How to Make Halloween Hot Dog Spaghetti “Spiders”

Halloween Hot Dog Spaghetti Spiders

Makes 6 servings

Preparation time: 20 minutes

Cooking time: for the pasta


8 ounces of spaghetti

8 hot dogs, cut into 1-inch pieces

1/2 cup grated parmesan

6 tablespoons butter, cut into pieces

1/2 teaspoon coarse salt

1/4 teaspoon pepper

Marinara sauce or ketchup, presentation suggestions

Thread uncooked spaghetti through pieces of hot dogs. Cook according to directions on pasta package; drain carefully. Mix with Parmesan, butter, coarse salt and pepper; serve mixed with marinara sauce or with ketchup as a dipping sauce. (Adapted from

Per servingg: 453 calories, 14 grams protein, 30 grams fat (61% calories from fat), 14.9 grams saturated fat, 30 grams carbohydrate, 66 milligrams cholesterol, 865 milligrams sodium, 1 gram of fiber.

Number of carbohydrates: 2.

Salisbury steak with mushroom sauce

Makes 5 servings

Preparation time: 20 minutes

Cooking time: 10 to 15 minutes


1 package (0.87 ounce) lower sodium or regular brown gravy mix

1 cup cold water

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

3 tablespoons ketchup, divided

1 pound 95% lean ground beef

8 ounces (about 3 cups) sliced ​​cremini mushrooms, divided

1 egg

1/4 cup dry breadcrumbs

1 teaspoon dried thyme

Place sauce mix in a small bowl; whisk in water. Add the onion powder, garlic powder and 1 tablespoon of ketchup to the mixture; put aside. In a medium bowl, combine ground beef, 1 cup finely chopped mushrooms, egg, breadcrumbs and thyme. Shape into 5 patties (1/2 inch). Heat a large nonstick skillet over medium-high heat. Cook the patties for 5 minutes, turning them once. Whisk the sauce mixture again and add it to the pan along with the remaining mushrooms and remaining ketchup. Bring to boil; reduce heat to low. Cover; cook 5 to 10 minutes or until sauce has thickened and internal temperature of patties reaches 165 degrees.

Per serving: 193 calories, 23 grams protein, 6 grams fat (30% calories from fat), 2.2 grams saturated fat, 11 grams carbs, 87 milligrams cholesterol, 408 milligrams sodium, 1 gram fibers.

Number of carbohydrates: 0.5.

Shrimp and angel hair pasta with ‘alfredo’ sauce and asparagus

Makes 6 servings

Preparation time: 15 minutes

Cooking time: less than 10 minutes, plus pasta, shrimp and asparagus


1 can (13.25 ounces) fine whole grain spaghetti

1 pound uncooked shrimp, peeled, deveined and tails removed

3/4 to 1 pound trimmed fresh asparagus, sliced ​​diagonally into 1-inch pieces

1/2 cup whole milk

2 tablespoons freshly grated parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon crushed red pepper, or more to taste

1 teaspoon of butter

3 slices of light creamy Swiss cheese

cook spaghetti as directed; add shrimp and asparagus for the last 3 minutes of cooking. Drain pasta; put back in the pot. Meanwhile, in a small bowl, combine milk, Parmesan, garlic powder, red pepper, butter and soft cheese. Add cheese mixture pot; cover and cook, stirring often, over low heat 5 minutes or until cheese is melted and sauce has thickened slightly. Serve hot.

Per serving: 340 calories, 23 grams protein, 5 grams fat (12% calories from fat), 1.3 grams saturated fat, 53 grams carbs, 104 milligrams cholesterol, 626 milligrams sodium, 8 grams fibers.

Number of carbohydrates: 3.5

Grilled Sirloin Steaks

Match the steaks with a colorful edamame, red pepper and ginger salad: In a medium bowl, combine 1 cup frozen edamame (thawed), 1 chopped red pepper, 1 chopped shallot, 2 tablespoons crumbled Greek feta cheese and 1 tablespoon chopped fresh ginger; stir to combine. In a small bowl, whisk together 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon Dijon mustard and coarse salt and black pepper to taste. Pour dressing over vegetables; toss to coat. Add more salt and pepper for taste. Next, add mixed greens and bread rolls.

Grilled Portobello Quesadillas

Skip the meat. Brush one side of 8 whole grain flour tortillas with olive oil. Grill 4 portobello mushrooms; place each on the unoiled side of a tortilla and sprinkle with grated pepper jack cheese. Top with remaining tortillas, oiled side out. Grill 1 to 3 minutes per side or until cheese is melted and tortillas are crispy. Cut into quarters.

serve with corn-avocado salad: Cut the kernels from 3 ears of fresh cooked corn. In a medium bowl, toss the corn with 1 diced avocado, 2 thinly sliced ​​green onions, 1 tablespoon olive oil and coarse salt and pepper to taste.

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