Here are some of the recipes we use in our nutrition classes.
Recipes on the Cooking Matters website each have nutrition information and a beautiful photo of how the food will look when its made.
Recipes from Cornell's FNEC program use less fat and sugar but still taste delicious. Many recipes were created by CCE Nutrition Educators from NY counties, or are used in the classes they teach so they've been tested by families like yours. The recipes use lean meat and low-fat dairy products, and most have 35% or fewer calories from fat. All FNEC recipes contain less than 2 teaspoons of added sugar per serving. You'll find recipes for Beverages, Grains, Breads and Muffins, Vegetables, Dips & Condiments, Fruits, Main Dish & Casseroles, Dairy, Salads, Protein, Side Dishes, Snacks/Desserts, Soups, Stews and Sauces, and Vegetarian dishes.
"Dinner Tonight: Recipes & Videos" - Hundreds of quick and healthy dinner ideas from the Texas A&M AgriLife Extension Service.
"Recipes for Diabetes" - This online tool from the University of Illinois Extension allows you to search or browse recipes featured in their Dining with Diabetes or Living Well with Diabetes programs. Each contains an approximate nutritional analysis for calories, protein, carbohydrate, fat, saturated fat, fiber, sodium, and cholesterol.
"Fiesta of Flavors" - Hispanic recipes for people with diabetes from the University of Illinois Extension.
"Keep the Beat: Heart Healthy Recipes" - from the National Heart, Blood & Lung Institute.
"Cooking Without Gluten" A 26-page recipe booklet from the Utah State University Cooperative Extension.
"Recipes for Osteoporosis" - "Bone healthy" recipes from University of Illinois Extension.
Last updated October 31, 2016