Just few days separate us from the Halloween day are you ready for the Halloween menu K can’t eat your best food of that day cause your diet , not with me baby .

From every concerned website and book of healthy eating, today I’ve a menu from opera and weli will help you in make your favorite creepy food for Halloween and stay fit too, so now you can eat without sabotaging your regime , but watch your portion carefully.

Halloween “Cheddar Eyeballs”

• 8 ounces (about 2 cups) grated extra-sharp cheddar cheese
• 1/2 cup (1 stick) butter , cut into 6 pieces
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1 cup all-purpose flour
• 1 bottle (6 ounces) pimento-stuffed green olives , drained
Directions
Preheat the oven to 400°. Combine the cheese, butter, cumin, and salt in a food processor and process until well blended. With the machine running, slowly add the flour and stop as soon as a ball of dough forms. Scoop up a tablespoon of the cheese dough and mold it into a ball. Push an olive down into the middle of the eyeball, leaving only the stuffed end showing. Place on an ungreased baking sheet. Repeat with the remaining dough and olives. Bake for 12 to 15 minutes, until golden brown. Serve hot or warm .

Cabbage and Chicken Soup Recipe

Ingredients
• 4 cup(s) water
• 3 cup(s) broth, chicken, fat-free, salt-free
• 2 cup(s) tomato(es), chopped
• 1/2 stalk(s) celery, chopped
• 4 onion(s), green, chopped with tops
• 1 potato(es), peeled and diced
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon thyme
• 1/4 teaspoon caraway seeds
• 3 cup(s) cabbage, shredded
• 1 cup(s) chicken, cooked, chopped
• 1 tablespoon lemon juice
• 2 teaspoon sugar

Preparation
1. In a large soup pot, combine the water, broth, tomatoes, celery, onion, potato, bay leaf, salt, thyme, and caraway seeds.
2. Simmer for 30 minutes to 1 hour. Add the cabbage, chicken, lemon juice, and sugar. Remove the bay leaf and serves
Nutritional Info (Per serving):
Calories: 81, Saturated Fat: 1g, Sodium: 526mg, Dietary Fiber: 2g, Total Fat: 2g, Carbs: 9g, Sugars: 4g, Cholesterol: 16mg, Protein: 7g
Exchanges: Vegetable: 2, Lean Meat: 1
Carb Choices: 0.5

Mushroom and Spinach Side Salad

4 Servings
This side dish makes four servings; it’s perfect to keep in your fridge to add to stir-fries or pasta dishes. Use as many different mushrooms as you can find, especially the healthier varieties like shiitake, enoki and oyster mushrooms. The dried porcini or cepes really add a lot of flavor. You’ll find them in little packages near the produce stands.
Ingredients:
1/2 oz dried porcini or cepes mushrooms (optional)
2 tsbp quality extra-virgin olive oil
1 lb mixed, fresh mushrooms
4 cloves of garlic, minced
1 tsp herb and spice blend
2 cups organic baby spinach leaves
Instructions:
1. If you’re using porcini mushrooms or cepes, put them in a dish with enough hot water to barely cover and let them soak for about 20 minutes. Wash and slice the fresh mushrooms and remove any tough stems.
2. In a large pan with a cover, heat the oil and sauté the mushrooms, including the soaked porcini and the soaking liquid. Stir well, cover and cook gently for 5 minutes. Stir in the garlic and herb blend, cover and cook for another 5 minutes, until the mushrooms are tender and most of the liquid has been absorbed.
3. Add the baby spinach leaves to the mushroom mix. Stir to wilt them briefly, and the dish is ready to serve, or to store in the fridge for later use. You may want to add salt and pepper to taste but most people find it’s not necessary.
Nutritional Information:
Per serving:
110 calories
7 g total fat (1 g sat)
0 mg cholesterol
10 g carbohydrate
3 g protein
2 g fiber
18 mg sodium

Halloween Candy Corn Pizza

Ingredients
• 1 large pizza crust or 1 pound pizza dough
• 1 cup pizza sauce
• 8 ounces (2 cups) shredded mozzarella
• 4 ounces (1 cup) shredded orange cheddar cheese
Directions
Preheat the oven to 450°. Put the pizza crust (or spread the pizza dough into a round) on a baking sheet sprinkled with cornmeal. Smooth the sauce over the crust. Scatter the mozzarella in a thick circle in the very center of the pizza. Scatter the cheddar around the remaining space, leaving a visible rim of sauce and crust. (Keep the two cheeses as separate as possible so they melt into distinct rings of color for the best effect.)

Bake for 10 to 15 minutes if using a prebaked crust, or 20 minutes if using pizza dough. Cut into candy-corn triangles (which will show a white mozzarella tip, then an orange cheese middle and a line of red sauce and white crust), and serve immediately

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