We have been using blue apron or it's competition for about a year - green chef, plated, some others, and they all have a pattern that becomes obvious after som

We have been using blue apron or it's competition for about a year - green chef, plated, some others, and they all have a pattern that becomes obvious after some observation. A one sentence detour: I feel shame for the fuel and packaging these things require. That said, we are finding it easier to cook healthy things for ourselves by copying the general patterns in the meals. One pattern for you: get a food in the Brassica oleracea category. Dice it up, cook it in a pan with some olive oil. Move it to the side, and fry a chicken breast in the center of the same pan. Throw some cherry tomatoes and a few teaspoons of vinegar into the pan. After the chicken is cooked, throw a can of some vegetable sauce, like tomato sauce, onto all of it and cook it in the oven for 20 minutes. Each thing can be substituted with something else, but those are the dance steps for half of the meals.