↑

Premeditated Leftovers™

Prep-Ahead Meals, Cooking Tips, and Frugal Living


You are here: Home / Recipes and Cooking Tips / Menu Plan Monday – Week of February 1

Menu Plan Monday – Week of February 1

by Leave a Comment

This post may contain affiliate links. Read our disclosure policy here.

weekly meal plan

 

One of my resolutions for this year was to bake more items from scratch. 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.

Monday – Lentil Soup and Salad (I need lentils today and on Saturday, so I make extra today)

Tuesday – Split Pea Soup and Salad

Wednesday – Corn Tortilla Taco Casserole and Salad (I need rice today and on Saturday, I make extra today)

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

Friday – Make Gluten Free Pizzas using homemade pizza 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 – Glazed Salmon, Roasted Vegetables, and Greek Lentil and Rice Salad

Sunday – Vegetable Garden Minestrone Soup and Salad

Would you like to save this article?

We'll email this post to you, so you can come back to it later!

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

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.