My husband spared no expense in designing his Halloween costume this year. A few puffs of breath and he is instantly transformed into a "leaf blower."Since we live a few miles outside of town, Halloween around our house is pretty quiet. It has been several years since trick-or-treaters have knocked on our door, partly because the kids who live near us are now too old to trick-or-treat, and partly because the businesses downtown, and various churches, hold events for the kids.
Our concession to Halloween is brewing up a pot of chili, and baking a crustless pumpkin pie for dessert. Here are the recipes, both of which are diet-friendly:
Chili
1 lb. 96% fat free ground beef
1 package of onion soup mix
2 cans of Mexican style tomatoes and juice
2 cans of ranch style pinto beans
1 (1 lb., 10 oz.) bottle of spaghetti sauce - traditional, garden combination, or your favorite
3 tablespoons of chili powder
1 to 2 teaspoons of cumin
1 teaspoon of Mexican seasoning (optional)
1 teaspoon paprika
1 and 1/2 teaspoon minced garlic (in a jar)
Pepper to taste
In large pan (we use a dutch oven) sprayed with cooking spray, saute' ground beef and minced garlic until all the pink disappears from the meat. Add remaining ingredients and simmer about one hour.
Crustless Pumpkin Pie
1 (15 oz.) can pumpkin, or 1 and 3/4 cups of cooked, fresh pumpkin
1 (12 oz.) can of fat free evaporated milk
1 cup of Splenda sweetener
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon vanilla
1/2 cup egg substitute
Mix ingredients together thoroughly and pour into a 9-inch glass pie dish that has been sprayed with cooking spray. Bake at 350 degrees for 55 minutes, or until a knive inserted in the center of the pie comes out clean.
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