ALDI Menu Plan: Week of June 14 – 20, 2023

We’ve got another ALDI-inspired meal plan for you!

These delicious, simple, and nutritious recipes are designed to serve four people, but they’re easy to adjust according to your family’s needs – simply scale the ingredients up or down as needed. Whether you’re cooking for two or for a larger household, you can rely on this menu to provide tasty, balanced meals that won’t break the bank. From slow cooker meals that simmer to perfection while you get on with your day, to quick and easy stir-fries that make the most of leftovers, these recipes showcase a variety of cuisines while focusing on health, taste, and budget. Enjoy a week of fantastic meals without any stress, knowing you’ve got a plan in place that makes the most of ALDI’s great deals and a selection of other frugal, accessible ingredients. Happy cooking!

Monday

Breakfast: Oatmeal with Frozen Berries and Almond Milk

1. In a small saucepan, bring 2 cups of almond milk to a boil.
2. Stir in 2 cups of oats and reduce the heat to a simmer.
3. Cook for about 10 minutes until the oats are your desired texture. Stir occasionally.
4. Serve the oatmeal topped with a handful of frozen berries.

Lunch: Tuna Salad with Spinach and Multicolored Peppers

1. Drain and flake 2 cans of tuna.
2. Dice multicolored peppers.
3. In a bowl, combine the tuna, diced peppers, and 2 cups of fresh spinach.
4. Toss with your favorite dressing and serve.

Dinner: Pulled Pork Sandwiches with Brioche Buns (see our 2-ingredient pulled pork recipe)

 

Tuesday

Breakfast: Scrambled Eggs with Spinach and Multicolored Peppers

1. Beat 8 eggs in a bowl.
2. In a non-stick skillet, sauté diced multicolored peppers and 2 cups of fresh spinach until softened.
3. Pour in the beaten eggs and scramble until cooked through.

Tuesday Lunch: Zesty Shrimp and Multicolored Pepper Salad

1. In a large bowl, mix 1 lb of cooked, peeled shrimp, 2 diced multicolored peppers, and 2 cups of spinach.
2. Whisk together 2 tablespoons of olive oil, the juice of one lemon, and salt and pepper to taste to make a dressing.
3. Toss the salad with the dressing and serve.

Dinner: Ribeye Steak with Roasted Multicolored Peppers and Potatoes

1. Preheat your oven to 400°F.
2. Season ribeye steaks with salt and pepper and sear them in a hot pan for 3 minutes each side.
3. Meanwhile, cut potatoes and multicolored peppers into chunks, toss with olive oil, salt, and pepper, and spread out on a baking sheet.
4. Roast the vegetables in the preheated oven for about 25-30 minutes until tender and golden brown.
5. Let the steaks rest for a few minutes before serving with the roasted vegetables.

Wednesday

Breakfast: Greek Yogurt with Fresh Strawberries and Oatmeal

1. Serve a bowl of Greek yogurt topped with fresh strawberries and a handful of oats.

Lunch: Shrimp Tacos with Tortillas and Coleslaw Mix

1. Sauté shrimp with a bit of olive oil and your favorite spices until fully cooked.
2. Warm tortillas in a pan.
3. Assemble the tacos by adding the shrimp and coleslaw mix to the tortillas. Serve immediately.

Dinner: Stuffed Sausage Italian Zucchini Boats

Thursday

Breakfast: Banana Pancakes with Almond Milk

1. Mash 2 bananas in a bowl, add 4 eggs, and mix until combined.
2. Heat a non-stick skillet over medium heat.
3. Scoop 1/4 cup of the batter onto the skillet and cook until bubbles form on the top, then flip and cook the other side.
4. Serve the pancakes with a drizzle of almond milk.

Dinner: Oven Roasted Chicken Tenders

1. Preheat your oven to 425°F.
2. Toss chicken tenders with olive oil, salt, and pepper, then arrange on a baking sheet.
3. Bake for 15-20 minutes until the chicken is cooked through and golden brown.

Friday

Breakfast: Scrambled Eggs with Spinach and Multicolored Peppers

1. Repeat Tuesday’s breakfast.

Dinner: Slow Cooker Texas Brisket with Roasted Veggies

1. Season the Texas brisket with your choice of spices, then place it into a slow cooker.
2. Cook on low for 8-10 hours or until the brisket is tender.
3. Roast your choice of vegetables in the oven at 400°F for 25-30 minutes.
4. Slice the brisket and serve with the roasted vegetables.

Saturday

Breakfast: Oatmeal with Fresh Strawberries and Almond Milk

1. Repeat Monday’s breakfast.

Sunday

Breakfast: Greek Yogurt with Fresh Strawberries and Oatmeal

1. Repeat Wednesday’s breakfast.

Lunch: Shrimp Tacos with Tortillas and Coleslaw Mix

1. Repeat Wednesday’s lunch.

Dinner: Stir Fry, using up any leftover meat

1. Slice any leftover meat and vegetables into thin strips.
2. Heat a bit of oil in a pan and sauté the meat and vegetables until cooked through.
3. Add a bit of soy sauce or your favorite stir-fry sauce and serve.