Weekly Meal Prep · Houston, TX

Asian and Mediterranean meal prep with beef satay, turkey zucchini patties, chicken pasta and roasted pear salad

October 6, 2026

Date

Weekly Meal Prep

Service

5 hours

Prep Time

Dishes

Skewered beef flank satay and turkey zucchini patties anchor the spread beside red peppers and leafy pear salad.

Seared edges mark turkey zucchini patties beside chicken fusilli with red tomatoes and wilted spinach.

Roasted pear salad and chicken fusilli share the center, with leafy arugula, chopped pecans and wilted spinach visible.

What We Prepared

Complete Menu

Weekly Meal Prep · October 6, 2026

Proteins

Turkey Zucchini Patties

Beef Flank Satay

Cherry Tomatoes & Thyme Boneless Chicken Thighs

Salads

Roasted Pear & Arugula Salad with Pecorino, Pecans & Dijon Vinaigrette (Without Grains)

Starchy Sides

Chicken Tomato Spinach Fusilli Pasta

Sesame Scallions & Edamame White Rice

Vegetables

Honey Garlic Green Beans Without Chili

Paprika & Herbs Roasted Okra and Mini Bell Peppers

Garlic Seared Zucchini & Yellow Squash with Feta

Created by Chef Ana

Photo Gallery

Wooden skewers hold beef flank satay with browned edges and chopped green herbs over pooled sauce.

Chicken tomato spinach fusilli fills a rectangular dish with broad pasta spirals, wilted greens and red tomato pieces.

Split okra pods sit beneath roasted mini bell peppers with glossy red skins and scattered chopped herbs.

Roasted pear wedges top arugula salad with chopped pecans, browned fruit edges and dressing set behind.

Cherry tomatoes and thyme chicken thighs sit in cooking juices, topped with red and yellow tomatoes and chopped herbs.

Chef Ana's Perspective

Chef's Notes

For this Houston, TX menu, I would schedule Turkey Zucchini Patties with Honey Garlic Green Beans Without Chili for one dinner, then Beef Flank Satay with Sesame Scallions & Edamame White Rice for the next. Chicken Tomato Spinach Fusilli Pasta already combines chicken, pasta and vegetables, so I would reserve it for lunches that need a single dish. Alternating those meals keeps the chicken pasta from becoming both lunch and dinner on the same day.

Read the full notes

I recommend reheating Cherry Tomatoes & Thyme Boneless Chicken Thighs with their cooking juices, covered, starting with 90 seconds in the microwave for one refrigerated portion. For Chicken Tomato Spinach Fusilli Pasta, add a tablespoon of water before covering and heating for the same initial interval. Stir the pasta or turn the chicken, then continue in 30-second intervals until the center is hot; the starting time alone is not a doneness check.

I kept the two menu restrictions specific: no chili in Honey Garlic Green Beans Without Chili, and no grains in Roasted Pear & Arugula Salad with Pecorino, Pecans & Dijon Vinaigrette (Without Grains). The salad still includes Pecorino and pecans; leaving out grains does not remove its cheese or nuts. Chicken Tomato Spinach Fusilli Pasta and Sesame Scallions & Edamame White Rice remain separate choices, so this is not a grain-free menu.

Chef Ana

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