↑

Premeditated Leftovers™

Prep-Ahead Meals, Cooking Tips, and Frugal Living


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

Menu Plan – Week of May 16th

by 1 Comment

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

mealplanmonday_v2_thumb[2]

I haven’t shared a menu plan in months. Our schedule has been crazy busy since January and I have just been winging it based on who is home and how much time I have to prepare dinner. Last week my two oldest children finished their finals and most of their after school activities are complete. Which means we actually get to start eating dinner as a family again.

Monday – Tortellini Soup and Garden Salad

Tuesday – Tacos, Mexican Rice, and Black Beans

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

Thursday – Pasta with Vegetables and Alfredo Sauce and Garden Salad

Friday – Use leftovers Alfredo Sauce to make Chicken Alfredo Pizza with Broccoli and Garden Salad

Saturday – Grilled Steak, Herb Roasted New Potatoes, Serendipitous Asparagus

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

Would you like to save this article?

We'll email this post to you, so you can come back to it later!

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

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Your email address will not be published.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.