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Prep-Ahead Meals, Cooking Tips, and Frugal Living


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Menu Plan Week of 6/10

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Menu Plan with Recipes and Ideas for Leftover

This week, I will be rolling the leftover meat into new recipes, but I will be using the leftover rice and veggies to pack in lunches.

I have printable menu plans, a shopping list, and other useful printables that you can download to make organizing your meal planning and grocery shopping a little easier.

Monday – Grilled Steaks, Broiled Sweet Potatoes and Cauliflower, and Corn on the Cob

Tuesday – Use leftover steak to make Southwest Steak and Avocado Wraps (recipe coming soon), Mexican Rice, and Fiesta Corn

Wednesday – Broiled Catfish with Artichokes and Tomatoes,  Basmati Rice with Onion and Garlic, and Sauteed Broccoli

Thursday – Use the leftover fish to make Spicy Fish Taco Bowls

Friday – Chicken and Artichoke Pizza and a garden salad

Saturday – Minestrone Soup with Quinoa Pasta, a garden salad, and GF Herbed Bread Sticks

Sunday – TBD! My sister is visiting so I will decide once I know our plans

Meal Planning Tools:

ShopPerk App – find recipes, make lists, and find grocery sales.

How I create menu plans which includes mention of various methods I have used in the past.

How to  use ZipList to save recipes, make meal plans, and create shopping lists.

OrgJunkie.com – Lots of meal plans to inspire you.

Printable menu plans, a shopping list, and other useful printables.

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.