9,195 freeze recipes

Leftover pasta frittata made with egg whites fried like an omelet. A fast, low-fat way to turn last night's pasta into a crispy, golden breakfast or lunch.

Homemade Creole sauce with okra, tomatoes, green peppers, onions, and sherry blended smooth. A versatile Louisiana-style sauce with heat from hot sauce and depth from chili sauce.

Poori (puri), deep-fried Indian whole wheat bread that puffs into golden balloons. Made with just 3 ingredients and buttermilk for a tender, flaky dough. Serve hot alongside curry.

Tomato butternut soup with pureed squash and chunky diced tomatoes, simmered in soy milk with fresh ginger. A creamy, vegan-friendly soup with half-smooth, half-chunky texture.

Wattakka, the Sri Lankan curried pumpkin classic. Cubed pumpkin simmered in coconut milk with curry leaves, turmeric, garlic, and chili. Served back in its own roasted shell.

Brown lentil loaf made with red lentils, sauteed onions, cayenne, and nutritional yeast. A vegan, high-protein main dish that slices like meatloaf without any meat or eggs.

Pressure cooker lamb stew with potatoes, carrots, and onions. Hearty chunks of meat and vegetables in a thick gravy, done in just 45 minutes.

Beef and bay stew: a rustic Irish-style beef stew with leeks, turnip, carrots, potatoes, and celery, simmered gently with bay and thyme. Old-fashioned slow-cooked supper served with crusty bread.

Grilled beef back ribs steamed in foil packets then finished over coals with a spicy ketchup sauce spiked with cinnamon, hot sauce, and crushed red pepper.

Lemon Touchdown cocktail pitcher with rum, tequila, vodka, orange juice, and lemon juice. A strong, citrusy party punch that's stirred and served over ice.

Lentil stew made with frozen beef-tomato mix, mushrooms, carrots, celery, and red wine. A hearty, high-fiber weeknight dinner from freezer to table in one hour.

Light minestrone soup with potatoes, zucchini, green beans, and broken spaghetti in a tomato-basil broth. Made entirely in the microwave for an easy low-calorie dinner.

Quick shrimp Alfredo built on frozen Alfredo pasta and vegetables, stirred together with cooked shrimp, mushrooms, and grated Parmesan. Weeknight dinner ready in 15 minutes.

Old-fashioned sour cucumber pickles brined in vinegar, sugar, dry mustard, and alum with no cooking required. A three-month cold-cure refrigerator pickle.

Traditional Cree pea soup with soaked green peas, celery leaves, and savory herbs, thickened with hominy grits for a hearty Indigenous comfort soup.

Vollkornbrot is a dense German whole grain bread made with 7-grain cereal, whole wheat flour, and molasses. No yeast, no kneading, baked low and slow for 3 hours and keeps 2 weeks.