The Ultimate Guide to Mexican-Inspired Freezer Meal Prep: 10 Stackable Cube Recipes for a Week of Lunches

LifebyMikeG

Summary:

This video introduces an efficient meal prepping method using Souper Cubes to freeze 10 diverse Mexican-themed dishes into stackable, individual "Lego cubes." The host prepares three proteins, four vegetables, and three starches, which are then combined randomly daily using a "wheel of frozen foods" for a week's lunches. The challenge evaluates reheating, portion sizing, and taste, concluding that this method is highly effective for saving time and optimizing meal prep.

Introduction to Freezer Meal Cubes [00:00]

The video introduces freezing foods as an invaluable aspect of meal prep, saving time and money.

• Inspiration from a Trend [00:15]
  • The host discovered a trend of freezing meals into stackable "Lego cubes."

    

  • He uses "Souper Cubes" molds, which are food-safe silicone molds designed for freezing food.

    

  • Cheaper alternatives like larger silicone ice cube molds can also be used.
• The Meal Prep Challenge Setup [00:50]
  • The host will make 10 prepped items to freeze into blocks.
  • Each meal will consist of three blocks: one protein, one veggie, and one starch.

    

  • To ensure balanced meals, he prepared three proteins, four veggies, and three starches.
  • The cuisine chosen is Mexican food, known for freezing well, to ensure flavors work together.
  • All 10 recipes are provided free in a Google Doc.

1. Pollo en Salsa Verde (Green Chicken) [01:36]

This recipe is highlighted as the host's favorite.

• Ingredients and Preparation [01:50]
  • Bone-in, skin-on chicken thighs (boneless/skinless can be used but will be less flavorful), seasoned with salt and pepper.
  • Salsa verde base: onion, garlic, deseeded jalapeno (or with seeds for more spice), tomatillos, fresh mint, fresh cilantro, lime juice, and salt, blended until smooth.
• Cooking Process [02:01]
  • Sear chicken thighs skin-side down until crispy, then flip to brown the other side briefly.
  • Pour salsa verde into the pan, cover, and stew for 30-45 minutes until chicken is tender and shreddable.

    

• Freezing [02:57]
  • Shred the chicken and remove bones.
  • Portion into molds and freeze.

    

2. Mexican Turkey Chili [03:14]

A flavorful and easy-to-make chili that freezes well.

• Cooking the Turkey [03:22]
  • Brown ground turkey (white meat or dark meat blend) in oil, breaking it up and cooking out water until it browns.
  • Season with salt and remove from the pan.
• Building the Chili Base [03:55]
  • Caramelize chopped onion, green pepper, and garlic in the pan.
  • Toast dried Mexican peppers (anchos, arbals, guajillos, casabels) with the veggies for deep flavor.

    

  • Add canned tomatoes and chicken bone broth.
  • Incorporate corn tortillas to thicken the chili.
• Finishing and Freezing [05:30]
  • Simmer for 5 minutes, then blend partially with an immersion blender for a smooth but chunky texture.

    

  • Stir in the cooked turkey and cook for a few more minutes.
  • Portion into molds and freeze.

    

3. Tofu Chorizo (Vegetarian Protein) [05:58]

A vegetarian protein option with delicious results.

• Tofu Preparation [06:11]
  • Cook chopped onions and garlic in coconut oil in a non-stick pan.
  • Crumble firm tofu (drained) directly into the pan.

    

  • Cook for 10-15 minutes, allowing water to cook out and tofu to get crispy.
• Flavoring [06:51]
  • Add adobo sauce from chipotles in adobo, smoked jalapeno, smoked jalapeno powder, maple syrup, and soy sauce.
  • Cook until the sauce is absorbed into the tofu.
• Freezing [07:09]
  • Add to molds and freeze.

    

The Wheel of Frozen Foods [07:19]

The host introduces a physical spinning wheel to randomly select meal components for his daily lunches.

• Challenge Rules [07:30]
  • The wheel has all 10 recipes. He spins to select one starch, one protein, and one veggie.

    

  • Allows for adding fermented foods (pickles) and two "secret weapons": cilantro crema and Mexican barbecue sauce (recipes in the document).

    

4. Braised Cabbage (Veggie) [08:13]

A tender and flavorful braised cabbage side.

• Cabbage Preparation [08:17]
  • Use napa cabbage (or any cabbage), cleaned and sliced into quarters.
  • Sear cabbage in oil on both sides until browned and wilted.

    

• Braising [08:51]
  • Add ghee (or butter) to the pan, then sauté chopped jalapeno, garlic, and ginger.
  • Return chopped cabbage to the pan, add chicken stock, water, and salt.
  • Cover and simmer until the cabbage is soft and super tender.
• Freezing [09:21]
  • Portion into molds and freeze.

    

5. Fajita Veggies (Veggie) [09:34]

A classic and easy meal prep tactic.

• Grilling Vegetables [09:44]
  • Prepare whole corn, poblano peppers, red peppers, and quartered red onions.

    

  • Coat all vegetables in oil.
  • Grill on medium-low heat until slightly charred, caramelized, and soft.
• Preparation for Freezing [10:14]
  • Remove skins from peppers (they should slip off easily).
  • Chop all grilled vegetables and mix them together.

    

• Freezing [10:20]
  • Portion into molds and freeze.

    

6. Sweet Potato Plantain Mash (Veggie/Starch) [10:30]

A simple and delicious side dish.

• Roasting Preparation [10:46]
  • Peel sweet potatoes and slice into medium chunks.
  • Peel ripe plantains and slice into thick rounds, about double the size of the sweet potatoes for even cooking.
  • Toss with grape seed oil and salt on a roasting tray.
• Roasting Process [11:16]
  • Roast at 450°F (232°C) for 20 minutes.
  • Scrape the bottom of the pan to release browned bits, mix, and roast for another 20 minutes until soft and evenly roasted.
• Finishing and Freezing [11:38]
  • Mash everything together with a potato masher.

    

  • Portion into molds and freeze.

    

7. Eggplant & Chickpea "Hummus" (Veggie) [11:53]

A leftover special, blending flavors of hummus and baba ganoush with Mexican spices.

• Ingredients and Blending [12:01]
  • Roasted eggplant (roasted slowly until mushy, then flesh scraped from skin).

    

  • Cooked chickpeas, garlic cloves, whole cumin seeds, smoky paprika, ground tahini, and salt.
  • Roughly blend in a food processor (not completely smooth).
• Flavor Profile [12:28]
  • A savory mix between hummus and baba ganoush, enhanced with Mexican spices.
• Freezing [12:34]
  • Portion into molds and freeze.

    

8. Cilantro Rice (Starch) [12:42]

A mandatory and easy Mexican side.

• Cooking the Rice [12:52]
  • Cook rice in a rice cooker with water and chicken broth for extra flavor.
• Flavoring [13:03]
  • Transfer cooked rice to a mixing bowl.
  • Add fresh chopped cilantro, lime juice, and salt.

    

  • Mix for fluffy, cilantro-lime infused rice.
• Freezing [13:15]
  • Portion into molds and freeze.

    

9. Black Beans (Starch) [13:27]

Delicious and easy to meal prep black beans.

• Pressure Cooking [13:39]
  • Add dried black beans to a pressure cooker.
  • Add aromatics: jalapeno, ginger, onion, and garlic.

    

  • Top with water (or broth/stock for more flavor).
  • Pressure cook for about 18 minutes until tender.
• Finishing and Freezing [14:06]
  • Remove thicker ginger pieces.
  • Season with salt and pepper.
  • Partially blend with an immersion blender to achieve a smooth and chunky texture.
  • Portion into molds and freeze.

    

10. Farro Rojo (Starch) [14:47]

A twist on Mexican "Arroz Rojo," using farro instead of rice.

• Farro Preparation [15:01]
  • Toast farro in oil in a pot on medium heat to bring out its nuttiness.
• Tomato Sauce Base [15:13]
  • Blend fresh tomatoes, onion, and garlic until smooth.
  • Add the tomato sauce to the toasted farro.
  • Add chicken broth and salt.
• Cooking and Freezing [15:27]
  • Bring to a simmer, cover, and cook for about 25 minutes until farro is perfectly tender and cooked through.

    

  • Portion into molds and freeze.

    

Final Meals and Assessment [15:41]

The host and a guest try out the frozen meals over several days.

• Day 1 Lunch Example [15:41]
  • Randomly selected: Sweet Potato Plantain Mash, Farro Rojo, and Mexican Turkey Chili.

    

  • Reheated in the microwave for 6 minutes.
  • Initial assessment: Portion sizes were a bit large, almost making two meals from three cubes, but taste was excellent.
  • The turkey chili took longer to reheat than other components.
  • Added pickled red onions and cabbage, cilantro crema, and Mexican BBQ sauce as condiments.

    

  • The food tasted fresh, not like it was frozen, even the plantains which were a concern.
  • Tip: Undercook slightly if planning to microwave, as you can always add more time.
• Subsequent Meals [18:13]
  • Day 2: Green Chicken, Grilled Veggies, Cilantro Rice.

    

  • Reheated for 7 minutes in the microwave, which was the "sweet spot" for perfect reheating.
  • Portion size was perfect for this combination, indicating density variations between dishes.
  • The combination of flavors was "unbelievable."
  • Day 4: Tofu Chorizo, Fajita Veggies, Black Beans.

    

• Overall Conclusion [18:41]
  • The food consistently reheated perfectly and tasted delicious, with no bad combinations found among the 10 dishes.
  • Freezer molds are deemed "not a gimmick at all" and a viable option for efficient meal prepping, allowing for more food production in less kitchen time.