Wicked Wizard's October Menu

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What to do when it’s Halloween and you need to make your weekly, make it goolish, of course!  Each family member got to choose two dinners this week. To make it fun, I had them write their food choice on a slip of paper with a spooky twist.  The three delighted in designing their creative menu items. Items include:

Menu

Monday: Mongolian Death Worms in Basilisk Blood (Spaghetti with dream field pasta) E

Tuesday:  Pumpkin Taco Tarts S (Made with beans, low carb tortillas and mozzarella cheese) Made with our new pizza creation as the taco tarts. *See Recipe Below 

Wednesday: Devilish Delight (Chili and Bean Soup) E *See Recipe Below 

Thursday: Slimy Pickles with Squiggly Mac Salad (Trim Mac Salad Page 181 from The Trim Healthy Cookbook)

Friday: Monster Eye and Spider Crawling Pizza & Movie Night (S).  There are a couple new recipe’s for crusts in the book Trim Healthy Table that we’ve been meaning to try!

Saturday: Mommy Dogs  with Witch Fingers (Green Fries)(S), Our green fries are simply green beans or zucchini strips cooked in the air fryer a perfect alternative french fries.

Sunday: Haunted Halloween Tea with Eye balls (deviled eggs) and Grizzly Gorp (Cheese and Wasa crackers)  

For my Sweet Tooth

Pumpkin Gummy Candy I’ll be using the tart cherry recipe but with pumpkin juice to make these gummy candies.

Creamy Pumpkin Chocolate Fried Taco (S) 

  • Haunted Halloween Tea with Eye balls (deviled eggs) and Grizzly Gorp (Cheese and Wasa crackers) S

Insta-Pot Pizza Chili

  • 2 pound ground turkey

  • 1 medium onion diced

  • 1 tsp butter

  • 2 cans RoTel Diced Tomatoes with Green Chilies

  • 2 cans of the following beans (Black, any kind of White & Kidney)

  • 1 – 2 Tablespoons chili powder (depending on how spicy you like your chili)

  • 1 Tablespoon cumin 

  • 1 Tablespoon Italian Seasoning

  • 1 tablespoon apple cider vinegar

  • 1 cup chicken stock

  • Himalayan salt and pepper to taste

  • 1 cup chicken stock low sodium

  • 3 ounce can of tomato paste.

  • 2 cans of sugar-free pizza sauce

Press Sauté button and add butter and onion and ground turkey. Once the onion and turkey has been cooked, turn off Sauté mood and add the rest of the ingredients. Close lid and pressure cook on chili at High Pressure for 30 minutes, followed by Natural Release. Open the lid carefully.

New Crust Creation:

  • 2 cups mozzarella cheese

  • 1 tablespoon cream cheese

  • 1 egg

  • 1/2 cup baking blend

  • 1/4 cup psyllium husk

  • 1/4 cup nutritional yeast

  • 1/2 cup Parmesan cheese

  • 1 tablespoon Italian seasoning.

Place the both the mozzarella and cream cheese into the microwave for a 1 minuet and 1/2. Add the remaining ingredients and mix well.  If the dough is to soft, add more parmesan cheese or baking blend until easy to roll out. Place the dough between to pieces of parchment paper. I prefer to use a fondant roller to stretch the crust or you can use a rolling pin. Cook at 400 degrees for 10 mins until browned.  Place desired toppings on crust and cook for an additional 10 minuets or until the cheese is browned.