814 fan recipes

Santa Fe red pork chili with coarsely ground pork shoulder, beer, stewed tomatoes, and layers of cumin and chili powder. No beans, no shortcuts. A thick, meaty Tex-Mex red chili simmered low and slow.

Creamy minestrone soup blends puréed white beans into a hearty vegetable broth packed with cranberry beans, kale, zucchini, potatoes, and carrots. A vegan minestrone that gets its silky body from beans instead of cream.

Hearty beef and barley soup with tender chuck cubes, pearl barley, potatoes, carrots, celery, tomatoes, peas, and mushrooms. A one-pot meal scented with paprika and marjoram.

Hawaiian macadamia bread folds crushed pineapple, shredded coconut, and chopped macadamia nuts into a tender quick bread. Tropical tea bread or breakfast loaf with island flavors in every slice.

Savor every bite of this succulent dish made with potatoes, zucchini and chickpeas.

Lentil salad with cooked green and red lentils, green beans, celery, parsley, and a tangy mustard-Italian dressing. A high-fiber, high-protein vegetarian salad ready in 15 minutes.

Florida Keys bread pudding made with homemade coconut milk, day-old sponge cake, crushed pineapple, and a silky dark rum sauce. Tropical Caribbean comfort dessert.

Lemony lentil salad with salmon combines flaked salmon, canned lentils, red bell pepper, cucumber, and fresh dill in a zippy Dijon-lemon vinaigrette. A high-protein, no-cook lunch ready in 20 minutes.

Mexican beans and barley casserole baked with green chilies, cumin, canned tomatoes, yogurt, and melted Monterey Jack. A hearty, high-fiber vegetarian main or side dish.

Low-calorie cottage cheese plate with fresh vegetables or tropical fruit, a hard-boiled egg, and rye crisp crackers. A high-protein, no-cook light lunch on a bed of lettuce.

Slow cooker Texas chili soup with ground turkey, kidney beans, stewed tomatoes, green chilies, and a bold cumin-chili spice blend. Dump-and-go comfort in a bowl.

Freezer-friendly eggplant and tuna casserole layered with breaded eggplant, zucchini, mozzarella, and a seasoned tomato-wine sauce. Make two, bake one now, freeze one for later.

Lentil vegetable soup with sun-dried tomatoes, stewed tomatoes, spinach, and a hit of hot sauce. One-pot, naturally vegan, 32g fiber per serving, ready in 80 minutes.

When the outfit got back after months out on a cattle drive, the headquarters cook took over. He had a lot more fixin's to work with, and after a lot of mixin' and tastin' he'd serve up a smooth, thick chili the cowboys could really dig into.

Fans of Southwestern cuisine will enjoy this version of white chili, flavored with chopped green chiles and onion, and simmered in a broth blended with garlic, oregano, cilantro and ground red pepper.

Hearty multigrain bread machine loaf packed with whole wheat, rye flour, wheat germ, bran, and sunflower seeds. Dump it all in, press start, and let the machine bake a dense, nutty, fiber-rich loaf.