Showing results 1 - 20 of 649 for within High Fiber.
For a vegetarian side dish, it's tough to beat this comforting tomato and eggplant combo. Serve the eggplant alongside a cup of vegetable soup or a green salad for a light meal.
Hittin' the grill for dinner tonight? Add a few vegetable slices to the grill and tomorrow's lunch is in the bag. These colorful pinwheels double as a healthful after school snack.
Take advantage of the season's bounty of zucchini squash, cucumbers and tomatoes with this rustic Italian dish. Makes a wonderful transition between summer and fall, providing the fresh flavors of garden produce with the comfort of Parmesan and breadcrumb-stuffed zucchini.
Mushrooms and red bell peppers combine with black-eyed peas in this flavorful vegetarian entrée. Sunflower seeds add a crunchy finish, but pumpkin seeds taste great with this dish, too.
Top this classic spring side dish with shards of Parmigiano-Reggiano for a savory garnish.
Partially cooking the potatoes before they hit the grill is key to cooking this delicious side dish just right. Serve alongside grilled chicken legs or pork chops, if desired.
Though parsnips resemble carrots they're never eaten raw. Here they reach their peak of flavor by being steamed, then roasted with tender, rich results.
This whole grain bread, reminiscent of unsweetened corn bread, makes a nice breakfast bread when toasted or a snack with nut butter.
This delicious bread smells wonderful while baking. Ideal as a whole grain breakfast bread with nut butter, tahini, cream cheese or dairy butter.
Fragrant basmati rice and sweet-tart dried currants make a delicious stuffing for whole, fresh trout in this impressive main course.
Fish tacos might just be the perfect summer dish. Here they're topped with a creamy sour cream sauce, shredded cabbage and a squeeze of fresh lime juice.
In this tasty take on ratatouille, the classic French vegetable dish, fillets of grouper add protein, texture and flavor to an already vibrant combination of bell peppers, squash and tomatoes.
Frozen hash browns are the secret ingredient in this quick but elegant main course for dinner or lunch. Use the same method to top salmon or tuna steaks, too.
Plump white scallops are elegantly presented in a nest of bright, barely cooked spring-fresh spinach leaves. Crispy sweet caramelized walnuts add a delicious contrast to the tender mollusks, which have been marinated in tart lime juice with a hint of garlic and tarragon.
The simple but flavorful marinade in this spicy-sweet shrimp dish is also excellent to use with pork chops or chicken legs and thighs.
The lively flavors of pineapple juice, miso and cilantro make a delicious complement to baked salmon. Serve with steamed rice or pasta and green beans.
This simplified seafood version of the famed Cocido celebrates Moorish spices and the Spanish fondness for codfish. Complement with crusty bread and a light salad.
When infused with whole herbs, the dry character of chardonnay creates a rich poaching liquid. Use fresh or frozen scallops in this recipe.
We love red snapper, but salmon, swordfish or tuna fillets work equally well in this recipe. If you'd like to make the salsa ahead, simply wait to add the avocado until serving time and store the salsa, covered, in the refrigerator.
This French Riviera favorite cooks in a delicious, flavorful sauce. Large croutons are served alongside to soak up all the good flavors.
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