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20-Minute Chicken Creole

4.333335
Average: 4.3 (3 ratings)
Source: Oregon State University Cooperative Extension Service, Visit Web site.
Yield: 8 Servings

3-Can Chili

0
No ratings yet
Source: Colorado State University and University of California at Davis. Eating Smart Being Active Recipes.
Yield: 6 Servings

Apple Carrot Soup

4
Average: 4 (1 rating)
Source: San Francisco Department of Public Health, Chinatown Public Health Center. Healthy & Delicious--Simple Ways to Low Fat Chinese Cooking
Yield: 8 Servings

Black Bean Soup

5
Average: 5 (2 ratings)
Source: Cornell Cooperative Extension of Onondaga County, Good Food Cookbook: A Special Collection of Quick and Healthy Bean Recipes
Yield: 4 Servings

Broccoli Potato Soup

4
Average: 4 (6 ratings)
Source: Arizona Nutrition Network, Don’t Play With Your Food: Fall and Winter Cookbook
Yield: 4 Servings

Brunswick Stew

4.333335
Average: 4.3 (3 ratings)
Source: Virginia Cooperative Extension, Healthy Futures
Yield: 8 Servings

Catfish Stew and Rice

0
No ratings yet
Source: US Department of Health and Human Services, A Healthier You: Based on the Dietary Guidelines for Americans
Yield: 4 Servings

Cheese and Corn Chowder

3
Average: 3 (2 ratings)
Source: Montana State University Extension Service, Montana Extension Nutrition Education Program Website Recipes
Yield: 6 Servings

Chicken Noodle Soup

0
No ratings yet
Source: University of Minnesota, Cooperative Extension Service, Simply Good Eating Recipe Cards, Vol. 1, 2000
Yield: 6 Servings

Chicken Pozole Soup

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

Chicken Soup

0
No ratings yet
Source: Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education NetworkWebsite Recipes
Yield: 8 Servings

Chicken Stew

0
No ratings yet
Source: US Department of Health and Human Services, A Healthier You
Yield: 8 Servings

Chilled Cantaloupe Soup

5
Average: 5 (1 rating)
Source: Arizona Nutrition Network, Champions for Change Recipes
Yield: 6 Servings

Cooked Beans

5
Average: 5 (1 rating)
Source: Washington State Department of Health, Washington State WIC Program., Beans: The Bold and Beautiful Book of Bean Recipes
Yield: 12 Servings

Cream of Broccoli Soup

4
Average: 4 (1 rating)
Source: University of Nevada, Cooperative Extension, Calcium, It’s Not Just Milk Home and Careers CurriculumNevada Nutrition Network
Yield: 4 Servings

Crock Pot Vegetable Lentil Stew

0
No ratings yet
Source: Del Norte DHHS. University of Kentucky EFNEP.
Yield: 8 Servings

Delicious Lentil Stew

0
No ratings yet
Source: University of Wisconsin, Cooperative Extension Service, Go with BeansEau Claire County, 2002
Yield: 8 Servings

Farmers Market Gazpacho

0
No ratings yet
Source: Johnson and Wales University andRhode Island Department of Health WIC Program, Veggin’ Out Recipe Book, page 42
Yield: 4 Servings

Garden Barley Soup

0
No ratings yet
Source: University of Illinois, Extension Service, Wellness Ways Resource Book
Yield: 6 Servings

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