Acorn Squash with Black Bean and Corn Salsa

3 acorn squash, halved and seeded

1 can black beans, drained and rinsed

1 can corn, drained

1 medium onion, diced

2 cloves garlic, minced

6-oz bag baby spinach

1 c chopped cilantro

4 tsp chili powder

1 tsp cumin

2 tsp hot sauce

2 tsp lime juice

salt, to taste

crumbled feta, optional

Bake squash, cut sides down in a pan with about an inch of water, in a 350 degree oven for about 45 min or til tender when pierced with a knife. Saute' onion and garlic in olive oil til tender; add rest of ingredients, except cilantro and feta, and cook til spinach is wilted. Add cilantro and spoon mixture into baked squash half; top with feta.

Slow Cooker Oatmeal

1 1/2 c steel-cut or old-fashioned oats (I used steel-cut)
3 c water
2 c chopped apples (leave peel on)
1/2 c sliced or chopped almonds
1 tbsp  cinnamon
1 tsp vanilla
2 tbsp flax seed
blueberries, optional

Combine all (except blueberries) in crock-pot (spray with Pam!), cover and cook on low for about 4 hrs. Spoon out and top with blueberries and milk. This is so easy and delicious ~ your house will smell like you just made an apple crisp!

Souvlakia

Marinade:
1 c thinly sliced red onion
4 Tbsp olive oil
3 tsp fresh lemon juice
3 tsp chopped fresh flat-leaf parsley
1/2 tsp dried oregano
2 bay leaves

4 chicken breasts, sliced into strips
wooden skewers, soaked for about an hour

Combine first 6 ingredients in a large zip-lock bag; add chicken. Marinate in fridge for a few hours, turning occasionally. Prepare grill. Remove chicken from bag and discard marinade. Thread chicken strips onto skewers; sprinkle with salt and pepper. Place skewers on grill and grill til done, turning once. Serves 8 as an appetizer.

Serve with Tzaziki sauce:
Combine greek yogurt, shredded cucumber, minced garlic, chopped fresh mint and salt to taste.

Pasta with Tomatoes, Kalamata Olives and Feta

3 tomatoes, seeded and cut into 1/2-inch pieces
1/2 c Kalamata olives, pitted and halved
4 oz crumbled feta cheese
3 Tbsp drained capers
3 Tbsp fresh chopped flat-leaf parsley
3 Tbsp fresh chopped parsley
3 Tbsp fresh chopped chives
1/4 tsp salt
1/4 tsp ground black pepper
3/4 lb spaghetti (or your favorite shape)
6 Tbsp olive oil
3 cloves garlic, minced

In large bowl, combine tomatoes, olives, feta, capers, parsley, basil, chives, salt and pepper. Heat the olive oil over moderately low heat. Add garlic and cook, stirring for about 1 minute. Cook pasta until just done, about 12 minutes. Drain. Add cooked pasta and garlic oil to the tomato mixture and toss. Garnish with additional herbs.

Alison's Grilled Jalapeno Poppers

1/2 c softened goat cheese
1/2 c softened fat-free cream cheese
1/2 c grated Parmesan cheese
1/2 c chopped, seeded tomatoes
2 Tbsp thinly sliced green onions
2 Tbsp chopped fresh cilantro
1/2 tsp kosher salt
16 jalapeno peppers, halved lengthwise and seeded
fresh chopped cilantro for garnish

Combine first 7 ingredients in a bowl. Spoon about 2 tsp cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill. Grill til bottoms of peppers are charred and cheese mixture is lightly browned. Place peppers on serving platter and sprinkle with cilantro.

Salsa

1-15 oz can black-eyed peas, rinsed and drained

1-15 oz can black beans, rinsed and drained

1-11 oz can shoe-peg corn, drained

yellow or orange pepper, chopped

red pepper, chopped

red onion, chopped

cilantro, chopped

1/4 c sugar

1/2 c white vinegar

1/4 c canola oil

3 Tbsp Tiger sauce (found by BBQ sauces)

Combine first 7 ingredients. In separate bowl, combine sugar, vinegar, oil and Tiger sauce. Add to bean mixture and marinate overnight. Serve with tortilla chips.

Roasted Peppers and Cornbread Bites

Red, orange and yellow peppers

Goat cheese (could substitute with feta)

Basil (could substitute with cilantro)

Cornbread (I used my "Killer Cornbread" recipe from an earlier post - from a great restaurant in CA)

Grill, roast or saute' peppers with olive oil, salt and pepper and thinly slice. Cut cornbread into 1-inch cubes and top with peppers.

Crumble goat cheese, place on peppers and top with basil. Easy schmeazy, over the top yummy and you will be calling me YOUR NEW BEST FRIEND!!! You're welcome!! :)