Healthy Recipes Nutrient-Focused Diets Healthy High-Fiber Recipes Fiber-Rich Recipes to Help You Lose Weight By EatingWell Editors EatingWell Editors Facebook Instagram Twitter Articles by "EatingWell Editors" are a collaborative effort from our in-house team. Sometimes, articles are updated by a number of writers and editors over time to keep the information as up-to-date and comprehensive as possible. The EatingWell team includes industry-leading food and nutrition editors, registered dietitians, expert Test Kitchen staffers and designers who produce award-winning journalism, delicious recipes and engaging content. Our work has earned more than 50 national and international awards for writing, editing, art direction, creative marketing and publishing excellence EatingWell's Editorial Guidelines Updated on September 1, 2022 Share Tweet Pin Email Trending Videos Add more fiber to your meal to help you shed pounds. The average American adult gains one to two pounds each year, according to various reports. But new research suggests a way to prevent this weight gain or even encourage weight loss—without dieting. The secret? Eat more fiber. These high-fiber recipes help you get your fill. 01 of 13 Creamy Garlic Pasta with Shrimp & Vegetables View Recipe Toss a garlicky, Middle Eastern-inspired yogurt sauce with pasta, shrimp, asparagus, peas and red bell pepper for a fresh, satisfying summer meal. Serve with: Slices of cucumber and tomato tossed with lemon juice and olive oil. Watch Video 02 of 13 Grilled Fish Tacos View Recipe Instead of deep-frying the fish for these fish tacos, we coat the fish with a flavor-packed chile rub and grill it instead. Make sure the fillets are no more than 1/2 to 3/4 inch thick so they cook quickly. Sometimes flipping fish on the grill can be tricky since the fish can stick to the grill or fall apart. The solution is to invest in a grill basket that easily holds 4 to 6 fish fillets and secures the fish in the basket for easy flipping. If you don't have a grilling basket, make sure the grill is hot and well oiled before adding the fish. Watch Video 03 of 13 Greek Orzo Stuffed Peppers View Recipe We steam brightly colored bell peppers in the microwave to save time and then stuff them with orzo, spinach and feta. This basic recipe will work with almost any filling--try substituting different types of cheese, herbs or beans. Serve with whole-wheat pita bread and cucumber salad. 04 of 13 Vegetarian Tortilla Soup View Recipe "Tortilla soup has a place, I feel, in practically every collection of Mexican recipes," says Rick Bayless. This is a vegetarian version of the classic soup, usually made with chicken. Earthy dark pasilla chile flavors the soul-satisfying broth. (Recipe adapted from Rick Bayless.) 05 of 13 Broccoli, Ham & Pasta Salad View Recipe A great make-ahead entree, this lightened-up pasta salad is loaded with broccoli and peppers. Smoky ham and sweet raisins give it plenty of punch. Enjoy the leftovers for a fuss-free lunch. Recipe by Nancy Baggett for EatingWell. 06 of 13 Brothy Chinese Noodles View Recipe This dish was inspired by Chinese Dan Dan noodles--ground pork and noodles in a spicy broth. We use ground turkey and omit the traditional Sichuan peppercorns for convenience, but add hot sesame oil. Use toasted sesame oil instead if you want mild noodles. 07 of 13 Chicken & Spinach Soup with Fresh Pesto View Recipe This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients--boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto. Recipe by Nancy Baggett for EatingWell. Watch Video 08 of 13 Leek, Potato & Spinach Stew View Recipe For this light, brothy stew, use the vegetables of late spring and early summer from your CSA share: leeks, potatoes, garlic and spinach. Vary what's in the stew according to the weekly bounty. Serve with: Crusty whole-wheat baguette spread with goat cheese. 09 of 13 Bean & Butternut Tacos with Green Salsa View Recipe Beans and roasted butternut squash make an outstanding vegetarian taco filling. For the best flavor, use fresh, good-quality chili powder and Mexican oregano. Look for both at Latin markets or in the bulk spice section at well-stocked natural-foods stores. 10 of 13 Rice & Lentil Salad View Recipe A simple dressing of sherry vinegar, Dijon mustard and paprika flavors this rice and lentil salad. It's a great way to use up leftovers. 11 of 13 Mediterranean Tuna Antipasto Salad View Recipe Packed with protein and fiber, this tuna and bean salad is ready in a flash. For an extra kick, add a pinch of crushed red pepper or cayenne. 12 of 13 Lemony Lentil Salad with Salmon View Recipe Salmon and lentils are a familiar combo in French bistro cooking; here they combine in a quick and easy salad. For the best presentation, flake the salmon with a fork, then stir gently into the salad to keep it in chunks, not tiny bits. 13 of 13 Peanut Noodles with Shredded Chicken & Vegetables View Recipe If you can't find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market's salad bar and create your own mix. Watch Video Was this page helpful? Thanks for your feedback! Tell us why! Other Submit