This New Partnership Makes Skinny Eating SO Easy (and Delish)

Some people really love to put together meal plans, grocery shop, and get food prepped for the week ahead. But for others, doing all of that extra work takes too much time. Thankfully, meal kit subscription services have gained popularity, making that process a lot easier for hungry customers.

Since most people are motivated to get healthy at the start of a new year, popular subscription delivery service Blue Apron has partnered with WW (formerly known as Weight Watchers) to offer customers healthy meal options. Each meal stays true to the WW eating plan and lists the specific SmartPoints for each meal. Some are as low as four SmartPoints per serving!

We got to try WW x Blue Apron meals

A few of our lucky editors had the chance to try some meals from this delicious collaboration. Here’s what they thought.

“As someone who wouldn’t even know how to start a diet, having fresh, portioned ingredients sent right to my door would be a huge help,” said associate editor Caroline Stanko, who tried the Seared Chicken and Chipotle Yogurt with Spicy Orange Slaw and Potatoes. “I liked it a lot because it was something that I would never look up and try to make myself. Now that I have the recipe card, I would definitely make it again.”

“I made the Beef & Vegetable Stir-Fry with Sesame-Sambal Sauce,” said Emily Parulski, Taste of Home‘s engagement editor. “Overall, it was a great weeknight dinner for me and my husband. It was a familiar dinner that’s right up our alley.”

Emily loved that she got to try a new-to-her ingredient without having to buy an entire bottle. How did they like it? “I’ll likely pick up some sambal hot sauce so I can make this dish again!” she said.

We’re sensing a theme!

(Thinking of joining WW, or already a member? Here’s how to succeed on the Freestyle program.)

Here’s how to get your own delivery

Signing up for a box is nice and simple. When you head to the WW x Blue Apron partnership page, click the button that simply says “order now.” Prompts will lead you through the process of getting your first box.

Each week, subscribers get to choose three of the six chef-designed recipes from Blue Apron’s WW Freestyle Menu. Even cooler? The recipes are switched up each week.

The best part? You can get 50 percent off your first two boxes from Blue Apron’s WW Freestyle Menu by ordering! Right now there’s no end date for this partnership, so if you’re thinking about giving it a go, we say this meal kit is worth trying.

Don’t feel like snagging one of these kits quite yet? We have a 7-Day WW-Friendly Meal Plan to help you reach your goals! Or you can try making one of these other WW-friendly recipes below.

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Grilled Tilapia with Pineapple Salsa

Years ago I found a grilled tilapia recipe in a seafood cookbook. The pineapple salsa with cilantro has a touch of spice and goes so well with the flaky, tender fish. —Beth Fleming, Downers Grove, Illinois

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Slow-Cooked Turkey with Berry Compote

We love to eat turkey, and on hot summer days, here's how we get our fix. For golden-brown turkey, broil for a few minutes before serving. —Margaret Bracher, Robertsdale, Alabama

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Watermelon Cups

This lovely appetizer is almost too pretty to eat! Sweet watermelon cubes hold a refreshing topping that showcases cucumber, red onion and fresh herbs. —Taste of Home Test Kitchen

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Smoky Cauliflower

The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon

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Calico Scrambled Eggs

When you're short on time and scrambling to get a meal on the table, this recipe is "eggs-actly" what you need. There's a short ingredient list, and cooking is kept to a minimum. Plus, with green pepper and tomato, it's colorful. —Taste of Home Test Kitchen

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Grilled Basil Chicken and Tomatoes

Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It tastes just like summer. —Laura Lunardi, West Chester, Pennsylvania

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Grilled Vegetable Platter

The best of summer in one dish! These pretty grilled vegetables are meant for entertaining. Grilling brings out their natural sweetness, and the easy marinade really kicks up the flavor. —Heidi Hall, North St. Paul, Minnesota

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Minty Watermelon-Cucumber Salad

Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. —Roblynn Hunnisett, Guelph, Ontario

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Steamed Kale

You'll find a wonderful accompaniment to most any entree in this good-for-you Steamed Kale recipe, which is packed with vitamins. I use garlic, red pepper and balsamic vinegar to keep my family coming back for more! —Mary Bilyeu, Ann Arbor, Michigan

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Shakshuka

Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned it while traveling through Southeast Asia, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta

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Zesty Marinated Shrimp

These easy shrimp look impressive on a buffet table and taste even better! The zesty sauce has a wonderful spicy citrus flavor. I especially like this recipe because I can prepare it ahead of time. —Mary Jane Guest, Alamosa, Colorado

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Black Bean 'n' Pumpkin Chili

My family is crazy about this slow cooker chili because it uses ingredients you don't usually find in chili. Believe it or not, I discovered that pumpkin is what makes the dish so special. Cook up a big batch and freeze some for later; it tastes even better reheated. —Deborah Vliet, Holland, Michigan

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Cucumber Fruit Salsa

Our garden always gives us way more cucumbers and tomatoes than we know what to do with. But we’ve learned how to handle the unexpected with a surprise of our own. This is our pretty, fresh way to use up the bounty. —Anna Davis, Springfield, Missouri

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Roasted Eggplant Spread

Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. —Barbara McCalley, Allison Park, Pennsylvania.

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Grilled Basil Chicken

This cinch of a marinade gives the chicken lots of Italian flavor. Serve the chicken with a tossed green salad and garlic breadsticks, or put slices on a ciabatta roll along with lettuce, tomato and mozzarella cheese for a zesty handheld meal. —Lisa Moriarty, Wilton, New Hampshire

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Heirloom Tomato Salad

This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. —Jess Apfe, Berkeley, California

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Lemon Garlic Mushrooms

I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida

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Garbanzo-Stuffed Mini Peppers

Mini peppers are so colorful and they're the perfect size for a two-bite appetizer. They have all the crunch of a pita chip, without the extra calories. —Christine Hanover, Lewiston, California

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Oven-Roasted Spiced Carrots

I started roasting veggies and serving them often with dinner. Now my children say, “Is it OK to finish the veggies?” Pinch me. —Joan Duckworth, Lee's Summit, Missouri

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Grilled Tilapia Piccata

We aren’t big fish eaters, but a friend made this for us, and we couldn’t believe how wonderful it was! Now we eat it regularly. I love making it for guests because it’s simple, looks lovely and tastes restaurant-worthy. —Beth Cooper, Columbus, Ohio

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Four-Tomato Salsa

A variety of tomatoes, onions and peppers makes this chunky salsa so good. Whenever I try to take a batch to a get-together, it's hard to keep my family from finishing it off first! It's a super snack with tortilla chips or as a relish with meat. —Connie Siese, Wayne, Michigan

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Roasted Radishes

Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. —Taste of Home Test Kitchen

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Chicken Veggie Packets

People think I went to a lot of trouble when I serve these packets. Individual aluminum foil pouches hold the juices in during baking to keep the herbed chicken moist and tender. It saves time and makes cleanup a breeze. —Edna Shaffer, Beulah, Michigan

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Herbed Butternut Squash

This is just one of many ways I prepare butternut squash for my two girls. It’s a winter staple in our house. —Jenn Tidwell, Fair Oaks, California

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Simple Vegetarian Slow-Cooked Beans

When I have a hungry family to feed, these tasty beans with spinach, tomatoes and carrots are a go-to dish. This veggie delight is frequently on the menu. —Jennifer Reid, Farmington, Maine

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Turkey White Chili

Growing up in a Pennsylvania Dutch area, I was surrounded by excellent cooks and wonderful foods. I enjoy experimenting with new recipes, like this change-of-pace chili. —Kaye Whiteman, Charleston, West Virginia

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Lemon-Roasted Asparagus

When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. —Jenn Tidwell, Fair Oaks, California

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Sauteed Squash with Tomatoes & Onions

My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. —Adan Franco, Milwaukee, Wisconsin

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Dill & Chive Peas

Growing my own vegetables and herbs helps keep things fresh in the kitchen, but frozen peas make this side is a breeze to prepare. —Tanna Richard, Cedar Rapids, Iowa

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Spicy Grilled Eggplant

This grilled side goes well with pasta or meats also made on the grill. Thanks to the Cajun seasoning, it gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas

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Jicama Citrus Salad

Jicama is a crunchy Mexican turnip I use along with tangerines and shallots in this super easy salad. The sweet and sour flavors, the crunchy texture; it’s all yum. —Crystal Jo Bruns, Iliff, Colorado

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Citrus-Marinated Chicken

This juicy, zesty chicken stars in many of my family’s summer meals. While there are a million ways to dress up poultry, you’ll find yourself turning to this recipe again and again. It’s that quick and easy! —Deborah Gretzinger, Green Bay, Wisconsin

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Firecracker Grilled Salmon

Let this sensational salmon perk up dinner tonight. With a super flavorful glaze that kicks you right in the taste buds, this weeknight dish is anything but boring. —Melissa Rogers, Tuscaloosa, AL

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Curry Scramble

I have eggs every morning, and this is a great change from the classic scrambled egg meal. I like to add sliced peppers on top if I have them on hand.—Valerie Belley, St. Louis, Missouri

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Chicken & Vegetable Kabobs

My husband and I love to grill in the summer, especially vegetables. These kabobs not only taste delicious but they look great too! —Tina Oles, Nashwauk, Minnesota

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Watermelon Tomato Salad

Watermelon and tomatoes may seem an unlikely pair, but they team up to make a winning combination in this eye-catching salad. —Matthew Denton, Seattle, Washington

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Tarragon Asparagus Salad

I love asparagus, and I love it even more when drizzled with my light, lemony vinaigrette dressing with a touch of tarragon. It's perfect as a side for fresh spring meals. —Linda Lace, Winter Park, Florida

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Miso Soup with Tofu and Enoki

This traditional Japanese soup has a mild flavor but is so comforting. Sliced green onions provide a bit of color.—Bridget Klusman, Otsego, Michigan

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Chicken Veggie Skillet

I invented this chicken and veggie dish to use up extra mushrooms and asparagus. My husband suggested I write it down because it's a keeper. —Rebekah Beyer, Sabetha, Kansas

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Orange Pomegranate Salad with Honey

I discovered this fragrant salad in a cooking class. If you can, try to find orange flower water (also called orange blossom water), which perks up the orange segments. But orange juice adds a nice zip, too! —Carol Richardson Marty, Lynwood, Washington

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Carolina Shrimp Soup

Fresh shrimp from the Carolina coast is one of our favorite foods. We add kale, garlic, red peppers and black-eyed peas to complete this wholesome, filling soup. —Mary Marlowe Leverette, Columbia, South Carolina

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Roasted Sugar Snap Peas

We’re betting you won’t find a faster way to dress up crisp sugar snap peas than this simply scrumptious recipe. It goes with a variety of entrees and is pretty enough to dish up for company. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Kiersten Hickman