Family Meal Prep Bundle

Preheat the oven to 450°F. Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the onions. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. Snap off and discard the tough, woody stem ends of the asparagus.

Line two sheet pans with foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the weeknight hero spice blend. Transfer to one sheet pan. Arrange in an even layer. Roast 18 to 20 minutes, or until the chicken is browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Transfer the prepared asparagus to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 10 to 12 minutes, or until lightly browned and tender. Remove from the oven.

In a large pan (nonstick, if you have one), heat the a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the diced onions, sliced poblano peppers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the vinegar and honey (kneading the packet before opening). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Divide the cooked vegetables between two large bowls. Rinse and wipe out the pan.

To one bowl of cooked vegetables, add the cornbread mix, sour cream, half the monterey jack, and 1/3 cup of water. Mix until just combined. Transfer to a 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer. Top with the remaining monterey jack. Bake 17 to 19 minutes, or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven and let stand at least 2 minutes before serving.

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the smoky spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

In a bowl, combine the barbecue sauce and mayonnaise. Slice the rested pork crosswise.

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.

SERVE: Serve the sliced pork with the spoonbread and roasted asparagus. Top the pork with the bbq mayo. Garnish the asparagus with the sweety drop peppers. Enjoy! 

Halve the tomatoes. To the pot of cooked rice, add the halved tomatoes, pesto, crème fraîche, roasted red peppers, and remaining cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired.

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.

SERVE: Serve the sliced chicken with the finished rice. Garnish with the parmesan and almonds. Enjoy! 

If you saved the dish for later, reheat the pork, spoonbread, and asparagus in the microwave 1 to 2 minutes, or until heated through. Serve as directed.

If you saved the dish for later, reheat the chicken and rice in the microwave 1 to 2 minutes, or until heated through. Serve as directed.