Dinner
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Beef and Vegetables
4 cups water · 2 cups rice, uncooked · 1 pound ground beef
Beef Pot Roast
1 low-sodium beef bouillon cube · 2 cups hot water · 1/16 cup orange juice
Beefy Macaroni and Cheese
3/4 pound ground beef, 90% lean · 1 1/2 cups water · 1 cup macaroni, uncooked
Beets, Beans, and Greens
1/4 cup lemon juice (or vinegar) · 1 garlic clove, finely chopped · 2 teaspoons mustard
Better Baking Mix
4 cups all-purpose flour · 4 cups quick rolled oats · 1 1/3 cups non-fat dry milk
Black Bean Burgers
1 can (15.5 oz) low-sodium black beans · 1 large egg · 1/2 cup cooked brown rice
Black Bean Burrito
1 1/3 cups cooked black beans · 1 teaspoon canola oil · 2 tablespoons onion
Black Beans
2 cans (15.5 ounces each) low-sodium black beans · 1/2 medium onion · 2 garlic cloves
Braised Chicken Thighs with Spinach
4 boneless, skinless chicken thighs · 1 teaspoon vegetable oil · 1/2 teaspoon salt
Bread Bake with Chicken, Cheese, and Vegetables
6 slices bread, cubed · 1 1/2 cups broccoli, frozen, chopped and cooked · 1 cup cheddar cheese, low-fat shredded
Brilliant Chili Topped with Walnuts
2 tablespoons extra virgin olive oil · 1 onion, medium-large, chopped · 1 carrot, large, sliced
Broccoli Alfredo
4 cups broccoli, cooked · 4 cups whole wheat pasta, cooked · 2 1/8 cups low-fat milk, divided
Broccoli and Corn Bake
1 can (15 ounce) cream-style corn, low-sodium · 3 3/4 cups broccoli, cooked · 1 egg, beaten
Broccoli Baked Potatoes
6 medium potatoes · 3 broccoli stalks · 1/4 cup 1% milk
Broccoli Rice Casserole
1 1/2 cups rice, uncooked · 3 1/2 cups water, divided · 3 tablespoons margarine
Broiled Tomatoes and Cheese
3 large firm tomatoes · 8 ounces low-fat cottage cheese · 1/2 teaspoon dried basil
Bronco Beans
1 tablespoon vegetable oil · 2 yellow onions · 1 bell pepper
Brown Rice Pilaf
1 1/2 cups brown rice · 3 cups water · 1/4 cup almonds, sliced
Brown Rice Pilaf with Sage, Walnuts, and Dried Fruit
1 medium onion, chopped · 1 medium celery stalk, ends trimmed and chopped · 2 cups brown rice, uncooked
Brown Rice Tabbouleh
3 cups brown rice · 3/4 cup cucumber · 3/4 cup tomato
Brown Rice with Sizzling Chicken and Vegetables
3 cups hot cooked brown rice · 3 tablespoons reduced-sodium soy sauce · 1/4 cup water
Brunswick Stew
1 tablespoon vegetable oil · 1 medium onion, chopped · 2 cups chicken broth, low-sodium
Brussels Sprouts with Mushroom Sauce
2 cups Brussels sprouts · 1/2 cup chicken broth, low-sodium · 1 teaspoon lemon juice
Butternut Squash Pasta Bake
2 1/2 cups butternut squash · 4 ounces dried whole wheat shell pasta · 3 tablespoons shallot, diced
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