All recipes

Page 9 of 24. Recipes F to G, of 1,124 in the library.

• Flavored Water

  8 Servings · 3 ingredients

  Source: Eating Smart, Being Active Colorado State University

• Flour Tortillas

  10 servings · 5 ingredients

  Source: Montana State University Extension Service Nutrition Education Programs

• Food Group Funny Face

  1 serving · 6 ingredients

  Source: Kids a Cookin’ Kansas Family Nutrition Program

• Four Layer Casserole

  6 Servings · 6 ingredients

  Source: Spend Smart. Eat Smart. Iowa State University Extension

• French Salad Dressing

  5 servings · 7 ingredients

  Source: Pennsylvania Nutrition Education Network

• French Spinach Frittata

  6 Servings · 7 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• French Toast

  6 servings · 5 ingredients

  Source: Adapted from Fantastic French Toast, University of Wisconsin Cooperative Extension Family Living Program

• Fresh Fruit with Cinnamon Yogurt Dip

  4 servings · 6 ingredients

  Source: Pennsylvania Nutrition Education Network

• Fresh Salsa

  4 servings · 6 ingredients

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

• Fresh Tomato Salsa

  6 Servings · 9 ingredients

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

• Fresh Tomato Sauce

  6 servings · 9 ingredients

  Source: Farm Fresh Summertime Recipes Connecticut Food Policy Council

• Fried Rice

  6 servings · 10 ingredients

  Source: Adapted from Flavorful Fried Rice, University of Wisconsin Cooperative Extension Service Family Living Program

• Fried Rice

  4 servings · 7 ingredients

  Source: Food Hero, Adapted from Easy Fried Rice Oregon State University Cooperative Extension Service

• Fried Rice

  4 servings · 7 ingredients

  Source: Food Hero, Adapted from Easy Fried Rice Oregon State University Cooperative Extension Service

• Fried Rice with Chicken and Vegetables

  6 Servings · 11 ingredients

  Source: Adapted from Fried Rice , Colorado State University and University of California at Davis. Eating Smart Being Active Recipes.

• Frosted Cake

  16 Servings · 15 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

• Frozen Banana Pops

  4 Servings · 5 ingredients

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

• Frozen Fruit Cups

  18 servings · 4 ingredients

  Source: Kids a Cookin’ Kansas Family Nutrition Program

• Frozen Fruit Pops

  4 servings · 3 ingredients

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

• Frozen Pear Pops

  4 Servings · 5 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Fruit & Feta Salad

  4 Servings · 11 ingredients

  Source: Produce for Better Health Foundation

• Fruit and Peanut Butter Dip

  6 Servings · 9 ingredients

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

• Fruit and Yogurt Breakfast Shake

  2 servings · 4 ingredients

  Source: Recipes to Grow On University of Illinois Extension Service

• Fruit Cole Slaw

  6 servings · 9 ingredients

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

• Fruit Compote

  5 servings · 6 ingredients

  Source: Pennsylvania Nutrition Education Network

• Fruit Crisp

  8 Servings · 11 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Fruit Dip

  4 servings · 7 ingredients

  Source: Discover the Secret to Healthy Living California Department of Health Services California Children’s 5-A-Day Power Play Campaign

• Fruit Dippers

  4 servings · 3 ingredients

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

• Fruit Juice Slush

  6 servings · 3 ingredients

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

• Fruit Kabob

  8 Servings · 3 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Fruit Kabobs with Yogurt Dip

  8 servings · 7 ingredients

  Source: Food and Health Communications, Inc.

• Fruit Milk Shakes

  2 servings · 5 ingredients

  Source: Cooking with What You Have Cornell Cooperative Extension of Onondaga County

• Fruit Pizza

  12 servings · 11 ingredients

  Source: Kansas Family Nutrition Program

• Fruit Pizza To Go

  1 Serving · 5 ingredients

  Source: University of Maryland Extension Food Supplement Nutrition Education Program

• Fruit Salad

  14 servings · 5 ingredients

  Source: Easy and Nutritious Family Recipes, Adapted from Easy Fruit Salad University of California Cooperative Extension Fresno County

• Fruit Salad with Jicama

  7 servings · 9 ingredients

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

• Fruit Salad with Yogurt

  4 Servings · 6 ingredients

  Source: USDA Center for Nutrition Policy and Promotion

• Fruit Salsa

  4 servings · 8 ingredients

  Source: Kids a Cookin’ Kansas Family Nutrition Program

• Fruit Slush

  4 servings · 6 ingredients

  Source: Food Hero Oregon State University Cooperative Extension Service

• Fruit Smoothie

  2 servings · 4 ingredients

  Source: Pennsylvania Nutrition Education Network

• Fruit Snake

  2 Servings · 2 ingredients

  Source: Chickasaw Nation Get Fresh! Nutrition Education Program

• Fruit Yogurt Parfait

  1 serving · 4 ingredients

  Source: Pennsylvania Nutrition Education Network

• Fruit Yogurt Pops

  14 servings · 2 ingredients

  Source: Easy and Nutritious Family Recipes University of California Cooperative Extension Fresno County

• Fruity Homemade Oatmeal

  2 servings · 5 ingredients

  Source: Pennsylvania Nutrition Education Network

• Fruity Thai Pita Pockets

  4 Servings · 9 ingredients

  Source: Produce for Better Health Foundation

• Fudgy Fruit

  4 servings · 4 ingredients

  Source: Healthy Recipes CalFresh Healthy Living

• Full of Beans Hot Dish

  8 servings · 9 ingredients

  Source: University of Wisconsin Cooperative Extension Service Family Living Program

• Garden Barley Soup

  6 servings · 11 ingredients

  Source: Wellness Ways Resource Book University of Illinois Extension Service