Weekly Meal Prep · Spring, TX

Honey ginger chicken, creamy cod Florentine and herb-dressed vegetables with fresh figs and pumpkin bread

September 28, 2026

Date

Weekly Meal Prep

Service

5 hours

Prep Time

Dishes

Cod Florentine and roasted bell peppers anchor the spread, with creamy spinach sauce, lemon wedges and chopped herbs.

Orange vegetable cubes, pale grains and red onion fill the foreground, with fig and arugula salad behind.

Roasted bell peppers glisten beneath chopped green herbs, beside shredded chicken, yellow potatoes and green beans.

What We Prepared

Complete Menu

Weekly Meal Prep · September 28, 2026

Proteins

Saucy Honey Ginger Shredded Chicken Breast

Cod Fish Florentine

Broccoli & Veggies Turkey Patties

Salads

Fresh Fig and Arugula Salad with Pearl Mozzarella, Pistachios and Balsamic Dressing on the Side

Starchy Sides

Garlic & Chive Shaken Yellow Potatoes

Autumn Pearled Couscous with Roasted Pumpkin, Chickpeas, Mint & Parsley

Sweets

Pumpkin Bread with Cream Cheese Icing

Vegetables

Roasted Bell Peppers with Fresh Herbed Dressing

Garlic Green Beans & Mushrooms

Created by Chef Ana

Photo Gallery

Pumpkin bread rests in parchment beside fig and arugula salad, with quartered fruit and pistachios nearby.

Red and orange roasted bell peppers fill the foreground, topped with chopped herbs and a glossy dressing.

Browned patties show crisp-looking surfaces, red vegetable pieces and scattered herbs, with fig and arugula salad behind.

Cod Fish Florentine sits in pale cream sauce with wilted spinach, diced red vegetables and lemon wedges.

Chef Ana's Perspective

Chef's Notes

For this week's meals in Spring, TX, I'd put Cod Fish Florentine first in the rotation and save portions of Saucy Honey Ginger Shredded Chicken Breast for later. Garlic & Chive Shaken Yellow Potatoes can accompany either protein, so the same side works across two meals. I would freeze any chicken portions that won't be eaten within three to four days.

Read the full notes

I recommend reheating Cod Fish Florentine covered at 300°F, starting with 15 minutes for a refrigerated single portion and checking that the center is hot. For Garlic & Chive Shaken Yellow Potatoes, I'd use a separate uncovered tray at 375°F for 15–20 minutes, also checking the center temperature. Keeping them separate lets the fish stay covered in its sauce while the potatoes heat without sitting in that cream.

For the Fresh Fig and Arugula Salad with Pearl Mozzarella, Pistachios and Balsamic Dressing on the Side, I keep the dressing separate until serving so the leaves don't sit in balsamic. The photographs also show the pistachios and mozzarella beside the greens, ready to add at the table. Alongside Roasted Bell Peppers with Fresh Herbed Dressing, I would leave the salad undressed until both dishes are on the plate so each dressing stays with its own vegetables.

Chef Ana

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