113 ice cube recipes

Beef stew topped with homemade biscuits and baked until golden. Tender stewing beef with carrots, celery, tomatoes, and onion under a fluffy biscuit crust.

Creamy minestrone soup blends puréed white beans into a hearty vegetable broth packed with cranberry beans, kale, zucchini, potatoes, and carrots. A vegan minestrone that gets its silky body from beans instead of cream.

A simple crockpot recipe that will help you make a hearty and delicious beef stew your whole family will enjoy!

Tofu fiesta loaded with broccoli, mushrooms, carrots, and bell pepper, finished with ricotta cheese and toasted sesame seeds. A colorful, veggie-packed skillet dinner for two.

Quick vegetable curry simmers potato and frozen mixed vegetables in a spiced tomato sauce built from bloomed curry powder and tomato paste. A budget-friendly, vegan weeknight dinner in about 35 minutes.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

Classic French ratatouille with eggplant, zucchini, peppers, tomatoes and fresh herbs. A vegan Provençal stew that freezes beautifully in meal-sized portions.

Moroccan-spiced chickpea and vegetable stew with zucchini, raisins, and tomatoes served over couscous. A fragrant, hearty vegan one-pot meal seasoned with cumin, cinnamon, and cayenne.

Hash-brown medley is an oil-free breakfast skillet of potatoes, green pepper, onion, corn, and tomato cooked in water. A healthy, vegan-friendly breakfast side with no added fat.

If you like chowder then you will adore this hearty alternative that will have you licking your chops and maybe even your bowl!

A lighter green chili loaded with beans, green peppers, jalapenos, green chiles, and cumin in chicken broth. No tomatoes, all heat, ready in 30 minutes flat.

Quick white bean chicken chili loaded with green chiles, cumin, and a bright hit of lime and cilantro. One pot, 40 minutes, feeds 8 hungry people.

Barb's China Chicken Rice stir-fries ginger-sesame marinated chicken breast with mushrooms, zucchini, cilantro, and almonds over cooked rice. A fast, one-pan Asian-inspired weeknight dinner.

Chunky peanut soup with a creamy peanut butter base, loaded with potatoes, zucchini, mushrooms, sweet halibut, and peas, then brightened with lemon and cayenne. A hearty West African-inspired bowl.

Rich winter vegetable stock made with squash, celeriac, leeks, lentils, and fresh herbs, stewed then simmered for deep seasonal flavor. A vegan soup base.

Rich black bean soup simmered with bacon, ham, brown rice, cumin, and garlic, then blended smooth and finished with sherry. A big-batch crowd pleaser.