10,000 freeze recipes

A unique and tasty turkey stuffing made with lean ground beef and dill pickles.

Vegan broccomole dip made from pureed broccoli stems with cumin, lemon, green chilies, and fresh tomato. A zero-fat guacamole alternative in 15 minutes.

Frozen fruit cups made with applesauce, strawberries, mandarin oranges, grapes, and orange juice concentrate. Healthy no-sugar-added frozen snack for kids and lunchboxes.

Try this exotic salad that will satisfy both your hunger and tastebuds!

Baked Brie with toasted slivered almonds, served warm with sesame crackers. A 3-ingredient appetizer that looks impressive and takes 20 minutes start to finish.

Grilled Mediterranean vegetable salad with smoky eggplant, charred peppers, potatoes, and olives tossed in garlicky red wine vinaigrette for a make-ahead summer side.

Mexican limeade made with fresh-squeezed lime juice and homemade simple syrup. Tart, sweet, and ice-cold, this agua de limon is a refreshing summer staple.

Tart green mango, fresh lemongrass, and red chili slices create a bright Southeast Asian salsa that cuts through rich grilled meats and seafood in just 8 minutes.

Moroccan eggplant salad with fried eggplant, garlic, cumin, and red pepper dressed in olive oil and lemon juice. A warm-spiced appetizer served at room temperature.

If you're looking for something rich, try this creamy dessert that will make you savor every spoonful of it.

Sweet red pepper jalapeño jelly cooks chopped peppers with cider vinegar, sugar, and pectin into a sweet-and-spicy jelly. Cream cheese and crackers' best friend.

Chicken tenders stir-fried with a teriyaki vegetable kit and topped with crispy French fried onions. Three ingredients and 40 minutes for a semi-homemade weeknight win.

Fresh fruit salad with pineapple, cantaloupe, strawberries, grapes, and blackberries in a homemade celery-honey dressing. A Southern Living-style summer salad with a blended vinaigrette.

Panjaria Salata, the classic Greek beetroot salad: whole beets boiled with tops intact, then sliced and served with Skorthalia garlic sauce or an olive oil, vinegar, and coriander dressing.

Homemade Mexican herb pasta made with durum semolina flour and dried cilantro using a pasta machine. A simple 4-ingredient fresh pasta with Southwestern flavor.

Cajun cooking legend Justin Wilson's tuna salad kicks it up with hot sauce, dill relish, and mustard stirred into chopped hard-boiled eggs and mayo. Ready in 10 minutes flat, this spicy Southern spin on canned tuna is anything but boring.