Recipe from Cathy Ploss of New York
Recipe from Linda Warner of Kentucky
Recipe from Jake Baker of Kentucky
Recipe from Italian Cooking & Living Magazine
Recipe from Sue Conrad in So. Pasadena, Fla.
- 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 -
Recipe from Melissa Goff of Fort Sill, Okla.
Recipe from Carol Reed of Tennessee
Recipe from Elizabeth Miller of Kentucky
Recipe from Michelle Scott of California
Check out these delicious Indian-inspired recipes!
Source: National Institutes of Health
Source: SNAP-Ed Connection
http://www.nhlbi.nih.gov/health/public/heart/hbp/dash/recipes.html
Source: http://www.nhlbi.nih.gov/health/public/heart/hbp/dash/recipes.html
Source: SNAP-Ed Connection
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
Recipe from Mike Zimmerle of Illinois
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
Recipe from The Gastronomer
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,
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!
Recipe from Erica Laust of Iowa
Recipe from Flemings Prime Steakhouse and Wine Bar in Madison, Wis.
Source: USDA, adapted from California Health Department-Los Angeles County http://www.bestbonesforever.gov/recipes_main/lunch_dinner.cfm
Recipe from Patricia Petrone from New York
Recipe from Ginny Michael of Glen Allen, Va.
Source: National Institutes of Health
Recipe from Angie Thurman of Indianapolis, Ind.
Recipe from Julie Gray of Milan, Ind.
From soup to salads, pastas and pizza, you can have a vegetarian lunch that is delicious and satisfying.
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,
Recipe from Italian Cooking & Living Magazine
Recipe from Hema Karur of New Jersey
Source: CDC
http://apps.nccd.cdc.gov/dnparecipe/RecipeDetails.aspx?RecipeId=465&Search=&PageNumber=1&SortBy=TA&PerformOrSearch=-1&Fruits=&Vegetables=&MealTypes=24
Recipe from Shannon Wood of Kentucky
Recipe from Angel Petty of Alabama
Recipe from Shandi Williams from Longview, Texas
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
Recipe from Sandy Erickson of Nevada
Recipe from Pam Richards of North Carolina.
Recipe from Scott Johnston of Louisiana
Recipe from Linda Ginther of St. Helens, Ore.
Recipe from Nona Parris of South Carolina
Recipe from Elizabeth Copeman
Recipe shared by Carlese Carroll of Georgia
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
Recipe from Evelyn Miller of TX
Recipe from Georgene Trewatha of Mo.
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.
Mustard greens are the most pungent of the cooking greens and lend a peppery flavor to food.
Recipe from Clara Oswald of Americus, Ga.
Recipe from Wanda Dixon of Tennessee
Recipe from Cori Loughman of Greenfield, Ind.
Recipe from Carolyn Davis of Pride, La.
Recipe from Rolando Parra of Texas
Tomatoes are here in abundance and are perfect for sauces, side dishes, salads and toppings.
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
Colorful and full of crunch, this salad will please even the non-veggie people.
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
Recipe from Rebecca Hammond of Cincinnati, OH
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
- 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 -
Recipe shared by Vearl Lene Mosier of East Prairie, MO.
Recipe from Ruth of OH
If you want kids to learn to enjoy vegetables, show them!
Recipe from Angie Cox of Mo.
Recipe from John Jokoty of Ind.
Recipe from Christie Williams from Blytheville, Ark.
Recipe from Susie Smith of Va.
Recipe from Virginia Fisher of Independence, La.
Recipe from Tammy Espe of Ga.
Recipe from Wendy Causey of Ga.
Recipe from Candace N. Sakuda
Recipe from Kourtne Johnston of Ky.
Recipe from Olean Brown of Oaklandon, Ind.
You can get your kids to eat the dreaded broccoli with these delicous recipes. Enjoy broccoli in soup, salad, casseroles or even bread!
Satisfying and robust in flavor, this vegetable-filled, all-in-one dinner needs only crusty bread and a beverage to complete the menu.
Recipe from Tracy Knight of Winnsboro, TX
Recipe from Jackie Newgent, Ill.
Recipe from Vanishree Shashank of Ore.
Recipe from Shanti Panicker of Fishers, Ind.
Recipe from Debra Mailloux of N.Y.
Recipe from Verna Bryant of Miss.
Recipe from Lynnette Polley of Campbellsville, Ky.
Recipe from Betty Chester of Tenn.
Recipe from Amanda Gaddy of Shawnee, Okla.
Recipe from Faith Hacker of Lexington, Ky.
Recipe from Georgene Trewatha of Campbell, Mo.
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.
Recipe from Rennie Phillps of Scott City, Mo.
Recipe from Linda McClear of Smithville, Tenn.
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.
This colorful salad makes a gorgeous platter at any buffet. Top with basil and mozzarella for ultimate flavor.
Recipe from Elizabeth LeClerc of Wolcott, Conn.
Recipe from Shirley Ridiner of Fayetteville, Tenn.
Recipe from Brenda Philips of Lindale, Texas
Recipe from Chirs Carroll of Chicago, Ill.
Recipe from Linda Harris of Shreveport, La.
Recipe from Phyllis Gentile of Mich.
Recipe from Brandy Girdner of Stilwell, Okla.
Recipe from Elva Carter of Baton Rouge, La.
Recipe from Chef Sharynne Frazer of Las Vegas, Nev.
Recipe from Susan Hernandez of Baton Rouge, La.
Recipe from Kirk Duvall of Tenn.
This year for St. Patrick's Day, try making cabbage a different way! Use it a in a soup, salad or even stuffed.
Recipe from Pam McGriff
Recipe from Jenny Facer-Marsh of Ohio
Recipe from Kim Harville of Clarkston, Mo.
Recipe from Jolene Anderson of Wash.
Recipe from Susan of TX
Recipe from Jennifer Hickman of Miss.
Recipe from Ward from Va.
Recipe from Doris Meyers of Clinton, Tenn.
Recipe from Liz Watson of Lexington, Ky.
Recipe from Italian Cooking & Living Magazine
Recipe from Kristy Provence of Kan.
Recipe from Indi Akers of La.
Recipe from Alicia Miller of OH
Recipe from Joy Nabua of Calif.
Recipe from Nalini Mantripragada of Calif.
Recipe from George Santos of Calif.
Recipe from Andrea Guerrero of Ind.
Recipe from Ann Shaner of IA
Recipe from Mary Wood of ME
Recipe from Valerie Moore
Recipe from Kitty Glabis of Lithuania
Recipe from Sharon Logan of OH
Recipe from Ann Johnson, Ind.
Recipe from Viveca Wallingford of N.C.
Recipe from Amanda Osborn, Mo.
Recipe from Kelley McNair of Huntsville, Ala.
Recipe from Beth Carley of La.
Recipe from Diane Rock of Providence Forge, Va.
Recipe from Julianne Vooys of Schenectady, N.Y.
Recipe from Kay Greer of Ind.
Recipe from TJ Thompson
Recipe from Debra McDowell of Diana, TX
Recipe from June Eldridge of Tenn.
Recipe from Jennifer Smith of Va.
Recipe from Kenya Tranquillo of Grandy, N.C.
Recipe from Panny Millikan of Ind.
Recipe from Kathy Fulmer of S.C.
Recipe from Thea Franklin of Reno, Nev.
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.
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.
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.
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.
