Fall 2017 Meal Prep Challenge, Week 1, 2 Servings (x) = servings yielded per recipe 1. Meal 1: Roasted Chicken w/ Zucchini, Carrot & Celery (chicken x12; veggies x2) 2. Meal 2: Maple Mustard Pork w/ Brussels, Mushrooms and Quinoa (pork x2; veggies x6) 3. Meal 3: Brisket over Mashed Cauliflower w/ Green Beans (brisket x8; veggies x4) 4. Meal 4: Bison Marinara over Zoodles (x4) 5. Meal 5: Salmon Picatta w/ Asparagus & Quinoa (x4) 6. Lunch 1: Salmon Cakes (x6) 7. Lunch 2: Greek Salad w/ Chicken (x4) 8. Breakfast 1: Green Eggs w/ Berries (x2) 9. Breakfast 2: AB & J Green Monster Smoothie (x10) 10. Breakfast 3: Mediterranean Frittata (x10) 11. Snacks: Cinnamon Raisin Energy Bites (x8), Cantaloupe (x4), Bell Pepper w/ Maple Mustard (x4) 12. Meal 6: Chicken Pozole (x6) *Note: read ingredient list to avoid added gluten, sugars & msg. HERBS & VEGGIES 1 bunch fresh dill (6,7) 1 bulb garlic (6,10,12) 1 bunch parsley (6) 1 bunch green onions (6) 1 bunch celery (1,12) 1# carrots (1,12) 2 small cucumbers (7) 3 large zucchini, OR premade zoodles (1,4) 2 pints cherry tomatoes (7,10) 1 avocado (6) 1 red bell pepper (11) 1 yellow bell pepper (11) 2# Brussels sprouts (2) 1 head cauliflower (3) 4c (~1.25#) green beans (3) 1 bunch asparagus (5) 2 red onions (10,12) 16oz sliced mushroom (10) 3x 8oz whole mushrooms (2) 10oz bag arugula (10) 10oz baby kale, OR baby spinach (4,8) 10oz bag chopped romaine (7) FRUIT 1 pint raspberries (8) 1 cantaloupe (11) 3-4 lemons (3,5,6) 1 bunch grapes (6) 2 apples (6) MEAT & SEAFOOD 2 whole chickens (1,12) ~1# pork tenderloin (2) 1# ground bison, OR ground beef (4) 3-3.5# beef brisket, grassfed preferred (3) 4 salmon fillets, 4-6oz ea. (5) EGGS 34 eggs, omega 3 (6,8,10,breakfasts) DAIRY, optional 8oz crumbled feta cheese (10) 4oz parmesan (4) FROZEN 20oz frozen spinach (9) 40oz frozen mixed berries (9) NUTS & DRIED FRUIT 1/2 c pecans (11) 1/2 c hemp seeds OR flax seeds (11) 1c raisins (11) OILS & VINEGARS ~2c olive oil 1T apple cider vinegar (2,11) 2T red wine vinegar (7) PANTRY 1½ c quinoa, OR cauliflower rice (2,5) 24oz canned wild salmon, Wild Planet recommended (6) 2c sliced kalamata olives (7,10) 2 cans white hominy (12) 7oz can chipotle in adobo (12) 14oz quartered artichoke hearts in water (7)* ~1c Dijon mustard (2,6,11)* 32 oz tomato sauce (4)* 3.5 oz jar capers (5) ~2 1/4c almond butter, OR nut butter of choice (6,9,11)* ~1/3 c maple syrup, optional (2,11) 1/2c coconut flakes, unsweetened (11)* ~1/4 c coconut flour (6) 5 freezer quart baggies (9) SPICES 4-5T Italian seasoning (3,4)* ½ tsp turmeric (3) 2T cumin powder (3) 1T garlic powder (3) 2T dried basil (7) 1/4c dried parsley (10) 1T cinnamon (11) 1T dried oregano (12)