↑

Premeditated Leftovers™

Prep-Ahead Meals, Cooking Tips, and Frugal Living


You are here: Home / Recipes and Cooking Tips / Menu Plan – Week of August 16th

Menu Plan – Week of August 16th

by 2 Comments

This post may contain affiliate links. Read our disclosure policy here.

mealplanmonday_v2 This is going to be a crazy week. My oldest child is turning 20! My husband will be doing his annual training with the reserves. Fortunately he will be doing it at our local base, but his hours will be erratic. And my oldest son is having his wisdom teeth removed, so I am planning on serving lots soft food this week.

Monday – Grilled Chicken, Long Grain and Wild Rice, Mixed Garden Vegetables

Tuesday – Use some of the leftover chicken to make Pasta Salad

Wednesday – Cheese Pizza made with Garlic and Herb Pizza Dough, Fruit Salad, and Garden Salad.

Thursday – Use leftover chicken and rice to make Chicken and Rice Soup.

Friday – Vegetable Garden Minestrone Soup and Garden Salad

Saturday – Rice Casserole and Garden Salad

Sunday – Pasta Bake with Garden Salad

Are you enjoying the lazy days of summer or are you trying to cram as much in as possible before school begins?

To view hundreds of menu plans, visit Menu Plan Monday.

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

  2. Shana says

    Love the menu!! SOunds very good to me. I have no choice but to enjoy the lazy days of summer with the temps being 95-104 with high humidity and high heat index temps lol. It is too hot to do anything here.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

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.