10,000 fibre recipes

Penne alla vodka with spicy tomato cream sauce, garlic and red pepper flakes. Italian restaurant-style pasta ready in 45 minutes.

Tangy banana bars with apricot preserves, brown sugar, chopped nuts, and sliced bananas, dusted with powdered sugar. A soft, fruity bar cookie that makes 36 pieces.

Pinto bean bread, a soft yeast loaf made with mashed pinto beans for extra protein, fiber, and a dense, tender crumb. Rustic and surprisingly good for sandwiches.

Gin marinated chicken cubed and bathed overnight in dry gin, lime juice, and olive oil, then skewered, pan-fried, and finished with leeks, tomatoes, and cilantro.

Ham and turkey hash with sweet potato, apple, and red bell pepper, blanketed in a peppery cheddar cheese sauce and broiled bubbly. Great leftover ham rescue.

Mexican pizza topped with crumbled chorizo, garlic, Monterey Jack and Muenster cheese, fresh cilantro, and salsa on a cornmeal-dusted bread dough crust.

Vegetarian chickpea and brown rice burgers with toasted sunflower seeds, shredded carrot, and thyme. Pan-fried until crisp outside, hearty inside. Served on French bread.

Two-cheese pepperoni stromboli rolls melty mozzarella and provolone with spicy pepperoni inside a frozen bread dough loaf. An easy, crowd-pleasing handheld that slices into cheesy, golden spirals.

Chili meets spaghetti in this 30-minute ground beef and kidney bean sauce spooned over hot pasta. A Midwest-inspired comfort food mashup that kids and adults both love.

Peachy bread with sliced peaches, candied fruit, dates, raisins, walnuts, and mincemeat in a spiced brown sugar batter. A dense, fruit-packed holiday quick bread loaded with flavor.

Tropical coconut poke cake soaked with cream of coconut and warm crushed pineapple, then piled high with whipped topping and shredded coconut. A potluck showstopper that starts with a box mix.

Triple-decker smoked chicken club with kalamata olive tapenade, crispy turkey bacon, tomato, Vidalia onion, and cucumber on thick peasant bread. A Mediterranean twist on the classic.

Grilled chicken tacos with roasted red peppers, black beans, and a citrus-balsamic sour cream dressing. Marinated vegetables rolled in warm flour tortillas for a fresh, zesty taco.

Poule D'Eau Jambalaya with rabbit and smoked sausage cooked in a black iron pot. A big-batch Cajun rice dish with Ro-Tel tomatoes, mushrooms, and the holy trinity of vegetables.

Layered whole wheat crumb cake loaded with cinnamon-walnut streusel and finished with a powdered sugar drizzle. Wholesome enough for breakfast, sweet enough for dessert.

Tiny fruit turnovers filled with a stovetop apricot-date filling and chopped nuts, wrapped in a lemon-scented cookie dough. Bite-sized pastries for holiday trays.