MamasHealth.com Home Appetizer Recipes Artichoke dip Black bean salsa Bruschetta with garlic Buttery carrots Candied brussel sprouts Corn nachos Crab dip Mint cantaloupe Spinach quiche Quiche Simple Quiche Stuffed rice balls Stuffed tomatoes Zucchini Cakes Links Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Egg Substitutes Meat Substitutes Tips for healthy holiday meals Cooking tips Wine info Inexpensive Ovens Mama's kitchen dilemmas	Corn nachos with bean dip Ingredients: 1 bag of artesian nacho chips, found at most organic food shops (1) 4 oz can of white northern beans, strained and boiled for 5 minutes 3 tbsp of plain yogurt 1 tbsp of ketchup 1 tbsp of lemon juice 2 tsp of crushed red pepper flakes 1 tsp of yellow curry powder 1 tbsp of coriander salt Directions: Puree the beans, yogurt, ketchup, lemon juice, coriander, curry, red pepper powder and 2 tsp of salt. Place the nachos in a 300-degree oven for three minutes. Serve them next to the bean dip. Serves: 4 persons     Tuna and cucumber carpaccio Ingredients: 3 cucumbers, thinly sliced 30 thin slices of smoked tuna 1/2 orange, squeezed 1/2 tbsp of freshly chopped thyme 1/2 cup of black olives 1 apple, diced 4 tbsp of olive oil salt and pepper Directions: Layer the tuna and cucumber slices on a large serving plate. Mound the diced apple and olives in the center of the plate. Squeeze the orange and drizzle the oil over top everything on the plate. Sprinkle salt and pepper. Serves: 6-8 persons	Sign up for our Email Newsletter For Email Marketing you can trust
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