10,000 oat bran recipes

This is a fantistic breakfast bagel, vegetables, egg with whole wheat bagel, really a very nice start of the day.

Halibut steaks topped with sautéed zucchini, fresh tomatoes, garlic, and crumbled feta cheese. A healthy Mediterranean-style fish dinner on the table in just 30 minutes.

Beach Party Shrimp Saute stir-fries unshelled shrimp with jalapeño, garlic, onion, and oregano in 10 minutes, finished with fresh lemon or lime juice. A bold, easy seafood appetizer or main.

BBQ Sirloin Steak with Grilled Bell Peppers recipe

Baked chicken fingers coated in yogurt and herb-seasoned cracker crumbs with a hint of curry. Crispy, low-calorie, and kid-approved with no deep frying required.

Italian chicken with sweet sausage, red and yellow bell peppers, and red onion finished with balsamic vinegar and thyme. A one-skillet dinner ready in about an hour.

Indian-style cilantro mint chutney with green chili, lemon, and yogurt. Bright, herbal 10-minute dipping sauce for samosas, pakoras, and grilled meats.

Asian-style green salad with napa cabbage, bean sprouts, bamboo shoots, and broccoli in a soy-ginger-rice vinegar dressing. A crunchy, low-fat vegetarian side that comes together in 20 minutes with no cooking.

Easy tuna casserole with green peas, mushroom soup topped with potato chips/crisps.

Italian tomato pasta salad with elbow macaroni, canned tomatoes, white wine vinegar, herbs, and parmesan. A no-mayo, oil-free cold pasta salad that chills for hours to blend flavors.

Classic Cobb salad with homemade French dressing: finely chopped greens arranged in tidy rows of chicken, bacon, avocado, egg, tomato, and Roquefort. The original composed salad, tossed tableside.

Oven kalua pork: a four-ingredient Hawaiian luau classic that turns pork butt into smoky, salty, fall-apart shreds without a buried imu pit. Liquid smoke, Hawaiian sea salt, water, and time do the work.

Chinese BBQ pork lo mein stir-fried with bok choy, bean sprouts, ginger, and a savory sauce of oyster sauce, dark soy, and sesame oil. A takeout-style noodle dish ready in 35 minutes.

Roast goose rubbed with thyme and served with potato pierogies and a pan dripping gravy made from the neck and liver. A showstopping Eastern European holiday centerpiece.

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

Poached walleye baked under a classic Mornay sauce of egg yolks, cream, and cheese. A French-inspired lake-fish supper with a golden bubbled top straight from the oven.