Family Meal Prep Bundle

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.

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.

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. 

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.  

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.

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.

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! 

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

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.