Weekly Meal Prep · Houston, TX

Herb-forward and Asian-inspired meal prep with rosemary filet mignon, soy-free teriyaki chicken and stuffed zucchini

September 17, 2026

Date

Weekly Meal Prep

Service

5 hours

Prep Time

Dishes

Teriyaki chicken thighs and oat chocolate chip cookies share the counter with pink-centered filet and browned zucchini boats.

What We Prepared

Complete Menu

Weekly Meal Prep · September 17, 2026

Proteins

Rosemary Garlic Filet Mignon with Mild Chimichurri

Soy-Free Teriyaki Chicken Thighs

Feta Zucchini Chicken Meatballs with Horseradish Tomato Dip on the Side

Balsamic Glazed Salmon Bites

Starchy Sides

Cilantro Lime White Basmati Rice

Sweets

Healthy Peanut Butter Oat Chocolate Chip Cookies

Vegetables

Baby Corn & Bell Pepper Stir-Fry

Mozzarella & Veggies Stuffed Zucchini Boats

Broccolini and Shiitake Stir Fry

Created by Chef Ana

Photo Gallery

Pink centers distinguish the filet mignon beside glossy teriyaki chicken and zucchini boats topped with browned cheese.

Feta zucchini chicken meatballs have browned tops and green flecks beside mozzarella-covered zucchini boats.

Chocolate chips dot the oat cookies above feta zucchini chicken meatballs with golden edges and visible herbs.

Baby corn and bell pepper stir-fry fills the foreground beside long broccolini stems and browned shiitake slices.

Melted mozzarella covers zucchini boats beside filet mignon slices with pink centers and dark seared edges.

Mozzarella-topped zucchini boats sit beside browned chicken meatballs dotted with green zucchini and white feta.

Peanut butter oat chocolate chip cookies cover a parchment-lined stand, showing rough oat texture and dark chocolate pieces.

Chef Ana's Perspective

Chef's Notes

For this Houston, TX menu, I would put Balsamic Glazed Salmon Bites early in the week's meal plan and freeze any Soy-Free Teriyaki Chicken Thighs intended for later. Both cooked dishes belong in the refrigerator for no more than 3–4 days. Baby Corn & Bell Pepper Stir-Fry gives either protein a vegetable pairing without requiring another cooking session.

Read the full notes

I would reheat Feta Zucchini Chicken Meatballs with Horseradish Tomato Dip on the Side at 350°F for about 15–20 minutes, checking that the centers are hot. The dip stays out of the oven and goes on at serving. For Mozzarella & Veggies Stuffed Zucchini Boats, I would start checking after 15 minutes at 350°F, leaving them uncovered and continuing until the center is hot.

Zucchini appears in two different forms here: Feta Zucchini Chicken Meatballs with Horseradish Tomato Dip on the Side and Mozzarella & Veggies Stuffed Zucchini Boats. I like how the meatballs show small green flecks throughout, while the boats keep their dark green skins visible beneath the cheese. Broccolini and Shiitake Stir Fry adds long stems and broad mushroom slices alongside those smaller, rounded portions.

Chef Ana

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