In this post, I’m sharing some High Protein Treats for This Halloween! These spooky treats are sure to delight your kids and your waistband this Halloween.
Happy Halloween Fam! I CANNOT believe that we’re already celebrating Halloween. The end of the year is coming fast and this is usually the time of year when we’re all falling a bit off the bandwagon… sneaking a few pieces of Halloween candy, snacking on all the leftovers when you’re cleaning up, and having family overall leads to that extra holiday weight we dread!
It doesn’t have to be that way though! This year I’ve got 5 High Protein Treats for Halloween. These alternatives will have your kids begging for more! (Plus you can turn any of these into a spooky family activity).
But before we get into that, have you seen my favorite recipes revamped using pumpkin?! YUP. I made 10 traditional recipes with a fun fall twist. Check them out HERE.
High Protein Halloween Treats
Jack-O-Lantern Peppers
Servings: 6
Preparation Time: 15 minutes
Cooking Time: 1 hour
Ingredients:
- 1 pound ground beef
- 4 whole wheat bread slices, cubed
- An egg
- 1 small tomato, chopped finely
- 1 small onion, chopped
- 2 garlic cloves, minced
- ½ cup chili sauce
- ¼ cup prepared yellow mustard
- 3 tablespoons Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 6 yellow bell peppers
Instructions:
- Preheat the oven to 350 degrees F. Grease an 8×8-inch baking dish.
- In a bowl, add all ingredients except bell peppers and gently stir to combine.
- With a sharp paring knife, cut jack-o-lantern faces into each bell pepper, making eyes, nose, and pointy teeth smile.
- Remove the top of each bell pepper and scoop out the seeds and cores.
- Stuff each bell pepper with the beef mixture evenly.
- Arrange stuffed bell peppers into the prepared baking dish.
- Bake for about 1 hour.
- Serve warm.
Nutritional Information per Serving:
Calories: 252
Fat: 7.1g
Sat Fat: 2.1g
Carbohydrates: 20.5g
Fiber: 4.5g
Sugar: 9.3g
Protein: 28.1g
Scary Eyeball Pasta
Servings: 3
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Ingredients:
- 1 tablespoon olive oil
- Tablespoon garlic, chopped
- Tablespoon red chili, chopped
- 1 (14-ounce) can diced tomatoes
- 10 cherry tomatoes, halved and seeded
- 20 mini mozzarella balls
- 10 black olives, halved
- 7 ounces fresh green tagliatelle pasta
- ½ cup prepared pesto
Instructions:
- For the tomato sauce: In a skillet, heat oil over medium heat and sauté garlic and red chili for about 30 seconds.
- Add canned tomatoes and simmer for about 5-10 minutes or until the mixture becomes thick.
- Stuff each cherry tomato half with a mozzarella ball.
- Place one olive piece in the center of each mozzarella ball.
- In a pan of lightly salted boiling water, cook the pasta according to the package’s instructions.
- Drain pasta and transfer into a bowl.
- Add the pesto and stir to combine.
- Divide pasta onto serving plates.
- Place some tomato sauce in the center of the pasta onto each plate.
- Arrange the stuffed tomato eyeballs on top of the sauce and serve.
Nutritional Information per Serving:
Calories: 541
Fat: 30.1g
Sat Fat: 7.5g
Carbohydrates: 48g
Fiber: 3.2g
Sugar: 7g
Protein: 21.2g
Spooky Pork Ribs
Servings: 8
Preparation Time: 15 minutes
Cooking Time: 1 hour 5 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, minced
- 1½ cups honey
- 1 cup Dijon mustard
- ½ cup cider vinegar
- 3 tablespoons red pepper flakes, crushed
- 1 teaspoon Cajun seasoning
- Salt and freshly ground black pepper, to taste
- 2 (2-pound) slabs baby back pork ribs
Instructions:
- Preheat the grill to medium heat. Lightly grease the grill grate.
- In a small pan, heat the oil over medium heat and sauté onion for about 5 minutes.
- Add honey, mustard, vinegar, red pepper flakes, Cajun seasoning, salt, and black pepper and stir to combine.
- Reduce heat to low and simmer for about 5 minutes, stirring occasionally.
- Remove from heat and set aside.
- Sprinkle ribs with salt and pepper generously.
- Place the ribs onto the grill grate.
- Cover the grill and open vents halfway.
- Cook for about 35 minutes, flipping once halfway through.
- After 35 minutes of cooking, coat the ribs with sauce evenly.
- Place the ribs onto the grill and cook, covered for about 5-10 minutes per side.
- Meanwhile, in a microwave-safe bowl, add the remaining sauce and microwave until heated completely.
- Remove the ribs from the grill and place them onto serving plates.
- Top with sauce and serve.
Nutritional Information per Serving:
Calories: 578
Fat: 32.2g
Sat Fat: 10.7g
Carbohydrates: 56.1g
Fiber: 1.9g
Sugar: 53g
Protein: 20g
Mummy Dogs
Servings: 8
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Ingredients:
- 1 (8-ounce) can crescent roll dough
- 8 Hot Dogs
- 16 candy eyes
- Cooking spray, as required
Instructions:
- Preheat the oven to 375 degrees F.
- Unroll dough and separate into 4 rectangles.
- Cut each rectangle into ½-inch strips lengthwise.
- Join 2 strips together to form one long bandage.
- Cut each cheese slice into 4 strips.
- Then, cut each cheese strips into quarters.
- Wrap dough bandage around each hot dog and then ¼ slice of cheese. (Making sure to leave a gap for face).
- Arrange wrapped hot dogs onto a non-stick cookie sheet in a single layer and spray with cooking spray lightly.
- Bake for about 15 minutes.
- Remove from oven and place 2 eyes on each mummy.
- Serve immediately.
Nutritional Information per Serving:
Calories: 446
Fat: 34.6g
Sat Fat: 13.5g
Carbohydrates: 19g
Fiber: 0.2g
Sugar: 5.5g
Protein: 15g
Spider’s Web Cheesecake
Servings: 10
Preparation Time: 20 minutes
Cooking Time: 55 minutes
Ingredients:
- 18 Oreo cookies, crushed finely
- 2 tablespoons plus 1 teaspoon butter, melted and divided
- ¾ cup sugar
- 3 (8-ounce) packages cream cheese, softened
- 1 (15-ounce) can of pumpkin
- 1 tablespoon pumpkin pie spice
- 3 eggs
- 1 cup sour cream
- 1-ounce semi-sweet chocolate
Instructions:
- Preheat the oven to 350 degrees F. Grease a 9-inch springform pan.
- In a bowl, mix together cookie crumbs and 2 tablespoons of butter.
- Place the crumb mixture in the bottom of the prepared pan evenly and press to smooth.
- In a bowl, add sugar and cream cheese and with an electric mixer, beat until well combined.
- Add pumpkin and pie spice and mix well.
- Add eggs, 1 at a time, and mix at low speed after each addition.
- Place mixture over the crust evenly.
- Bake for about 50-55 minutes.
- Remove the pan from oven and place onto a wire rack to cool slightly.
- Place the sour cream over top of the cheesecake evenly.
- Carefully run a knife around rim of the pan to loosen the cake and let it cool completely before removing rim.
- In a microwave-safe bowl, add chocolate and remaining butter and microwave on Medium for about 30 seconds.
- Remove from microwave and stir until smooth.
- Drizzle chocolate mixture over cheesecake in a spiral pattern.
- With a toothpick, pull lines from the center of the cheesecake to the outside edge to create a spider’s web.
- Refrigerate for at least 4 hours before serving.
Nutritional Information per Serving:
Calories: 503
Fat: 37.1g
Sat Fat: 21.4g
Carbohydrates: 36.5g
Fiber: 1.8g
Sugar: 25.5g
Protein: 10g
And there you have it! 5 High Protein Treats for this Halloween! I can’t wait to make these treats with my family. What about you?
Alright, ladies! I gotta know, which one of these is your favorite?! Are you gonna be making any of these with your family this week? If you do, I gotta see! Make sure to post a photo to IG and tag me (@nathaliamelofit) so I can see how it turned out.
Work With Me Personally – I know it’s not always easy to take that first step, especially with the holidays just around the corner. You’re not alone, and I’ve got your back. If you want to join my “12 Week No Weight Gain Holiday Season Coaching” send an email to [email protected] with the subject line “Holiday Coaching” and we can set up a time to talk about your goals and how I can help!
Save this post to Pinterest to help other mamas find these high-protein treats for Halloween! And follow me for more @nathaliamelofit.
