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Menu Plan – Week of 3/4

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Sunday – Chicken with Mushroom and Artichoke Saute (I will replace the flour with 2 tablespoons of cornstarch), Basmati Rice, and Glazed Carrots

Monday – Garlic, Kale and Potato Soup and Garden Salad

Tuesday – Spaghetti with Homemade Spaghetti Sauce and Garden Salad

Wednesday – Use leftover Chicken, Rice and Carrots to make Chicken and Rice Soup. Serve with a Garden Salad.

Thursday – Use leftover spaghetti sauce to make Lasagna with Potato “Noodles” and garden Salad

Friday – Pecan Crusted Ruffy, Savory Mashed Potatoes with Cauliflower and Celery Root, Sauteed Broccoli

Saturday – Kitchen Garden Skillet

What are you cooking this week?

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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

  1. Michelle says

    I am checking out your menu plan for the first time today and Oh My…where do you live?!? I’ll be over for any of these dinners. Puts my weekly meal plan to shame. 🙂

    I love how you use parts of one meal to use towards another meal. I need to do more of this….we end up with so many leftovers each week. You’ve inspired me to look for new ways to use up our leftovers!

    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.