These recipes have at least 5 grams of fiber per serving.
- Eggplant with toasted spices
- Southwestern potato skins
- High-calorie, high-protein smoothie
- High-calorie, high-protein smoothie (lactose-free)
- Baked apples with cherries and almonds
- Caramelized pear bread pudding
- Mixed fresh berries with ginger sauce
- Poached pears
- Seasonal fruit palette
- Summer fruit gratin
- Acorn squash with apples
- Baked macaroni
- Baked ziti with vegetables
- Barley and roasted tomato risotto
- Beef fajitas
- Beef stew with fennel and shallots
- Black bean burgers with chipotle ketchup
- Caribbean red beans and brown rice
- Chicken and asparagus tossed with penne
- Chicken fajitas
- Chicken salad with Thai flavors
- Chili
- Chinese noodles with spring vegetables
- Corn tamales with avocado-tomatillo salsa
- Creole-style black-eyed peas
- Farfalle with fresh tomato sauce
- Grilled pork fajitas
- Grilled portobello mushroom burgers
- Hawaiian calzone
- Hearty turkey chili
- Linguine with mushrooms
- Paella with chicken, leeks and tarragon
- Pasta with spinach, garbanzos and raisins
- Philly steak sandwich
- Polenta with roasted Mediterranean vegetables
- Portobello and blue cheese salad
- Potato soup with apples and brie cheese
- Quesadillas
- Red bean chilaquiles
- Rice and beans salad
- Roasted red pepper and chicken wrap
- Salade Nicoise with tapenade
- Seared scallops with new potatoes and field greens
- Sesame-crusted tofu
- Shrimp and mango curry
- Soft tacos with southwestern vegetables
- Southwestern chicken and pasta
- Southwestern wraps
- Spaghetti with summer squash and peppers
- Spicy beef kebabs
- Spicy ground turkey tacos
- Steak with steamed vegetables, soba noodles and ginger sauce
- Stuffed eggplant
- Sweet peppers stuffed with scalloped corn
- Swordfish tacos with lime and cilantro
- Three-bean chili
- Tomato-basil pizza
- Tuna steak sandwiches
- Turkey potpie with baby vegetables
- Vegetable and garlic calzone
- Vegetable wrap
- Vegetarian chili
- Vegetarian kebabs
- White chicken chili
- Yellow lentils with spinach and ginger
- Bean salad with balsamic vinaigrette
- Black-eyed pea and sweet corn salsa
- Bulgur and chickpeas with preserved-lemon vinaigrette
- Chicken salad with Thai flavors
- French green lentil salad
- Grilled flank steak salad with roasted corn vinaigrette
- Mixed bean salad
- Portobello and blue cheese salad
- Rice and beans salad
- Salade Nicoise with tapenade
- Seared scallops with new potatoes and field greens
- Shrimp-apple salad
- Spring greens with butternut squash
- Tossed greens with pasta, fruit and balsamic vinaigrette
- Chicken and portobello baguette
- Grilled portobello mushroom burgers
- Philly steak sandwich
- Tuna steak sandwiches
- Baked acorn squash with pine nuts and garlic
- Bean salad with balsamic vinaigrette
- Black-eyed pea and sweet corn salsa
- Brussels sprouts with shallots and lemon
- Bulgur and chickpeas with preserved-lemon vinaigrette
- Cannellini beans with wilted greens
- Classic Boston baked beans
- Creole-style black-eyed peas
- Curried vegetable couscous
- Eggplant with toasted spices
- Fava beans with garlic
- Lemon rice with golden raisins and almonds
- Lentils with wild rice and crispy onions
- Lima bean ragout with tomatoes and thyme
- Spicy red lentils
- Spring greens with butternut squash
- Stewed flageolets in lemon broth
- Stuffing with cranberries
- Sweet potatoes and roasted bananas
- Beef stew with fennel and shallots
- Chicken adobo soup with bok choy
- Chili
- Gazpacho with garbanzo beans
- Minestrone soup
- Potato soup with apples and brie cheese
- Potato-fennel soup
- Split pea soup
- Three-bean chili
- Tuscan white bean stew
- White chicken chili
