Weekly Meal Prep · Houston, TX

Italian and Colombian-inspired meal prep with shrimp pesto pasta, mild blackened chicken and citrus-marinated thighs

August 24, 2026

Date

Weekly Meal Prep

Service

6 hours

Prep Time

Dishes

Shrimp pesto fettuccine and sliced blackened chicken share the counter with golden potato stacks and leafy salad.

What We Prepared

Complete Menu

Weekly Meal Prep · August 24, 2026

Proteins

Shrimp Pesto Fettuccine

Mild Blackened Chicken Breasts with Fresh Pico de Gallo

Colombian Orange Marinated Boneless Chicken Thighs

Italian Beef Osso Buco Stew with Vegetables

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

Pomegranate roasted Brussels sprouts show browned cut faces, red seeds, nut halves and white crumbles beside potato stacks.

Seared shrimp top pesto fettuccine in a white baking dish, scattered with basil leaves and finely grated cheese.

Italian beef osso buco stew fills a rectangular dish with carrot pieces, red sauce and chopped green herbs.

Basil leaves and grated cheese cover shrimp pesto fettuccine, with pomegranate Brussels sprouts and crisp green salad behind.

Mild blackened chicken breasts are sliced into thick fans, showing pale interiors beneath browned crusts and chopped herbs.

Honey garlic butter salmon skewers sit beside dark baked mushrooms, with a lemon wedge and chopped herb garnish.

Chef Ana's Perspective

Chef's Notes

For this Houston, TX menu, I would put Shrimp Pesto Fettuccine and Honey Garlic Butter Salmon Skewers early in the week's meal plan, when their texture is best. Italian Beef Osso Buco Stew with Vegetables is my choice for freezing in individual portions if some meals need to stretch beyond four refrigerated days. I would refrigerate cooked dishes and freeze those later portions promptly.

Read the full notes

For reheating, I would give Rosemary Garlic Potato Stacks and Italian Beef Osso Buco Stew with Vegetables different treatment. The stacks can go into a preheated 350°F toaster oven uncovered for 12–15 minutes, while a portion of stew can heat covered in a saucepan over medium-low heat for 8–12 minutes, stirred frequently. I would check that both are heated through, extending the time for larger portions; keeping the stew covered limits evaporation while the potatoes' browned tops stay exposed.

I like Mild Blackened Chicken Breasts with Fresh Pico de Gallo alongside Lemon Basil Braised Yellow Squash, Corn & Butter Beans because the beans and corn give the sliced chicken a substantial vegetable pairing. Colombian Orange Marinated Boneless Chicken Thighs offer another direction, paired with Rosemary Garlic Potato Stacks rather than pasta. With Shrimp Pesto Fettuccine already a complete pasta dish, I would serve the French Snap Pea, Radish, Cucumber and Arugula Salad with Lemon Dressing beside it for raw crunch.

Chef Ana

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