Weekly Meal Prep · Houston, TX

Citrus and garlic meal prep with salmon, chicken Kiev balls, wild rice and baked vegetable sides

September 14, 2026

Date

Weekly Meal Prep

Service

5 hours

Prep Time

Dishes

Browned cheese covers Low Carb Zucchini & Yellow Squash Gratin, with green and yellow rounds visible beneath.

Orange crescents of Parmesan Roasted Acorn Squash show dark green skins under finely grated cheese on white parchment.

Green florets and browned crowns fill a parchment-lined tray of Lemon Garlic Broccoli beneath a fine pale topping.

What We Prepared

Complete Menu

Weekly Meal Prep · September 14, 2026

Proteins

Cilantro Lime Salmon Fillets

Crispy Baked Chicken Kiev Balls with Marinara Dip

NY Strip Steaks with Cherry Balsamic Sauce on the Side

Lemon Garlic Parmigian Chicken Thighs

Starchy Sides

Wild Rice Pilaf with Dried Cherries, Pecans and Herbs

Vegetables

Lemon Garlic Broccoli

Parmesan Roasted Acorn Squash

Garlic Butter Cauliflower Steaks

Low Carb Zucchini & Yellow Squash Gratin

Created by Chef Ana

Photo Gallery

Wild Rice Pilaf with Dried Cherries, Pecans and Herbs shows mixed grains and pecan pieces beneath lemon.

Golden crumb-coated rounds of Crispy Baked Chicken Kiev Balls with Marinara Dip sit topped with chopped herbs. — The marinara dip named on the menu is outside this frame.

Lemon slices rest across browned chicken pieces in white parchment, with chicken Kiev balls and salmon behind. — The foreground chicken pieces do not match a separate dish listed on the supplied menu.

Seared meat portions carry a glossy dark topping in brown parchment, with lime-topped salmon visible behind. — The supplied menu does not identify the meat or its dark topping.

Lime-topped Cilantro Lime Salmon Fillets sit beside dark-topped meat, with rows of green vegetables behind.

Chef Ana's Perspective

Chef's Notes

For this week's menu, I would pair Cilantro Lime Salmon Fillets with Wild Rice Pilaf with Dried Cherries, Pecans and Herbs. The cherries and pecans give the rice a different bite alongside the salmon. For another meal, I'd put Crispy Baked Chicken Kiev Balls with Marinara Dip beside Lemon Garlic Broccoli, keeping the crumb coating and green florets distinct on the plate.

Read the full notes

I recommend reheating Crispy Baked Chicken Kiev Balls with Marinara Dip uncovered at 350°F for about 15–20 minutes, checking that the centers are hot. Warm the marinara separately and add it when serving so the crumbs stay crisp. For Cilantro Lime Salmon Fillets, use a covered oven-safe dish at 325°F, start checking after 10 minutes, and heat refrigerated leftovers until they are heated through.

I included both Low Carb Zucchini & Yellow Squash Gratin and Parmesan Roasted Acorn Squash because they bring different textures to the vegetable selection. The gratin has thin rounds under a joined layer of browned cheese, while the acorn squash keeps its curved slices and dark skins. Garlic Butter Cauliflower Steaks add larger browned pieces, so the vegetable choices offer more than a change of color.

Chef Ana

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