Mediterranean and Italian meal prep with tomato-cilantro chicken, seafood cioppino and autumn vegetable sides

I recommend serving Seafood Cioppino with Sourdough Toasts early in the week and freezing any Green Minestrone Soup with Kale, White & Green Beans that will not be eaten within three to four days. For a refrigerated single serving, I would start reheating in a saucepan over medium-low heat for 5–8 minutes, stirring and checking that it is hot throughout. I'd warm the sourdough separately at 350°F for 5–7 minutes and add it at the table so it keeps its crunch.

The preparation photos show how I build Bacon-Wrapped Pork Tenderloin: the seasoned tenderloin goes across overlapping bacon strips before wrapping. In the finished slices, that bacon forms a distinct outer band around the pink center. I'd pair it with Sweet Potato & Bell Pepper Hash with Herbed Sour Cream, using the hash's diced vegetables as a contrast to the broad slices of pork.