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Menu Plan – Week of September 5th

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I haven’t shared a menu plan in months. Our schedule has been crazy busy this summer and I have just been winging dinner based on who is home and how much time I have to prepare dinner. Last week my two oldest children started back to college which means order is being imposed on my household.

We have made up new chore charts, I have stocked the freezer with breakfast and lunch foods for my kids, and now I will resume making dinner menus based on who is home to eat with us.

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

Tuesday – Use some of the leftovers steak and the leftover asparagus to make Steak and Asparagus Frittata

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

Thursday – Spaghetti with Easy Homemade Spaghetti Sauce, Gluten-Free Garlic and Herb Bread Sticks and garden salad

Friday – Use leftover spaghetti sauce to make Cheeseless Lasagna with hidden vegetables, leftover bread sticks and garden salad

Saturday – Grilled Chicken, Mashed Red Potatoes, Green Beans with Garlic

Sunday – TriTip cooked in a Pressure Cooker, Basmati Rice with Garlic and Onion, Sautéed Summer Squash and Zucchini

Breakfasts:

Gluten-Free Sweet Potato Pancakes

Sweet Potato Egg Puffs

Southwest Steak Frittata

Fruit

Yogurt

Oatmeal

Lunches:

Fiesta Chicken Salad served on a bed of greens

Pasta Salad with Squash

Brown Rice (I make a large batch and then mix it with leftover vegetables like Peas with Basil or Green Beans with Garlic and freeze it in individual Pyrex containers for my college kids to pack in their lunch. There are microwaves on campus that they can use to heat their rice).

Fruit

Salads

Snacks:

Chewy Granola Bars

Nuts

Dried Fruit

Chips and Salsa

Vegetables and Garlic Hummus

Pumpkin Cookies

Gluten-Free Apple Jumble Cookies

I make large batches of cookies and freeze them. They thaw by the time my husband and children pull them out for lunch. And I have noticed they last longer when they are out of sight in the freezer than when they are sitting on the counter. 🙂

What are you cooking 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

  2. Judy@Savoring Today says

    I have a pot of chili in my sights for this week along with some Chicken Cacciatore and Kung Pao Chicken. Meal planning makes a huge difference, my friend and I do monthly cooking, I love having my menu on the fridge! This is a great plan you have going for this week 🙂

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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.