1,228 frozen recipes

Quinoa sunchoke pilaf with chickpeas and green peas, toasted before simmering for a nutty depth. A hearty vegetarian one-pot side dish with Jerusalem artichokes and plant-based protein.

A low-fat vegetable soup loaded with zucchini, mushrooms, spinach, leeks, and stewed tomatoes, spiked with chili powder and oregano. A crumble of blue cheese on each bowl adds a savory finish.

Southern-style crowder peas simmered low and slow with ham hocks and Cajun seasoning until tender and smoky. Serve over rice or cornbread for a soul food staple.

Vegetarian tofu pot pie with crispy seasoned tofu, mushroom gravy, peas, and carrots in a whole wheat crust with wheat germ. Homemade from filling to flaky crust.

Palak tofu-paneer combines crispy soy-marinated tofu with simmered spinach and fresh tomatoes, finished with a fragrant chaunce of toasted Indian spices and ghee.

Vegetarian kidney bean and corn chili thickened with mashed beans and tomato paste. A hearty, no-meat chili with cumin, oregano, and chili powder ready in one hour.

Old-fashioned raspberry cream custard with orange flower water and mace, cooked gently in a double boiler. A silky British dessert that tastes like something from a Georgian-era kitchen.

Easy New Orleans-style okra gumbo with bacon, tomatoes, the holy trinity, and optional shrimp. A quick Cajun stew served over rice without a roux.

Herb sauce is very nice, with the green beans, they taste very great!

A layered brownie cake stacked with strawberry fruit spread, whipped topping, and fresh strawberries drizzled with chocolate sauce. Uses reduced-fat brownie mix for a lighter spin on a showstopper dessert.

A sweet and delicious milkshake made with oreo cookies and a bit of mint.

Italian-style green bean salad tossed with thinly sliced onions, red wine vinegar, olive oil, basil, and Parmesan. A low-calorie make-ahead side dish that gets better the longer it chills.

A simple crockpot recipe that creates a wonderful vegetable dish that can accompany any dinner.

Mexican-style bean lasagne layered with fat-free refried beans, taco sauce, corn, cottage cheese, and olives. No-boil noodles bake right in the pan. Vegetarian and low-fat.

Very tasty pies, I used fresh cherries, still so great.

This extravagant dish brings back memories of eastern Asia with sugar snap peas and spring onions.