Healthy Meals for You and Your Family
Healthy Eating
Beverages and Healthy Drinks
Easy, Tasty, Healthy: Simple Ingredient Substitutions for Your Recipes
Fix It Fresh Cooking with Fruits and Vegetables
Vitamins, Minerals and Supplements
Menu Planning
Ideas for Planning Thrifty Meals -- University of Maine Extension
Planning Meals for Small Families -- University of Maine Extension
Recipe Collections from K-State Research and Extension
Eating Well But Cooking Less Recipes
EZ Does It Recipe Videos from Kansas SNAP-Ed
Vary Your Protein Cover Page in Color
Vary Your Protein Cover Page in Black and White
Other Recipe Resources
Creative Recipes for Less Familiar Commodities Used By Household Programs
Especially for Moms -- Recipes, videos tips and factsheets from USDA
Harvest of Recipes with USDA Foods
Keep the Beat Heart Healthy Recipes from the National Heart, Lung & Blood Institute
Recipes for Healthy Kids Cookbook
Stay Young at Heart: Cooking the Heart Healthy Way
Tasty and Safe Cookbook -- Tennessee State University
Tennessee Commodity Connections Recipe Book
USDA's Collection of Nonfat Dry Milk Recipes
USDA, Meeting Your MyPlate Goals on a Budget
If you have questions or concerns about the information on this page, please contact our office at 785-532-5782 or email: sburklun@ksu.edu
Resources for K-State Faculty and Staff Only
Additional Links
Approximate Cupboard Storage Times
Buying Guide for Kansas Grown Fresh Fruits and Vegetables
Choose Wisely: Your Health Depends on It
Family Meals Serve Us Well Fact Sheet
Family Meals Serve Us Well Leader's Guide
Healthy Choices When Eating Out
Healthy Food Options for Fall/Winter Gatherings
Identifying Foods that Contain Synthetic Food Dyes
Ingredient Substitutions and Food Yields
Incorporating away-from-home food into a healthy eating plan
Information about Dietary Fasting
Shopping, Cooking and Meal Planning
Tipsheet: Eating Healthy When Dining Out
Tipsheet: Eating Healthy Ethnic Food
Tipsheet: Eating Healthy Starts With Healthy Food Shopping
Weekly Menu Planning Tool --This weekly meal guide provides ~1/3 of daily foods recommended by the 2010 Dietary Guidelines for 2000 calories/day. If nutrient-dense forms of representative foods are used, it provides ~1/3 of most nutrients needed by adults ages 51-70 years.