Family Meal Prep Bundle with Pork & Chicken

Family Meal Prep Bundle

with Pork & Chicken

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.
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.
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:
Tuscan Pork Pasta with Pesto, Peppers & Romano Cheese
Barbecue Chicken Sandwiches with Corn & Pepper Salad
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  • Nutrition
    PER SERVING
  • Calories
    870 Cals (est.)
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fresh
ingredients
Family Meal Prep Bundle with Pork & Chicken
Title
  • 18 oz Ground Pork
  • 2 Tbsps Sliced Roasted Almonds
  • ¼ cup Grated Romano Cheese
  • 2 oz Sliced Roasted Red Peppers
  • 4 Tbsps Crème Fraîche
  • ⅓ cup Basil Pesto
  • ¾ lb Orecchiette Pasta
  • 2½ Tbsps Vegetable Demi-Glace
  • 1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
  • 18 oz Boneless Chicken Breast Pieces
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Ranch Dressing
  • 2 Romaine Lettuce Hearts
  • 6 oz Pickle Chips
  • 4 oz Shredded Monterey Jack Cheese
  • 4 Small Baguettes
  • 1½ Tbsps Spicy Maple Syrup
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1 oz Garlic & Herb Spreadable Butter
  • 1 Tbsp Hot Sauce
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¼ cup Barbecue Sauce
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Bell Peppers
  • ½ lb Grape Tomatoes
  • 2 Tbsps Red Wine Vinegar
  • 4 ears Of Corn
  • 2 tsps Honey
time-saving
tips & techniques
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the honey from the refrigerator to bring to room temperature. Remove the spreadable butter from the refrigerator to soften. 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. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly crosswise. Halve the tomatoes. In a bowl, combine the worcestershire sauce, barbecue sauce, maple syrup, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pork
3 Cook the pork

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt, pepper, and the Tuscan spice blend. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 8 minutes, or until lightly browned. Add the demi-glace (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the pot of cooked pasta.

Cook the vegetables
4 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and sliced bell peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes, honey (kneading the packet before opening), 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. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat.

Finish the pasta
5 Finish the pasta

To the pot of cooked pasta and pork, add half the cooked vegetables, pesto, roasted red peppers, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat; stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired.

Cook & coat the chicken
6 Cook & coat the chicken

Transfer the remaining cooked vegetables to a large bowl; wipe out the pan. Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the weeknight hero spice blend; stir 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, 1 to 2 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter) and softened butter. Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through and the sauce is slightly thickened. Turn off the heat.

Serve the pasta
7 Serve the pasta

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 pasta garnished with the romano and almonds. Enjoy!

Finish & serve the chicken sandwiches
8 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. Roughly chop the lettuce. Line a sheet pan with foil. Transfer the halved baguettes to the foil, cut side up. Drizzle with olive oil; season with salt and pepper if desired. Evenly top the bottom halves of the baguettes with the monterey jack. Toast in the oven 5 to 7 minutes, or until the cheese is melted and the bread is lightly browned. Transfer the toasted baguettes to a work surface. Meanwhile, to the bowl of remaining cooked vegetables, add the chopped lettuce, ranch dressing, and parmesan. Season with salt and pepper if desired; toss to coat. Assemble the sandwiches using the toasted baguettes, coated chicken, and pickle chips. Serve the sandwiches with the salad on the side. Enjoy! 

Reheat the pasta
9 Reheat the pasta

If you saved the dish for later, reheat the pasta in the microwave 1 to 2 minutes, or until heated through. Serve as directed.

Reheat the chicken
10 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.

Tips from Home Chefs

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the honey from the refrigerator to bring to room temperature. Remove the spreadable butter from the refrigerator to soften. 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. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly crosswise. Halve the tomatoes. In a bowl, combine the worcestershire sauce, barbecue sauce, maple syrup, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta
Cook the pork
3 Cook the pork

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt, pepper, and the Tuscan spice blend. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 8 minutes, or until lightly browned. Add the demi-glace (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the pot of cooked pasta.

4 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and sliced bell peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes, honey (kneading the packet before opening), 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. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat.

Cook the vegetables
Finish the pasta
5 Finish the pasta

To the pot of cooked pasta and pork, add half the cooked vegetables, pesto, roasted red peppers, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat; stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired.

6 Cook & coat the chicken

Transfer the remaining cooked vegetables to a large bowl; wipe out the pan. Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the weeknight hero spice blend; stir 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, 1 to 2 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter) and softened butter. Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through and the sauce is slightly thickened. Turn off the heat.

Cook & coat the chicken
Serve the pasta
7 Serve the pasta

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 pasta garnished with the romano and almonds. Enjoy!

8 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. Roughly chop the lettuce. Line a sheet pan with foil. Transfer the halved baguettes to the foil, cut side up. Drizzle with olive oil; season with salt and pepper if desired. Evenly top the bottom halves of the baguettes with the monterey jack. Toast in the oven 5 to 7 minutes, or until the cheese is melted and the bread is lightly browned. Transfer the toasted baguettes to a work surface. Meanwhile, to the bowl of remaining cooked vegetables, add the chopped lettuce, ranch dressing, and parmesan. Season with salt and pepper if desired; toss to coat. Assemble the sandwiches using the toasted baguettes, coated chicken, and pickle chips. Serve the sandwiches with the salad on the side. Enjoy! 

Finish & serve the chicken sandwiches
Reheat the pasta
9 Reheat the pasta

If you saved the dish for later, reheat the pasta in the microwave 1 to 2 minutes, or until heated through. Serve as directed.

10 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
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