Menu Plan – Week of March 18

 Tips for creating a menu plan - naturally gluten-free menu plan

Our plan changed a little last week because we are still dealing with some plumbing issues. I was originally planning on having friends come over for dinner tonight, but have postponed it until Thursday evening. So tonight we are having a Corned Beef and Cabbage cooked in a pressure cooker. I use a whole head of cabbage, but my family will polish it and the potatoes off, leaving me with leftover corned beef to use up.

Monday – Use the last of the corned beef in Corned Beef and Cabbage Casserole with a Mashed Potato Crust.

Tuesday – Garlic Chicken, Basmati Rice and Sauteed Broccoli.

Wednesday – Use leftover corned beef in Corned Beef and Cabbage Soup.

ThursdayHoney Glazed Ham , Mustard Gravy*, Twice Baked Potatoes, Glazed Carrots, and Peas with Green Onions and Basil. Carrot Cake* and ice-cream for dessert.

FridayLinguine with Clam Sauce and a Garden Salad.

Saturday – We will be celebrating my youngest son’s birthday with Cheese Pizza made with gluten-free pizza dough and easy pizza sauce. Serve with a garden salad and fruit salad. Gluten-Free Vanilla Cake and ice-cream for dessert.

Sunday – Use leftover chicken, rice, and carrots to make Chicken and Rice Soup. Serve with a garden salad.

*Recipes to be shared later

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 and editor of Premeditated Leftovers. 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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