Weekly Meal Prep · Houston, TX

Italian and French-inspired meal prep with pesto shrimp, osso buco, mild blackened chicken and lemon-dressed vegetables

September 8, 2026

Date

Weekly Meal Prep

Service

5 hours

Prep Time

Dishes

Shrimp and pesto fettuccine sit above blackened chicken, surrounded by golden potato stacks and green salad.

Basil-topped pesto shrimp sit beside sliced blackened chicken, with lime wedges and browned Brussels sprouts nearby.

Browned Brussels sprouts carry chopped hazelnuts and red pomegranate seeds beneath a dark drizzle.

What We Prepared

Complete Menu

Weekly Meal Prep · September 8, 2026

Proteins

Shrimp Pesto Fettuccine

Mild Blackened Chicken Breasts with Fresh Pico de Gallo

Italian Beef Osso Buco Stew with Vegetables

Salads

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

Starchy Sides

Rosemary Garlic Potato Stacks

Vegetables

Pomegranate Roasted Brussels Sprouts with Hazelnuts

Lemon Basil Braised Yellow Squash, Corn & Butter Beans

Created by Chef Ana

Photo Gallery

Pesto fettuccine curls around halved red tomatoes, topped with basil ribbons beside golden rosemary garlic potato stacks.

Lime wedges flank mild blackened chicken breasts beside arugula salad dotted with radish and cucumber.

Sliced blackened chicken rests in reddish cooking juices, finished with chopped herbs and two lime wedges.

Golden potato stacks border pesto fettuccine with red tomatoes and basil, with shrimp below.

Snap pea and arugula salad centers the spread beside blackened chicken, with sliced radishes and separate pale dressing.

Chef Ana's Perspective

Chef's Notes

For this week's menu, I recommend serving Shrimp Pesto Fettuccine early, while the basil garnish and shrimp are at their best. Italian Beef Osso Buco Stew with Vegetables is the dish I would reserve for a later meal because it reheats in its sauce. Refrigerate both promptly and use refrigerated cooked meals within three to four days, freezing any portions intended for later.

Read the full notes

I would reheat Rosemary Garlic Potato Stacks uncovered at 350°F for 12–18 minutes, checking that the center is hot. For Mild Blackened Chicken Breasts with Fresh Pico de Gallo, I recommend a covered dish at 325°F for 15–20 minutes, with the cooking juices, until the chicken is heated through. Keep the fresh pico out of the oven and spoon it over the chicken after heating.

I paired Pomegranate Roasted Brussels Sprouts with Hazelnuts with Lemon Basil Braised Yellow Squash, Corn & Butter Beans to give the cooked sides different textures. The sprouts have browned edges, with pomegranate seeds and chopped hazelnuts scattered over them. The squash dish brings soft yellow slices, corn kernels and butter beans, so I would alternate the two sides across meals instead of serving both every time.

Chef Ana

Related sessions