The sizes below are specific to the costume in this listing. Other costumes may have different sizing patterns. For example, company A's size medium may be equivalent to company B's size large. Be sure to check the size chart closely to make sure you know what you are ordering. The list below may indicate that more than one size fits you. If you are unsure of which size to choose, then go with the larger size because these costumes tend to run small.
Size --------- Dress Size
XS ----------- 0-2
Small -------- 2-6
Small/Medium - 2-8
Medium ------- 6-10
Medium/Large - 8-14
Large -------- 10-14
XL ----------- 16-18
1X/2X -------- 16-20
3X/4X -------- 20-24
One Size ----- 2-14
Naturally when one thinks of Halloween you think of pumpkins.At this time of year we see pumpkinson every block and street corner. They are the season.Most peopleare not aware of the many nutritional benefits of pumpkin. They are extremely high in antioxidants and beta-carotene. Beta-carotene has been identified as a leading heart-disease and cancer fighter. Pumpkin is low in calories and amazingly full of fiber. Pumpkins are 90 percent water andwere once recommended for removing freckles and curing snake bites.
Pumpkins are members of the vine crops family called cucurbits. Pumpkins originated in Central America and In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling. Unbeknownst to many, pumpkins are 90 percent water and are classified as a a fruit.This recipe is a great low fat variation of the original recipe and can be used and enjoyed year round.
Pumpkin Patch Soup - Makes 4 Servings
13 3/4 oz. fat-free chicken broth
1 large onion, diced
2 carrots, diced
1/2 tsp. baking soda
1 tsp. cinnamon
1/3 tsp. salt
1/8 tsp. pepper
16 oz. canned pumpkin
2 cups evaporated fat-free milk
1/4 cup low-fat sour cream 4 tsp. bacon bits
1. In a large pot, combine the chicken broth, onions, carrots, baking soda, cinnamon, salt, and pepper. Simmer uncovered for 10 to 15 minutes or until the carrots are soft.
2. Put the vegetables and broth into a blender or food processor and blend until smooth. Add the canned pumpkin and evaporated milk. Simmer uncovered for 10 minutes.
3. Serve topped with sour cream and bacon bits.
Calories: 125; Protein: 8g; Carbohydrates: 20g; Fat: 1.5g; (11% of calories) SaturatedFat: 1g; Fiber: 3g; Sodium: 372ml;
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halloween adult