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.