Weekly Meal Prep · Houston, TX

Italian and Mediterranean meal prep with rosemary ribeye, tomato basil meatballs and baked egg breakfasts

September 23, 2026

Date

Weekly Meal Prep

Service

5 hours

Prep Time

Dishes

Red and yellow tomatoes dot mozzarella-covered asparagus beside green beans scattered with sliced almonds.

Strawberries, blueberries and pecans fill leafy salads beside rosemary ribeye slices with pink centers and almond-topped beans.

Blueberry pancake portions sit above seared zucchini rounds topped with crumbled feta, chopped herbs and pine nuts.

What We Prepared

Complete Menu

Weekly Meal Prep · September 23, 2026

Proteins

Medium-Rare Rosemary Garlic Ribeye with Mild Chimichurri

Tuscan-Style Beef Meatballs in Tomato Basil Sauce

Smoked Gouda, Spinach & Chicken Sausage Baked Eggs

Lemon Garlic Parmesan Boneless Baked Chicken Thighs

Salads

Fresh Arugula & Mixed Berries Salad with Pecans & Feta

Sweets

Carnivore-Friendly Blueberry Pancake Bowl

Vegetables

Mediterranean Pan Seared Zucchini with Feta and Basil

Mozzarella & Cherry Tomatoes Baked Asparagus

Charred Green Beans Almondine

Created by Chef Ana

Photo Gallery

Golden Parmesan chicken thighs sit beside basil-topped beef meatballs in tomato sauce and cheese-covered baked eggs.

Smoked Gouda baked eggs have bright orange yolks, melted cheese and spinach leaves, with tomato-coated meatballs alongside.

Fresh basil leaves top Tuscan-style beef meatballs in thick tomato sauce, with browned surfaces visible above the sauce.

Refrigerated beef meatballs and rosemary ribeye sit in labeled black trays beside stacked sauce portions with colored lids.

Labeled rosemary ribeye and baked eggs occupy stacked black trays on refrigerator shelves beside a blue-lidded pancake bowl.

Chef Ana's Perspective

Chef's Notes

I would put Medium-Rare Rosemary Garlic Ribeye with Mild Chimichurri early in the week's rotation, when its pink-centered slices can be enjoyed without another long round of heating. Tuscan-Style Beef Meatballs in Tomato Basil Sauce are the portion I would reserve for later, since the sauce provides moisture during reheating. For a four-day plan, I recommend refrigerating both promptly and freezing any cooked portions that will not be eaten within three to four days.

Read the full notes

For Smoked Gouda, Spinach & Chicken Sausage Baked Eggs, I recommend reheating one portion covered at 325°F, checking at 15 minutes and continuing until the center is hot. With Lemon Garlic Parmesan Boneless Baked Chicken Thighs, I would use a separate oven-safe dish at 350°F and start checking at 20 minutes, again heating until the center is hot. I would uncover the thighs for the final few minutes so the Parmesan surface has a chance to dry rather than stay steamy.

I like the way Mediterranean Pan Seared Zucchini with Feta and Basil and Mozzarella & Cherry Tomatoes Baked Asparagus give this menu two distinct cheese-and-vegetable combinations. The zucchini has separate rounds with crumbled feta and herbs, while the asparagus carries a melted mozzarella layer beneath red and yellow tomatoes. I would pair either with the ribeye, choosing the zucchini for its scattered toppings or the asparagus for a forkful of cheese, tomato and stalk together.

Chef Ana

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