Tarifler
145–168 / 1042
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 Omelet
3 cups broccoli florets · 1 large red bell pepper · 16 button mushrooms
Broccoli Potato Soup
4 cups broccoli · 1 small onion · 4 cups low-sodium chicken broth
Broccoli Rice Casserole
1 1/2 cups rice, uncooked · 3 1/2 cups water, divided · 3 tablespoons margarine
Broccoli Salad
6 cups broccoli · 1 cup raisins · 1 red onion
Broccoli Strawberry Orzo Salad
3/4 cup orzo pasta, uncooked · 2 cups fresh broccoli, chopped · 2 cups fresh strawberries, diced
Broccoli-Cheddar Frittata
1 package (10-oz) frozen chopped broccoli · 1/4 cup water · 8 eggs
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
Brussel Sprouts, Cranberry, and Bulgur Salad
1/3 cup dried bulgur · 1 cup boiling water · 2 cups Brussels sprouts (1/2 pound)
Brussels Sprouts with Mushroom Sauce
2 cups Brussels sprouts · 1/2 cup chicken broth, low-sodium · 1 teaspoon lemon juice
Bugs on a Log
"Logs" · 1 celery stalk, cut into 3 pieces · apple slices
Bulgur Chickpea Salad
1 1/4 cups water · 1 cup bulgur · 1 teaspoon dried parsley
Bulgur Wheat, Veggie & Chickpea Salad
1 medium onion, chopped · 1 cup broccoli, chopped · 1 cup carrots, shredded
Butterfly Bite
3 celery stalks · 12 twist pretzels · 6 tablespoons creamy peanut butter
Buttermilk Scones
1 cup whole-wheat flour · 3/4 cup all-purpose flour · 1/3 cup sugar
Butternut Squash & Apple Soup
1 medium onion · 1 medium celery stalk · 1 medium carrot
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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