8,159 freeze recipes

Soft banana spice cookies with cinnamon, cloves, walnuts, and raisins. Made with mashed bananas and packed brown sugar for a chewy, cake-like drop cookie. A great way to use overripe bananas.

Vegetable pasta sauce loaded with zucchini, mushrooms, carrot and a secret of blended chickpeas that add body and protein to a red-wine tomato base. A hearty, vegan sauce that eats like a meaty ragu.

Lighter berry coffee cake made with egg whites, applesauce, and canola oil instead of whole eggs and butter. Fresh raspberries and blueberries with a crunchy crumb topping. Adaptable for dairy-free diets.

Baigan Aur Tamaatar is spiced Indian eggplant and tomato sauteed in ghee with turmeric, cinnamon, cayenne, and fresh ginger, finished with garam masala. A quick vegetarian side dish.

Rich chocolate walnut cookies with melted semi-sweet chocolate, espresso, and chocolate chips. Shiny, crackle-topped, and fudgy inside like a brownie in cookie form.

Old-fashioned whole wheat drop cookies sweetened with honey and brown sugar, enriched with sour cream, and studded with raisins and nuts. Makes 3 dozen soft, cakey treats.

German chocolate layered apple cake with sliced apples and cinnamon-nut batter in alternating layers, topped with cream cheese frosting. A semi-homemade cake that tastes fully from scratch.

Flourless chocolate mousseline cake with rum, coffee, and whipped cream folded into a rich chocolate-egg batter. Baked in a water bath for a dense, silky texture.

Hearty German cabbage soup with bacon, potatoes, rutabaga, and carrots simmered low in chicken broth. Finished with grated Parmesan for a savory, warming bowl.

Whole wheat banana bread loaded with oats, peanuts, walnuts, raisins, prunes, and molasses. A nutrient-dense breakfast loaf packed with fiber, protein, and natural sweetness from fruit and brown sugar.

Harvest vegetable curry: steamed carrots, winter squash, broccoli, red pepper, summer squash, and chickpeas tossed in a quick curry-ginger-lemon sauce. Healthy, fast, and ready in 30 minutes.

Southwest black bean soup simmers dried beans with smoky ham, chipotle, and cumin, then purees half for a velvety body. Topped with creme fraiche and red bell pepper for a smoky, hearty bowl.

Slow cooker black-eyed peas with salt pork, garlic, and oregano. Overnight soak, then low and slow cooking for tender beans with Mexican flair.

Pumpkin oatmeal Bundt with maple syrup, warm spices, and a pumpkin seed-oat streusel topping. Coffee-cake style ring made for fall mornings.

Four-ingredient thermos lunch with black beans, corn, brown rice, and salsa. No cooking, no microwave needed. Pack it hot in the morning and eat it warm at your desk.

Lime-cumin marinated chicken breasts baked on a bed of black beans, zucchini, squash, and fresh tomatoes. A colorful, high-protein one-pan Tex-Mex dinner with built-in salsa.