Weekly Meal Prep · Houston, TX

Mexican, Spanish and Italian influences with chicken verde, chorizo shrimp, vegetable gnocchi and cherry tart

October 19, 2026

Date

Weekly Meal Prep

Service

5 hours

Prep Time

Dishes

Dark glaze stripes Balsamic Glazed Asparagus, with green spears and browned tips gathered at one end.

Wholesome Cherry Tart shows dark cherries across a golden filling, bordered by a pale, crimped pastry crust.

Shredded Chicken Verde with Tomatillos sits in green sauce beneath chopped herbs and two upright lime wedges.

What We Prepared

Complete Menu

Weekly Meal Prep · October 19, 2026

Proteins

Crispy Baked Chicken Fingers

Shredded Chicken Verde with Tomatillos

Spanish Chorizo & Corn Shrimp

Starchy Sides

Lemon Spring Peas Rice Pilaf

Zucchini & Bell Peppers Gnocchi

Sweets

Wholesome Cherry Tart

Vegetables

Balsamic Glazed Asparagus

Crispy Baked Cauliflower Patties

Created by Chef Ana

Photo Gallery

Zucchini & Bell Peppers Gnocchi fills a rectangular dish with red pepper pieces, leafy greens and a fine pale topping.

Lemon Spring Peas Rice Pilaf combines white rice and green peas beneath chopped herbs and overlapping lime slices.

Spanish Chorizo & Corn Shrimp pairs curled shrimp with yellow corn, chopped herbs and three overlapping lemon slices.

Coarse golden crumbs cover Crispy Baked Chicken Fingers, piled in overlapping layers with patches of deeper browning.

Golden chicken fingers show uneven crumb ridges and browned edges, with another batch visible behind the front dish.

Asparagus and cherry tart fill the foreground, with dark glaze, crimped pastry and breaded chicken behind.

Chef Ana's Perspective

Chef's Notes

I would start this week's meals with Spanish Chorizo & Corn Shrimp alongside Lemon Spring Peas Rice Pilaf. Shredded Chicken Verde with Tomatillos gives the same pilaf a second pairing, with green sauce to spoon through the rice. For another meal, I would pair Crispy Baked Chicken Fingers with Balsamic Glazed Asparagus, keeping the crumb coating away from the glaze until serving.

Read the full notes

For reheating Crispy Baked Chicken Fingers and Crispy Baked Cauliflower Patties, I recommend a single layer on a baking sheet at 350°F, uncovered. Start checking at 12 minutes and continue until the centers are hot; thicker pieces may need longer. I would heat Shredded Chicken Verde with Tomatillos separately in a covered saucepan over medium-low heat, stirring until the chicken is hot so the sauce heats through with it.

I like the contrast between Zucchini & Bell Peppers Gnocchi and Crispy Baked Cauliflower Patties in this menu. The gnocchi has red pepper pieces and loose leafy garnish, while the patties hold their chopped vegetables in compact, browned rounds. Wholesome Cherry Tart closes the menu with another distinct texture: a crimped pastry edge around golden filling dotted with dark cherries.

Chef Ana

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