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Premeditated Leftovers™

Prep-Ahead Meals, Cooking Tips, and Frugal Living


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Menu Plan

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Monday – Garlic Chicken (I am going to bake this the night before according to the directions and then have my husband “grill” it to heat it up and put stripes on it on Memorial Day), Roasted Potatoes, Baked Beans, Strawberry Spinach Salad, and Corn on the Cob. (I am making lots of side dishes because one of our guests is a vegetarian). I don’t usually serve dessert after dinner, but since we are having company I will serve Strawberry Cream Pie and Oreo Pie.
Tuesday – Use some of leftover chicken to make Chicken and Rice Soup and Garden Salad

Wednesday – Use the rest of the leftover chicken and corn to make White Chili, Garden Salad, and Gluten Free Corn Bread

Thursday – Pressure Cooker Swiss Roast with Leftover Roasted Potatoes and Carrots

Friday – YOYO Dinner (YOYO means You are On Your Own)

Saturday – Use leftover roast to make Shredded Beef (I am not planning on the roast being dry, but I will follow these basic guidelines to complete the shredding process) , Leftover Baked Beans, and Squash

Sunday – Pork Chops in Mustard Sauce, Mashed Potatoes, and Peas with Basil

I will follow up later in the week with more recipes. For more menu ideas visit Menu Plan Monday at I’m an Organizing Junkie.

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.

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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.