When it comes to pizza sales nationwide, Halloween comes in second only to Super Bowl Sunday. Don’t get me wrong, the occasional take-out pizza is a quick fix crowd-pleaser that comes in handy once in awhile. But I’m convinced that on Halloween, arguably the unhealthiest day of the year, it pays to plan ahead and prepare a fast, healthy dinner to counter all those sugary treats.
Yes, yes I understand that Halloween is a once-a-year celebration. But the chilly nighttime weather combined with all that excess sugar makes it even more more important to fill our kids with a warm, nourishing dinner before trick-or-treating. This year, I’m making my “Bride of Frankenstein” Wedding Soup a week in advance, freezing it, and throwing it in the crock pot on the morning of. Made in advance, this festively-named soup is an easy alternative to pizza, a perfect Halloween dinner for your little ghosts and goblins
I’ve posted my recipe below. If you can get away with it, add cabbage to the soup to help stabilize your kids’ blood sugar levels. And be sure to stop by again next week for a fun, engaging, and patriotic idea to manage your kids candy stashes.
Jennifer Lynds is a mother of three (Jack, 6; Mark, 8; Rachel, 12) from Warren, PA. Her approach to healthy eating includes obtaining the majority of her food locally and minimizing food waste.
Bride of Frankenstein Wedding Soup
1 qt organic chicken stock
2 carrots, peeled and diced
1 stalk of celery, diced
1/2 medium onion diced
1 garlic clove, diced
1/2 lb of chicken or chicken meatballs (recipe to follow)
Israeli couscous or small sized pasta
1-2 Tbsp olive oil
Heat oil over medium heat in a soup pot. Add onions, carrots and celery. Sauté vegetables for 5-7 minutes. Add garlic and cook 1-2 additional minutes. Add broth and bring to a boil. Add chicken. Cook for 20 minutes or until chicken is cooked through. At this point you could serve the soup, place it in the crock pot on low or cool it and freeze it.
Before serving, cook the couscous or pasta according to package directions. Portion cooked post into individual bools, add soup, and top with and top with fresh parsley or basil.
1/2 c bread crumbs
1 Clove garlic diced or shredded
Salt and pepper
Splash of water
Add all ingredients and mix well. Add just enough bread crumbs to bind – not dry out – mixture. Add to boiling stock. Cook for 20 min or until cooked thoroughly.