Family Meal Prep Bundle with Turkey & Steak

Family Meal Prep Bundle

with Turkey & Steak

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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If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
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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:
Steak Sandwiches with Pesto-Dressed Potatoes
Turkey Chili & Creamy Cilantro Sauce with Cheesy Spoonbread
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  • Nutrition
    PER SERVING
  • Calories
    960 Cals (est.)
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fresh
ingredients
Family Meal Prep Bundle with Turkey & Steak
Title
  • 2 oz Arugula
  • 2 Tbsps Sliced Roasted Almonds
  • 2 Tbsps Crème Fraîche
  • ⅓ cup Basil Pesto
  • 4 Small Baguettes
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)
  • 4 Flank Steaks
  • 4 oz Shredded Fontina Cheese
  • 1¼ lbs Potatoes
  • ¼ cup Dijonnaise
  • ¼ cup Cilantro Sauce
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • ⅓ cup Crispy Onions
  • ½ cup Sour Cream
  • ¼ cup Labneh Cheese
  • 1 cup Cornbread Mix
  • ⅔ cup Chicken Bone Broth
  • 1 15.5-Oz Can Black Beans
  • ¾ cup Mirepoix
  • 18 oz Ground Turkey
  • 4 oz Shredded Monterey Jack Cheese
  • ¾ cup Guajillo Chile Pepper Sauce
  • ½ lb Grape Tomatoes
  • 2½ Tbsps Vegetable Demi-Glace
  • ¼ cup Tomato Paste
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 2 Red Onions
  • ½ lb Sweet Peppers
  • 1 oz Sliced Roasted Red Peppers
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onions. Roughly chop the roasted peppers. Halve the tomatoes. Drain and rinse the beans. In a bowl, combine the sour cream and cilantro sauce.

Roast & dress the potatoes
2 Roast & dress the potatoes

Line a sheet pan with foil. Transfer the diced potatoes to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 26 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl; add the pesto and crème fraîche. Toss to combine. Taste, then season with salt and pepper if desired.

Make the spoonbread
3 Make the spoonbread

Meanwhile, in a medium bowl, combine the cornbread mix, labneh, half the monterey jack, and 1/3 cup of water. Mix until just combined. Transfer to a 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer. Top with the remaining monterey jack. Bake 17 to 19 minutes, or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven.

Cook the steaks
4 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Rinse and wipe out the pan.

Cook the vegetables
5 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced sweet peppers and diced onions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the smoky spice blend, demi-glace (carefully, as the liquid may splatter), tomato paste, and chopped roasted red peppers. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined. Transfer to a bowl. Rinse and wipe out the pan.

Make the chili
6 Make the chili

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the turkey and Mexican spice blend. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until lightly browned. Add the mirepoix, halved tomatoes, and half the cooked vegetables. Cook, stirring occasionally and breaking down the tomatoes with the back of a spoon, 3 to 4 minutes, or until softened and combined. Add the drained beans, guajillo sauce, broth (carefully, as the liquid may splatter), and 1/2 cup of water. Season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until slightly thickened and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Assemble & serve the steak sandwiches
7 Assemble & serve the steak sandwiches

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Halve the baguettes.

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: Line a sheet pan with foil. Place the halved baguettes, on the sheet pan, cut side up. Evenly top the bottom halves of the baguettes with the fontina. Toast in the oven 7 to 9 minutes, or until the lightly browned and the cheese is melted. Remove from the oven. Assemble the sandwiches using the toasted baguettes, dijonnaise, sliced steaks, arugula, and remaining cooked vegetables. Serve the sandwiches with the finished potatoes. Garnish the potatoes with the almonds. Enjoy! 

 

Reheat the steak sandwiches
8 Reheat the steak sandwiches

If you saved the sandwiches for later, preheat the oven to 450°F. Heat the finished steaks, vegetables, and potatoes in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

Serve the chili
9 Serve the chili

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: Serve the finished chili with the spoonbread. Garnish the chili with the creamy cilantro sauce and crispy onions. Enjoy! 

Reheat the chili
10 Reheat the chili

If you saved the chili for later, reheat the finished chili and spoonbread 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

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onions. Roughly chop the roasted peppers. Halve the tomatoes. Drain and rinse the beans. In a bowl, combine the sour cream and cilantro sauce.

2 Roast & dress the potatoes

Line a sheet pan with foil. Transfer the diced potatoes to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 26 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl; add the pesto and crème fraîche. Toss to combine. Taste, then season with salt and pepper if desired.

Roast & dress the potatoes
Make the spoonbread
3 Make the spoonbread

Meanwhile, in a medium bowl, combine the cornbread mix, labneh, half the monterey jack, and 1/3 cup of water. Mix until just combined. Transfer to a 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer. Top with the remaining monterey jack. Bake 17 to 19 minutes, or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven.

4 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Rinse and wipe out the pan.

Cook the steaks
Cook the vegetables
5 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced sweet peppers and diced onions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the smoky spice blend, demi-glace (carefully, as the liquid may splatter), tomato paste, and chopped roasted red peppers. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined. Transfer to a bowl. Rinse and wipe out the pan.

6 Make the chili

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the turkey and Mexican spice blend. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until lightly browned. Add the mirepoix, halved tomatoes, and half the cooked vegetables. Cook, stirring occasionally and breaking down the tomatoes with the back of a spoon, 3 to 4 minutes, or until softened and combined. Add the drained beans, guajillo sauce, broth (carefully, as the liquid may splatter), and 1/2 cup of water. Season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until slightly thickened and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the chili
Assemble & serve the steak sandwiches
7 Assemble & serve the steak sandwiches

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Halve the baguettes.

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: Line a sheet pan with foil. Place the halved baguettes, on the sheet pan, cut side up. Evenly top the bottom halves of the baguettes with the fontina. Toast in the oven 7 to 9 minutes, or until the lightly browned and the cheese is melted. Remove from the oven. Assemble the sandwiches using the toasted baguettes, dijonnaise, sliced steaks, arugula, and remaining cooked vegetables. Serve the sandwiches with the finished potatoes. Garnish the potatoes with the almonds. Enjoy! 

 

8 Reheat the steak sandwiches

If you saved the sandwiches for later, preheat the oven to 450°F. Heat the finished steaks, vegetables, and potatoes in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

Reheat the steak sandwiches
Serve the chili
9 Serve the chili

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: Serve the finished chili with the spoonbread. Garnish the chili with the creamy cilantro sauce and crispy onions. Enjoy! 

10 Reheat the chili

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

Reheat the chili
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