10,000 freeze recipes

Pumpkin spice angel food cake baked in a tube pan, made with whipped egg whites and real pumpkin puree. Light, airy, and fat-free with warm fall spices.

This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.

Cheap and easy three-bean and hominy stew with pinto beans, chickpeas, kidney beans, hominy, and taco seasoning. The dump-and-heat vegetarian pantry stew for hungry crowds on a tight budget.

Layered fudge squares sandwich a homemade marshmallow fondant between two layers of milk chocolate fudge, then top with chopped nuts. Old-school candy-shop technique that yields about 48 squares of three-textured chocolate.

Toasted pearl barley baked with cauliflower, mushrooms, carrots, and onion in vegetable broth. A low-calorie, plant-based casserole that's hearty without being heavy.

Pecan-crusted catfish with sweet potato chips: catfish fingers brushed with honey-mustard, breaded in toasted pecans, and pan-fried alongside crispy sweet potato rounds. A Southern weeknight plate.

Sweet yams and winter squash baked until tender, then tossed with orange juice and maple syrup. Four-ingredient autumn side that leans on roasting and real maple for depth.

This delicious turkey stuffing will enhance your Thanksgiving with a fruity taste that everyone will love.

Ginger-soy marinade with fresh ginger root, low-sodium soy sauce, orange juice concentrate, apple cider vinegar, and lemon juice. Works on chicken, fish, or any cut of meat.

Make your life divine with this dish made of egg whites, pecans and corn syrup.

Spiced chocolate glaze with warm cinnamon, made from cocoa powder, corn syrup, and oil. Stir over low heat until shiny, then drizzle over cakes or cookies.

Fettuccine topped with a spicy Mexican bean sauce made from kidney beans, stewed tomatoes, green chiles, and cilantro. A hearty vegetarian pasta dinner ready in 30 minutes.

Tried this green split peas, easy to make, whole family love it!

Smoky BBQ baked beans with chicken sausage, collard greens, molasses, and navy beans in a tangy barbecue sauce. A hearty, high-fiber one-pot meal that's on the table in under 30 minutes.

Fresh kiwi, strawberry and pineapple fruit salad tossed with honey and lemon juice. Bright, low-calorie 5-minute fruit salad for summer brunch or dessert.

Simple potato vegetable stew with cabbage, kale, carrots, and celery in a lightly seasoned broth. A vegan, fat-free comfort stew that comes together with pantry staples.