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Premeditated Leftovers™

Prep-Ahead Meals, Cooking Tips, and Frugal Living


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Menu Plan – Week of 2/26

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Sunday – Tacos, Black Beans, and Mexican Rice

Monday – Use some of the leftover black beans in Minestrone Soup with Quinoa Pasta

Tuesday – Use leftover taco meat and black beans to make Taco Salad.

Wednesday – Spicy Lentil Soup and a garden salad.

Thursday – YOYO Dinner

Friday – Baked Salmon with Garlic and Lime, Glazed Carrots, and a Garden Salad.

Saturday – Bierocks using this Gluten-Free Bierock Dough and Cabbage Stew

What are you cooking this week?

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.