Although I don't make a month long (or even a week long) menu plan I do tend to plan ahead on a regular basis. I'll explain, and show you what I mean.
Last night we had hamburgers (from the patties I made and froze last week), and oven fries. I made lots of fries so I'd have enough leftovers to make Breakfast Salad this morning.
Planning ahead to use up leftovers is a way to save money in the kitchen.
8 medium potatoes, cut into eight wedges each
Mix together in a small bowl or measuring cup:
1/4 cup oil (your choice, I use canola and/or olive)
1/2 teaspoon each of salt, pepper, onion powder, paprika
1/4 teaspoon garlic powder
1 tablespoon Parmesan cheese
Place potato wedges in a large bowl, pour oil mixture over the wedges, stir to coat all the potatoes. Place the wedges on a large baking sheet in a single layer.
Bake at 375 for 50-60 minutes (depends on the thickness of the wedges and the heat of your oven)
Breakfast Salad (basic version)
Brown a small amount of bulk sausage (I use about 1/4 to 1/3 of a pound) in a large skillet
Cut up leftover oven fries and add to the browned sausage
In a separate pan, scramble two eggs; add to the sausage and potatoes.
If you have more time adding chopped onions and various colors of bell peppers adds lovely flavor and color to the salad. This is one of those expandable recipes. For large families or other crowds, just increase the quantities of each ingredient, or add something that you like or have on hand. A salad is simply a collection of ingredients, it can be whatever you like. Experiment and have fun!