Hand-Held Halloween Dinners

Make ahead some hand-held dinner options to speed up (and simplify) your Halloween night. Having a healthy dinner will help stave off little ones from munching on candy all evening. 

No ghost-busting here—just beautiful, slow-roasted veggies in a whole wheat wrap for your seasonal—or vegetarian—desires.

A traditional Korean Bi Bim Bap bowl is re-imagined into a healthful gluten-free wrap, perfect for your trick-or-treating trails.

Warm yourself up in-between trick-or-treating by sipping on this rich broth. Take advantage of leftover turkey bones deep in the freezer or you can special order bones from your local butcher. Just call ahead to avoid any delay in making this spooky recipe.

Who says spring gets all the fun? These Vietnamese-inspired rolls can be easily taken on any of your Halloween adventures. In-season roasted pumpkin can be substituted for wedges of butternut squash or acorn squash, if desired.

When stuffed tortillas are bound with gooey mozzarella and dunked into warm marinara, you end up with a pizza-quesadilla hybrid, or a pizza-dilla. Fill the piza-dillas with shredded chicken and spinach or with zucchini and mushrooms for a vegetarian option.

Roasted veggies, spinach, and cream cheese combine to create the flavorful filling in these vegetarian turnovers.

Don't wait until Thanksgiving to savor these irresistible sandwiches. Simple layer a few slices of turkey plus a few embellishments—namely the juicy snap of tart apple and the extra layer of smoke from the cheddar—to reach to-die-for status.

In Latin American cuisine, flank steak is the go-to choice for recipes that call for boiled meat because it shreds beautifully and offers bold flavor. It's also inexpensive, making it ideal for feeding a crowd.

Try these portable veggie wraps with any flavor of hummus you like and whatever crisp veggies you have on hand.

Let veggies in on the grilled cheese action with this gooey sandwich recipe.

Mashing half of the beans provides creamy texture and helps to seal the quesadillas.

You can roast and peel the poblano chile up to 1 week before you make this filling. Letting the filling chill before assembling the empanadas congeals the liquids—an essential step to ensuring the pies are properly formed.

Fresh tomatoes and an avocado cream offer a bright finish. It's a crisp, flavor-packed wrap of veggies, meat, and cheese for less than 300 calories.

Dark meat stands up to the intense flavors in the dressing. For a different take, try using a wrap or naan instead of a pita.

Mild sweet potatoes and black beans take on smoky, spicy tastes from cumin and chiles. These pies are great served hot out of the oven at a party; leftovers also make a tasty room-temperature snack.

Jazz up snack or party time with Tomato Turnovers. These portable, savory bites will be pleasing to all.

For a touch more sweetness, substitute halved grapes for the apple. You can also chop the apple and add it to the salad mixture.

Treat your kids to this childhood fave, made lighter with turkey hot dogs, part-skim mozzarella, and pizza dough in place of a more buttery pastry dough. Serve steamed broccoli and apple wedges on the side.

Jonagold apples bring some tartness to the lightly sweet squash-based filling. You can also use other good baking apples like Honeycrisp or Rome to vary the flavor to this seasonal side dish.

Vary the fruit to suit your kids' preferences–use red- or green-skinned apples or pears.