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Menu Plan Week of October 9th

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The weather has finally cooled off and I am turning my creative juices to baking.  I will continue putting up vegetables since I was able to protect my garden from the nights of freezing temperatures last week. This week’s dinner menu is simple so I don’t have to work too hard to prepare dinner after baking and canning this week.

Monday – Rapidly Roasted Herb Crusted Chicken with Vegetables

Tuesday – Use the chicken bones to make broth in a slow cooker. Use some of the leftovers chicken to make Chicken Noodle Casserole. Serve it with a garden salad.

Wednesday – Use leftover chicken to make Orange Spinach Salad with Orange Mustard Vinaigrette

Thursday – Tacos, Black Beans, and Mexican Rice

Friday – Attending a dinner party

Saturday – Grilled Steak, Green Beans with Garlic, and Herb Roasted New Potatoes

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

What are you planning this week?

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. Amanda Larson says

    We just harvested more green beans and I was looking for a good recipe. Thanks for linking to your green beans with garlic recipe. I will be making that 🙂

    Reply

  2. Kitchen Belleicious says

    YUMM! It all sounds fantastic.I am interested to see the recipe for the rapidly roasted chicken. Anything that starts off with rapidly I am all game!

    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.