Weekly Meal Prep · Houston, TX

Greek-inspired beef meatballs, lemony fish and rice, bacon-wrapped pork and vegetable-filled chicken

October 5, 2026

Date

Weekly Meal Prep

Service

5 hours

Prep Time

Dishes

Chicken quesadillas show red pepper strips and melted cheese above lemon-garnished mahi mahi with chopped herbs.

Sweet potato and bell pepper hash fills a square dish beneath chicken quesadillas with golden edges and red peppers.

Veggie-stuffed chicken pockets have a golden crumb coating, with red and green vegetable filling visible along their edges.

What We Prepared

Complete Menu

Weekly Meal Prep · October 5, 2026

Proteins

Greek Style Beef Meatballs with Tzatziki Sauce

Bacon-Wrapped Pork Tenderloin

Veggie-Stuffed Crispy Baked Chicken Pockets

Lemon Caper Baked Mahi Mahi

Chicken & Veggies Quesadilla

Starchy Sides

Lemony Rice with Black Lentils & Herbs

Sweet Potato & Bell Pepper Hash with Herbed Sour Cream

Sweets

Double Chocolate Baked Oats & Maple Greek Yogurt

Vegetables

Honey Lemon Sautéed Petite Peas & Green Beans

Created by Chef Ana

Photo Gallery

Bacon-wrapped pork tenderloin sits beside lemony rice dotted with black lentils and herbs, with green beans nearby.

Lemony rice with black lentils carries a lemon wedge beside crumb-coated chicken pockets and bright green peas.

Greek beef meatballs and chicken quesadillas sit beside lemon-topped fish, orange sweet potatoes and chocolate oats.

Double chocolate baked oats have dark chocolate chunks on top, beside browned beef meatballs and herb-speckled tzatziki.

Chef Ana's Perspective

Chef's Notes

I would start the week with Lemon Caper Baked Mahi Mahi and Lemony Rice with Black Lentils & Herbs, using the fish within three days of cooking. Bacon-Wrapped Pork Tenderloin gives another main to pair with the same rice and Honey Lemon Sautéed Petite Peas & Green Beans. For meals beyond four refrigerated days, I recommend freezing portions early rather than waiting until the end of the week.

Read the full notes

For Greek Style Beef Meatballs with Tzatziki Sauce, I recommend warming the meatballs separately and spooning on the cold tzatziki afterward. Start a refrigerated serving in a covered microwave-safe dish for 60–90 seconds, then continue in 30-second intervals until the center is hot. For Chicken & Veggies Quesadilla, I recommend an uncovered toaster oven at 350°F for about 10–15 minutes, checking that the filling is hot before serving.

I see two breakfast directions in Double Chocolate Baked Oats & Maple Greek Yogurt and Sweet Potato & Bell Pepper Hash with Herbed Sour Cream. The oats have visible chocolate chunks across the top, while the hash brings diced sweet potato and several colors of bell pepper. I would serve the yogurt and sour cream after warming their respective dishes, keeping the cool toppings distinct from the baked oats and hash.

Chef Ana

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