Frozen Vegetables Recipe Ideas: Quick and Tasty Meals

Frozen Vegetables Recipe Ideas – Frozen vegetables are a convenient and versatile ingredient that can be used in a wide variety of dishes, providing a quick and nutritious option for busy home cooks. They are often frozen at the peak of freshness, locking in nutrients and flavor, making them just as healthy as fresh vegetables.

Frozen vegetables are perfect for soups, stews, casseroles, stir-fries, and pasta dishes. Popular options like peas, corn, carrots, broccoli, spinach, and mixed vegetable blends can easily be incorporated into any meal. You can roast them with olive oil, garlic, and herbs for a simple and delicious side dish, or blend them into smoothies for an added boost of vitamins. For a comforting meal, frozen vegetables can be added to hearty soups or chili to enhance flavor and texture.

They also work wonderfully in stir-fries or sautéed dishes, providing a colorful, nutritious base for any protein like chicken, beef, or tofu. With their long shelf life and ease of use, frozen vegetables are a practical pantry staple, offering endless possibilities for creating quick, healthy meals that don’t sacrifice taste or nutrition.

Frozen Vegetables Recipe Ideas

Here is a list of 70 frozen vegetable recipe ideas that you can easily prepare using frozen veggies for a variety of dishes:

70 Frozen Vegetable Recipe Ideas:

1. Vegetable Stir Fry
2. Frozen Veggie Soup
3. Vegetable Casserole
4. Frozen Veggie Frittata
5. Roasted Frozen Vegetables
6. Vegetable Fried Rice
7. Frozen Vegetable Quiche
8. Vegetable Tacos
9. Vegetable Pot Pie
10. Frozen Veggie Stew
11. Vegetable Pasta Primavera
12. Frozen Veggie and Chicken Curry
13. Vegetable Chili
14. Frozen Veggie Pizza
15. Vegetable Samosas
16. Frozen Vegetable Skillet
17. Vegetable Enchiladas
18. Frozen Veggie Biryani
19. Vegetable Sauté with Garlic Butter
20. Frozen Vegetable Stir-Fry Noodles
21. Veggie and Cheese Stuffed Peppers
22. Frozen Broccoli and Cheddar Soup
23. Vegetable Shepherd’s Pie
24. Frozen Veggie Tacos with Guacamole
25. Frozen Vegetable Lasagna
26. Vegetable Gravy for Mashed Potatoes
27. Frozen Veggie Pesto Pasta
28. Vegetable Stuffed Mushrooms
29. Frozen Veggie Tempura
30. Vegetable Paella
31. Roasted Brussels Sprouts with Balsamic Vinegar
32. Frozen Veggie Omelette
33. Vegetable and Hummus Wrap
34. Frozen Cauliflower Buffalo Bites
35. Vegetable Baked Ziti
36. Frozen Veggie Slaw Salad
37. Vegetable Stir Fry with Tofu
38. Frozen Veggie Tofu Scramble
39. Cauliflower Fried Rice
40. Vegetable Baked Potato
41. Frozen Mixed Veggie Pasta Salad
42. Veggie and Bean Chili
43. Frozen Veggie Sushi Rolls
44. Vegetable Bolognese
45. Frozen Veggie Pancakes
46. Veggie and Egg Breakfast Burrito
47. Vegetable Gnocchi Soup
48. Frozen Sweet Potato Fries
49. Vegetable Wraps with Tahini Sauce
50. Frozen Vegetable Tempura with Soy Sauce
51. Spicy Frozen Veggie Stir Fry
52. Vegetable Sauté with Lemon and Herbs
53. Frozen Veggie and Quinoa Salad
54. Vegetable Spring Rolls
55. Frozen Green Bean Almondine
56. Spicy Veggie Fajitas
57. Vegetable Nachos
58. Frozen Veggie Mac and Cheese
59. Vegetable and Potato Gratin
60. Frozen Broccoli Rice Casserole
61. Vegetable Empanadas
62. Frozen Veggie Pakoras
63. Vegetable Korma
64. Frozen Veggie Smoothie
65. Vegetable Burrito Bowls
66. Vegetable and Chickpea Stir Fry
67. Frozen Corn Fritters
68. Vegetable and Lentil Soup
69. Frozen Veggie Stuffed Acorn Squash
70. Vegetable and Cheese Quesadillas

These recipe ideas provide endless options for using frozen vegetables to create delicious, healthy meals, from soups and stews to stir-fries, casseroles, and more!

Recipes

1. Vegetable Stir Fry Recipe

Ingredients:

• 1 bag frozen mixed vegetables (broccoli, carrots, peppers, etc.)
• 2 tablespoons olive oil or sesame oil
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 teaspoon ginger, grated
• 1 tablespoon hoisin sauce (optional)
• Salt and pepper, to taste
• Cooked rice or noodles, for serving

Instructions:

1. Heat the olive or sesame oil in a large skillet or wok over medium heat.
2. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
3. Add the frozen mixed vegetables directly to the skillet, stirring to combine.
4. Cook for 6-8 minutes until vegetables are heated through and slightly browned.
5. Pour in soy sauce and hoisin sauce (if using). Stir to coat the vegetables evenly.
6. Season with salt and pepper to taste.
7. Serve the vegetable stir fry over cooked rice or noodles for a complete meal.

2. Frozen Veggie Soup Recipe

Ingredients:

• 1 bag frozen mixed vegetables
• 4 cups vegetable broth
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and pepper, to taste
• 1 cup diced potatoes (fresh or frozen)
• 1 can diced tomatoes (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic. Cook until softened, about 5 minutes.
2. Add the frozen mixed vegetables and diced potatoes. Stir to combine.
3. Pour in vegetable broth, and add dried thyme, dried basil, bay leaf, salt, and pepper.
4. Bring the soup to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender and vegetables are cooked through.
5. If desired, add the diced tomatoes and cook for an additional 5 minutes.
6. Remove the bay leaf and serve hot with crusty bread or crackers.

3. Vegetable Casserole Recipe

Ingredients:

• 1 bag frozen mixed vegetables
• 1 can cream of mushroom soup (or make your own)
• 1 cup shredded cheddar cheese
• 1 cup breadcrumbs
• 2 tablespoons butter, melted
• 1/4 cup milk
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the frozen mixed vegetables with the cream of mushroom soup, shredded cheddar cheese, milk, salt, and pepper. Stir until well combined.
3. Transfer the vegetable mixture to a greased baking dish.
4. In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the casserole.
5. Bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
6. Let it cool slightly before serving.

4. Frozen Veggie Frittata Recipe

Ingredients:

• 1 bag frozen mixed vegetables (e.g., spinach, peppers, onions)
• 6 large eggs
• 1/2 cup milk or cream
• 1 cup shredded cheese (cheddar, mozzarella, or a mix)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the frozen mixed vegetables and cook until heated through, about 5 minutes.
3. In a large bowl, whisk together eggs, milk, salt, and pepper.
4. Pour the egg mixture into the skillet over the cooked vegetables. Stir gently to combine.
5. Sprinkle the shredded cheese over the top.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top.
7. Remove from oven, let cool slightly, and slice into wedges. Garnish with fresh herbs if desired.

5. Roasted Frozen Vegetables Recipe

Ingredients:

• 1 bag frozen mixed vegetables (e.g., broccoli, carrots, cauliflower)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary or thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Spread the frozen mixed vegetables on a baking sheet in a single layer.
3. Drizzle olive oil over the vegetables and toss to coat evenly.
4. Sprinkle garlic powder, dried rosemary or thyme, salt, and pepper over the vegetables.
5. Roast in the oven for 20-25 minutes, stirring once halfway through, until vegetables are golden and tender.
6. Serve immediately as a side dish or incorporate into salads, grain bowls, or wraps.

6. Vegetable Fried Rice Recipe

Ingredients:

• 2 cups cooked rice (preferably cold, day-old rice works best)
• 1 bag frozen mixed vegetables (carrots, peas, corn)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 eggs, beaten
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1/4 cup green onions, chopped (optional)
• Salt and pepper, to taste

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add minced garlic and cook for about 1 minute until fragrant.
3. Push the garlic to the side and pour the beaten eggs into the pan. Scramble them until cooked through, then set them aside.
4. In the same skillet, add sesame oil and frozen mixed vegetables. Cook for 5-7 minutes until heated through.
5. Add the cooked rice to the pan, breaking it up and stirring to combine with the vegetables.
6. Pour in the soy sauce and stir until the rice is evenly coated.
7. Add the scrambled eggs back to the pan and stir to combine.
8. Season with salt and pepper to taste, and sprinkle with chopped green onions if desired. Serve hot.

7. Frozen Veggie Quiche Recipe

Ingredients:

• 1 pie crust (store-bought or homemade)
• 1 bag frozen mixed vegetables (spinach, peppers, mushrooms, etc.)
• 5 large eggs
• 1/2 cup heavy cream or milk
• 1 cup shredded cheese (cheddar or your favorite cheese)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Blind bake the pie crust by lining it with parchment paper and filling with pie weights or dried beans. Bake for 10 minutes, then remove the weights and paper.
3. In a skillet, cook the frozen mixed vegetables until heated through and any moisture has evaporated.
4. In a mixing bowl, whisk together eggs, cream, salt, and pepper.
5. Add the cooked vegetables and shredded cheese to the egg mixture and stir to combine.
6. Pour the mixture into the pre-baked pie crust.
7. Bake for 30-35 minutes, or until the quiche is set and the top is golden.
8. Allow to cool for 10 minutes before slicing and serving.

8. Frozen Vegetable Casserole with Cheese

Ingredients:

• 1 bag frozen mixed vegetables (e.g., corn, carrots, peas, green beans)
• 1 can cream of celery soup
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the frozen vegetables, cream of celery soup, shredded cheddar cheese, and milk. Stir until well combined.
3. Pour the mixture into a greased 9×13-inch baking dish.
4. In a small bowl, mix the breadcrumbs with melted butter and season with salt and pepper.
5. Sprinkle the breadcrumb mixture over the top of the casserole.
6. Bake for 30-35 minutes, until the casserole is bubbly and the top is golden brown.
7. Let it cool for a few minutes before serving.

9. Frozen Veggie Tacos

Ingredients:

• 1 bag frozen mixed vegetables (e.g., corn, peppers, zucchini)
• 1 can black beans, drained and rinsed
• 1 packet taco seasoning
• 8 small taco shells
• 1/2 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• Salsa and sour cream, for serving

Instructions:

1. Heat a large skillet over medium heat and add the frozen mixed vegetables. Cook until heated through, about 5-7 minutes.
2. Add the black beans and taco seasoning to the skillet. Stir well to combine and cook for an additional 2-3 minutes.
3. Warm the taco shells according to package instructions.
4. Assemble the tacos by placing the veggie and bean mixture in each shell.
5. Top with shredded lettuce, diced tomatoes, and shredded cheese.
6. Serve with salsa and sour cream on the side.

10. Vegetable Frittata Muffins

Ingredients:

• 1 bag frozen mixed vegetables (spinach, mushrooms, peppers)
• 6 large eggs
• 1/4 cup milk
• 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
2. Heat olive oil in a pan and cook the frozen mixed vegetables until heated through. Set aside to cool.
3. In a large bowl, whisk together the eggs, milk, salt, and pepper.
4. Stir in the cooked vegetables and shredded cheese.
5. Pour the mixture evenly into the muffin tin.
6. Bake for 15-18 minutes, or until the frittatas are set and golden on top.
7. Let cool for a few minutes before removing from the tin and serving.

11. Frozen Vegetable Pot Pie

Ingredients:

• 1 bag frozen mixed vegetables (peas, carrots, green beans, corn)
• 1 can cream of chicken soup
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 prepared pie crust (top and bottom)
• 1/2 cup shredded cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a saucepan, combine the frozen mixed vegetables, cream of chicken soup, milk, garlic powder, and black pepper. Cook over medium heat until heated through.
3. Roll out the bottom pie crust and fit it into a pie dish.
4. Pour the vegetable mixture into the pie dish and top with the second pie crust.
5. Seal the edges and cut a few slits in the top crust for ventilation.
6. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
7. If desired, sprinkle shredded cheese on top 5 minutes before the pie is done baking.
8. Let cool for 10 minutes before serving.

12. Frozen Vegetable Pizza

Ingredients:

• 1 pre-made pizza crust
• 1 cup frozen mixed vegetables (e.g., bell peppers, onions, spinach)
• 1/2 cup pizza sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 teaspoon dried oregano or basil
• Olive oil, for brushing

Instructions:

1. Preheat the oven according to the pizza crust instructions.
2. Spread pizza sauce evenly over the pizza crust.
3. Sprinkle shredded mozzarella cheese over the sauce.
4. Top with the frozen mixed vegetables, spreading them out evenly.
5. Sprinkle dried oregano or basil on top of the pizza.
6. Brush the edges of the crust with olive oil for a golden finish.
7. Bake according to the pizza crust instructions, usually 10-15 minutes, until the cheese is melted and bubbly.
8. Slice and serve hot.

13. Frozen Veggie Pasta Salad

Ingredients:

• 1 bag frozen mixed vegetables (peas, corn, green beans)
• 2 cups cooked pasta (penne or fusilli works well)
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook the pasta according to package instructions, then drain and rinse with cold water to cool it down.
2. Heat the frozen mixed vegetables in the microwave or on the stovetop until heated through.
3. In a large bowl, combine the cooked pasta and vegetables.
4. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
5. Pour the dressing over the pasta and vegetables and toss to coat evenly.
6. Sprinkle with fresh parsley and Parmesan cheese.
7. Chill in the refrigerator for at least 30 minutes before serving.

14. Frozen Vegetable Curry

Ingredients:

• 1 bag frozen mixed vegetables (carrots, peas, cauliflower, and potatoes)
• 1 can coconut milk (full-fat)
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add chopped onion and garlic, cooking until softened, about 5 minutes.
2. Add the curry powder, turmeric, and cumin, and cook for 1 minute until fragrant.
3. Add the frozen mixed vegetables and coconut milk to the pot. Stir to combine.
4. Bring the mixture to a simmer, and cook for 20-25 minutes, or until the vegetables are tender and the curry has thickened.
5. Season with salt and pepper to taste.
6. Serve the curry over cooked rice and garnish with fresh cilantro.

15. Vegetable and Cheese Stuffed Peppers

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 bag frozen mixed vegetables (corn, peas, carrots)
• 1 cup cooked quinoa or rice
• 1 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup tomato sauce
• Salt and pepper, to taste
• 1 teaspoon garlic powder

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the frozen mixed vegetables over medium heat until warmed through.
3. Add cooked quinoa or rice to the vegetables, and mix in tomato sauce, garlic powder, salt, and pepper.
4. Stuff the bell peppers with the vegetable mixture and top with shredded cheese.
5. Place the stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
7. Serve hot and enjoy!

16. Frozen Vegetable Stir-Fry

Ingredients:

• 1 bag frozen stir-fry vegetable mix (e.g., bell peppers, snap peas, carrots, onions)
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon honey or maple syrup (optional)
• 1 tablespoon rice vinegar
• 1/2 teaspoon red pepper flakes (optional)
• Cooked rice or noodles, for serving
• Sesame seeds, for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger and cook for 1 minute until fragrant.
3. Add the frozen stir-fry vegetables and cook for 5-7 minutes, stirring occasionally, until heated through and slightly crispy.
4. Stir in soy sauce, rice vinegar, honey, and red pepper flakes (if using). Cook for an additional 2 minutes to allow the sauce to coat the vegetables.
5. Serve over rice or noodles and garnish with sesame seeds.

17. Frozen Vegetable Soup

Ingredients:

• 1 bag frozen mixed vegetables (carrots, peas, green beans, corn)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can diced tomatoes (optional)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley or basil, for garnish

Instructions:

1. In a large pot, heat a small amount of olive oil over medium heat. Add the diced onion and garlic and sauté for about 3-4 minutes until softened.
2. Add the frozen vegetables, vegetable broth, and diced tomatoes (if using). Stir to combine.
3. Add dried thyme, rosemary, salt, and pepper. Bring to a boil.
4. Reduce heat and let the soup simmer for 20-25 minutes, until the vegetables are tender and the flavors are well combined.
5. Garnish with fresh parsley or basil before serving.

18. Frozen Vegetable Omelette

Ingredients:

• 1/2 cup frozen mixed vegetables (e.g., spinach, bell peppers, onions)
• 3 large eggs
• 1 tablespoon milk
• 1/4 cup shredded cheese (optional)
• 1 tablespoon olive oil or butter
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil or butter in a non-stick skillet over medium heat.
2. Add the frozen vegetables to the skillet and cook for 5-7 minutes until heated through and tender.
3. In a bowl, whisk together the eggs, milk, salt, and pepper.
4. Pour the egg mixture over the vegetables in the skillet. Let it cook undisturbed for 2-3 minutes until the edges start to set.
5. Sprinkle shredded cheese over the omelette (if using) and cook for an additional 1-2 minutes until the eggs are fully set.
6. Fold the omelette in half and serve.

19. Frozen Vegetable and Chicken Fajitas

Ingredients:

• 1 bag frozen fajita vegetable mix (bell peppers, onions, and zucchini)
• 2 boneless, skinless chicken breasts, sliced
• 1 tablespoon olive oil
• 1 tablespoon fajita seasoning
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 8 small flour tortillas
• Salsa, guacamole, and sour cream, for serving

Instructions:

1. In a bowl, mix together the fajita seasoning, cumin, paprika, garlic powder, and chili powder.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken slices and cook until browned and cooked through, about 6-8 minutes.
3. Add the frozen fajita vegetable mix to the skillet and cook for an additional 5-7 minutes until the vegetables are heated through.
4. Warm the tortillas in a separate skillet or microwave.
5. Assemble the fajitas by placing the chicken and vegetable mixture in the center of each tortilla.
6. Serve with salsa, guacamole, and sour cream.

20. Vegetable Risotto

Ingredients:

• 1 bag frozen peas and carrots
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, warmed
• 1/2 cup dry white wine (optional)
• 1 small onion, diced
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large skillet, melt butter over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
2. Add the Arborio rice and cook for 1-2 minutes, stirring occasionally.
3. Pour in the white wine (if using) and stir until absorbed.
4. Gradually add the warm broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
5. After about 15 minutes, stir in the frozen peas and carrots.
6. Continue adding broth and stirring until the rice is creamy and tender, about 25-30 minutes.
7. Stir in the Parmesan cheese and season with salt and pepper.
8. Garnish with fresh parsley and serve.

21. Frozen Vegetable Tater Tot Casserole

Ingredients:

• 1 bag frozen mixed vegetables (peas, corn, green beans)
• 1 can cream of mushroom soup
• 1/2 cup milk
• 2 cups shredded cheddar cheese
• 1 bag frozen tater tots
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the frozen vegetables, cream of mushroom soup, milk, and 1 cup of shredded cheddar cheese. Stir until well combined.
3. Pour the mixture into a greased 9×13-inch baking dish.
4. Arrange the frozen tater tots on top of the casserole in a single layer.
5. Sprinkle the remaining 1 cup of shredded cheese over the tater tots.
6. Bake for 30-35 minutes until the casserole is bubbly and the tater tots are golden brown.
7. Let cool for a few minutes before serving.

22. Frozen Veggie Quesadillas

Ingredients:

• 1 bag frozen mixed vegetables (e.g., corn, spinach, bell peppers)
• 4 flour tortillas
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1 tablespoon olive oil
• Salsa, for serving
• Sour cream, for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the frozen mixed vegetables and cook for 5-7 minutes until heated through.
2. Place a tortilla in a separate pan over medium heat and sprinkle half of the shredded cheese on one half of the tortilla.
3. Add a portion of the cooked vegetables on top of the cheese.
4. Fold the tortilla over and cook for 2-3 minutes on each side until golden brown and the cheese is melted.
5. Repeat with the remaining tortillas and ingredients.
6. Serve with salsa and sour cream.

23. Frozen Veggie Tabbouleh Salad

Ingredients:

• 1 bag frozen peas and carrots
• 1 cup cooked bulgur wheat
• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup diced cucumber (optional)
• 1/4 cup diced tomato (optional)

Instructions:

1. In a pot, cook the bulgur wheat according to package instructions. Once cooked, let it cool.
2. In a large bowl, combine the cooled bulgur wheat, frozen peas and carrots (thawed), chopped parsley, lemon juice, and olive oil. Stir to combine.
3. Season with salt and pepper to taste.
4. Add diced cucumber and tomato if desired.
5. Chill in the refrigerator for at least 30 minutes before serving.

24. Frozen Veggie Frittata with Bacon

Ingredients:

• 1 bag frozen mixed vegetables (e.g., spinach, onions, bell peppers)
• 4 large eggs
• 1/4 cup milk
• 1/2 cup cooked bacon, crumbled
• 1/2 cup shredded cheese (optional)
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the frozen vegetables and cook for 5-7 minutes until heated through and softened.
3. In a bowl, whisk together the eggs, milk, salt, and pepper.
4. Pour the egg mixture into the skillet with vegetables, stirring to combine.
5. Sprinkle crumbled bacon and shredded cheese over the top.
6. Cook the frittata in the oven for 10-15 minutes or until the eggs are set and the top is golden brown.
7. Serve warm.

25. Frozen Vegetable Biryani

Ingredients:

• 1 bag frozen mixed vegetables (carrots, peas, and green beans)
• 2 cups basmati rice, cooked
• 1 tablespoon ghee or vegetable oil
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 teaspoon cumin seeds
• 1 cinnamon stick
• 2-3 cardamom pods
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 cup raisins (optional)
• 1/4 cup chopped cilantro
• Salt, to taste

Instructions:

1. Heat ghee or vegetable oil in a large skillet over medium heat. Add cumin seeds, cinnamon stick, and cardamom pods, cooking for 1 minute until fragrant.
2. Add sliced onion, garlic, and ginger and sauté for 5 minutes until softened.
3. Stir in the turmeric, coriander, and garam masala, cooking for an additional 2 minutes.
4. Add the frozen vegetables and cook for 5-7 minutes until heated through.
5. Add the cooked basmati rice and raisins (if using), and stir gently to combine. Cook for 3-4 minutes until the rice is heated.
6. Season with salt and garnish with fresh cilantro.

26. Frozen Veggie Pizza

Ingredients:

• 1 pre-made pizza crust
• 1 cup frozen mixed vegetables (e.g., bell peppers, onions, spinach, mushrooms)
• 1/2 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Olive oil for drizzling

Instructions:

1. Preheat the oven according to the pizza crust’s instructions.
2. Spread the marinara sauce evenly over the pizza crust.
3. Sprinkle shredded mozzarella cheese over the sauce.
4. Add the frozen vegetables on top of the cheese.
5. Sprinkle grated Parmesan cheese, oregano, and basil over the vegetables.
6. Drizzle with a little olive oil and bake according to the pizza crust instructions, usually about 10-12 minutes, until the crust is golden and the cheese is bubbly.
7. Slice and serve!

27. Frozen Veggie Tofu Stir-Fry

Ingredients:

• 1 bag frozen stir-fry vegetables (bell peppers, broccoli, carrots)
• 1 block firm tofu, pressed and cubed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon honey (optional)
• 1 tablespoon sesame seeds for garnish
• Cooked rice or noodles, for serving

Instructions:

1. Heat sesame oil in a skillet over medium-high heat.
2. Add the cubed tofu and cook for 5-7 minutes until lightly browned on all sides. Remove tofu and set aside.
3. In the same skillet, add garlic and ginger and cook for 1 minute until fragrant.
4. Add frozen vegetables and stir-fry for 5-7 minutes until tender.
5. Stir in soy sauce, rice vinegar, honey (if using), and tofu. Cook for an additional 2-3 minutes until everything is heated through.
6. Serve over rice or noodles and garnish with sesame seeds.

28. Frozen Veggie Fajita Bowls

Ingredients:

• 1 bag frozen fajita vegetable mix (bell peppers, onions)
• 1 tablespoon olive oil
• 2 chicken breasts, sliced (optional)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Cooked rice or quinoa, for serving
• Sour cream, salsa, and guacamole, for topping

Instructions:

1. Heat olive oil in a skillet over medium-high heat.
2. Add the sliced chicken breasts and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
3. In the same skillet, add the frozen fajita vegetable mix and cook for 5-7 minutes until tender.
4. Stir in chili powder, cumin, paprika, garlic powder, salt, and pepper. Add the cooked chicken back into the skillet and stir to combine.
5. Serve the fajita mixture over a bed of rice or quinoa.
6. Top with sour cream, salsa, and guacamole.

29. Frozen Veggie Casserole with Cheese

Ingredients:

• 1 bag frozen mixed vegetables (peas, carrots, green beans)
• 1 can cream of chicken or mushroom soup
• 1/4 cup milk
• 1 1/2 cups shredded cheddar cheese
• 1 cup crushed crackers or breadcrumbs
• 1/4 cup melted butter
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the frozen vegetables, cream of chicken or mushroom soup, milk, and 1 cup of shredded cheddar cheese. Mix until well combined.
3. Transfer the mixture to a greased 9×13-inch casserole dish.
4. In a small bowl, mix the crushed crackers or breadcrumbs with the melted butter.
5. Spread the cracker mixture over the top of the casserole.
6. Bake for 25-30 minutes until the casserole is hot and bubbly, and the topping is golden brown.
7. Let cool for a few minutes before serving.

30. Frozen Vegetable Chili

Ingredients:

• 1 bag frozen mixed vegetables (corn, peas, carrots, green beans)
• 1 can diced tomatoes
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, combine all ingredients: frozen vegetables, diced tomatoes, beans, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper.
2. Bring to a simmer over medium heat. Stir occasionally and cook for 20-25 minutes until heated through.
3. Taste and adjust seasoning as needed.
4. Serve hot, garnished with fresh cilantro.

31. Frozen Veggie Tacos

Ingredients:

• 1 bag frozen vegetable mix (corn, bell peppers, onions)
• 1 tablespoon olive oil
• 1 can black beans, drained and rinsed
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• Salt and pepper, to taste
• 8 small corn tortillas
• Salsa, guacamole, and shredded cheese, for topping

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add the frozen vegetable mix and cook for 5-7 minutes until heated through.
3. Stir in black beans, chili powder, cumin, paprika, salt, and pepper. Cook for an additional 3-4 minutes until heated through.
4. Warm the tortillas in a separate skillet or microwave.
5. Fill each tortilla with the vegetable and black bean mixture.
6. Top with salsa, guacamole, and shredded cheese before serving.

32. Frozen Veggie Pesto Pasta

Ingredients:

• 1 bag frozen mixed vegetables (broccoli, peas, carrots)
• 2 cups cooked pasta (e.g., penne, spaghetti)
• 1/4 cup pesto sauce
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. In a large skillet, heat olive oil over medium heat and add the frozen vegetables. Cook for 5-7 minutes until heated through.
2. Add the cooked pasta and pesto sauce. Stir to combine, and cook for an additional 2-3 minutes.
3. Sprinkle with grated Parmesan cheese and season with salt and pepper to taste.
4. Serve immediately.

33. Frozen Vegetable Soup

Ingredients:

• 1 bag frozen mixed vegetables (corn, peas, carrots, green beans)
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon thyme
• 1 teaspoon oregano
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant.
2. Add frozen mixed vegetables, diced tomatoes, and vegetable broth to the pot.
3. Stir in thyme, oregano, salt, and pepper. Bring the soup to a boil.
4. Reduce heat and simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender.
5. Adjust seasoning as needed, then serve hot.

34. Frozen Vegetable Fried Rice

Ingredients:

• 1 bag frozen mixed vegetables (peas, carrots, corn)
• 2 cups cooked rice (preferably chilled)
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 2 eggs, beaten
• 2 green onions, chopped
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the frozen vegetables and cook for 5 minutes until they start to thaw and soften.
2. Push the vegetables to the side of the pan. Pour the beaten eggs into the empty side and scramble until fully cooked.
3. Add the cooked rice to the skillet and stir to combine with the vegetables and eggs.
4. Pour soy sauce over the mixture, add garlic powder, and stir well. Cook for an additional 5-7 minutes, allowing the rice to crisp up slightly.
5. Season with salt and pepper and garnish with chopped green onions before serving.

35. Frozen Vegetable Casserole

Ingredients:

• 1 bag frozen broccoli florets
• 1 can cream of mushroom soup
• 1/2 cup grated cheddar cheese
• 1/4 cup breadcrumbs
• 1 tablespoon butter, melted
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a casserole dish with butter or cooking spray.
2. In a large bowl, combine the frozen broccoli, cream of mushroom soup, and half of the cheddar cheese. Stir until well mixed.
3. Transfer the mixture into the prepared casserole dish.
4. Mix the breadcrumbs with the melted butter and sprinkle over the casserole.
5. Sprinkle the remaining cheddar cheese on top.
6. Bake for 20-25 minutes, or until bubbly and golden on top.
7. Serve hot and enjoy!

36. Frozen Vegetable Quesadilla

Ingredients:

• 1 bag frozen mixed vegetables (corn, peas, bell peppers)
• 4 flour tortillas
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• Salsa and sour cream, for dipping

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the frozen mixed vegetables and sauté for 5-7 minutes until heated through and tender.
2. Remove the vegetables from the skillet and set aside.
3. Place a tortilla in the skillet, sprinkle with shredded cheese, and add a layer of the sautéed vegetables.
4. Top with another tortilla and cook for 2-3 minutes on each side until golden and crispy.
5. Repeat for the remaining tortillas and vegetables.
6. Slice the quesadillas into wedges and serve with salsa and sour cream.

37. Frozen Vegetable Chili Mac

Ingredients:

• 1 bag frozen mixed vegetables (corn, carrots, peas)
• 1 can chili (with or without beans)
• 2 cups cooked elbow macaroni
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the frozen vegetables and cook for 5 minutes until heated through.
2. Stir in the chili and cooked elbow macaroni. Cook for an additional 5-7 minutes until everything is well combined and heated through.
3. Season with salt and pepper to taste.
4. Sprinkle with shredded cheddar cheese before serving.

38. Frozen Vegetable Lasagna

Ingredients:

• 1 bag frozen spinach
• 1 bag frozen mixed bell peppers and onions
• 1 jar marinara sauce
• 9 lasagna noodles, cooked
• 2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté the frozen spinach and frozen bell peppers and onions until tender. Set aside.
3. In a baking dish, spread a thin layer of marinara sauce on the bottom.
4. Layer three lasagna noodles, followed by ricotta cheese, sautéed vegetables, marinara sauce, and mozzarella cheese.
5. Repeat the layers twice, finishing with a layer of mozzarella cheese and Parmesan cheese on top.
6. Cover with foil and bake for 30-35 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
7. Let the lasagna cool for 5 minutes before serving.

39. Frozen Vegetable Cabbage Rolls

Ingredients:

• 1 bag frozen mixed vegetables (carrots, peas, corn)
• 8 cabbage leaves, blanched
• 1 cup cooked rice
• 1/2 cup ground beef or turkey
• 1 can tomato sauce
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a skillet, cook the ground beef or turkey with garlic powder, paprika, thyme, salt, and pepper until browned.
3. In a large bowl, combine the cooked rice, frozen mixed vegetables, and the cooked meat. Stir until well mixed.
4. Place a portion of the vegetable and meat mixture on each cabbage leaf and roll them tightly.
5. Place the rolls in a baking dish and cover with tomato sauce.
6. Bake for 30-35 minutes, until the cabbage is tender and the filling is heated through.
7. Serve hot.

40. Frozen Veggie Sauté

Ingredients:

• 1 bag frozen mixed vegetables (broccoli, bell peppers, zucchini)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the frozen vegetables and cook for 5-7 minutes until tender and heated through.
3. Season with garlic powder, oregano, salt, and pepper.
4. Drizzle with balsamic vinegar and cook for an additional 2-3 minutes, stirring to coat the vegetables.
5. Serve immediately.