Wellness Meal Prep Bundle

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce for bulk cooking. Medium dice the sweet potatoes. Halve, peel, and medium dice the onions. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Separate the kale leaves from the stems; roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Line a sheet pan with foil. Place the diced sweet potatoes on one side of the sheet pan. Place the diced onions and diced poblano peppers on the other side. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Transfer the roasted sweet potatoes to a large bowl.

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the spinach, cilantro sauce, and roasted onions and poblano peppers until combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

Meanwhile, pat the pork dry with paper towels. Season 2 pork chops on both sides with salt, pepper, and enough of the smoky spice blend to coat (you may have extra). Season the remaining pork chops on both sides with salt, pepper, and enough of the Mexican spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), 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 cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. When cool enough to handle, slice crosswise. Wipe out the pan. 

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

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the weeknight hero spice blend. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to a plate. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced bell peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped kale and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to the bowl of roasted sweet potatoes; stir to combine. Taste, then season with salt and pepper if desired.

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

Wash and dry the lime; halve crosswise. Combine the yogurt, the juice of 1 lime half (you will have extra), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

In a bowl, combine the green goddess dressing and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

In a bowl, combine the guajillo sauce and honey (kneading the packet before opening). Taste, then season with salt and pepper if desired.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetables 

• 1 sliced smoky-spiced pork chop 

Transfer the spicy maple mustard to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished rice 

• 1 sliced Mexican-spiced pork chop 

Transfer the chipotle-lime yogurt to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished rice 

• 1 sliced Mexican-spiced pork chop 

Transfer the chipotle-lime yogurt to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished rice 

• 1/4 cooked chicken 

Transfer the guajillo honey 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 spicy maple mustard and chopped pistachios.

Roughly chop the pepitas. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Heat the finished pork and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chipotle-lime yogurt, chopped pepitas, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be.

Roughly chop the peppadew peppers. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy green goddess dressing and chopped peppadew peppers.

Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the guajillo honey, guacamole, and cotija.