What We Ate For Dinner {With Blue Apron Highlights}
This post is sponsored by Blue Apron.
Hey, hey! Happy Monday, friends!
This week’s edition of What We Ate for Dinner is extra special because we enjoyed two amazing meals from Blue Apron. Once again, I partnered with them to share some delicious chef-designed recipes that you can make at home.
If you’re not familiar with Blue Apron, here’s what is all about… Blue Apron delivers everything you need (farm-fresh ingredients) in exactly the right proportions, right to your doorstep, so you don’t need to go to the grocery store or waste ingredients that you don’t use. The packages are delivered in a refrigerated box, so the ingredients will stay fresh even if you’re not at home when it arrives. Blue Apron offers a large selection of recipes and is always adding new recipes to their menu every week. The Brown Butter & Butternut Squash Gnocchi and Spicy Thai Chicken Noodle Soup look especially delicious, and I want to make them both very soon!
Blue Apron offers two types of plans: the 2-Person Plan and Family Plan. The Family Plan is perfect for feeding a family of four eating full portions or a family with three or four younger kids eating smaller portions. With this plan you can opt to receive one or two deliveries per week, each delivery consisting of two meals to be served family-style. The price for this plan is $8.74 per meal, or $69.92 per eight serving delivery. Shipping is always free. The 2-Person Plan will give you one delivery per week, each with three meals for two people. Each week, Blue Apron’s culinary team creates six new recipes for this plan, and you will be sent a curated menu of three recipes based on your dietary preferences. The price for this plan is $9.99 per person per meal and shipping is always free.
Blue Apron is available nationwide, shipping to over 80% of the country (full map of delivery zones can be found here.) There’s no commitment to use Blue Apron and you can skip a delivery or cancel the service at any time.
Ok, that’s Blue Apron in a nutshell AND they are offering CNC readers an awesome deal right now: The first 100 readers will get two meals off their first Blue Apron order free! Just click here for details!
And now here is a recap of what we ate for dinner last week, including two phenomenal Blue Apron dishes!
Sunday: Chef salad broccoli
I didn’t end up grocery shopping until Monday afternoon, so we sort of winged it for dinner on Sunday night. Mal suggested Chef salads and, surprisingly, we had all of the ingredients to make them. Yay! Dinner done! I added some steamed broccoli to mine for some extra nutrients.
Monday: Chicken Ole with brown rice
It’s no secret that we love making this recipe in our house! It’s so incredibly easy and we almost always have the ingredients on hand, so we added it to our meal plan again last week. I paired my Chicken Ole with brown rice and steamed broccoli for a little something different.
Tuesday: Baked chicken breasts with roasted Brussels sprouts and sweet potato wedges
Mal had a work event at night, so I prepped this meal during one of Quinn’s naps so it was ready to go when he got home. It wasn’t the most exciting dinner, but it worked. Plus, I knew Blue Apron was coming soon and it would make up for a so-so meal. Haha!
Wednesday: Dinner at The Met Bar
I went with Kerrie to get facials and after our appointments, we were hungry, so we swung by The Met Bar for dinner and drinks. We shared some lettuce wraps, hummus fried pita chips, and sweet potato fries. It was a fun night out!
Thursday: Za’atar-Spiced Chicken with Tabbouleh, Roasted Cauliflower & Tzatziki (Blue Apron)
This was quite the meal! Listen to this: Pan-seared chicken coated in za’atar, a Middle Eastern spice blend, with homemade tzatziki, which I ended up putting on everything on my plate. It added so much creamy richness to every bite! Yum!
This meal required a few different steps, but from start to finish, everything was ready in less than 40 minutes. Here’s how things went down just to give you an idea how easily it came together: Cook the bulgur. Meanwhile, roast the cauliflower.
I love that Blue Apron gives you the chance to try different cuisines, so you can get out of making the same old recipes over and over again, like we sometimes do (i.e. Chicken Ole).
Friday: Baked Sausage, Mozzarella & Rigatoni Pasta with Spinach & Cucumber Salad (Blue Apron)
This recipe was a winner and one that we will definitely make again in our house. It’s all about authentic Italian flavor with rigatoni, fresh mozzarella, tomato sauce, and sweet pork sausage. Mmm!
And, wow, it was simple to make—it’s practically a one-pot meal. Well, sort of. Ok, you need two pots, but listen to how easy this meal is to make: Cook the pasta. In another bigger pot, brown the sausage then add onions, herbs, tomato sauce, and cooked pasta. Finally, transfer everything to a baking dish and cook until mozzarella is nice and melty.
The pasta dish didn’t have a lot of veggies in it, so I really liked that Blue Apron paired a simple spinach and cucumber salad with it. And, of course, they sent you all of the ingredients needed for it, including a very tasty homemade vinaigrette.
I was never so excited to eat one of my meals. Holy yum! Pasta salad was most definitely a winning combination!
Saturday: Blue Apron leftovers
We had quite a few leftovers from both Thursday and Friday night’s dinners, so we ate them up on Saturday night. This, of course, made dinnertime so easy and soooo relaxing. It was like a night off from cooking!
Questions of the Day
Did you try a new recipe last week? If so, how’d it turn out?
Have you ever tried Blue Apron? If not, what’s holding you back?
