Russian-inspired sides, mild blackened chicken and coconut-lime shrimp for weekly meal prep
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Chef's Notes
For this Houston, TX menu, I would plan the first meals around Coconut Spinach Lime Shrimp and save portions of Chicken Zucchini Feta Fritters for later. Cooked seafood is the dish I would reach for first, and any fritters intended beyond three to four refrigerated days should be frozen promptly. One-Pot Buckwheat with Mushrooms gives either protein a side without repeating potatoes at every meal.
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I would reheat Chicken Zucchini Feta Fritters at 350°F for about 15–20 minutes, checking that the centers are hot. For Potato Gratin, I would start with a covered individual portion at 350°F for 20–25 minutes and check for the same temperature. Thickness and the starting temperature affect both timings, so I use the thermometer before serving.
Russian Beet & Potato Salad and One-Pot Buckwheat with Mushrooms give this menu its Russian-inspired side dishes. I like their contrast here: pink beet-stained potato pieces in one, distinct brown grains and sliced mushrooms in the other. Alongside Mild Blackened Chicken Breasts with Fresh Pico de Gallo, they offer two different pairings for the same sliced chicken.
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