MamasHealth.com Home Healthy Vegetarian Recipes Artichoke pizza Artichoke stir fry Bell pepper cous cous Black beans and rice Blt Salad Blue cheese wrap Bourbon carrots Caribbean pink beans Crockpot chili Double baked potatos Easy bake fries Eggplant parmesean Garlic herb stir fry Green bean casserole Green beans & almonds Green curry stir fry Grilled eggplant New Orleans red beans Oven fried yucca Pecorino peppers Roasted bell peppers Sauteed collard greens Scrambled tofu Spring thyme medley Squash bake Stuffed chayotes Stuffed zucchini Sweet potatoes Tofu veggie bake Vegetable bake Vegetable quiche Vegetable soup Vegetarian lasagna Vegetarian pizza Vegetarian spaghetti Walnut potatoes 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 Essential cookware Wine info Mama's Kitchen Dilemmas Earth friendly products	Green Beans with Almonds Ingredients: 1 pound frozen green beans 2 teaspoons olive oil ¼ cup blanched slivered almonds ¼ teaspoon lemon pepper Directions: Steam or microwave the frozen beans according to package directions. Meanwhile, heat the olive oil in a sauté pan over medium heat. Add the almonds to the pan and cook, stirring occasionally, until heated, about 2 minutes. Transfer the almonds to a stainless steel mixing bowl. Toss with the lemon pepper. Add the beans to the bowl and toss again. Serve immediately. Serving size: 1 ½ cups. Makes 6 servings. Nutrition Facts Per Serving: Calories 62 Sodium 20 mg Calcium 46 mg Magnesium 31 mg Potassium 124 mg Protein 2 g Total fat 4 g Saturated fat 0 g Cholesterol 0 mg Fiber 3 g Carbohydrates 6 g       Onions stuffed with Cous Cous Ingredients: 2 large white onions, halved and their centers removed 1 cup of cous cous 1 small zucchini, chopped 1 small yellow bell pepper, chopped 3 tbsp of white wine 1 cup of chicken broth, boiling on the stove 3 tbsp of olive oil salt and pepper Directions: Sautee the zucchini and the bell pepper in the olive oil and white wine for 7 minutes. Add the cous cous the chicken broth and stir well for 30 seconds. Remove from the heat and all the cous cous to cool for ten minutes. Stuff the onion shells with the cous cous. Place the onion shells on a baking sheet and cook in a 350-degree oven for 5-10 minutes. Remove onion shells from the oven and drizzle them with olive oil. Add salt and pepper to taste. Serves: 4 persons	Sign up for our Email Newsletter For Email Marketing you can trust
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