1,058 frozen recipes

Vegetarian fried rice with carrots, bell pepper, corn, fresh ginger, and chili in a wok with soy sauce. Uses cold pre-cooked rice for the best texture.

Stacked crepe tower layered with spinach, ricotta, smoked ham, and roasted red peppers, baked under cheese sauce and Parmesan. A stunning make-ahead centerpiece.

Vegetarian stuffed bread ring filled with spinach, ricotta, mushrooms, and mozzarella, rolled into a circle and baked golden. A low-calorie savory stromboli.

Cantaloupe Melba with sliced melon, raspberry sherbet, and a fresh raspberry Melba sauce. An elegant no-cook dessert with optional orange liqueur.

One-pot curried brown rice with chicken or turkey, kale, leeks, carrots, and mushrooms. A healthy weeknight dinner for two packed with vegetables.

Shepherd's pie made with seasoned ground beef in tomato sauce, mixed vegetables, herbs, and a firm mashed potato lid finished with paprika. Classic British comfort casserole.

A chunky vegetarian minestrone loaded with cannellini beans, tomatoes, zucchini, carrots, and spinach, thickened with rice instead of pasta. A hearty, one-pot Italian soup finished with Parmesan.

Rhubarb tart with orange glaze layers tart-sweet rhubarb over buttery puff pastry, then gets brushed with a reduced citrus syrup. Two rectangles, one sheet pan, one of the easiest stone-fruit-season desserts going.

Oyster and artichoke casserole layered with sauteed mushrooms and topped with a white wine cream sauce, lemon slices, and paprika. A rich Southern-style seafood bake.

A savory chicken soup that's made with corn, carrots, celery and egg noodles.

It's important to cut potatoes into very small pieces, so that they are done by the time the pastry is brown.

A colorful overnight fruit salad marinated in brandy, brown sugar, and cinnamon with peaches, apples, oranges, strawberries, and kiwi. Gorgeous in a glass bowl for brunch or dessert.

Enjoy this chilled and tasty drink that's made with plain yogurt, strawberries and bananas.

Delicate phyllo triangles filled with spiced apples, toasted pine nuts, and lemon zest, brushed with butter and baked until golden and crisp.

Instead of lighting the barbecue, turn on your crockpot so you can enjoy this succulent dish that will satisfy your hunger.

A low-fat dish that's succulent taste will have you scooping out a second helping.