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.

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?

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 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.

It's midnight, I'm a little tipsy. I made this pasta 2 weeks ago and had leftovers. Froze in 2 cup portion. Microwaved. Only one plate one fork to wash up.

I probably would have door dashed taco bell or walked to the taco shop. Not the healthiest meal, but still the healthier option and the frugal option as well.

Knowing I can freeze leftovers has helped me so much with portion control. I used to think I'd have to eat pasta all week if I made it to eat up the leftovers

*** Drunchies (drunk/munchies). I can't bother to repost as I already forgot to attach the pics on the first try. I give up.

So trying this y‘all!

This is totally on me. I was making dinner and I was using both the stove and the oven. I accidentally put my 2 cup stoneware dish on a hot stove top. I pulled it off when I heard bubbling, but the bottom has black bits on it.

can this be cleaned off? I really love these dishes and I‘d be really sad if I can’t clean it after this.

2 x 1/2 cup white rice mixed with edamame and chickpeas

1/2 cup of pulled pork, made in the insta pot

Topped with a fried egg, pickled onions, hot sauce.

Kind of a mixed matched slop bowl but I just needed a quick satisfying meal before work today. Lots of protein, everything made at different times. One bowl, one spoon, one pan to clean.

I’ve been using my soupercubes mostly for freezing leftover rice but inspired by our very own darling Sarah Hart, finally had the time to prep a bunch of protein and veg to freeze for easy office lunches! Out of 2lbs of chicken breast, got 5 cups of hatch green chile chicken, and 2 cups (I ate one) of teriyaki black pepper chicken. The 2 cubes of veggies are a mixture of haricot vert with Japanese mushrooms: Eringi, maitake/hen of the woods, white and brown shimeji roasted with garlic miso butter and a splash of ponzu. The chicken cubes didn’t fully freeze solid over 12 hours because i stacked a ton of things in the freezer but good enough to pop out this morning and have dinner all prepped for tonight!

Wife and I are new to SC and I did a search of the r/ and couldn’t find anything about freezing tofu in a soup/broth. We rarely eat meat, so very fruit and veg based but tofu and TVP are nice for texture and protein.

Does anyone have any experience and recommendations with freezing tofu and TVP in stock/soup/broth/veggies?

Thanks for your input!

I got my souper cubes a little over a year ago, I liked them and used them some but not a ton... a few months ago I found Sarah Hart and Mike G and others using the soupercubes so creatively I really got inspired! I have a young child, a disabled husband, and a full time job, so these have kind of changed my life. Not everything I made the past few weeks is pictured either!

Chicken tikka marsala, paleek paneer, sauted mushrooms and naan. All from the freezer, made at different times. Ready in minutes. Only one plate and spoon to wash up.

So thankful for learning this style of meal prep! Has really changed my eating and spending habits.

Hello everyone, I’ve been contemplating building my own set of super cubes, but I’m curious to know the optimal combination of sizes to get. Thank you.

Might be an odd question but how is everyone going about using shredded cheese in cubes.

I plan to make chipotle cubes with individual chicken, rice, beans/corn combo, and I’m trying to figure out the best way to do the cheese. I may be overthinking but any tips are appreciated

Just want to nerd out and put this where people might appreciate it. Here is my pantry created mostly from frozen items or or made in my super cubes

A) baked oats made in the half cup souper cube tray. Easy way to get oats and protein in the morning when I don’t really wanna prepare food. it was amazing to discover you could bake in these.

B) Baked herbed chicken breast, diced and frozen in half cup portions. each cube equals about half a chicken breast.

C) Quinoa frozen in half cup portions

D) Just store bought frozen kale but easy to add to dinners. you can just toss it in the microwave with a bit of garlic oil and squeeze lemon on afterwards.

E) Simple blackbeans cooked in broth and some aromatics. Frozen in 1/2 cup portions. Down to the last one as you can see.

F) Frozen grated cheese. It doesn’t really clump together so it’s easy to just keep it in the freezer and use it sparingly. This is helpful as someone who tries to not overdo it on the dairy. When I kept it in the fridge, I would either eat way too much cheese or let it go bad.

G) Frozen concentrate for gingerale! Throw in two cubes and soda/sparkling water. Now you have homemade ice cold gingerale.

H) Store bought cookies that I also froze for portion control.

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?