Make It A Healthy Halloween

By author photo Jenny Craig Team


With Halloween on our doorstep it is easy to slip a little too far into the trick and treating and find yourself off track. But here are some great recipes and tip[s that will ensure you avoid the scary scales results.

Tips to Halloween success:

Eat before Trick or Treating – have your Jenny Craig meal and some extra Free Foods so you are satisfied and will find it easier to resist temptation.
Keep carrot sticks, celery sticks, cherry tomatoes, cucumber sticks and/or capsicum sticks to snack on. Dip in tomato salsa for some extra zing!
Drink water throughout – don’t mistake hunger for thirst!
Wait till the last minute to buy the treats and keep them out of sight.
Go for a walk with the kids if they are Trick or Treating. Chew on sugar-free chewing gum or have sugar-free mints or lollies to resist putting sweets in your mouth!
Save your favourite Jenny snack for when people around you are eating treats.
Remember Halloween is only a ONE day event, not a week or month. Once Halloween is over, get all of the treats out of the house.
Weigh the Pros and Pros – write down the pros of indulging in the Halloween goodies versus the pros of sticking to your weekly plan.


Healthy Halloween treats:


JACK O’LANTERN JAFFA MOUSSE (Choc Mousse) (make 1 for each of your family members)

Step 1 – Make Orange Coulis – Take one orange and cut off top, scoop out the flesh and place in a microwave safe dish. Add 2 teaspoons of sugar free apricot jam, stir, cover and microwave for 1 minute. Set aside.

Step 2 – Make Jenny Choc Mousse as directed and fill the orange cavity with the mixture. Allow to set.

** To be extra creative you can carefully cut out eyes, nose and mouth into the outside of the orange, being very careful not to pierce the white of the orange (only the skin).

Once set, serve Mousse with the Orange Coulis.


JELLY MOUSSE (Choc Mousse)

The Jenny Choc Mousse can also be served with any flavour of diet jelly (raspberry, lime, plum etc.) Make diet jelly according to instructions and set. Once jelly has set make up the Choc Mousse mixture. Pour Mousse mixture gently over the set jelly and set again in fridge.


BURRITO SPLAT (Bean & Cheese Burrito)

(Requires ½ milk serve for cheese)

Thaw your Bean and Cheese Burrito, unfold and evenly spread filling around the Tortilla. Then evenly spread 2 tablespoons of Salsa over the filling.

Top the Salsa with slices of red and green capsicum, onion and mushrooms. Sprinkle 2 tablespoons of low fat, grated Mozzarella Cheese and a few shakes of Italian mixed herbs.

Bake in oven at 180-200 degrees Celsius for approx. 20 minutes, or until crisp.

Serve topped with Rocket.


WORMS & EYEBALLS (Spaghetti and Meatballs) (Great idea to make similar for the kids)

Heat Jenny Craig Spaghetti and Meatballs as directed. Meanwhile sauté ½ a small onion, ½ cup of sliced mushrooms and some diced garlic for 5 minutes. Add ½ cup salt reduced canned chopped tomatoes (or fresh), 2 teaspoons tomato paste and ½ teaspoon of oregano. Reduce heat and simmer for a few minutes. Take off heat; combine with prepared Spaghetti and Meatballs along with 2 teaspoons of balsamic vinegar.

Serve with your favourite non starchy vegetables or salad.


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