All recipes

Page 17 of 24. Recipes Q to S, of 1,124 in the library.

• Quinoa and Black Bean Salad

  6 servings · 14 ingredients

  Source: Delicious Heart-Healthy Latino Recipes/ Platillos Latinos Sabrosos y Saludables US Department of Health and Human Services National Heart, Lung, and Blood Institute

• Rainbow Bell Pepper Boats with Garbanzo Beans and Kale

  4 Servings · 7 ingredients

  Source: Produce for Better Health Foundation

• Rainbow Veggie Salad

  10 servings · 7 ingredients

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

• Ratatouille

  8 Servings · 9 ingredients

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

• Ratatouille

  8 Servings · 11 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Red Bean Quesadilla

  4 Servings · 6 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Red Beans and Rice

  8 servings · 12 ingredients

  Source: Food and Drug Administration (FDA) US Department of Health and Human Services

• Red Beans and Rice

  4 Servings · 13 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Red Beans and Rice

  8 servings · 7 ingredients

  Source: Adapted from Easy Red Beans and Rice UConn Husky Nutrition & Sport

• Red Chile Stew

  8 servings · 6 ingredients

  Source: A River of Recipes: Native American Recipes Using Commodity Foods USDA Food Distribution Program on Indian Reservations

• Red Hot Fusilli

  4 servings · 10 ingredients

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

• Red Lentil Latkes

  4 Servings · 9 ingredients

  Source: The Big Book of Lentils Cookbook Canadian Lentils

• Red Lentils with Onion | Masoor Dal

  6 Servings · 10 ingredients

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

• Red Monster Smoothie

  2 Servings · 8 ingredients

  Source: UConn Husky Nutrition & Sport

• Red Potato and Cabbage (Colcannon)

  11 Servings · 7 ingredients

  Source: Food Hero Oregon State University Cooperative Extension Service

• Red Potato Salad

  4 Servings · 8 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Refried Beans

  6 servings · 5 ingredients

  Source: The Bold and Beautiful Book of Bean Recipes Washington State WIC Program

• Rhubarb Blueberry Crisp

  9 Servings · 12 ingredients

  Source: Food Hero Oregon State University Cooperative Extension Service

• Rice Bowl Breakfast with Fruit and Nuts

  2 Servings · 5 ingredients

  Source: Food Hero Oregon State University Cooperative Extension Service

• Rice Dessert

  6 Servings · 5 ingredients

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

• Rice Pudding

  8 servings · 8 ingredients

  Source: Recipes and Tips for Healthy, Thrifty Meals USDA Center for Nutrition Policy and Promotion

• Rice Pudding

  4 servings · 8 ingredients

  Source: Simply Good Eating Recipe Cards, Vol. 1, 2000, Adapted from Easy Rice Pudding University of Minnesota Cooperative Extension Service

• Rice Salad

  6 Servings · 8 ingredients

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

• Rice with Chicken | Arroz con Pollo

  4 Servings · 12 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Rice-Crusted Pizza

  12 servings · 5 ingredients

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

• Rise and Shine Cobbler

  4 servings · 6 ingredients

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

• Roast Chicken

  7 Servings · 5 ingredients

  Source: University of Minnesota Extension

• Roast Turkey Breast with Rosemary, Sage, and Thyme

  8 Servings · 9 ingredients

  Source: Utah State University Cooperative Extension

• Roasted Bell Peppers

  4 Servings · 6 ingredients

  Source: Food Hero Oregon State University Cooperative Extension Service

• Roasted Brussels Sprouts

  6 Servings · 5 ingredients

  Source: Food Hero Oregon State University Cooperative Extension Service

• Roasted Brussels Sprouts, Potatoes, and Chicken

  4 Servings · 11 ingredients

  Source: Produce for Better Health Foundation

• Roasted Cauliflower

  8 Servings · 5 ingredients

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

• Roasted Cauliflower Steaks

  6 Servings · 8 ingredients

  Source: Food Hero Oregon State University Cooperative Extension Service

• Roasted Chickpeas (Garbanzo Beans)

  4 Servings · 4 ingredients

  Source: USDA Supplemental Nutrition Assistance Program (SNAP)

• Roasted Herb Potatoes

  6 servings · 5 ingredients

  Source: Pennsylvania Nutrition Education Network

• Roasted Pork Tacos with Pico de Gallo

  12 Servings · 16 ingredients

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

• Roasted Potatoes

  6 Servings · 9 ingredients

  Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations

• Roasted Pumpkin Seed Snack Mix

  8 Servings · 5 ingredients

  Source: Regional Mental Health Center Cookbook Regional Mental Health Center

• Roasted Root Vegetables

  4 servings · 5 ingredients

  Source: Montana State University Extension Service

• Roasted Tomatoes with Herbs

  6 servings · 7 ingredients

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

• Round Steak Casserole

  8 servings · 7 ingredients

  Source: For Cooking Without Looking, Use a Crock Pot University of Wisconsin Cooperative Extension Service Dunn County UW-Extension Nutrition Education Program

• Salad with Pineapple, Nuts, and Raisins

  4 servings · 8 ingredients

  Source: California 5 A Day, It’s So Easy, Adapted from Oprah's Outtasight Salad Contra Costa Health Services

• Salata Ma Jibna (Salad with Parmesan Cheese)

  8 Servings · 11 ingredients

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

• Salmon Burgers

  6 Servings · 7 ingredients

  Source: University of Nebraska at Lincoln Nebraska Nutrition Education Program

• Salmon Burgers and Sweet Potato Oven Fries

  4 Servings · 17 ingredients

  Source: Produce for Better Health Foundation

• Salmon Loaf

  8 servings · 9 ingredients

  Source: Wellness Ways Resource Book University of Illinois Extension Service

• Salmon Patties

  6 servings · 11 ingredients

  Source: Eat for Health Toolkit Recipe by Missouri Nutrition Network Optional additions from ONIE Project & Colorado State University Extension

• Salmon Spread

  7 servings · 7 ingredients

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