This one-pot honey-teriyaki sauce takes less than 15 minutes to throw together. My favorite is to make a big batch (4x the original recipe) and freeze it in smaller portions so I have a home-made version that is delicious and has a fraction of the sodium. Use this sauce on your next stir-fry.
This dish is packed with flavor and can be made in advance. We turned to Linda Sendowski over at the Global Jewish Kitchen for inspiration for the mushroom dumpling filling. For the broth, we offer three choices for you: classic chicken broth, beef bone broth, or vegan broth. Our recommendation is to make the broth in advance and freeze in your Souper Cubes® trays so all you'll have to throw together is the dumpling filling.
Freezer meal prep meets granola - perfect to change up your granola for the fall season. The trick here is to mix the wet ingredients in bulk and freeze in a Souper Cubes® tray. Then when you're ready to make granola, defrost a cube of the pumpkin-apple mixture and add oats and your favorite nuts. One cube is enough to make 4+ cups of granola.
This pesto chicken with roasted vegetables pasta is easy to throw together and packed with flavor. It's the perfect summer dish. I cannot wait to take my leftovers for tomorrow's work lunch. I'm so glad I freezer meal prepped pesto using my Souper Cubes® tray so that I can easily make this again!
This delicious basil pesto recipe requires very few ingredients and is easy to put together. Plus it's freezer friendly. We recommend making a double batch and freezing it in 4 ½-cup portions using your Souper Cubes® tray, which is enough to make 4 bags/boxes of pasta!
Skip out on the store brand version of bone broth and make this magical elixir in your own kitchen for a fraction of the cost. Bone broth has been shown to have many positive health benefits - from increasing bone strength, supporting a health immune system, improving sleep, and healing your gut. Check out our recipe to see how to make bone broth at home! You'll be amazed by how tasty it is.
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!