Spring, TX
January 29, 2026
What We Prepared
Complete Menu
Proteins
- Coffee crusted NY strip steak
- “Pollo con papas” Cuban-style baked chicken drumsticks & breasts casserole
- Tomato basil topped cod filet
Salads
- Spring mix, mix of berries, pecan, feta salad
Sauces
- Chimichurri sauce
- Blueberry dressing
Starchy Sides
- Farro with pistachios, mixed herbs and raisins
- Herbed Moroccan couscous with roasted bell peppers & chickpeas
- Potatoes (in chicken casserole)
Vegetables
- Cranberry pecan baked Brussel sprouts
- Parmesan sauteed Spinach & white beans
- Carrots and green olives (in chicken casserole)
Photo Gallery
Chef's Notes
This rustic global fusion meal prep showcases a diverse array of flavors and textures, perfect for a week of delicious eating.
I focused on hearty, wholesome ingredients, preparing proteins like perfectly seared steak and tender chicken with fresh herbs and vegetables.
The menu features vibrant, seasonal produce, including roasted brussels sprouts with cranberries and blistered cherry tomatoes over chicken.
I ensured a balance of complex carbohydrates with dishes like fluffy couscous with chickpeas and a flavorful farro pilaf.
Each dish is designed for optimal freshness and convenience, making healthy eating effortless throughout the week.
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