Basic Steamed Collards
Making this side dish is a simple way to add leafy greens to your meal.
Recipe Source USDA MyPlate
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…
Bean Enchiladas
Ingredients 4 cups pinto beans (cooked, or 2-15 ounce low sodium cans) 1/2 cup Monterey Jack cheese (reduced-fat) 1 tablespoon chili powder 8 flour tortillas (6 inch) salsa (optional) Directions Place beans in a large bowl and mash coarsely with…
Banana Split Oatmeal
Frozen yogurt and bananas turn oatmeal into a healthy dessert or satisfying snack.
Beef & Potatoes
The Eating Smart Seasoning Mix helps make this a quick and flavorful dinner of beef and potatoes. Try sweet potatoes or other types for increased variety.
Banana Pancakes with Apple Topping
Kick your pancakes up a notch with fresh bananas and an apple topping. The whole wheat flour and the fresh fruit in the recipe add extra fiber to your breakfast.
Beef & Vegetable Soup
Ingredients 1 tablespoon vegetable oil 1 pound lean ground beef 1 medium onion, diced 2 cloves garlic, minced 1 can low sodium beef broth (14.5-ounce can) 1 can sliced carrots, drained (14.5-ounce can) 1 can no salt added cut green…