Chef Ana
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Weekly Meal Prep · Houston, TX

Herb-forward American plates with Mediterranean sides and a coffee cinnamon cake to finish

July 14, 2026
Date
Weekly Meal Prep
Service
5 hours
Prep Time
8
Dishes
Dill and diced tomato freckle the browned chicken mozzarella patties, packed edge to edge in their baking dish.
Panko and parsley crust five salmon fillets on parchment, each one topped with a thin lemon wheel.
Lemon garlic pork chops sit under chopped parsley beside cubed halloumi, zucchini coins and chickpeas.
What We Prepared

Complete Menu

Weekly Meal Prep · July 14, 2026
Proteins
Chicken dill tomatoes mozzarella patties with yogurt horseradish dip on the side
Lemon garlic & herbs pork chops
Herbs & panko baked salmon
Starchy Sides
Broccoli Parmesan orzo
Peas & carrots basmati rice
Sweets
Coffee cinnamon cake
Vegetables
Sesame garlic green beans
Seared halloumi, yellow squash & chickpeas
Created by Chef Ana

Photo Gallery

Dill and diced tomato freckle the browned chicken mozzarella patties, packed edge to edge in their baking dish.
The tomato goes in raw and diced so it holds its shape instead of watering out the mix.
Panko and parsley crust five salmon fillets on parchment, each one topped with a thin lemon wheel.
Parchment under the fillets means the crust lifts away whole when the tray comes out.
Lemon garlic pork chops sit under chopped parsley beside cubed halloumi, zucchini coins and chickpeas.
Lemon garlic pork chops sit under chopped parsley beside cubed halloumi, zucchini coins and chickpeas.
Eleven containers line up: panko salmon with lemon, dill chicken patties, broccoli orzo and cinnamon cake.
The yogurt horseradish dip at the far left travels apart from the patties it belongs to.
Broccoli florets in Parmesan orzo and golden halloumi cubes crowd behind a tray of panko salmon.
Broccoli florets in Parmesan orzo and golden halloumi cubes crowd behind a tray of panko salmon.
Cinnamon sugar cracks across the top of a coffee cake baked in parchment, broccoli orzo behind it.
Cinnamon sugar cracks across the top of a coffee cake baked in parchment, broccoli orzo behind it.
Chef Ana's Perspective

Chef's Notes

The chicken dill patties are ground chicken with diced tomato and mozzarella folded through, which makes a wet mix that wants to spread in the pan. I sear them hard on one side for colour, then finish them in the baking dish so the cheese sets instead of running out. The dill goes on afterwards, off the heat, because it turns grey the second it cooks.

Read the full notes

This dish is the one sweet thing on the list and it is deliberately plain. Coffee cinnamon cake, single layer, coffee in the batter and cinnamon sugar over the top so the surface cracks as it cools. It bakes in the dish in and sits next to the broccoli Parmesan orzo in the fridge.

Yellow squash and zucchini are cheap and genuinely good at the market right now, which is why they carry the halloumi instead of a heavier starch. I buy them small enough that the seeds have not set, cut them thick, and colour them in the pan the halloumi just came out of.

The panko salmon reheats at 400°F for 9 minutes, uncovered, straight from the fridge — the fillets are thin and they overshoot fast. Pork chops want 350°F for 12 minutes under foil, then two minutes with the foil off. The halloumi with squash and chickpeas is the one thing I would happily eat cold, and the sesame garlic green beans are better that way too.

Chef Ana

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