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. Halve, peel, and medium dice the onion. Halve the tomatoes. Halve the cucumbers lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, combine the halved tomatoes, sliced cucumbers, sliced shallot, sliced radishes, and red wine vinegar. Drizzle with olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Meanwhile, line a sheet pan with foil. Pat the fish dry with paper towels. Season 2 fish fillets on both sides with salt, pepper, and enough of the shawarma spice blend to coat (you may have extra). Season the remaining fish fillets on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). Transfer to the 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, 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 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. Turn off the heat.  

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the couscous and 1 cup of water (carefully, as the liquid may splatter); 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. Fluff with a fork. In a large bowl, combine the spinach, cooked couscous, feta cheese (crumbling before adding), and salsa verde. Stir to combine. Taste, then season with salt and pepper if desired.

Wash and dry the orange; halve crosswise. Squeeze the juice into a bowl, discarding any seeds. Add 1 tablespoon of olive oil 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. Whisk to combine.

Combine the honey (kneading the packet before opening) and up to half the chile paste (you will have extra). Taste, then season with salt and pepper.

Combine the balsamic vinegar and ranch dressing. Taste, then season with salt and pepper.

Wash and dry the lemon; halve crosswise. Combine the labneh and the juice of 1 lemon half (you will have extra), discarding any seeds. Season with salt and pepper.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 marinated vegetables 

• 1 roasted shawarma-spiced fish fillet 

Transfer the blood orange vinaigrette to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished couscous 

• 1 roasted Italian-seasoned fish fillet 

Transfer the Calabrian honey to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 marinated vegetables 

• 1/4 cooked chicken 

Transfer the balsamic ranch to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished couscous 

• 1/4 cooked chicken 

Transfer the lemon labneh to 2 small containers.

Wash and dry half the arugula. Wash and dry the mint; pick the leaves off the stems. Serve the prepared arugula with the finished fish and vegetables. Garnish each serving with the blood orange vinaigrette, mint leaves (tearing before adding), and parmesan cheese.

Pit and roughly chop the olives. Heat the finished fish and couscous in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Calabrian honey and chopped olives.

Wash and dry the remaining arugula. Roughly chop the pistachios. Roughly chop the pickled peppers. Serve the prepared arugula with the finished chicken and vegetables. Garnish each serving with the balsamic ranch, chopped pistachios, and chopped peppers.

Heat the finished chicken and couscous in the microwave 1 to 2 minutes, or until heated through. Garnish each serving the lemon labneh and almonds.