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	Sauteed Collard Greens Ingredients: 1 Tbsp canola oil 3 cloves garlic, minced 1 1/2 pounds coarsely chopped collard greens, stems and large veins removed 1/2 cup water Splash of balsamic vinegar (optional) Freshly ground black pepper to taste (optional) Directions: Heat the oil in a wide sauté pan over medium heat. Add the garlic, stir, and add the collards (you may have to add the collards in batches to allow some to wilt before all will fit in the pan). Add the water and stir occasionally until the collards are bright green and tender. If desired, add a splash of balsamic vinegar and pepper to taste. Makes 4 servings. Serving size: 1 cup Nutrition Facts Per Serving: Calories 84 Sodium 35 mg Calcium 251 mg Magnesium 16 mg Potassium 296 mg Total fat 4 g Saturated fat 0 g Cholesterol 0 mg Fiber 6 g Carbohydrates 10 g       Stuffed Green Peppers with Rice Ingredients: 2 cups MINUTE Brown Rice, cooked 1 cup sliced fresh mushrooms 1 cup vegetarian spaghetti sauce 1 cup Mild Cheddar Cheese, divided 4 medium green peppers, tops removed, seeded Directions: Preheat oven to 400°F. Mix rice, mushrooms, spaghetti sauce and 3/4 cup of the cheese. Place peppers in 2-quart baking dish. Fill with rice mixture; cover. Bake 30 to 35 minutes or until peppers are crisp-tender and filling is heated through. Sprinkle with remaining 1/4 cup cheese. Bake an additional 5 minutes or until cheese is melted.	Save money in the kitchen Win Princess House Crystal
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