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Menu Plan – Week of 2/19

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Sunday – Teriyaki Chicken, Basmati Rice, and Asparagus with Garlic

Monday – Spaghetti with Easy Homemade Spaghetti Sauce, Gluten-Free Herbed Bread Sticks, and Garden Salad.

Tuesday – Use some of the leftover teriyaki chicken and leftover rice to make Asian Chicken and Rice Soup

Wednesday – Use leftover Spaghetti Sauce to make Slow Cooker Lasagna. Serve with a garden salad.

Thursday – Use the last of teriyaki chicken and rice  to make and Asian Vegetable and Rice Frittata

Friday – Herb Crusted Cod, Garlic and Rosemary Red Potatoes, Peas with Green Onions and Basil

Saturday – YOYO Dinner (YOYO = You are On Your Own cause mama’s not cooking!)

Breakfasts:

Chai Spiced French Toast

Scrambled Eggs

Pumpkin Spice Egg Puffs

fresh fruit

Lunch:

Lentil and Cauliflower Chili

Pasta Bake

Corndog Muffins

Salads

fresh fruit

Snacks:

Homemade Cliff Bars

Fruit

Spicy Kale Chips and Dip

Veggies and Roasted Garlic Hummus

Cookies (recipe to be determined)

What are you cooking this week?

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.

Comments

  2. April @ The 21st Century Housewife says

    There’s some lovely ideas and recipes here…sounds like it’s going to be a delicious week at your house 🙂

    Reply

  3. Amanda says

    Let me know what you think about the Slow Cooker Lasagna, we sure loved it. I made your Asian Chicken and Rice soup again this week and just love it. It is so comforting! Thinking I might have to try the herb crusted cod this week (though I have either trout or tilapia in the freezer).

    Reply

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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.