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Search results for 'vegetarian'

Vegetable Jambalaya

Recipe and photo courtesy of Good and Cheap by Leanne Brown. Leanne notes that leftovers are great for making burritos.

Creamy Zucchini Fettuccine

This recipe is from Leanne Brown’s cookbook Good and Cheap.

Vegetable Quiche, Hold the Crust

Leanne Brown created this recipe for her cookbook Good and Cheap. She notes that you can use any vegetable that you like, and suggests steaming hard vegetables like broccoli, cauliflower or winter squash before adding them to the quiche. Tomatoes, zucchini, spinach and other quick cooking vegetables can be added fresh.

Corn Soup

This recipe is adapted from Leanne Brown’s Good and Cheap cookbook. Leanne suggests a method using fresh corn and making broth from the cobs, but we’ve used her alternate method here, which substitutes vegetable or chicken broth and canned or frozen corn.

Clancy Harrison’s Easy Mac and Cheese

Dietitian Clancy Harrison provided this simple and comforting recipe for a family favorite!

English Muffin Pizzas

These English muffin pizzas are one of the quickest and easiest ways to get dinner on the table in a flash!

Pasta with Tomatoes and Chickpeas

This recipe is from the Vermont WIC program, and appears in their Eat Well Cookbook.

Soft Black Bean Tacos

This recipe is from the Vermont WIC Eat Well Cookbook.

Oodles of Noodles

This recipe comes from the USDA Recipes for Healthy Kids cookbook.  

Fiesta Wraps

This recipe comes from the USDA Recipes for Healthy Kids cookbook.

Chilaquiles

This recipe appears courtesy of Champions for Change, an initiative of the California Department of Public Health.

Shakshukah

Make breakfast for dinner unique, healthy and delicious with this easy and budget-friendly recipe for Shakshukah — eggs poached in a vegetable-based sauce.