Family Meal Prep Bundle with Chicken & Beef

Family Meal Prep Bundle

with Chicken & Beef

65 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Meet your weekday hero that gets family dinner on the table in a snap. Designed to cook at once and give you multiple meals, these crowd-pleasing recipes feature a changing mix of meat, grains, and veggies with delicious flavors that satisfy all.

This week's meals are:
Cheesy Chicken & Arugula Salad with Roasted Potatoes & Almonds
Beef Meatball & Gnocchi Bake with Mozzarella & Vegetables

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Family Meal Prep Bundle with Chicken & Beef
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 0.7 oz Grana Padano Cheese
  • 1 oz Garlic & Herb Spreadable Butter
  • ⅓ cup Salsa Verde
  • 1¼ lbs Potatoes
  • 1 tsp Whole Dried Oregano
  • 4 oz Fontina Cheese
  • 2 oz Arugula
  • 2 Tbsps Sliced Roasted Almonds
  • 18 oz Ground Beef
  • ¼ cup Grated Parmesan Cheese
  • ½ lb Fresh Mozzarella Cheese
  • 1½ tsps Calabrian Chile Paste
  • 1 14.5-Oz Can Crushed Tomatoes
  • 17.6 oz Gnocchi
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ¼ cup Panko Breadcrumbs
  • 2½ Tbsps Vegetable Demi-Glace
  • 1 Tbsp Honey
  • 1 Tbsp Red Wine Vinegar
  • ¼ tsp Crushed Red Pepper Flakes
  • ½ lb Mushrooms
  • 2 Bell Peppers
  • 2 Yellow Onions

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients
1 Prepare the ingredients

Remove the honey and spreadable butter from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Grate the fontina on the large side of a box grater. Thinly slice the mushrooms. Halve, peel, and thinly slice the onions. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise.

2 Roast & dress the potatoes

Line two sheet pans with foil. Transfer the diced potatoes to one sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 26 minutes, or until lightly browned and tender when pierced with a fork. Reserving the sheet pan, transfer to a large bowl. Add the salsa verde and spreadable butter; toss to combine. Taste, then season with salt and pepper if desired.

Roast & dress the potatoes
Make the cheesy chicken
3 Make the cheesy chicken

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. Transfer to the remaining sheet pan. Roast 18 minutes. Leaving the oven on, carefully remove from the oven. Evenly top the chicken with the grated fontina. Return to the oven and roast 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through.* Remove from the oven. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken. 

4 Form & roast the meatballs

Line the reserved sheet pan with foil. In a large bowl, combine the beef, Italian seasoning, and breadcrumbs. Season with salt and pepper. Gently mix until just combined. Using your hands, shape the mixture into 16 tightly packed meatballs. Transfer the meatballs to the sheet pan. Roast 14 to 16 minutes, or until browned and cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.  

Form & roast the meatballs
Cook the vegetables
5 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one) heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced onions and sliced peppers. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the vinegar, demi-glace, honey (kneading the packet before opening), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Transfer half the cooked vegetables to the bowl of dressed potatoes. Transfer the remaining cooked vegetables to a large baking dish. Rinse and wipe out the pan.

6 Cook the gnocchi & make the sauce

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the gnocchi; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the tomatoes (carefully, as the liquid may splatter), 1/2 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until the sauce is slightly thickened. Turn off the heat. Taste then season with salt and pepper if desired.

Cook the gnocchi & make the sauce
Assemble the gnocchi & meatballs
7 Assemble the gnocchi & meatballs

To the baking dish of cooked vegetables, add the roasted meatballs and cooked gnocchi and sauce. Gently stir to combine.  

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Evenly top the baking dish of gnocchi and meatballs with the mozzarella (tearing just before adding). Place on the upper oven rack and bake 7 to 9 minutes, or until the cheese is melted. If desired, turn your oven to the broil function. Place on the upper oven rack and broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished gnocchi bake garnished with the parmesan. Enjoy! 

8 Finish & serve the chicken

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Add the arugula to the bowl of dressed potatoes and vegetables. Toss to combine. Taste, then season with salt and pepper if desired. Serve the cheesy chicken with the salad. Garnish the vegetables with the almonds and Grana Padano (crumbling before adding). Enjoy! 

Finish & serve the chicken
Reheat the gnocchi bake
9 Reheat the gnocchi bake

Finish and serve the gnocchi bake as directed, but bake 24 to 26 minutes.

10 Reheat the chicken & vegetables

If you saved the chicken and salad for later, heat the cheesy chicken and dressed potatoes and vegetables in the microwave 2 to 3 minutes, or until heated through. Finish and serve as directed.

Reheat the chicken & vegetables
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