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Weekly Dinner Menu Plan

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weekly meal plan

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

 

Tuesday – Tacos, Refried Beans, and Spanish Mexican Fried Rice

 

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

 

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

 

Friday – Eating at a Home School Party

 

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.

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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.