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.
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! You can use bone broth, chicken stock, or veggie stock.
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 Chili Con Carne is delicious, hearty, and surprisingly easy to make. The recipe builds a deep and complex flavor profile by starting with whole dried chilis and leveraging the rich beefiness of chuck meat and chicken stock. It will fill your entire home with an irresistible aroma while it simmers away on your stove. You and your family will love the flavors. It freezes well and can make a easy lunch when frozen in individual one cup potions using a Souper Cubes tray.
Our favorite tomato-based pasta sauce comes from J. Kenji Lopez-Alt over at Serious Eats. This sauce is packed with serious flavor and only requires one pot to make. Plus, it's incredibly easy to make this vegan, vegetarian, Keto, and Whole30 friendly! Try it once and it will soon become a staple in your kitchen!
This one-pot beef chili kit takes 30 minutes to throw together and is one of the most comforting and delicious dishes in our freezer stash. This is a staple in our kitchen because it tastes so good and is budget-friendly. One recipe makes 8 cups.
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.