Weekly Meal Prep · Houston, TX

Colombian citrus chicken, Korean beef stew and pesto pasta with legume dishes and herb-seasoned vegetables

August 26, 2026

Date

Weekly Meal Prep

Service

6 hours

Prep Time

Dishes

Lemon wedges top salmon skewers beside Shrimp Pesto Fettuccine, radish salads, potato stacks and stuffed peppers.

Ginger Garlic Korean Beef Stew fills a rectangular tub, with sesame seeds and sliced scallions over dark sauce.

Stuffed peppers and Shrimp Pesto Fettuccine sit beside orange salmon skewers, with chopped herbs scattered across the dishes.

What We Prepared

Complete Menu

Weekly Meal Prep · August 26, 2026

Proteins

Vegan Lentil and Vegetable Stuffed Peppers

Shrimp Pesto Fettuccine

Colombian Orange Marinated Boneless Chicken Thighs

Ginger Garlic Korean Beef Stew

Honey Garlic Butter Salmon Skewers

Salads

French Snap Pea, Radish, Cucumber and Arugula Salad with Lemon Dressing

Starchy Sides

Rosemary Garlic Potato Stacks

Vegetables

Whole Baked Garlic & Herbs Bella & Shiitake Mushrooms

Pomegranate Roasted Brussels Sprouts with Hazelnuts

Lemon Basil Braised Yellow Squash, Corn & Butter Beans

Created by Chef Ana

Photo Gallery

Colombian orange chicken thighs sit in cooking juices beneath diced red and yellow peppers, onion and chopped herbs.

Orange chicken thighs and roasted Brussels sprouts sit among radish salads, browned potato stacks and yellow squash.

Chef Ana's Perspective

Chef's Notes

I would start the week with Shrimp Pesto Fettuccine and Honey Garlic Butter Salmon Skewers, saving Ginger Garlic Korean Beef Stew for a later meal. The seafood dishes are the ones I recommend eating first, while the stew offers a practical freezer option. Keep cooked meals refrigerated, use them within 3–4 days, and freeze portions intended for later in the week.

Read the full notes

For Rosemary Garlic Potato Stacks, I recommend reheating uncovered at 350°F for 15–20 minutes, checking that the center is hot. For Ginger Garlic Korean Beef Stew, I prefer a covered saucepan over medium-low heat for about 10–15 minutes, stirring and checking for the same temperature. The exposed potato edges benefit from oven heat, while the beef can warm in its own sauce.

I see Vegan Lentil and Vegetable Stuffed Peppers as a main course, with lentils giving the filling substance beyond the pepper shell. Lemon Basil Braised Yellow Squash, Corn & Butter Beans brings another legume to the menu, this time alongside squash and corn. I would pair the peppers with the French Snap Pea, Radish, Cucumber and Arugula Salad with Lemon Dressing when I want a meal built around vegetables and lentils.

Chef Ana

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