Weekly Meal Prep · Houston, TX

Italian and American meal prep with rosemary filet mignon, chicken pomodoro, shrimp scampi and raspberry oat bars

October 8, 2026

Date

Weekly Meal Prep

Service

5.5 hours

Prep Time

Dishes

Coarse crumbs coat chicken nuggets beside lemon basil rice, with browned edges and fresh basil leaves visible.

Rosemary sprigs top pink-centered filet mignon beside lemon basil rice garnished with lemon slices and green leaves.

Cucumber rounds and pear slices fill romaine salad beside crumb-coated chicken nuggets and broccoli with lemon.

What We Prepared

Complete Menu

Weekly Meal Prep · October 8, 2026

Proteins

Rosemary Garlic Filet Mignon with Chimichurri

Italian Braised Chicken Pomodoro with Basil & Parmesan

Garlic Parmesan Chicken Skewers

Shrimp Scampi Pasta

Crispy Baked Chicken Nuggets

Salads

Romaine, Cucumber & Pear Salad with Honey Dijon Vinaigrette

Starchy Sides

Lemon Basil Rice

Cinnamon Baked Sweet Potato

Sweets

Raspberry Oat Bars

Vegetables

Roasted Broccoli & Carrots

Roasted Bell Peppers with Fresh Herbed Dressing

Created by Chef Ana

Photo Gallery

Ruby raspberry oat bars and shrimp scampi pasta frame pear salad, with crumbly topping and lemon wedges visible.

Red tomatoes surround chicken pomodoro beside Parmesan chicken skewers and lemon basil rice topped with green leaves.

Raspberry oat bars fill the foreground beneath pear salad, showing ruby filling, rough oat crumble and cucumber slices.

Dark seared edges frame pink filet mignon slices beside lemon basil rice, rosemary sprigs and orange sweet potatoes.

Pink-centered filet mignon and chicken pomodoro share the counter with lemon rice, Parmesan skewers and oat bars.

Chef Ana's Perspective

Chef's Notes

For this Houston, TX menu, I would put Shrimp Scampi Pasta and Romaine, Cucumber & Pear Salad with Honey Dijon Vinaigrette early in the week's eating order. The pasta is already combined with the shrimp, while the salad has cut pear and cucumber whose texture will change in storage. I recommend refrigerating promptly, using cooked dishes within 3–4 days and freezing portions intended for later.

Read the full notes

I recommend reheating Crispy Baked Chicken Nuggets in a single layer at 350°F, starting with 12–18 minutes uncovered and checking that the center is hot. Italian Braised Chicken Pomodoro with Basil & Parmesan needs a covered dish instead, so its tomato sauce stays around the chicken. I would microwave an individual portion in 60-second intervals, turning the chicken between intervals and checking that it is hot throughout.

I see Rosemary Garlic Filet Mignon with Chimichurri and Italian Braised Chicken Pomodoro with Basil & Parmesan as two different starting points for dinner. The filet has a dark exterior, pink center and rosemary sprigs; the chicken sits in red sauce beneath basil ribbons and Parmesan. I would pair the filet with Cinnamon Baked Sweet Potato and the chicken with Lemon Basil Rice, giving each plate its own combination from the same menu.

Chef Ana

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