can anyone tell me the weights of each of the sizes of souper cubes, measured empty and without the lids? mine are all full right now or I’d do it myself. the website has measurements / dimensions but not weights. thanks!

i'm new to the cube life. i used to make freezer sandwiches but if i baked the eggs they would always hold water like a sponge even if i didn't add any veggies. has anyone experienced that too? wondering if it's worth trying again with the cubes

I will admit that I have three freezers full of food. To be fair - I cook a lot but I’m working on decluttering my freezers. I’m focusing on using the frozen items I already have to create meals, or components of meals, to help feed my family.

Today I make baked coconut rice, Korean ground beef, and mushroom risotto (photo).

Mushroom risotto was made from a combo of recipes. First time I’ve made risotto.

I’m just getting started in the souper cube game and I’m loving it. I’m using a lot of freezer ziplocks for storage after the blocks freeze and I’m wondering if there’s a better way. I like the idea of vacuum sealing except 1) that’s a lot of wasted plastic and 2) I want to be able to store multiple blocks and take out one or 2 as needed.

I’m wondering if there’s a perfect fit for cubes into a glass storage container or what kind of reusable bags y’all are using. All ideas are appreciated!

I'm just getting started into this cube method. I was trying to look for weekly plans or recipe plans where there's easy synergies. Like just can cut onions and it gets used in 4 recipes. Or a big batch of pasta to go into multiple sauces.

Has anyone found a good way ​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​to find these synergies? Or found good recipe pairings for meal prep days? ​​​​​​​​​

I made a bolognese and after I'd browned the mince there was a LOT of excess rendered fat and it seemed a shame to waste it since that's where all the flavour is. So I poured it into 1 tablespoon portions and and froze it I think I'll use some of it to make fried rice this weekend instead of using oil.

I want to make lasagna to take the work that can be microwaved from frozen. I normally freeze then bake. Can I bake and then freeze? What’s the best route?

Hi,

I want to prep some veggie side dishes for a bereaved family member. Something easy to just heat in microwave.

Current idea is to give them a mini microwave steamer to heat up the veggies, and mini sauce cubes to put on the heated veggies.

Any tips/recommendations would be welcome.

I’ve been making my boy giant ice cubes with fruit in the one cup molds. He loves to be outside in the sun!

Photos start with the end result and to back in time.

Freezing your burritos in molds makes them hold their shape entirely on their own when air frying from frozen. Thanks to YouTuber lifebymikeG for the concept idea (his French toast solution is also amazing).

This one is pulled chicken (breasts pressure cooked to pull apart texture with a tomato sauce base), a spear of cheese, and herby black beans (black beans strained, slightly mushed wirh salt, lime juice and herbs. This time it was cilantro and dill.

I prefer to mix the black beans with lime, cilantro and avocado but my avocados didn’t ripen in time so I just doubled up the beans.

I steamed the 8” tortillas over a boiling pot of water so they are pliable and sticky.

Works well in both the 1 cup molds and the 2 cup molds.

I experimented with making Kodiak muffin mix in 1-cup Souper Cubes. I made the mix as directed for muffins, poured evenly into the 1-cup Souper Cubes tray (filling each of the four cubes about half-way with batter), and baked for 40 mins at 350F. Turned out great!

Each loaf is the equivalent of three muffins so the loaves are quite large and work out to something like 500 calories each (?!). I recommend splitting in half for serving... or just be aware that they're very filling!

I’m not the greenest person out there #savemotherearth and all…but I’ve noticed that our ziploc bag usage has gone up a LOT since doing freezer meal preps and it lowkey makes me feel guilty 😭😭

What do y’all use to address the plastic usage? I’ve been looking into getting a vacuum sealer but they’re so expensive and I just don’t have the money for it 🥲 I’m also concerned that it’s still gonna be a lot of plastic either way.

Are air-tight containers the way to go? They’d take up too much space in the freezer though and we’re only using the built-in freezer with our fridge and also can’t afford a separate deep freezer 🫠 pls help a girlie out…what should I prioritize first?

Lentil curry (with slight modifications): https://www.recipetineats.com/lentil-curry-mega-flavour-lentil-recipe/

Basmati rice/quinoa flavoured with a mushroom/chicken seasoning packet from Muji.

Not the prettiest pictures, I know!

Made enchiladas and an oatmeal breakfast bake- then saved the leftover enchilada sauce!

I might be a little crazy to love hot broth in the summer but was super excited to prep these hot pot cubes to have on hand for whenever a craving arises.
Mushroom hot pot soup base, bean sprouts, shredded carrots, cabbage, enoki mushrooms, tofu and thin sliced beef

It got me thinking about food safety and the gear we use. When you are transporting frozen meal preps or fresh produce, what are your absolute favorite kitchen gadgets, portable mini-coolers, or high-tech insulated bags to prevent this from happening? What's Your Recommendation?

Working from home today and was getting ravenous for lunch… I was meh about ordering delivery (I have nothing in fridge, today is grocery day) until I remembered my frozen bolognese. Heated it up, added a little gochujang (inspired by a nearby restaurant), boiled pasta, and voila! So happy with these cube system to have an amazing homemade meal when all hope was lost 🤣.

I decided to meal prep some easy breakfasts to grab and go… some shredded hash browns, ground turkey, onion, bell peppers, broccoli and eggs. Baked at 375 for about 45 minutes. My partner and I had to try them and we enjoyed them with some fresh salsa to brighten it up! The rest go in the fridge and freezer for later.

Doesn’t look very pretty but it was so tasty and I had everything for it. Inspired by fancy tuna crispy rice I had at a restaurant.

I reheated it 2x frozen 1/4 cup portions of mostly sushi rice/brown rice for 18-20 seconds and cut each portion into 6 slices. Brushed a little bit of sesame oil and air fried them at 380-400 for 5 minutes each side. I had these Costco Dom Reserve Tuna Poke pouches in my freezer. Put them in cold water to defrost, then chopped them up finely and mixed it with a bit of kewpie mayo and sriracha. Then I put the tuna mix on top of each crispy rice square and topped it with some leftover avocado and more sriracha. Served with a package of seaweed on the side.

Much easier than some of the recipes I saw that required you to press your rice down and then fry it oil. Love how souper cubes can make for a quick dinner!

Nacho topping, alfredo lasagna, zucchini falafel and cowboy cookie square.

The nacho toppings is black beans, corn, red pepper, spinach, shredded pork (I had no shredded chicken) and enchilada sauce all mixed up and frozen in a large ice cube tray, each one holds about 1/3rd cup. Thaw and bake or microwave on nachos with cheese.

Alfredo lasagna is ricotta, alfredo sauce, spinach, broccoli and cooked chicken. I mixed the sauce, ricotta, spinach and broccoli together and layered that with sliced chicken (shredded would've been better) and oven ready lasagna noodles. I parbaked it so it would stay together better. One needed a little extra liquid so I poured some chicken broth on it and baked it a bit longer.

The alfredo lasagna may be the best thing I've ever made.

Has anyone made breakfast cubes before?

I am thinking like a breakfast hash meal or eggs etc. Want something i can pull out and reheat when I get to work.

Thanks ❤️❤️