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Baked Fish with Creole Sauce
1 pound fish fillets · 1/2 medium onion, thinly sliced · 1/2 medium green pepper, thinly sliced
Baked Fish with Tomatoes, Peppers, and Onions
1 pound cod fillets, fresh or frozen, skinless and thawed · 1/4 cup green bell pepper, chopped · 1/2 can (14.5 ounces) low-sodium tomatoes
Baked Lemon Chicken
3 1/2 pounds whole chicken, skinned and cut into 10 pieces · 1/4 teaspoon salt · 1/4 teaspoon ground black pepper
Baked Lentils Casserole
1 cup lentils, rinsed · 3/4 cup water · 1/2 teaspoon salt
Baked Meatballs
1 pound ground beef, 90% lean · 1 egg · 1/2 teaspoon dried parsley
Baked Parmesan Fish
1/3 cup grated parmesan cheese, non-fat · 1/3 tablespoon all-purpose flour · 1 teaspoon thyme sprigs, leaves removed and crushed
Baked Pork Chops
6 pork chops, lean center-cut, 1/2-inch thick · 1 medium onion, thinly sliced · 1/2 cup medium green pepper, chopped
Baked Potatoes Primavera
4 medium potatoes · 4 cups mixed vegetables · 1 cup sour cream, non-fat
Baked Rice with Spinach
sprays of nonstick vegetable spray · 1 package (10 ounce) frozen spinach, thawed · 1 cup brown rice, cooked
Baked Salmon with Herbs and Lemon
16 ounces salmon, fresh or frozen · 1/4 teaspoon paprika · 1/4 teaspoon onion powder
Baked Squash with Apples and Spices
2 1/2 cups winter squash (acorn, butternut, or Hubbard) · 1 1/2 cups apples (Macintosh, Granny Smith, or Rome) · 1/2 teaspoon nutmeg
Baked Tofu
2 tablespoons soy sauce, reduced-sodium · 1 clove garlic, minced · 1 teaspoon fresh ginger, minced
Baked Trout
2 pounds trout fillets, cut into six pieces · 3 tablespoons lime juice · 1 medium tomato
Barley Jambalaya
1 cup instant pearl barley · 4 cups water · 2 whole bay leaves
Barley Pilaf
1 tablespoon vegetable oil · 1 cup onion, chopped · 1/2 cup celery, chopped
Basic Quiche
1 (9-inch) pie crust, baked · 1 cup vegetables, chopped · 1/2 cup cheese, shredded
Basic Steamed Collards
3 cups collard greens · salt and pepper
BBQ Chicken Pizza
6 English muffins · 1 bell pepper, chopped · 3/4 cup barbecue sauce
Bean and Rice Burritos
2 cups cooked rice · 1 small onion, chopped · 2 cups cooked kidney beans
Bean Enchiladas
4 cups canned pinto beans, low-sodium · 1/2 cup Monterey Jack cheese, reduced-fat · 1 tablespoon chili powder
Beef & Noodles
3/4 pound 85% lean ground beef · 1 1/2 cups water · 2 cups egg noodles, uncooked
Beef & Potatoes
1 pound 90% lean ground beef · 1 1/3 cups water · 7 medium potatoes, peeled and thinly sliced
Beef and Bean Chile Verde
2/3 pound 90% lean ground beef · 1 large bell pepper · 1 can no salt added diced tomatoes
Beef and Cabbage
1 green cabbage head · 1 onion, medium · 1 pound ground beef
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