ALDI Dairy-Free Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Pan-Seared Chicken Thighs with Gala Apple and Onion Pan Sauce over Rice
Description: Two boneless chicken thighs are seared until golden, then topped with a quick pan sauce of sliced Gala apple and onion cooked in olive oil and broth. It is served over a single portion of fluffy rice for a cozy, dairy-free dinner.
Sale items used: Chicken thighs, Gala apples
Prep time: 35 minutes
Serving note: Use 2 thighs (about 0.5 lb) from the 1 lb of thighs you buy this week, and save the other half for Wednesday. Also use 1/2 Gala apple, 1/4 onion, 1/2 cup chicken broth, and 1/2 cup cooked rice (about 1/4 cup dry). Cook with olive oil only, no butter.
Recipes:
- Apple Cider Chicken Thighs (Gluten-Free, Dairy-Free)
- Skillet Chicken Thighs with Apple Cider Pan Sauce
- Autumn Apple Chicken

Tuesday
Meal: Oven-Roasted Beef Tenderloin with Roasted Campari Tomatoes and Crispy Potatoes
Description: A small 6-oz tenderloin steak roast is seared and finished in a hot oven alongside blistered Campari tomatoes. Olive-oil roasted potato chunks go on the side for a crispy, dairy-free steakhouse-style plate.
Sale items used: Beef tenderloin, Campari tomatoes
Prep time: 50 minutes
Serving note: Buy about 0.4 lb (6.4 oz) of beef tenderloin, which is about 6 oz cooked-ready for 1 person. Roast 4 Campari tomatoes (leave 2-3 for Friday) and 1 medium potato cut into 3/4-inch cubes, tossed in 1 tbsp olive oil. Start the potatoes first at 425F for 25 minutes, then add the tenderloin and tomatoes for 15 to 20 minutes, until the beef reaches 130 to 135F for medium-rare. Rest it for 5 minutes.
Recipes:
- Beef Tenderloin & Garlic-Roasted Vegetables

Wednesday
Meal: Sheet-Pan Roasted Chicken Thighs with Squash or Sweet Potatoes and Gala Apple Wedges
Description: Two chicken thighs roast on one pan with frozen squash or sweet potato pieces and juicy Gala apple wedges until caramelized. The whole dinner cooks together with olive oil and poultry seasoning, so cleanup is easy and nothing contains dairy.
Sale items used: Chicken thighs, frozen squash or sweet potatoes, Gala apples, Stonemill poultry spices
Prep time: 45 minutes
Serving note: Use the remaining 2 thighs (about 0.5 lb, from the 1 lb total) plus 1 cup frozen squash or sweet potato pieces (about 1/3 of the bag, so freeze the rest) and 1/2 Gala apple cut into wedges. Season with 1 tsp poultry spice and 2 tsp olive oil. Roast at 425F for 30 to 35 minutes. Tonight, start thawing the turkey in the fridge if you have not already (see Thursday).
Recipes:
- Sheet Pan Chicken and Butternut Squash (with Apples and Honey)
- Sheet Pan Chicken Thighs with Sweet Potatoes and Apples
- Sheet Pan Autumn Chicken with Squash & Apples

Thursday
Meal: Herb-Roasted Whole Turkey with Cranberry Sauce, Green Beans, and Olive Oil Mashed Potatoes
Description: Rather than roasting a full bird for one, you roast a single herb-rubbed turkey leg quarter cut from the whole turkey until the skin is crisp and the meat is tender. It is served with whole berry cranberry sauce, tender green beans, and creamy-style mashed potatoes made with olive oil and warm broth.
Sale items used: Frozen whole turkey, Stonemill poultry spices, cranberry sauce, frozen green beans
Prep time: 90 minutes
Serving note: Assume a 10 lb frozen whole turkey (the smallest typically sold) at $1.27/lb. Thaw it in the fridge starting Monday (about 2 to 2.5 days). On Wednesday night, cut off one leg quarter (about 1 lb) and keep it chilled, then freeze the remaining parts and carcass in portions for later meals or stock. Thursday, rub the leg with 1 tsp poultry spice and 2 tsp olive oil and roast at 400F for 55 to 65 minutes, until it reaches 175F. Serve 1/4 cup cranberry sauce and 1 cup steamed green beans (about 1/3 of the bag). For the mash, boil 1 medium potato, then mash with 1 tbsp olive oil, 2 to 3 tbsp warm broth, and salt. Save about 4 oz of the cooked turkey meat and 1/2 cup of the green beans for Friday's soup.
Recipes:
- Easy Roast Turkey (Gluten-Free, Dairy-Free)
- Pan-Roasted Turkey, Gravy & Cranberry Sauce
- Herb Roasted Turkey Breast

Friday
Meal: Turkey, Campari Tomato and Vegetable Soup with Small Pasta
Description: Leftover roasted turkey simmers with chopped Campari tomatoes, green beans, carrots, and celery in a savory broth. A small handful of pasta cooks right in the pot for a hearty single-bowl dinner.
Sale items used: Leftover turkey from Thursday, Campari tomatoes, frozen green beans
Prep time: 40 minutes
Serving note: Use about 4 oz of the leftover cooked turkey (from the whole turkey bought this week), the remaining 2 to 3 Campari tomatoes (about 1/2 lb) chopped, 1/2 cup leftover green beans, 1/4 cup each diced carrot and celery, 1/4 onion, 1.5 cups broth, and 1/4 cup small pasta such as ditalini or small shells (check that the pasta contains no egg or dairy). Simmer the vegetables for 15 minutes, add the pasta for 8 to 10 minutes, then stir in the turkey to heat through.
Recipes:
- Leftover Turkey Vegetable Soup
- Ground Turkey Soup
- Leftover Turkey Vegetable Soup

SHOPPING LIST

Buy on sale:
- Boneless Skinless Chicken Thighs (1 lb): $2.29
- Beef Tenderloin (0.4 lb): $5.20
- Frozen Whole Turkey (10 lbs): $12.70
- Gala Apples (x1 3-lb bag): $1.99
- Campari Tomatoes on the Vine (x1 1-lb pkg): $2.49
- Simply Nature Organic Squash or Sweet Potatoes (x1 bag): $2.49
- Season's Choice Frozen Extra Fine Green Beans (x1 bag): $2.49
- Sweet Harvest Whole Berry Cranberry Sauce (x1 can): $1.59
- Stonemill Poultry Spices or Herbs (x1): $1.95

Pantry staples needed:
- Olive oil
- Salt and black pepper
- Long-grain rice
- Small pasta (ditalini or small shells, dairy-free and egg-free)
- Chicken or vegetable broth (dairy-free)
- Yellow onion
- Russet or Yukon potatoes (2 medium)
- Carrot and celery
- Garlic (optional)