I work in k-12 education so I am frantically meal-prepping before the school year starts! I just got a 2nd freezer for the basement (shoutout FB Marketplace) so for this past week I’ve been working to fill it up with lunches and dinners. I also invested in some Souper Cubes after seeing others on this sub use them. I love them so far! I ordered some more reusable freezer bags to go with them but unfortunately those did not yet arrive.
I’ve mainly been meal-prepping from NYT Cooking recipes. I’ll include gift links in the comments below where applicable. I doubled most of the recipes.
Bean, Quinoa, Veggie, and Cheese Burritos: I made 23! This is my 3rd time prepping a big batch of these for lunches – I love them!
Bolognese: 15 cups – this has beef, pork, lamb, and chicken livers. Inspired by my recent bloodwork showing mild anemia!
Lentil Soup with Zucchini and Spinach: 14 cups
Salsa Verde Chicken: I have one batch that is cooked and one batch that is raw/ready for the insta pot or slow cooker. I made my own salsa verde and didn’t realize I would have enough for two batches, or else I would have cooked it all together.
Quinoa: 2 cups of leftover quinoa. I hope to make and freeze some more grab and go ingredients like rice, farro, beans, and lentils.
Veggie Burgers: I made 13. Sorry this pic is terrible – I forgot to take a pre-frozen picture.
I have plans for several more freezer meals to make so hopefully I will be back soon!
by cheesefriesex
10 Comments
Links below:
1. [Black Bean and Quinoa Freezer Burritos](https://www.heynutritionlady.com/black-bean-and-quinoa-freezer-burritos/) made using [Frijoles de la Olla](https://cooking.nytimes.com/recipes/1022402-frijoles-de-la-olla?unlocked_article_code=1.d08.KXDm.r8kxn-JxcnlO&smid=ck-recipe-iOS-share). I also added 1 large diced, roasted sweet potato which I recommend!
2. [Ragù Antica](https://cooking.nytimes.com/recipes/1013227-garganelli-with-ragu-antica?unlocked_article_code=1.d08._4Or.3yLpG-5G7zdj&smid=ck-recipe-iOS-share) (Bolognese)
3. [Lentil and Escarole Soup](https://cooking.nytimes.com/recipes/1013354-lentil-and-escarole-soup?unlocked_article_code=1.d08.nTGf.PiWF6IxjVsE_&smid=ck-recipe-iOS-share) (modified by subbing spinach for escarole and adding bell pepper, celery, and zucchini)
4. [Pressure Cooker Salsa Verde Chicken](https://cooking.nytimes.com/recipes/1020670-pressure-cooker-salsa-verde-chicken?unlocked_article_code=1.d08.dika.lpvR9YAnb2lS&smid=ck-recipe-iOS-share)
5. Quinoa: No recipe for this one! I did make it in my rice cooker for the first time though, which was nice.
6. [Sweet Potato, Quinoa, Spinach, and Red Lentil Burger](https://cooking.nytimes.com/recipes/1016342-sweet-potato-quinoa-spinach-and-red-lentil-burger?unlocked_article_code=1.d08.CapV.cPt5Rl1oH-0_&smid=ck-recipe-iOS-share)
Those cubes are genius for meal prep!
Can i have a link to the cube forms please
Souper Cubes are expensive. You know you can take the cubes out and bag or bin them in a bunch?
I’m obsessed with my souper cubes!
Nice!!
Lentils and beans and dark leafy greens cooked in cast iron are great options for more iron. And grape nuts , one portion is like 96% RDA i like them with some oats for oatmeal or added to salads instead of croutons for something crunchy
Nice! We just got a new one last week. Got it wired up and we’re getting ours filled up quite quickly.
RAW!!
I also use my souper cubes tray for making large format ice cubes for my water bottles. Those things are awesome.
Man, I need to get some of those souper cubes, keep seeing ads for them