Chef Ana
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Weekly Meal Prep · Houston, TX

French, Korean and herb-forward family meal prep with chicken skewers, chimuchuri shrimp and turmeric rice

August 4, 2026
Date
Weekly Meal Prep
Service
5.5 hours
Prep Time
16
Dishes
Garlic Parmesan chicken skewers cross turmeric rice beside Korean beef, shrimp, coq au vin, spinach beans and vegetables.
Turmeric rice and Korean ground beef divide chicken skewers, spinach beans, baby corn, edamame salad and coq au vin.
Edamame and pepper salad fills the foreground beside sesame broccolini, mushroomy coq au vin, Korean beef and shrimp.
What We Prepared

Complete Menu

Weekly Meal Prep · August 4, 2026
Proteins
Garlic Parmesan chicken skewers
Chimuchuri shrimp
Korean ground beef
“Coq au vin” French chicken stew
Ground beef
Baked chicken thighs
Baked shrimp
Salads
Cucumber, baby bell peppers and edamame salad with Asian dressing
Starchy Sides
Garlic turmeric fluffy rice
Roasted fingerling potatoes & cherry tomatoes
Baked potatoes
Vegetables
Sauteed spinach & butter beans
Miso-glazed mushroom & broccolini
Baby corn & bell pepper stir fry
Steamed broccolini
Steamed baby corn
Created by Chef Ana

Photo Gallery

Garlic Parmesan chicken skewers cross turmeric rice beside Korean beef, shrimp, coq au vin, spinach beans and vegetables.
Garlic Parmesan chicken skewers cross turmeric rice beside Korean beef, shrimp, coq au vin, spinach beans and vegetables.
Turmeric rice and Korean ground beef divide chicken skewers, spinach beans, baby corn, edamame salad and coq au vin.
Turmeric rice and Korean ground beef divide chicken skewers, spinach beans, baby corn, edamame salad and coq au vin.
Edamame and pepper salad fills the foreground beside sesame broccolini, mushroomy coq au vin, Korean beef and shrimp.
Edamame and pepper salad fills the foreground beside sesame broccolini, mushroomy coq au vin, Korean beef and shrimp.
▶ Watch
Herb-coated chimuchuri shrimp curl beside coq au vin chicken covered with mushrooms, carrots, bacon and parsley.
Herb-coated chimuchuri shrimp curl beside coq au vin chicken covered with mushrooms, carrots, bacon and parsley.
Twisted chicken skewers sit between scallion-topped Korean beef and baby corn stir fry with red peppers.
Twisted chicken skewers sit between scallion-topped Korean beef and baby corn stir fry with red peppers.
Two pans of turmeric rice sit below roasted fingerling potatoes and tomatoes, spinach with butter beans and chicken skewers.
Two pans of turmeric rice sit below roasted fingerling potatoes and tomatoes, spinach with butter beans and chicken skewers.
Mushrooms, carrots and bacon cover coq au vin chicken beside chimuchuri shrimp, Korean beef and sesame broccolini.
Mushrooms, carrots and bacon cover coq au vin chicken beside chimuchuri shrimp, Korean beef and sesame broccolini.
Chicken skewers and chimuchuri shrimp anchor a full spread of turmeric rice, Korean beef, coq au vin and vegetables.
Chicken skewers and chimuchuri shrimp anchor a full spread of turmeric rice, Korean beef, coq au vin and vegetables.
Chef Ana's Perspective

Chef's Notes

Coq au vin is a French classic built by braising chicken with mushrooms and vegetables until the sauce gathers around it. Korean ground beef uses the opposite technique: high heat and a wide pan keep the pieces browned and separate. Chimuchuri shrimp cook only until curled, while the garlic Parmesan chicken skewers need enough time to color along every twist.

Read the full notes

Shrimp is the allergen to flag twice here because both the chimuchuri shrimp and the kids baked shrimp contain shellfish. Parmesan also makes the garlic Parmesan chicken skewers a dairy dish, even though the coating looks light. For an allergy request, I would confirm the ground beef, baked chicken thighs and all shared utensils before treating any child portion as an alternative.

Baby bell peppers, cherry tomatoes and broccolini carry the seasonal August color in this cook. The cucumber, baby bell pepper and edamame salad stays raw and crisp, while roasted fingerling potatoes with cherry tomatoes concentrate the same sweetness in the oven. Miso-glazed mushroom and broccolini adds a darker savory side beside the bright garlic turmeric rice.

Chef Ana

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