Growing up, my mom made us this delicious challah recipe every week for Shabbat dinners. We love baking individual portions of challah using our 1-cup trays so that we can easily freeze them to enjoy for later. We also use this dough to make cinnamon rolls and garlic knots. It's so versatile.
This Instant Pot Mexican Brown Rice and Bean recipe is easy to make and packed with flavor. I love turning this dish into a burrito bowl by adding my favorite toppings, including salsa, guac, and cheese. This recipe yields 7 cups so if you have any leftovers, make sure to freeze it.
This creamy and delicious hummus recipe is a staple in our kitchen. Make a big batch and freeze in individual portions. The perfect dip for veggies, pita bread, and sandwiches. Easy to customize with your favorite toppings.
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™.
This recipe is the inspired by the vegetable soup at one of Los Angeles' most beloved eateries, Joan's on Third. It is easily made in the Instant Pot and is a tasty way to get your daily dose of veggies. Swap out the potatoes for noodles and you can have a delicious bowl of minestrone soup.
After a work trip to Mexico, Michelle fell in love with all of the food. Lucky for her, Michelle met a chef in Mexico City who introduced her to Pozole Rojo. Inspired by his grandmother's recipe (using beef instead of pork), this is her take on the recipe.
This lasagna recipe is a staple in our freezer stash. One batch results in 12 lunch-sized portions or 6 dinner-sized portions. Our favorite part? Homemade lasagna that goes from the freezer to the table in 40 minutes. Vegetarian friendly dish if you omit the ground meat from the sauce.
You're going to love these delicious skillet breakfast potatoes. Whip up a big batch and freeze in individual portions to enjoy easy and lazy breakfasts. We love serving our morning potatoes with eggs and turkey bacon. From freezer to table, takes less than 5 minutes to heat these up.
We are absolutely obsessed with this homemade and freezer-friendly Shepherd's Pie Recipe. Though, because we're using beef instead of lamb, it should technically be called Cottage Pie. We cooked up a big batch over the weekend and froze in 2cup individual portions to enjoy for dinners when we're too tired to cook something from scratch. This is one of our new favorite dishes to have as part of our freezer stash.
Y'all this individual (or enough for two if you're feeling nice) strawberry-rhubarb crisp is my new FAVORITE freezer-friendly dessert. It's a great way to use up any fruits that are in harvest so you can enjoy them later on. We utilize our new 2-cup tray for this recipe, but you can definitely use the original 1-cup tray as well.
Tomatoes are in season and this creamy roasted tomato basil soup couldn't have come at a better time. It might be a mouthful to say but you definitely won't regret making it. It's packed with flavor and pairs perfectly with a grilled cheese. Plus it makes a big batch so you can freeze your leftovers to enjoy for another day.