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Prep-Ahead Meals, Cooking Tips, and Frugal Living


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Menu Plan Monday – Week of February 1

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greenmpm[1] One of my resolutions for this year was to bake more items from scratch. Thanks to Healthy Breads in 5 Minutes a Day, I have been able to keep my resolution. I mix up a batch of dough which makes enough for 4 – 1 pound loves or 3 loaves of bread and 2 pizzas. I wanted to share the recipe I have been using, but did not want to violate their copyright, so I just haven’t mentioned my baking. Today, I discovered that they share some of their recipes on their blog. Yay! I have linked to one of their gluten free bread recipes in my menu plan below.

Monday – Black Bean Soup, Salad, and Gluten Free Crusty Boule Bread

Tuesday – Split Pea Soup , Salad, and Gluten Free Crusty Boule Bread

Wednesday – Use gluten free lasagna noodles in Taco Lasagna and Salad

Thursday – YOYO Dinner (YOYO means You are On Your Own!)

Friday – Make Gluten Free Pizzas using  Gluten Free Boule Bread dough and salad. The homemade pizza was such a hit last week that I am going to make it again this Friday. This might just become a tradition!

Saturday – Baked Salmon, Roasted Vegetables, and Warm Asian Style Rice Salad

Sunday – Vegetable Garden Minestrone Soup, Salad, and Gluten Free Crusty Boule Bread

This post is linked to 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.

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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.