Menu Plan Week of 6/16

June 17, 2013 by Alea Milham Leave a Comment

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This week’s menu is filled with easy recipes because I will be out of town Wednesday through Sunday.

I have a printable weekly menu plan and shopping list that you can download to make organizing your meal plan and grocery shopping a little easier.

Monday – Broiled Honey Mustard Chicken, Basmati Rice with Onion and Garlic, and Sauteed Broccoli.

Tuesday – Use the leftover chicken to make a garden salad with Honey Mustard Vinaigrette

Wednesday – E asy Homemade Spaghetti Sauce over Rotini noodles and a garden salad.

Thursday – Use leftover spaghetti sauce to make Pizza Quesadillas. Serve with a garden salad.

Friday – Tacos (using homemade taco seasoning), Mexican Rice, and Refried Beans.

Saturday – Pizza using gluten-free pizza dough and my easy pizza sauce. Serve with a garden salad.

Sunday – Use leftover taco meat to make Taco Salad.

Meal Planning Tools:

ShopPerk App – find recipes, make lists, and find grocery sales.
How I create menu plans which includes 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.