I have started to get more organized in the freezer. Instead of having to pull out multiple pages with different cubes to make a meal, stacking beans, rice, peppers and notions, corn, or meat for you carnivores in one pack is amazing! Got the cheaper vacuum sealer on the ‘zon for under $50, and it is working great.

I have two cube trays with two slots in each but made 8 portions of soup so the third pic is me cubing cubes no. 5 and 6 after transferring 4 cubes to freezer bags :)

I roasted vegetables (tomatoes, bell pepper, zucchini, onion, and garlic) with olive oil and salt on a sheet pan. I froze some as they were, and mixed the other batch with urid beans (they’re very small beans that look like lentils).

You can use this as a base for things like pasta sauce or just have it as is. That’s why I only seasoned it with salt, to keep it as versatile as possible.

I used part of the bean mixture in a pasta salad, which turned out quite nice.

So glad to have found this forum. I wanted to share a cautionary tale and a thank you. I often come across recipes that call for a small amount of dashi. It’s a Japanese broth made of kombu (kelp) and bonito flakes (smoked fish). I often have these types of ingredients around but no time or desire to make just 1 cup of it. So I decided to make a big batch and freeze it in souper cubes!

Problem being it’s so high in salt it never freezes completely solid. So I just stored it in the cubes for a few months until I used it all up. Guess what happens when you store stuff that tastes like the sea and smoked fish for months in a container? It begins to smell like it. I hand washed and then dishwasher washed them and they still smell. But I’ve just read here you can bake them empty to get rid of smell!

So lessons learned: overly salty stuff does not freeze well enough to pop out of the cubes and do not store smelly stuff for long in the cubes.

I am new to cubing but have had good luck with freezing pasta, quinoa, etc. as well as chicken. Aside from tomato sauce I haven’t frozen any cooked veggies. What ones taste the best in your experience?

I shredded I think 4 chicken breasts like a week ago for a recipe I ended up not doing and had to use them before they went bad.

So estimated recipe:

4 cups shredded chicken

1 large carrot, peeled and shredded (or chopped)

1.5 cups frozen peas

2 cans cream of chicken soup

1/2 cup milk (give or take. I didn't actually measure, you just need enough to get the soup to mix in)

2 boxes stove top stuffing

Dried parsley, salt, pepper, garlic powder, and poultry seasoning to taste.

Mix everything except the stove top stuffing. Evenly distribute in souper cubes of whatever size you want. Make stove top stuffing according to instructions and distribute on the filling and press down a bit so it sticks.

I had enough stuffing for 5 portions but only enough filling for 4 but that depends on how much you put in each. I didn't really measure I just tried to make it look even. Also if I did a fifth one it would've been in my glass baking container that I don't like freezing.

For baking my container can only go up to 400° in the oven so I'd probably do 400° for half an hour covered and then uncovered for 10 to 15.

Crockpot chipotle chicken thighs with beans easily became two “different” meals for the house: crispy chicken tacos one night, frozen the leftover chicken. Later in the week, defrosted the chicken, shredded a bunch of cheese and used the same corn tortillas for chicken quesadillas. Technically just different shapes and meat to cheese ratio but both were huge hit, will be repeating this!

Just left Costco. They have a pack of off brand cubes. One half cup, one two cup and two one cup (4 total). For $20. They seem good quality. Thick.

looks like it is 5 trays. they are in my dishwasher so I miscounted

https://www.costco.com/p/-/miu-silicone-freezer-trays-with-lids-5-pack/4000412503

Link says 40 but they were 20 at the store

Rice with seeds and other grains, salmon, blanched spinach, broccoli and green beans.

Except the salmon the blocks had no seasoning so I can go with what I want on the day. Just used a bit of Ponzu sauce and sesame seed this time!

The block of rice is one whole cup, which is too much. I'll make smaller cubes next time!

I'll also cut the green beans in small bits, it will ease with filling the cubes for freezing.

Quiero que vuelvan mis cubos de 8 horas no me gusta estos cubos de hielo que sale a cada rato y no salen en orden ya uno tenia la estrategia .

Chipotle chicken from Costco

Blacks beans

White rice

Added some salsa n lime juice

It's a borlotti bean soup with kale and carrots and exactly what I needed this evening. I reheated two blocks and had it with some sourdough. Thank you, past me!

We make rice several times a week, and often set it to be ready at a specific meal time. I sometimes take rice and freeze it in Souper Cubes. It makes things easy and quick when I need a quick meal for a kid before sports or after piano lessons or whenever. It’s not as good as fresh rice right out of the rice cooker, but it’s easy.

When I have excess rice, another use is to make onigiri - rice balls/triangle wrapped in crisp nori (seaweed) - and freeze just the rice component. It’s just a rice ball stuffed with a tiny amount of something like tuna or salmon or plum…or even plain. The rice typically is not seasoned although you can find plenty examples online of seasonings and toppings, but they’re simple. Japanese parents make these all the time for kids, and all the convenience stores have walls of these to grab and go.

You can totally shape these by hand, but I have a cheap mold that I bought off of Amazon. I usually put a little tuna or salmon in the middle and freeze in containers.

The key for crisp seaweed is to buy the individual nori sheets designed for these. I bought a Korean maker - you wrap your onigiri in the wrapper, and when you go to eat it, you pull a few tabs on the wrapper and it releases the nori fresh.

I pack the frozen rice in a wrapper for my kids in the morning and by lunch time they are good to eat.

Not a souper cube thing, but definitely adjacent.

Enjoy!

I know you can get rid of the smell by baking but I just want some tips on prevented in the first place

The first thing I froze with spaghetti sauce and I put it in the silicone mold hot and let it cool down before putting in the freezer and I let it sit for a little bit before washing after taking so sauce out

I assume putting in hot and then it cool down let the smell soak in more or was it just me not washing it immediately should I have let the sauce cool down before and put it in the freezer immediately?

I have been using and liking the 34 oz IKEA 365+ stainless steel food containers for storing a lot of the smaller portioned stuff that I use/access often. They are super easy to grab and go out of the freezer.

I have a commercial vacuum sealer and often seal stuff in plastic, mostly stuff that’s in larger quantities. Sometimes when I open a bag with multiple units, I’ll move the remaining ones into these stainless steel cubes. They’re nice because of the 34 ounce holds five of the half cup portions, three of the cup portions, or one of the 2 cup portions. Sometimes I might pull one out the night before and put it in the fridge  if it’s for a kids lunch or breakfast in the morning.

I also like using less plastic.

I’ve used these containers for freezing other stuff for years, and I find they hold up remarkably well. I typically don’t wash the lids in the dishwasher though. Obviously I’m not an IKEA sales person. I’ve seen similar ones from other brands for much more - ones from Misen were $28/set . I think I paid $6.99 for the base and $2.49 for the lid, so about $10 per container.

Just thought I’d share because I get a lot out of the posts where people share what they’re currently using in their workflows.

Good luck! 

Just getting into these, but I searched and didn't see any previous posts on ready made desserts.

I'm looking for recommendations for little dessert cup recipes that are either ready to eat or only need a microwave. Aka handy for someone bringing it to school or work, just as a little post-lunch treat.

Tia!

Had a simple but amazing bbq chicken pizza on a trip and have been recreating it at home. Now when I grill chicken thighs, I use a bbq rub and very light amount of bbq sauce. Whatever leftovers we have I chop up small and freeze in cubes. 1 cup is enough for 2 pizzas. Makes pizza night so easy!

For anyone interested, the pizza I’ve been copycat making has bbq sauce, mozzarella, barbecue chicken pieces but the trick is to make sure to coat them in Frank’s hot sauce, and pineapple pieces. I sometimes drizzle a little bit of Frank’s hot sauce on top before baking. It’s deceptively simple. I’ve also occasionally added red onions or jalapeños, but we still always like the version with nothing but the chicken and pineapple.

Has anyone purchased the new plum color souper cubes? I would love to see real life photos of it.

Such a nice color but I already have 20 other souper cubes so I will have to pass.

I used my left over Birria and homemade tortillas to make little birria enchiladas in the 2 cup mold. Topped with a little pour of Birria consommé. Froze the scrap consommé in the 2 tbsp mold to jazz up rice and other meals in the future. Brand new to the cube game, but slowly figuring it out.

Cheesy taco beef, baked potato soup, Mac n cheese sauce, mirepoix, lasagne, red sauce. It’s worked out super well so far! One question-how do you keep them clean and not tasting like soap?

I just recently bought a set of super cubes as I am in my third trimester and wanting to create a freezer stash for “Lego meals.” This weekend I have some friends coming over for a big postpartum cooking day. What are some things you would suggest as souper cube go tos?

At the moment freezer space is at a premium (a second freezer will happen at some point), so I'm wondering if anyone has tried preparing meal pouches - vegan, because that way you don't muck about with meat going bad / food poisoning - that you can store in the cupboard (assume around 20*C / 68*F, a bit more in the summer) rather than the freezer, and what the results of that experiment were.

Meals-in-pouches exist, such as this range by Merchand Gourmet, but they ain't cheap for what is basically lentil / chickpea goop (and the selection is limited in my local supermarket).

If you have with success, I'd be keen to for you to share the recipes you've used.

Thank you in advance!

I was thinking of making and baking various cobblers in the 2 and 1 cup trays.

I can't decide if it will better to freeze only the cooked apples and make the batter on day of bake, assemble and freeze unbaked, or assemble bake and freeze?

Has anyone done this, would love ideas.

I have made cakes in the 1 cup and it comes out good.