In our Back-to-School Magazine, which you can find here, we shared some of our favorite recipes to help make weeknight cooking easier and keep your time in the kitchen enjoyable. We are thrilled to announce that we have partnered with Blue Apron to bring you three brand new recipes, just in time for fall (and an epic giveaway you don't want to miss -- be sure to read all the way down to the bottom of this post to find more deets).
We know this time of year gets a bit crazy with kids back in school, sports, dance, cheer, and band practices requiring us to drive all over town, and parents don't have a ton of extra time to put effort into meal planning. Luckily, Blue Apron makes it easy, delicious, and whole-fam approved!
Fresh Fall Recipes to Simplify #momlife
- Tomatillo Chicken & Veggie Skillet with Guacamole & Cotija Cheese
- Curry Beef Burgers with Caramelized Onion & Lime Mayo
- Smokey Vegetable Enchiladas with Guajillo Pepper Sauce & Monterey Jack
Tomatillo Chicken & Veggie Skillet with Guacamole & Cotija Cheese
This zesty skillet combines bites of tender chicken with juicy tomatoes, crisp peppers, and hearty black beans—all simmered in Blue Apron's bright, citrusy tomatillo-poblano sauce, which is based on classic Mexican salsa verde.
Time: 35 min
Nutrition: Estimated 600 calories
- 10 oz Chopped Chicken Breast
- 15-Ounce Can Black Beans
- 1 Poblano Pepper
- 1 Red Onion
- 2 cloves Garlic
- 4 oz Grape Tomatoes
- ⅓ cup Tomatillo-Poblano Sauce
- ¼ cup Guacamole
- 2 Tbsps Raw Pepitas
- 2 Tbsps Grated Cotija Cheese
Step 1 – Prepare the Ingredients
Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Combine in a bowl. Drain and rinse the beans. Halve, peel, and medium dice the onion. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Combine in a bowl. Thoroughly wash your hands immediately after handling the pepper.
Step 2 – Toast the pepitas
In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas and cook, stirring occasionally, 2 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they cook). Transfer to paper towel-lined plate and immediately season with salt.
Step 3 – Cook the chicken
Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 1 teaspoon 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, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
Step 4 – Cook the vegetables
In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared onion and pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the prepared garlic and tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the drained beans, tomatillo-poblano sauce(carefully, as the liquid may splatter), and 1/2 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and slightly thickened. Turn off the heat.
Step 5 – Finish & serve your dish
Add the cooked chicken to the pan of cooked vegetables; stir to combine. Serve the finished skillet garnished with the cheese, toasted pepitas, and guacamole. Enjoy!
Curry Beef Burgers with Caramelized Onion & Lime Mayo
To give these burgers a burst of bright flavor, you’ll cook rounds of red onion alongside the beef patties until they’re lightly charred, then layer it all on soft buns alongside a zesty lime mayo.
Time: 25 min
Nutrition: Estimated 820 calories
- 10 oz Ground Beef
- 2 Potato Buns
- 1 Lime
- 1 Red Onion
- 1 Romaine Lettuce Heart
- 1 Tbsp Yellow Curry Paste
- 3 Tbsps Sweet Chili Sauce
- 3 Tbsps Roasted Peanuts
- 2 Tbsps Mayonnaise
Step 1 – Prepare the ingredients & make the lime mayo
Wash and dry the fresh produce. Peel the onion and cut crosswise into 1/2-inch rounds, keeping the layers intact. Halve the buns. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. In a bowl, whisk together the mayonnaise and the juice of 1 lime half; season with salt and pepper.
Step 2 – Form the patties
Place the beef and curry paste in a bowl; season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties.
Step 3 – Cook the patties & onion
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and onion rounds in an even layer. Loosely cover the pan with foil. Cook 5 to 6 minutes per side (flipping carefully, as the oil may splatter), or until the onion rounds are lightly charred and softened and the patties are browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked patties and onion rounds to a work surface. Drain off and discard any excess oil from the pan.
Step 4 – Make the salad
Meanwhile, roughly chop the lettuce. Roughly chop the peanuts. In a large bowl, combine the sweet chili sauce, lime zest, and the juice of the remaining lime half; season with salt and pepper. Just before serving, add the chopped lettuce and peanuts to the bowl of dressing; toss to combine. Taste, then season with salt and pepper if desired.
Step 5 – Toast the buns & serve your dish
Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, lime mayo, cooked patties, and as much of the cooked onion as you’d like (you may have extra). Serve the burgers with the salad on the side. Enjoy!
Smokey Vegetable Enchiladas with Guajillo Pepper Sauce & Monterey Jack
To fill soft flour tortillas, you’ll make a hearty filling of black beans, zucchini, and poblano pepper, then top it all with an irresistibly rich guajillo pepper sauce and melty monterey jack just before baking.
Time: 35 min
Nutrition: Estimated 790 calories
- 4 Flour Tortillas
- ½ cup Jasmine Rice
- 15-Ounce Can Black Beans
- 1 Poblano Pepper
- 1 Zucchini
- 2 Cloves Garlic
- ⅓ Cup Guajillo Chile Pepper Sauce
- 2 Ounces Shredded Monterey Jack Cheese
- ¼ Cup Sour Cream
- 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
Step 1 – Cook the rice
Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine the rice, a big pinch of salt, half the spice blend (you will have extra), and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a large bowl.
Step 2 – Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Thoroughly wash your hands and cutting board immediately after handling.
Step 3 – Cook the vegetables & make the filling
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and diced pepper; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked rice. Add the drained beans and half the sour cream. Season with salt and pepper. Stir to combine.
Step 4 – Assemble the enchilada
Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish, seam side down. Evenly top with the guajillo chile sauce and cheese. Season with salt and pepper.
Step 5 – Bake the enchiladas & serve your dish
Bake the enchiladas 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven. Let stand at least 2 minutes before serving. Serve the baked enchiladas topped with the remaining sour cream. Enjoy!
If you like these recipes and want to simplify your back-to-school meal prep routine, you can get all these fresh and delish ingredients delivered right to your door -- being a modern mom is pretty rad, amIright?! Whether you're a vegetarian, pescatarian, or meat-eater, Blue Apron gives you tons of options, and, they're always switching up their menu items so you and your kids don't get bored.
With options like meat, fish, Beyond Meat®, and vegetarian recipes + repeating customer faves arriving to your doorstep, convenience and taste are what Blue Apron does best!
P.S. It's Giveaway Time!
We partnered with Blue Apron for 3 lucky winners to WIN BIG!!! We're giving away THREE $240 Blue Apron gift vouchers; each one covers a month's worth of meals*
(*Based on Blue Apron's 2-person Signature plan w/ 3 meals per week)
*Blue Apron Special Offer
When you sign up to get $60 off, you'll get $20 off each of the first 3 deliveries of your subscription. Valid for first-time meal plan subscribers only. Cannot be combined with any other offer. Sign up here.