Weekly Meal Prep · Houston, TX

Family Tuscan Style Menu

October 10, 2025
Date
Weekly Meal Prep
Service
4 hours
Prep Time
9
Dishes
Beet and orange salad with dressing and feta cheese
Assortment of meal prep containers with various dishes
Ground turkey and kale with parmesan cheese
What We Prepared

Complete Menu

Weekly Meal Prep · October 10, 2025
Proteins
Tuscan style Ground Turkey with spinach & Parmesan
Dijon Mustard Roasted Salmon filets
Balsamic baked chicken with figs
Salads
Frisée salad with beets, oranges & honey mustard dressing
Starchy Sides
Coconut infused millet
Roasted garlic mashed potatoes
Vegetables
Blue cheese walnuts roasted pumpkin wedges + some simply roasted for kids
Caper walnuts roasted zucchini
Roasted zucchini & pumpkin wedges for kids
Created by Chef Ana

Photo Gallery

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Beet and orange salad with dressing and feta cheese
Beet and orange salad with dressing and feta cheese
Assortment of meal prep containers with various dishes
Assortment of meal prep containers with various dishes
Ground turkey and kale with parmesan cheese
Ground turkey and kale with parmesan cheese
Chicken with black olives and fresh herbs
Chicken with black olives and fresh herbs
Roasted zucchini with capers and herbs
Roasted zucchini with capers and herbs
Whole grain mustard crusted salmon fillets
Whole grain mustard crusted salmon fillets
Beet and orange salad with walnuts, dressing, and feta
Beet and orange salad with walnuts, dressing, and feta
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Chef Ana's Perspective

Chef's Notes

This meal prep features a vibrant and balanced menu, focusing on fresh ingredients and diverse flavor profiles.

Read the full notes

I prepared a variety of proteins, including whole grain mustard salmon and a savory ground turkey and kale dish, ensuring plenty of options.

The colorful beet and orange salad with walnuts and feta adds a refreshing element, complemented by a homemade honey mustard dressing.

Sides like fluffy mashed potatoes and a zesty coconut lime quinoa offer comforting and nutritious accompaniments.

Roasted zucchini with capers and fresh herbs provides a light yet flavorful vegetable component for these meals.

Chef Ana

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