9,120 high fibre recipes

Easy white bean and chicken chili simmered with cilantro, basil, ground chiles, and a hint of clove. One Dutch oven, ready in about an hour, finished with fresh tomato and tortilla chips.

Halloween cookies built on a classic chocolate cocoa drop dough: butter, sugar, eggs, and cocoa powder make a tender base ready for spooky frosting, sprinkles, or candy eyes.

Three-layer toasted coconut cake with a buttermilk crumb, coconut and vanilla extract, and a cream cheese frosting loaded with toasted coconut. A classic Southern bake for birthdays and holidays.

Loaded oatmeal cookies with whole wheat flour, coconut, pecans, chocolate chips, and butterscotch chips. Vanilla pudding mix is the secret to extra-soft cookies.

Chicken tostada salad piles a quick saute of chicken, beans, peppers, and lime over crisp lettuce, finished with cheddar, olives, and crushed tortilla chips. A 30-minute weeknight Tex-Mex bowl.

Cajun chicken tortillas stuffed with bell peppers, yellow squash, chickpeas, and a hit of hot sauce. A 30-minute spicy weeknight wrap.

Chocolate fruitcake: cocoa-cream cheese batter studded with candied cherries, golden raisins, pecans and a hint of brandy and rum. The fruitcake for people who don't think they like fruitcake.

No-bake peanut butter pie with graham cracker crust, cream cheese filling, and a glossy chocolate-espresso glaze. Decadent freezer-friendly dessert.

Pork, ham, and shrimp jambalaya is a Louisiana-Creole rice dish layering sausage, cubed ham, and shrimp in a tomato-thyme broth. Three-protein one-pot meal with deep Southern roots.

Chunky beef chili: cubed beef chuck simmered low with tomatoes, green pepper, onion, garlic, and chili powder until tender. Texas-style no-bean chili built for piling toppings on top.

Sauerkraut casserole with browned Italian sausage, sliced apples, brown sugar and caraway seeds. The classic German-American Oktoberfest one-dish dinner. Hearty, tangy and forgiving.

Vegetarian pumpkin walnut loaf: fresh pumpkin, rice, walnuts and herbs baked together and served with a quick stewed tomato sauce. A fall main dish that doesn't apologize for being meat-free.

Buffalo chili: ground bison simmered with three peppers, jalapenos, green chiles, and warm spice blend. Lean, gamy alternative to beef chili with serious heat.

Cream of peanut soup from Colonial Williamsburg's Kings Arms Tavern: a velvety blend of peanut butter, chicken broth, sauteed celery and onion, finished with cream and chopped peanuts. Southern tavern classic.

Mocha nut butter balls: tender, snowball-style shortbread cookies flavored with cocoa and instant coffee, packed with toasted walnuts or pecans, rolled in sugar.

Froggers are oversized soft molasses cookies from old Nantucket whaling kitchens, spiced with ginger, cloves, nutmeg and allspice, flavoured with dark rum and dotted with raisins. Cut into 4-inch rounds for a proper hand-sized cookie.