Wellness Meal Prep Bundle

Preheat the oven to 450°F. Wash and dry the fresh produce for bulk cooking. Medium dice the sweet potatoes. Thinly slice the mushrooms. Peel and thinly slice the shallot. 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 two sheet pans with foil. Transfer the diced sweet potatoes, diced poblano peppers, and broccoli florets to one sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the fish dry with paper towels. Season 2 fish fillets on both sides with salt, pepper, and enough of the Spanish spice blend to coat (you may have extra). Season the remaining fish fillets on both sides with salt, pepper, and enough of the weeknight hero spice blend to coat (you may have extra). Transfer to the remaining sheet pan, skin side down. Roast 12 to 15 minutes, or until lightly browned and cooked through.* Remove from the oven. 

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

Meanwhile, in a medium pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Turn off the heat and fluff with a fork.

Pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and the Tuscan spice blend. Stir to coat. In a large pan (nonstick, if you have one), 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 sliced mushrooms and sliced shallot. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the spinach, demi-glace (carefully, as the liquid may splatter), 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, 2 to 3 minutes, or until the liquid has cooked off and the spinach is wilted. Transfer to the pot of cooked couscous. Add the lemon purée and 2 tablespoons of olive oil; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

Combine the romesco sauce, sherry vinegar, and honey (kneading the packet before opening). Taste, then season with salt and pepper if desired.

Combine the balsamic vinegar and crème fraîche. Season with salt and pepper.

Roughly chop the capers. Combine the chopped capers and dijonnaise. Taste, then season with salt and pepper if desired.

Combine the pesto and currants. 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 roasted Spanish-spiced fish fillet 

Transfer the honey-romesco sauce to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable couscous 

• 1 roasted weeknight hero-spiced fish fillet 

Transfer the creamy balsamic dressing to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1/4 cooked chicken 

Transfer the caper-dijon sauce to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable couscous 

• 1/4 cooked chicken 

Transfer the currant pesto to 2 small containers.

Wash and dry half the arugula. Roughly chop the pickled peppers. Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Serve the fish and vegetables over the arugula. Garnish each serving with the honey-romesco sauce, chopped peppers, and almonds.

Roughly chop the roasted red peppers. Heat the finished fish and couscous in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy balsamic dressing and chopped roasted peppers.

Wash and dry the remaining arugula. Roughly chop the walnuts. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Serve the chicken and vegetables over the remaining arugula. Garnish each serving with the caper-dijon sauce and chopped walnuts.

Heat the finished chicken and couscous in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the currant pesto and parmesan.