Weekly meal plan

Jun 15 2020

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It is almost officially summer... I kind of took a week off and went away for a few days which was amazing... I got overwhelmed with all going on everywhere and was happy to be able to have the luxury to take a step back and just be with my family and enjoy them...

Anyway back at home and in our normal routine. I am not even sure what it means, since there is no school anymore and no camps either this year! I guess we'll create our own camp or something! What is sure is that we need to create some sort of routine for the kids with activities, even if online, otherwise summer break might seem really long and boring to them!

Since a lot of my favorite salad  and lunch places have reopen, I am only going to share our dinners for weekdays and both lunches and dinner week-ends... After cooking every meal for so long, I've decided to support our local businesses and myself by ordering in our weekdays lunches... After all it can be my summer break as well somehow, right?!

Monday:

Dinner: Lemon chicken and sweet corn soup. I love soups for dinner. We tend to have them at least once a week since it makes for an easy, healthy and filling dinner. I can either make this one with rotisserie chicken or use my insta pot and have it ready in 10 minutes.

Tuesday:
Dinner: Veggie stir fry with sesame noodles and crispy tofu. I love make a stir-fry, since you can always improvise and use whatever veggies you have in your fridge... I have been craving the crispy tofu I made a while ago so I am doing it again and my kids love these sesame noodles which will be the perfect base here.

Wednesday:

Dinner: Spicy garlicky shrimps with tahini broccoli and buffalo cauliflower. The shrimps only take a few minutes to cook, which always make for an easy dinner... Broiled broccoli is Harry's favorite and will be great with a nice lemon tahini drizzle.... And the cauliflower is my obsession, I am going to try to nail this (which I have failed a few times) and when I do I promise to share... Meanwhile I am linking it to a great recipe! I will use this recipe as a base an don't add the beans or pasta... But it is the same base!

Thursday:

Dinner:  Crab cakes with coleslaw and crispy smashed potatoes Over the past few weeks I have made dishes from places we have travelled to in the past. This week seems to be Nantucket where I had the best crab cakes ever.... Alongside coleslaw and crunchy potatoes, and a nice glass of crips white wine and I will almost feel like I am there!

Friday:

Dinner:Italian sheet pan chicken dinner. Sheet pans with chicken (when cut into small pieces) are a very fast and efficient way to make dinner. Add in some quick cooking veggies and lots of spices and you have a super flavor dinner in one take. Instead of roasting my chicken like I did in this recipe, I will chop the ices and add more veggies. I will make sure to share on my stories when I make this and also add the new updated recipe.

Saturday:
Lunch : Beet salad, endive and apple salad and green fennel salad. I feel like making different options and they are all easy to make... I love make a large spread of different food, especially on week-ends so everyone can have what they like...

Dinner: Turkey burgers. I have been craving these burgers for a while.... I can grill some veggies alongside, maybe some corn and zucchinis, make a nice sriracha aioli, pickled veggies et voilà. This recipe from Goop is one of my favorite: easy, clean and delicious!

Sunday:

Lunch: Caesar salad, with soft boiled eggs, grilled chicken and/or steak...  It is father's day on Sunday and I know my hubby loves grilled steak, which would be perfect on a nice green leafy salad... I love a good caesar and both proteins will be great if we have leftovers for sandwiches next week... hi way everyone is happy!
Dinner: Niçoise Salmon bowls. I cannot wait to go to the famers' market in the morning, get some nice fish and lots of veggies.. I will cook some quinoa as well ad keep the extra for the week just so i have some meal prep for lunches and all... This Niçoise salad presented in individual bowls will be perfect for it, I am just adding  the quinoa as a base!

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