Family Meal Prep Bundle with Chicken & Pork Sausage

Family Meal Prep Bundle

with Chicken & Pork Sausage

65 MIN
8 Servings
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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.
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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:
Hot Italian Pork Sausage Cheeseburgers with Arugula Salad & Almonds
Cheesy Chicken Tacos with Lime Sour Cream & Corn on the Cob

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
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

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. 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. Transfer to a plate. 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 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.

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