Frozen spinach, cream, garlic, and Parmesan make a delicious sauce for this quick pasta meal. Orecchiette is used here, but you could use fusilli or any sauce-carrying pasta.
These lean, green fritters can be eaten alone or in a vegetarian burger bun. They can be made quickly with frozen peas and spinach. They last two days in the fridge and make a great light lunch, so make extra.
Use leftover turkey, ham, chicken, or a combo to make this easy casserole. The rich filling contains healthful frozen peas and spinach. If desired, add broccoli. Stuffing components make the crispy topping.
Frozen peas are essential for soups, noodles, omelets, and this delicious chicken curry. Ginger, garlic, cumin, and chili make it a family favorite. Make a double batch to freeze leftovers.
This 30-minute vegan Middle Eastern dish includes frozen peas and spinach. Swap plant-based yogurt for thick Greek yogurt if you're not serving vegans. For a relaxing weekend breakfast, this one-pan meal serves two.
This quiche is great for a picnic, brunch, breakfast, or lunch. Frozen peas complement the feta and Parma Ham's saltiness. Use frozen shortcrust pastry to simplify. Try different fillings and flavors after mastering the foundation recipe.
Every home cook should know how to make a good risotto. This recipe uses frozen peas, shrimp, and zucchini to make an amazing meal in 30 minutes. Since it's made in one pan, leftover risotto freezes well.
After a long day, this Malaysian noodle soup hits the spot. Chili is tempered by coconut milk and frozen prawns. Thai red curry paste serves as a laksa paste substitute. Kale, bok choy, and spinach added flavor.
This soup uses a mix of mussels, calamari, and shrimp, which is cheaper than fresh. It takes 15 minutes but quickly transports you to the French Riviera.
This aromatic Sri Lankan curry has a creamy, coconutty base with cashews, chickpeas, frozen sweetcorn, and fresh spinach, but drain the extra liquid after defrosting. Enjoy the substantial, warming stew alone or with rice.