Recently, I reported on our
experience with Blue Apron that my son, Wally, had been given as a gift. Since then, we have tried a couple additional Blue Apron meals with him which were coordinated with the Weight Watchers (WW) Freestyle program.
Independently of this, Miss Landers decided to try Green Chef, another meal service that is very similar to Blue Apron but
focuses on organic ingredients and current diet trends including keto, paleo, and gluten free. She gave us a couple of those to try.
Below are some of the meals we've made.
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| This is the meal we tried from Green Chef- barramundi fish with lemon, caper sauce. Miss Landers signed up for a pescatarian plan because she is trying to incorporate more fish into her diet. |
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| The pan fried fish was topped with lemon caper sauce and came with sides of roasted potato wedges and sauteed carrots and onions. It was all quite good, but took a while to prepare with lots of chopping and different cooking steps. |
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| As chance would have it, the next day Wally gave us another fish with lemon caper sauce meal to try. This one was talapia and part of a WW Freestyle meal. It was served with zucchini and pepper orzo. Both fish meals were good and the crowd was divided between the two as to which one they liked better. For those of you keeping track, this meal had 15 WW Smart Points per serving and a couple hundred more calories that the barramundi meal. |
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| Wally decided that preparing these meals was more than he wanted to do by himself, so we cooked more of them together. This was an orange chicken stir-fry. Lots of chopping but a good flavor (although Theo wasn't sure about the orange pieces in the dish) and a low point value for anyone on the WW program. This was 4 points per serving. |
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| Another Blue Apron meal of creamy shiitake risotto. I had never cooked risotto before or used carnaroli rice, but may try it again. This was also tasty, but higher in WW points, 12 per serving. |
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| On deck. Another one Miss Landers is sharing with us from the Green Chef. This will probably be made tomorrow. |
As you might have guessed, there has been more food preparation going on in our kitchen recently than there has been in a long time. While we have enjoyed all of these meals, we will probably not sign up for one of these plans. All of the meals have been flavorful, but often use onions and peppers which not everyone here likes. Also, as I have mentioned before, they involve a lot more prep than I (and Ward and Wally and Theo) want to do.
If I keep talking about food in this blog, I'm going have to figure out how to take food pictures. Still not sure what's the best angle or lighting.
