Family Meal Prep Bundle with Chicken & Pork

Family Meal Prep Bundle

with Chicken & Pork

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.
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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:
Peanut Chicken & Udon with Sesame Ginger-Dressed Vegetables
Creamy Hoisin Pork & Veggie Tacos with Crispy Onions & Furikake
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  • Nutrition
    PER SERVING
  • Calories
    870 Cals (est.)
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fresh
ingredients
Family Meal Prep Bundle with Chicken & Pork
Title
  • 18 oz Chopped Chicken Breast
  • 1 tsp Black & White Sesame Seeds
  • ¼ cup Roasted Peanuts
  • 2 Tbsps Smooth Peanut Butter Spread
  • 2 Tbsps Rice Vinegar
  • 3 Tbsps Soy Glaze
  • 1 lb Fresh Udon Noodles (Previously Frozen)
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 18 oz Ground Pork
  • ⅓ cup Crispy Onions
  • 1 tsp Furikake
  • ¼ cup Roasted Cashews
  • ¼ cup Mayonnaise
  • ¼ cup Hoisin Sauce
  • 8 Flour Tortillas
  • ⅓ cup Asian-Style Sautéed Aromatics
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Soy Sauce
  • ¼ cup Sesame Ginger Dressing
  • ½ lb Mushrooms
  • 2 Bell Peppers
  • 15 oz Baby Bok Choy
  • 2 Red Onions
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the onions. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, whisk together the soy glaze, vinegar, peanut butter spread, and 2 tablespoons of water. In a separate bowl, combine the hoisin sauce and mayonnaise.

Cook the chicken
2 Cook the chicken

Pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and the togarashi; toss to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to a bowl. Rinse and wipe out the pan.

Cook the pork
3 Cook the pork

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Transfer to a bowl. Wipe out the pan.

Cook the vegetables & finish the pork
4 Cook the vegetables & finish the pork

In the same pan, heat the sautéed aromatics on medium-high until hot. Add the sliced mushrooms. Cook, without stirring, 5 to 6 minutes, or until lightly browned. Add the sliced onions, sliced peppers, and chopped bok choy stems. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy leaves, soy sauce (carefully, as the liquid may splatter), sesame ginger dressing, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined and the bok choy leaves are slightly wilted. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the bowl of cooked pork; stir to combine. Taste, then season with salt and pepper if desired.

Finish & serve the noodles
5 Finish & serve the noodles

FINISH: Using your hands, carefully separate the noodles. To the pan of remaining cooked vegetables, add the noodles, cooked chicken, and peanut sauce. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until thoroughly combined and heated through. Turn off the heat.

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. 

SERVE: Serve the finished chicken and noodles garnished with the peanuts and sesame seeds. Enjoy! 

Finish & serve the tacos
6 Finish & serve the tacos

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: Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble each taco using the warmed tortillas, finished pork and vegetables, and hoisin mayo. Garnish with the cashews, crispy onions, and furikake. Enjoy! 

Reheat the pork noodles
7 Reheat the pork noodles

If you saved the noodles for later, heat the finished chicken and noodles in the microwave 1 to 2 minutes, or until heated through. Serve as directed.

Reheat the pork tacos
8 Reheat the pork tacos

If you saved the tacos for later, heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

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 noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the onions. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, whisk together the soy glaze, vinegar, peanut butter spread, and 2 tablespoons of water. In a separate bowl, combine the hoisin sauce and mayonnaise.

2 Cook the chicken

Pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and the togarashi; toss to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to a bowl. Rinse and wipe out the pan.

Cook the chicken
Cook the pork
3 Cook the pork

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Transfer to a bowl. Wipe out the pan.

4 Cook the vegetables & finish the pork

In the same pan, heat the sautéed aromatics on medium-high until hot. Add the sliced mushrooms. Cook, without stirring, 5 to 6 minutes, or until lightly browned. Add the sliced onions, sliced peppers, and chopped bok choy stems. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy leaves, soy sauce (carefully, as the liquid may splatter), sesame ginger dressing, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined and the bok choy leaves are slightly wilted. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the bowl of cooked pork; stir to combine. Taste, then season with salt and pepper if desired.

Cook the vegetables & finish the pork
Finish & serve the noodles
5 Finish & serve the noodles

FINISH: Using your hands, carefully separate the noodles. To the pan of remaining cooked vegetables, add the noodles, cooked chicken, and peanut sauce. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until thoroughly combined and heated through. Turn off the heat.

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. 

SERVE: Serve the finished chicken and noodles garnished with the peanuts and sesame seeds. Enjoy! 

6 Finish & serve the tacos

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: Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble each taco using the warmed tortillas, finished pork and vegetables, and hoisin mayo. Garnish with the cashews, crispy onions, and furikake. Enjoy! 

Finish & serve the tacos
Reheat the pork noodles
7 Reheat the pork noodles

If you saved the noodles for later, heat the finished chicken and noodles in the microwave 1 to 2 minutes, or until heated through. Serve as directed.

8 Reheat the pork tacos

If you saved the tacos for later, heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

Reheat the pork tacos
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