2,504 whole wheat recipes

Use ground turkey to make meatballs, loaded with fresh veggies, and brown rice, this hearty soup is nutritious and delicious.

These cookies are soft-cake like because of the pumpkin and applesauce. Dried cranberries and chocolate chips give the cookies additional deliciousness.

Crispy toasted pita bread with seasoned pinto beans, diced cucumber, tomato and fresh lettuce, easy and tasty.

Just the right amount of everything, and well balanced flavor and texture. A great fall or winter dessert that uses seasonal cranberries and everyone will be thrilled.

An easy and delicious way to make zucchini into a delicious dish. Serve it with yogurt, sour cream or any your favorite sauce.

This custard peach pie is a great way to use seasonal peaches. The custard is creamy and sweet, and the pecans in the crust and topping are a yummy addition. It’s hard to resist this delicious treat!

Curried turkey pasta salad tosses leftover turkey with whole wheat shells, mango chutney, toasted almonds, and a yogurt-mayo dressing bloomed in warm curry powder. A bright, crunchy use for Thanksgiving leftovers.

Sweet cherry tomatoes, red bell peppers and crunchy romain lettuce are tossed with a lemon-olive oil vinaigrette, and cheesy Parmesan croutons.

Cheesy, crispy and tasty. These phyllo rolls are great for a fancy appetizer, or a side dish, or a simply delicious main dish.

Barbecue leftover turkey sandwich, shredded turkey tossed with tangy BBQ sauce and crunchy carrot, piled on a ranch-slicked whole wheat bun. A fast, smart way to turn leftover turkey into lunch in minutes.

Vegan enchilada casserole filled with black beans, whole wheat couscous, and crushed tofu in a spicy tomato-chili sauce. Rolled in corn tortillas and baked until bubbling. Plant-based Mexican comfort food.

People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen.

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Vegetarian white lasagna layered with grated butternut squash, silky leek bechamel, Parmesan, and toasted pine nuts. Feeds a crowd and tastes even better the next day.

It's like pumpkin pie for breakfast! It's the taste of fall!

Pinto bean muffins with raisins, brown sugar, cinnamon, nutmeg, and cloves. Beans puréed into the batter add moisture and protein without anyone knowing. Ready in 40 minutes.