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Springtime usually means an abundance of fresh veggies, but due to the current circumstances, you might be relying on your freezer more than usual. Don’t fret: Many frozen veggies are just as good as their fresh counterparts, and you can even freeze fresh produce to use in recipes throughout the month. For most recipes, you don’t even have to defrost the veggies before cooking, so you don’t have to plan too much. Frozen vegetables have saved our dinners more than once, so we’re excited to share 30 of our favorite recipes that incorporate them. (Note: Some of the recipes on this list call for fresh veggies, but we selected them because their frozen counterparts work just as well.)

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April 1: Spicy Corn Carbonara

This dish isn’t fooling anyone: It’s decadent, filling and even a little healthy. Defrost the corn before you start cooking so it’s all ready to go.

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April 2: Cheater’s Skillet Paella

Frozen peas never looked so elegant. This dish can be made with pantry and freezer staples (including the seafood and sausage).

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April 3: Keto Instant Pot Sausage Kale Soup

Break out the frozen kale for a super easy Friday-night dinner. If you’re not on a keto diet, add a side of crusty bread.

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April 4: Goat Cheese Pasta with Spinach and Artichokes

This grown-up mac and cheese is super creamy and packed with vitamins, thanks to frozen spinach.

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April 5: Chicken Sausage, Spelt and Pepper Skillet

Feel free to sub in whatever sausage is in your fridge, and whatever whole grain is in your cabinet, if you need to adapt this recipe. (Frozen peppers are the stars, naturally.)

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April 6: One-Pan Lemon Sage Chicken and Cauliflower

It’s easy and hugely flavorful, and if you have chicken and cauliflower in your freezer, you’re ready to go!

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April 7: Broccoli and Cauliflower Gratin

This dish is super cheesy and full of frozen veggies! If you’re prepping this dish in advance, feel free to freeze the grated cheese to have on hand when you’re ready to cook.

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April 8: Spinach with Three-Cheese Stuffed Shells

Thaw and drain frozen spinach, then stir it right into the ricotta stuffing for these shells, which get topped with Gouda and soaked in a peppery tomato sauce.

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April 9: Carrot Pasta

You can totally use frozen carrots for this homemade feast. Don’t forget to drizzle them with butter sauce before you eat.

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April 10: Spinach and Cheese Stuffed Chicken

This breaded chicken dish is much easier to make than it looks, and it’s stuffed with hidden veggies. Win-win.

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April 11: Cauliflower Sweet Potato Burgers

A frozen veggie burger doesn’t match a homemade one, even if it’s made from frozen veggies. Whip these up and sandwich them however you please.

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April 12: Cacio e Pepe Cauliflower

Make things easier on yourself by using frozen cauliflower instead of fresh. When it’s smothered with cheese, you won’t even taste the difference.

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April 13: White Risotto with Corn, Carrots and Kale

One or all three of the veggies in this recipe can be sourced straight from your freezer.

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April 14: Low-Carb Beef and Broccoli Stir-Fry

This keto-friendly dinner uses freezer and pantry ingredients to create a saucy stir-fry in 20 minutes.

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April 15: Honey Mustard Sheet-Pan Chicken with Brussels Sprouts

Crisp up those frozen Brussels sprouts with a one-pan dinner that caramelizes and browns your veg in the best way possible.

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April 16: Weeknight Thai Curry Stir-Fry Udon Noodles

It’s Thursday, you deserve a treat. Especially one sourced from your packed freezer.

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April 17: Red Beans and Rice

Rice and beans are definitely trending, but dress up your version with some frozen, sautéed okra. In a word, yum.

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April 18: Coconut Curry Ramen

It’s time to use up that edamame collecting frost in your freezer. Frozen greens can be stirred into this homemade ramen, too, for an extra boost.

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April 19: Chickpea Vegetable Coconut Curry

Frozen peas and a can of beans are the base for this spicy one-pot curry. Serve it with your favorite rice or spoon it into your mouth straight from the bowl.

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April 20: Spinach Lasagna

This cheesy lasagna is packed with greens, so consider it a vegetable dish instead of a pasta dish. The slices will also freeze nicely if you want to pack them up individually for work-from-home lunches and last-minute dinners.

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April 21: Cauliflower Fried Rice

Whether you have riced cauliflower or frozen florets you need to pulse in a food processor, you’re well on your way to a tasty and healthy fried-rice dinner.

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April 22: Tofu and Kale Wontons

Defrost kale, spinach or other dark greens to make these vegan wontons from scratch. You can even refreeze some to enjoy later in the month.

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April 23: Pan-Seared Scallops with Citrusy Corn Succotash

If you don’t have scallops, don’t panic. This succotash is also great with seared mushrooms or really any protein. Or on its own! Let that frozen corn shine.

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April 24: Fried Okra

It’s been a long month already. You deserve these okra nuggets for dinner.

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April 25: General Tso’s Tofu

This healthier version of General Tso’s is just as much fun to make as it is to eat. (Look at you with your tofu skills.)

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April 26: Creamy Cauliflower Sauce

This super versatile sauce relies on frozen cauliflower for creaminess and can be used on pasta, with rice or on almost any entrée you have your heart set on.

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April 27: One-Pot Creamy Spinach Lentils

This one-pot meal takes minimal effort and results in minimal dishes, so you can spend more time cuddled on the couch with this bowl of veggie comfort.

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April 28: Ham and Peas Pasta With Garlic Parmesan Cream Sauce

Vegetarians can feel free to skip the ham in this pasta dish that tastes like spring. If you’ve never made homemade cream sauce, here’s your big chance!

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April 29: Kale Quiche with a Cheddar Rice Crust

Defrost your leafy greens and kale to make a springtime gluten-free quiche that will keep you fed for days to come.

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April 30: Sweet Potato Noodles with Almond Sauce

We call them swoodles. And they’re light, flavorful and packed with protein. (And you can sauté them with frozen kale.)

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