Fall 2017 Meal Prep Challenge, Week 1, 4,1 Servings
(x) = servings yielded per recipe

1. Meal 1: Roasted Chicken w/ Zucchini, Carrot & Celery (chicken x12; veggies x4)
2. Meal 2: Maple Mustard Pork w/ Brussels, Mushrooms and Quinoa (pork x4; veggies x6)
3. Meal 3: Brisket over Mashed Cauliflower w/ Green Beans (brisket x10; veggies x8)
4. Meal 4: Bison Marinara over Zoodles (x5)
5. Meal 5: Salmon Picatta w/ Asparagus & Quinoa (x5)
6. Lunch 1: Salmon Cakes (x2)
7. Lunch 2: Greek Salad w/ Chicken (x2)
8. Breakfast 1: Green Eggs w/ Berries (x1)
9. Breakfast 2: AB & J Green Monster Smoothie (x5)
10. Breakfast 3: Mediterranean Frittata (x5)
11. Snacks: Cinnamon Raisin Energy Bites (x4), Cantaloupe (x2), Bell Pepper w/ Maple Mustard (x2)
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)
1 cucumber (7)
4 large zucchini (1,4)
(OR sub pre-made zoodles)
2 pints cherry tomatoes (7,10)
1 avocado (6) 
1 red or yellow bell pepper (11)
2# Brussels sprouts (2)
2 heads cauliflower (3)
8c (~2.5#) green beans (3)
1 bunch asparagus (5)
1 red onion (10,12)
8oz sliced mushroom (10)
3x 8oz whole mushrooms (2)
5oz bag arugula (10)
5oz baby kale (4,8)
(OR sub baby spinach)
5oz bag chopped romaine (7)


FRUIT
1 pint raspberries (8)
1 cantaloupe (11)
3-4 lemons (5,6)
1 small bunch grapes (6)
1 apple (6) 


MEAT & SEAFOOD
2 whole chickens (1,12)
~1-1.5# pork tenderloin (2)
1# ground bison (4)
(OR sub ground beef)
3.5-4# beef brisket (3)
(grassfed preferred)
5 salmon fillets, 4-6oz ea. (5)

EGGS
18 eggs, omega 3 (6,8,10,breakfasts)

DAIRY, optional

4oz crumbled feta cheese (10)
4oz parmesan (4)

FROZEN
10oz frozen spinach (9)
20oz frozen mixed berries (9)
 


NUTS & DRIED FRUIT
1/4 c pecans (11)
1/4 c hemp seeds OR flax seeds (11)
1/2 c raisins (11)

OILS & VINEGARS
~1 3/4 c olive oil
1T apple cider vinegar (2,11)
1T red wine vinegar (7)  


PANTRY
2 c quinoa, OR cauliflower rice (2,5)
12oz canned wild salmon, Wild Planet recommended (6)
1c sliced kalamata olives (7,10)
2 cans white hominy (12)
7oz can chipotle in adobo (12)
14oz quartered artichoke hearts in water (7)*
~3/4 c Dijon mustard (2,6,11)* 
32oz tomato sauce (4)*
3.5oz jar capers (5)
~1c almond butter (6,9,11)* (OR sub nut butter of choice)
~1/3 c maple syrup, optional (2,11)
1/4 c coconut flakes (11)*(unsweetened)
~2T coconut flour (6)
5 freezer quart baggies (9)

SPICES
4-5T Italian seasoning (3,4)*
½tsp turmeric (3)
2T cumin powder (3)
1T garlic powder (3)
1T dried basil (7)
2T dried parsley (10)
1 1/2 tsp cinnamon (11)
1T dried oregano (12)