10,000 freeze recipes

Thai hot and sour seafood soup with shrimp, scallops, and shiitake mushrooms in a fragrant lemongrass and lime leaf broth. A bright, gluten-free tom yum-style soup ready in under an hour.

This simple and quick spread is perfect to serve at any upcoming holiday party! It's chunk chicken, chopped apple, chutney and peanuts are bound with a curry-laced mayonnaise.

Tomato and herb salad layers sliced ripe tomatoes over crisp lettuce with a chopped-tomato oregano vinaigrette. Fat-free, low calorie, diabetic-friendly side ready in 20 minutes.

A classic Korean dish, seasoned vegetables are served with Korean noodles and spicy sauce along with a small bowl of miso soup and kimchee.

Sopa de elote is a Mexican corn soup blending pureed corn with whole kernels, sauteed onion, fresh tomatoes, garlic, and a finishing splash of cream. Gluten-free, late-summer comfort.

These gluten-free millet muffins are moist and delicious. They are perfect for a grab-go breakfast or a nutritious snack.

If you like egg salads, this one is worthy to try!

Add some variety to your meals with these delicious salad made of collard greens and italian plum tomatoes.

Santa Fe eggs blend eggs, green chiles, milk and sharp cheddar into a puffy, crustless baked casserole with gentle Southwestern heat. A wheat-free breakfast bake you make right in the blender.

Spinach Salad in Fresh Orange Dressing with Pine Nuts recipe

Great for using up any vegetable leftovers like carrots, peppers, tomatoes, and spring onions. Also, try baking sweet potatoes for a change.

It is so simple and delicious! I followed the recipe exactly and it came out perfect!

I have tried this recipe for several times, very easy to make, and tastes very well too, especially they are all vegetables, and I always use no-fat milk. I love it.

Classic French leek and potato soup made with just leeks, potatoes, butter, and stock. A 5-ingredient gluten-free soup that turns pantry basics into a creamy first course or light supper.

Lisa's chicken chow mein: marinated chicken stir-fried in a smoking-hot wok with bok choy, shiitakes, bean sprouts, and noodles in a soy-oyster-black bean sauce. Restaurant-style in 40 minutes.

Greek spinach and lentil soup brightened with lemon, cumin, and coriander. A vegan, gluten-free one-pot meal that's earthy, tangy, and ready for a drizzle of olive oil at the table.