Express & Organized Menu: Week of April 21 to 26, 2025

This week's menu

A week full of international flavours! From Greek souvlaki skewers to Japanese sushi cups, by way of Italian pasta and Québec comfort cooking. The week ends with a delicious lemon salmon served with fragrant herb rice.

Dinners

1. Monday: Store-bought souvlaki skewers and tabbouleh (in French) 

2. Tuesday: Cooked salmon sushi cups 

3. Wednesday: Pepperoni penne  (in French)

4. Thursday: Egg and potato casserole with cheese curds (in French) 

5. Friday: Lemon salmon with herbed rice (in French) 

Additional packed lunches

• Monday: Bologna sandwich

• Tuesday: Souvlaki skewer and tabbouleh 

• Wednesday: Salmon sushi cup 

• Thursday: Italian pepperoni roll-up

• Friday: Assorted bites

This week's snacks

• Pretzels and cream cheese

• Mini cucumbers

• Homemade granola bars

• Apple slices and soy nut butter

• Lemon-coconut energy balls

This week's prep strategy

Our plan relies on three key moments:

• Sunday: Snack prep

• Wednesday: Prepping the pasta and eggs

• Thursday: Preparing the salmon marinade

Sunday optimization:

• Prepare the week's snacks

• Organize the lunch ingredients

• Bake the granola bars

Wednesday optimization:

• Cook Friday's hard-boiled eggs at the same time as the pasta

• Prepare the Italian roll-up for the next day

Detailed prep plan

Sunday – Prep Day

1. Snack prep:

• Bake the granola bars

• Make the energy balls

• Prepare the veggie portions

Wednesday – Pasta and Eggs Day

• Cook the pasta for dinner

• Hard-boil the eggs for Friday's lunch

• Prepare the Italian pepperoni roll-up for Thursday

Thursday – Salmon Prep Day

• Prepare the marinade for the salmon

• Assemble the egg casserole for dinner

Extra tips:

• Buy ready-made souvlaki skewers at the store to save time

• Make the tabbouleh ahead so the flavours can develop

• Keep the cut veggies in the fridge

• Use a rice cooker for Friday's herbed rice