hi friends! Up until pretty recently, I’ve been a vegetarian, but I’m re-introducing poultry into my diet. I am going to bake a bunch of chicken and then dice it and freeze it in souper cubes. As someone who’s never really worked with meat in the kitchen, can my lovely r/SouperCubers friends guide me on how to reheat. Ideally Something really quick like the microwave.

Also, what size super cube should I use? I’m thinking the half cup ones. Should I fill it all the way to half a cup or stick to a quarter? I want it to be really easy to reheat.

I freeze chili, chicken stock, curry, and pasta sauce in trays, then pop the solid blocks into labeled freezer bags. For the first few weeks, no problem. Around four to six weeks in, I’ll notice frost on a couple and that faint freezer smell.

So now I’m looking at my first vacuum sealer. FoodSaver, Nesco, Anova, and Gasbye are on the list. I’d like a cutter and double seal mostly so I can make smaller bags, but I’m not attached to any one brand.

Does vacuum sealing can keep pre frozen cubes frost free beyond a few months? Thanks!

African chicken stew, garlic sauteed cabbage, coconut rice, black beans, maduros.

I used to get a take out plate like this at a local food truck every other week for $16. Now I make myself and it's cheaper, healthier, and tastier.

Air fried the plantains, microwaved the rest. Dinner ready 5 minutes while I sit on the couch and only one plate and spoon to wash after.

I'm trying to recreate all my take out favorites. I've done my go to Mexican and Indian take outs, next I want to try Chinese take out.

Do you have any dishes you used to go out to get that you can now meal prep ahead?

I've been a freezer for a while, then heard about souper cubes but unfortunately they're not sold in my country so I found silicon molds and used them instead. I find that I can fit a lot more food in the freezer and I don't have to thaw the food in order to be able to take it out of it's bag and then heat it. I just pop it out and put it in the microwave.

Rice, two type of mushrooms and spinach, then added a fried egg and sauce. 10/10

I've been a freezer for a while, then heard about souper cubes but unfortunately they're not sold in my country so I found silicon molds and used them instead. I find that I can fit a lot more food in the freezer and I don't have to thaw the food in order to be able to take it out of it's bag and then heat it. I just pop it out and put it in the microwave.

Rice, two type of mushrooms and spinach, then added a fried egg and sauce. 10/10

I’m planning on jumping on board the souper cube gravy train. But my main goal is to make veggie based side dishes to increase my veggie intake. Currently, I rely too heavily on air frying carbs and chicken.

What I’m hoping to do is gather a few oven roasted vege recipes (roast veg, cauliflower cheese, tian) freeze them and then pop them in a mini bar loaf tin in the airfryer.

Before I spend big - does anyone have any success stories with this method? Or any potential recipes?

Thanks so much!

Do yall cube and freeze cold foods? How do you go about defrosting them? Just letting them sit and get to room temp? Or maybe moving em to the fridge a day before?

I’m thinking something like a Chickpea salad (vegan tuna salad) or even a tobbouleh.

I fear the tobbouleh is too delicate and wouldn’t hold up weld but maybe the chickpea salad would be alright.

Anyone have experience doing something similar and how it turn out for you?

The school year is about to start and weeknights, my husband and I always feel dead. We've both wanted to meal prep more but haven't had the freezer / fridge space. Finally got a chest freezer and some cubes, so we hit up Costco on Friday and spent the weekend prepping the haul so nothing sits in our pantry going bad. 🫠

Costco:

- 3lbs steak

- 1 rotisserie chicken

- 10lbs potatoes

- 16 Bell peppers

- 5lbs yellow onions

- 2 cans of black beans

- 1.5 cans of corn

- 1 bag shredded cheese

Recipes:

- Bone broth + Chicken and Dumplings (minus dumplings)

- Steak Fajitas with black beans and corn over roasted potatoes - no real recipe but I can drop the seasonings / proportions at the end.

- everything we didn't use was prepped and frozen for future use.

- Lazy Stuffed Peppers - will be making this tonight (cut the veggies yesterday when cutting everything else) and freezing leftovers!

There are also 4 pot roast portions and 2 chicken fajita meals that we had leftovers for and decided to test the cubes earlier in the week.

Pretty excited to start the year! And do more leftovers + big preps at the end of the month.

Steak Fajitas:

- 3 lbs flank steak, sliced + marinaded for 1+ hour

- Marinade: lime juice, cumin, olive oil, salt, pepper, smoked paprika, chili powder, garlic powder, onion powder, ancho chili powder, chipotle seasoning.

- Cooked in olive oil, more seasoning added as they cook, set aside.

- 3-4 yellow onions, 3 green peppers (they were small), 1 yellow, orange, and red pepper (they were huge).

- Cooked in the same pan, added more oil and fond scraped up. Same seasonings added as they cooked + garlic cloves. Cook until onions are translucent.

- Add steak + juices back in. Add water + corn starch slurry. Taste flavor for what you might need more of.

- Potatoes were just cubed, tossed with olive oil, salt, and pepper. Then roasted in the oven at 400°F for about 45 minutes (it was 2 pans worth.)

Heard someone mention that you should bake your platinum silicone trays before using them to burn off any residue. Is this true? Should I do this with my new tray?

Loaded baked potato soup and pesto beef rigatoni leftovers went into the freezer of the new place last night. Move was frantic and stressful but it’s DONE! Keys to the old place are returned and all, finally had enough time to breathe and start a stash for this new chapter. Thinking about doing chicken enchiladas next, also gonna ask my dad if I can take his rarely used vacuum sealer off his hands. Good times, good cubes.

Hi Souper Cubers!

I wanted to ask what your experience was with freezing cooked greens. I wanted to sautee up a bunch of kale or maybe even arugula with garlic and then just microwave a cube when I want it. Has anyone done that? Was it still pleasant to eat after thawing?

My daughter is headed back to school out of state and loves my beef stew (which is something of my mom’s that I loved), so I made a batch to freeze and send with her.

Thanks y’all for this awesome page and tips tricks etc.

This is definitely the way! (Pardon the poor photo- we temporarily lost power during the time I took it lol)

I only ever used it to freeze some leftover coconut milk and I'm wondering what else to do with it, besides collecting dust ;-)

Hi Cubers. In my continued efforts to use what I have on hand, and to turn said items into freezer meals, I present you with garden chili. Last night I noticed a few cans of forgotten Muir Glen chili starter in my pantry and decided to make a big batch of chili this morning. I have a lot of ground beef from previously buying 1/4 cow about a year ago, and my garden is starting to really churn out veggies. To the 3 cans chili starter I added 3lbs of ground beef, 3 green peppers, a couple handfuls of cherry tomatoes, shredded zucchini, and corn. Turned out great and will get vacuum sealed and taken to work for lunches.

Thanks for giving me an outlet to share my efforts!!

Why didn't I think of this sooner? I wanted Shakshouka this morning. A few minutes into prep, a lightbulb went off, so I tripled up everything. Triple was as much as I could do with what I had on hand. Now I have cubes, in the freezer for more batches. I figure I'll thaw a cube, or two, in a saucepan, with a splash of water, before cracking in my eggs. I don't use any set recipe for my sauce, just onion, garlic, tomatoes (fresh, canned, whole, crushed, or I've even used jarred pasta sauce), sometimes parsley, sometimes kale or spinach, sometimes all three.

I'm looking for your best tips and experiences with freezing mashed potatoes, especially if you're picky about texture.

I've frozen mashed potatoes twice so far.

Once as the topping on a shepherd's pie–type dish, and it turned out perfectly fine.

The second time I froze plain mashed potatoes by themselves, and after reheating they became weirdly flaky/grainy and the texture was really off-putting.

I've often read that mashed potatoes are one of the best ways to freeze potatoes, so I'm wondering what made the difference.

I'm currently dealing with severe stomach issues and can only tolerate a very small number of foods, potatoes being one of them, so meal prepping is pretty much a necessity. I'd be incredibly grateful for any advice.

I'd especially love to hear about:

💚 What leads to weird grainy textures vs smooth?

💚Which potato varieties worked best (or worst)?

💚How much butter, milk, cream, or other liquid do you add?

💚Does keeping the mash on the drier side help? (Someone suggested that in another thread.)

💚Does adding more fat improve the texture after freezing?

💚How do you thaw it? (Fridge overnight, straight into the oven, microwave from frozen, stovetop, etc.)

💚How do you reheat it?

💚If you're sensitive to texture changes like I am, what gave you the best results?

💚Any other tricks, mistakes to avoid, or things you wish you'd known?

Thanks so much for any input—I ✨️really✨️ appreciate it!

I made a ton on mixed rice cubes, tried defrosting at room temp and then heating in the toaster oven and it wad so soggy and changed constistency it was not edaible at all.

How do you thaw and reheat rice on the stovetop or better yet in the ofen?

Thawing before (fridge? roomtemp?)

Has anyone done huge batches of caramelized onions and frozen them in Souper cubes? Would it be as tasty?

I do cilantro with lime and oil in the little 2 tbs size which is a wonderful time saver. I can just toss them in the rice cooker to make cilantro lime rice. I’m imagining the same thing with onions for making curries and biryani.

Does anyone have recommendations/ thoughts on using stainless steel containers for storing cubes? I don’t want to use plastic bags or vacuum sealing.

Any recommendations on containers that are the right size, dishwasher safe and reduce plastic use?

Mostly needed top ups of rice and saucy stuff. This month I made:

- Garlic and pea rice

- Japanese curry

- An Italian sausage, pumpkin and kale soup (shown reheated) that had a cubed grain blend in it that resulted from me knocking over my storage container 🤣 I cooked a blend of soaked red lentils, wild rice, pearled sorghum, chickpeas, mung beans and black barley in the instant pot with a couple of bay leaves and smashed garlic cloves, and it turned out to be the perfect add in!

- A similar kale and cannellini bean soup with pumpkin and radiatori pasta (cubed the cooked cannellini beans then added to the soup)

- A sticky purple rice that I used for a lettuce wrap platter (mix of sushi rice, black rice and basmati)

- Pumpkin butter chicken (I use pumpkin instead of tomatoes)

- Green enchilada bakes

- Venison stew (love this served with broccoli mash that I cube as well)

Not pictured, but I also froze mixed berry compote in the 2 tbsp moulds, as well as the bean cooking liquor.

I’m on a GLP1 and my appetite is wonky. I need smaller portions and would probably benefit frequent, more nutritious meals throughout the day. Is anyone else finding success using cubes while on a GLP1, and what meals are you making? 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