Sure, veggie burgers are typically eaten on buns. And frozen shredded potatoes usually end up as hash browns. Nothing wrong with that, but who says we have to stick with convention? Outside-the-box uses for convenient frozen foods can put a delicious new twist on your meals with a minimum of fuss. Here, you’ll find more than 22 ingenious ways to use five frozen items that WW members love. (And yes, the cheesy pizza you see here is the first idea on the list.)
Frozen cauliflower rice: Not just for stir-fries
- Make pizza night even more amazing with a deep-dish, gluten-free cauliflower crust pie.
- Slip cauliflower rice into a fruit-and-nut smoothie for creamy texture that won’t affect taste.
- Replace conventional rice with riced cauliflower in homemade teriyaki beef sushi.
- Turn frozen cauliflower into an undercover treat by blending with vanilla ice cream in a brilliant minty shake.
Frozen shredded potatoes: Beyond hash browns
- Turn those potatoes into a crisp bottom crust for the creamy corn casserole shown here, or use as a quick top crust for chicken pot pie.
- Stack shredded potatoes as tasty layers in this lasagnalike dish.
- Turn them into savory waffles with scallions, eggs, and cheddar.
- Use as a binder in crab cakes or other seafood cakes instead of flour or eggs.
Frozen precooked breakfast sausage: More than a pancake pairing
- The scrumptious mini pigs in blankets you see here use chicken breakfast sausage in place of hot dogs.
- Sometimes inspiration is simple: Slice up a few breakfast links and bake them in a frittata. Boom.
- Halve sausage links and skewer with grape tomatoes and pearl onions for the easiest grilled kebabs ever.
- Use as a filling for homemade empanadas. Just defrost and dice sausage, combine with black beans and shredded cheese, then wrap with whatever dough you're using.
Frozen veggie spirals: Ideas that aren’t spaghetti swaps
- Thaw carrot spirals, drain and chop, and use in place of fresh carrots in these incredible potato pancakes.
- Replace rice noodles with cooked butternut squash spirals in gingery pad thai.
- Cut cooked veggie spirals (any kind) into 2-inch lengths, toss with your favorite seasonings, and add to grain bowls—warm or chilled.
- Make a super-fresh zucchini-noodle egg nest for a perfect light lunch.
- Cook and chill beet spirals, then toss with chopped apples, slivered almonds, crumbled feta and your favorite vinaigrette for a special little salad.
Frozen veggie burgers: A break from the bun
- Turn ’em into taco filling: Grill with peppers and onions, then slice into stips for easy shell stuffing.
- Cook, crumble, and mix with your favorite cooked grain, crunchy diced vegetables, and a low SmartPoint vinaigrette.
- Dice and toss into scrambled eggs for a fast and filling skillet breakfast.
- Heat up a patty, top with hummus and chopped scallions, then wrap in a large lettuce leaf for a fresh, satisfying lunch you can eat with one hand.
- Step up your spuds: Top baked potatoes with crumbled veggie burger and slices of melted cheese. Mmm.
Leslie Fink, MS, RD, has been working at WW for 20 years. In addition to her role as a nutritionist and recipe editor, she works on food and program development for a variety of projects, including WW cruises, WW Ambassador partnerships, WW Fresh, and WW x Blue Apron.
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