Here is your Action Plan for the week, which will help you prepare the dishes proposed in the meal plan NO FISH OR SEAFOOD.

This Action Plan is designed to minimize the time you'll spend in the kitchen on weekdays, about 30 min per meal average, while ensuring high-quality and variety.

As soon as you come back from grocery shopping:

• Put in the freezer the lamb for the Lamb Chops Marinated with Mint (Day 5).

As soon as you have time (1 h 30 min in-kitchen)

Make the following recipes that can be prepared in advance. Do these tasks in parallel, starting with the Moroccan Chicken d'Erfoud, which takes longer to cook:

• Prepare (25 min) and cook (1 h 30 min) the Moroccan Chicken d'Erfoud.
• Prepare (10 min) and bake (30 min) the Baked Apples. The apples may be baked together with the chicken, at the same time and temperature.
• Prepare (10 min) and cook (20 min) the Red Pepper Ratatouille. Note that this recipe could also be prepared in a larger quantity, to be frozen for later use.
• Prepare (10 min) and cook (25 min) the Silky Fennel Soup. Note that this recipe could also be prepared in a larger quantity, to be frozen for later use.
• Prepare (10 min) the Chocolate Sauce, which is used with the Ice Cream with Chocolate Sauce.
• If necessary, prepare (5 min) the Classic Vinaigrette.

Not to be forgotten during the week:

Day 3: Must do for the day after next (Day 5):

• Take out of the freezer the lamb for the Lamb Chops Marinated with Mint, then put it in the refrigerator.

Day 4: Must do for the next day (Day 5):

• Take 10 min to prepare the marinade for the Lamb Chops Marinated with Mint then cover the lamb with it.
• Take 5 min to chop the onion for the "Fattouche" Salad, then put it in a bowl of water/vinegar in the refrigerator.