Wellness Meal Prep Bundle

with Pork & Shrimp

65 MIN

8 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Discover meal prep designed for a balanced lifestyle. These meals showcase a wide variety of vegetables and whole grains, as well as lean proteins and moderate portions of dairy. These meals are well-balanced and consider the contribution of calories, fat, saturated fat and sodium to the daily diet.

This week's meals are:
Rosemary-Peach Pork Chops with Roasted Potatoes, Vegetables & Pistachios
6-10 PersonalPoints range per serving
Spanish-Spiced Shrimp with Romesco Vegetable Couscous & Almonds
9-12 PersonalPoints range per serving
To learn more about WW's points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD

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Nutrition

PER SERVING
Calories

520 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Center-Cut Pork Chops
¼ cup Roasted Pistachios
2 Tbsps Red Wine Vinegar
1½ Tbsps Spicy Maple Syrup
1 bunch Rosemary
2 Peaches
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1¼ lbs Potatoes
20 oz Tail-On Shrimp (Peeled & Deveined)
1 bunch Mint
2 Tbsps Sliced Roasted Almonds
1 oz Castelvetrano Olives
2 Tbsps Dried Currants
6 Tbsps Romesco Sauce (Contains Almonds)
1 cup Yellow Couscous
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
¼ cup Labneh Cheese
2 oz Sliced Roasted Red Peppers
1 oz Sweety Drop Peppers
¼ tsp Crushed Red Pepper Flakes
2 Red Onions
6 oz Shishito Peppers
4 ears Of Corn

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve, peel, and thinly slice the onions. Pit and roughly chop the olives. Cut of and discard the stems of the shishito peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling.

2 Roast the potatoes

Line a sheet pan with foil. Transfer the diced potatoes to the foil. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.

3 Cook & slice the pork

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. 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. Once rested, slice crosswise. Wipe out the pan.

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

4 Cook the shrimp

Pat the shrimp dry with paper towels; remove the tails. Place in a bowl. Season with salt, pepper, and the Spanish spice blend. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a bowl. Wipe out the pan.

5 Cook the couscous

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. Fluff with a fork.

6 Cook the vegetables

Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, shishito pepper pieces, and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the sweety drop peppers, roasted red peppers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined and the vegetables are softened. Turn off the heat. Transfer half the cooked vegetables to the bowl of roasted potatoes; toss to combine. Taste, then season with salt and pepper if desired. Transfer the remaining cooked vegetables to the pot of cooked couscous. Add the romesco sauce, currants, and chopped olives. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

7 Finish & serve the pork chops

Halve, pit, and medium dice the peaches. Pick the rosemary leaves off the stems; roughly chop the leaves. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced peaches and chopped rosemary. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the maple syrup, vinegar (carefully, as the liquid may splatter), and 2 teaspoons of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened and the peach is softened. Turn off the heat.

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.

FINISH & SERVE: Roughly chop the pistachios. Serve the sliced pork with the finished potatoes and vegetables. Top the pork with the rosemary-peach sauce and chopped pistachios. Enjoy!

8 Finish & serve the shrimp

FINISH & SERVE: Pick the mint leaves off the stems. Serve the cooked shrimp with the finished vegetable couscous. Garnish with the almonds, labneh, and mint leaves (tearing just before adding). Enjoy!

9 Reheat the pork

If you saved the dish for later, reheat the pork, sauce, and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

10 Reheat the shrimp

If you saved the dish for later, reheat the shrimp and couscous in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.