All recipes

Page 12 of 24. Recipes J to M, of 1,124 in the library.

• Jamaican Jerk Chicken

  10 servings · 13 ingredients

  Source: Heart Healthy Home Cooking: African American Style US Department of Health and Human Services National Heart, Lung, and Blood Institute

• Jean’s Banana Pudding Parfait

  10 Servings · 9 ingredients

  Source: USDA Center for Nutrition Policy and Promotion Recipe submitted by Jean, USDA Nutritionist

• Jiffy Oatmeal Crunch

  30 servings · 6 ingredients

  Source: Creative Recipes for Less Familiar USDA Commodities Used by Household Programs (recipe) USDA Food and Nutrition Service Food Distribution Service Cook it QUICK! (photo) University of Nebraska Cooperative Extension

• Jollof Rice

  12 Servings · 14 ingredients

  Source: North Dakota Food and Culture: A Taste of World Cuisine North Dakota State University Extension Service

• Julia’s Sautéed & Steamed Collards

  8 Servings · 5 ingredients

  Source: USDA Center for Nutrition Policy and Promotion Recipe submitted by Julia

• Kale and Cranberry Stir-Fry

  5 Servings · 6 ingredients

  Source: Food Hero Oregon State University Cooperative Extension Service

• Kale Chips

  6 Servings · 3 ingredients

  Source: Del Norte (California) Department of Health and Human Services and University of Kentucky Expanded Food and Nutrition Education Program (EFNEP)

• Kale Salad with Yogurt Dressing

  4 Servings · 10 ingredients

  Source: USDA Supplemental Nutrition Assistance Program (SNAP)

• Kale with Nuts and Raisins

  4 Servings · 6 ingredients

  Source: Eat Smart. Be Fit. University of Maryland Extension

• Kibbeh Khamoustah

  8 Servings · 10 ingredients

  Source: North Dakota Food and Culture: A Taste of World Cuisine North Dakota State University Extension Service

• Kid-Friendly Taco Cups

  12 Servings · 16 ingredients

  Source: Created by the National Pork Board, a member of the MyPlate National Strategic Partnership Program

• Layered Black Bean Dip

  16 servings · 9 ingredients

  Source: Good Food Cookbook Cornell Cooperative Extension of Onondaga County

• Leaf Finger Salad

  2 Servings · 7 ingredients

  Source: University of California at Davis Children's Garden Program

• Leafy Tofu

  6 servings · 5 ingredients

  Source: Lifeskills in Food Education, Food Skills Cookbook University of Hawaii at Manoa Cooperative Extension Food Stamps Nutrition Education Program

• Leftover Turkey Casserole

  6 Servings · 12 ingredients

  Source: Wellness Ways Resource Book University of Illinois Extension Service

• Lemon Corn Cake

  12 servings · 14 ingredients

  Source: Celebrate Health with a Lowfat Fiesta California Department of Health Services California Project LEAN

• Lemon Dill Brussels Sprouts

  4 Servings · 7 ingredients

  Source: Food Hero Oregon State University Cooperative Extension Service

• Lemon Pepper Salmon Patties

  5 Servings · 6 ingredients

  Source: Recipe adapted from Chickasaw Nation Nutrition Services, Get Fresh Initiative

• Lemon Potatoes

  4 Servings · 4 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Lemon Spinach

  4 servings · 3 ingredients

  Source: Pennsylvania Nutrition Education Network

• Lemon Velvet Supreme

  6 servings · 4 ingredients

  Source: Choices: Steps Toward Health University of Massachusetts Extension Nutrition Education Program

• Lemonade

  1 serving · 3 ingredients

  Source: Cooking Up Fun -- A Pyramid of Snacks Cornell Cooperative Extension Division of Nutritional Sciences

• Lentil Barley Soup

  6 Servings · 9 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Lentil Chili

  6 servings · 7 ingredients

  Source: Montana State University Extension Service Nutrition Education Program

• Lentil Minestrone

  6 Servings · 12 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Lentil Soup

  10 Servings · 11 ingredients

  Source: Bronson Wellness Center, Adapted from Easy Lentil Soup Bronson Healthcare - Michigan

• Lentil Spaghetti Sauce

  6 servings · 5 ingredients

  Source: Montana State University Extension Service Nutrition Education Program

• Lentil Stew

  10 servings · 8 ingredients

  Source: 2009 Recipe Calendar University of Maryland Extension Food Supplement Nutrition Education Program

• Lentil Tacos

  6 servings · 10 ingredients

  Source: Washington State WIC Program

• Lentil Vegetable Salad

  6 servings · 8 ingredients

  Source: Pennsylvania Nutrition Education Network

• Lentil Vegetable Soup

  6 servings · 11 ingredients

  Source: Recipe Collection University of Nebraska at Lincoln Nebraska Nutrition Education Program

• Lickety Split Banana Split

  1 Serving · 5 ingredients

  Source: Nebraska SNAP-Ed

• Light as a Feather Whole Wheat Pancakes

  12 Servings · 8 ingredients

  Source: Now Serving Whole Grains North Dakota State University Extension Service

• Lime-Marinated Flank Steak with Stuffed Poblano Peppers

  6 Servings · 9 ingredients

  Source: Created by the National Cattlemen's Beef Association, a member of the MyPlate National Strategic Partnership Program

• Lite Fried Okra

  4 servings · 5 ingredients

  Source: Champions for Change Recipes Arizona Nutrition Network

• Lite Italian Dressing

  10 servings · 8 ingredients

  Source: Favorite Recipes for Family Meals Washington State University Extension

• Louisiana Green Beans

  4 servings · 5 ingredients

  Source: Pennsylvania Nutrition Education Network

• Low Calorie Dressing

  4 servings · 6 ingredients

  Source: Favorite Recipes for Family Meals Washington State University Extension

• Low Fat Creamy Dressing

  8 servings · 4 ingredients

  Source: Favorite Recipes for Family Meals Washington State University Extension

• Low Fat Ranch Dip

  4 servings · 11 ingredients

  Source: National Cancer Institute (NCI) 5 A Day for Better Health Program

• Low-Fat Tartar Sauce

  4 Servings · 6 ingredients

  Source: Food Hero Oregon State University Cooperative Extension Service

• Mac and Beans Medley

  4 servings · 7 ingredients

  Source: Champions for Change Recipes Arizona Nutrition Network

• Macaroni & Cheese with Broccoli

  6 Servings · 6 ingredients

  Source: Eating Smart, Being Active Colorado State University and University of California at Davis

• Macaroni Chick-Pea Soup

  4 servings · 9 ingredients

  Source: University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters

• Magic Crust Quiche

  6 Servings · 7 ingredients

  Source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project

• Magic Mix

  4 servings · 4 ingredients

  Source: Recipe Collection University of Nebraska at Lincoln Nebraska Nutrition Education Program

• Magical Fruit Salad

  12 servings · 5 ingredients

  Source: Food Hero Oregon State University Cooperative Extension Service

• Main Dish Salad

  12 servings · 10 ingredients

  Source: Wellness Ways Resource Book University of Illinois Extension Service