10,000 freeze recipes

Easy and quick breakfast recipe, very great flavor.

This is a very fresh tasting recipe, cabbage, kale with the chicken, it almost contains all the nutritions your body needs.

Cooking potatoes and spinach combination is great.

Fluffy quinoa tossed with crisp cucumber, ripe tomatoes, and jalapeño heat creates a refreshing gluten-free salad where lime juice and cilantro bring that bright Mexican market vibe to your table.

Try something different for dessert in this Thanksgiving, this low fat and low calorie pumpkin pudding is a good pick for a light dessert.

Wonderfully fresh kale salad that is so good, even my father enjoyed it-- which is saying A LOT.

Nutty, ever so slightly sweet and spicy. You have to love how quick and easy to make this delicious dish.

Creamy and tasty peanut sauce can be used in most of your Asian noodle and recipes. Using it as a dip or spread when you prepare wraps is also absolutely delightful.

An easy and tasty Chinese stir-fry will for sure satisfy your palate.

Authentic version of the Benihana Ginger Salad dressing served at the Benihana hibachi grill restaurants. This ginger infused, slightly sweet and slightly tangy salad dressing transforms a simple iceberg lettuce salad into a refreshing start to any meal.

Teriyaki beef stir-fry with flank steak in a quick honey-soy-ginger marinade, tossed in a hot wok with broccoli, peppers, and onions. Weeknight ready in 30 minutes, no jarred sauce required.

Sesame oil, soy sauce, chili-garlic sauce, garlic and ginger make a succulent sauce that is perfect for marinating the tofu. Then cook tofu until crusted. Stir-fry with several fresh vegetables, and pour the delicious sauce to thicken up at the end. This Asian inspired stir-fry can be served with cooked rice, quinoa, or any your favorite grain.

Crunchy tuna salad with water chestnuts, celery, carrots, and green onions in a Dijon-soy mayo dressing. Asian-leaning twist on classic tuna salad. Ready in 10 minutes for lunch.

A hearty salad that's suitable as a main dish. Lots of flavors and textures throughout.

Liked it a lot. It had all the Chinese flavours that we were looking for. I used boneless-skinliess chicken thighs instead of breasts, because that was what I had on hand at the moment. I'm sure the chicken breasts would be as tasty.

Side ribs are cheaper than back ribs - there is lots of bone, but you can still get nice portions of meat.