Family Meal Prep Bundle with Pork Sausage & Chicken

Family Meal Prep Bundle

with Pork Sausage & 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.
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:
Chicken, Fontina & Pepper Sandwiches with Green Goddess-Dressed Salad
Cheesy Pork Sausage Bake with Rice & Crispy Onions
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  • Nutrition
    PER SERVING
  • Calories
    920 Cals (est.)
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fresh
ingredients
Family Meal Prep Bundle with Pork Sausage & Chicken
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 2 Romaine Lettuce Hearts
  • ¼ cup Ranch Dressing
  • ¼ cup Green Goddess Dressing
  • 4 Small Baguettes
  • 3 oz Pickle Chips
  • 2 Tbsps Sliced Roasted Almonds
  • 1 oz Sweety Drop Peppers
  • 4 oz White Cheddar Cheese
  • ½ lb Grape Tomatoes
  • ¼ cup Grated Parmesan Cheese
  • 1½ tsps Calabrian Chile Paste
  • 4 oz Shredded Fontina Cheese
  • 20 oz Hot Italian Pork Sausage
  • 1 bunch Parsley
  • 1 14.5-Oz Can Crushed Tomatoes
  • ⅓ cup Crispy Onions
  • 1 cup Long Grain White Rice
  • ⅓ cup Salsa Verde
  • 2 Tbsps Crème Fraîche
  • 5 oz Baby Spinach
  • ¼ cup Or 6 Oz Tomato Paste
  • 2 Poblano Peppers
  • 2 Tbsps Sherry Vinegar
  • 2½ Tbsps Chicken Demi-Glace
  • 2 Sweet Onions
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onions. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. Grate the cheddar on the large side of a box grater.

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 Southern spice blend. Transfer to the sheet pan and arrange in an even layer. Drizzle with olive oil. Roast 18 to 20 minutes, or until lightly browned and cooked through.* Transfer to a cutting board. When cool enough to handle, thinly slice crosswise.

Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onions and sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until lightly browned and softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Carefully add the vinegar, tomato paste (if you received 6 oz, use 2 tablespoons of the tomato paste), and demi-glace. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat.

Make the rice bake
4 Make the rice bake

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a large baking dish, combine the rice, crushed tomatoes, half the cooked vegetables, 1/3 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to thoroughly combine. Spread into an even layer. Evenly top with the fontina, then with the sausage (tearing into bite-sized pieces before adding). Tightly cover the baking dish with foil. Bake 40 to 45 minutes, or until the rice is tender and the sausage is cooked through. Leaving the oven on, remove from the oven and discard the foil. Return to the oven and bake 3 to 5 minutes, or until the sausage is lightly browned. Remove from the oven.

Finish & serve the chicken sandwiches
5 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 lengthwise. Roughly chop the lettuce. Halve the tomatoes. Transfer the halved baguettes to a sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly top the baguette bottoms with the grated cheddar. Toast in the oven 5 to 7 minutes, or until the cheese is melted and bread is toasted. Transfer to a work surface. Assemble the sandwiches using the toasted baguettes, sliced chicken, remaining cooked vegetables, pickles, and ranch dressing. In a bowl, combine the chopped lettuce, halved tomatoes, almonds, sweety drop peppers, parmesan, and green goddess dressing. Toss to coat. Taste, then season with salt and pepper if desired. Serve the sandwiches with the salad on the side. Enjoy! 

Finish & serve the bake
6 Finish & serve the bake

In a bowl, combine the crème fraîche and salsa verde. Season with salt and pepper.

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 parsley leaves and stems. Serve the sausage and rice bake drizzled with the creamy salsa verde. Garnish with the crispy onions and chopped parsley. Enjoy! 

Reheat the sandwiches
7 Reheat the sandwiches

If you saved the dish for later, preheat the oven to 450°F. Reheat the chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

Reheat the bake
8 Reheat the bake

If you saved the dish for later, reheat the sausage bake 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. Wash and dry the fresh produce. Halve, peel, and thinly slice the onions. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. Grate the cheddar on the large side of a box grater.

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 Southern spice blend. Transfer to the sheet pan and arrange in an even layer. Drizzle with olive oil. Roast 18 to 20 minutes, or until lightly browned and cooked through.* Transfer to a cutting board. When cool enough to handle, thinly slice crosswise.

Roast & slice the chicken
Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onions and sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until lightly browned and softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Carefully add the vinegar, tomato paste (if you received 6 oz, use 2 tablespoons of the tomato paste), and demi-glace. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat.

4 Make the rice bake

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a large baking dish, combine the rice, crushed tomatoes, half the cooked vegetables, 1/3 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to thoroughly combine. Spread into an even layer. Evenly top with the fontina, then with the sausage (tearing into bite-sized pieces before adding). Tightly cover the baking dish with foil. Bake 40 to 45 minutes, or until the rice is tender and the sausage is cooked through. Leaving the oven on, remove from the oven and discard the foil. Return to the oven and bake 3 to 5 minutes, or until the sausage is lightly browned. Remove from the oven.

Make the rice bake
Finish & serve the chicken sandwiches
5 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 lengthwise. Roughly chop the lettuce. Halve the tomatoes. Transfer the halved baguettes to a sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly top the baguette bottoms with the grated cheddar. Toast in the oven 5 to 7 minutes, or until the cheese is melted and bread is toasted. Transfer to a work surface. Assemble the sandwiches using the toasted baguettes, sliced chicken, remaining cooked vegetables, pickles, and ranch dressing. In a bowl, combine the chopped lettuce, halved tomatoes, almonds, sweety drop peppers, parmesan, and green goddess dressing. Toss to coat. Taste, then season with salt and pepper if desired. Serve the sandwiches with the salad on the side. Enjoy! 

6 Finish & serve the bake

In a bowl, combine the crème fraîche and salsa verde. Season with salt and pepper.

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 parsley leaves and stems. Serve the sausage and rice bake drizzled with the creamy salsa verde. Garnish with the crispy onions and chopped parsley. Enjoy! 

Finish & serve the bake
Reheat the sandwiches
7 Reheat the sandwiches

If you saved the dish for later, preheat the oven to 450°F. Reheat the chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

8 Reheat the bake

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

Reheat the bake
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