Nov 10 Weekly Meal Plan

Welcome aboard if you’re new! Our meal planning tool is your personalized meal prep assistant –  you can tweak your serving sizes or skip some recipe options, it’s all in your hands! Our meal plans are meant to be a guide, so feel free to use all recipes or just a few to get you started!  Click on each recipe to learn more prep tips. Enjoy the meals at your pleasure, but here’s an example of how we plan out the meals during the week:

	Breakfast	Lunch	Dinner
Mon	Sweet Potato Egg Frittata	Balsamic Pork Chops	Beef Tomatillo Soup
Tues	Persimmon Muffins	Chicken Enchilada Stuffed Peppers	Moroccan Chicken and Couscous
Wed	Sweet Potato Egg Frittata	Balsamic Pork Chops	Beef Tomatillo Soup
Thurs	Persimmon Muffins	Chicken Enchilada Stuffed Peppers	Moroccan Chicken and Couscous

Set Your Pace

• If you’re a beginner at meal prep: Be prepared to set aside 2-3 hours. Once mise en place is complete, all of these recipes can be completed one by one.
• If you’re a meal prep pro, use the sequenced steps below: These steps give you the flexibility to cook items simultaneously in a sequence of events.
• Be sure to set timers and check on food items to avoid overcooking. Sequencing will save you time and meal prep can be done in 1-2 hours.

Meal Prep Run Down

Chopping and Prepping Ingredients:

1. Gather all ingredients, spices, tools, and equipment in advance and review the recipes to ensure a smooth, stress-free meal prep.

Cooking Phase 1: Oven Recipes:

1. Sweet Potato Egg Frittata: Preheat the oven to 400°F, slice the peeled sweet potato into 1/4-inch rounds, whisk the eggs with salt, grease a baking dish with olive oil, layer in the sweet potato, pour the eggs over top, sprinkle with green onions, and bake for 10–15 minutes until set.
2. Persimmon Muffins: Peel and puree the persimmons with olive oil, whisk in the egg, brown sugar, and cinnamon, then add the dry ingredients until smooth, pour the batter into a greased muffin pan, top with sliced almonds, and bake for 15–20 minutes.

Cooking Phase 2: Stove Top Recipes:

1. Balsamic Pork Chops: Slice the persimmons, season and sear the pork chops with balsamic and spices until they reach 145°F, then sauté the persimmons in the same pan and serve together with a side salad.
   Stuffed Chicken Enchilada Peppers: Halve and core the bell peppers, mix the shredded chicken with red onions, cilantro, and enchilada sauce, fill the peppers, bake for 20–25 minutes until tender, then top with sliced avocado and serve with a side salad.
2. Beef Tomatillo Soup: Sauté the onions in oil, add and cook the ground beef with garlic, then stir in the broth, tomatillo sauce, vegetables, and seasonings, simmer for 10 minutes, and finish with cilantro, red onions, and jalapeños.
3. Moroccan Chicken and Couscous: Sauté the onions, then cook the seasoned chicken, deglaze with water, stir in garlic, ginger, and tomatoes, cook the couscous separately according to package instructions, and serve the chicken over the fluffed couscous.

Final Steps:

1. Storage: Once all the dishes are fully cooked, plate everything into individual containers. Allow them to cool to room temperature before placing them in the refrigerator for storage. This will keep your meals fresh and ready to enjoy throughout the week.

If you’re sequencing your meal prep, be sure to keep an eye on everything! Make sure food is kept refrigerated under 40F degrees until ready to eat.

Assembly Tips

• Evenly divide meals according to the serving size
• Let all items cool before placing them in the refrigerator
• Keep all items refrigerated under 40°F until ready to eat or reheat
• Breakfast: Both meals can be reheated in the microwave
• Lunch: Both meals can be reheated quickly in the microwave.
• Dinner: Both meals can be reheated quickly in the microwave.

Extra Flavors and Substitutions

• Egg Frittata: Serve with a side of mixed greens or sliced tomatoes for added freshness and color.
• Persimmon Muffins: If persimmons aren’t available, swap with mashed ripe pears or bananas for similar sweetness and moisture.
• Pork Chops: Serve alongside roasted Brussels sprouts or steamed green beans to balance the sweetness of the persimmons.
• Chicken Enchilada Peppers: Replace shredded chicken with black beans or lentils for a high-protein vegetarian option.
• Beef Tomatillo Soup: Enjoy with warm corn tortillas or a side of rice to soak up the flavorful broth.
• Moroccan Chicken: Swap couscous for quinoa or brown rice if you want a gluten-free or higher-fiber base.

Extra Leftover Ingredients Not Used

• Protein: Freeze any uncooked meats and save for a later recipe, or you can cook the full amount, and freeze the portion that you do not eat, and save for later use.
• Fruit: Use leftover fruit in smoothies, on top of yogurt, or with your cereal
• Veggies: Freeze any leftover veggies for later use. Use leftover herbs in omelets or other dishes for the weekend

Helpful Resources