Wellness Meal Prep Bundle

Place an oven rack in the center of the oven; preheat to 450°F. Line two sheet pans with foil. Pat the chicken dry with paper towels. Season 2 chicken breasts on both sides with salt, pepper, and enough of the barbecue spice blend to coat. Season the remaining chicken breasts on both sides with salt, pepper, and the Italian seasoning. Transfer the seasoned chicken breasts to one sheet pan and arrange in an even layer. Roast 18 to 20 minutes, or until lightly 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.

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Core and medium dice the apple. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve and peel the onion; cut into 1/2-inch-wide wedges. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Drain and rinse the beans.

Place the squash pieces, diced apple, brussels sprouts, and onion wedges on the remaining sheet pan. Drizzle with olive oil. Add 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. Toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the pork dry with paper towels; season 2 pork chops on both sides with salt, pepper, and enough of the Tuscan spice blend to coat. Season the remaining pork chops on both sides with salt, pepper, and enough of the weeknight hero spice blend to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons 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 cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, slice crosswise. Wipe out the pan. 

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

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the drained beans; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined and heated through. Transfer to a large bowl. Add the spinach and salsa verde; stir until thoroughly combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

Combine the maple syrup, dijonnaise, and apple cider vinegar. Taste, then season with salt and pepper if desired.

Combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Combine the barbecue sauce, mascarpone, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Combine the labneh and balsamic vinegar. Taste, then season with salt and pepper if desired.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced Tuscan-spiced pork chop

Transfer the maple-dijon sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables and beans

• 1 sliced weeknight hero-spiced pork chop

Transfer the Calabrian mayo to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced barbecue-spiced chicken breast

Transfer the mascarpone-BBQ sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables and beans

• 1 sliced Italian-seasoned chicken breast

Transfer the creamy balsamic sauce to 2 small containers.

Roughly chop the pistachios. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the maple-dijon sauce and chopped pistachios.

Heat the finished pork, vegetables, and beans in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Calabrian mayo and almonds.

Roughly chop the peanuts. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the mascarpone-BBQ sauce and chopped peanuts.

Wash and dry the parsley; roughly chop the leaves and stems. Roughly chop the peppadew peppers. Heat the finished chicken, vegetables, and beans in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy balsamic sauce, chopped parsley, and chopped peppers.