Lunches for Sebastian this week - just spooky sandwiches. Those are just sandwiches cut with Halloween cookie cutters. He's so weird about his lunch. He doesn't want to take anything "new" so we stick with peanut butter & jelly/honey/nutella sandwiches, sometimes some mini pizzas on Sandwich Thins or light English muffins. He won't take leftovers. Turd.
Speaking of turds, I am still on the lookout for a good cookie recipe that can be made to look like dog shit. Sam said he'd eat it.
Monday's dinner is vegetarian chill-ee with blue moon corn muffins. I'm just using my favorite easy vegetarian chili recipe.
1/2 c dried black beans
1/2 c dried pinto beans
1 14-oz can diced tomatoes
1 8-oz can tomato sauce
1/2 onion, diced
3 cloves roasted garlic, minced
1 bell pepper, diced
2 tbsp olive oil
1/4 cup vegetable broth
2 tbsp chili powder
1/2 tsp salt
1/2 tsp pepper
dash cayenne pepper
dash red pepper flakes
1/2 cup TVP + 1/2 cup water
1. Cook the dried beans according to the directions on the package.
2. In a medium to large soup pot, sautee the onion, bell pepper and garlic in the olive oil. Add tomatoes, vegetable broth and chili powder and stir.
3. Reduce heat to medium low and add beans. Stir occasionally and cook for at least 20 minutes. Add TVP and water 10 minutes before done cooking. Of course, the longer you cook chili the better, but if you're pressed for time, 20 minutes is fine.
4. For a spicier chili, add extra cayenne and red pepper flakes. Makes 6 servings.
Blue Moon Corn Muffins - Okay, I cheated here. There is a recipe for this in 13 Halloween Recipes but it's not Weight Watchers Core friendly. So I made Core'N bread with a little blue food coloring.
Core'N Bread
1 cup cornmeal
1/2 cup Cream of Wheat, uncooked
1 cup ff sour cream
1/2 cup unsweetened applesauce
1 tsp baking powder
1/2 tsp salt
1/3 cup splenda
2 tsp olive oil
2 eggs
1/2 cup ff milk.
The cornbread bakes in a sprayed 8x8" pan at 400 for 35 minutes.
On Tuesday - chicken salad pita monsters.
On Wednesday - jack-o-lantern sloppy joe pie. I'll be using ground venison instead of turkey sausage.
On Thursday - Halloween Soup.
1 pound black beans
1 large onion, chopped
2 cloves garlic, diced
2 tablespoon A-1 Sauce
salt and cayenne pepper to taste
1 pound carrots, sliced into rounds
cilantro for garnish (optional)
1. Rinse and soak beans for 6 hours or overnight.
2. Drain beans and empty into a large soup pot.
3. Add enough water to cover the beans by 2 to 3 inches.
4. Bring to a boil and then skim off any foam that rises to the surface.
5. Add garlic and onion.
6. Lower heat and cook until onions are soft, about 15 minutes.
7. Next, add A-1 Sauce and salt and cayenne pepper to taste.
8. Cook for about 1 hour.
9. Add carrots and continue cooking for another 30 minutes.
10. Garnish with cilantro, if desired, before serving.
On Friday - Cannibal Platter.
Fingers and Ears:
1 lb. medium-large shrimp, divided
1/4 lb. small peeled shrimp
3 tbsp. salted butter
1 tbsp. olive oil
1 head of garlic, cloves peeled and chopped
Pinch of crushed red pepper
2 tsp. chopped fresh rosemary
Salt, to taste
Freshly ground black pepper, to taste
Toothpicks
Freshly squeezed lemon juice, to taste
1 lb. medium-large shrimp, divided
1/4 lb. small peeled shrimp
3 tbsp. salted butter
1 tbsp. olive oil
1 head of garlic, cloves peeled and chopped
Pinch of crushed red pepper
2 tsp. chopped fresh rosemary
Salt, to taste
Freshly ground black pepper, to taste
Toothpicks
Freshly squeezed lemon juice, to taste
Testicles:
10-12 large sea scallops, rinsed and thoroughly dried
2 tbsp. flour
1 tsp. Cajun seasoning
1 tbsp. olive oil
Freshly squeezed lemon juice, to taste
10-12 large sea scallops, rinsed and thoroughly dried
2 tbsp. flour
1 tsp. Cajun seasoning
1 tbsp. olive oil
Freshly squeezed lemon juice, to taste
1. To make the fingers and ears, divide your pile of medium-large shrimp in half. Use half for fingers, and half for ears.
2. To create the fingers, peel each shrimp, leaving on the tail and the last segment of shell right before the tail. Devein each shrimp, cutting into the shrimp as little as possible to do so. Using a pair of kitchen scissors, cut the tail off of each shrimp, leaving the small shelled end intact. Keeping the shrimp as straight as possible thread each one onto a toothpick or a length of skewer. This will keep them from curling as they cook. Refrigerate until ready to cook.
3. To create the ears, completely peel and devein the other half of your medium-large shrimp. Butterfly them generously to devein. This helps give them their "ear" shape. Tuck a small peeled and deveined shrimp into curve of each larger shrimp. Skewer them both together with a toothpick. Refrigerate until ready to cook.
4. The sea scallop "testicles" are basically ready to go - they require no preparation.
5. To cook your Cannibal platter, melt the butter and olive oil together in a large saute pan. Add the garlic and red pepper and cook over low heat until garlic is very tender, about 15 minutes. Don't let it burn or brown!
6. Add rosemary. Cook 2-3 minutes more.
7. To cook the finger and ear shrimps, salt and pepper them to taste and add them to the pan. You may need to do this in stages. Cook 2-3 minutes per side, until pink and cooked through. Sprinkle with lemon juice to taste and keep warm (if desired - they're also good cold) until ready to serve.
8. To cook the scallop "testicles," mix the flour and Cajun seasoning in a small bowl. Dredge scallops in flour mixture.
9. In a skillet, heat oil until hot. Cook scallops in oil, turning once, until both sides are brown, about 5-6 minutes. Remove from the heat and sprinkle lemon over.
10. Arrange your "testicles," "fingers," and "ears," creatively on a platter and pour the sauce for each over top. Serve with your choice of dipping sauces, if desired. And don't forget to label each of these gross Halloween foods for maximum gross-out!
Saturday's dinner is pizza mummies. We're making them with chicken breast & Sandwich Thins instead of pepperoni & English muffins.
Sunday's breakfast will be pumpkin oat pancakes.
1 cup all-purpose flour
1 cup quick-cooking oats
2 tablespoon wheat germ
2 teaspoon sugar
2 teaspoon baking powder
1/2 teaspoon salt
Pinch ground cinnamon
1 cup milk
1 egg, lightly beaten
3/4 cup canned pumpkin
2 tablespoon vegetable oil
chocolate chips or raisins (optional)
1. In a bowl, combine the flour, oats, wheat germ, sugar, baking powder, salt and cinnamon.
2. Combine milk, egg, pumpkin and oil in separate bowl; stir into dry ingredients just until
moistened.
3. Pour batter by 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top of
pancakes.
4. Cook until second side is golden brown. Decorate with chocolate chips and raisins if desired.
Yields 10-12 pancakes
And dinner will be vampire-repelling burgers with potato worms. This is just burgers with minced garlic and potatoes cut into worm shapes and baked.
For beverages, Sebastian loves Blood Juice - a little red Kool Aid mixed with club soda or Sprite/7-Up.
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