Weekly Meal Prep · Houston, TX

Honey ginger chicken, pepper steak and roasted vegetables with a fresh fig and arugula salad

October 20, 2026

Date

Weekly Meal Prep

Service

5 hours

Prep Time

Dishes

Pepper steak and yellow potatoes sit beside roasted vegetables, with chopped herbs and pomegranate seeds adding color.

Sirloin steak and fig salad frame the counter spread, with roasted carrots, yellow potatoes and red peppers nearby.

Browned beef strips in sirloin pepper steak stir fry sit with softened onion pieces and chopped herbs in sunlight.

What We Prepared

Complete Menu

Weekly Meal Prep · October 20, 2026

Proteins

Sirloin Pepper Steak Stir Fry

Saucy Honey Ginger Shredded Chicken Breast

Healthier Chicken & Broccoli Mac & Cheese for Kids

Salads

Fresh Fig, Arugula Salad with Pearled Mozzarella, Pistachios & Balsamic Dressing on the Side

Starchy Sides

Garlic & Chive Shaken Yellow Potatoes

Vegetables

Spicy Honey Roasted Brussels Sprouts & Carrots

Lemon Dijon Green Beans with Pomegranate Seeds

Roasted Bell Peppers with Fresh Herbed Dressing

Created by Chef Ana

Photo Gallery

Fresh fig wedges and pomegranate seeds cover arugula leaves in a pale green basket beside a crumb-topped dish.

Roasted carrots show orange, purple and pale centers, with browned edges and chopped herbs scattered over their lengths.

Green herbed dressing streaks overlapping roasted bell peppers, their red and yellow surfaces wrinkled and glossy.

Golden chunks of garlic and chive shaken yellow potatoes show broken edges beneath a scattering of chopped green herbs.

Halved roasted Brussels sprouts reveal pale centers and dark browned cut faces, piled beside a crumb-topped baking dish.

Pulled strands of honey ginger shredded chicken breast fill a rectangular dish, with glossy brown sauce pooling around them.

Chef Ana's Perspective

Chef's Notes

I would pair Sirloin Pepper Steak Stir Fry with Garlic & Chive Shaken Yellow Potatoes for one meal, then use Saucy Honey Ginger Shredded Chicken Breast with Lemon Dijon Green Beans with Pomegranate Seeds for another. The potatoes bring browned edges and herbs, while the beans bring lemon, mustard and fruit. Switching those sides gives the two proteins different combinations across the week.

Read the full notes

For reheating Saucy Honey Ginger Shredded Chicken Breast, I recommend a covered microwave-safe portion at 70% power for 2 minutes, then stirring and continuing in 30-second intervals until it is heated through. For Garlic & Chive Shaken Yellow Potatoes, I would start with 12–15 minutes in a preheated 375°F toaster oven, spread in one layer, and check that it is heated through as well. The chicken benefits from keeping its sauce close; the potatoes need exposed surfaces to recover some browned texture.

I would serve Fresh Fig, Arugula Salad with Pearled Mozzarella, Pistachios & Balsamic Dressing on the Side early in the week, before the cut figs soften further. I keep the balsamic dressing separate until serving so the arugula does not sit wet. Alongside Roasted Bell Peppers with Fresh Herbed Dressing, the salad adds raw leaves and fresh fruit to a plate of softened roasted peppers.

Chef Ana

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