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: Four boneless chicken thighs are seared until golden, then finished in a quick pan sauce of sliced Gala apple, sweet onion, and broth, with no butter or cream. It is spooned over fluffy rice for a cozy, dairy-free dinner for two.
Sale items used: Boneless Skinless Chicken Thighs, Gala Apples
Prep time: 30 minutes
Serving note: Use 1 lb of chicken thighs (about 4 thighs, from the 2 lbs bought for the week), 1 Gala apple, 1 medium onion, 1/2 cup chicken broth, 1 tsp apple cider vinegar, and 3/4 cup uncooked rice. Sear in olive oil, not butter. Thaw nothing ahead; start the rice first so everything finishes together.
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 1 lb center-cut beef tenderloin is seared and roasted to medium-rare, then sliced over blistered Campari tomatoes. Olive oil crispy potatoes on the side make it a special-occasion dinner for two.
Sale items used: Beef Tenderloin, Campari Tomatoes on the Vine
Prep time: 45 minutes
Serving note: Assumed total weight is 1 lb of tenderloin (about 8 oz per person), plus about half of the 1 lb pack of Campari tomatoes (save the rest for Friday) and about 1 lb of potatoes cut into 3/4-inch cubes. Roast the potatoes at 425 F for about 35 minutes, adding the tomatoes for the last 10 minutes. Roast the tenderloin about 20 to 25 minutes to 130 F, then rest it 10 minutes before slicing.
Recipes:
- Beef Tenderloin & Garlic-Roasted Vegetables

Wednesday
Meal: Sheet-Pan Roasted Chicken Thighs with Squash or Sweet Potatoes and Gala Apple Wedges
Description: Four boneless chicken thighs roast on one pan alongside frozen sweet potato or squash and thick Gala apple wedges until caramelized at the edges. It is a one-pan, dairy-free dinner for two with almost no cleanup.
Sale items used: Boneless Skinless Chicken Thighs, Simply Nature Organic Squash or Sweet Potatoes, Gala Apples
Prep time: 40 minutes
Serving note: Use the remaining 1 lb of chicken thighs (about 4 thighs), 1 bag of frozen squash or sweet potatoes, and 1 to 2 Gala apples cut into wedges. Toss with olive oil, salt, and pepper, and roast at 425 F for about 30 minutes. Add the apple wedges for the last 15 minutes so they hold their shape.
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: A whole turkey is rubbed with olive oil and poultry herbs and roasted until the skin is crisp and the meat juicy. It is served with cranberry sauce, tender green beans, and creamy-style olive oil mashed potatoes, with plenty left over for Friday's soup and freezing.
Sale items used: Frozen Whole Turkey, Stonemill Poultry Spices or Herbs, Sweet Harvest Whole Berry Cranberry Sauce, Season's Choice Frozen Extra Fine Green Beans
Prep time: 30 minutes active, about 3 hours total
Serving note: Assumed turkey weight is 10 lbs. This is the smallest practical size, so expect generous leftovers; carve and freeze extra portions. Move the frozen turkey to the fridge on Monday morning so it is fully thawed by Thursday (about 24 hours per 4 lbs). Roast at 325 F for about 2.5 to 3 hours until 165 F in the thickest part of the thigh, then rest 20 minutes. Serve about 1/2 of the green bean bag (save the rest for Friday), about 1/2 cup cranberry sauce, and 1 1/2 lbs of potatoes mashed with 3 tbsp olive oil and a splash of warm broth. Mash and steam the green beans while the turkey rests.
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 roast turkey simmers with the remaining Campari tomatoes, carrots, celery, and green beans in a savory broth. Small pasta cooks right in the pot for a hearty, dairy-free soup with enough for two bowls plus leftovers.
Sale items used: Leftover Whole Turkey, Campari Tomatoes on the Vine, Season's Choice Frozen Extra Fine Green Beans, Stonemill Poultry Spices or Herbs
Prep time: 35 minutes
Serving note: Use about 2 cups of shredded leftover turkey (roughly 10 oz), the remaining half pack of Campari tomatoes (about 8 oz, chopped), the remaining half bag of green beans, 1 carrot, 1 celery stalk, 4 cups broth, 1/2 cup small pasta (such as ditalini), and a pinch of the poultry herbs. Simmer 15 minutes, adding the pasta for the last 8 minutes or per package directions.
Recipes:
- Leftover Turkey Vegetable Soup
- Ground Turkey Soup
- Leftover Turkey Vegetable Soup

SHOPPING LIST

Buy on sale:
- Frozen Whole Turkey, Butterball Premium (10 lbs): $12.70
- Boneless Skinless Chicken Thighs (2 lbs): $4.58
- Beef Tenderloin (1 lb): $12.99
- Campari Tomatoes on the Vine (x1 pack): $2.49
- Gala Apples (x1 bag): $1.99
- 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
- Garlic and yellow or sweet onions (about 3)
- Potatoes (about 2.5 lbs, Yukon Gold or russet)
- Long-grain rice (about 3/4 cup)
- Small pasta such as ditalini (about 1/2 cup)
- Chicken or turkey broth, dairy-free (about 6 cups total)
- Apple cider vinegar
- Carrots and celery
- Dried thyme or Italian seasoning