Weekly Meal Prep · Spring, TX

European-inspired meal prep with chicken Kiev balls, Spanish chorizo shrimp and lemony vegetable sides

October 27, 2026

Date

Weekly Meal Prep

Service

5 hours

Prep Time

Dishes

Spanish chorizo shrimp and sliced steak anchor the spread, with rainbow carrots, crumb-coated chicken balls and greens.

Sliced steak shows pink centers and browned edges, with rosemary sprigs and whole garlic cloves alongside.

Honey thyme roasted rainbow carrots show orange, yellow and purple strips beneath chopped green herbs.

What We Prepared

Complete Menu

Weekly Meal Prep · October 27, 2026

Proteins

Crispy Baked Chicken Kiev Balls with Marinara Dip

Spanish Chorizo & Corn Shrimp

Lemon Garlic Sea Bass

Rosemary Garlic Filet Mignon

Starchy Sides

Roasted Garlic, Cauliflower & Potatoes Puree

Lemony Couscous with Fresh Herbs & Pomegranate

Vegetables

Italian Style Green Beans with Blistered Cherry Tomatoes

Honey Thyme Roasted Rainbow Carrots

Caramelized Lemon Broccolini

Created by Chef Ana

Photo Gallery

Long green stems and browned florets fill the dish of caramelized lemon broccolini beside a lemon wedge.

Pale golden crumbs coat chicken Kiev balls scattered with chopped green herbs, with couscous and green beans behind.

White fish portions have golden seared surfaces, sliced garlic and green herbs beside a thick lemon wedge.

Lemony couscous and chorizo shrimp fill neighboring dishes, with red pomegranate seeds, yellow corn and green herbs.

Herb couscous with pomegranate sits above sliced steak, with rainbow carrots and crumb-coated chicken balls nearby.

Chef Ana's Perspective

Chef's Notes

For this Spring, TX menu, I would pair Spanish Chorizo & Corn Shrimp with Lemony Couscous with Fresh Herbs & Pomegranate. Corn and pomegranate bring two different kinds of sweetness, with herbs and lemon connecting the dishes. Crispy Baked Chicken Kiev Balls with Marinara Dip offer another meal alongside Caramelized Lemon Broccolini, so the same lemon theme carries into a different plate.

Read the full notes

Roasted Garlic, Cauliflower & Potatoes Puree includes both cauliflower and potatoes, so I count it as a starchy side when planning these meals. Spanish Chorizo & Corn Shrimp contributes protein from shrimp and chorizo along with starch from corn. I would add Italian Style Green Beans with Blistered Cherry Tomatoes to that pairing for a vegetable side with whole beans and softened tomatoes.

For reheating cooked leftovers, I recommend an uncovered oven dish for Crispy Baked Chicken Kiev Balls with Marinara Dip so steam can escape from the coating. Start checking after 15 minutes at 350°F, and continue until the centers are hot; warm the dip separately. For Roasted Garlic, Cauliflower & Potatoes Puree, I recommend a covered microwave-safe bowl in 60-second intervals, stirring between each until it is hot throughout.

Chef Ana

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