Index of Recipes by Rating

Displaying recipes 1 - 20 of 783

Colorful Quesadillas

5
Average: 5 (10 ratings)
Yield: 8 Servings
Source: Iowa State University Extension, Iowa State University Extension

Magical Fruit Salad

5
Average: 5 (5 ratings)
Yield: 12 Servings
Source: Oregon State University Cooperative Extension Service, Pictoral Recipes Lynn Myers Steele, 2000Oregon Family Nutrition Program

Baked Fish and Vegetables

5
Average: 5 (4 ratings)
Yield: 4 Servings
Source: University of Minnesota, Cooperative Extension Service, Simply Good Eating Recipe Cards, Vol. 1, 2000.

Jiffy Oatmeal Crunch

5
Average: 5 (4 ratings)
Yield: 30 Servings
Source: USDA Food and Nutrition Service, Creative Recipes for Less Familiar USDA Commodities Used by Household ProgramsFood Distribution Service

Peter Pumpkin Squares

5
Average: 5 (4 ratings)
Yield: 24 Servings
Source: Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education NetworkWebsite Recipes

Sensational Six-Layer Dinner

5
Average: 5 (4 ratings)
Yield: 6 Servings
Source: University of Wisconsin, Cooperative Extension Service, One Dish MealsA Family Living Program

Ambrosia

5
Average: 5 (3 ratings)
Yield: 8 Servings
Source: Cornell Cooperative Extension of Onondaga County, A Holiday Dinner

Apple Salad

5
Average: 5 (3 ratings)
Yield: 8 Servings
Source: University of Kentucky, Cooperative Extension Service, Food and Nutrition Calendar 2004Fresh Ideas for Fit Families

Applesauce Loaf Cake

5
Average: 5 (3 ratings)
Yield: 16 Servings
Source: Rutgers University Cooperative Extension. Food Wise Learn at Home Print Materials.

Cantaloupe Cooler

5
Average: 5 (3 ratings)
Yield: 8 Servings
Source: California Department of Health Services, Celebrate Health with a Lowfat FiestaCalifornia Project LEAN

Caribbean Casserole

5
Average: 5 (3 ratings)
Yield: 10 Servings
Source: US Department of Health and Human ServicesNational Institutes of HealthNational Heart, Lung and Blood Institute, Heart Healthy Home Cooking: African American Style

Chicken Pozole Soup

5
Average: 5 (3 ratings)
Yield: 6 Servings
Source: Oregon State University Cooperative Extension Service, Pictoral Recipes Lynn Myers Steele, 2000Oregon Family Nutrition Program

Cucumber Salad with Tomatoes

5
Average: 5 (3 ratings)
Yield: 4 Servings
Source: Arizona Nutrition Network, Don’t Play With Your Food: Spring and Summer Cookbook

Farmers Market Salsa

5
Average: 5 (3 ratings)
Yield: 8 Servings
Source: Kansas Family Nutrition Program, Kids a Cookin’

Fruit Dip

5
Average: 5 (3 ratings)
Yield: 4 Servings
Source: California Department of Health Services, Discover the Secret to Healthy LivingCalifornia 5-a-Day—For Better Health! Campaign

Lo's Blueberry Coffee Cake

5
Average: 5 (3 ratings)
Yield: 8 Servings
Source: California Department of Health Services, California’s Chefs Cook LeanCalifornia Project LEAN

Manly Muffin Meat Loaf

5
Average: 5 (3 ratings)
Yield: 6 Servings
Source: Kansas Family Nutrition Program, Kids a Cookin’

Roasted Herb Potatoes

5
Average: 5 (3 ratings)
Yield: 6 Servings
Source: Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education NetworkWebsite Recipes

Roasted Root Vegetables

5
Average: 5 (3 ratings)
Yield: 4 Servings
Source: Montana State University Extension Service, Montana Extension Nutrition Education Program Website Recipes

Tuna Apple Salad

5
Average: 5 (3 ratings)
Yield: 4 Servings
Source: California Department of Health Services, Discover the Secret to Healthy LivingCalifornia 5-a-Day—For Better Health! Campaign

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