All recipes

Page 4 of 24. Recipes B to C, of 1,124 in the library.

• Bran Muffins

  30 servings · 9 ingredients

  Source: Quick and Healthy Meals: Tips and Tools for Planning Meals for Your Family Ohio State University Cooperative Extension Cuyahoga County

• Brazilian Rice

  8 servings · 12 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

• Bread Bake with Chicken, Cheese, and Vegetables

  6 servings · 8 ingredients

  Source: Adapted from "Brag About It Bread Bake" Bread Fact Sheet University of Wisconsin Cooperative Extension Service A Family Living Program

• Bread in a Bag

  12 servings · 8 ingredients

  Source: Montana State University Recipes Montana State University Extension Nutrition Education Programs

• Bread Pudding with Vanilla Sauce

  8 servings · 15 ingredients

  Source: Ohio SNAP-Ed Nutrition Education Program

• Breakfast Burrito with Salsa

  4 servings · 11 ingredients

  Source: Food Family Fun USDA Food and Nutrition Service Team Nutrition

• Breakfast Parfait

  4 servings · 5 ingredients

  Source: University of Illinois Extension Service

• Breakfast Potato and Egg Burritos

  9 servings · 11 ingredients

  Source: Adapted from Speedy Burritos, Eat Better, Eat Together Washington State University

• Brilliant Chili Topped with Walnuts

  8 Servings · 12 ingredients

  Source: Created by the California Walnut Commission, a member of the MyPlate National Strategic Partnership Program

• Broccoli Alfredo

  4 Servings · 8 ingredients

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

• Broccoli and Corn Bake

  6 servings · 8 ingredients

  Source: Kentucky Families on the Move University of Kentucky Cooperative Extension Service

• Broccoli Baked Potatoes

  6 Servings · 5 ingredients

  Source: University of Maryland Cooperative Extension

• Broccoli Omelet

  4 Servings · 11 ingredients

  Source: Produce for Better Health Foundation

• Broccoli Potato Soup

  4 servings · 7 ingredients

  Source: Don’t Play With Your Food: Fall and Winter Cookbook Arizona Nutrition Network

• Broccoli Rice Casserole

  12 servings · 8 ingredients

  Source: Quick and Healthy Meals: Tips and Tools for Planning Meals for Your Family Ohio State University Cooperative Extension Cuyahoga County

• Broccoli Salad

  8 servings · 7 ingredients

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

• Broccoli Strawberry Orzo Salad

  6 Servings · 10 ingredients

  Source: Community Fit! South Haven Health System

• Broccoli-Cheddar Frittata

  6 Servings · 11 ingredients

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

• Broiled Tomatoes and Cheese

  3 servings · 6 ingredients

  Source: Choices: Steps Toward Health University of Massachusetts Extension Nutrition Education Program

• Bronco Beans

  8 Servings · 11 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Brown Rice Pilaf

  4 servings · 6 ingredients

  Source: Food and Health Communications, Inc.

• Brown Rice Pilaf with Sage, Walnuts, and Dried Fruit

  8 servings · 12 ingredients

  Source: Diet & Cancer American Institute for Cancer Research

• Brown Rice Tabbouleh

  6 Servings · 10 ingredients

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

• Brown Rice with Sizzling Chicken and Vegetables

  4 Servings · 12 ingredients

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

• Brunswick Stew

  8 servings · 7 ingredients

  Source: Healthy Futures Virginia Cooperative Extension

• Brussel Sprouts, Cranberry, and Bulgur Salad

  5 Servings · 10 ingredients

  Source: Food Hero Oregon State University Cooperative Extension Service

• Brussels Sprouts with Mushroom Sauce

  2 servings · 6 ingredients

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

• Bugs on a Log

  1 Servings · 10 ingredients

  Source: National Network for Childcare

• Bulgur Chickpea Salad

  6 servings · 15 ingredients

  Source: Making It Fit: Piecing Together Your Food Needs University of Vermont Extension

• Bulgur Wheat, Veggie & Chickpea Salad

  8 servings · 9 ingredients

  Source: Recipe Adapted from: 5 A Day Bulger Wheat Choices: Steps Toward Health University of Massachusetts Extension Nutrition Education Program

• Butterfly Bite

  6 servings · 4 ingredients

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

• Buttermilk Scones

  9 Servings · 9 ingredients

  Source: Food Hero Oregon State University Cooperative Extension Service

• Butternut Squash & Apple Soup

  4 Servings · 13 ingredients

  Source: Virginia Cooperative Extension - www.eatsmartmovemoreva.org

• Butternut Squash Pasta Bake

  2 Servings · 10 ingredients

  Source: Created by the Grain Foods Foundation, a member of the MyPlate National Strategic Partnership Program

• Butternut Squash with Black Beans

  6 servings · 8 ingredients

  Source: Pennsylvania Nutrition Education Network

• Cabbage Roll Casserole

  8 Servings · 8 ingredients

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

• Cabbage Salad

  8 servings · 11 ingredients

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

• Cabbage Stir-Fry

  6 Servings · 6 ingredients

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

• Cafe Mocha

  2 servings · 6 ingredients

  Source: USDA’S Collection of Nonfat Dry Milk (NDM) Recipes USDA Food and Nutrition Service Food Distribution Service

• Cajun Catfish

  4 Servings · 10 ingredients

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

• California Avocado Super Summer Wrap

  4 Servings · 9 ingredients

  Source: Produce for Better Health Foundation

• Candied Yams

  6 servings · 9 ingredients

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

• Cantaloupe Cooler

  8 servings · 4 ingredients

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

• Caramel Sauce

  12 servings · 6 ingredients

  Source: USDA’S Collection of Nonfat Dry Milk (NDM) Recipes USDA Food and Nutrition Service Food Distribution Service

• Caribbean Bean Salad

  4 servings · 9 ingredients

  Source: Cooking Demo II Food and Health Communications, Inc.

• Caribbean Casserole

  10 servings · 8 ingredients

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

• Caribbean Pink Beans

  16 servings · 8 ingredients

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

• Carrot Cookies

  30 servings · 11 ingredients

  Source: Healthy Futures Virginia Cooperative Extension