3,094 frozen recipes

Ranch-style lima beans baked low and slow with tomatoes, bacon, onion, and brown sugar. Hearty Southwest cowboy side dish with smoky-sweet depth from a three-hour bake.

Vegan shepherd's pie with veggie burger crumbles instead of lamb, topped with mashed potatoes folded with green peas and red bell pepper. Plant-based comfort food classic.

Cubed corn and green chile casserole with sharp cheddar and garlic. A minimalist Southwestern side dish baked until bubbly and golden on top.

Cranberry maple syrup simmers fresh cranberries with pure maple syrup and apple juice into a ruby-red pancake topper. Three ingredients, perfect holiday breakfast pour.

Easy paella-inspired casserole layered with Cajun rice, diced turkey or chicken, shrimp, peas, and a four-cheese blend. A weeknight shortcut that skips the saffron and delivers the comfort.

Grilled turkey rolls stuffed with walnuts, spinach, and thyme, then served with a cool chive-lemon yogurt sauce. A lean grill-night main that holds up hot or cold.

Raspberry-lemon pie with a tangy condensed-milk lemon filling layered under a glossy raspberry topping in a graham crust. The summer berry-and-citrus combination served chilled.

Old-fashioned apple-blueberry cake with chopped Granny Smith apples and blueberries baked in a buttery cream cake batter. Serve warm with sweetened whipped cream.

Lime chicken strips marinated overnight in limeade concentrate, tequila, lime zest, and cloves, then baked until golden. A tangy, sweet-citrus party appetizer with a margarita-inspired kick.

Cape Cod cranberry-blueberry crisp with maple syrup, oat-almond topping, and whole wheat flour. A naturally sweetened, butter-free fruit dessert bursting with tart berry flavor.

One-skillet Italian fish with mushrooms, fennel, basil, and tomato slices topped with melted Parmesan. Use catfish, orange roughy, or sole for a complete dinner in under 25 minutes.

People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen.

Mock chopped liver spread made with lima beans, hard-boiled eggs, sauteed onions, and ground nuts. A vegetarian Jewish deli classic that mimics the real thing without any liver at all.

Pimento chicken with saffron rice, mushrooms, white wine, green peas, and Parmesan cooked in one skillet. The wine-and-saffron broth gives this complete dinner gorgeous color and floral depth.

Pumpkin pie with a buttery brown sugar pecan streusel that bakes onto the top during the second stage. The cross between pumpkin and pecan pie that solves the holiday choice forever.

Savory green tomato pie filled with tangy green tomatoes sauteed with onion and garlic, then baked in a flaky crust under melted cheddar. A clever, vegetarian way to use up end-of-season unripe tomatoes.