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Higher Fiber

  • Simple Stir Fry


    Heat noodles in microwave according to package instructions. Set aside.

    In a medium skillet, coat with non-stick cooking spray and cook chicken over medium-high heat until cooked through or reaches 165 degrees.

    Add ginger, garlic and water and stir. Add frozen vegetables and baby corn and cook to desired tenderness, adding more water, if needed.

  • Grilled Corn & Black Bean Salsa


    Grill corn either on the barbeque or in a skilled.

    Toss beans and corn into a bowl. Top with tomatoes and add the salt and pepper to your taste. Mix gently.

    Add cilantro, lime juice and a bit of olive oil. Mix gently again. Refrigerate for at least 30 minutes before serving.

    *For Variety Add: 1 avocado, 3-4 green onions, sliced or black olives

  • Asparagus Soup


    Chop asparagus into 1/2-inch pieces, reserving 8 of the spear tips.

    In a large sauce pan, heat olive oil over low heat. Add onion. celery and carrots and cook for about 3 minutes. Add garlic and cook until fragrant; about 1 minute. Add asparagus, salt and pepper and cook an additional 5 minutes. Add broth, cover and simmer for 20 minutes.

  • Quinoa


    In a saucepan, bring the broth to a boil. Add the quinoa, reduce heat to a simmer, cover and cook for about 15 minutes, or until quinoa is tender and has opened.

    In a bowl, toss the quinoa with the garlic, parsley, thyme, salt and onion. Sprinkle with lemon juice and serve warm or at room temperature.

  • Baked Beans


    In a skillet, sauté the onions, garlic and bacon until onions become translucent.

    In a large sauce pan, add the beans, onions, garlic, bacon and bacon drippings. Add remaining ingredients and gently toss until well combined.

    Cook over medium heat, stirring occasionally for 25 minutes or until heated thoroughly.

    Remove bay leaf and serve warm.