MamasHealth.com Home Salad Recipes Almond & walnut salad Ambrosia Apple Black bean Brocolli & walnut salad BLT Brrr fruit Butternut apple Campania Carrot raisin Chicken BLT Corn Cottage cheese potato Cuban chicken Five bean Frito bean Florida Greek lentil Green bean Grilled bell pepper Ham Light fruit Light pasta Low-cal potato Mandarin avocado Mayan potato Mediterranean Mint fig Mint potato Radicchio & pear Rocket Seafood potato South pacific beef Southwest Spinach chicken Steak Sunflower Sweet potato Tofu Tortellini Turkish Vietnamese Waldorf Walnut Watergate Wild rice 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 Jelly 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 Wine info Mama's Kitchen Dilemmas Inexpensive Ovens Sign up for the MamasHealth Newsletter	Light Pasta Salad Ingredients: 4 c. seashell pasta shells 1 c. frozen peas 1 small tomato, diced ½ green bell pepper, diced 1 c. light or fat-free ranch dressing Directions: Add seashell pasta noodles to 2/3 c. boiling water and heat over medium heat for 15 minutes (or until pasta noodles are tender). Once pasta shells are done, drain water in strainer. While still in strainer, rinse pasta shells under cold running water to cool the pasta. Pour cooled pasta into large bowl and set aside. Warm frozen peas in a small saucepan on stove until done and soft. Drain water and add peas to pasta. Add green bell pepper, tomato and ranch dressing to pasta mixture. Let chill for 1 hour and serve cold. Serves 4 persons       Easy Make Salad Ingredients: 1 egg plus 1 egg yolk, lightly beaten or egg substitute ½ c. Splenda 1 ½ tsp. cornstarch 1 tsp. mustard ¼ c. water 3 tbsp. softened margarine ½ c. light or fat-free mayonnaise ½ c. raisins 6 slices low-sodium bacon, cooked and crumbled 2 c. fresh sliced mushrooms ½ c. toasted sunflower seeds Directions: Whisk together egg and egg yolk, Splenda, cornstarch and mustard. Pour water over egg mixture. Cook until thick. Stir in margarine and mayonnaise. Chill and mix with mushrooms, bacon, and sunflower seeds.	Health benefits of sex Dealing with a stubborn husband or boyfriend Surviving a financial crisis Supporting a family on one income
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