Freezing instructions

Saucy Porcupine Meatballs

Erin McCormick-Interactive Producer — Fri, 03 Feb 2012 16:20:40 +0000

These meatballs are stuffed with plenty of rice, which, as it cooks, pokes out of the meatballs, making them look like prickly little porcupines. The little meatballs are cooked in a mildly tangy tomato sauce that’s a sure crowd-pleaser.

Creamy Chicken Potpie

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:03:27 +0000

Creamy Chicken Potpie

An irresistible crisp (but easy) phyllo crust tops these homey individual chicken potpies. Make a double batch and freeze extras to have on hand anytime. Serve with a butterhead lettuce salad with red onion and white-wine vinaigrette.

Potato-Cheese Pierogi with Sauerkraut

Erin McCormick-Interactive Producer — Thu, 27 Oct 2011 20:41:47 +0000

Potato-Cheese Pierogi with Sauerkraut

Potatoes mashed with sautéed onions and sauerkraut makes a flavorful filling in these yummy pierogi. We used whole-wheat pastry flour for added fiber and substituted extra-virgin olive oil for margarine or butter. Pierogi freeze beautifully, so make a large batch if you like.

Healthy Green Bean Casserole

Erin McCormick-Interactive Producer — Fri, 21 Oct 2011 18:40:54 +0000

Healthy Green Bean Casserole

Typical green bean casseroles bathe ingredients in a heavy cream sauce and top them with buttered breadcrumbs or cheese. Our healthier version saves about 160 calories and 12 grams of saturated fat compared to a traditional recipe.

Classic Beef Chili

Erin McCormick-Interactive Producer — Thu, 15 Sep 2011 13:47:30 +0000

Classic Beef Chili

This classic beef-and-bean chili gets a nutritional boost from shredded sweet potato. We call it a stealth vegetable because it melts into the chili so well that even picky eaters will gobble it up.

Best Veggie Burgers

Erin McCormick-Interactive Producer — Wed, 14 Sep 2011 20:11:37 +0000

Best Veggie Burgers

These tofu burgers are packed with fresh broccoli, carrots, onion and red bell pepper, which gives them a garden-fresh flavor and great texture. Try doubling the recipe and freezing the extra patties to have on hand for a quick dinner.

Bulgur & Lentils

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 19:55:47 +0000

Bulgur & Lentils

Caramelized onions add deep flavor to this fast take on the Middle Eastern dish Mjadra, a simple vegetarian recipe featuring bulgur and lentils. Serve with a salad of chopped parsley, tomato and cucumber tossed with a lemon vinaigrette.

Caramelized Onion Flatbreads

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 19:26:12 +0000

Caramelized Onion Flatbreads

Fresh from the skillet, these flatbreads are perfumed with intense sweet caramelized onions. They’re wonderful dipped into a little soup or to serve alongside a saucy curry. They’re quite simple to make—to speed up the process use two skillets or a griddle so you can cook twice as many at once.

Very Green Lentil Soup

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 14:51:46 +0000

Very Green Lentil Soup

Lentils seem to go with just about anything, and here they play well with a collection of greens and some cumin and coriander to add a gentle spicy note to this soup recipe. The result is a hearty winter soup with layers of flavor. Both French green lentils (available in natural-foods stores and specialty markets) and more commonly available brown lentils are delicious in this soup. The French green lentils hold their shape better when cooked, while brown lentils will start to break down a bit. Recipe by Anna Thomas for EatingWell.

Thin-Crust Whole-Wheat Pizza Dough

Sarah Hoff — Thu, 08 Sep 2011 19:14:42 +0000

Thin-Crust Whole-Wheat Pizza Dough

This easy homemade pizza dough for thin-crust pizza, made with 50 percent whole-grain flour, provides 4 grams of fiber per serving without tasting too wheaty. If you have a food processor or stand-mixer with a dough hook, let your machine do the kneading for you. The pizza dough freezes beautifully, so make a few batches at a time and keep your freezer stocked.

EatingWell Zucchini Bread with Chocolate Chips

Erin McCormick-Interactive Producer — Fri, 24 Jun 2011 20:14:19 +0000

EatingWell Zucchini Bread with Chocolate Chips

Here’s a super-simple zucchini bread recipe. The addition of chocolate chips makes it more like a dessert than a breakfast, but you can enjoy it anytime. Skip the chocolate and try it with toasted walnuts or raisins if you prefer. Freeze 2-cup portions of shredded zucchini so you can make zucchini bread all year long.

EatingWell Zucchini Bread

Erin McCormick-Interactive Producer — Fri, 24 Jun 2011 19:58:22 +0000

EatingWell Zucchini Bread

This simple zucchini bread recipe is a great way to use up your summer bumper crop of zucchini. Try it with toasted walnuts or raisins, or add chocolate chips for a more dessertlike bread. Freeze 2-cup portions of shredded zucchini so you can make zucchini bread all year long.

Pink Grapefruit-Tarragon Sorbet

Erin McCormick-Interactive Producer — Fri, 24 Jun 2011 19:41:10 +0000

Pink Grapefruit-Tarragon Sorbet

Clean, fresh and icy-cold, this bracing tarragon-infused grapefruit sorbet is a perfect way to lift flagging spirits on a sultry day. Garnish with grapefruit zest and tarragon sprigs, if you like. Cranberry juice concentrate brightens the color, but can be omitted. Vodka helps smooth the texture, but it, too, can be left out if you prefer; just let the frozen mixture soften a bit before serving. This recipe also works well with 10 to 12 spearmint sprigs and 2 teaspoons chopped spearmint instead of the tarragon. Recipe by Nancy Baggett for EatingWell.

Turkey & Quinoa Stuffed Grape Leaves

Erin McCormick-Interactive Producer — Wed, 20 Apr 2011 18:59:25 +0000

Turkey & Quinoa Stuffed Grape Leaves

Anything but traditional, these grape leaves are stuffed with ground turkey and quinoa flavored with bits of sun-dried tomatoes, olives, lemon zest and plenty of herbs.

Lamb & Rice Stuffed Grape Leaves

Erin McCormick-Interactive Producer — Wed, 20 Apr 2011 18:43:27 +0000

Lamb & Rice Stuffed Grape Leaves

These traditional Lebanese lamb-and-rice stuffed grape leaves are fragrant with mint, marjoram, cinnamon, cumin and allspice. Serve with lemon wedges and plain yogurt for dipping.