Family Meal Prep Bundle with Chicken & Pork

Family Meal Prep Bundle

with Chicken & Pork

65 MIN
8 Servings
Wellness at Blue Apron
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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.
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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:
Sweet & Spicy Pork Chops with Pesto Pasta Salad
Cheesy Chicken Sandwiches with Arugula Salad & Creamy Ranch
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  • Nutrition
    PER SERVING
  • Calories
    860 Cals (est.)
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ingredients
Family Meal Prep Bundle with Chicken & Pork
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 2 Tbsps Roasted Pistachios
  • 1 oz Sweety Drop Peppers
  • ¼ tsp Crushed Red Pepper Flakes
  • ½ lb Fresh Mozzarella Cheese
  • 5 oz Baby Spinach
  • ⅓ cup Basil Pesto
  • ½ lb Orzo Pasta
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)
  • 4 Tbsps Crème Fraîche
  • 4 tsps Honey
  • 1 Tbsp Calabrian Chile Paste
  • 4 Boneless, Skinless Chicken Breasts
  • 4 Small Baguettes
  • ¼ cup Ranch Dressing
  • 2 Tbsps Sliced Roasted Almonds
  • ¼ cup Grated Parmesan Cheese
  • 4 oz Arugula
  • 1 oz Pickled Peppadew Peppers
  • 4 oz White Cheddar Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¼ cup Mayonnaise
  • 6 oz Pickle Chips
  • 2 Tbsps Red Wine Vinegar
  • 2 oz Sliced Roasted Red Peppers
  • 1 Bell Pepper
  • ½ lb Grape Tomatoes
  • ½ lb Sugar Snap Peas
  • 2 tsps Date Syrup
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 medium 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 stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. Halve the tomatoes. Tear the mozzarella into bite-sized pieces. In a bowl, combine the mozzarella pieces, a drizzle of olive oil, 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. Grate the cheddar on the large side of a box grater. Roughly chop the peppadew peppers. To make the pimento cheese, in a bowl, combine the mayonnaise, grated cheddar, chopped peppadew peppers, and a pinch of the weeknight hero spice blend. Season with salt and pepper.

Roast & slice the chicken
2 Roast & slice the chicken

Line a sheet pan with foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining weeknight hero spice blend. Transfer to the sheet pan. Roast 19 to 21 minutes, or until the chicken is lightly browned and cooked through.* Transfer to a cutting board; slice crosswise.

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

Cook the pasta & wilt the spinach
3 Cook the pasta & wilt the spinach

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the spinach; stir until wilted and combined.

Cook & slice the pork
4 Cook & slice the pork

Pat the pork dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Slice the rested pork crosswise.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Cook the vegetables & finish the pasta
5 Cook the vegetables & finish the pasta

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced bell pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the halved peas, halved tomatoes, vinegar, roasted red peppers, and date syrup; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of cooked pasta and spinach. Add the pesto, crème fraîche, marinated mozzarella, and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired.

Finish & serve the chicken sandwiches
6 Finish & serve the chicken 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. In a large bowl, combine the arugula, remaining cooked vegetables, ranch dressing, and parmesan. Season with salt and pepper. Line a sheet pan with foil. Transfer the halved baguettes to the foil. Drizzle with olive oil and season with salt and pepper. Evenly spread the pimento cheese onto the bottom baguette halves. Toast in the oven 4 to 6 minutes, or until the cheese is melted and the bread is lightly browned around the edges. Transfer to a work surface. Assemble the sandwiches using the toasted baguettes, pickle chips, and sliced chicken. Serve the sandwiches with the salad on the side. Garnish the salad with the almonds. Enjoy!

Finish & serve the pork chops
7 Finish & serve the pork chops

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: Roughly chop the pistachios. In a 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 sauce to be. Serve the sliced pork with the pasta salad. Garnish with the Calabrian honey, sweety drop peppers, and chopped pistachios. Enjoy!

Reheat the chicken
8 Reheat the chicken

If you saved the dish for later, reheat the chicken in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

Reheat the pork
9 Reheat the pork

If you saved the dish for later, reheat the pork in the microwave 1 to 2 minutes, or until heated through. Finish and 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 medium 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 stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. Halve the tomatoes. Tear the mozzarella into bite-sized pieces. In a bowl, combine the mozzarella pieces, a drizzle of olive oil, 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. Grate the cheddar on the large side of a box grater. Roughly chop the peppadew peppers. To make the pimento cheese, in a bowl, combine the mayonnaise, grated cheddar, chopped peppadew peppers, and a pinch of the weeknight hero spice blend. Season with salt and pepper.

2 Roast & slice the chicken

Line a sheet pan with foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining weeknight hero spice blend. Transfer to the sheet pan. Roast 19 to 21 minutes, or until the chicken is lightly browned and cooked through.* Transfer to a cutting board; slice crosswise.

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

Roast & slice the chicken
Cook the pasta & wilt the spinach
3 Cook the pasta & wilt the spinach

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the spinach; stir until wilted and combined.

4 Cook & slice the pork

Pat the pork dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Slice the rested pork crosswise.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Cook & slice the pork
Cook the vegetables & finish the pasta
5 Cook the vegetables & finish the pasta

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced bell pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the halved peas, halved tomatoes, vinegar, roasted red peppers, and date syrup; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of cooked pasta and spinach. Add the pesto, crème fraîche, marinated mozzarella, and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired.

6 Finish & serve the chicken 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. In a large bowl, combine the arugula, remaining cooked vegetables, ranch dressing, and parmesan. Season with salt and pepper. Line a sheet pan with foil. Transfer the halved baguettes to the foil. Drizzle with olive oil and season with salt and pepper. Evenly spread the pimento cheese onto the bottom baguette halves. Toast in the oven 4 to 6 minutes, or until the cheese is melted and the bread is lightly browned around the edges. Transfer to a work surface. Assemble the sandwiches using the toasted baguettes, pickle chips, and sliced chicken. Serve the sandwiches with the salad on the side. Garnish the salad with the almonds. Enjoy!

Finish & serve the chicken sandwiches
Finish & serve the pork chops
7 Finish & serve the pork chops

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: Roughly chop the pistachios. In a 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 sauce to be. Serve the sliced pork with the pasta salad. Garnish with the Calabrian honey, sweety drop peppers, and chopped pistachios. Enjoy!

8 Reheat the chicken

If you saved the dish for later, reheat the chicken in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

Reheat the chicken
Reheat the pork
9 Reheat the pork

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

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