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
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
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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:
Beef Bolognese Pasta with Parmesan Cheese
Pesto Chicken Sandwiches with Calabrian-Honey Broccoli
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  • Nutrition
    PER SERVING
  • Calories
    840 Cals (est.)
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fresh
ingredients
Family Meal Prep Bundle with Chicken & Beef
Title
  • ¼ cup Grated Romano Cheese
  • ¼ cup Cream
  • ¼ cup Grated Parmesan Cheese
  • 1 14.5-Oz Can Crushed Tomatoes
  • ¾ lb Lumaca Rigata Pasta
  • ¾ cup Mirepoix
  • 18 oz Ground Beef
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 8-Oz Can Tomato Sauce
  • 4 Boneless, Skinless Chicken Breasts
  • 1½ tsps Calabrian Chile Paste
  • 4 oz Fontina Cheese
  • ¼ cup Mayonnaise
  • 1 tsp Whole Dried Oregano
  • ⅓ cup Basil Pesto
  • 4 Small Baguettes
  • 1 lb Broccoli
  • 4 tsps Honey
  • 2 Bell Peppers
  • 2½ Tbsps Vegetable Demi-Glace
  • 2 Tbsps Red Wine Vinegar
  • 5 oz Baby Spinach
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Red Onions
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stems; cut the broccoli into small florets. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds. Thinly slice crosswise. Halve, peel, and thinly slice the onions. Thinly slice the fontina. In a bowl, combine the mayonnaise and pesto. Taste, then season with salt and pepper if desired. In a separate, large bowl, combine the honey (kneading the packet before opening) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Roast & slice the chicken
2 Roast & slice the chicken

Line two sheet pans with foil. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. Transfer to one sheet pan. Arrange in an even layer. Drizzle with olive oil. Roast 18 to 20 minutes, or until lightly browned and cooked through.* Remove from the oven; transfer to a cutting board. When cool enough to handle, slice crosswise.

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

Roast & dress the broccoli
3 Roast & dress the broccoli

Meanwhile, transfer the broccoli florets to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Transfer to the bowl of Calabrian honey. Add the romano. Toss to combine. Taste, then season with salt and pepper if desired.

Cook the pasta
4 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the vegetables
5 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the spinach, demi-glace (carefully, as the liquid may splatter), vinegar, 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, 1 to 2 minutes, or until combined and the spinach is wilted. Transfer to a bowl. Rinse and wipe out the pan.

Make the bolognese
6 Make the bolognese

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt, pepper, and the Italian seasoning. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Add the mirepoix. Cook, stirring occasionally, 2 to 3 minutes, or until combined. Add the tomato sauce (carefully, as the liquid may splatter), crushed tomatoes, and half the cooked vegetables; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened. Transfer to the pot of cooked pasta. Add the heavy cream and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired.

Finish & serve the sandwiches
7 Finish & serve the sandwiches

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: Halve the baguettes lengthwise. Transfer the halved baguettes to a sheet pan, cut side up. Drizzle with olive oil; season with salt and pepper. Evenly top the bottom halves with the sliced fontina. Toast in the oven 5 to 7 minutes, or until the cheese is melted and the bread is toasted. Transfer to a work surface. Assemble the sandwiches using the toasted baguettes, sliced chicken, remaining cooked vegetables, and pesto mayo. Serve the sandwiches with the dressed broccoli on the side. Enjoy! 

Finish & serve the bolognese pasta
8 Finish & serve the bolognese pasta

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: Serve the finished pasta garnished with the parmesan. Enjoy! 

Reheat the sandwiches
9 Reheat the sandwiches

If you saved the sandwiches for later, preheat the oven to 450°F. Reheat the finished chicken, vegetables, and broccoli in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

Reheat the pasta
10 Reheat the pasta

If you saved the pasta for later, reheat the finished pasta in the microwave 1 to 2 minutes, or until heated through. Serve as directed.

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stems; cut the broccoli into small florets. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds. Thinly slice crosswise. Halve, peel, and thinly slice the onions. Thinly slice the fontina. In a bowl, combine the mayonnaise and pesto. Taste, then season with salt and pepper if desired. In a separate, large bowl, combine the honey (kneading the packet before opening) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

2 Roast & slice the chicken

Line two sheet pans with foil. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. Transfer to one sheet pan. Arrange in an even layer. Drizzle with olive oil. Roast 18 to 20 minutes, or until lightly browned and cooked through.* Remove from the oven; transfer to a cutting board. When cool enough to handle, slice crosswise.

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

Roast & slice the chicken
Roast & dress the broccoli
3 Roast & dress the broccoli

Meanwhile, transfer the broccoli florets to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Transfer to the bowl of Calabrian honey. Add the romano. Toss to combine. Taste, then season with salt and pepper if desired.

4 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta
Cook the vegetables
5 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the spinach, demi-glace (carefully, as the liquid may splatter), vinegar, 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, 1 to 2 minutes, or until combined and the spinach is wilted. Transfer to a bowl. Rinse and wipe out the pan.

6 Make the bolognese

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt, pepper, and the Italian seasoning. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Add the mirepoix. Cook, stirring occasionally, 2 to 3 minutes, or until combined. Add the tomato sauce (carefully, as the liquid may splatter), crushed tomatoes, and half the cooked vegetables; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened. Transfer to the pot of cooked pasta. Add the heavy cream and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired.

Make the bolognese
Finish & serve the sandwiches
7 Finish & serve the sandwiches

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: Halve the baguettes lengthwise. Transfer the halved baguettes to a sheet pan, cut side up. Drizzle with olive oil; season with salt and pepper. Evenly top the bottom halves with the sliced fontina. Toast in the oven 5 to 7 minutes, or until the cheese is melted and the bread is toasted. Transfer to a work surface. Assemble the sandwiches using the toasted baguettes, sliced chicken, remaining cooked vegetables, and pesto mayo. Serve the sandwiches with the dressed broccoli on the side. Enjoy! 

8 Finish & serve the bolognese pasta

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: Serve the finished pasta garnished with the parmesan. Enjoy! 

Finish & serve the bolognese pasta
Reheat the sandwiches
9 Reheat the sandwiches

If you saved the sandwiches for later, preheat the oven to 450°F. Reheat the finished chicken, vegetables, and broccoli in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

10 Reheat the pasta

If you saved the pasta for later, reheat the finished pasta in the microwave 1 to 2 minutes, or until heated through. Serve as directed.

Reheat the pasta
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