Plated is a weekly meal kit delivery subscription that delivers you pre-portioned ingredients and recipes to help you make chef-designed recipes at home. They offer different weekly menus and randomly pick recipes for you based on preferences you submit when you sign up. If you'd rather pick your own recipes from the weekly menu, it's easy to hop in and change your order on their website or their handy-dandy app.
Plated is committed to using sustainably sourced seafood, seasonal produce, and meat that’s free from antibiotics and added hormones. Like most meal kits, Plated won't include standard pantry items (think salt, pepper, olive oil). They will, however, email you to let you know what pantry items you should have on hand for that week's box. Prep time and dietary details are listed with each recipe. And if you love a recipe, you can rate it and download a digital recipe card via your online account. (Highly rated recipes sometimes come back as "Encore" recipes for you to order again, so don't forget to leave your star rating each week!)
My Subscription Addiction pays for this subscription. (Check out the review process post to learn more about how we review boxes.)
This review is for the 2 recipes (4 plates) plan, which cost $48.00 per week (+ $6.00 shipping). I chose to have chicken, beef, shellfish, and fish as options to include in my recipes.
The Subscription Box: Plated
The Cost: Recipes begin at $12.00 per plate:
- 2 recipes (4 plates)= $48.00 per week (+ $6.00 shipping)
- 3 recipes (6 plates)= $72.00 per week (with free shipping)
- 4 recipes (8 total plates)= $96.00 per week (with free shipping)
- Dessert costs $4.00 per serving (available after your first order)
ACTIVE DEAL: Get 25% off your first four weeks (up to $159 in savings). No coupon needed - just use this link.
The Products: All of the pre-portioned fresh and seasonal ingredients you need to make chef-designed recipes at home in your own kitchen.
Ships to: 95% of the U.S. (Currently, Plated does not ship to Hawaii and Alaska, and there are also a few cities in Texas, including San Antonio, Corpus Christi, Laredo, and Midland, where they don’t yet ship.)
Good to know: Plated was recently purchased by Albertsons.
Check out all of our Plated Reviews and discover more meal boxes in the Meal Subscription Box Directory!
Keep Track of Your Subscriptions: Add this box to your subscription list or wishlist!
Plated sends each meal mostly packaged together in a plastic bag, except for meat and any larger produce that may not fit. Each individually wrapped item is marked with the meal it belongs to so you can organize them in your refrigerator upon unpacking.
Meatball Parm Heroes with Fire Roasted Tomato Sauce and Charred Broccoli
Calories per Serving: 840
Total Prep and Cook Time (listed): 45-55 minutes
Actual Time: 65 minutes
Plated recipe cards come with a short description on the front and include the estimated prep and cook time and the calories per serving.
On the other side, you'll see a list of ingredients, what you'll need from your kitchen (ingredients as well as tools), recipe tips, and step-by-step directions with photos.
Hoagies are one of my favorite foods (I even have a hoagie tattoo), so I jumped at the chance to make this warm inviting sandwich now that it's getting chilly.
After prepping all of the ingredients (halving broccoli, chopping parsley, onion, and garlic), I cut the provided rolls almost in half, then drizzled with olive oil and sprinkled with half of the minced garlic and half of the parmesan. They then were wrapped in foil.
Then it was time to make the meatballs! I kinda love how all these ingredients look like together. I mixed it all up before adding the beef.
Once added, I thoroughly mixed it all with my hands to make sure it was evenly distributed.
I formed eight meatballs with my hands and they went into a pan with hot oil. I kept an eye on them for the ten minutes they were in there because I had to keep turning them to make sure they were cooked all the way through.
While the meatballs cooked, I tossed the broccoli with olive oil, salt, and pepper, then spread them out on a baking sheet to go in the oven for 15 minutes. At this point, I also put the foil-wrapped rolls in the oven as well, as directed. I was a little worried they'd be too crispy though.
The meatballs were getting there but started to lose their perfectly round shape with all of the rotation.
They ended up more like chubby pyramids once I moved them to a paper towel-lined plate.
Next, the onions went into the same pan I cooked the meat pyramids in.
After cooking for a bit, I added the crushed red pepper for spice and the rest of the garlic. Things were smelling PRETTY delish.
I then added the can of fire roasted tomatoes and cooked until it thickened a tiny bit. Then the meat pyramids went back into the pan to simmer with everyone. It's at this time I started getting worried that this wasn't "saucy" enough. The tomatoes were more chunky than saucy. I'll admit that I pulled out a jar of spaghetti sauce in preparation that the meat pyramids wouldn't be slathered enough for me.
The broccoli was finally done and looked perrrrfectly charred! I love broccoli! I removed the rolls as well which were not too crispy at all. They were cozy and toasty!
I lined up four meat pyramids on the roll and spooned tomatoes and onions all over them. I then coated the sando with the mozzarella provolone mix and popped them back into the oven for about four minutes.
Once I pulled them out, I realized I didn't need any more sauce. They looked completely amazing as is! Here is my hoagie creation with the charred broccoli side. A rather nice pairing that I wouldn't have done otherwise!
The parsley on top is a nice touch too! Even though this meal took FOREVER (over an hour in total), it was kiiiiinda worth it. I'm glad that I actually ended up making these for lunch because I probably would've been grumpy having to cook this long after a workday in the evening. The bread was truly amazing and the meat pyramids were delicious with the tomatoes and onion. I gobbled this up and then wanted to nap immediately.
Chicken Marsala with Roasted Fingerling Potatoes
Calories per Serving: 710
Total Prep and Cook Time (listed): 35-45 minutes
Actual Time: 40 minutes
I love chicken. I love mushrooms. I love fingerling potatoes! This recipe is right up my alley!
One of the tips on this recipe is to ensure that your chicken is patted very dry so that the flour sticks in a thin layer. Good to know!
Our journey begins with sauteing the mushrooms in butter. Mmmm. I love sauteed mushrooms so freaking much!
While they cooked, I made the mustard sauce that will go on the halved fingerling potatoes. I always loved making rosemary potatoes, but it never occurred to me to use mustard.
The potatoes are then coated in the sauce thoroughly...
And arranged (cut-side down) on a baking sheet. Those will bake for 20 minutes.
Once the mushrooms were done, they went into a bowl and I coated the DRY salt and peppered chicken breasts in a light layer of flour (provided) and then into the pan they went (with butter and olive oil). I cooked the breasts for four minutes on each side before then setting aside on a plate.
Now the mushrooms return to the pan and I added the Marsala wine and chicken stock. They simmered in there for about six minutes.
While the mushrooms simmered, I pulled the beautifully browned potatoes out of the oven.
Returning my attention back to the pan, I added the heavy cream, juice of a whole lemon, and parsley. Doesn't that look lovely?
Finally, then chicken makes it's way back to the pan for about four minutes to finish.
Mmmmm. Here is the plated Chicken Marsala! I was worried that the sauce wasn't thick enough, but I really don't think it should be. I loaded up on mushrooms too.
Look at how perfect those potatoes came out! The chicken was moist and flavorful. This has to be one of my favorite meals!!
Verdict: I am no longer mad at Plated after these two meals. Both were super delectable and although they took some time, were easy to prepare. I switched delivery back to my house instead of the office and everything arrived on time. Even though their meals are $11.99 per plate, since I don't hit the minimum for free shipping, I am charged $6.00 per delivery which makes them $13.50 a plate.
To Wrap Up:
Can you still get this box if you sign up today? No. The Plated menus change weekly and you need to lock in orders before shipments go out.
ACTIVE DEAL: Get 25% off your first four weeks (up to $159 in savings). No coupon needed - just use this link.
Value Breakdown: This box cost $54.00, which is $13.50 per meal.
What do you think of my latest Plated meals?
Please do not enter your email address in the Name field or in the comment content. Your email address will not be published. Required fields are marked *. Remember to post with kindness and respect. Comments with offensive language, cruelness to others, etc will not be approved. See our full comment policy here.