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Halloween Night

October 29, 2010

Excuse me for posting this soooo late. The children decided to wake me up early–excited about their school Halloween parade and parties at school. Then it was a whirlwind to get them to eat, apply makeup and get in costume (and then back into costume) before we all left for the Halloween parade. Of course, then they wanted Mom to stay for the parties, lunch, and to see all their friends costumes.

When I finally got a minute to sneak away from the kids school–I headed over to the grand opening of Cafe Zupas in Orem. I was dying to try their Caribbean Pumpkin Coconut Soup. Must say–delicious!! And I’m so glad I braved the crowds to try it out . (It’s only available until tomorrow!)

Halloween is an exciting time as a parent. It’s a chance to watch your children enjoy the fun of the holiday that you had as a child. However, for my husband, Halloween wasn’t so fun as a kid. Having Type 1 diabetes in the dark ages, he wasn’t allowed to have candy. So he got to trick or treat, then turn his candy over when he got home. His parents would let him enjoy one piece–one piece!!–of candy. Technology is a wonderful thing, and now he gets to enjoy a few more treats each holiday, only needing to account for the carbohydrates in the treats he eats, and taking insulin accordingly.

In our family though, we’ve decided to hold onto some of his hold traditions–making the focus of the holiday on the family dinner and not so much the trick or treating and candy. But we all know what the kids are thinking about! 🙂

Our family dinners usually includes turkey chili. The beans are full of fiber and good for you! I also use lean turkey (or go vegetarian) and include plenty of lycopene with the delicious flavor of tomatoes. Any turkey chili recipe will work but I usually just use the recipe on the back of my seasoning packet. Try Simply Organic Veggie Chili Seasoning Mix or McCormick Chili Seasoning Mix.

And for dessert, well every good meal includes dessert, right? Enjoy this low fat (but still surprisingly delicious and flavorful) caramel pecan cheescake. Actually, that was one of the first things that my husband worried about when he was asked to try the recipe. And was surprised that it tasted as good as it did.

This is straight out of the Betty Crocker Cooking with Diabetes book. The only discrepancies that we had with the recipe were the serving sizes. The recipe states that it’s 16 servings, but that was one mighty small piece of pie. Like, two bites for my husband! I’m sorry, but it was definetely more like an 8 serving size pie. Come on Betty, be a little realistic!!

Caramel Pecan Cheesecake

Adapted from Betty Crocker

1/2 cup graham cracker crumbs

2 8oz pkgs fat free cream cheese (reduced fat can be used)

2/3 cup sugar
3 egg whites
2 teaspoons vanilla
2 cups vanilla non fat or low fat yogurt (if no yogurt, you can substitute fat free or light sour cream)
2 tablespoons unbleached all-purpose flour
1/3 cup fat-free caramel topping
  Pecan bites, if desired
  • Heat oven to 300°F. Spray springform pan, 9×3 inches, with cooking spray. Sprinkle graham cracker crumbs over the bottom of pan.
  • Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt (or sour cream) and flour. Beat on low speed until smooth.
  • Carefully spread batter over graham cracker crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
  • Drizzle caramel topping over cheesecake. Garnish with pecan bits. Store covered in the refrigerator.
  • Nutrition Facts: 1 serving: 175 calories,

    • (Calories from Fat 65 ),
    • Total Fat 7 g
      • (Saturated Fat 5 g,
    • Cholesterol 25 mg;
    • Sodium 180 mg;
    • Total Carbohydrate 23 g
      • (Dietary Fiber 0g,
    • Protein 5 g;

    Percent Daily Value*:

    • Vitamin A 6 %;
    • Vitamin C 0%;
    • Calcium 6 %;
    • Iron 0%;

    Exchanges:

    • 1 Starch;
    • 1/2 Milk;
    • 1 Fat;

    *Percent Daily Values are based on a 2,000 calorie diet.

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    4 Comments leave one →
    1. October 29, 2010 9:47 pm

      I know what I’m doing for lunch tomorrow – thanks for the tip on the yummy soup!

      Happy Hauntings to you and your little goblins!

    2. November 18, 2010 4:21 pm

      Traci, these recipes are amazing! I’m glad I found this.

      • healthydealsnsteals permalink
        November 18, 2010 7:51 pm

        Thanks Angela! I feel the same about your blog. Love all the crafts. Just wish I could sew! 🙂 Miss you guys!

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