Black Bean and Sweet Potato Quesadillas
1. Saute onion and garlic (using nonstick cooking spray) in a medium size pan until soft.
Recipe Source USDA MyPlate
Beef Pozole Soup
Ingredients 32 ounces lean beef (2 pounds, cubed) 1 tablespoon olive oil 1 onion (large) 1 garlic clove (finely chopped) 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup cilantro 1 can stewed tomatoes (15 ounces, low sodium) 2 ounces tomato…
Black Bean Burgers
Ingredients 1 can 15.5 ounce low-sodium black beans (drained and rinsed with cold water) 1 large egg 1/2 cup cooked brown rice 2 scallions (green and white minced about 1/4 cup) 2 tablespoons Chopped fresh cilantro (or basil leaves or…
Beef Stroganoff
Ingredients 1 pound beef (lean, top round) 2 teaspoons vegetable oil 3/4 tablespoon onion (finely chopped) 1 pound mushroom (sliced) 1/4 teaspoon salt black pepper 1/4 teaspoon nutmeg 1/2 teaspoon basil (dried) 1/4 cup white wine 1 cup yogurt (plain,…
Beefy Macaroni and Cheese
The tomatoes in this dish provide extra vitamin C and B vitamins, while the Eating Smart Seasoning Mix gives you the option of adding flavor without adding additional salt.
Basic Steamed Collards
Making this side dish is a simple way to add leafy greens to your meal.
Batido (Smoothie)
Ingredients 2 cups papaya chunks (fresh or frozen) 2 bananas (overripe, sliced) 1 cup plain low-fat yogurt 1 cup ice cubes Directions Put all the ingredients in the blender. Put the lid on tightly. Turn the blender to a medium…
BBQ Chicken Pizza
BBQ sauce, chicken, and bell peppers jazz up these English muffin pizzas.
Bean and Rice Burritos
These baked burritos are a great way to use leftover cooked rice. Try them with brown rice for a whole grain boost.
Bean Dip
Ingredients 2 cups kidney beans (canned, low-sodium) 1 tablespoon vinegar 3/4 teaspoon chili powder 1/8 teaspoon cumin (ground) 2 tablespoons onion (2 teaspoon, finely chopped) 1 cup cheddar cheese (grated) Directions Wash hands with soap and water. Drain the kidney…