All recipes

Page 14 of 24. Recipes N to P, of 1,124 in the library.

• No Bake Breakfast Cookies

  12 servings · 5 ingredients

  Source: Buy Better. Eat Better. Montana State University Extension Service Nutrition Education Program

• No-Bake Cookies

  36 servings · 10 ingredients

  Source: Favorite Recipes for Family Meals Washington State University Extension

• Oat Bran Muffins

  12 servings · 11 ingredients

  Source: Utah State University Cooperative Extension

• Oat Snack Cakes

  60 servings · 13 ingredients

  Source: Healthy Futures Virginia Cooperative Extension

• Oatmeal Bread

  20 servings · 9 ingredients

  Source: Cooking Up Fun - Yeast Breads Cornell University Cooperative Extension Division of Nutritional Sciences

• Oatmeal Raisin Muffins

  12 servings · 10 ingredients

  Source: Pennsylvania Nutrition Education Network

• Okra and Greens

  5 servings · 7 ingredients

  Source: Ohio Commission on Minority Health

• Old Fashioned Bread Pudding

  6 servings · 9 ingredients

  Source: Simply Good Eating Recipe Cards, Vol. 1, 2000 University of Minnesota Cooperative Extension Service

• Old Fashioned Dressing

  10 servings · 10 ingredients

  Source: Oregon State University Cooperative Extension Service

• One Pan Potatoes & Chicken

  6 servings · 5 ingredients

  Source: Kentucky Families on the Move: Food and Nutrition Calendar, 2005 University of Kentucky Cooperative Extension Service

• One Pan Spaghetti

  10 servings · 11 ingredients

  Source: Food Hero Oregon State University Cooperative Extension Service

• One Pan Taco Rice

  6 Servings · 6 ingredients

  Source: Adapted from Spanish Rice, Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project

• One-Dish Roasted Potatoes and Apples with Chicken Sausage

  4 Servings · 8 ingredients

  Source: Produce for Better Health

• Orange and Honey Glazed Brussel Sprouts

  4 Servings · 9 ingredients

  Source: Created by the Florida Department of Citrus, a member of the MyPlate National Strategic Partnership Program

• Orange Banana Frosty

  2 servings · 3 ingredients

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

• Orange Cow

  4 servings · 5 ingredients

  Source: Montana State University Extension Service Nutrition Education Program

• Orange Delight Juice

  4 servings · 6 ingredients

  Source: USDA Food Distribution Program on Indian Reservations

• Orange Glazed Skinless Chicken Wings

  5 Servings · 4 ingredients

  Source: University of the Virgin Islands, Cooperative Extension Service 4-H/Family & Consumer Sciences Program

• Orange Honeyed Acorn Squash

  6 servings · 5 ingredients

  Source: University of Wyoming Extension Cent$ible Nutrition Program

• Orange Pork Chops

  2 servings · 6 ingredients

  Source: Simply Seniors Cookbook Utah State University Cooperative Extension

• Oven Baked Sweet Potato Fries

  6 Servings · 6 ingredients

  Source: University of Maryland Cooperative Extension Food Supplement Nutrition Education Program

• Oven Fried Fish

  4 Servings · 7 ingredients

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

• Oven Roasted Chicken

  6 Servings · 4 ingredients

  Source: University of Illinois Extension Illinois Nutrition Education Program

• Oven-Baked Potato Pancakes

  12 Servings · 8 ingredients

  Source: ChopChop Family

• Oven-Fried Yucca

  6 servings · 2 ingredients

  Source: Stay Young at Heart: Cooking the Heart-Healthy Way US Department of Health and Human Services National Heart, Lung, and Blood Institute

• Oven-Roasted Vegetables

  6 servings · 6 ingredients

  Source: Pennsylvania Nutrition Education Network

• Overnight Oatmeal

  2 Servings · 4 ingredients

  Source: Lake Family Resource Center Be-Fresh Program

• Overnight Oatmeal with Berries

  1 Serving · 7 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Pan Roasted Tilapia with Tomatillo Salsa

  4 Servings · 9 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Pancakes (from Better Baking Mix)

  12 Pancakes · 4 ingredients

  Source: Washington State University Extension

• Panned Cabbage

  4 servings · 6 ingredients

  Source: Creative Vegetable Cookery North Dakota State University Extension Service

• Parmesan Chive Biscuits

  12 servings · 5 ingredients

  Source: University of Arkansas Cooperative Extension Service Expanded Food and Nutrition Education Program (EFNEP)

• Parmesan Peas

  7 Servings · 5 ingredients

  Source: Food Hero Oregon State University Cooperative Extension Service

• Parsley, Almond, and Lemon Pesto

  4 Servings · 6 ingredients

  Source: Bronson Wellness Center Bronson Healthcare - Michigan

• Parsnip Soup

  6 Servings · 11 ingredients

  Source: Food Hero Oregon State University Cooperative Extension Service

• Party Mix

  4 servings · 6 ingredients

  Source: "Fiesta Mix" Food Hero Oregon State University Cooperative Extension Service

• Party-Time Pasta

  6 servings · 10 ingredients

  Source: Kids… Get Cooking! California Department of Health Services California Children’s 5-A-Day Power Play Campaign

• Passover Rhubarb Cobbler

  8 Servings · 9 ingredients

  Source: Prairie Fare North Dakota State University Extension Service

• Pasta Bolognese

  4 Servings · 11 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Pasta Frittata with Peas

  5 servings · 7 ingredients

  Source: Healthy Eating Recipes University of Nebraska Cooperative Extension

• Pasta Primavera

  3 servings · 8 ingredients

  Source: Utah State University Cooperative Extension

• Pasta Primavera II

  4 Servings · 4 ingredients

  Source: Oklahoma Nutrition Information and Education ONIE Project

• Pasta Primavera in Spaghetti Sauce

  4 Servings · 4 ingredients

  Source: Oklahoma Nutrition Information and Education, Adapted from Pasta Primavera ONIE Project

• Pasta Primavera Salad

  6 Servings · 5 ingredients

  Source: Oklahoma Nutrition Information and Education ONIE Project

• Pasta Salad

  12 servings · 8 ingredients

  Source: Easy and Nutritious Family Recipes University of California Cooperative Extension Fresno County

• Pasta Salad with Herb Vinaigrette

  6 Servings · 12 ingredients

  Source: Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit

• Pasta Vegetable Salad

  6 Servings · 7 ingredients

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

• Pasta with Chickpeas, Tomato, and Spinach

  4 Servings · 12 ingredients

  Source: USDA Center for Nutrition Policy and Promotion