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Menu Plan – Week of September 13

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mealplanmonday_v2We are settling into our fall routine. Tuesdays and Thursdays are our busy nights, so I will be serving easy, make-ahead meals on those nights. Monday nights are going to remain Dessert Night and if life gets too stressful, I may respond by adding a couple more dessert nights! : )

Monday – Radish Leaf Soup  and Salad. Peach Cranberry Pie for dessert.

Tuesday – Chicken and Radish Salad on a bed of greens.

Wednesday – Meatloaf Muffins, Roasted Root Vegetables, Green Beans with Garlic

Thursday – Quinoa Salad served on a bed of greens.

Friday – Make a Cheese Pizza using GF Garlic and Herb Pizza Dough

Saturday – Swiss Steak

Sunday – Use leftover broth from Swiss Steak to make Beef Stew. Serve with a garden salad.

What are your busy night favorites? Please feel free to share a link to your favorite easy and /or cook-ahead meal.

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. Kim-Cook it Allergy Free says

    This week's menu looks wonderful! Thanks so much for including my meatloaf muffins in it! I hope you like them! Going to go check out some of the other menu recipes now!
    😉
    Kim

    Reply

  2. Sheila says

    Nice menu!! I just bought some round steak yesterday–first time I've bought it in years!!! Thanks for the ideas to use the steak. Take care.

    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.