All recipes

Page 7 of 24. Recipes C to D, of 1,124 in the library.

• Country Style Potato Salad

  8 servings · 9 ingredients

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

• Couscous with Peas and Onions

  4 servings · 7 ingredients

  Source: CHOICES: Steps Toward Health UMass Extension Nutrition Education Program

• Cowboy Caviar (Bean Salsa)

  16 Servings · 11 ingredients

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

• Cran-Apple Crisp

  8 servings · 6 ingredients

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

• Cranberry Ham Slice

  6 Servings · 7 ingredients

  Source: University of the Virgin Islands Cooperative Extension Service 4-H/Family & Consumer Sciences Program

• Cranberry Nut Bread

  15 Servings · 12 ingredients

  Source: North Dakota State University Extension Service

• Cranberry Pumpkin Muffins

  12 servings · 10 ingredients

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

• Cranberry Salad

  10 Servings · 9 ingredients

  Source: Utah State University Cooperative Extension

• Cranberry Wojapi

  5 Servings · 4 ingredients

  Source: North Dakota Food and Culture: A Taste of World Cuisine North Dakota State University Extension Service

• Cream of Broccoli Soup

  4 servings · 11 ingredients

  Source: Calcium -- It’s Not Just Milk University of Nevada Cooperative Extension Nevada Nutrition Network

• Cream of Broccoli Soup II

  4 Servings · 5 ingredients

  Source: USDA MyPlate Kitchen

• Creamy Chicken Hash

  4 servings · 13 ingredients

  Source: Recipe Corner American Institute for Cancer Research

• Creamy Dill Dip

  16 servings · 3 ingredients

  Source: Pennsylvania Nutrition Education Network

• Creamy Italian Herb Dressing

  3 servings · 5 ingredients

  Source: Eat Smart New York! Cornell University Cooperative Extension

• Creamy Peanut Dip

  6 servings · 3 ingredients

  Source: Pennsylvania Nutrition Education Network

• Creamy Vegetable Dip

  12 Servings · 7 ingredients

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

• Creole Beans

  4 servings · 8 ingredients

  Source: Healthy Eating In Indian Country: Do You Weigh Too Much? USDA Food and Nutrition Service Food Distribution Program on Indian Reservations

• Crispy Oven Baked Fries

  8 servings · 2 ingredients

  Source: Montana State University Extension Service Nutrition Education Program

• Crispy Oven-Fried Chicken

  6 servings · 12 ingredients

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

• Crispy Taquitos

  4 servings · 8 ingredients

  Source: California Champions for Change Lunch Recipes California Department of Public Health Network for a Healthy California

• Crispy Walleye Patties

  8 Servings · 12 ingredients

  Source: Recipe adapted from Marti Hunt, Lac du Flambeau Band of Lake Superior Chippewa Indians

• Crock Pot Vegetable Lentil Stew

  8 Servings · 12 ingredients

  Source: Del Norte (California) Department of Health and Human Services and University of Kentucky Expanded Food and Nutrition Education Program (EFNEP)

• Crunchy Berry Parfait

  1 Parfait · 3 ingredients

  Source: Saint Joseph College SNAP-Ed Nutrition Education Team

• Crunchy Chicken Salad

  5 servings · 8 ingredients

  Source: Pennsylvania Nutrition Education Network

• Crunchy Vegetable Wraps

  4 servings · 10 ingredients

  Source: Connecticut Food Policy Council

• Crustless Pumpkin Pie

  8 servings · 8 ingredients

  Source: Food Hero Oregon State University Cooperative Extension Service

• Crusty Rice with Tofu and Vegetables

  4 Servings · 13 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Cuban Beans and Rice

  4 servings · 10 ingredients

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

• Cuban Salad

  4 Servings · 11 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Cucumber Blueberry Salad

  4 Servings · 15 ingredients

  Source: Produce for Better Health Foundation

• Cucumber Salad

  2 servings · 7 ingredients

  Source: Eating Right Is Basic Michigan State University Cooperative Extension Service Nutrition Education Program

• Cucumber Salad with Tomatoes

  4 servings · 6 ingredients

  Source: Don’t Play With Your Food: Spring and Summer Cookbook Arizona Nutrition Network

• Cucumber Yogurt and Cream Cheese Dip

  8 Servings · 5 ingredients

  Source: Iowa Department of Public Health Iowa Nutrition Network

• Cucumber, Yogurt and Herb Dip

  6 servings · 9 ingredients

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

• Cumin Lime Shrimp over Creamy Cauliflower Risotto

  2 Servings · 9 ingredients

  Source: Created by Fresh Avocados Love One Today, a member of the MyPlate National Strategic Partnership Program

• Curried Brown Rice with Pumpkin Seeds, Apricots and Spinach

  4 Servings · 10 ingredients

  Source: USDA MyPlate Kitchen

• Curried Chicken Salad

  4 Servings · 8 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Curried Chicken with Raisins and Mushrooms

  4 Servings · 9 ingredients

  Source: Produce for Better Health Foundation

• Curried Chickpea Salad

  6 Servings · 11 ingredients

  Source: Penn State Extension Nutrition Links Program

• Curried Potatoes

  6 servings · 6 ingredients

  Source: Pennsylvania Nutrition Education Network

• Curried Quinoa and Cauliflower

  4 Servings · 14 ingredients

  Source: USDA Supplemental Nutrition Assistance Program (SNAP)

• Curried Squash Stew

  4 Servings · 10 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Curry Dip

  16 servings · 3 ingredients

  Source: Pennsylvania Nutrition Education Network

• Curry Vegetable Dip

  16 servings · 7 ingredients

  Source: Pyramid Snacks USDA Food and Nutrition Service Team Nutrition

• Curtido Salvadoreño (Cabbage Salad)

  8 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

• Dave’s Herb-Stuffed Mushrooms

  4 Servings · 13 ingredients

  Source: USDA Center for Nutrition Policy and Promotion Recipe submitted by Dave, MyPlate Nutritionist and Webmaster

• Deep Dish Apple Cranberry Pie

  10 servings · 6 ingredients

  Source: Food and Health Communications, Inc.

• Delicious Greens

  4 servings · 6 ingredients

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