Weekly Meal Prep · Houston, TX

Mediterranean and Asian meal prep with herb turkey meatballs, honey mustard chicken, beef flank and citrus salmon

October 26, 2026

Date

Weekly Meal Prep

Service

5 hours

Prep Time

Dishes

Lemony couscous wears pomegranate seeds, mint and lemon slices, with browned turkey meatballs along the lower edge.

Turkey meatballs and salmon pinwheels anchor the spread, with purple cabbage salad and herb-topped puree nearby.

Red cabbage salad fills the foreground with purple ribbons and chopped herbs, below pomegranate-topped lemony couscous.

What We Prepared

Complete Menu

Weekly Meal Prep · October 26, 2026

Proteins

Pesto Spinach Turkey Meatballs

Honey Mustard Chicken Breasts

Asian Sautéed Beef Flank

Rosemary Lemon Salmon Pinwheels

Salads

Red Cabbage, Carrots & Mixed Fresh Herbs Salad

Starchy Sides

Lemony Couscous with Fresh Herbs & Pomegranate

Roasted Garlic, Cauliflower & Potatoes Puree

Vegetables

Italian Style Green Beans with Blistered Cherry Tomatoes

Honey Thyme Roasted Rainbow Carrots

Caramelized Lemon Broccolini

Created by Chef Ana

Photo Gallery

Rosemary Lemon Salmon Pinwheels sit over orange slices, topped with citrus zest beside couscous and puree.

Caramelized Lemon Broccolini fills the foreground with green stems, browned florets and a deeply seared lemon half.

Honey Mustard Chicken Breasts fill a rectangular dish with golden slices and chopped herbs, beside sesame-sprinkled beef.

Pesto Spinach Turkey Meatballs show browned surfaces and green flecks beneath basil ribbons and a fine white topping.

Chef Ana's Perspective

Chef's Notes

I would start the week with Rosemary Lemon Salmon Pinwheels and Caramelized Lemon Broccolini, keeping their citrus garnishes with the portions being served. Pesto Spinach Turkey Meatballs give me another pairing with Roasted Garlic, Cauliflower & Potatoes Puree. For portions intended beyond four refrigerated days, I recommend freezing the meatballs and puree early rather than leaving the whole week's food in the refrigerator.

Read the full notes

For reheating Honey Mustard Chicken Breasts, I recommend a covered 350°F oven for 15–20 minutes for a refrigerated individual portion, checking that the center is hot. I reheat Roasted Garlic, Cauliflower & Potatoes Puree separately in the microwave, covered and vented, stirring every 60 seconds until it is hot throughout. Lemony Couscous with Fresh Herbs & Pomegranate can stay cold, so its herbs and pomegranate do not need to go through that heating cycle.

I like the contrast between Lemony Couscous with Fresh Herbs & Pomegranate and Red Cabbage, Carrots & Mixed Fresh Herbs Salad on this menu. The couscous has small grains scattered with pomegranate, while the cabbage stays in long purple ribbons under chopped herbs. Beside Asian Sautéed Beef Flank, I would choose the cabbage for crunch; beside Rosemary Lemon Salmon Pinwheels, I would choose the couscous to carry the citrus through the plate.

Chef Ana

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