These simple, festive, & delish recipes are perfect for a spooktacular feast! 👻 Easy to throw together = more time for trick-or-treating! 😜 Here's what's on our menu starting with our fave Halloween tradition: Best Ever Chili! Happy Halloween! 🎃

Best Ever Chili

Makes 4 servings
350 calories / 12F / 36C / 24P

8 oz. lean ground beef
1 cup yellow onion, minced
2 cups green bell pepper, minced
1 tsp. minced garlic
2 Tbs. flat leaf parsley, chopped
1 jalapeño pepper, chopped (optional
2 tsp. chili powder
1 tsp. cumin
½ tsp. oregano
½ tsp. sea salt
½ tsp. ground black pepper
1 cup tomato sauce
2 cups diced tomatoes
1 cup black beans, drained and rinsed
1 cup kidney beans, drained and rinsed
Toppings per serving:
30g avocado, chopped
1 Tbs. nonfat, plain Greek yogurt
1 Tbs. low-fat shredded mozzarella cheese

1. In a skillet, brown ground beef until no longer pink. Drain fat and remove from skillet. 

2. Spray skillet with cooking spray and add onions, bell peppers, garlic, parsley and jalapeño peppers. Cook over medium heat for about 5 minutes or until veggies are tender and fragrant. Remove from heat and add all the seasonings. 

3. Add all ingredients, minus the toppings, to a crock pot. Cook on low for 3-4 hours (or simmer in a pot on the stovetop for 1 hour). 

4. Weigh the entire recipe and divide weight by four to get the amount needed to get one serving. Serve warm topped with cheese, Greek yogurt and avocado. 

Chocolate Protein Monster Mix

Makes 13 servings 
300 calories / 13F / 38C / 8P/ per serving 

6 cups Chex Rice Cereal
1 ½ cups mini pretzels
3 cups air-popped popcorn 
2 servings CSE Chocolate Brownie Batter or Chocolate Peanut Butter Protein Powder
½ cup CSE Chocolate Peanut Butter Cup Peanut Butter
1 ½ cups milk or dark chocolate melting wafers 
30 pieces candy corn
57 pieces Reese’s Pieces candy
23 Reese’s Minis 

1. Combine the Chex cereal, pretzels and popcorn in a large bowl; set aside.

2. In a separate bowl, add chocolate melting wafers and microwave at 30-second increments until chocolate is melted and smooth. Add nut butter and protein powder, stirring until completely combined.

3. Pour chocolate mixture over dry ingredients and stir until well coated. Sprinkle candy corn, Reese’s Pieces, and Reese’s Minis.  Mix until combined.

4. Pour mixture out onto a baking sheet lined with parchment paper. Spread out into a single layer.

5. Set aside until chocolate hardens. Divide into equal portions for each serving.

Vanilla Protein Monster Mix

Makes 14 servings 
300 calories / 12F / 40C / 7P 

6 cups Chex Rice Cereal
1 ½ cups mini pretzels
3 cups air-popped popcorn
2 servings CSE Simply Vanilla Protein Powder
2 cups white chocolate melting wafers 
30 pieces candy corn
57 pieces Reese’s Pieces candy
23 Reese’s Minis 

1. Combine the Chex cereal, pretzels and popcorn in a large bowl; set aside.

2. In a separate bowl, add chocolate melting wafers and microwave at 30-second increments until chocolate is melted and smooth. 

3. Pour chocolate over dry ingredients and stir until well coated. Sprinkle protein powder over mixture and stir until combined and well coated. Add candy corn, Reese’s Pieces, and Reese’s Minis. Mix until combined.

4. Pour mixture out onto a baking sheet lined with parchment paper. Spread out into a single layer.

5. Set aside until chocolate hardens. Divide into equal portions for each serving.

Pumpkin Roll 

Makes 10 servings
320 calories / 13F / 43C / 8.5P / per serving

1 serving CSE Pumpkin Pie Protein Powder
1/2 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 Tbs. pumpkin pie spice
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 cup coconut sugar
2/3 cup canned pumpkin
1/4 cup powdered sugar, optional for garnish
Cream Cheese Filling:
1 (8 ounce) Neufchâtel cream cheese (room temperature)
6 Tbs. grass-fed butter (room temperature)
1 serving CSE Simply Vanilla Protein Powder
3 Tbs. raw honey
1 teaspoon vanilla extract

1. Preheat the oven to 375 degrees. Place parchment paper into a 10x15” rimmed baking sheet leaving about an inch of the parchment paper hanging over the edges of all sides of the pan.

2. Add the protein powder, flour, baking powder, baking soda, pumpkin pie spice and salt to a large mixing bowl. Stir until well combined.

3. In a separate mixing bowl, add the eggs, vanilla extract and coconut sugar. Whisk together until just combined, then whisk in the pumpkin until smooth. Add the wet ingredients to the dry and mix until just combined.

4. Pour the cake batter into the prepared pan. Spread the batter out evenly with a rubber spatula, coating the entire pan. Bake for 10-12 minutes.

5. Remove from the oven and then holding the sides of the parchment paper, remove the cake from the pan and set on the counter. Slowly roll the cake, leaving the parchment paper on and place on a cooling rack. Let cool completely.

6. Make the filling by adding the cream cheese and the butter to a small mixing bowl. Beat together until smooth. Add the protein powder and beat until smooth. Add the honey and the vanilla and beat until smooth.

7. Unroll the cake and spread the cream cheese filling evenly over the entire cake. Gently roll the cake back up with the cream cheese filling now on the inside. This time, carefully remove the parchment paper from the cake as you roll it up. Wrap the pumpkin roll in plastic wrap and store in the fridge until ready to serve. Top with powdered sugar and cut into 10 even slices. Enjoy!

PB Pumpkin Cream Shake

Makes 1 serving
250 calories / 9F / 26C / 17P

1 cup unsweetened almond milk
½ serving (16g) CSE Simply Vanilla or Pumpkin Pie Protein Powder
50g frozen banana slices
¼ cup canned pumpkin
1 Tbs. OffBeat Powdered Peanut Butter
½ Tbs. OffBeat Sweet Classic Peanut Butter or natural peanut butter
½ tsp. pumpkin pie spice
8-10 (130g) ice cubes
Topping:
2 Tbs. spray whipped cream

1. Add all of the ingredients to a high-powered blender. Blend on high until smooth.

2. Pour into a cup, top with whipped cream and enjoy!