3,038 frozen recipes

Seems too good to be true, but this succulent dish can be enjoyed with some help from the crockpot that is stashed away in your cupboard.

A delicious variation of calzone made with chicken breasts, spinach and a variety of cheeses.

Carrot raisin cake sweetened with honey and pineapple juice instead of sugar. Whole wheat pastry flour and egg whites only keep it fat-free and wholesome.

No-fuss chicken pot pie with a self-forming batter crust. Chicken bakes under cream soups with peas and carrots while a simple flour batter rises into a golden lid.

Had some puff pastry on hand from the holiday baking, and made this apple strudel. It was great, the puff pastry certainly delivered a much richer result than phyllo pastry that I normally use. No leftover, we ate it all!

Easy basic quiche with eggs, half-and-half, Monterey Jack cheese, sauteed mushrooms, and spinach in a pie shell. A customizable template for any filling combination.

Honey-soy marinated sirloin steak broiled and sliced thin over blanched asparagus, carrots, and green peas. A light, elegant beef dinner with bright, clean flavors.

Warm up your soul with this hearty soup that tastes amazing when served with crusty bread or crackers.

Seafood chowder for a crowd with sole fillets, canned clams, shrimp, and cream of potato soup. Feeds 20 people in 30 minutes using mostly pantry and freezer staples. Freezes well.

Cinnamon red hots melt into this ruby gelatin salad layered with crushed pineapple and cherries, then crowned with a cooked, creamy dressing. A retro, sweet-tart molded salad for holiday tables.

Microwave amaretto cheesecake with almond crust and fresh raspberry sauce. Quick, creamy dessert without heating up the oven.

Quiche Lorraine with earthworms (ver de terre), Swiss cheese, bacon, and onion rings in an egg custard. A novelty bug-eating recipe for the adventurous eater.

Acorn squash halves stuffed with chewy wild rice, chopped walnuts, and bright orange zest, baked until fork-tender. A low-calorie vegetarian main or side that screams fall.

Fresh vegetable basil soup with potatoes, tomatoes, carrots, cauliflower, zucchini, and green peas in an herb-seasoned broth. A hearty, low-fat vegan soup.

Vintage molded gelatin salad with apple cider, diced apples, celery, and almonds suspended in lemon-spiked gelatin. Unmold onto lettuce and serve with whipped cream or sour cream.

A quick one-bowl blueberry oatmeal breakfast cake that's ready in 35 minutes. Lightly sweet with a tender crumb from the oats, best served warm straight from the pan.