24 Easy Frozen Vegetable Recipes

March 31, 2020

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Make a delicious and healthy meal with these frozen vegetable recipes. Whether you have frozen peas, frozen spinach, frozen cauliflower or a medley of vegetables, these recipes are easily adapted to the ingredients in your freezer. Recipes like Cauliflower Risotto and Easy Fried Rice are nutritious, tasty and freezer-friendly.

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Cauliflower Risi e Bisi

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Our spin on the traditional Venetian risotto swaps in cauliflower rice for arborio rice in this healthy vegetable side dish. Spring peas and Parmesan cheese keep the rest of the dish classic. Source: EatingWell Magazine, March/April 2018

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Pea Soup

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A simple pea soup makes an elegant start to a spring meal. It's also a great way to use frozen vegetables when the produce section is looking bleak. Source: EatingWell Magazine, Soup Cookbook

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Slow-Cooker Chicken & Wild Rice Soup with Asparagus & Peas

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Use your crock pot all year with this healthy slow-cooker chicken soup recipe with fresh spring ingredients. Adding the asparagus and peas to the slow cooker for the last 20 minutes of cooking and leaving the lid off ensures that the vegetables stay bright green and are perfectly done without getting mushy. Source: EatingWell Magazine, May 2019

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Chicken & Sun-Dried Tomato Orzo

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Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccolini. Source: EatingWell Magazine, March/April 2008

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Spinach-Artichoke-Sausage Cauliflower Gnocchi

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Hearty and piquant, this quick cauliflower gnocchi dinner incorporates several healthy convenience ingredients, including turkey sausage and tender artichoke hearts, so dinner is on your table fast. Source: EatingWell.com, January 2019

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Cauliflower Risotto

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Cauliflower rice stands in for arborio in this recipe that's not only lower in carbs than traditional risotto, but also way faster and easier to make! In just 20 minutes you'll have a flavorful and healthy vegetable side to go with dinner. Source: EatingWell.com, October 2018

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Easy Fried Rice

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Mixed frozen vegetables make this healthy fried rice recipe quick, easy and economical. If you don't have leftover cooked rice on hand, be sure to thoroughly cool your rice before adding it to the wok--if it's too warm, it creates too much steam and sticks to the wok. To quickly cool warm rice, spread out on a large baking sheet and refrigerate while you prep the rest of your ingredients, about 15 minutes.

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Ravioli & Vegetable Soup

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Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as well. Recipe by Nancy Baggett for EatingWell. Source: EatingWell Soups Special Issue April 2016

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Zucchini & Corn Enchiladas

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Skip rolling and just layer these quick and easy enchiladas. This recipe uses a quick blender sauce, but if you're short on time, pick up a can of your favorite red enchilada sauce in the international aisle of your grocery store--you'll need about 3 cups. Source: EatingWell Magazine, November/December 2018

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Chicken Potpie with Biscuits

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In this lightened-up recipe for chicken potpie, creamy chicken stew is topped with flaky biscuits for quintessential comfort food. Our recipe for chicken potpie takes advantage of convenient frozen mixed vegetables to keep it quick. Source: EatingWell Magazine, September/October 2012

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Cauliflower Fried Rice with Steak

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You could argue that fried rice is really all about the "add-ins," so why not skip the grain itself and save some calories with cauliflower while you're at it? If you want to make this recipe vegetarian, swap sliced mushrooms for the steak. Either way, you don't have to be on a low-carb diet to love this 30-minute dinner. Source: EatingWell Magazine, April 2019

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Parmesan Scalloped Potatoes with Spinach

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Classic scalloped potatoes get a burst of color, heartier texture and a healthy update with the addition of chopped spinach. The greens in this side dish also create a nice contrast to the creamy, velvety potatoes. Source: EatingWell.com, October 2017

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Slow-Cooker Edamame Succotash

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Vegetables and edamame (soybeans) crown a bed of whole-wheat couscous for a hearty, healthy meal. You can use fresh-shelled edamame and fresh corn, but using the frozen varieties saves time and produces the same delicious results. Source: Everyday Slow Cooker

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Skillet Pork Chops with Peas, Carrots & Pearl Onions

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This superfast one-dish dinner is full of classic flavor and is such a crowd pleaser that you'll want to work it into your regular weeknight dinner rotation. We call for bone-in pork chops to maximize flavor, but boneless pork chops are a fine substitution. To round out this meal a little more, serve with rice or mashed potatoes. Source: EatingWell.com, October 2019

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Miso Vegetable Soup

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Tofu, rice and plenty of vegetables transform miso soup from a light accompaniment into a dish that's substantial enough to leave you feeling satisfied. Source: EatingWell Soups Special Issue April 2016

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Peas with Pearl Onions & Pancetta

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An easy side dish recipe gets a boost of umami from crispy pancetta. Using frozen vegetables keeps things quick, but substitute fresh peas and pearl onions if you prefer, adjusting the cooking time as needed. Source: EatingWell Magazine, March 2019

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Beef and Vegetable Sandwiches

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Similar to sloppy joes but with more vegetables, these delicious sandwiches are made in the slow cooker.

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Corn Risotto with Tomatoes & Spinach

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Corn and tomatoes make this risotto taste like summer itself, but you can stir in almost any vegetables that your family likes. Make this simple entree vegetarian by swapping in vegetable broth or "no-chicken" broth for the chicken broth. Source: EatingWell Magazine, July/August 2018

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Mexican Cornbread

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This recipe takes cornbread to the next level with added spice from green chiles and cheesy Cheddar on top. Source: EatingWell.com, February 2017

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Nina's Mexican Rice

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The key to nutty and flavorful Mexican rice is cooking the rice first in oil until it is nicely golden. Source: EatingWell Magazine, May/June 2010

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Easy Brown Rice Pilaf with Spring Vegetables

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This quick 3-ingredient dinner takes advantage of foods you can keep stocked in your fridge and pantry for a fast, healthy meal the whole family will love. Want to kick it up a notch? Use a frozen vegetable blend that has added seasoning for extra flavor (just watch the sodium). Source: EatingWell.com, April 2018

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Muffin-Tin Spanakopita Omelets

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Spinach, onion and feta cheese flavor these Greek-inspired spanakopita omelets with crispy phyllo crusts. Source: EatingWell.com, February 2020

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Cheesy Vegetable Bake

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This Cheesy Vegetable Bake casserole has 7 grams of protein and only 4 grams of fat per serving, making it an ideal side dish for any dinner. Using reduced-fat cheeses lowers the fat content of this recipe but does not compromise flavor. Source: Diabetic Living Magazine

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Nutty Orzo and Vegetables

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Orzo pasta makes a tasty side dish when cooked with vegetables, garbanzo beans, and cashews or almonds. Source: Diabetic Living Magazine

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