611 ice cube recipes

Pan-fried chicken breasts draped in a luxurious saffron cream sauce studded with prawns and diced tomatoes. Served over rice, this 40-minute dish brings restaurant glamour to your kitchen.

Chicken salad with red cabbage, Granny Smith apples, walnuts, and julienned carrots in a honey balsamic Dijon dressing. Garnished with fresh orange and kiwi slices.

Turkey loaf with spinach is a lean food-processor meatloaf: pureed turkey breast with carrot and onion wrapped around a spinach-Parmesan filling, baked into a pinwheel-sliced main. Low-fat, high-protein, and elegant enough for company.

This recipe is SO savory and SO beefy, it can be a meal in itself.

Whole roasted chicken marinated in lemon and garlic, stuffed with a mofongo-inspired filling of browned plantains, crispy bacon, Anaheim chilies, and red bell pepper. Latin-Caribbean Sunday dinner at its golden, crispy-skinned best.

English cheddar and vegetable soup pureed smooth with butternut squash, potatoes, and carrots. Finished with sharp cheddar, cream, and crispy bacon garnish.

Perfect make ahead chili to cozy up to on a cold Winter day.

Pork loin braised in tangy tomatillo and serrano chili sauce with nopalitos and fresh cilantro. A traditional Mexican-style green chili stew with bright, herby heat.

Pichelsteiner is a hearty Bavarian layered stew of pork, beef, and mutton slow-cooked with potatoes, carrots, celeriac, and leeks in beef stock. A rustic German classic that gets better the next day.

Orange braised pork shoulder with port wine, dried figs, apples, and fresh orange, slow-simmered until fork-tender. Served over sesame brown rice.

A loaded Cajun jambalaya with chicken, ham, Cajun sausage, and shrimp simmered over brown rice with filé powder, cayenne, and fresh tomatoes. Feeds a crowd straight from one big pot.

Quick Southwest skillet supper with diced chicken, zucchini, bell pepper, and salsa, all seasoned with cumin. A 30-minute one-pan weeknight dinner.

Creamy goat cheese adds wonderful flavor to this savory salad.

This beef stew recipe is from the National Cattlemen's Beef Association. It cooks up in about half an hour and is surprisingly rich in flavor given its short cooking time.

Low-fat vegetarian stew packed with sweet potatoes, okra, cabbage, and tomatoes, brightened with fresh ginger, lime juice, and cilantro. Topped with crunchy peanuts.

Hearty minestrone with sweet Italian sausage, great northern beans, cabbage, zucchini, and tomatoes simmered in beef broth. A thick, warming one-pot soup for cold nights.