Simple Roasted Corn & Veggie Salad

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If you love to eat clean, this is the dish for you…This salad is really simple to make and all of the flavors fall into place once all the veggies are roasted and mixed together. This also makes GREAT leftovers for lunch or dinner for the next few days. If you want to add more protein, shredded chicken would be a great addition to this dish and even brown rice or quinoa!

Ingredients:
2 14.75 ounce cans of Del Monte Whole Kernel Southwest Corn with Poblano & Red Peppers
2 14.75 ounces can of sweet corn
1 14.75 ounce can of black beans
1 14.75 ounce can of fire roasted tomatoes; drained
1 zucchini; chopped
2 bell peppers; chopped
1 Tbsp olive oil
1 tsp salt
1 tsp black pepper
1/2 tsp garlic powder
2 green onions; sliced for garnish

Steps:
1. Preheat oven to 375 degrees F. Rinse and drain corn and place on a lightly greased baking sheet. Sprinkle salt, pepper, an olive oil and let roast for 30 minutes. Do the same with the zucchini and bell peppers, but place in a separate baking sheet and roast for 40 minutes or until soft.

2. Drain black beans and tomatoes and place in a large bowl. Once corn, bell peppers, and zucchini are roasted add to large bowl. Mix until everything is combined and add more salt, pepper, and garlic powder for taste. Top with sliced green onions and enjoy!

Enchilada Stuffed Spaghetti Squash

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I love enchiladas and I also recently started to really enjoy spaghetti squash…so I combined the two! Spaghetti squash is my new favorite “pasta” when I’m feeling more on the healthier side. I really just made this recipe up as I continued to look in my fridge and I just happened to have everything I needed to make enchiladas. You could even switch out the beans for chicken if you’d like! The best part is..you don’t have to feel guilty at all for eating it!

Yield: 4

Ingredients:
1 spaghetti squash
3/4 cup enchilada sauce
1/4 cup jalapenos (optional)
1/4 cup cilantro; chopped
2 Tbsp green onions; chopped
1 cup shredded cheddar cheese or mexican 4 cheese
1 cup black beans
3/4 cup corn
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder

Steps:
1. Preheat oven to 350 degrees F. Place whole spaghetti squash in oven and bake for 1 hour. Then let cool and carefully slice in half. Be sure to leave oven on!
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2. With a fork, scrape out all of the squash (it should look like spaghetti!). Place in bowl and once both halves are scrapped out add enchilada sauce, japapenos, cilantro, green onions, cheese, black beans, corn, and seasonings. Mix until combined.
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3. Spoon in filling with a large spoon and top with extra toppings. Place back in oven and bake for another 20 minutes and until cheese is melted.
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Chickpea & Black Bean Hummus

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Yield: 6

Ingredients:
1 can black beans; drained and rinsed
1 can chickpeas; drained and rinsed
3 Tbsp lemon juice
1 tsp salt
1/2 tsp lemon pepper
1 tsp garlic powder
1 garlic clove
2 Tbsp olive oil
1/2 tsp cayenne pepper
6 whole wheat pita breads

Steps:
1. Preheat oven to 350 degrees F. Cut each pita bread into 6 pieces and put on baking sheet. Drizzle olive oil and sprinkle salt on top. Bake for 10 minutes.

2. In the meantime, add beans, lemon juice, olive oil, salt, pepper, garlic, powder, garlic clove, lemon pepper, and cayenne pepper to food processor. Mix for about 3 minutes until hummus becomes creamy. Add more lemon juice and/or olive oil if hummus is too thick depending on the flavor. Also, feel free to add extra seasoning! Enjoy hummus with baked pita chips and fresh veggies..I particularly love sliced cucumbers with this hummus!