Weekly Menu - Week 13

Weekly Menus are back! I don't know if you missed them (did you?) but I did! Oui, oui!
When we were in France this past Summer, cooking for an average of 12 people per day, we had menus. We had to have menus!
When I came back to Philadelphia, I did not plan meals as much... it was the end of the Summer; still too hot to cook large meals in the kitchen: I relied on nice salads and easy cooking.
Now that Fall is here, all of a sudden, I find myself out of ideas, or with ideas but without the proper ingredients, or with the ideas, the ingredients but not enough time to make the dish when I need it!. And without enough planning, I find myself without any leftovers for lunchboxes the following day! And that's, for me, is more stressful, than not having a proper dinner ready. Yes, I know, I can always make my kids sandwiches... but 5 times a week? Impossible (well, maybe for one week?) So, yes, planning is good! It might drive some people crazy but I personally find it a stress-reliever. I know I can focus on something else during the day because the menus are set, the ingredients are in the house, and I have allocated myself enough time to cook for dinner AND lunchboxes the next day! And even if I end up improvising an emergency dinner because there was something more important to do, I am OK because I know that for the remaining days, everything is taken care of. Ou presque! Keeping life simple! That's what it's all about! Bonne Cuisine!

Weekly Menu - Week 13

	Day	Suggested Menu
	Monday	Salmon with Buckwheat Pasta, Edamame, Carrots, and Sesame Seeds Plain Yogurt with Chestnut Spread Fresh Fruits
	Tuesday	Ratatouille with Quinoa Panna Cotta with Raspberry Coulis
	Wednesday	Chicken with Pineapple and Green Beans Homemade Plain Yogurt with dark brown sugar Fresh Fruits
	Thursday	Brown Rice with Beans and Vegetables Homemade Plain Yogurt with Honey Nutella Biscotti
	Friday	Guacamole Quiche Lorraine with green salad  Fresh Fruits

Game Plan

Sunday Evening:

• If you  make your own yogurt, prepare a batch for the week. 
• If you are feeling zealous, you could prepare the Ratatouille for Tuesday evening. That would save you time on that day.
• You could also prepare the Panna Cotta for Tuesday.

Monday Evening: 

• You only have to make the salmon & pasta for Monday evening.
• After dinner, make the Panna Cotta for Tuesday evening if you have not made them on Sunday.

Tuesday Evening:

• You have to cook the Ratatouille if you have not prepared it on Sunday.
• Start with the Ratatouille. If you can ask for help, do to cut all the veggies.
• While the ratatouille is cooking, make Quinoa.

Wednesday Evening:

• For Wednesday dinner, you only have to make the entree. Start by preparing the Pineapple. 
• I use frozen Green beans, these days to make my life easier.
• If you have time make the Nutella biscotti for Thursday.

Thursday Evening:

• Today's dinner is a little time-consuming because brown rice takes long to cook.
• If you have not made the biscotti, start with them.
• While they are cooling in the fridge, start the brown rice and veggies.
• Finish the biscotti.

Friday Evening:

• Relax, it's Friday!
• Make the Quiche Lorraine first and while it's in the oven, make the Guacamole and enjoy it with a few chips before serving the Quiche Lorraine!