Weekly Meal Prep · The Woodlands, TX

Italian and citrus-led meal prep with tomato basil meatballs, pistachio salmon and strawberry yogurt parfaits

November 2, 2026

Date

Weekly Meal Prep

Service

5 hours

Prep Time

Dishes

Arugula Caprese salad sits beside garlic lime shrimp, with mozzarella pearls and dark dressing packed separately.

What We Prepared

Complete Menu

Weekly Meal Prep · November 2, 2026

Proteins

Garlic lemon chciken breast

7% lean beef meatballs in tomato basil sauce

Pistachio crusted salmon filet

Garlic lime shrimp

Salads

Arugula Caprese salad

Starchy Sides

Healthier Mac& cheese with chicken

Garlic & herbs baked potato with ranch sauce on the side.

Sweets

2% Greek yogurt parfait jars with strawberries & granola on the side

Vegetables

Parmesan seared broccoli

Charred Green beans Almondine

Created by Chef Ana

Photo Gallery

Chicken macaroni has golden crumbs beside red-sauced beef meatballs, Parmesan broccoli and almond-topped green beans.

Orange tails and browned edges distinguish garlic lime shrimp beneath lime wedges, beside arugula salad and broccoli.

Golden garlic and herb potatoes retain their skins, with chopped green herbs scattered over browned cut surfaces.

A coarse browned crust covers pistachio salmon portions, with pink fish visible along the edges.

Strawberry Greek yogurt parfait jars show white yogurt over red fruit, with granola in separate top compartments.

Sliced garlic lemon chicken breast rests in juices beneath lemon slices and chopped herbs, beside almond-topped beans.

Packed pistachio salmon portions stack below strawberry yogurt parfaits, with labeled lids and separate granola cups visible.

Chef Ana's Perspective

Chef's Notes

For this week's meals in The Woodlands, TX, I would start with Garlic lime shrimp and Arugula Caprese salad while the seafood and leaves are freshest. The 7% lean beef meatballs in tomato basil sauce give the week a saucy option alongside the crusted fish. For portions intended beyond three to four refrigerated days, I recommend freezing the meatballs promptly rather than holding the whole batch for the week.

Read the full notes

Pistachio crusted salmon filet and Garlic lemon chciken breast need different handling when reheated. I recommend warming the salmon uncovered at 325°F, checking after 10 minutes so the coating stays exposed to dry heat. For the sliced chicken, I would cover it with its cooking juices and check after 15 minutes at 325°F; either dish may need longer, and refrigerated leftovers should be heated through.

I kept the granola separate for the 2% Greek yogurt parfait jars with strawberries & granola on the side, so it can be added just before eating. Arugula Caprese salad follows the same packing logic, with the mozzarella and dressing shown separately from the leaves and tomatoes. The parfait jars have their own granola compartments, while the salad components can be combined a portion at a time.

Chef Ana

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