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Menu Plan – Week of November 16th

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I realized today that I make the first four dinners on this week’s menu about once a month.  They are easy fall back meals for busy times or exhausting weeks. I am still getting my strength back after a nasty flu, so I am content to rely on the old standards; my kids are just happy that mom is cooking again!

Money Saving Tip: You can stretch meat by mixing it with beans or rice. When I make tacos, I add a can of black beans to the hamburger and seasonings. When I make hamburger patties, I add a cup of cooked rice to the raw hamburger and spices, mix it well, and form patties as usual.

Monday – Tacos using hamburger mixed with a can of black beans and taco seasoning, Refried Beans, and Spanish Rice

Tuesday – Spaghetti and Garden Salad

Wednesday – Use leftover taco meat to make Taco Salad

Thursday – Use leftover taco meat, black beans, Spanish Rice, and spaghetti sauce to make Leftover Chili, Gluten Free Corn Bread, and Garden Salad

Friday – Dinner Party for 14! Garlic Chicken (or grilled? depends on the weather), Long Grain and Wild Rice, Glazed Carrots, Peas with Basil, salad and desserts TBD

Saturday – Use leftover chicken to make Easy Chicken Tortilla Bake and Garden Salad

Sunday – Use leftover chicken, rice, and carrots to make Chicken and Rice Soup and Garden Salad

Do you have any old faithful recipes that you rely on to get you through hectic weeks?

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

  1. Vickie's Michigan Garden (my backyard) says

    Alea,
    Just been a little worried about ya hope you are doing fine and had a great Thanksgiving.
    vickie

    Reply

  4. Struggler says

    Dinner party for 14 when you're still getting over flu?
    Wow, I'm truly in awe. That's fabulous! Let us know how it went.

    Reply

  5. Carla says

    Beans and rice, or beans and cornbread. I make one or the other about once a week, varying the type of beans. We have also begun making grits for our grain occasionally. Grits, the Southerner's Answer to Polenta, LOL!

    Reply

  8. The Thrifty Countrywoman says

    Glad you're back! I was getting worried about you. We also stretch the hamburger by adding oatmeal or the leftover cracker crumbs.

    Jane

    Reply

  9. Vickie's Michigan Garden (my backyard) says

    Alea,
    Wow it all sounds good to me-I happen to love the sounds of your old standards! Glad your feeling better.
    vickie

    Reply

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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.