high in fiber

This slow cooker version of Chicken Enchiladas makes enough servings to feed a family without much work!

Slow Cooker Cheesy Chicken Enchiladas

olive oil

onion

garlic (finely chopped)

jalapenos (seeded and deveined, finely chopped)

lb. chicken breast

dry farro (rinsed)

black beans (rinsed, drained)

corn

tomatoes

water

red enchilada sauce

Tbsp. chili powder

Tbsp. cumin

coriander

Sea salt (or Himalayan salt) black pepper (to taste; optional)

cheese

onions

cilantro

Heat oil in medium nonstick skillet over medium-high heat.

Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is soft.

Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until jalapenos are soft.

Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.

Place chicken mixture, farro, beans, corn, tomatoes, water, enchilada sauce, chili powder, cumin, and coriander in a 3-quart slow cooker; mix well and cover. Cook on high for 3 hours, or until liquid has been absorbed, and farro is tender.

Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese; mix well. Cover until cheese has melted.

Top with green onions and cilantro; serve.

This Baked Ziti with Spinach is a no-fuss weeknight dinner loaded with delicious vegetables, herbs, and three kinds of cheese.

Baked Ziti with Spinach

oz dry whole wheat ziti (or penne) pasta

spinach

tomatoes (like San Marzano

basil leaves

sea salt (or Himalayan salt)

black pepper

red pepper flakes ((optional))

Mozzarella cheese (divided use)

Parmesan cheese

ricotta cheese

Nonstick cooking spray

Cook pasta according to package directions; drain. Set aside.&nbsp;

Preheat oven to 375º F.

Heat oil in large nonstick skillet over medium-high heat.

Add garlic; cook, stirring frequently, for 1 minute.

Add spinach, tomatoes, and basil. Season with salt and pepper; cook, stirring frequently, for 4 to 5 minutes.

Combine spinach mixture, pasta, red pepper flakes (if desired), ½ cup mozzarella cheese, Parmesan cheese, and ricotta cheese in a large bowl; mix well.&nbsp;

Place in a 2½ to 3-quart casserole that is lightly coated with spray. Bake, covered with aluminum foil, for 35 minutes. Remove foil.&nbsp;

Top evenly with remaining ¼ cup mozzarella cheese. Bake an additional 10 to 15 minutes, or until cheese is bubbly.

This classic burger recipe is simple, delicious and perfect for cooking on a budget. Our juicy recipe costs less than $4 per serving!

Perfect Classic Burger

beef

Knorr® Beef flavor Bouillon

Tbsp. oil

Multigrain thin buns or Sprouted Multigrain Buns

tomato

lettuce

Combine ground beef, onion and Knorr® Beef flavor Bouillon in medium bowl until well blended. Shape into 4 patties.

Heat oil in large nonstick skillet over medium-high heat and cook burgers 4 minutes. Turn burgers and cook 4 to 5 minutes or until desired doneness.

Assemble burgers on buns with lettuce and tomatoes.

ungrouped

Cook up Knorr's delicious Spinach Artichoke Chicken & Pasta made with simple and shelf stable ingredients. A recipe that's easy to make but flavorful to eat!

Spinach Artichoke Chicken & Pasta

chicken

artichoke

low fat milk

Sides™

cream cheese,

(5 oz.) baby spinach leaves

SEASON chicken, if desired, with salt and pepper. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 6 minutes. Remove and set aside.

ADD artichoke hearts to same skillet and cook, stirring occasionally, until browned, about 4 minutes. Remove and set aside.

STIR water, milk, Knorr® Italian Sides™ - Creamy Garlic Shells and cream cheese into same skillet and bring to a boil. Cover; reduce heat and cook, stirring occasionally, 11 minutes or until pasta is tender. Stir in spinach, chicken, artichoke hearts and sun-dried tomatoes. Cover and let stand 2 minutes. Serve, if desired with grated Parmesan cheese; now it's delicious. Dig in!

Hellmann's Stuffed Avocados are filled with a mix of celery, apples, chickpeas, and mung beans, all tied together with Hellmann's Avocado Oil Mayonnaise Dressing.

Stuffed Avocados

lime

Hellmann's Avocado Oil Mayonnaise Dressing

cooked, cooled sprouted mung beans

(15.5 oz.) chickpeas,

Honeycrisp apple,

avocados,

walnuts

Grate 1 teaspoon peel and squeeze 2 tablespoons juice from lime and combine with Hellmann’s® Avocado Oil Mayonnaise Dressing and cilantro in large bowl.

Add remaining ingredients except avocado halves and stir to mix. Season, if desired, with salt and pepper. Spoon over avocado halves. Garnish with chopped walnuts.

This easy and delicious plant based lasagna recipe is made with all vegan ingredients including tofu and plant based lasagna noodles.

Plant Based Lasagna with Veggie Sauce

(15 oz.) low-sodium chickpeas, rinsed and drained

yeast seasoning

onion,

garlic,

pasta sauce

vegan, gluten free no boil lasagna noodles

Heat oven to 400°. Mash squash and chick peas in large bowl. Stir in Hellmann's® or Best Foods® Vegan Carefully Crafted Dressing and Sandwich Spread, nutritional yeast, then tofu. Season, if desired, with salt and pepper.

Heat oil in large nonstick skillet over medium-high heat and cook mushrooms and onions 8 minutes, stirring occasionally. Stir in spinach and garlic; cook 2 minutes then stir in pasta sauce. Remove from heat.

Spread 1 cup sauce mixture in bottom of 13 x 9-inch baking dish then top with 3  uncooked lasagna noodles. Spread with 2 cups tofu mixture;  repeat layers 2 more times. Top with remaining 3 noodles, then remaining sauce.

Cover with foil and bake 45 minutes. Remove foil and continue to bake an additional 15 minutes, until lasagna noodles are tender. Let stand 10 minutes before cutting.

Intimidated by complicated recipes but want to eat healthy? This foolproof vegetarian chili, bursting with spices and flavors that even meat lovers will enjoy, has only 6 ingredients and is ready in less than 15 minutes!

Easy 2 Bean Veggie Chili

Knorr® Spanish Rice Side

chili powder

kidney beans

(14.5 oz.) no salt added black beans

(1 corn kernels

Combine 2 cups water, canned diced tomatoes, Knorr® Rice Sides™ - Spanish Rice and  chili powder in 3-quart saucepan and bring to a boil over high heat. Reduce heat and cook covered 7 minutes.

While rice is cooking, drain and rinse canned beans and corn. Stir into cooked rice and cook 1 minute.

https://www.youtube.com/watch?v=ykTx7kjwW3s

A delightful mix of beans, rice, and fresh vegetables, making a vibrant and healthy salad perfect for any meal.

3 Bean Rice Salad

vegetable oil

red onion

green beans

Knorr® Chicken Broccoli Rice Side

(15.5 oz.) no salt added chickpeas

tbsp. red wine vinegar

tbsp. crumbled feta cheese

Heat oil in large skillet over high heat. Slice red onion and cut green beans in half.  Add to skillet and cook 1 minute. Add 2 cups water and Knorr® Rice Sides™ - Chicken Broccoli and bring to a boil.

Cover and cook 7 min or until tender. While rice is cooking, drain beans. Stir into Rice and cook 1 minute.

Remove from heat;  stir in red wine vinegar and sprinkle with feta cheese.

Top 8 high in fiber recipes from across the web

The most viewed high in fiber recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Slow Cooker Cheesy Chicken Enchilad...

Baked Ziti with Spinach

Perfect Classic Burger

Spinach Artichoke Chicken & Pasta

Stuffed Avocados

Plant Based Lasagna with Veggie Sau...

Easy 2 Bean Veggie Chili

3 Bean Rice Salad

Top 8 high in fiber recipes from across the web

The most viewed high in fiber recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Cheesy Chicken Enchilad...

Baked Ziti with Spinach

Perfect Classic Burger

Spinach Artichoke Chicken & Pasta

Stuffed Avocados

Plant Based Lasagna with Veggie Sau...

Easy 2 Bean Veggie Chili

3 Bean Rice Salad

The most viewed high in fiber recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine