All recipes

Page 20 of 24. Recipes S to S, of 1,124 in the library.

• Split Pea Soup

  5 Servings · 9 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Spring Vegetable Sauté

  4 servings · 11 ingredients

  Source: US Department of Health and Human Services National Cancer Institute

• Spring Vegetable Soup

  4 servings · 9 ingredients

  Source: American Institute for Cancer Research

• Springtime Cereal

  2 servings · 8 ingredients

  Source: US Department of Health and Human Services

• Spunky Vegetable Pizza

  8 servings · 6 ingredients

  Source: California 5 A Day, It’s So Easy Contra Costa Health Services

• Squash Salsa

  12 Servings · 10 ingredients

  Source: Farm Fresh Summertime Recipes Connecticut Food Policy Council

• Squash Soup

  6 servings · 9 ingredients

  Source: From the Farm to the Table University of Connecticut Cooperative Extension

• Squash Squares

  8 Servings · 8 ingredients

  Source: Farm Fresh Summertime Recipes Connecticut Food Policy Council

• Squash-Apple Casserole

  6 servings · 4 ingredients

  Source: Pumpkin Post and Banana Beat Newsletters University of Massachusetts Extension Nutrition Education Program

• Stewed Cauliflower, Tomatoes, and Onions

  6 servings · 8 ingredients

  Source: Adapted from Spanish Cauliflower Pennsylvania Nutrition Education Network

• Stir Fried Beef

  6 servings · 9 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

• Stir Fry Vegetables and Beef

  4 servings · 11 ingredients

  Source: Texas Cooperative Extension Expanded Nutrition Program The Texas A&M University System

• Stir-Fry with Chicken and Noodles

  10 Servings · 12 ingredients

  Source: Food Hero Oregon State University Cooperative Extension Service

• Stove Top Casserole

  5 servings · 7 ingredients

  Source: Oregon’s Healthy Harvest Recipes Oregon State University Cooperative Extension Service

• Stove Top Green Chile Chicken Enchiladas

  6 Servings · 10 ingredients

  Source: New Mexico State University Cooperative Extension

• Stove Top Potato and Cabbage Casserole

  5 servings · 7 ingredients

  Source: Adapted from Stove Top Casserole Oregon’s Healthy Harvest Recipes Oregon State University Cooperative Extension Service

• Stovetop Tamale Pie

  4 servings · 13 ingredients

  Source: University of Illinois Extension Service

• Strawberries, Watermelon, and Pineapple Salad

  4 servings · 3 ingredients

  Source: University of Nebraska-Lincoln Cooperative Extension

• Strawberries, White Bean, and Edamame Salad

  4 Servings · 14 ingredients

  Source: Produce for Better Health Foundation

• Strawberry and Banana Fruit Smoothie

  4 Servings · 4 ingredients

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

• Strawberry Banana Parfait

  1 Serving · 5 ingredients

  Source: MyPlate National Strategic Partners The Grain Chain

• Strawberry Kiwi Yogurt Pops

  4 Servings · 5 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Strawberry Mango Feta Toast Points

  4 Servings · 7 ingredients

  Source: Produce for Better Health Foundation

• Strawberry S'Mores

  1 Serving · 3 ingredients

  Source: University of Maryland Cooperative Extension Food Supplement Nutrition Education Program The University of Connecticut, SNAP4CT (photo)

• Strawberry Yogurt Pops

  4 Servings · 4 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Stuffed Baked Potatoes

  8 servings · 8 ingredients

  Source: Adapted from "Wonderful Stuffed Potatoes" A Healthier You: Based on the Dietary Guidelines for Americans US Department of Health and Human Services Office of Disease Prevention and Health Promotion

• Stuffed Bell Peppers

  5 Servings · 8 ingredients

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

• Stuffed Green Peppers

  4 servings · 6 ingredients

  Source: From Pyramid to the Plate: Healthy Eating by Timing, Combining, and Planning Adopted from: Eating Right is Basic Michigan State University Extension

• Stuffed Pasta Shells

  8 Servings · 8 ingredients

  Source: Spend Smart. Eat Smart, Adapted from Easy Stuffed Pasta Shells Iowa State University Extension

• Stuffed Summer Squash

  4 Servings · 6 ingredients

  Source: Connecticut Food Policy Council

• Stuffed Tomatoes

  6 servings · 9 ingredients

  Source: Pennsylvania Nutrition Education Network

• Sugar and Spice Cookies (from Better Baking Mix)

  18 Cookies · 7 ingredients

  Source: Washington State University Extension

• Summer Breeze Smoothie

  3 servings · 6 ingredients

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

• Summer Fruit Salad

  4 servings · 3 ingredients

  Source: University of Nebraska-Lincoln Cooperative Extension

• Summer Italian Vegetables

  6 Servings · 7 ingredients

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

• Summer Salad

  8 servings · 6 ingredients

  Source: Creative Vegetable Cookery North Dakota State University Extension Service

• Summer Squash Medley

  6 Servings · 8 ingredients

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

• Summer Squash Squares

  8 Servings · 8 ingredients

  Source: Adapted from Squash Squares, Farm Fresh Summertime Recipes Connecticut Food Policy Council

• Summer Squash Stir Fry

  4 Servings · 5 ingredients

  Source: Connecticut Food Policy Council

• Summer Squash, Italian Style

  4 servings · 6 ingredients

  Source: Farm Fresh Summertime Recipes Connecticut Food Policy Council

• Summer Vegetable Spaghetti

  9 servings · 14 ingredients

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

• Sunshine Rice

  4 servings · 9 ingredients

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

• Sunshine Salad

  5 servings · 6 ingredients

  Source: US Department of Health and Human Services

• Sure to Please Baked Eggs & Cheese

  4 servings · 6 ingredients

  Source: Healthy Snacks University of Wisconsin Cooperative Extension Service

• Surf's Up Tacos

  6 Servings · 10 ingredients

  Source: USDA MyPlate Kitchen

• Sweet Acorn Squash

  4 servings · 4 ingredients

  Source: Pennsylvania Nutrition Education Network

• Sweet and Juicy Raisin Tapenade

  4 Servings · 6 ingredients

  Source: Produce for Better Health Foundation

• Sweet and Savory Peanut Butter Dip

  5 servings · 5 ingredients

  Source: University of Arkansas Division of Agriculture