10,000 fibre recipes

Grilled beef kabobs marinated 12 hours in a tangy soy-lemon-Worcestershire sauce with mushrooms, bell peppers, cherry tomatoes, and onion. Bold flavor from a simple overnight marinade.

Fig oat bran muffins with banana, apple juice, honey, and cinnamon. A high-fiber, low-fat muffin loaded with dried figs and whole grain oats for a wholesome breakfast.

Another favorite side dish is the Potato Salad which used to be produced fresh daily, however now due to the fact that it can be produced and prepackaged and stored frozen till shipped and then refrigerated AmeraServe which is the company that Tricon uses sells the potato salad that way.

Tangy buttermilk cheese bread for the bread machine. Sharp aged cheddar and cultured buttermilk give this yeast loaf bakery-level depth with zero kneading.

Enjoy this succulent dish today that's made with chicken breasts, sausage and red wine.

Rolled tortillas stuffed with chicken, cheddar, and Monterey Jack, smothered in a chili-bean and green enchilada sauce, then baked bubbly. Freezer friendly and ready in one hour.

Old-fashioned stovetop fudge made with molasses, semi-sweet chocolate, brazil nuts, and flaked coconut. Rich, chewy, and packed with tropical crunch. Yields 2 pounds of homemade candy.

Zucchini Oatmeal Pecan Muffins: bakery-tall muffins with buttery pecans, quick oats, and shredded zucchini for moisture. Cinnamon-spiced and ready in 45 minutes.

Soft sesame seed yogurt bread for the bread machine. Yogurt adds tang and moisture to the crumb while sesame seeds bring a toasty, nutty flavor to every slice.

Black Forest rugalach pastries with a cream cheese dough wrapped around boozy cherry, dark chocolate and walnut filling. The Jewish bakery classic given a chocolate-cherry overhaul straight out of the German cake playbook.

Casserole de Santa Fe layers spiced cornmeal cornbread batter with pinto beans, tomato sauce, and cheese for a hearty vegetarian Southwestern bake. Cumin and chili powder built in.

Golden fried Italian dough diamonds studded with raisins and anise seeds, drizzled in hot honey and lemon. A traditional sweet treat for holidays, festivals, and Sunday gatherings.

A smoky, spicy TLT sandwich with oven-baked tofu glazed in Dijon and adobo sauce. Stacked on toasty whole wheat bread with lettuce and tomato. The plant-based BLT upgrade you didn't know you needed.

Classic stuffed green peppers filled with ground beef, oats, onion, celery, and basil in tomato juice, baked and served with a creamy mushroom sauce. Old-fashioned comfort food.

Prune Buns are old-fashioned yeasted sweet buns filled with prune preserves - built on an overnight sponge starter and a butter-rich dough, finished with powdered sugar.

Creamy Vidalia onion and mushroom casserole with a cream cheese sauce, topped with cheddar and cracker crumbs. A rich vegetable side dish baked until bubbly.