Preparation Directions

For the Pork:  Begin by laying out a large piece of plastic wrap.  Set the Pork Loin on top of it.  Using 2 tablespoons of the taco seasoning, completely coat the outside of the pork with the seasoning & wrap plastic around meat.  Place inside of a large {2-gallon size} baggie or double wrap with plastic & then place foil on the outside to seal the meat.  In a very large jar, combine 2 cups of salsa, unsweetened marmalade, coconut aminos, remaining 4 tablespoons of taco seasoning & garam masala.  Shake well & store in the refrigerator.  Scrub the outside of the sweet potatoes & dry.  Store at room temperature.   When you are ready to make this dish:  pour ½ cup olive oil into a large, oven safe stock pot & remove pork loin from plastic wrap & brown on all sides.  Wrap each sweet potato in foil & place in an oven safe dish & set inside oven next to the pork.  Pour salsa mixture over pork, cover & bake @ 250 for 3-4 hours {45 minutes per pound}.  Follow remaining directions on recipe!

For the Shrimp:            Combine Olive oil, lemon juice, onion, garlic, seasonings & parsley in a large sealable container.  Cut the lemons into quarters & store in a glass jar.  Wash & dry zucchini & cut into bit size pieces, pour 2 tablespoons of olive oil over it & store in a sealed container.  When you are ready to make this dish:  preheat oven to 425.  Place zucchini in a 9x13 glass dish, sprinkle with salt & pepper & bake for 25 minutes, remove & keep warm.  While zucchini is in the oven, place shrimp in a large glass-baking dish, pour marinade over shrimp, place quartered lemon around edges of dish.  Reduce heat to 400 & bake 12-15 minutes until shrimp are pink.  Garnish with extra parsley & serve with zucchini.

For the Chicken:            Combine basil, salt, pepper & allspice together.  Place chicken breast into a large baggie.  Pour in seasoning & seal & shake to coat chicken.  Combine all the ingredients for the sauce, except the fresh basil, in a large container with a sealable lid.  Store chicken & sauce in the refrigerator until ready to cook.  When you are ready to make this dish:  preheat oven to 350 & follow directions for baking a spaghetti squash.  Wash & dry basil & tear the appropriate amount for the sauce.  Pour olive oil into a large sauté pan & brown chicken about 4-5 minutes per side.  Add basil to sauce & pour over chicken, cover & simmer 30 minutes.  Serve with spaghetti squash.

For the Meatballs & Chutney:            combine meat with almond flour, shallot, sauce, tomato paste & seasonings.  Form into 12 equal sized meatballs & store in a sealed container in the refrigerator.  In a food processor, place cashews, garlic, habanero pepper, mint leaves, coriander, salt, pepper & honey.  Pulse until all ingredients are chopped & well blended.  Add in oil, lime juice & coconut cream.  Blend well, taste & adjust salt if needed.  Store in a tightly sealed glass jar until ready to serve.  When you are ready to make this dish:  preheat oven to 425, wrap each meatball with one piece of bacon.  Bake about 25 minutes & serve with mint chutney.  {You will want to set the chutney out while meatballs are baking so it will be room temperature}

For the Taco Soup:  Make this whole recipe on day 1 because it's quick & easy ~ follow directions on recipe.  When you are ready to serve this dish:  reheat over low on top of stove or heat individual portions using your preferred method.

Love, Cara