Wellness Meal Prep Bundle with Pork & Shrimp

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
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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
6-11 PersonalPoints range per serving
Spanish-Spiced Shrimp with Romesco Vegetable Couscous & Almonds
9-11 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.

Get Cooking

Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Wellness Meal Prep Bundle with Pork & Shrimp
Title
  • 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
  • 18 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
Full recipe coming soon!

Our culinary team is preparing this recipe.

Tips from Home Chefs

Wellness Meal Prep Bundle

Prepare the ingredients
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.

Roast the potatoes
Cook & slice the pork
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. When cool enough to handle, 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. Place in a bowl; remove the tails. 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.

Cook the shrimp
Cook the couscous
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, sliced shishito peppers, 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.

Cook the vegetables
Finish & serve the pork chops
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 a medium pan (nonstick, if you have one), 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

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: 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! 

Finish & serve the shrimp
Reheat the pork
9 Reheat the pork

If you saved the dish for later, reheat the pork 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. 

Reheat the shrimp
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