(CBS) Chef Peter X. Kelly, of "Restaurant X" in New York's Hudson Valley, is this week's Chef on a Shoestring. He visits The Saturday Early Show to demonstrate how to prepare delicious, healthy meals before your family heads out the door for trick-or-treating.

And who better to help him make this fun and yummy meal than his 8-year-old son, Dylan?

See whether they can get all these Halloween treats done on the target budget of $40.

RECIPES

Crispy Nori Bats with Sea Salt

Ingredients:
10 nori sheets
sea salt
olive oil for brushing
pastry brush

Method: With a stencil or a cutout of a bat as your guide, use kitchen scissors to cut the nori sheets to resemble spooky bats. Brush olive oil on the nori, then place your bats in a non-stick saute pan. Using medium heat, warm the nori bats for about 30 seconds. Sprinkle with sea salt and serve on a platter, letting everyone help themselves.

Organic Baby Carrots with Peanut Butter Dip

Ingredients:
20 baby carrots, washed
2 cups sugar
1 gallon water
bowl of ice cold water

Method: Place water in a heavy-bottomed pot, bring it to a boil and add the sugar. Place the carrots in the boiling water for 2 minutes. The carrots should be crisp, yet tender. Remove the carrots from the water, and plunge them into the bowl of ice-cold water to cool. Drain and set aside.

Peanut butter dip

Ingredients:
1 cup smooth peanut butter
1/4 cup honey
1/4 cup low-sodium soy sauce
1 teaspoon garlic, chopped
1 teaspoon ginger, finely minced
2 scallions, finely minced
1/4 cup rice vinegar
2 tablespoons sesame oil (Optional)

Method: Place all ingredients in a mixing bowl. Using a wire whisk, mix until smooth and thoroughly combined.

To serve: Place a small bowl of dipping sauce in the center of a tray and arrange carrots around it.

Mini-Pumpkins with Angel Hair and Grilled Chicken Breast

Ingredients:
4 Mini-Pumpkins
1/2 lb. angel hair pasta, cooked and cooled to room temperature
Peanut Dipping Sauce (see recipe above)
4 chicken cutlets, pounded thin
bowl of ice cold water
2 tablespoons soy sauce
drizzle of extra virgin olive oil

Special equipment: grill pan

Method: Cut the tops off each pumpkin. Scrape the insides and discard. Bring a large pot of water to a boil and add the pumpkins to the water. Cook pumpkins for a minute, then remove them from the pot and plunge into a bowl of ice-cold water. Let the pumpkins cool, then drain and set aside. Using clean paper towels, pat pumpkins dry. Using food coloring, let your child paint scary faces on each of the 6 pumpkins.
In a bowl, toss together the cooked angel hair pasta with the peanut sauce. Fill each pumpkin with a little angel hair, allowing the hair to spill out to form a "wig" for each pumpkin. Meanwhile, season chicken cutlets with soy sauce and olive oil. Then place cutlets on a grill pan. Using medium high heat, cook chicken four minutes on each side. Remove chicken from grill pan and place on plate with a stuffed pumpkin.

Grilled Flat Bread Pizza with Fresh Mozzarella and Assorted Toppings

Ingredients:
2 10-12 inch flour tortillas
1/2 lbs. fresh mozzarella, shredded
1/2 cup tomato sauce
1 tablespoon extra virgin olive oil

Optional toppings:
fresh basil, torn
anchovies
red bell pepper, julienned
pepperoni
sausage

Method: Heat a griddle, using low heat until evenly heated. Using a large spoon or the back of a soup ladle, lightly smear the tortillas with tomato sauce. Scatter mozzarella over both pizzas. Scatter your desired toppings over the cheese. Drizzle a tablespoon of olive oil over the ingredients. Allow "pizzas" to heat through until the cheese melts, and the tortilla begins to crisp. Remove from griddle, slice each tortilla into quarters.


Scary Spider Cake with Green Guts

Ingredients:
1 yellow cake mix
1 box green Jell-O
1 container dark chocolate frosting
2 green gum drops
8 pieces black licorice

Special equipment: You will need one 6-8 inch round cake pan for baking the cake.

Method:
Prepare yellow cake per box instructions and bake in round cake pan. Prepare Jell-O per box instructions. When cake is cool, cut it in half horizontally. Partially scoop out the center of each half of the cake to create a well in the center of each half. Meanwhile, place the cold Jell-O in a bowl, using a spoon, beat the Jell-O. Spoon beaten Jell-O in to the well of the bottom layer of cake and place the other half of cake over the bottom layer to enclose the Jell-O. Frost cake with chocolate icing and using the tines of a fork or a baker's comb brush frosting to create the look of a spider's body. Use the green gumdrops for eyes. Use the black licorice to create legs. When the cake is cut the center will run green "guts" - just like a stepped on spider.

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