Weekly Meal Prep · Spring, TX

Mediterranean and Italian meal prep with Greek meatballs, lemon caper fish, shrimp pasta and vegetable sides

October 5, 2026

Date

Weekly Meal Prep

Service

5 hours

Prep Time

Dishes

Herb-topped beef meatballs and shrimp scampi pasta anchor the spread, with lemon wedges and green mini muffins.

Shrimp scampi pasta fills the foreground with curled shrimp, long noodles, chopped herbs and a lemon wedge.

Lemon caper baked mahi mahi has golden surfaces, scattered capers and chopped herbs above pooled cooking juices.

What We Prepared

Complete Menu

Weekly Meal Prep · October 5, 2026

Proteins

Greek Style Beef Meatballs with Tzatziki Sauce

Turkey-Bacon Wrapped Turkey Tenderloins

Shrimp Scampi Pasta

Lemon Caper Baked Mahi Mahi

Starchy Sides

Lemony Rice with Black Lentils & Herbs

Sweet Potato & Bell Pepper Hash with Herbed Sour Cream

Sweets

Spinach Banana Mini Muffins

Vegetables

Italian Herb Sautéed Cabbage, Kale & Chickpeas

Parmesan Baked Broccoli & Cauliflower

Created by Chef Ana

Photo Gallery

Orange sweet potato cubes mingle with bell peppers, purple onion and chopped herbs in the hash.

Spinach banana mini muffins cover a white platter, their green rounded tops dotted with chocolate chips.

Turkey-bacon wrapped turkey tenderloins form thick medallions, with pale centers beneath browned pink wrapping.

Italian herb sautéed cabbage, kale and chickpeas combine pale ribbons, dark greens and golden chickpeas beneath lemon wedges.

Greek style beef meatballs fill a rectangular dish, with chopped green herbs scattered over their rounded brown surfaces.

Sliced turkey tenderloins and beef meatballs sit beside lemon-topped chickpeas, orange sweet potato hash and shrimp pasta.

Chef Ana's Perspective

Chef's Notes

For this Spring, TX menu, I would pair Greek Style Beef Meatballs with Tzatziki Sauce with Lemony Rice with Black Lentils & Herbs for one meal. Turkey-Bacon Wrapped Turkey Tenderloins can take the Sweet Potato & Bell Pepper Hash with Herbed Sour Cream for another. Those pairings give the rice and hash different roles across the week, with the two cool sauces added at serving.

Read the full notes

I would put Shrimp Scampi Pasta and Lemon Caper Baked Mahi Mahi early in the week's eating order and refrigerate both promptly. For a refrigerated serving of pasta, I recommend adding one tablespoon of water, covering and microwaving at 50% power for two minutes, then stirring and continuing in 30-second intervals until it is heated through. For the fish, I recommend a covered dish at 300°F, checking after 10 minutes and continuing until the center is hot; spoon the surrounding juices over it before heating.

Greek Style Beef Meatballs with Tzatziki Sauce and Turkey-Bacon Wrapped Turkey Tenderloins give this menu two very different presentations. I left the meatballs whole with chopped herbs scattered across them, while the sliced tenderloins show the turkey-bacon wrapping around each pale center. The tzatziki sits separately from the meatballs, so it can stay cold when a portion of beef is reheated.

Chef Ana

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