Chef Ana
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Weekly Meal Prep · Houston, TX

Grain-light Mediterranean and Japanese cooking built around fish, steak and dips served on the side

July 6, 2026
Date
Weekly Meal Prep
Service
5 hours
Prep Time
9
Dishes
Greek paprika chicken skewers browned at the edges, buried under chopped parsley and cilantro, still on their sticks.
Riced cauliflower tossed with sliced carrot, peas, scrambled egg and a thick scatter of green spring onion.
Two floral dishes hold sliced filet mignon and teriyaki chicken, with chickpea cucumber salad and fajita peppers alongside.
What We Prepared

Complete Menu

Weekly Meal Prep · July 6, 2026
Proteins
Crispy baked herbed halibut filet
Teriyaki chicken
Greek paprika chicken skewers with yogurt cilantro dip
Med rare rosemary garlic filet mignon steaks with yogurt horseradish dip on the side
Salads
High fiber Portuguese fresh salad with chickpeas, veggies, herbs & balsamic dressing on the side
Starchy Sides
Curry baked plantain with avo cilantro dip on the side
Vegetables
Cauliflower "fried" rice with carrots, peas & egg
Garlic broccoli & paneer stir fry
Fajita-style bell peppers & red onions
Created by Chef Ana

Photo Gallery

Greek paprika chicken skewers browned at the edges, buried under chopped parsley and cilantro, still on their sticks.
Greek paprika chicken skewers browned at the edges, buried under chopped parsley and cilantro, still on their sticks.
Riced cauliflower tossed with sliced carrot, peas, scrambled egg and a thick scatter of green spring onion.
Every dish leaves labelled by hand, so nothing has to be guessed at on a Wednesday night.
Two floral dishes hold sliced filet mignon and teriyaki chicken, with chickpea cucumber salad and fajita peppers alongside.
Two floral dishes hold sliced filet mignon and teriyaki chicken, with chickpea cucumber salad and fajita peppers alongside.
Broccoli florets and paprika-dusted paneer batons tossed together, the paneer edges gone deep gold in the pan.
Broccoli florets and paprika-dusted paneer batons tossed together, the paneer edges gone deep gold in the pan.
Panko and herbs bake into a rough gold crust over white halibut, fresh parsley torn over the top.
The crust goes on dry and the fish goes straight into a hot oven, which is what stops it steaming.
Pink centres run the length of every filet mignon slice, chopped parsley and garlic scattered across the dish.
Pink centres run the length of every filet mignon slice, chopped parsley and garlic scattered across the dish.
Black and white sesame seeds cover teriyaki chicken sitting in a dark glossy sauce with sliced scallion.
Black and white sesame seeds cover teriyaki chicken sitting in a dark glossy sauce with sliced scallion.
Cucumber, chickpeas and red onion sit under torn basil, with cilantro-covered bell peppers and red onions above.
Cucumber, chickpeas and red onion sit under torn basil, with cilantro-covered bell peppers and red onions above.
Herb-crusted halibut anchors the near end, curry baked plantain and dip jars sitting at the far side.
The dips travel in their own jars: avocado cilantro for the plantain, yogurt horseradish for the steak.
Chef Ana's Perspective

Chef's Notes

The crust on the crispy baked herbed halibut is panko, parsley and garlic pressed onto a fillet that has been patted properly dry. Wet fish steams under its own crust and you end up with wet breadcrumbs, so the fillets go into a 425°F oven the moment the crust is on. The filet mignon steaks are the opposite problem: hard sear in a heavy pan, then pulled at medium rare and rested fifteen minutes before slicing, because slicing hot loses the juice into the dish.

Read the full notes

The Portuguese fresh salad is the dish I make most in July, when cucumbers and peppers are at the peak of their season and cost almost nothing at the market. It is chopped small on purpose, chickpeas and cucumber and red onion in roughly equal pieces, so a forkful gets all of it rather than one ingredient at a time. The balsamic goes in a separate jar because the cucumber weeps within an hour of dressing. The cauliflower fried rice does the same job on the hot side of the menu, standing in for a grain without going soft by Thursday.

Worth knowing what is in what. Gluten appears in exactly one place on this menu, the panko crust on the halibut, and nowhere else. Dairy is more spread out: paneer through the garlic broccoli stir fry, and yogurt in both the cilantro dip for the Greek paprika chicken skewers and the horseradish dip for the filet mignon. There are no nuts anywhere, and the teriyaki chicken and curry baked plantain are clear of dairy as well.

Reheating, in order of how fussy each one is. The halibut wants 10 minutes at 400°F uncovered on a rack or a sheet, never a microwave, or the panko turns to paste. Teriyaki chicken is forgiving: 12 minutes at 350°F covered, spooning the sauce back over halfway.

Chef Ana

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