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Premeditated Leftovers™

Prep-Ahead Meals, Cooking Tips, and Frugal Living


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Memorial Day at the Hearth and Soul Hop

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Hearth & Soul Hop

Welcome to another Hearth and Soul Hop, the food carnival for and about food that not only nourishes our bodies, but our souls! I hope you have been able to enjoy time with family this Memorial Day Weekend!

This week I am featuring recipes that would make delicious side dishes or desserts at a weekend barbecue or picnic:

Healthy Cabbage Salad

Grilled Vegetable Salad

Stuffed and Roasted Onions

Cocoa Butter Layer Cake

Baked Rhubarb with Orange, Vanilla and Cloves

~ Please link a post that closely fits into the mission. If you are new, read the Hearth and Soul Hop mission statement which includes the rules for linking up. As always, if you have any questions please email me at aleasleftovers(at)gmail(dot)com.

~Please include a link back to one/any of the host sites (through worded link or badge). The Hearth and Soul Hosts include:

April of The 21st Century Housewife
Judy of Savoring Today
Swathi of Zesty South Indian Kitchen
and me, Alea of Premeditated Leftovers

-Linky will stay open from 1:00 am Tuesday until 11:59 pm Thursday (Eastern time).

Hearth & Soul Hop



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

  4. Debbie @ Easy Natural Food says

    I’m sharing my Vietnamese Beef Noodle Salad this week. I hope you had a great weekend, and thanks for hosting!

    Reply

  6. Tumbleweed Contessa says

    Thanks for the party. I am sharing a guest post on my site from Persnickety Plates this week. I hope you enjoy it. Have a great week!

    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.