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You are here: Home / Recipes and Cooking Tips / Menu Plan – Week of 6/24

Menu Plan – Week of 6/24

June 23, 2013 by Alea Milham Leave a Comment

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How to Create a Menu Plan - Tips for creating a menu plan

I am returning from a trip today so I plan on taking it easy tomorrow. Then I will dive back into my regular cooking routine. It is important to occasionally give yourself a day off or plan easy meals when you know you are going to be tired or stressed. If you don’t, you will get burnt out. When I need an easy meal I turn to either quesadillas or frittatas.

Monday – Spinach and Mushroom Quesadillas and a garden salad

Tuesday – Chili Lime Chicken with Sour Cream Sauce, Rice, and Green Beans with Garlic .

Wednesday – Use leftover rice to make Fried Rice, Sweet and Sour Pork (Healthified), and Easy Broccoli and Beef

Thursday – Use leftover Chili Lime Chicken to make Enchiladas with White Sauce. Serve with a garden salad.

Friday – YOYO Leftover Buffet (YOYO = You are On Your Own)

Saturday – Grill Steaks, Summer Squash with Herbs, and Sauteed Broccoli

Sunday – Use leftover Steak to make Steak and Artichoke Frittata.

Meal Planning Tools:

  • ShopPerk App – find recipes, make lists, and find grocery sales.
  • How I create menu plans which includes various methods I have used in the past.
  • How to  use ZipList to save recipes, make meal plans, and create shopping lists.
  • OrgJunkie.com – Lots of meal plans to inspire you.
  • Printable menu plans, a shopping list, and other useful printables.

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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