Menu Plan Week of April 21

April 21, 2013 by Alea Milham Leave a Comment

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

Monday – Teriyaki Chicken, Basmati Rice with Onion and Garlic, and Glazed Carrots.

Tuesday – Spinach and Mushroom Quesadillas

Wednesday -Use the leftover teriyaki chicken, rice, and carrots to make Chicken and Rice Soup. Serve with a salad.

Thursday – Pull cooked chicken from the freezer to make a Chicken and Mango Salad with Creamy Cilantro Lime Dressing.

Friday – Smoked Trout and Granny Smith Salad

Saturday – Grilled Steaks, Hasselback Red Potatoes, Asparagus with Garlic.

Sunday – Use leftover steak to make Southwest Steak Salad with Honey Lime Dressing.

If you need help getting started making a menu plan, you can read how I create menu plans, which includes mention of various methods I have used in the past. Another tool that is available to help is ZipList. I created a video, showing how I use ZipList to save recipes, make meal plans, and create shopping lists.

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.