142 frozen vegetable recipes

Spinach dip in a sourdough bread bowl with sour cream, mayo, leek soup mix, water chestnuts, and garlic. A no-cook party dip served with cubed bread from the hollowed-out center.

Chicken and vegetable lo mein in 30 minutes: stir-fried chicken breast tossed with noodles, snow peas, frozen stir-fry veg, and crunchy roasted peanuts. A quick weeknight wok dinner.

Quick sweet and sour chicken with frozen breaded chicken, mixed vegetables, rice, and bottled sweet and sour sauce. A 15-minute weeknight dinner using pantry shortcuts.

Mexican vegetable soup with ground beef, kidney beans, corn, and tomato sauce seasoned with chili powder, oregano, and garlic. Topped with cheddar, sour cream, and nacho chips for a taco soup vibe.

Basil-mint-orange pesto with walnuts and a splash of frozen orange juice concentrate. A bright, citrus-spiked pesto that works on grilled lamb, vegetables, and pasta.

Wartime impossible pie from South London with one batter that splits into crust, custard, and filling as it bakes. Use it sweet with coconut and vanilla, or savoury with canned tuna or salmon and frozen vegetables. Pantry magic.

Quick 30-minute chicken rice soup using leftover cooked chicken, frozen mixed vegetables, and minute rice. One skillet, six servings, zero fuss for busy weeknights.

Quick beef stir-fry with currant jelly, Dijon mustard, and frozen mixed vegetables. A sweet-savory weeknight dinner in one skillet, ready in 40 minutes.

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.

Ryzi me araka is a classic Greek rice and peas dish cooked pilaf-style with olive oil and onion. Six ingredients, one pot, and naturally vegetarian.

Soy-marinated sirloin stir-fried with ginger, snow peas, baby corn, and enoki mushrooms, served on a crispy ring of puffed cellophane noodles. A stunning Chinese beef platter with serious crunch.

Hearty beef and vegetable soup with alphabet pasta, loaded with frozen veggies and simmered in a savory tomato-beef broth. Kid-approved comfort in a bowl.

Tender sirloin steak chunks, frozen mixed vegetables, and steak sauce create a steakhouse-inspired soup that turns leftover beef into a satisfying meal in 40 minutes.

Microwave cauliflower scramble with frozen cauliflower in cheese sauce, zucchini, tomatoes, and thyme. A quick vegetable side dish ready in 30 minutes with no stovetop needed.

Packed with great flavors and textures. This curry potato, edamame and lentil soup is delicious and full of goodness. Serve it with rice or bread to soak all the yumminess.

Versatile vegetable tortellini filling with spinach, rosemary, and a creamy flour-milk binder. Use fresh or frozen veggies and freeze portioned filling for up to 3 months.