24 Easy Frozen Vegetable Recipes

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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