Steaks & Ground Turkey Meal Prep Bundle

Steaks & Ground Turkey

Meal Prep Bundle

95 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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.
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.
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.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

Discover meal prep designed for a healthy lifestyle. These recipes replace refined carbohydrates with high-fiber foods like veggies and whole grains, all with 42g or less of net carbs per serving.

This week's meals are:
Togarashi Steak & Spinach Salad with Marinated Pear
10 green SmartPoints® per serving
10 blue SmartPoints® per serving
10 purple SmartPoints® per serving
Turkey Lettuce Cups with Spicy Peanut Sauce
10 green SmartPoints® per serving
10 blue SmartPoints® per serving
10 purple SmartPoints® per serving
Seared Steaks & Achaar Yogurt with Roasted Vegetable Quinoa
12 green SmartPoints® per serving
11 blue SmartPoints® per serving
8 purple SmartPoints® per serving
Creamy Cilantro Turkey & Quinoa with Roasted Vegetables & Cashews
15 green SmartPoints® per serving
15 blue SmartPoints® per serving
12 purple SmartPoints® per serving




To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.

Get Cooking

Wellness Details

WW™ Approved Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
View Full Nutrition
Nutrition Label
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ingredients
Steaks & Ground Turkey Meal Prep Bundle
Title
  • 3 Tbsps Roasted Cashews
  • 1 bunch Mint
  • 3 Tbsps Roasted Peanuts
  • 1 tsp Black & White Sesame Seeds
  • 3 oz Baby Spinach
  • 1 head Butter Lettuce
  • 3 oz Radishes
  • ½ lb Mushrooms
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Red Onion
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 1 Tbsp Rice Vinegar
  • ½ cup Tricolor Quinoa
  • 2 Red, Yellow, Or Orange Bell Peppers
  • ½ lb Grape Tomatoes
  • 2 cloves Garlic
  • ¾ lb Carrots
  • 2 tsps Vadouvan Curry Powder
  • 4 Steaks
  • 18 oz Ground Turkey
  • 1 Piece Ginger
  • 2 Zucchini
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 Pear
  • 2 Tbsps Coconut Aminos (Seasoning Sauce)
  • 2 Tbsps Tomato Achaar
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Smooth Peanut Butter Spread
  • 2 Tbsps Soy Glaze
  • ¼ cup Cilantro Sauce
  • 1 Tbsp Sambal Oelek
  • ¼ cup Sour Cream
Cook the turkey
1 Cook the turkey

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the turkey; season with salt, pepper, and the weeknight hero spice blend. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Transfer to a large bowl. Wipe out the pan.

Cook the quinoa
2 Cook the quinoa

Meanwhile, add the quinoa to the pot of boiling water. Cook, uncovered, 20 to 22 minutes minutes, or until tender. Drain throughly and transfer to a large bowl.

Prepare the ingredients
3 Prepare the ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the zucchini lengthwise; cut crosswise into 1-inch pieces. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then cut into 1/2-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges. Halve the tomatoes; place in a bowl and season with salt and pepper. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons. Peel the carrots; halve lengthwise, then thinly slice crosswise.

Roast the vegetables & finish the quinoa
4 Roast the vegetables & finish the quinoa

Line a sheet pan with foil. Transfer the zucchini pieces, pepper pieces, and onion wedges to the foil. Drizzle with olive oil and season with salt, pepper, and the curry powder. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of cooked quinoa; add the seasoned tomatoes. Stir to combine. Taste, then season with salt and pepper if desired.

Cook & slice the steaks
5 Cook & slice the steaks

Pat the steaks dry with paper towels. Season 2 steaks with salt and pepper. Season the remaining steaks with salt, pepper, and enough of the togarashi to coat. In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks; slice crosswise against the grain. Wipe out the pan.

*An instant-read thermometer should register 145°F.

Cook the mushrooms & carrots
6 Cook the mushrooms & carrots

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, chopped ginger, and sliced carrots; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are slightly softened. Turn off the heat.

Make the Marinated Pear
7 Make the Marinated Pear

Wash and dry the pear, then core and small dice. Combine the diced pear, mirin, and coconut aminos.

Make the Achaar Yogurt
8 Make the Achaar Yogurt

Combine the yogurt, tomato achaar, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Spicy Peanut Sauce
9 Make the Spicy Peanut Sauce

Whisk together the peanut butter spread, soy glaze, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Make the Creamy Cilantro Sauce
10 Make the Creamy Cilantro Sauce

Combine the cilantro sauce and sour cream. Taste, then season with salt and pepper if desired. 

Assemble & Store the Togarashi Steak & Spinach Salad
11 Assemble & Store the Togarashi Steak & Spinach Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked mushrooms and carrots

• 1 sliced togarashi steak

Transfer 1/2 marinated radishes to 2 small containers.

Transfer the marinated pear to 2 separate small containers.

Assemble & Store the Seared Steaks & Achaar Yogurt
12 Assemble & Store the Seared Steaks & Achaar Yogurt

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1 sliced steak

Transfer the achaar yogurt to 2 small containers.

Assemble & Store the Turkey Lettuce Cups
13 Assemble & Store the Turkey Lettuce Cups

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked mushrooms and carrots

• 1/4 cooked turkey

Transfer the remaining marinated radishes to 2 small containers.

Transfer the spicy peanut sauce to 2 separate small containers.

Assemble & Store the Creamy Cilantro Turkey & Quinoa
14 Assemble & Store the Creamy Cilantro Turkey & Quinoa

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa 

• 1/4 cooked turkey

Transfer the creamy cilantro sauce to 2 small containers.

Finish & Serve the Togarashi Steak & Spinach Salad
15 Finish & Serve the Togarashi Steak & Spinach Salad

Makes 2 servings:

Wash and dry the spinach. Heat the finished steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Top the spinach with the steak and vegetables and marinated radishes. Garnish each serving with the marinated pear and sesame seeds.

Finish & Serve the Seared Steaks & Achaar Yogurt
16 Finish & Serve the Seared Steaks & Achaar Yogurt

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Heat the finished steak and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the achaar yogurt and mint leaves (tearing just before adding).

Finish & Serve the Turkey Lettuce Cups
17 Finish & Serve the Turkey Lettuce Cups

Makes 2 servings:

Wash and dry the lettuce. Cut off and discard the root end; carefully separate the leaves. Roughly chop the peanuts. Heat the finished turkey and vegetables in the microwave 1 to 2 minutes, or until heated through. Assemble each cup using 2 lettuce leaves, the turkey and vegetables, spicy peanut sauce, marinated radishes, and chopped peanuts.

Finish & Serve the Creamy Cilantro Turkey & Quinoa
18 Finish & Serve the Creamy Cilantro Turkey & Quinoa

Makes 2 servings:

Roughly chop the cashews. Heat the finished turkey and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy cilantro sauce and chopped cashews.

Tips from Home Chefs

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Cook the turkey
1 Cook the turkey

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the turkey; season with salt, pepper, and the weeknight hero spice blend. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Transfer to a large bowl. Wipe out the pan.

2 Cook the quinoa

Meanwhile, add the quinoa to the pot of boiling water. Cook, uncovered, 20 to 22 minutes minutes, or until tender. Drain throughly and transfer to a large bowl.

Cook the quinoa
Prepare the ingredients
3 Prepare the ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the zucchini lengthwise; cut crosswise into 1-inch pieces. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then cut into 1/2-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges. Halve the tomatoes; place in a bowl and season with salt and pepper. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons. Peel the carrots; halve lengthwise, then thinly slice crosswise.

4 Roast the vegetables & finish the quinoa

Line a sheet pan with foil. Transfer the zucchini pieces, pepper pieces, and onion wedges to the foil. Drizzle with olive oil and season with salt, pepper, and the curry powder. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of cooked quinoa; add the seasoned tomatoes. Stir to combine. Taste, then season with salt and pepper if desired.

Roast the vegetables & finish the quinoa
Cook & slice the steaks
5 Cook & slice the steaks

Pat the steaks dry with paper towels. Season 2 steaks with salt and pepper. Season the remaining steaks with salt, pepper, and enough of the togarashi to coat. In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks; slice crosswise against the grain. Wipe out the pan.

*An instant-read thermometer should register 145°F.

6 Cook the mushrooms & carrots

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, chopped ginger, and sliced carrots; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are slightly softened. Turn off the heat.

Cook the mushrooms & carrots
Make the Marinated Pear
7 Make the Marinated Pear

Wash and dry the pear, then core and small dice. Combine the diced pear, mirin, and coconut aminos.

8 Make the Achaar Yogurt

Combine the yogurt, tomato achaar, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Achaar Yogurt
Make the Spicy Peanut Sauce
9 Make the Spicy Peanut Sauce

Whisk together the peanut butter spread, soy glaze, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

10 Make the Creamy Cilantro Sauce

Combine the cilantro sauce and sour cream. Taste, then season with salt and pepper if desired. 

Make the Creamy Cilantro Sauce
Assemble & Store the Togarashi Steak & Spinach Salad
11 Assemble & Store the Togarashi Steak & Spinach Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked mushrooms and carrots

• 1 sliced togarashi steak

Transfer 1/2 marinated radishes to 2 small containers.

Transfer the marinated pear to 2 separate small containers.

12 Assemble & Store the Seared Steaks & Achaar Yogurt

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1 sliced steak

Transfer the achaar yogurt to 2 small containers.

Assemble & Store the Seared Steaks & Achaar Yogurt
Assemble & Store the Turkey Lettuce Cups
13 Assemble & Store the Turkey Lettuce Cups

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked mushrooms and carrots

• 1/4 cooked turkey

Transfer the remaining marinated radishes to 2 small containers.

Transfer the spicy peanut sauce to 2 separate small containers.

14 Assemble & Store the Creamy Cilantro Turkey & Quinoa

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa 

• 1/4 cooked turkey

Transfer the creamy cilantro sauce to 2 small containers.

Assemble & Store the Creamy Cilantro Turkey & Quinoa
Finish & Serve the Togarashi Steak & Spinach Salad
15 Finish & Serve the Togarashi Steak & Spinach Salad

Makes 2 servings:

Wash and dry the spinach. Heat the finished steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Top the spinach with the steak and vegetables and marinated radishes. Garnish each serving with the marinated pear and sesame seeds.

16 Finish & Serve the Seared Steaks & Achaar Yogurt

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Heat the finished steak and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the achaar yogurt and mint leaves (tearing just before adding).

Finish & Serve the Seared Steaks & Achaar Yogurt
Finish & Serve the Turkey Lettuce Cups
17 Finish & Serve the Turkey Lettuce Cups

Makes 2 servings:

Wash and dry the lettuce. Cut off and discard the root end; carefully separate the leaves. Roughly chop the peanuts. Heat the finished turkey and vegetables in the microwave 1 to 2 minutes, or until heated through. Assemble each cup using 2 lettuce leaves, the turkey and vegetables, spicy peanut sauce, marinated radishes, and chopped peanuts.

18 Finish & Serve the Creamy Cilantro Turkey & Quinoa

Makes 2 servings:

Roughly chop the cashews. Heat the finished turkey and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy cilantro sauce and chopped cashews.

Finish & Serve the Creamy Cilantro Turkey & Quinoa