Hello Fresh is a meal delivery service that brings pre-portioned, fresh ingredients to your front door for quick and easy meals.
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You can choose how many people to cater for and change the recipes to try various fresh ingredients. However, you can try out a variety of Hello Fresh recipes without having to buy the box.
In this article, I will cover 31 best Hello Fresh recipes. So, when it comes to switching up your weekly meals, you have some inspiration.
If you’re a big fan of paella, then you’re going to love this super easy Spanish one-pan chicken with chorizo and bell peppers.
Simply saute chorizo and set aside, before cooking the chicken in the same pan to soak up all that lovely flavor.
Saute onion, garlic, and bell peppers in the pan until softened and then add the rice, chicken stock, and water. The oils from the chorizo will seep into the ingredients, marrying all the flavors together.
Garnish with parsley and serve with lemon wedges! Delicious.
Tacos are a great dish to make for friends and family, and these tropical fish tacos with mango cabbage slaw are heavenly.
Cut the mango into thin slices, and add cabbage, and a squeeze of lime. Season to taste.
Season tilapia all over with salt, pepper, and remaining Southwest spice. Sprinkle with a drizzle of olive oil. Fry the fish before cutting it up.
Combine sour cream, chipotle powder and reserved Southwest seasoning.
Construct the fish tacos with the slaw and crema, the crunchy, zesty, sweet addition will enhance the flaky fish perfectly.
If you’re looking for something easy, mozzarella-crusted chicken with blistered tomatoes and potato wedge recipe only contains 7 ingredients!
Cut the tomatoes and wedges, drizzle with olive oil and season before placing them into the oven.
Combine panko, paprika, oregano, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper. Season and coat your chicken breast in olive oil before covering in panko crust.
Bake until cooked through and serve with your roasted potato wedges and roasted tomatoes.
It couldn’t be easier!
There’s nothing like a steak to improve a day, and this steak and potatoes with balsamic-cranberry sauce is a weeknight winner.
Chop the steak fries up and season with rosemary before roasting.
Saute onion and cabbage until softened. Season and sear the steak until browned and cooked to your liking. Allow to rest.
Combine balsamic vinegar, cranberry jam, and soy sauce in the steak pan and reduce to a syrup consistency.
Cut up the steak, and serve with the fries and a generous drizzle of balsamic-cranberry sauce!
If you’re looking for a warming recipe, then this Zucchini pomodoro penne bake with mozzarella & herbed ricotta is perfect for you.
Saute onion, tomato, and a pinch of salt until the onion is softened. Stir in marinara, zucchini, Italian seasoning, water, sugar, and salt.
Combine the ricotta, Italian seasoning, and olive oil.
Add the cooked penne to the sauce, season, and mix thoroughly. Add half the pasta to an oven-proof dish, dollop with herbed ricotta, and then place more pasta on top.
Cover in mozzarella, bake, and you’re good to go!
These sweet potato and black bean tacos with avocado crema are a super yummy recipe, and what’s more – they’re entirely vegetarian!
Chop up the sweet potatoes before drizzling in olive oil, season, and bake.
Saute onion until soft, and add garlic and black beans until fragrant.
Warm the tortillas in the oven, and toss roasted sweet potatoes, honey, cumin, lime juice into a pan and cook until liquid has evaporated.
For the refreshing crema, mash avocado, sour cream, lime juice, and lime zest.
Construct your tacos and dig in!
You can’t beat a warming soup, so why not try this Italian garden veggie soup with kale, pearled couscous & garlic bread.
Saute onion and carrots until slightly softened. Add minced garlic and Italian seasoning and cook until fragrant.
Add crushed tomatoes, stock concentrates, water, and salt, and bring to a boil.
Once carrots are just softened, stir in couscous and kale. Cook until couscous is tender and kale has wilted.
Serve with toasted baguette halves covered in garlic butter. Perfect for the winter season!
This chicken pineapple quesadilla recipe is salty, sweet, and super cheesy – what more could you want?
Saute sliced onion and bell pepper until softened. Season and add pineapple chunks.
Mince onion. Dice the tomato and chop cilantro. Combine minced onion, tomato, half the cilantro, and lime juice. Season to taste.
Add chicken and Southwest Spice. Brown chicken until it’s cooked through. Return veggie mixture to pan and add lime juice and remaining cilantro.
Place the tortillas on a baking sheet, spreading with Monterey Jack and pepper jack cheese. Top with filling, sprinkle more cheese, then fold to make quesadillas.
Broil and serve hot!
Chicken enchiladas are always a crowd favorite, and when paired with salsa verde, Mexican cheese, and hot sauce crema, you’re sure to please your guests!
Thinly slice poblano pepper for a nice kick, along with scallions and separate the green from the white.
Combine sour cream and hot sauce to taste, and add water until it’s a drizzling consistency.
Saute poblano in a skillet and season. Add olive oil, Southwest Spice, salt, and pepper to the chicken. Add chicken and scallion whites to the pan with poblano. Stir in some salsa.
Add the mixture to tortillas, roll, and broil in the skillet.
Sausage and roasted bell pepper is a classic combination! Paired alongside pasta with creamy parmesan garlic tomato sauce, you can’t go wrong.
Halve bell peppers, oil, season. Place garlic cloves in a foil packet, with oil, salt, and pepper. Add both to the oven on a baking sheet and roast.
Cook the pasta, reserving some pasta water before cooking the sausage. Break up the meat and cook until browned.
Add tomato paste, pasta water. Slice the peppers, and mash the garlic before adding. Stir in sliced bell pepper, cavatappi, sour cream, butter, and half the parmesan.
Serve with remaining parmesan! Yum.
Gone are the days of boring salad with this chipotle-rubbed chicken recipe.
Prepare your veggies. Combine the tomatoes, chopped onion, lime juice, and jalapeño pepper and season. For the dressing, whisk lime juice and olive oil together.
Place the lime zest, chicken breasts, adobo sauce, and salt and pepper in a bowl.
Add onion, jalapeño pepper, scallion whites, and oregano to the pan until softened. Add the beans.
Cook the chicken until cooked through. Dress the romaine, top with beans, chicken, pico de gallo, and scallions. Lay the avocado slices on the side and enjoy!
Did someone say beef taco casserole? You won’t be able to get enough of this quick dish!
Cook ground beef with the Mexican spice blend until browned. Season and set aside.
Saute onions, and garlic in oil until soft. Add Southwest spice, scallions, and cook until fragrant. Sir in the tomatoes and ground beef and season.
Layer the filling in a dish, top with tortillas, then Monterey Jack cheese. Repeat for three layers.
Bake until melted. Halve tomatoes, and toss with greens, lime juice, olive oil, and season.
Cut the casserole into slices and serve with salad and a dollop of sour cream on the side.
You’ll feel like you’re on vacation with this chicken gyro recipe. It’s beautifully presented and yummy to eat!
Slice half the shallot, mince the rest. Add sliced shallot to cold water. Cut up all of your other veggies.
Drain sliced shallot and toss with tomatoes, cucumber, lemon juice, olive oil, and dill.
Saute minced shallot, before adding couscous. Add water, stock concentrate, and salt and pepper, cooking until couscous is done.
Add chicken and cook until browned. Combine feta, sour cream, and lemon zest to taste and mash.
Spread hummus, add couscous, chicken, and salad!
These zucchini & tomato flatbreads with lemon ricotta taste super indulgent, while remaining fairly balanced!
Saute zucchini until soft. In another bowl, combine tomatoes, garlic and olive oil. Season.
Combine lemon zest, ricotta, olive oil, salt and pepper, and lemon juice to taste.
Evenly spread flatbreads with lemon ricotta. Top with zucchini and tomatoes, cut sides up. Bake.
Garnish with parsley, chives, lemon zest, and chili flakes. You could even add a drizzle of honey!
This Mexican chicken and rice bowl is perfect for lunch or dinner!
Combine water, stock concentrate, turmeric, and salt in a pan and bring to a boil. Add rice, and cook until tender.
Saute onion, poblano, bell pepper, Southwest Spice, and salt and pepper until browned.
Heat another pan, add chicken, and season with chili powder and remaining Southwest Spice. Cook until browned.
Combine sour cream, lime zest, water, and lime juice.
Add the rice and chicken to bowls. Top with salsa, crema and hot sauce.
Sometimes, you can’t beat a homemade burger with potato wedges.
Cut the wedges and onions. Saute onion until soft, stirring in half the BBQ sauce until warm.
Toss potatoes in oil, Fry Seasoning, salt and pepper. Roast until brown.
Combine pork, minced onion, Fry Seasoning, salt and pepper and form 2 patties.
Add patties and cook until browned and cooked through. Top each patty with cheese, and cook until melted.
Halve and toast the buns. Combine mayonnaise with chipotle powder.
Construct and add wedges, and you have your delicious meal!
If you’re a fan of spice, this curried cauliflower recipe has got a kick to it! It’s also entirely vegetarian, so is great for hosting veggies.
Saute onion until soft, and add the coriander, cumin, curry powder, and Thai chili until fragrant.
Add the cauliflower and potatoes and cook until they begin softening.
Add water, crushed tomatoes, and bring to a boil. Add the peas and half the cilantro to the pan. Taste and season.
Serve and garnish with remaining cilantro!
If you’re planning an Indian themed night, it doesn’t get much tastier than these stuffed peppers with curried beef & garam masala-scented rice.
Halve the peppers, add oil, season, and roast. Chop the onion, carrot, and parsley.
Cook the beef until brown, seasoning to taste.
Saute the onion and carrot in the same pan until softened. Add curry powder and garam masala, cooking until fragrant. Add rice and parsley stems and cook.
Add water, bring to a boil, and reduce to a simmer until the rice is tender.
Add the peas, season to taste, and then stuff the peppers.
If you’re hosting friends, these beef tacos are an easy winner.
Slice radishes and cucumbers thinly, and combine with vinegar, sugar, salt and pepper.
Combine sour cream with chili flakes and season.
Add scallions and cabbage to a pan with oil. Saute beef, garlic powder, and sugar until brown. Stir in sesame oil, half the soy sauce, half the sriracha, and chili flakes.
Microwave tortillas until warm. Spread chili sour cream onto each tortilla, top with beef, pickled veggies, cilantro, sriracha and chili flakes.
It doesn’t get much better than the rich flavor and crispy texture of Japanese katsu.
Chop carrots into diagonal pieces, coat with oil and salt and pepper, toss in sesame seeds, and bake.
Saute ginger and scallion until fragrant. Add in the rice with water, cooking the rice until tender.
Place panko, garlic powder, salt and pepper in a sandwich bag. Evenly coat the pork in sour cream, then add to the panko.
Add the coated pork to a pan, fry in oil, and remove when golden brown.
Place katsu sauce in the microwave until warm. Divide rice, pork, and carrots between plates. Drizzle with katsu sauce.
If you feel like something super quick for dinner, it doesn’t get much easier than sweet and spicy szechuan veggie stir-fry.
Cook ginger and scallions until fragrant. Stir in water, bulgur, stock concentrate, and salt. Cook until water has absorbed and bulgur is tender.
Toast peanuts, and roughly chop. Saute mushrooms, bell pepper, and onion until tender. Stir in sweet soy glaze, szechuan paste, water, and sugar and cook until thickened.
Fry eggs to preference. Plate up the bulgar, top with veggies, peanuts, and a fried egg! Simple, yet delicious.
This pork and veggie bibimbap recipe is a family favorite, and is paired with zucchini, carrots, and a beautifully fragrant jasmine rice.
Add rice to seasoned water. Boil then lower to simmer until the rice is tender.
Combine scallion whites, vinegar, and salt. In a bowl, mix sesame oil, soy sauce, sugar, and sriracha.
Saute carrots until soft. Remove, then saute zucchini and remove.
Cook pork, ginger, and garlic together until brown. Add soy sauce, and season.
Add rice to bowls, arranging the pork and veggies on top. Garnish with scallions!
This aromatic, warming coconut curry chicken is sure to impress!
Add rice to seasoned water and bring to a boil, simmering until tender. Saute kale with salt and pepper.
In another pan, cook the chicken until browned. Add tomato paste, curry powder, and paprika, and chili flakes to the chicken until fragrant. Stir through coconut milk, water, sugar, butter, annd salt.
Add the cooked kale and sour cream and season.
Add rice to a bowl and top with the coconut curry. Enjoy!
Shrimp and asparagus risotto is a super indulgent meal that doesn’t take long to cook.
Add water and stock concentrate to a pan and simmer.
Saute onion until soft in olive oil. Add the garlic and cook until fragrant.
Chop the asparagus and place into the stock and cook. Transfer to an ice water bowl and let cool.
Add rice to the onion pan, before adding ½ cup of stock at a time. Continue until the grains are al dente and creamy.
Cook the shrimp with garlic and asparagus, before stirring the shrimp, lemon zest and juice, parmesan, and butter into the mix.
Forget getting takeout, this szechuan pork is bound to be your new go-to weekend treat!
Add ginger to melted butter and cook. Stir in rice, and seasoned water, and cook until tender.
Add peanuts, sugar, and water to a pan, and cook until dry. Set aside.
Cook pork until browned. Add green beans, scallion whites, ginger, and sugar and cook until fragrant. Stir in Szechuan paste, sweet soy glaze, and water, until everything is coated. Taste and season.
Transfer rice to bowls, before topping with the pork. Sprinkle it with scallions and peanuts!
These chicken tabbouleh bowls are healthy, vibrant, and filling!
Add bulgur to seasoned water and add harissa powder. Cook until bulgur is tender.
Combine sour cream, deta, and olive oil, adding water until it is a drizzling consistency.
Cook the chicken until browned. For the sauce, add lemon zest, lemon juice, olive oil and salt to a bowl. Stir the bulgur into the bowl with cucumber, tomato, scallions, cilantro, and feta.
Divide between bowls, and top with chicken, feta sauce, and cilantro. Garnish with a lemon for a refreshing taste!
If you want simple, classic, and easy – you can’t beat sun-dried tomato with spaghetti.
Boil spaghetti until al dente. While it is cooking, add almonds to a pan until lightly browned.
Add olive oil to a pan and add sun-dried tomatoes and garlic until fragrant. Stir through stock concentrate and water, cooking until reduced. Whisk in the cream cheese.
Stir in tomatoes. Add drained spaghetti, parmesan, and butter and toss to combine.
Stir in half the chopped parsley and half the chives. Divide between bowls, top with almonds and parmesan. Yummy.
For an excellent veggie dish packed with flavor, you have to try this mushroom & chive risotto.
Add water, stock concentrate, and bring to a boil. Saute mushrooms until brown and remove from heat. Saute onion, add garlic, rice, and butter and cook.
Add ½ cup stock at a time to the pan with rice mixture, until the rice is al dente.
Stir through the tomatoes and chives, and serve!
This is a hearty, warming soup designed for chillier days!
Brown the sausage, break up the meat, then set aside. Saute onion, carrots, and season. Stir in diced tomato, tomato paste, Tuscan Heat Spice, and garlic powder.
Stir in beans and their liquid, stock concentrates, and water. Add more garlic powder to butter, and add to the ciabatta with parmesan. Broil until golden.
Singapore noodles are comfort food at their finest hour, trust me!
Boil the noodles and drain them. Next, add the chopped chicken and brown with salt and pepper.
Add garlic, ginger, and chili before adding red pepper and onion. Cook until soft, adding the curry powder in with water.
Add the noodles and soy sauce with beansprouts to the pan. Toss everything together, and add the chicken.
Serve and garnish with chives.
These Moo shu pork bowls are saucy, sticky, and sweet!
Brown the pork and break up the meat in the pan. Stir scallion and coleslaw mix into the pork pan and season to taste.
Stir through sweet soy glaze, hoisin, and chili sauce until thoroughly combined. Season with lime juice.
Microwave the rice, add the pork on top, and garnish with sesame seeds and more scallions!
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