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Dinner Menu – Week of March 1rst

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greenmpm[1]My menu plans have changed a lot over the years; primarily to meet the needs of my family. I have done once a month planning and cooking, a bimonthly rotation, a weekly plan that included breakfast and lunch, and a very loose plan where we had certain planned nights (i.e. Italian, Mexican, Pizza, salad, etc.), but I actually winged the meals at the last minute. I now plan my menus based on what I have in my pantry, freezer, and what was on sale the last time I went shopping. On some nights I cook, so that I won’t have leftovers like when I make the Ahi Tuna. I will cook a one pound filet and after my teenage son has seconds, there will not be any remaining. Other nights I intentionally make extra, so that I can use the leftovers as a base for another meal. No matter how I have made my menus, I feel that they have saved me time, money, and minimized food waste. As you view my menu, please know that this is what works for my family now, and in my opinion, the only right way to plan a menu is to create one that works for your family.

Monday – Old Country Pie and Salad

Tuesday – Tacos, Spanish Rice, and Black Beans

Wednesday – Ahi tuna, Rice, Hawaiian Sweet Potato Salad

Thursday – Use leftover taco meat and black beans to make Taco Salad

Friday – Cheese Pizza using Gluten Free Crusty Boule Bread dough and Salad.

Saturday – Beef and Broccoli and use leftover rice to make  Yangzhou Fried Rice

Sunday – Grilled Chicken (weather permitting), Sweet Potatoes with Peppers, and use leftover broccoli stems to make Broccoli Slaw

To view hundreds of other menu plans, visit Menu Plan Monday.

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. Alea says

    We all enjoyed it! I didn't have cabbage, so I used extra carrots, asparagus, cauliflower, and celery to make up the 1 1/2 cups. I made a gluten free crust and used gf flour. I used the cottage cheese, but served sour cream on the side. I think this will be a regular addition to our summer menu, because it is so flexible.

    Reply

  2. Angela says

    I'm curious how you liked the country pie. I just made it last night with fresh CSA carrots, rainbow swiss chard, and celery root. It was fabulous! We love that recipe.

    Reply

  3. Melissa says

    That all sounds good! You're right that it's important to plan in a way that works for our own families, because everyone's needs are different.

    Reply

  4. Shana says

    I really should do this so I am not scrambling. I do plan my meals and buy accordingly but I end up wasting a lot of leftovers. I am going to work harder at this.

    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.