In the weeks leading up to Sloan heading to school, we were so focused on making sure she adjusted to the transition that G and I didn’t consider how our own schedules would change. Aside from re-introducing the concept of “school nights” into our lives, the largest change has been in how we approach mornings. Previously, they were much less structured—we’d wake up around 6:30 and spend the next two hours, before our nanny arrived, playing with Sloan, drinking coffee, and going over our plans for dinner (while not changing out of our pajamas). But the new morning ritual—which now includes packing Sloan’s lunch, slathering her with sunblock, and getting her dressed, fed, and out the door by 8— leads to bad planning for our own meals. We both love to try new recipes but have been relying on tried and true favorites which, while delicious, are hardly inspiring.
Last week, G and I decided to switch things up by ordering Blue Apron meals, which we’ve relied on in the past to provide alternatives to the takeout we’ve been indulging in too often. This time around, we selected the family plan which includes servings for four. That way, if Sloan likes the dish (she’s a picky eater but lives for Mexican food), we can share it with her, or save the two remaining portions for lunch the next day. If you’re new to the process, you essentially pick your protein (or go veggie) and they send over three chef-tested recipes, along with perfectly proportioned ingredients, so there’s zero waste. These corn and cheddar enchiladas were a family favorite, combining a little heat from the poblano chili, which paired perfectly with the sharp cheese and savory filling.
We’ve been using Blue Apron on and off for almost two years and the meals never disappoint. If you’re still on the fence, the first 100 readers to sign up here will get three meals for free.
Brought to you by Blue Apron.
