Wellness Meal Prep Bundle

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Medium dice the sweet potatoes. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onions. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Add the quinoa to the pot of boiling water. Cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, line two sheet pans with foil. Transfer the halved brussels sprouts, diced sweet potatoes, and carrot pieces to one sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the chicken dry with paper towels. Season 2 chicken breasts on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra). Season the remaining chicken breasts on both sides with salt, pepper, and enough of the Southern spice blend to coat (you may have extra). Transfer to the remaining sheet pan. 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.

Pat the pork dry with paper towels; season 2 pork chops on both sides with salt, pepper, and enough of the Mexican spice blend to coat (you may have extra). Season the remaining pork chops on both sides with salt, pepper, and the Italian seasoning. 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 browned and 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.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onions and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked quinoa. Add a drizzle of olive oil and stir to combine. Taste, then season with salt and pepper if desired.

Combine the chile paste, honey (kneading the packet before opening), and a drizzle of olive oil. Taste, then reason with salt and pepper if desired.

Combine the salsa verde and crème fraîche. Taste, then season with salt and pepper if desired.

Combine the mango chutney and mascarpone. Taste, then season with salt and pepper if desired.

Combine the sour cherry spread and dijonnaise. Taste, then season with salt and pepper if desired.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable quinoa 

• 1 sliced Mexican-spiced pork chop 

Transfer the ancho-honey sauce to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 sliced Italian-seasoned pork chop 

Transfer the herb crème fraîche to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 finished vegetable quinoa 

• 1 sliced vadouvan-spiced chicken breast 

Transfer the creamy mango chutney to 2 small containers.

Makes 2 servings: 

For each serving, in a large container combine: 

• 1/4 roasted vegetables 

• 1 sliced Southern-spiced chicken breast 

Transfer the cherry dijonnaise to 2 small containers.

Roughly chop the pepitas. Heat the finished pork and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the ancho-honey sauce, cotija, and chopped pepitas.

Roughly chop the cipolline onions. Heat the finished pork and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the herb crème fraîche, almonds, and chopped onions.

Roughly chop the cashews. Heat the finished chicken and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy mango chutney and chopped cashews.

Roughly chop the pistachios. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cherry dijonnaise and chopped pistachios.