8,159 freeze recipes

Whole wheat banana pancakes with warming spices, walnuts, and honey. Hearty silver dollar-sized breakfast ready in 25 minutes.

Light red snapper stew with potatoes, tomatoes, and white wine in a brothy base built on the Cajun trinity of onion, celery, and bell pepper. Low-fat and full of clean flavors.

Homemade raspberry currant syrup for sparkling water, cocktails, and sodas. Fresh berries simmered with sugar, strained, and bottled for a concentrated fruit cordial.

Shepherdless pie with red lentils, pearl barley, carrots, and tomatoes under a cheesy mashed potato crust. A hearty vegetarian twist on the British classic.

Lighter spinach lasagna made with low-fat cottage cheese, egg substitute, and Italian seasoning layered with spaghetti sauce and melted mozzarella. All the comfort, fewer calories.

Curried red lentil soup with turmeric, cumin, ginger, and cayenne simmered until thick and creamy. An oil-free vegan soup that's naturally high in protein and fiber.

Authentic Upper Michigan pasties filled with ground beef, potatoes, rutabaga, onion, and carrot in a tender, chewy suet crust. Cornish-style meat pies from the UP, just like the miners made.

Hazelnut cappuccino torte folds toasted hazelnuts into a Kahlua-spiked dark and milk chocolate batter, bakes flourless-style with a soft center, and finishes with mocha whipped cream. Restaurant-grade dessert.

Hearty mushroom barley soup simmered with white wine, thyme, dill, and a splash of dry sherry. Thick, earthy, and protein-boosted with optional soy flakes.

Poulet en casserole is a French country classic: whole roasted chicken braised in white wine and rosemary with tender potatoes, carrots, and onions. One pot, one oven.

No-bake chocolate peanut butter oatmeal cookies with coconut. Boil the sugar mixture for one minute, stir everything together, and drop on wax paper to set.

Avocado halves stuffed with saffron pastina, chopped tomatoes, scallions, parsley, and vinaigrette. An elegant lunch main or dinner first course with golden, fragrant pasta filling.

Ash reshteh, the classic Persian noodle soup thick with kidney beans, chickpeas, lentils, spinach, fresh herbs, and beets, finished with a tangy whey or vinegar swirl. Pure comfort.

Black bean and rice salad tossed with fresh lime juice, chopped tomatoes, and low-fat Italian dressing. A no-cook vegan salad that turns leftover rice into a filling lunch.

Try something new for dinner with this succulent dish made with ground pork, ground lamb and pecorino-romano cheese.

Creamy green split pea soup pureed smooth with browned onions and marjoram, finished with skim milk. A simple, high-fiber soup from just 7 ingredients. No ham needed.