Here are some great ideas for Halloween food and fun from Safeway.
Halloween goodies instead of dinner? No, not this year. Together, Safeway, and Chef Jeff (Executive Chef of Safeway’s Culinary Center) are providing help to ensure your ghosts and goblins head out for trick or treating filled with nutritious treats before they enjoy the sugar-filled ones. Designed for busy parents like me, Chef Jeff’s recipes use 5 or less ingredients and can be accomplished in 5 simple steps – my favorite kind! This way you can spend your time enjoying the kids instead of being trapped the kitchen. Halloween comes and goes, and so do the years where the kids will want to spend it with you – take it from me, the Mother of a teen. Plus, in addition to saving you time, these recipes will save you money compared to the pre-prepared store bought options. The ingredients are affordable and readily available at your nearest Safeway ( Store Locator here>). For more ideas and recipes check out SafewayHoliday.com
Bloody Good Ghoul Aid
- 32 ounce O’ Organics pomegranate soda
- 12 ounce Refreshe soda water
- 8-10 Maraschino cherries cut into ¼ pieces plus juice
- ½ cup blueberries
- 2-3 cups ice cubes
- Use your favorite punchbowl or water-pitcher and combine the ingredients together (except for the ice cubes), reserve chilled until ready to serve, stir in ice cubes and enjoy.
Note: Floating eye balls, fake fingers and hands from the specialty store add a degree of fun to the mix.
Serving Size: Servings approximately 4-6
Spooky Baked Chicken Fingers
Easy to prepare and bake, this meal is perfect to serve before trick-or-treating
- Nonstick spray or vegetable oil
- 8-10 strips of O’ Organics Chicken breast, cut into finger sized strips, approximately 1 lb.
- 1-2 cups all-purpose flour
- 2-3 eggs, beaten
- ¼ cup whole milk (to combine with beaten eggs)
- 1-2 cups snack artist potato or tortilla chips crushed for breading
- Preheat oven to 375°F
- Spray a baking sheet with the nonstick spray
- Place the flour, beaten eggs and bread crumbs into three separate bowls
- Dredge the chicken strips with flour, dip them into the eggs, and then roll them in the crushed potato chips – make sure to coat all sides evenly
- Place the strips on the cookie sheet and bake for approximately 8-10 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F
Note: To make the strips look extra scary and finger-like, cut the olives into half rings, dot the end of the strip with ketchup or BBQ sauce and stick the cut olive into place, to create a frightening fingernail.
Serving Size: Makes 3-4 appetizer portions
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