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Weekly Dinner Menu Plan

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Monday – Spaghetti with Red Sauce, Broccoli Salad (inspired by the local deli), Gluten Free French Bread (wish me luck!)

Tuesday – Tacos, Refried Beans, and Spanish Rice

Wednesday – Use leftover taco meat and cheese to make Taco Salad

Thursday – Use leftover taco meat, spaghetti sauce, black beans, and Spanish rice to make a variation of Miracle Leftover Chili, Garden Salad, and Gluten Free Corn Bread

Friday – Eating at a Home School Party
Saturday – Grilled Chicken, Serendipitous Asparagus, Mashed Potatoes

Sunday – Use leftover grilled chicken to make Pasta Salad. Since I needed to use up potatoes on Saturday, I will have to cook a 16 oz. bag of spiral noodles. I will cook them according to the directions on the bag and then rinse them in cold water to chill them.

I will follow up with some additional recipes later this week.

This post has been linked to 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.

Comments

  1. Alea says

    LOL! I know it seems easier to just avoid bread…

    The GF bread was ugly, but tasty. I think it would have looked better if I used French Bread Forms. I think I will make two round loafs ( like the one in Artisan Bread in 5 minutes a Day) next time because I am not going to buy forms. Here is the recipe that I used: http://www.recipezaar.com/Gluten-Free-French-Bread-180306

    I used brown rice flour because that is what I had on hand.

    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.