All recipes

Page 3 of 24. Recipes B to B, of 1,124 in the library.

• Batido (Smoothie)

  4 Servings · 4 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• BBQ Chicken Pizza

  12 servings · 5 ingredients

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

• Bean and Rice Burritos

  8 servings · 6 ingredients

  Source: Pennsylvania Nutrition Education Network

• Bean and Vegetable Salad

  12 servings · 10 ingredients

  Source: Wellness Ways Resource Book, Adapted from Main Dish Salad University of Illinois Extension Service

• Bean Dip

  6 servings · 6 ingredients

  Source: Pennsylvania Nutrition Education Network

• Bean Enchiladas

  8 servings · 5 ingredients

  Source: In the Kitchen with Chef Stephanie Green Arizona Nutrition Network

• Beef & Noodles

  4 Servings · 5 ingredients

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

• Beef & Potatoes

  4 Servings · 5 ingredients

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

• Beef & Vegetable Six-Layer Dinner

  6 servings · 7 ingredients

  Source: Adapted from Sensational Six-Layer Dinner, One Dish Meals University of Wisconsin Cooperative Extension Service A Family Living Program

• Beef & Vegetable Soup

  6 Servings · 10 ingredients

  Source: Cans Get You Cooking

• Beef and Bean Chile Verde

  6 Servings · 10 ingredients

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

• Beef and Cabbage

  4 Servings · 8 ingredients

  Source: "Beef and Cabbage for Dinner Tonight" University of Maryland Cooperative Extension Food Supplement Nutrition Education Program

• Beef and Vegetable Soup

  8 Servings · 9 ingredients

  Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations Adapted from a recipe submitted by Alicson Scott, Chickasaw Nation, Get Fresh! Nutrition Education Program

• Beef and Vegetables

  6 Servings · 8 ingredients

  Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations Adapted from a recipe by Lela Gabbard, Pala Indian Reservation

• Beef Pot Roast

  8 servings · 8 ingredients

  Source: Pennsylvania Nutrition Education Network

• Beef Pozole Soup

  10 servings · 10 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

• Beef Stroganoff

  5 servings · 11 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

• Beefy Macaroni and Cheese

  4 Servings · 7 ingredients

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

• Beet & White Bean Salad

  4 Servings · 12 ingredients

  Source: Cans Get You Cooking

• Beets, Beans, and Greens

  6 Servings · 8 ingredients

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

• Bell Pepper and Apple Coleslaw

  4 Servings · 12 ingredients

  Source: Produce for Better Health Foundation

• Bell Pepper and Potato Salad

  6 servings · 9 ingredients

  Source: California Department of Health Services California Children’s 5-A-Day Power Play Campaign

• Bell Pepper and Vidalia Onion Strata with Fresh Salsa

  4 Servings · 13 ingredients

  Source: Produce for Better Health Foundation

• Bell Pepper Nachos

  8 Servings · 6 ingredients

  Source: Food Hero Oregon State University Cooperative Extension Service

• Berries with Banana Cream

  4 Servings · 6 ingredients

  Source: Iowa Department of Public Health Iowa Nutrition Network

• Berry Bread Pudding

  2 servings · 4 ingredients

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

• Berry Good Dessert

  4 Servings · 3 ingredients

  Source: Iowa Department of Public Health Iowa Nutrition Network

• Better Baking Mix

  9 Servings · 5 ingredients

  Source: Washington State University Extension

• Black Bean and Couscous Salad

  8 Servings · 10 ingredients

  Source: Eating Smart, Being Active Colorado State University

• Black Bean and Rice Salad

  4 servings · 10 ingredients

  Source: Montana State University Extension Service Nutrition Education Program

• Black Bean and Sweet Potato Quesadillas

  4 Servings · 12 ingredients

  Source: Bronson Wellness Center Bronson Healthcare - Michigan

• Black Bean Burgers

  4 Servings · 11 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Black Bean Burrito

  4 servings · 8 ingredients

  Source: Healthy Recipes Michigan Department of Community Health

• Black Bean Quesadillas

  8 Servings · 6 ingredients

  Source: The Best of La Cocina GOYA: Healthy, Tasty, Affordable Latin Cooking/ Lo Mejor de la Cocina GOYA: Cocina Latina Saludable, Rica y Económica GOYA Foods

• Black Bean Salsa

  26 Servings · 9 ingredients

  Source: Cornell University Cooperative Extension

• Black Bean Soup

  4 servings · 9 ingredients

  Source: Good Food Cookbook: A Special Collection of Quick and Healthy Bean Recipes Cornell Cooperative Extension of Onondaga County

• Black Bean Soup

  5 Servings · 13 ingredients

  Source: USDA MyPlate Kitchen

• Black Beans

  4 servings · 7 ingredients

  Source: Kids a Cookin’ Kansas Family Nutrition Program and the USDA Food Stamp Nutrition Education Program Recipe by Lynn Walters and Jane Stacey

• Black Skillet Beef with Greens and Red Potatoes

  6 servings · 15 ingredients

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

• Black-Eyed Pea and Collard Greens Soup

  6 Servings · 9 ingredients

  Source: Eating Smart, Being Active Colorado State University Extension

• Blue Corn Pan Bread

  12 servings · 6 ingredients

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

• Blue Cornmeal Pancakes

  12 servings · 10 ingredients

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

• Blueberry Baked Oats

  4 Servings · 12 ingredients

  Source: Created by U.S. Highbush Blueberry Council, a member of the MyPlate National Strategic Partnership Program

• Blueberry Chicken Pasta Salad with Field Greens

  4 Servings · 14 ingredients

  Source: Produce for Better Health Foundation

• Blueberry Coffee Cake

  8 servings · 14 ingredients

  Source: California’s Chefs Cook Lean, Adapted from Lo's Blueberry Coffee Cake California Department of Health Services

• Blueberry Muffins

  12 servings · 9 ingredients

  Source: Pennsylvania Nutrition Education Network

• Braised Chicken Thighs with Spinach

  4 Servings · 10 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Bran Flake Raisin Muffins

  10 Muffins · 9 ingredients

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