Skip to main content

Dinners à la Green Chef #MomsMeet #Sponsor

This is a sponsored post written by me on behalf of Moms Meet. All opinions are my own.

It's no mystery that I cook at home a lot. A lot. And while I have been intrigued by the rise of ingredient delivery services - there are many of them - I haven't really found any that would replace my own way of buying and preparing meals for my family. But when the opportunity arose - through my association with Moms Meet - to try Green Chef, I agreed. 

Here's a link that allows my blog readers a chance to try Green Chef for themselves: click here. New customers receive $50 off their first box! You just need to click on the banner at the top.

Like most of the meal kit delivery services I've tried, this box includes pre-measured and mostly-prepped ingredients.

Unlike many of the other services, Green Chef ingredients are USDA-certified organic!

The easy-to-follow recipes are provided on glossy sheets with photographs and are ready in about half an hour. If you were really organized, you could easily start a Green Chef recipe book for future meals.

And there are several different options to fit your household, including the Family Plan which consists of 2 dinner a week for a family of 4) and the 2-Person Plan. Then you can also choose between Omnivore, Carnivore, Gluten-Free, Vegetarian, Vegan, and even Paleo.

I elected to try the Family Plan. I received ingredients and instructions for making Veggie Quesadillas and Chicken Cassoulet. Both are dishes that we already make and enjoy, so I knew that this would be a great comparison for me - Veggie Quesadillas a la Green Chef versus Veggie Quesadillas a la Camilla...same with the Chicken Cassoulet.

  • It's convenient. Everything for two dinners is delivered straight to your doorstep.
  • It's almost effortless. Everything is packaged in the necessary measurements that are needed for the recipe. And the ingredients are color coded. All the ingredients for the Veggie Quesadillas had a purple label; all the ingredients for the Chicken Cassoulet had a teal label.
  • It's easy. The photographic instructions make the dishes easy to complete even if you aren't well-versed in the kitchen.
  • The dinners are complete. When I write "everything is included", I do mean everything. The box included sauces (in tiny plastic jars) you needed to complete the dishes.
  • It's fun. The choices of meals, as I looked at future week deliveries, seem inviting, especially to someone who is just beginning to really cook. The selections might get people to try dishes and recipes they wouldn't normally tackle.

  • There are a few cons, including ingredient selection. For example, one dish only required half an onion. Instead of including a whole onion that would have stayed fresh, my kit included half of an onion. The edges were beginning to dry, so when I prepped it, I just sliced off the cut part. That seemed a little wasteful. 
  • While the main dish ingredients seemed sufficient, I think the side dish ingredients were a little bit light. For example, the bag of shredded cabbage (photo above) was to make 4 side servings of a slaw. It was only about 2 C, so 1/2 C slaw per person. Maybe we just eat a lot of vegetables, but I could eat that much slaw on my own.
  • There's not enough for leftovers. I usually pack dinner leftovers for our next day's lunches. But the ingredients provided just enough for the one meal for the four of us.
  • I think it's pricey. When I looked at the options, the family meals were priced at around $11 per person. While we can easily spend $44 on a meal when we eat out, $44 for ingredients is on the high side. Don't get me wrong, I have been known to buy a $20 whole octopus without blinking, but $44 for four veggie quesadillas is pricey.

From Our Veggie Quesadillas

From Our Chicken Cassoulet

If you don't have time to grocery shop and prep, but would like organic ingredients to make dinner, Green Chef might be a good option for you. If you aren't comfortable cooking a dish and would like clear instructions - and the ingredients to make it - completing Green Chef's version would give you the confidence to make it on your own the next time. I definitely see the appeal of a service such as this.

You may find Green Chef...
on the website

*Disclosure: I received this product for free from the sponsor of the Moms Meet program, May Media Group LLC, who received it directly from the manufacturer. As a Moms Meet blogger, I agree to use this product and post my opinion on my blog. My opinions do not necessarily reflect the opinions of May Media Group LLC or the manufacturer of this product.


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas