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Dinner Menu Plan Again

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weekly meal plan

 

Monday – Teriyaki Chicken, Basmati rice, corn, and garden salad

Tuesday – Use leftover chicken in tacos, use leftover rice to make Mexican Fried Rice, refried beans

Wednesday – Use leftover chicken in Asian Chicken Salad

Thursday – Kitchen Garden Skillet (This was a hit last week, so I am repeating it again this week. Fortunately, I doubled the meatballs and froze them, so the prep time will be greatly reduced.)

Friday – YOYO dinner

Saturday – We will be eating out with in-laws

Sunday – Scrambled eggs, muffins, bacon, and cantaloupe

I often serve tacos back to back with taco salad. My family could eat Mexican food every night and not complain, but if they didn’t like it as much as they do I would separate the two dinners by a couple of days, or put the leftover taco meat in the freezer and pull it out a week or two later.

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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.

Comments

  1. Lori says

    Love the YOYO thing! LOL! Wouldn't go over well at my house though. 🙂 That's cute.

    We love breakfast meals at dinner too. We do biscuits, gravy, sausage, eggs. YUM.

    Reply

  2. Cheryl says

    Thanks for stopping by. I use a regular biscuit recipe and sub hemp milk-it's not quite the same but I tweak the recipe a little each time.

    Reply

  4. Alea says

    Thank you!

    YOYO stands for You are On Your Own,and it only applies to the older kids and my husband. I do still prepare dinner for the two year old 😉

    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.