Fall 2017 Meal Prep Challenge, Week 2, 2 Servings
(x) = servings yielded per recipe

1. Meal 1: Kalua Pork w/ Slaw (pork x10, slaw x6)
2. Meal 2: Chimichurri Flank Steak w/ Green Beans & Baked Potatoes (x2)
3. Meal 3: Basil Balsamic Shrimp w/ Roasted Tomato, Asparagus & Zucchini (x4)
4. Meal 4: Asian Lettuce Wraps (x4)			
5. Meal 5: Cod Poached in Marinara w/ Quinoa (x2)
6. Lunch 1:  Egg & Avo Salad (x4)
7. Breakfast 1: Fiesta Breakfast Bowl (x6)
8. Breakfast 2: Mini Egg-Free Quiches (x6)		
9. Snacks: Plums (x4), Banana Cherry Nice Cream (x6), Cukes & Sunbutter (x4)

*Note: read ingredient list to avoid added gluten, sugars & msg.


HERBS & VEGGIES
1 head garlic (2,4)
1 bunch Italian parsley (2)
1 bunch cilantro (2,4)  
1 bunch basil (3)
2” knob ginger (4)
1 bunch green onions (2,4)
3 red bell pepper (4,7)
3 yellow bell pepper (4,7)
4 avocados (1,6) 
~3c green beans (2,lunch)
2 zucchini (3)
1 bunch asparagus (3)
1 pint cherry tomatoes (3)
2 cucumbers (9)
2 carrots (4)
8oz sliced mushrooms (4)
1 small red onion (7)
6 baking potatoes (or sub sweet potatoes) (2,7)
1.5# coleslaw mix or shredded cabbage (1)
Lettuce for wraps (Bibb or romaine) (4) 
1 bunch endive leaves or romaine (6)
5oz mixed greens (lunch) 


FRUIT
8 plums (9)
6 bananas (9)
16oz strawberries (lunch, 8)

MEAT & SEAFOOD
~4.5# boneless pork shoulder roast (1)
6 chicken sausage links (7)
1# ground dark turkey (4)
1# grassfed flank steak (2)

EGGS
8 eggs, omega-3 (6) 
note: add 12 eggs if using eggs in quiches (8)

DAIRY, optional

3⁄4 c Gruyere, grated (8)
(OR sub Swiss cheese) 
2oz feta (lunch)

FROZEN
2# shrimp (3)
2 cod fillets (5)
(note: can purchase fresh and then freeze)
8oz chopped spinach (8) 
~16oz frozen cherries (9)


NUTS & DRIED FRUIT
1/4 c sliced almonds (lunch) 

OILS & VINEGARS
~2 3/4 c olive oil
1T apple cider vinegar (1) 
1/2 c red wine vinegar (2) 
1/2 c balsamic vinegar (3) 
2T toasted sesame oil (4) 
2T rice vinegar (4) 


PANTRY
1/2 c quinoa or 1 bag cauli rice (5)
8oz can water chestnuts (4)
3T tamari (or coconut aminos) (4)
15oz jar salsa of choice (1,7,wk3)*
~12oz marinara sauce (5)*
1/2 c julienned sundried tomatoes (8)*
2 1/2 c garbanzo bean flour for egg-free quiches (8) 
Mini or regular muffin liners (8)
1/4 c mayo (6)* 
~2 1/2 T honey (1,4)
1/2c sunbutter (9)* 
8 corn tortillas or sub lettuce wraps (1)

SPICES
1T chili powder (7)*
1T smoked or Hawaiian sea salt (1)
1/4tsp turmeric (8) 
¼tsp nutmeg (8) 
~2tsp crushed red pepper (2,4)