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	Garlic Herb Stir-fry Ingredients 2 bags sugar snap pea stir-fry frozen vegetables, defrosted 1 clove of finely chopped garlic 1 tsp. basil 2 tsp. olive oil Directions Heat wok or frying pan on medium heat until warm. Add olive oil to the wok. Add stir-fry vegetables to the wok. Add finely chopped garlic to the wok. Flip the mixture around rapidly with your spatula, Dust the mixture with the basil. Continue rapidly flipping the stir-fry to keep it from scorching for another five minutes, Serve while hot.       Tomatoes stuffed with saffron rice and pea Ingredients: 8 medium tomatoes, the tops cut off and the insides hollowed-out 2 1/2 cups of basmati rice, boiled with 1 pack of saffron 1 1/2 cups of fresh or frozen peas 1 tbsp of parsley 1 egg, beaten 3 tbsp of olive oil 8 slices of Swiss cheese Directions: Preheat oven to 350 degrees F. Mix the saffron rice with the peas, egg, parsley and olive oil. Place the tomatoes on a baking sheet. Stuff tomatoes with the saffron rice mix. Top them with a slice of Swiss cheese. Cook in oven on 300 degrees F for 8-12 minutes. Serves: 4 persons	Conflicts with step-children My battle with migraines: A true personal story Save money in the kitchen $900 MamasHealth Scholarship
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