Family Meal Prep Bundle with Chicken & Pork Sausage
Game Day

Family Meal Prep Bundle

with Chicken & Pork Sausage

65 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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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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

Kick your game day up a notch this year with our crowd-pleasing selection of dishes—perfect for sharing and snacking.

This week's meals are:
Cheesy Pork Sausage Flatbread with Mozzarella & Arugula Salad
Guajillo Chicken Tacos with Cilantro Rice & Creamy Guacamole

Get Cooking
  • Nutrition
  • Calories
    Cals (est.)
Family Meal Prep Bundle with Chicken & Pork Sausage
  • 4 oz Shredded Fontina Cheese
  • 10 oz Hot Italian Pork Sausage
  • ¼ cup Green Goddess Dressing
  • 1 oz Sweety Drop Peppers
  • 4 oz Arugula
  • ¼ cup Grated Parmesan Cheese
  • ½ lb Fresh Mozzarella Cheese
  • 1 14.5-Oz Can Crushed Tomatoes
  • 1 Piece Focaccia Bread
  • ½ cup Guacamole
  • ¼ cup Sour Cream
  • ¾ cup Guajillo Chile Pepper Sauce
  • ½ cup Cilantro Sauce
  • 1 cup Long Grain White Rice
  • 8 Flour Tortillas
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 18 oz Boneless Chicken Breast Pieces
  • 2 Tbsps Grated Cotija Cheese
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Honey
  • 5 oz Baby Spinach
  • 2 cloves Garlic
  • 2 Red Onions
  • 2 Bell Peppers
  • ¼ tsp Crushed Red Pepper Flakes

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!

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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. Wash and dry the fresh produce. Halve, peel, and thinly slice the onions. Cut off and discard the stems of the bell peppers; halve lengthwise, then remove the ribs and seeds. Thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the bread horizontally. In a bowl, combine the sour cream and guacamole.

2 Make the cilantro rice

Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the cilantro sauce. Taste, then season with salt and pepper if desired.

Make the cilantro rice
Cook the vegetables
3 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 onions, sliced bell peppers, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the spinach, vinegar, 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, 1 to 2 minutes, or until combined and the spinach is wilted. Turn off the heat. Transfer to a large bowl. Rinse and wipe out the pan.

4 Assemble & bake the flatbread

Place the halved bread on a sheet pan, cut side up. Evenly top with the tomatoes, fontina, mozzarella (tearing into small pieces before adding), half the cooked vegetables, and sausage (crumbling before adding); season with salt and pepper. Bake 17 to 19 minutes, or until the edges of the bread are lightly browned and crispy and the sausage is cooked through. Remove from the oven. Let stand at least 2 minutes.

Assemble & bake the flatbread
Cook & finish the chicken
5 Cook & finish the chicken

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. In the same pan, heat a drizzle 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, 2 to 3 minutes. Add the guajillo sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Transfer to the bowl of remaining cooked vegetables and stir to combine. Taste, then season with salt and pepper if desired.

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 the tacos using the warmed tortillas, finished chicken and vegetables, creamy guacamole, and cotija. Serve the tacos with the cilantro rice. Enjoy! 

Finish & serve the tacos
Finish & serve the flatbread
7 Finish & serve the flatbread

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: Transfer the baked flatbread to a cutting board; cut into equal-sized pieces. Just before serving, in a bowl, combine the arugula, green goddess dressing, sweety drop peppers, and half the parmesan. Serve the finished flatbread with the salad on the side. Garnish the flatbread with the remaining parmesan. Enjoy! 

8 Reheat the tacos

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

Reheat the tacos
Reheat the flatbread
9 Reheat the flatbread

If you saved the flatbread for later, preheat the oven to 450°F. Place the flatbread on a sheet pan; reheat in the oven 7 to 10 minutes, or until heated through and the cheese is melted. Finish and serve as directed.

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