657 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.

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

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.

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.

Spinach quiche with Swiss cheese, cottage cheese, and sauteed celery in a deep pastry shell. A creamy, custard-set filling with a hint of nutmeg. Great for brunch or a light dinner.

Curried chicken chowder loaded with potatoes, carrots, corn, and peas in a flour-thickened broth. A hearty, warming one-pot soup that's on the table in 30 minutes. No cream needed.

Cranberry pear tart with a walnut-cinnamon shortbread crust, tangy cranberry-pear filling, and golden meringue lattice top. A stunning holiday dessert with three distinct layers.

Kenyan samosa-style bread machine loaf with spiced ground beef, peas, and East African aromatics. A fusion bread that bakes the flavors of Kenya into a yeast loaf.

Let your kitchen smell wonderful with this scrumptious dish made of succotash, chicken and a variety of spices.

A chilled shrimp and vermicelli salad loaded with peas, green onions, dill pickles, hard-boiled eggs, and bell pepper in a tangy sour cream and mustard dressing. A hearty make-ahead salad that feeds a crowd.

Green beans amandine made in the microwave with toasted slivered almonds, melted butter, and a squeeze of lemon juice. A classic French side dish simplified for two, ready in 15 minutes flat.

Linguine with scallops in a reduced white wine and chicken broth sauce with capers, lemon, dill, and parsley. A light, low-calorie seafood pasta.

Lamb Creole gumbo with browned lamb riblets, okra, black-eyed peas, stewed tomatoes, and white wine simmered low and slow. A hearty Louisiana-style pot that serves eight and freezes well.

Soutzouki, the traditional Greek grape-and-walnut candy. A chewy grape-juice gel thickened with pectin, studded with whole walnuts and rolled into a log to slice. Naturally fruit-sweet, no candy thermometer needed.

Swiss-style flan with fresh apricot halves baked in vanilla cream custard, dusted with powdered sugar and served warm or cold.

A lighter blueberry pear cobbler with a fluffy drop-biscuit topping. Made with pears packed in juice and skim milk, this fruit-forward dessert keeps things simple and satisfying.