Family Meal Prep Bundle with Chicken & Pork Sausage

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.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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:
Hot Italian Pork Sausage Cheeseburgers with Arugula Salad & Almonds
Cheesy Chicken Tacos with Lime Sour Cream & Corn on the Cob
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    850 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Family Meal Prep Bundle with Chicken & Pork Sausage
Title
  • 20 oz Hot Italian Pork Sausage
  • 2 Tbsps Sliced Roasted Almonds
  • 2 Tbsps Balsamic Vinegar
  • ½ lb Grape Tomatoes
  • ¼ cup Grated Parmesan Cheese
  • 4 oz Arugula
  • ¼ cup Mayonnaise
  • 1 Tbsp Calabrian Chile Paste
  • ½ lb Fresh Mozzarella Cheese
  • 4 Challah Buns
  • 22 oz Chicken Breast Strips
  • ½ cup Guacamole
  • 4 ears Of Corn
  • 2 Tbsps Grated Cotija Cheese
  • 1 Lime
  • ½ cup Sour Cream
  • 4 oz Shredded Monterey Jack Cheese
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 8 Flour Tortillas
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Red Wine Vinegar
  • 1 tsp Whole Dried Oregano
  • 2 Red Onions
  • 2 Bell Peppers
  • 2 cloves Garlic
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven 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 stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly slice the onions. Peel and roughly chop 2 cloves of garlic. Halve the lime. Remove any husks and silks from the corn.

Form & cook the patties
2 Form & cook the patties

Form the sausage into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 5 to 6 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Transfer to a plate. Wipe out the pan.

Cook the chicken
3 Cook the chicken

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. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

Cook the vegetables & finish the chicken
4 Cook the vegetables & finish the chicken

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers, sliced onions, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the oregano, red wine vinegar (carefully, as the liquid may splatter), 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, 1 to 2 minutes, or until combined and the vegetables are softened. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the bowl of cooked chicken; add the juice of 1 lime half. Toss to combine.  

Cook the corn
5 Cook the corn

Meanwhile, add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Turn off the heat. Drain thoroughly and pat dry with paper towels.

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: In a bowl, combine the sour cream and the juice of the remaining lime half; season with salt and pepper. Line a sheet pan with foil. Transfer the tortillas to the foil. Evenly top with the monterey jack. Toast in the oven 3 to 5 minutes, or until lightly browned and the cheese is melted. Transfer to a work surface. Assemble the tacos using the cheesy tortillas, finished chicken and vegetables, and guacamole. Serve the tacos with the cooked corn on the side. Top the corn with the lime sour cream and cotija. Enjoy! 

Finish & serve the cheeseburgers
7 Finish & serve the cheeseburgers

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 buns. Thinly slice the mozzarella. Line a sheet pan with foil. Transfer the halved buns to the foil, cut side up. Top with the sliced mozzarella. Toast in the oven 5 to 7 minutes, or until lightly browned and the cheese is melted. Carefully transfer to a work surface. Meanwhile, halve the tomatoes. In a large bowl, whisk together the balsamic vinegar and 1 tablespoon of olive oil. Add the arugula, parmesan, and halved tomatoes; season with salt and pepper. Toss to coat. In a separate bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Assemble the cheeseburgers using the toasted buns, Calabrian mayo, cooked patties, and remaining cooked vegetables. Serve the cheeseburgers with the salad on the side. Garnish the salad with the almonds. Enjoy! 

Reheat the tacos
8 Reheat the tacos

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

Reheat the cheeseburgers
9 Reheat the cheeseburgers

If you saved the dish for later, reheat the patties and vegetables 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

Preheat the oven 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 stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly slice the onions. Peel and roughly chop 2 cloves of garlic. Halve the lime. Remove any husks and silks from the corn.

2 Form & cook the patties

Form the sausage into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 5 to 6 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Transfer to a plate. Wipe out the pan.

Form & cook the patties
Cook the chicken
3 Cook the chicken

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. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

4 Cook the vegetables & finish the chicken

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers, sliced onions, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the oregano, red wine vinegar (carefully, as the liquid may splatter), 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, 1 to 2 minutes, or until combined and the vegetables are softened. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the bowl of cooked chicken; add the juice of 1 lime half. Toss to combine.  

Cook the vegetables & finish the chicken
Cook the corn
5 Cook the corn

Meanwhile, add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Turn off the heat. Drain thoroughly and pat dry with paper towels.

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: In a bowl, combine the sour cream and the juice of the remaining lime half; season with salt and pepper. Line a sheet pan with foil. Transfer the tortillas to the foil. Evenly top with the monterey jack. Toast in the oven 3 to 5 minutes, or until lightly browned and the cheese is melted. Transfer to a work surface. Assemble the tacos using the cheesy tortillas, finished chicken and vegetables, and guacamole. Serve the tacos with the cooked corn on the side. Top the corn with the lime sour cream and cotija. Enjoy! 

Finish & serve the tacos
Finish & serve the cheeseburgers
7 Finish & serve the cheeseburgers

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 buns. Thinly slice the mozzarella. Line a sheet pan with foil. Transfer the halved buns to the foil, cut side up. Top with the sliced mozzarella. Toast in the oven 5 to 7 minutes, or until lightly browned and the cheese is melted. Carefully transfer to a work surface. Meanwhile, halve the tomatoes. In a large bowl, whisk together the balsamic vinegar and 1 tablespoon of olive oil. Add the arugula, parmesan, and halved tomatoes; season with salt and pepper. Toss to coat. In a separate bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Assemble the cheeseburgers using the toasted buns, Calabrian mayo, cooked patties, and remaining cooked vegetables. Serve the cheeseburgers with the salad on the side. Garnish the salad with the almonds. Enjoy! 

8 Reheat the tacos

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

Reheat the tacos
Reheat the cheeseburgers
9 Reheat the cheeseburgers

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

Browse Steps
1 of 9