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Menu Plan – Week of October 4th

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Last week was expectantly busy. This week looks to be the same, but at least I have some advance warning and can plan for it. Most of the meals on my menu this week are easy to prepare or can be made simpler by doing some prep work after breakfast.

Monday – Parsnip and Leek Soup and Strawberry Spinach Salad

Tuesday – Asian Meatballs with Soy Ginger Glaze, brown rice, and cabbage slaw

Wednesday – Grilled Chicken, Carrots and Turnips with Cinnamon Honey Glaze, and Garden Salad

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

Friday – Use the last of the leftover chicken to make a stir-fry and serve it over the leftover rice.

Saturday – Spicy Lentil Soup, GF herbed Bread Sticks, and Garden Salad

Sunday – One Pot Chicken Dinner

To view more 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

  1. Laura says

    Looks like we are swapping recipes this week! I have your Angel Hair pasta with garden vegetables on our menu this week. I can't wait to try it! I'm going to have to buy most of the vegetables though; we're down to only tomatoes now, and not many of them are left (I will be making green tomato cake this week).

    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.