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Menu Plan Monday – Week of August 23rd

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mealplanmonday_v2My son is still recovering from having his wisdom teeth out, so we are going to begin the week with soft food. Hopefully, he will feel well enough by the end of the week to eat Grilled London Broil!

Monday –  Carrot-Ginger Bisque from Cooking for Isaiah and Garden Salad

Tuesday – Crock Pot Split Pea Soup and Fruit Salad 

Wednesday – Addictive Sweet Potato Burritos and Salad

Thursday – YOYO Dinner

Friday – The Garlic and Herb Pizza was so popular last week that I am repeating it this week.

Saturday – London Broil On the Grill, Potato Zucchini Mash, Sautéed Squash with Onions

Sunday – Use leftover London Broil in a stir-fry

What is on your menu this week?

For more menu plan ideas, visit Menu Plan Monday.

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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

  2. Ann Kroeker says

    Potato-Zucchini mash sure looks like a great way to make potatoes healthier (and use up the zucchini)! Someone linked to Food on Fridays a week or so ago with kind of a hash-brown thing with grated zucchini blended with grated potato. I tried that once and LOVED it.

    Thanks for the ideas!

    And thanks for allowing Name/URL commenters! 😉

    Reply

  5. Keri @ Spirit of Power says

    Addictive Sweet Potato Burritos? Sign me up!
    BTW – I selected you from the Menu Plan Monday list on Orgjunkie as my "close your eyes and click" blogger of the week. Stop by Spirit of Power to check it out.

    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.