I agree with you. I used them off and on over 3 months and our family had a similar assessment.
We chose the 2 person meal plan because if our (even if nutritionally adventurous) 5 & 7 year olds didn't like the meal, we didn't want way too much leftovers. I'm the only person who has any dedication to leftovers (lunch about 3 times a week).
Portion wise, it felt like 2 person meal plan was usually ok for 3 adults so we'd often supplement with an extra chicken breast or something and spread the sauce thin.
Nutritionally, if felt like a TON of SALT & OIL. Mind you, it's not always bad thing, but I'm currently trying to keep my blood pressure, A1C, HDL, & LDL numbers in check and this always felt like it was harmful to that goal though I didn't check and measure if it was. I did lose weight however, on those weeks which is an odd dichotomy maybe.
In terms of recipe selection, sometimes, it felt like the recipes were just one or two minor ingredients off from being copies of a previous recipe. It did change the flavor, but for me, is that really a different recipe?
I too also had issues with the produce. Bad garlic, bad potatoes, etc.
And yes, there was the cost. $60/week felt just a little high to do that much of the work yourself as well as all of the clean up.
My wife is a one pan/pyrex/crockpot kind of cooker (and she did a stint in cooking school!). I'm more adventurous with the techniques, cooking styles, and willing to try foods of other origins. But, like IgorPatola mentioned, sometimes, specifying early on that you need so many prep dishes and/or X more are recommended, would be a huge help to the clean up part of the process or doing some pre-planning.
> but I'm currently trying to keep my blood pressure, A1C, HDL, & LDL numbers in check
For that you may also explore a vegan diet, though you do need to continue to be aware of salt and oil in recipes, but in general avoiding avoiding mal products goes a long way
We chose the 2 person meal plan because if our (even if nutritionally adventurous) 5 & 7 year olds didn't like the meal, we didn't want way too much leftovers. I'm the only person who has any dedication to leftovers (lunch about 3 times a week).
Portion wise, it felt like 2 person meal plan was usually ok for 3 adults so we'd often supplement with an extra chicken breast or something and spread the sauce thin.
Nutritionally, if felt like a TON of SALT & OIL. Mind you, it's not always bad thing, but I'm currently trying to keep my blood pressure, A1C, HDL, & LDL numbers in check and this always felt like it was harmful to that goal though I didn't check and measure if it was. I did lose weight however, on those weeks which is an odd dichotomy maybe.
In terms of recipe selection, sometimes, it felt like the recipes were just one or two minor ingredients off from being copies of a previous recipe. It did change the flavor, but for me, is that really a different recipe?
I too also had issues with the produce. Bad garlic, bad potatoes, etc.
And yes, there was the cost. $60/week felt just a little high to do that much of the work yourself as well as all of the clean up.
My wife is a one pan/pyrex/crockpot kind of cooker (and she did a stint in cooking school!). I'm more adventurous with the techniques, cooking styles, and willing to try foods of other origins. But, like IgorPatola mentioned, sometimes, specifying early on that you need so many prep dishes and/or X more are recommended, would be a huge help to the clean up part of the process or doing some pre-planning.