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You are here: Home / Recipes and Cooking Tips / Menu Plan – Week of March 11

Menu Plan – Week of March 11

March 12, 2012 by Alea Milham Leave a Comment

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I had one of those weeks, last weeks. The ones where everything breaks. My computer, my phone, the heater, and the oven. Except for the heater, everything is pretty essential and hard to live without. 🙂

I had to revise my menu, which had included a lot of oven baked dishes because it is a great way to heat the house when the heater isn’t working. 🙂 And of course as I was trying to come up with a new menu based on what I had on hand, I could only think of things to cook in the oven. Thanks to my friends on Facebook for helping me out!

Sunday – Corned Beef, Potatoes, and Cabbage cooked in a Preesure Cooker

Monday – Vegetable and Cashew Nut Curry

Tuesday – Tacos, Mexican Rice, and Black Beans

Wednesday – Curried Cauliflower Soup

Thursday – Use leftover taco meat and leftover black beans to make Taco Salad

Friday – Olive Oil Poached Salmon, Garlic Mashed Potatoes, Asparagus with Garlic

Saturday – Use leftover corned beef and leftover mashed potatoes to make Corned Beef and Cabbage Casserole with Mashed Potato Crust

AT&T sent me a new phone because my old one was still under warranty. My husband was able to make my computer usable, but a new one is probably in my future. The heater was repaired before the sun set, so no-one froze, and my husband will fix the oven on Saturday.

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.

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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.

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