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

Menu Plan – Week of May 6

May 5, 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 late Sunday night, so I am starting the week with meals made from ingredients that I have in the pantry, freezer and garden which will allow me to postpone shopping for a few days.

Here are free printable menu plans, a shopping list, and other useful printables that you can download to make organizing your meal planning and grocery shopping a little easier.

Monday – Addictive Sweet Potato Burritos and a garden salad.

Tuesday – Honey Mustard Salmon Salad

Wednesday – Barbecued Chicken, Baked Beans, and Corn on the Cob

Thursday – Black Bean Salad with Tomato and Avocado

Friday – Use leftover barbecued chicken to make Barbecue Chicken Quesadillas. Serve with Pumpkin Pie Spiced Sweet Potato Fries and a garden salad.

Saturday – Grilled Steak, Herb Roasted New Potatoes, Asparagus with Garlic

Sunday – Use leftover steak to make Southwest Steak Salad with Honey Lime Dressing

If you need help getting started making a menu plan, you can read how I create menu plans, which includes mention of various methods I have used in the past. Another tool that is available to help is ZipList. I created a video, showing how I use ZipList to save recipes, make meal plans, and create shopping lists.

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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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