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 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 Essential cookware Wine info Mama's Kitchen Dilemmas Earth friendly products	Chayotes Stuffed with Cheese Ingredients: 6 small chayotes (christophine), cut in half, lengthwise 2 quarts water 1 cup low fat cheddar cheese, shredded 1/4 teaspoon salt 1 tablespoon margarine 1/2 cup plain bread crumbs Directions: Wash chayotes and bring to a boil in water. Cover and boil at moderate heat for about 1 hour or until fork-tender. Preheat oven to 350 F. Drain chayotes, remove cores and fibrous part under cores. Scoop out pulp, being careful not to break shells. Place shells on cookie sheet. Immediately mash pulp and mix with cheese, salt, and margarine. Stuff shells with the mixture. Sprinkle with bread crumbs. Bake for 30 minutes. Yield: 6 servings--Serving size: 2 chayote halves Each serving provides: Nutrition Facts Per Serving: Calories 129 Sodium 276 mg Total fat 6 g Saturated fat 2 g Cholesterol 11 mg Calcium 163 mg Iron 1 mg     Lemon and tomato cous cous Ingredients: 1 cup of vegetable broth, boiling on the stove 1 cup of cous cous 1 onion, chopped 4 tbsp of olive oil 4 tbsp of lemon 3 tomatoes, chopped salt and pepper Directions: Sautee the onion and tomatoes in the oil for 6 minutes. Add the lemon juice. Add the cous cous and the chicken broth. Stir the ingredients for 30 seconds and allow them to cool for 5 minutes before serving. Serves: 2-3 persons       Ricotta Frittata Ingredients: 6 eggs Salt and freshly milled white pepper 1 cup ricotta cheese 1/4 cup freshly grated Parmesan cheese 1 1/2 Tablespoons chopped marjoram 1 small clove garlic, crushed 2 Tablespoons of mixture of olive oil and melted butter Directions: Preheat broiler. Beat eggs with 3/4 teaspoon salt and white pepper to taste. Stir in cheeses, marjoram and garlic. Heat oil and butter in 8- or 10-inch skillet. Add egg mixture and lower heat. Cook until set, about 12 minutes, then brown 4-6 inches under broiler. When done, slide frittata onto a plate	Win a $100 Visa Gift Card Save money in the kitchen Win a glucose monitor
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