Chef Ana
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Weekly Meal Prep · Houston, TX

Build Your Own Menu - Family from The Woodlands

July 22, 2025
Date
Weekly Meal Prep
Service
5 hours
Prep Time
10
Dishes
Grilled shrimp and pineapple skewers on a barbecue.
Fresh arugula salad with berries, feta, and pumpkin seeds.
Millet with chickpeas and diced red bell peppers in a pot.
What We Prepared

Complete Menu

Weekly Meal Prep · July 22, 2025
Grains & Sides
Wild rice with mix of mushrooms
Sautéed spinach cashew farro
Proteins
Oven-baked honey-mustard chicken breasts
Thyme & rosemary beef sirloin tip roast
Oven baked lemon caper white fish filet (Red snapper)
Sauces
Sun-dried tomatoes pesto
Raw tomatillo salsa verde
Vegetables
Allspice baked sweet potatoes
Green bean almondine
Garlic roasted cauliflower florets
Created by Chef Ana

Photo Gallery

Grilled shrimp and pineapple skewers on a barbecue.
Grilled shrimp and pineapple skewers on a barbecue.
Fresh arugula salad with berries, feta, and pumpkin seeds.
Fresh arugula salad with berries, feta, and pumpkin seeds.
Millet with chickpeas and diced red bell peppers in a pot.
Millet with chickpeas and diced red bell peppers in a pot.
Sautéed mushrooms and onions in a clear glass container.
Sautéed mushrooms and onions in a clear glass container.
Roasted Brussels sprouts with cranberries and walnuts.
Roasted Brussels sprouts with cranberries and walnuts.
Steak and chicken breasts grilling on a barbecue.
Steak and chicken breasts grilling on a barbecue.
Sliced flank steak showing a perfect medium-rare doneness.
Sliced flank steak showing a perfect medium-rare doneness.
Multiple meal prep containers filled with various dishes on a countertop.
Multiple meal prep containers filled with various dishes on a countertop.
Chef Ana's Perspective

Chef's Notes

This meal prep session focused on creating a variety of balanced and flavorful dishes, perfect for a busy week.

Read the full notes

Grilling was a key technique, bringing out smoky notes in both the savory marinated steak and pineapple shrimp skewers.

I made sure to include a vibrant mix of fresh produce, from the arugula and berry salad to the roasted Brussels sprouts, ensuring a good range of nutrients.

The meal components were designed to be versatile, allowing for different combinations throughout the week while maintaining deliciousness.

Careful portioning and storage were essential to ensure freshness and convenience for the client's meals.

Chef Ana

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