Vegetable ricotta pie
Recipe from Cathy Ploss of New York
| Zucchini crescent pie
Recipe from Linda Warner of Kentucky
|
Twice baked potato casserole
Recipe from Jake Baker of Kentucky
| Arugula and plum tomato bruschetta
Recipe from Italian Cooking & Living Magazine
|
Sundried tomato dip
Recipe from Sue Conrad in So. Pasadena, Fla.
| Fresh tomato pizza with herbs & parmesan
- 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 -
|
Tailgating spicy taco cheese logs
Recipe from Melissa Goff of Fort Sill, Okla.
| Jalapeno cheese dip
Recipe from Carol Reed of Tennessee
|
Granny Martha's best deviled eggs
Recipe from Elizabeth Miller of Kentucky
| Tomato soup
Recipe from Michelle Scott of California
|
Spiced lentil soup
Check out these delicious Indian-inspired recipes!
| Oven-fried yuca
Source: National Institutes of Health
|
Roasted root vegetables
Source: SNAP-Ed Connection
| New potato salad
http://www.nhlbi.nih.gov/health/public/heart/hbp/dash/recipes.html
|
Vegetarian spaghetti sauce
Source: http://www.nhlbi.nih.gov/health/public/heart/hbp/dash/recipes.html
| Bulgar chickpea salad
Source: SNAP-Ed Connection
|
Ginger citrus rice
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
| Fresh salsa
Recipe from Mike Zimmerle of Illinois
|
Cajun dirty rice stuffing
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
| Guacamole
Recipe from The Gastronomer
|
Black bean and corn salad
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,
| Chilled tomato soup with avocado salsa
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!
|
Black bean dip
Recipe from Erica Laust of Iowa
| Roasted butternut squash with maple pecan butter
Recipe from Flemings Prime Steakhouse and Wine Bar in Madison, Wis.
|
Polenta with pepper and cheese
Source: USDA, adapted from California Health Department-Los Angeles County http://www.bestbonesforever.gov/recipes_main/lunch_dinner.cfm
| Zesty lemon Alfredo sauce
Recipe from Patricia Petrone from New York
|
Garden frittata
Source: King County Public Health
http://www.bestbonesforever.gov/recipes_main/breakfast.cfm
| Double Dutch eggs
Recipe from Ginny Michael of Glen Allen, Va.
|
Quinoa and black bean salad
Source: National Institutes of Health
| Yellow squash bake
Recipe from Angie Thurman of Indianapolis, Ind.
|
Zucchini casserole
Recipe from Julie Gray of Milan, Ind.
| Mozzarella salad caprese
From soup to salads, pastas and pizza, you can have a vegetarian lunch that is delicious and satisfying.
|
Roasted olives
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,
| Fettuccine with roasted artichokes and sun-dried tomatoes
Recipe from Italian Cooking & Living Magazine
|
Potatoes and eggplant curry
Recipe from Hema Karur of New Jersey
| Artichoke heart and asparagus salad with strawberry dressing
Source: CDC
http://apps.nccd.cdc.gov/dnparecipe/RecipeDetails.aspx?RecipeId=465&Search=&PageNumber=1&SortBy=TA&PerformOrSearch=-1&Fruits=&Vegetables=&MealTypes=24
|
Tofu cheesecake
Source: Illinois Center for Soy Foods
http://www.bestbonesforever.gov/recipes_main/dessert.cfm
| Fresh orange compote with granola
Source: CDC
http://www.bestbonesforever.gov/recipes_main/breakfast.cfm
|
Macaroni salad
Recipe from Shannon Wood of Kentucky
| Pennsylvania Dutch chow-chow
Recipe from Angel Petty of Alabama
|
Cool cucumbers
Recipe from Shandi Williams from Longview, Texas
| Gazpacho
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
|
Bubbe's Israeli salad
Recipe from Sandy Erickson of Nevada
| Dilled cucumbers
Recipe from Pam Richards of North Carolina.
|
Grilled corn
Recipe from Scott Johnston of Louisiana
| Gulliver's corn
Recipe from Linda Ginther of St. Helens, Ore.
|
Corn dip
Recipe from Nona Parris of South Carolina
| Creamy cheesy farfalle
Recipe from Elizabeth Copeman
|
Cheese ball
Recipe shared by Carlese Carroll of Georgia
| Basic macaroni & cheese
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
|
Zucchini tomato wrap
Recipe from Evelyn Miller of TX
| Italian zucchini squash
Recipe from Georgene Trewatha of Mo.
|
Roasted sweet potatoes and summer vegetables
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.
| Curried mustard greens & garbanzo beans with sweet potatoes
Mustard greens are the most pungent of the cooking greens and lend a peppery flavor to food.
|
Ambrosia sweet potato bake
Recipe from Clara Oswald of Americus, Ga.
| Sweet potato casserole
Recipe from Wanda Dixon of Tennessee
|
Orange flavored sweet potatoes with oatmeal cookie topping
Recipe from Cori Loughman of Greenfield, Ind.
| Sweet potato souffle
Recipe from Carolyn Davis of Pride, La.
|
Sliced grilled potatoes
Recipe from Rolando Parra of Texas
| Cucumber and tomato country salad
Tomatoes are here in abundance and are perfect for sauces, side dishes, salads and toppings.
|
Refreshing tomato salad
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
| Broccoli mandarin orange salad
Colorful and full of crunch, this salad will please even the non-veggie people.
|
Citrus tossed salad
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
| Orzo salad
Recipe from Rebecca Hammond of Cincinnati, OH
|
Italian fusilli with zucchini
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
| Mediterranean dip with crisp vegetables
- 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 -
|
Vearl's delicious salad
Recipe shared by Vearl Lene Mosier of East Prairie, MO.
| Zucchini surprise
Recipe from Ruth of OH
|
Veggies with dilly dip
If you want kids to learn to enjoy vegetables, show them!
| Apricot sweet potatoes
Recipe from Angie Cox of Mo.
|
Easy cheese ball
Recipe from John Jokoty of Ind.
| Napa salad
Recipe from Christie Williams from Blytheville, Ark.
|
Grapes and grains
Recipe from www.5aday.org
| Easy broccoli salad
Recipe from Susie Smith of Va.
|
Artichoke casserole
Recipe from Virginia Fisher of Independence, La.
| Spinach dip with Hawaiian bread
Recipe from Tammy Espe of Ga.
|
The best broccoli casserole
Recipe from Wendy Causey of Ga.
| Vegan wild rice and peas salad
Recipe from Candace N. Sakuda
|
Orange and rosemary salad
Recipe from Kourtne Johnston of Ky.
| Olean's easy cole slaw
Recipe from Olean Brown of Oaklandon, Ind.
|
Broccoli Cheddar Soup
You can get your kids to eat the dreaded broccoli with these delicous recipes. Enjoy broccoli in soup, salad, casseroles or even bread!
| Penne with Pesto
|
Vegetable Pasta with Fresh Tomatoes
Satisfying and robust in flavor, this vegetable-filled, all-in-one dinner needs only crusty bread and a beverage to complete the menu.
| Roasted Asparagus
|
Roasted Cauliflower
Recipe from Tracy Knight of Winnsboro, TX
| Baby Spinach Salad with Clementines and Pine Nuts
Recipe from Jackie Newgent, Ill.
|
Vanishree's Vegetable Rice
Recipe from Vanishree Shashank of Ore.
| Vegetable Biryani
Recipe from Shanti Panicker of Fishers, Ind.
|
Spicy Chaat (vegetarian)
| Cheesy-Veggie Pita Pizza
|
Debra's Delicious Penne Pasta
Recipe from Debra Mailloux of N.Y.
| Easiest and Best Cole Slaw
Recipe from Verna Bryant of Miss.
|
Grilled Eggplant Tomato Sandwiches
Recipe from www.5aday.org
| Strawberry Broccoli Salad
Recipe from Lynnette Polley of Campbellsville, Ky.
|
Sweet and Sour Carrots
Recipe from Betty Chester of Tenn.
| Hummus
|
Leeks with Dijon Vinaigrette
Recipe from Amanda Gaddy of Shawnee, Okla.
| Black Olive Tapenade
Recipe from Faith Hacker of Lexington, Ky.
|
Fried White Bean Cakes
Recipe from Georgene Trewatha of Campbell, Mo.
| Rainbow Vegetable Salad
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.
|
All But The Meat
Recipe from Rennie Phillps of Scott City, Mo.
| Macaroni & Cheese Yankee Style
Recipe from Linda McClear of Smithville, Tenn.
|
Apple Cherry Salad With Pecans
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.
| Tomato Asparagus Salad
This colorful salad makes a gorgeous platter at any buffet. Top with basil and mozzarella for ultimate flavor.
|
Kids Loving Squash
Recipe from Elizabeth LeClerc of Wolcott, Conn.
| Pinto Bean Pie
Recipe from Shirley Ridiner of Fayetteville, Tenn.
|
Grilled Cheese with a Twist
Recipe from Brenda Philips of Lindale, Texas
| Basil's Creamy Feta Coleslaw
Recipe from Chirs Carroll of Chicago, Ill.
|
English Pea Spring Salad
Recipe from Linda Harris of Shreveport, La.
| Italian Spaghetti Sauce
Recipe from Phyllis Gentile of Mich.
|
Roasted Potatoes
Recipe from Brandy Girdner of Stilwell, Okla.
| Peggy's Potato Salad
Recipe from Elva Carter of Baton Rouge, La.
|
Black Beard's Black Bean Dip
Recipe from Chef Sharynne Frazer of Las Vegas, Nev.
| Hot Artichoke Dip
Recipe from Susan Hernandez of Baton Rouge, La.
|
Awesome Pasta Salad
Recipe from Kirk Duvall of Tenn.
| Classic Potato Salad
|
Sour Cream Cabbage
This year for St. Patrick's Day, try making cabbage a different way! Use it a in a soup, salad or even stuffed.
| Vegetarian Taco Dip
Recipe from Pam McGriff
|
Grandma's Potato Salad
Recipe from Jenny Facer-Marsh of Ohio
| Buttery Noodles with Herbs
|
Yukon Gold Potatoes
Recipe from Kim Harville of Clarkston, Mo.
| Heavenly Humus
Recipe from Jolene Anderson of Wash.
|
Hot Feta Artichoke Dip
| Este's Bruchetta
|
Salsa
Recipe from Susan of TX
| Special Spinach Dip
Recipe from Jennifer Hickman of Miss.
|
Roasted Carrot Pot Stickers On Frisee with Ginger Clove Vinaigrette
| Green Hot Pepper Jelly
Recipe from Ward from Va.
|
Spinach Dip
| Cheesy Potato Soup
Recipe from Doris Meyers of Clinton, Tenn.
|
Zucchini Casserole
Recipe from Liz Watson of Lexington, Ky.
| Cotechino with Lentils
Recipe from Italian Cooking & Living Magazine
|
My Grilled Potatoes
Recipe from Kristy Provence of Kan.
| Indi's Enchiladas
Recipe from Indi Akers of La.
|
Fried Baked Potatoes
Recipe from Alicia Miller of OH
| Maja Maize
Recipe from Joy Nabua of Calif.
|
Okra Fry
Recipe from Nalini Mantripragada of Calif.
| California Dip
Recipe from George Santos of Calif.
|
Caesar Dip
Recipe from Andrea Guerrero of Ind.
| Blue Cheese Dip
Recipe from Ann Shaner of IA
|
Tex Mex Dip
Recipe from Mary Wood of ME
| Cream Puffed Potatoes
Recipe from Valerie Moore
|
Grilled Portabello Potato Topping
| Lithuanian Dish: Kakoolies
Recipe from Kitty Glabis of Lithuania
|
Baguette of Roots
| Italian Asparagus
Recipe from Sharon Logan of OH
|
Western Cubed Potatoes
Recipe from Ann Johnson, Ind.
| Rice Krispy Potatoes
Recipe from Viveca Wallingford of N.C.
|
Grilled Potatoes
Recipe from Amanda Osborn, Mo.
| KK's Quick and Easy Au Gratin Potatoes
Recipe from Kelley McNair of Huntsville, Ala.
|
Creamy Mashed Potato Bake
| Potato Salad
Recipe from Beth Carley of La.
|
Stella's Corn Pudding
Recipe from Diane Rock of Providence Forge, Va.
| Asparagus with Mushrooms
Recipe from Julianne Vooys of Schenectady, N.Y.
|
Copper Pennies
Recipe from Kay Greer of Ind.
| Easy Pasta Salad
Recipe from TJ Thompson
|
Vegetarian Taco Salad
Recipe from Debra McDowell of Diana, TX
| Broccoli-cauliflower salad
Recipe from June Eldridge of Tenn.
|
Jen's Down Home Mac & Cheese
Recipe from Jennifer Smith of Va.
| Corn Pudding
Recipe from Kenya Tranquillo of Grandy, N.C.
|
Garlic Parmesan Mashed Potatoes
Recipe from Panny Millikan of Ind.
| Olive Stuffed Mushrooms
|
Mexican 8 Layer Dip
| Taco Dip
Recipe from Kathy Fulmer of S.C.
|
Fried Squash
Recipe from Thea Franklin of Reno, Nev.
| Nu-Train's Recipe of the Month: Gazpacho with Chickpeas
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.
|
Nu-Train's Recipe of the Month: Summer Squash Saute
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.
|
