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	Broccoli and Walnut Salad Ingredients: 3 cups roughly chopped broccoli florets 1/2 medium head cauliflower, roughly chopped 1 cup raisins 3/4 cup chopped onions 1 small red bell pepper, seeded and thinly sliced 1/2 cup chopped walnuts 1/4 cup red wine vinegar 1/4 cup olive oil 6 to 12 large lettuce leaves 2 beefsteak tomatoes, cut into wedges Instructions: In a large mixing bowl, combine the broccoli, cauliflower, raisins, onions, bell pepper, and walnuts. In a separate bowl, whisk together the vinegar and olive oil. Toss with the combined salad ingredients and serve on lettuce leaves with tomato wedges. Makes 6 servings. Serving size: 1 1/3 cup. Nutrition Facts Per Serving: Calories 271 Sodium 37 mg Calcium 68 mg Magnesium 55 mg Potassium 728 mg Total fat 16 g Saturated fat 2 g Cholesterol 0 mg Fiber 6 g Carbohydrates 32 g       Stuffed Mushrooms Ingredients: 20 medium mushrooms 3 Tbsp. butter 2 Tbsp. finely chopped onions 2 Tbsp. finely chopped red peppers 14 RITZ Crackers, finely crushed (about 1/2 cup crumbs) 2 Tbsp. 100% Grated Parmesan Cheese 1/2 tsp. Italian seasoning ½ tsp garlic powder Directions: PREHEAT oven to 400°F. Remove stems from mushrooms. Finely chop enough of the stems to measure 1/4 cup; set aside. Cover and refrigerate remaining stems for other use. MELT butter in large skillet on medium heat. Add 1/4 cup chopped mushroom stems, the onions, garlic and peppers; cook and stir until vegetables are tender. Stir in cracker crumbs, cheese and Italian seasoning. Spoon crumb mixture evenly into mushroom caps. Place on un-greased baking sheet. BAKE 15 min. or until heated through.	Conflicts with step-children My battle with migraines: A true personal story Save money in the kitchen $900 MamasHealth Scholarship
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