All recipes

Page 23 of 24. Recipes V to Y, of 1,124 in the library.

• Vegetable Dipping Sauce

  4 servings · 4 ingredients

  Source: University of Illinois Extension Service

• Vegetable Fried Rice

  4 servings · 7 ingredients

  Source: Pennsylvania Nutrition Education Network

• Vegetable Medley with Salsa Dip

  4 servings · 12 ingredients

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

• Vegetable Pinwheels

  6 Servings · 6 ingredients

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

• Vegetable Pizza

  8 servings · 6 ingredients

  Source: Adapted from Spunky Vegetable Pizza, California 5 A Day, It’s So Easy Contra Costa Health Services

• Vegetable Rice with Tomatoes

  8 servings · 8 ingredients

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

• Vegetable Salad

  12 servings · 10 ingredients

  Source: University of Wyoming Cooperative Extension

• Vegetable Snake

  2 Servings · 2 ingredients

  Source: Chickasaw Nation Get Fresh! Nutrition Education Program

• Vegetable Soup with Chicken

  6 Servings · 6 ingredients

  Source: A Harvest of Recipes with USDA Foods Adapted from a recipe by Natalie Gibson, San Pasqual Reservation

• Vegetable Stew

  8 servings · 13 ingredients

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

• Vegetable Stroganoff

  4 Servings · 11 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Vegetable Tacos

  4 Servings · 11 ingredients

  Source: Adapted from "Delicious Tacos" Make Every Day A Healthy Snack Day Alameda County Public Health Department

• Vegetarian Chili

  4 servings · 13 ingredients

  Source: Veggin’ Out Recipe Book Johnson and Wales University and Rhode Island Department of Health WIC Program

• Vegetarian Collard Greens

  6 Servings · 9 ingredients

  Source: Eating Smart, Being Active Colorado State University Extension

• Vegetarian Matzo Ball Soup

  6 Servings · 14 ingredients

  Source: Boston University Sargent Choice Nutrition Center

• Vegetarian Spaghetti Sauce

  6 servings · 10 ingredients

  Source: DASH Eating Plan: Lower Your Blood Pressure US Department of Health and Human Services National Heart, Lung, and Blood Institute

• Vegetarian Stuffed Peppers

  8 servings · 8 ingredients

  Source: US Department of Health and Human Services Centers for Disease Control and Prevention (CDC)

• Veggie Bean Wrap

  4 servings · 8 ingredients

  Source: Healthy Latino Recipes Made with Love California Department of Health Services California Latino 5-A-Day Campaign

• Veggie Burgers

  6 Servings · 11 ingredients

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

• Veggie Chow Mein

  6 servings · 11 ingredients

  Source: University of Illinois Extension Service

• Veggie Dip

  8 servings · 5 ingredients

  Source: Eating Smart, Being Active Colorado State University

• Veggie Loaded Mashed Potato Bowl

  2 Servings · 15 ingredients

  Source: Created by Potatoes USA, a member of the MyPlate National Strategic Partnership Program

• Veggie Noodles

  6 servings · 4 ingredients

  Source: The Power of Choice USDA Food and Nutrition Service and US Department of Health and Human Services Food and Drug Administration (FDA)

• Veggie Omelet in a Mug

  1 Serving · 6 ingredients

  Source: Food Hero Oregon State University Cooperative Extension Service

• Veggie Pizza Pita Pockets

  1 Serving · 9 ingredients

  Source: Adapted from CSAAC (Community Services for Autistic Adults and Children)

• Veggie Quesadillas

  4 servings · 9 ingredients

  Source: University of Maryland Extension Food Supplement Nutrition Education Program

• Veggie Stir-Fry with Turkey

  6 servings · 6 ingredients

  Source: University of Kentucky Cooperative Extension Service

• Veggie Stuffed Pita

  12 servings · 10 ingredients

  Source: Wellness Ways Resource Book University of Illinois Extension Service

• Very Berry Muesli

  5 Servings · 7 ingredients

  Source: Food Hero Oregon State University Cooperative Extension Service

• Very Berry Smoothie

  2 Servings · 6 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Vidalia Onion and Tomato Salad with Grilled Tuna

  4 Servings · 15 ingredients

  Source: Produce for Better Health Foundation

• Vinaigrette Salad Dressing

  5 Servings · 6 ingredients

  Source: USDA Supplemental Nutrition Assistance Program (SNAP)

• Waldorf Salad

  6 servings · 7 ingredients

  Source: Food Hero Oregon State University Cooperative Extension Service

• Walleye Chowder

  4 Servings · 10 ingredients

  Source: Recipe adapted from Joe Van Alstine, Little Traverse Bay Bands of Odawa Indians

• Watermelon Gazpacho

  4 Servings · 9 ingredients

  Source: Produce for Better Health Foundation

• Wheat Berry Chili

  8 Servings · 13 ingredients

  Source: MyPlate National Strategic Partners The Grain Chain

• White Bean Bruschetta

  4 Servings · 9 ingredients

  Source: MyPlate National Strategic Partners The Grain Chain

• White Chicken Chili

  6 Servings · 11 ingredients

  Source: University of Nebraska at Lincoln Nebraska Nutrition Education Program

• White Chili

  10 servings · 14 ingredients

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

• White Sauce - Thin

  1 serving · 4 ingredients

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

• Whole Grain Strawberry Pancakes

  7 Servings · 12 ingredients

  Source: MyPlate National Strategic Partners The Grain Chain

• Whole Wheat Garlic Bread Sticks

  6 servings · 4 ingredients

  Source: Eat Smart New York! Cornell University Cooperative Extension

• Whole Wheat Muffins

  12 servings · 11 ingredients

  Source: Montana State University Extension Service Nutrition Education Program

• Wild Rice Muffins

  12 servings · 9 ingredients

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

• Winter Crisp

  6 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

• Wobbly Wonders

  20 servings · 4 ingredients

  Source: Kids a Cookin’ Kansas Family Nutrition Program

• Wonderful Stuffed Potatoes

  8 servings · 8 ingredients

  Source: A Healthier You: Based on the Dietary Guidelines for Americans US Department of Health and Human Services Office of Disease Prevention and Health Promotion

• Yellow Potato and Red Pepper Shrimp Sauté

  4 Servings · 14 ingredients

  Source: Produce for Better Health Foundation