Here is a colorful dip to serve at your Halloween party!

Ingredients:
1 cup canned black beans, drained and rinsed
1 cup corn kernels, frozen, canned or freshly cooked
1/2 medium red pepper, chopped
1/2 cup finely diced tomato
1/4 cup cilantro, chopped
4 green onions, chopped
2 jalapeno peppers, seeded and finely minced
2 cloves garlic, minced
2 tbsp lime juice
1 tsp salt

Instructions:
In a bowl, combine all ingredients. Taste and adjust seasoning if needed. Put into the refrigerated for at least an hour before serving with tortilla chips.

Ingredients:
1 acorn squash
2 to 3 apples, peeled and sliced
1/2cup brown sugar
1 tsp butter
Dash of nutmeg
Dash of salt

Instructions:
Preheat oven to 350 degree F.

Cut the squash in half and scoop out the seeds and strings. Add 1/2 inch of water into a casserole pan and place the two halves face down. Bake in the oven for about 10 – 15 minutes.

In the meantime, place the apple slices in a bowl and add the brown sugar. Take the acorn squash out of the oven, turn the halves around and fill with the apple/sugar mixture. Top with a bit of butter and sprinkle with nutmeg. Cover with foil and put back into the oven until the squash and apples are cooked. This should take about another Ω hour.

Serve the stuffed acorn squash as a side dish.

Ingredients:
1 can cream of mushroom soup, undiluted
1 cup milk
1 can (12 oz) tuna, drained and flaked
1 cup shredded cheddar cheese
1 small onion, chopped
6 flour tortillas (6î)
1/2 cup tomatoes, chopped
2 1/2 cups cooked broccoli florets

Instructions:
Preheat oven to 350∞F.

Grease 12 x 8 baking dish.

In small frying pan, saute chopped onion until golden brown. Divide and set aside. In the meantime, combine milk with soup and set aside. In a separate bowl, add tuna, broccoli florets, 1/2 cup cheddar, half of the onions and 1 cup of soup mixture and thoroughly mix.

Top the 6 tortillas with the tuna mixture, roll up and place seam side down into the baking dish. Cover with the remaining soup/milk mixture, top with chopped tomatoes and cover with foil. Bake in preheated oven at 350ºF for 35 minutes. Uncover, top with remaining onions and cheese and put back into the oven for another 5 minutes or until cheese is melted.

Ingredients:
1 lb dried black beans (or other beans your choice)
8 cups water
1 tsp salt
1/2 cup dry red wine
2 tsp dried basil
1 tsp dried marjoram
1 tsp pepper
2 cups onions, chopped
2 cups red potatoes, chopped
1 cup celery, chopped
1 cup carrot, sliced
6 garlic cloves, minced
1.12oz can stewed tomatoes

Method:

Place black beans into a bowl, cover completely with water to about 2 inches above the beans and leave overnight. Then drain.

Add beans to large crock pot, add 8 cups of water and remaining ingredients. Cover with lid and simmer for about 2 1/2 hours on very low temperature or until vegetables are tender.

Serve hot with a crusty French bread.

Ingredients:
2 skinless and boneless chicken breast halves
1 packet dry fajita seasoning (about 1.27 oz)
1 tbsp vegetable oil
1 tomato, cut into wedges
1 onion, finely chopped
1 package (about 10 oz) of mixed salad greens
1/2 cup salsa
1 can (11 oz) Mexican-style corn
1 can (15 oz) black beans, rinsed and drained

Method:

Divide fajita seasoning and rub 1/2 of the mix onto chicken breasts.

In a large skillet, heat the oil over medium heat. Carefully place chicken pieces into hot oil and cook about 8 minutes on each side. Chicken is done when the juices run clear. Take off heat and set aside.

Combine black beans, corn, salsa and the other 1/2 of fajita mix and heat in large saucepan until warm throughout.

In a large serving bowl, toss the salad greens, tomato wedges and onion. Add chicken halves and dress with corn and black bean mixture.

(Serves 4)

Ingredients

2 onions, chopped
2 carrots, chopped
2 tbsp oil
2 tbsp walnuts
1 cup of vegetable broth
1 cup mushrooms, such as fresh shitake, sliced
1 head of broccoli, coarsely chopped
1 tbsp cornstarch, dissolved in 2 tablespoons cold water
3 tbsp soy sauce
Salt and pepper to taste

Seeds to garnish

Method:

Heat oil in a wok and sautÈ carrots and onions until almost tender. Add broccoli and walnuts and stir. Add 1 cup of broth and cook until veggies are tender. To thicken the sauce, add the dissolved cornstarch. Stir briefly, then add soy sauce, salt and pepper to your taste.

Sprinkle with seeds of your choice and serve with whole-grain noodles.

1/2 cup sesame seeds
16oz bow tie pasta
1/3 cup vegetable oil
1/3 cup rice vinegar
1 tsp sesame oil
1/3 cup soy sauce
3 tbsp white sugar
1 tsp ground ginger
1 tsp black pepper
3 cups cooked chicken breast, shredded
1/3 cup fresh cilantro, chopped
1 yellow bell pepper, cut in strips
1 red bell pepper, cut in strips
1/3 cup green onions, chopped

Method:

Heat a little pan over medium heat and add sesame seeds. Stir constantly and cook until toasted. Be careful not to burn them! Set aside.

Boil pasta according to package instructions until al dente. Drain finished pasta and rinse under cold water. When cool, place into large serving bowl.

Blend vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger and pepper. Add to pasta and toss gently. Mix in chicken, cilantro, green onions and bell peppers.

This makes a great and wholesome take-away lunch.