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HomeMarketMealsWeekly Meal PlanGood Eggs Meal KitsKids (And Adults) Favorites! Meal Kit Trio

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Good Eggs Meal Kits

Kids (And Adults) Favorites! Meal Kit Trio

67.99

3 meals, 3 servings each

$7.55 / serving

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Product Details

3 meals, 3 servings each

Kids Favorites! Meal Kit Trio is a family-friendly bundle of kid-approved meals designed to simplify a week of dinners with easy, crowd-pleasing recipes. Featuring a mix of comforting classics and fresh flavors, this trio helps take the guesswork out of mealtime while keeping everyone happy at the table.

Meal Kit #1 - Margherita Pizza Kit

Active time: 10 mins, Total time: 25 mins. Makes 3 servings.

Cheese, please! A simple sauce, fresh mozz, and sweet basil are all it takes to make a stunning pie. The pros have already stretched the crust for you, so all you have to do is top and bake.

Contains: milk, wheat, soy

What You Get

Pizza sauce

Fresh mozzarella cheese

Basil

Grated Parmesan cheese

Artisan flatbread crust x2

What You'll Need

Garlic (optional)

Olive oil

Salt

Chile flakes (optional)

Step 1

Preheat the oven to 450°F. Make sure the rack is in the center of the oven. Place an empty sheet pan below (to catch any drips from the cooking pizza).

Step 2

Remove the pizza crust from the package, but leave it on the cardboard. Sprinkle lightly with water around the edges. Smash a clove of garlic, if using, and rub the crust with it. Using a spoon, spread the sauce over. Drain the mozzarella, tear it into pieces, and arrange some on top (you may not need all of it). Drizzle with olive oil and season with salt. Shimmy the pizza from the cardboard directly onto the oven rack and bake until the edges are browned and crispy, 10 to 12 minutes.

Step 3

Using a clean towel or the cardboard, transfer the pizza to a cutting board. Pick a handful of basil, toss the stems, and tear the leaves. Sprinkle the pizza with Parmesan and scatter with the torn basil.

Step 4

Drizzle lightly with olive oil and sprinkle with chile flakes, if using. Cut the pizza into slices and serve warm.

Meal Kit #2 - Sheet-Pan Chicken Parmesan Kit

Active time: 20 mins, Total time: 35 mins. Makes 3 servings.

The comforting Italian-American classic gets the sheet pan treatment for a breezy weeknight supper. On the side, leafy greens tossed with a squeeze of lemon and olive oil keep the meal bright and fresh.

Contains: milk, eggs, wheat.

Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

What You Get

Thin-cut chicken breast (see note)

Panko bread crumbs

Grated Parmesan cheese

Tomato basil pasta sauce

Shredded mozzarella cheese

Mixed greens

Lemon

What You'll Need

Vegetable oil

Olive oil or butter

Salt and freshly ground pepper

Eggs

Step 1

Preheat the oven to 450°F. Line a sheet pan with foil or parchment and coat with vegetable oil.Remove the chicken from the packaging and pat dry with paper towels. In a bowl, stir together the panko, ¼ cup Parmesan, and 2 tablespoons olive oil or melted butter. Season with salt. Crack 2 eggs into a bowl, season with salt, and beat with a fork.

Step 2

Dredge each piece of chicken in the eggs, letting any excess drip back into the bowl. Coat with the panko mixture, pressing to help the crumbs stick. Lay the chicken on the prepared sheet pan.

Step 3

Bake until the chicken is crispy and golden on the bottom, 10 minutes. Flip the chicken and continue to bake until golden on the second side, 10 minutes longer. Top each piece of chicken with a spoonful of the tomato sauce and sprinkle with some of the remaining Parmesan and a large pinch of shredded mozzarella to cover. Bake until the cheese is just melted, 3 minutes.

Step 4

In a large bowl, add half of the mixed greens, drizzle with the juice of 1 lemon and 1 tablespoon olive oil, season with a pinch of salt and a few grinds of pepper, and toss to coat.

Step 5

Heap the salad onto plates, alongside the chicken, and serve warm.

Meal Kit #3 - Oven-Fried Chicken Tenders with Asparagus & Lemon Aioli Kit

Time: 20 min active, 30 min total. Makes 3 servings.

You won’t believe these crispy chicken fingers came from the oven. Serve them up with tender asparagus and tangy aioli for an easy weeknight supper.

Contains: milk, eggs. wheat, soy. Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

What You Get

Boneless, skinless chicken breast (see note below)

Panko bread crumbs

Asparagus

Garlic aioli

Lemon

What You'll Need

Vegetable or olive oil

Butter

Salt and freshly ground pepper

Eggs

Step 1

Preheat the oven to 450°F. Line 2 sheet pans with foil or parchment paper and coat with vegetable oil.

Step 2

Slice the chicken into strips about ½ inch thick. In a bowl, stir together the panko and 2 tablespoons of melted butter, and season with salt. Crack 2 eggs into a bowl, season with salt, and beat with a fork. Dredge each chicken strip in the eggs, letting any excess drip back into the bowl. Coat with the panko mixture, pressing to help the crumbs stick. Lay the chicken strips on one of the pans.

Step 3

Bake until the chicken is crispy and golden on the bottom, 10 minutes. Flip the chicken and continue to bake until golden on the second side, 10 minutes longer. Transfer to a plate lined with paper towels. Season with salt and grind generously with pepper.

Step 4

Meanwhile, trim the asparagus, snapping off any woody ends. Pile the asparagus on the other pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Transfer the pan to the oven and roast until tender-crisp, 8 to 10 minutes.

Step 5

To make the lemon aioli, in a small bowl, stir together the aioli and the juice of 1 lemon.

Step 6

Arrange the chicken tenders and roasted asparagus on plates and serve warm, with the lemony aioli for dipping.