Soup season is here! I'm obsessed with this creamy potato leek soup. It's incredibly easy to throw this one-pot dish together. Despite a short ingredient list, it's packed with flavor. Make a big batch and freeze in individual portions to enjoy throughout the fall and winter. Our favorite is pairing this with toasted sour dough. Can easily be made vegetarian.
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.
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.
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.
This lentil soup recipe is simple yet hearty, delicious and packed with nutrition. It's also incredibly versatile - you can make it vegan, vegetarian, or add some good braising meat (I like using beef short ribs or pieces of beef chuck) to add a richer flavor. Plus, it's freezer friendly! Make sure to check out this delicious and budget-friendly recipe.
This recipe is adopted from Kendra Aronson's "SLO Farmer's Market Cookbook" and is a staple in our freezer stash. It's packed with flavor and is the perfect soup to make this winter. Plus it's completely vegan. The combination of butternut squash, mushrooms, and quinoa is divine.
This apple crisp recipe is perfect for anyone who loves fresh homemade apple crumble but doesn't want to deal with the hassle of making a pie each time. Freezer meal prep your pie using a Souper Cubes® tray to revolutionize your freezer meal prep game. Recipe makes 8-10 single-serving pies.
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.