CSE Halloween Recipes

October 26, 2021

Happy Halloween! 👻 We're celebrating this spooktacular weekend with a few CSE recipes that are festive, delish, and SO easy to throw together - so you can get on with your trick-or-treating. 😜 Here's what's on our menu starting with our fave Halloween tradition: Best Ever Chili! 🎉

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. 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.

Mummies in a Blanket

Makes 4 Servings
325 Calories / 13F / 27C / 28P

4 chicken sausage links
1 ½ cups CSE Vanilla Pancake & Waffle Mix
1 ½ Tbs. olive oil
6 Tbs. water

1. Preheat oven to 450 degrees.

2. Add the CSE Pancake & Waffle Mix, olive oil and water to a bowl. Mix together until well combined. Weigh the dough and separate into four equal-sized dough balls.

3. Roll each dough ball out into a thin circle. Wrap one chicken sausage up in each piece of dough. Place on a baking sheet and bake for 10 minutes.

4. Add ketchup or mustard for eyes, toothpicks or popsicle sticks for arms. Use extra ketchup or mustard for dipping. Serve with your choice of veggies or fruit on the side to complete the meal.

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!