This savory vegetarian dish comes from North India. It uses the masala sauce from our favorite Chicken Tikka Masala recipe and includes fried okra. It's best served with naan bread and steamed basmati rice.
This is one of my favorite one-pot dishes to make ahead for work lunches. I use the Carroll Shelby White Chicken Chili Kit because I really love their spice kit and it's a great deal! Adding white corn adds a fun crunch to the chili. A classic go-to freezer meal in our home.
This breakfast dish is popular in North Africa and the Middle East. It's often served with a side of toasted bread and can be topped with feta cheese and parsley. It's the perfect dish to meal prep for weekend brunches when you want to wake up to something homemade and delicious, but without the hassle of cooking from scratch!
A simple recipe for a vegan stock packed with nutrients and flavor. Great way to repurpose your veggies that are reaching the end of their shelf life. Freeze the leftovers in 1-cup portions to use for risotto, enchilada sauce, minestrone, and so much more!
Our favorite red enchilada sauce comes from Joshua Bousel at Serious Eats. It's easy to make and packed with flavor. Plus, it's a great staple to keep in your freezer for nights you're craving home-made enchiladas. If you're making chicken stock/soup, make sure to shred the chicken and freeze in 1-cup portions so it's even easier to make home-made enchiladas!
Growing up, chicken soup was a staple in my house. The unique combination of chicken, apple cider vinegar, and beef bone marrow bones adds so much depth and flavor to this soup. This is the recipe that inspired us to create Souper Cubes™.
Pozole (hominy) verde with shredded chicken is a new and favorite addition to our freezer meal stash. We love the flavor the soup gets from the tomatillos - incredibly refreshing and delicious. What's great about this recipe is that it uses other staples in our freezer (homemade chicken stock + shredded chicken), which makes the assembly even easier!