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Menu Plan Monday – Week of June 7th

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Since I spent last week in bed, I have a fridge full of veggies that need to be used up. My menu is designed to use up as many of them as I can, so I don’t have an ugly food waste picture on Friday.

Monday – Swiss Chard and Garbanzo Bean Soup and Salad

Tuesday – Grilled Chicken, Roasted Cauliflower and Carrots, and Salad

Wednesday – Use some leftover chicken in Chicken and Veggie Wraps (I am using Trader Joe’s Brown Rice Tortillas to make this GF and I will substitute garlic hummus for the kids who won’t eat mayo)

Thursday – Use leftover chicken in Pasta Salad

Friday – White Ruffy, Roasted Sweet and Gold Potatoes, and Asparagus

Saturday – Grilled Steak, Brown Rice, and Butter Tossed Green Beans

Sunday – Use leftover steak to make Broccoli and Beef; serve over leftover brown rice.

I have started making Monday night dessert night because it seems like everybody can use something to look forward to after a long day back at work or school. This morning I made a pumpkin pie, which I realize is not a very seasonable dessert, but it is a family favorite all year long! Do you have any ideas for encouraging family members after a long, hard day at work or school?

For more Menu ideas, 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. Porch Days says

    I hope you are feeling better. We are on serious diets here so are sticking to limited menus. We have found what works for us. Those little sandwich rounds at 100 calories each are a life saver so we can have sandwiches. We have given up bread, white rice, potatoes and only occasionally have pasta. Mr. B has type 2 diabetes and says he is better off to give up those things than to try to eat small amounts.

    Reply

  3. Laura says

    I guess we're doing a Monday night dessert night as well–what a great idea! I'm getting ready to make oatmeal shortbread with the girls.

    I just ate dinner, but your menu has me hungry again!

    Hope you are feeling much, much better.

    Reply

  4. DandelionHeart says

    I am going to steal your idea for Monday night as dessert night. It is the perfect day to give yourself a reward for getting back to a productive 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.