestern Cheese Paninis), Witches' Warts (Bean Salad) and Swamp Scum (ChoccoRazz Smoothies) made with chocolate milk, The Official Drink of Halloween. Other festive recipes to serve all week long include Pumpkin Milk Punch, Chicken and Worms (Creamy Pesto Chicken Pasta), Cauldrons of Chili with Spider Bread and even Dinner in a Pumpkin. Register at MealsMatter.org to add these and other recipes to your personalized family meal plan and shopping list.</p><p> "Family Meals Matter" features registered dietitian-approved recipes from the thousands of user-contributed recipes available at the free family nutrition and meal-planning website, Meals Matter, maintained by registered dietitian moms with Dairy Council of California.</p><p> SHOPPING LIST (Includes ingredients to make at least four servings of each Featured Family Meal recipe)</p><p> SOUTHWESTERN CHEESE PANINI</p><p> 4 ounces shredded sharp cheddar cheese</p><p> 1 cup shredded zucchini</p><p> 1/2 cup shredded carrot</p><p> 1/4 cup finely chopped red onion</p><p> 1/4 cup prepared salsa</p><p> 1 tablespoon chopped pickled jalapeno pepper (optional)</p><p> 8 slices whole-wheat bread</p><p> BEAN SALAD</p><p> 1 cup black beans</p><p> 1 cup garbanzo beans</p><p> 1 cup pinto beans</p><p> 1 cup red kidney beans</p><p> 1 bunch cilantro - washed and chopped</p><p> 1 medium red onion</p><p> 1/2 cup seasoned rice vinegar</p><p> Salt and pepper</p><p> CHOCORAZZ SMOOTHIES</p><p> 2 medium bananas, sliced and frozen</p><p> 2 cups fat-free chocolate milk</p><p> 1 cup raspberry low-fat yogurt</p><p> FEATURED FAMILY MEAL</p><p> Southwestern Cheese Panini</p><p> www.MealsMatter.org/recipes-meals/recipe/52022</p><p> 4 ounces shredded sharp cheddar</p><p> 1 cup shredded zucchini</p><p> 1/2 cup shredded carrot</p><p> 1/4 cup finely chopped red onion</p><p> 1/4 cup prepared salsa</p><p> 1 tablespoon chopped pickled jalapeno pepper (optional)</p><p> 8 slices whole-wheat bread</p><p> Preparation</p><p> Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.</p><p> Combine Cheddar, zucchini, carrot, onion, salsa and jalapeno (if using) in a medium bowl. Divide among 4 slices of bread and top with the remaining bread.</p><p> Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.</p><p> Bean Salad</p><p> www.MealsMatter.org/recipes-meals/recipe/7597</p><p> 1 cup black beans</p><p> 1 cup garbanzo beans</p><p> 1 cup pinto beans</p><p> 1 cup red kidney beans</p><p> 1 bunch cilantro - washed and chopped</p><p> 1 medium red onion</p><p> 1/2 cup seasoned rice vinegar</p><p> Salt and pepper</p><p> Preparation</p><p> Wash tops of all cans then open. Place all beans in a strainer and rinse well. Place in large bowl.</p><p> Wash and chop onion and cilantro and add to beans.</p><p> Add rice vinegar and stir. Add salt and pepper to taste.</p><p> Cook's Notes</p><p> You can get very creative with this recipe. You can add in cut green beans (my favorite), olives, cooked brown rice (then you'll need to add a bit more rice vinegar), or whatever other fresh vegetables you have - just chop them up and stir them in.</p><p> Chocorazz Smoothies</p><p> www.MealsMatter.org/recipes-meals/recipe/7106</p><p> 1 medium banana, sliced and frozen</p><p> 1 cup fat free chocolate milk</p><p> 1/2 cup raspberry lowfat yogurt</p><p> Preparation</p><p> Place banana, chocolate milk, and yogurt in blender. Cover and blend until smooth. Pour into 2 glasses. Serve immediately.</p><p> Other Featured Recipes</p><p> Pumpkin Milk Punch</p><p> www.MealsMatter.org/recipes-meals/recipe/7107</p><p> 2 pints pumpkin ice cream(ASTERISK)</p><p> 2 quarts milk, chilled</p><p> 2 quarts ginger ale, chilled</p><p> Cinnamon and nutmeg to taste</p><p> Orange food coloring</p><p> Preparation</p><p> Put semi-soft ice cream in punch bowl. Add milk, ginger ale, spices, and a few drops of food coloring. Cut ice cream into mixture until it floats in small pieces. Serves about 32.</p><p> Cauldron of Chili with Spider Bread</p><p> www.MealsMatter.org/recipes-meals/recipe/26340</p><p> 1 lb. lean (at least 80 percent) ground beef</p><p> 3/4 cup chopped onions</p><p> 2 cans (14.5 oz each) Mexican-style stewed tomatoes, undrained</p><p> 1 can (15 oz) spicy chili beans, undrained</p><p> 1 can (11 oz) Mexicorn whole kernel corn with red and green peppers, undrained</p><p> 1 can (11 oz) refrigerated breadsticks (12 breadsticks)</p><p> 1 egg white, beaten</p><p> 3 to 4 small pimiento-stuffed olives, sliced</p><p> 1/2 cup finely shredded Cheddar cheese (2 oz.)</p><p> Preparation</p><p> In 12-inch skillet, cook beef and onions over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in tomatoes, chili beans and corn. Heat to boiling. Reduce heat to medium-low; simmer uncovered 20 minutes, stirring occasionally.</p><p> Meanwhile, heat oven to 375 degrees. Unroll dough; separate at perforations into 12 breadsticks. Cut 4 of the breadsticks in half lengthwise; on ungreased cookie sheets, shape into 8 coils.</p><p> Cut each remaining breadstick lengthwise into three strips, making 24 long strips. Cut each in half crosswise, making 48 short strips. Place three short strips on each side of each coil, placing ends under coil; pinch to attach. Bend strips in center to look like spider legs, or place crumbled small piece of foil (about 3x1/2 inch) under three "legs" to make them stand up in center. Brush breads with beaten egg white. Place 2 olive slices on each to look like eyes.</p><p> Bake 12 to 15 minutes or until "spider body" is light golden brown and "legs" are golden brown. Top individual servings of chili with cheese; serve with warm spider breads.</p><p> Dinner in a Pumpkin</p><p> www.MealsMatter.org/recipes-meals/recipe/33262</p><p> 1 small-medium pumpkin</p><p> 1 onion, chopped</p><p> 2 tablespoons vegetable oil</p><p> 1 1-2 pounds ground beef</p><p> 2 tablespoons soy sauce</p><p> 2 tablespoons brown sugar</p><p> 1 4 ounce can sliced mushrooms, drained</p><p> 1 10 3-4 ounce can cream of chicken soup</p><p> 1 1-2 cups cooked rice</p><p> 1 8 oz. can sliced water chestnuts, drained</p><p> Preparation</p><p> Cut off top of pumpkin and thoroughly clean out. Preheat oven to 350 degrees.</p><p> In large skillet, saute onions in oil until tender. Add meat and brown. Drain.</p><p> Add soy sauce, brown sugar, mushrooms and soup. Simmer 10 min stirring occasionally. Add cooked rice and water chestnuts.</p><p> Spoon mixture into pumpkin shell.</p><p> Replace pumpkin top and place on a baking sheet. Bake 1 hour or until inside meat of pumpkin is tender. Put pumpkin on plate, remove lid and serve.</p><p> Creamy Pesto Chicken Pasta</p><p> www.MealsMatter.org/recipes-meals/recipe/7859</p><p> 3 tablespoons butter or margarine</p><p> 8 oz. boneless, skinless chicken breasts, cut into strips</p><p> 2 cloves garlic, chopped</p><p> 1/4 cup all-purpose flour</p><p> 1/8 teaspoon ground black pepper</p><p> 1 lb. fusilli (corkscrew-shaped pasta) or spaghetti</p><p> 1 cup canned reduced-sodium chicken broth</p><p> 1/2 cup milk</p><p> 1 cup lightly packed chopped parsley</p><p> 1 cup lightly packed fresh basil (do not use dried)</p><p> 1/3 cup grated Parmesan cheese</p><p> Additional fresh basil leaves (optional)</p><p> Preparation</p><p> In a stockpot, bring 4 quarts of water to a boil. Meanwhile, in a large skillet, melt butter over moderate heat. Add chicken and saute until lightly browned, about 7 minutes. Using a slotted spoon, transfer the chicken to a bowl, keeping it warm.</p><p> Add chopped garlic to the skillet and saute for a few seconds. Stir in flour and ground black pepper, and cook until the mixture becomes bubbly. Remove the skillet from the heat. Cook fusilli or spaghetti in the boiling water according to package directions or until it is tender but still firm to the bite.</p><p> Meanwhile, using a wire whisk, gradually stir chicken broth into the flour mixture until blended. Gradually stir in milk. Return the skillet to moderate heat. Cook the mixture until it is thickened, stirring constantly, 2 to 3 minutes.</p><p> Using a food processor or electric blender, puree the sauce; add parsley and basil and continue pureeing the sauce until it turns green, stopping frequently to scrape the sides of the container.</p><p> Drain the pasta thoroughly and transfer it to a serving bowl. Add the creamy pesto sauce, the chicken strips, and cheese; toss it gently until it is well mixed. Garnish with additional basil leaves, if desired, and serve immediately.</p><p> For more healthy meal planning made simple, go to www.mealsmatter.org</p><p> 2012, Dairy Council of California</p><p>See more at www.MealsMatter.

Source: Kansas City Star