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Recipe from Jake Baker of Kentucky More Content
Recipe from Italian Cooking & Living Magazine More Content
Recipe from Sue Conrad in So. Pasadena, Fla. More Content
- 1 thin, 12-inch prepared pizza crust - 3/4 cup low-fat, all-natural marinara sauce - ½ tablespoon dried oregano - ½ cup fresh basil, roughly chopped - 6-8 ripe plum tomatoes, sliced ¼-inch thick - More Content
Recipe from Melissa Goff of Fort Sill, Okla. More Content
Recipe from Carol Reed of Tennessee More Content
Recipe from Elizabeth Miller of Kentucky More Content
Recipe from Michelle Scott of California More Content
Check out these delicious Indian-inspired recipes! More Content
Source: National Institutes of Health More Content
Source: SNAP-Ed Connection More Content
http://www.nhlbi.nih.gov/health/public/heart/hbp/dash/recipes.html More Content
Source: http://www.nhlbi.nih.gov/health/public/heart/hbp/dash/recipes.html More Content
Source: SNAP-Ed Connection More Content
2 Tbsp. canola oil 2 Tbsp. peeled/grated fresh ginger root 1/2 Tsp. ground cumin 4 cups water 2 cups basmati rice 2 Tsp. salt 1 Lg. lime (zested and juiced) 1. In 3-quart saucepan over medium More Content
Recipe from Mike Zimmerle of Illinois More Content
4 T flour 4 T olive oil 2 c onions, diced 2 c celery, diced 1 cup green pepper, diced 2 cloves garlic, minced 1 pound hot Italian sausage (I use turkey) 1 pound lean ground beef ½ tsp ground More Content
Recipe from The Gastronomer More Content
1½ tablespoons minced fresh cilantro 1 tablespoon chopped fresh parsley 1 tablespoon fresh lime juice ¼ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon cumin 1 (15-ounce) can black beans, More Content
Eat more fruits and vegetables and you'll improve your health. Check out some of these scrumptious recipes and eat your way to better health! More Content
Recipe from Erica Laust of Iowa More Content
Recipe from Flemings Prime Steakhouse and Wine Bar in Madison, Wis. More Content
Source: USDA, adapted from California Health Department-Los Angeles County http://www.bestbonesforever.gov/recipes_main/lunch_dinner.cfm More Content
Recipe from Patricia Petrone from New York More Content
Recipe from Ginny Michael of Glen Allen, Va. More Content
Source: National Institutes of Health More Content
Recipe from Angie Thurman of Indianapolis, Ind. More Content
Recipe from Julie Gray of Milan, Ind. More Content
From soup to salads, pastas and pizza, you can have a vegetarian lunch that is delicious and satisfying. More Content
Serves 6 Prep time: 15 minutes Ingredients: 2 cups assorted green and black olives 2 rosemary sprigs, cut in half 3 garlic cloves, chopped 1/4 cup extra-virgin olive oil 1/4 tsp. dried chili flakes Salt, More Content
Recipe from Italian Cooking & Living Magazine More Content
Recipe from Hema Karur of New Jersey More Content
Source: CDC More Content
Recipe from Shannon Wood of Kentucky More Content
Recipe from Angel Petty of Alabama More Content
Recipe from Shandi Williams from Longview, Texas More Content
Makes 6 servings. - 6 large Florida tomatoes - 1 large cucumber, peeled, seeded and finely chopped - 1 large green bell pepper, finely chopped - 1 medium-size red onion, minced - 3 tbs. red wine vinegar More Content
Recipe from Sandy Erickson of Nevada More Content
Recipe from Pam Richards of North Carolina. More Content
Recipe from Scott Johnston of Louisiana More Content
Recipe from Linda Ginther of St. Helens, Ore. More Content
Recipe from Nona Parris of South Carolina More Content
Recipe from Elizabeth Copeman More Content
Recipe shared by Carlese Carroll of Georgia More Content
½ cup butter or margarine 2 cups uncooked macaroni (mini-shells are always a hit) ¼ cup minced onion 1 tsp salt ½ tsp dry mustard ½ tsp white pepper 1½ cups water ¾ cup skim milk 2 cups More Content
Recipe from Evelyn Miller of TX More Content
Recipe from Georgene Trewatha of Mo. More Content
Prepare this delightful combination of potatoes and vegetables on the grill or in the oven. It can be made ahead of time and served at room temperature or reheated. More Content
Mustard greens are the most pungent of the cooking greens and lend a peppery flavor to food. More Content
Recipe from Clara Oswald of Americus, Ga. More Content
Recipe from Wanda Dixon of Tennessee More Content
Recipe from Cori Loughman of Greenfield, Ind. More Content
Recipe from Carolyn Davis of Pride, La. More Content
Recipe from Rolando Parra of Texas More Content
Tomatoes are here in abundance and are perfect for sauces, side dishes, salads and toppings. More Content
2 medium avocados 2 tsp lemon juice 1 pint cherry tomatoes 1/4 medium Vidalia onion; chopped 3 tbsp rice vinegar 1 tbsp olive oil Salt and pepper to taste Peel and pit avocados. Cut into More Content
Colorful and full of crunch, this salad will please even the non-veggie people. More Content
Makes 6 side-dish servings - 6 torn mixed salad greens - 3 oranges or 2 grapefruit, peeled, sectioned, and seeded 1 1/2 cups peeled jicama cut into thin strips - 1 medium red onion, sliced and separated More Content
Recipe from Rebecca Hammond of Cincinnati, OH More Content
1 1/4 pound zucchini 1 pound fusilli 1 head of garlic colored bell peppers (red, green, yellow) basil 2 tomatoes thyme marjoram extra-virgin olive oil salt and freshly ground pepper Grana More Content
- 1 pound baby carrots, peeled & washed - 1 1/2 tablespoons olive oil - 1/2 cup chopped scallions - 3 cloves fresh garlic, minced - 1 16-once can garbanzo beans, rinsed & drained - 1/2 teaspoon cumin - More Content
Recipe shared by Vearl Lene Mosier of East Prairie, MO. More Content
If you want kids to learn to enjoy vegetables, show them! More Content
Recipe from Angie Cox of Mo. More Content
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Recipe from Christie Williams from Blytheville, Ark. More Content
Recipe from Susie Smith of Va. More Content
Recipe from Virginia Fisher of Independence, La. More Content
Recipe from Tammy Espe of Ga. More Content
Recipe from Wendy Causey of Ga. More Content
Recipe from Candace N. Sakuda More Content
Recipe from Kourtne Johnston of Ky. More Content
Recipe from Olean Brown of Oaklandon, Ind. More Content
You can get your kids to eat the dreaded broccoli with these delicous recipes. Enjoy broccoli in soup, salad, casseroles or even bread! More Content
Satisfying and robust in flavor, this vegetable-filled, all-in-one dinner needs only crusty bread and a beverage to complete the menu. More Content
Recipe from Tracy Knight of Winnsboro, TX More Content
Recipe from Jackie Newgent, Ill. More Content
Recipe from Vanishree Shashank of Ore. More Content
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Recipe from Debra Mailloux of N.Y. More Content
Recipe from Verna Bryant of Miss. More Content
Recipe from Lynnette Polley of Campbellsville, Ky. More Content
Recipe from Betty Chester of Tenn. More Content
Recipe from Amanda Gaddy of Shawnee, Okla. More Content
Recipe from Faith Hacker of Lexington, Ky. More Content
Recipe from Georgene Trewatha of Campbell, Mo. More Content
This all-vegetable salad is a refreshing and colorful mixture of bell peppers and beans in balsamic vinaigrette. It packs in the antioxidants (vitamins A and C) for your heart, eyes, skin and overall good health. More Content
Recipe from Rennie Phillps of Scott City, Mo. More Content
Recipe from Linda McClear of Smithville, Tenn. More Content
Summer salads are refreshing, delicious and healthy. Take a look at this nutrient-rich version of the Apple Waldorf Salad contains more apples and the latest superfood fruit: dried cherries. More Content
This colorful salad makes a gorgeous platter at any buffet. Top with basil and mozzarella for ultimate flavor. More Content
Recipe from Elizabeth LeClerc of Wolcott, Conn. More Content
Recipe from Shirley Ridiner of Fayetteville, Tenn. More Content
Recipe from Brenda Philips of Lindale, Texas More Content
Recipe from Chirs Carroll of Chicago, Ill. More Content
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Recipe from Phyllis Gentile of Mich. More Content
Recipe from Brandy Girdner of Stilwell, Okla. More Content
Recipe from Elva Carter of Baton Rouge, La. More Content
Recipe from Chef Sharynne Frazer of Las Vegas, Nev. More Content
Recipe from Susan Hernandez of Baton Rouge, La. More Content
Recipe from Kirk Duvall of Tenn. More Content
This year for St. Patrick's Day, try making cabbage a different way! Use it a in a soup, salad or even stuffed. More Content
Recipe from Pam McGriff More Content
Recipe from Jenny Facer-Marsh of Ohio More Content
Recipe from Kim Harville of Clarkston, Mo. More Content
Recipe from Jolene Anderson of Wash. More Content
Recipe from Susan of TX More Content
Recipe from Jennifer Hickman of Miss. More Content
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Recipe from Liz Watson of Lexington, Ky. More Content
Recipe from Italian Cooking & Living Magazine More Content
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Low calorie soups and salads are invaluable as natural appetite suppressants. Since soups and salads are full of water (or watery ingredients), they help to fill you up before you indulge in a big lunch or dinner. More Content Low calorie soups and salads are invaluable as natural appetite suppressants. Since soups and salads are full of water (or watery ingredients), they help to fill you up before you indulge in a big lunch or dinner. More Content
Most recipes can easily be made trans-fat free. This colorful vegetable saute uses olive oil, a monounsaturated oil that helps to decrease bad cholesterol and increase good cholesterol. More Content Most recipes can easily be made trans-fat free. This colorful vegetable saute uses olive oil, a monounsaturated oil that helps to decrease bad cholesterol and increase good cholesterol. More Content
Check here for the full archive of recipe collections. More Content Check here for the full archive of recipe collections. More Content
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes. More Content Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes. More Content
Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts. More Content
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes. More Content
From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes. More Content
Pick your cut, your seasoning and your cooking method and chow down! Click through for recipes and info. More Content
From a can or fresh off the vine, tomatoes are a staunchly dependable staple at every meal. Click through for recipes. More Content
Perfect for a potluck, picnic or simple supper side dish, beans are a nutritious, tasty and cost-effective staple for any pantry. More Content Perfect for a potluck, picnic or simple supper side dish, beans are a nutritious, tasty and cost-effective staple for any pantry. More Content
Try these Ingredient Substitutions when you're in a bind! More Content Try these Ingredient Substitutions when you're in a bind! More Content
Simple solutions for healthier cooking. More Content Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More Content
A pinch of this, a dab of that... click here for a printable conversion chart. More Content Keep this posted on your refrigerator for easy reference! More Content
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