All recipes

Page 5 of 24. Recipes C to C, of 1,124 in the library.

• Carrot Raisin Salad

  4 servings · 4 ingredients

  Source: Cent$ible Nutrition Cook Book University of Wyoming Cooperative Extension

• Carrots with Tomatoes and Macaroni

  4 servings · 11 ingredients

  Source: University of Rhode Island Cooperative Extension Expanded Food and Nutrition Education Program

• Catfish Stew and Rice

  4 servings · 10 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

• Cauliflower Shells with Cheese

  8 Servings · 8 ingredients

  Source: With Veggies, More Matters! Michigan State University Extension - Midland County

• Celery with Apricot Blue Cheese Spread

  4 Servings · 7 ingredients

  Source: Produce for Better Health Foundation

• Chapatis Flatbread

  6 servings · 4 ingredients

  Source: Wellness Ways Resource Book: Taste of the World University of Illinois Extension Service

• Cheese and Corn Chowder

  6 servings · 8 ingredients

  Source: Montana State University Extension Service Nutrition Education Program

• Cheese Stuffed Potatoes

  4 servings · 5 ingredients

  Source: Pennsylvania Nutrition Education Network

• Cheese-A-Roni Bake

  4 Servings · 7 ingredients

  Source: USDA Supplemental Nutrition Assistance Program (SNAP)

• Cheesy Chicken, Broccoli, and Rice Bake

  12 servings · 11 ingredients

  Source: Healthy Recipes Oregon State University Cooperative Extension Service

• Cherry Puff Pancake

  4 Servings · 9 ingredients

  Source: Food Hero Oregon State University Cooperative Extension Service

• Cherry, Melon, & Grape Salad

  4 Servings · 6 ingredients

  Source: Food Hero, Adapted from Cherry Salad Oregon State University Cooperative Extension Service

• Chicken and Beans

  6 servings · 8 ingredients

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

• Chicken and Broccoli Bake

  8 servings · 7 ingredients

  Source: Supermarket Smarts: The 5 A Day Way Produce for Better Health and Connecticut Departments of Public Health and Social Services

• Chicken and Cranberry Salad

  4 servings · 5 ingredients

  Source: Creative Recipes for Less Familiar USDA Commodities Used by Household Programs USDA Food and Nutrition Service Food Distribution Service

• Chicken and Dumpling Soup

  8 servings · 14 ingredients

  Source: MyPlate National Strategic Partners The Grain Chain

• Chicken and Dumplings

  2 servings · 11 ingredients

  Source: Wellness Ways Resource Book, Adapted from recipe Easy Chicken and Dumplings University of Illinois Extension Service

• Chicken and Rice

  6 servings · 12 ingredients

  Source: Wellness Ways Resource Book: Taste of the World University of Illinois Extension Service

• Chicken and Rice Soup

  8 servings · 8 ingredients

  Source: Adapted from Chicken Soup Recipe: Pennsylvania Nutrition Education Network

• Chicken and Spanish Rice

  5 servings · 9 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

• Chicken Apple Salad Sandwich

  4 Sandwiches · 8 ingredients

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

• Chicken Broccoli Alfredo

  5 servings · 9 ingredients

  Source: Utah State University Cooperative Extension

• Chicken Cacciatore

  4 servings · 7 ingredients

  Source: Pennsylvania Nutrition Education Network

• Chicken Casserole

  8 Servings · 5 ingredients

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

• Chicken Club Salad

  4 servings · 8 ingredients

  Source: Eat Better. Buy Better: Iowa State University Extension 2009 Calendar Iowa State University Extension and Montana State University

• Chicken Mole

  6 servings · 11 ingredients

  Source: Pictorial Recipes Oregon State University Cooperative Extension Service Oregon Family Nutrition Program Recipe submitted by Lynn Myers Steele, 2000

• Chicken Noodle Soup

  6 servings · 8 ingredients

  Source: Simply Good Eating Recipe Cards, Vol. 1, 2000 University of Minnesota Cooperative Extension Service

• Chicken Noodle Soup

  6 Servings · 6 ingredients

  Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations Adapted from a recipe submitted by Tod Robertson, Seminole Nation

• Chicken Pasta Salad

  7 Servings · 9 ingredients

  Source: Color Me Healthy North Carolina Department of Public Health and North Carolina Cooperative Extension

• Chicken Posole

  6 Servings · 13 ingredients

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

• Chicken Pot Pie

  6 servings · 6 ingredients

  Source: The Texas A&M University System, Adapted from Easy Chicken Pot Pie Texas Cooperative Extension Expanded Nutrition Program

• Chicken Pozole Soup

  6 servings · 10 ingredients

  Source: Pictorial Recipes Oregon State University Cooperative Extension Service Oregon Family Nutrition Program Recipe submitted by Lynn Myers Steele, 2000

• Chicken Ratatouille

  4 servings · 12 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

• Chicken Rice Salad

  4 servings · 10 ingredients

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

• Chicken Salad

  6 servings · 5 ingredients

  Source: Adapted from: Any Day's a Picnic Chicken Salad , University of Wisconsin Cooperative Extension Service A Family Living Program

• Chicken Salad and Peach Sandwich

  2 Sandwiches · 8 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Chicken Salad with Ramen Noodles

  8 servings · 11 ingredients

  Source: Farm Fresh Summertime Recipes Connecticut Food Policy Council

• Chicken Soup for the Soul

  4 Servings · 7 ingredients

  Source: Recipe adapted from First Nations Development Institute

• Chicken Soup with Chiles

  6 servings · 7 ingredients

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

• Chicken Spaghetti

  4 Servings · 12 ingredients

  Source: Power to End Stroke: 46 Healthy Soul Food Recipes Cookbook American Heart Association

• Chicken Spanish Rice

  4 servings · 10 ingredients

  Source: Healthy Eating in Indian Country: Exercise USDA Food Distribution Program on Indian Reservations

• Chicken Stew

  8 servings · 12 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

• Chicken Stir-Fry

  6 Servings · 11 ingredients

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

• Chicken Tortilla Casserole

  4 Servings · 6 ingredients

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

• Chicken Vegetable Soup with Kale

  3 servings · 10 ingredients

  Source: Washington State University The Washington Senior Farmers Market Nutrition Program Puyallup Research and Extension Center

• Chicken Waldorf Salad

  4 Servings · 9 ingredients

  Source: EatingWell Magazine

• Chicken, Rice, and Fruit Salad

  3 servings · 11 ingredients

  Source: Fix it Fresh! Recipe Series Kansas State University Research and Extension

• Chickpea Dip

  4 servings · 8 ingredients

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