Weekly Meal Prep · Houston, TX

Private Client

March 1, 2026
Date
Weekly Meal Prep
Service
4 hours
Prep Time
9
Dishes
Full meal prep with various dishes in glass containers.
Close-up of gnocchi, roasted peppers, fish, and squash.
Tray of crispy, golden-brown panko-crusted chicken tenders.
What We Prepared

Complete Menu

Weekly Meal Prep · March 1, 2026
Proteins
Spinach feta mushroom Stuffed flank steak
Crispy baked panko Parmesan chicken breast strips
Lemon caper dill halibut
Salads
Arugula, Pear, Almonds & blue cheese salad
Sauces
Apple cider vinaigrette
Starchy Sides
Saffron Turmeric pomegranate rice
Seared gnocchi with cherry tomatoes & spinach
Vegetables
Mediterranean baked bell peppers, Olives & Sun-dried Tomatoes
Honey Roasted Fennel With Delicata Squash & hazelnut crunch
Created by Chef Ana

Photo Gallery

Full meal prep with various dishes in glass containers.
Full meal prep with various dishes in glass containers.
Close-up of gnocchi, roasted peppers, fish, and squash.
Close-up of gnocchi, roasted peppers, fish, and squash.
Tray of crispy, golden-brown panko-crusted chicken tenders.
Tray of crispy, golden-brown panko-crusted chicken tenders.
Sliced beef roulade with savory filling in a glass dish.
Sliced beef roulade with savory filling in a glass dish.
Herb-crusted white fish fillets with capers in a glass dish.
Herb-crusted white fish fillets with capers in a glass dish.
Large salad bowl with arugula, pears, and dressing containers.
Large salad bowl with arugula, pears, and dressing containers.
Chef Ana's Perspective

Chef's Notes

This meal prep showcases a vibrant array of Mediterranean-inspired dishes, blending fresh ingredients with gourmet touches.

Read the full notes

I focused on balanced meals, incorporating lean proteins, a variety of colorful vegetables, and wholesome grains.

From the herb-crusted fish to the flavorful beef roulade, each dish is crafted to deliver both comfort and sophisticated flavors.

The use of fresh herbs, capers, and thoughtful seasoning elevates the natural taste of every component.

I ensured a diverse selection of textures and flavors, from crispy chicken tenders to tender roasted vegetables and a refreshing salad.

Chef Ana

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