ALDI Kid-Friendly Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Cranberry-Glazed Baked Chicken Thighs with Mashed Potatoes and Green Beans
Description: Two tender boneless chicken thighs get a sweet, sticky cranberry glaze that kids love. They are served with fluffy mashed potatoes and soft green beans for an easy, familiar plate.
Sale items used: Boneless skinless chicken thighs, Whole berry cranberry sauce, Instant mashed potatoes, Frozen green beans, Butter
Prep time: 10 minutes
Serving note: Use about 0.5 lb chicken thighs (2 small thighs) from a 1 lb portion. Stir 3 tbsp cranberry sauce with a pinch of salt and brush it over the chicken. Bake at 400F for 25 to 30 minutes until 165F inside. Make 1/2 cup instant mashed potato flakes with water, 1 tsp butter, and salt. Microwave 1 cup frozen green beans for 3 to 4 minutes. Save the other 0.5 lb of chicken for Tuesday.
Recipes:
- Cranberry-Glazed Chicken recipe
- Baked Cranberry Rosemary Chicken - The Ultimate Holiday One-Pan Dinner
- Baked Cranberry Chicken Thighs with Rosemary and Orange - Key To My Lime

Tuesday
Meal: Pan-Seared Chicken Thigh Sliders on Hawaiian Sweet Rolls
Description: Bite-size chicken thigh patties are pan-seared until golden and tucked into soft, slightly sweet Hawaiian rolls. They are fun to build and easy to eat with your hands.
Sale items used: Boneless skinless chicken thighs, Hawaiian sweet rolls
Prep time: 15 minutes
Serving note: Use the remaining 0.5 lb chicken thighs. Finely chop them, mix with salt, pepper, and a pinch of garlic powder, and shape into 3 small patties. Sear in a little oil for 4 to 5 minutes per side until 165F inside. Serve on 3 Hawaiian rolls with ketchup or mayo, and a cheese slice if you like. Keep the rest of the roll pack for Wednesday.
Recipes:
- Chicken Sliders Recipe (with Hawaiian Rolls)
- Shredded Chicken Sliders · Easy Family Recipes
- Avocado Ranch Chicken Sliders on Hawaiian Rolls

Wednesday
Meal: Oven-Roasted Bone-in Ribeye Roast with Buttery Squash or Sweet Potatoes
Description: A small bone-in ribeye roast is roasted until juicy and sliced into easy bites. It comes with soft, buttery squash that is mildly sweet and kid-approved.
Sale items used: Bone-in ribeye roast, Frozen organic squash, Butter, Hawaiian sweet rolls
Prep time: 15 minutes
Serving note: Buy a small 1 lb bone-in ribeye roast (2-bone section from the meat case) and expect about 6 oz of cooked meat. Rub with salt, pepper, and a little oil. Roast at 425F for 15 minutes, then at 325F for 30 to 35 minutes until 135F for medium. Rest 10 minutes before slicing. Heat half the bag of squash (about 1 cup) and toss with 1 tbsp butter and a pinch of salt. Serve with 1 leftover Hawaiian roll. Total time is about 75 minutes, so season the roast and let it sit at room temperature while the oven heats. Slice leftover beef for a sandwich later.
Recipes:
- Herb-Crusted Bone-In Ribeye Roast Recipe
- Easy Ribeye Roast (Prime Rib) - Grits and Gouda
- Roasted Sweet Potatoes and Butternut Squash ⋆ Easy + Tasty!

Thursday
Meal: Roast Whole Turkey with Green Beans and Crispy Fried Onions
Description: A whole roasted turkey gives you juicy, mild-flavored slices with plenty left for later. Green beans topped with crunchy fried onions make a simple side kids enjoy.
Sale items used: Frozen whole turkey, Frozen green beans, French fried onions
Prep time: 20 minutes
Serving note: Buy the smallest whole turkey available, assumed 10 lb total, for $12.70. Plan on about 6 oz of meat for dinner and save the rest. Thaw it in the fridge for about 3 days, so move it from the freezer on Sunday night or Monday morning. Roast at 325F for 2.5 to 3 hours until 165F in the thickest part of the thigh, then rest 20 minutes. Microwave 1 cup green beans, top with 2 tbsp fried onions, and bake or broil 2 to 3 minutes until crisp. Because of the long roast, start early in the afternoon. Slice the leftover turkey, refrigerate 2 cups of diced meat for Friday, and freeze the rest within 2 hours.
Recipes:
- Roasted Green Beans with Caramelized Onions - Skinnytaste
- Roasted Green Beans with Fried Onions
- Garlicky Green Beans with Fried Onions - Renee Nicole's Kitchen

Friday
Meal: Turkey and Squash Pot Pie with a Pie Crust Top
Description: Leftover turkey and soft squash are simmered in a creamy sauce in a single ramekin. A flaky pie crust lid goes on top for a cozy, hands-on dinner.
Sale items used: Leftover roast turkey, Frozen organic squash, Pie crust, Butter
Prep time: 20 minutes
Serving note: Use 1 cup diced leftover turkey (about 5 oz) and the remaining squash (about 1 cup). Melt 1 tbsp butter, whisk in 1 tbsp flour, then add 1/2 cup chicken broth and 1/4 cup milk. Simmer until thick, stir in the turkey and squash, and season with salt and pepper. Pour into a 12 to 16 oz oven-safe ramekin and top with a round cut from 1 pie crust, cutting a small vent. Bake at 400F for 25 to 30 minutes until golden. Wrap and freeze the second crust for another time.
Recipes:
- Turkey Pot Pie Recipe
- Turkey Pot Pie - Culinary Hill
- Mini Turkey Pot Pies with Butternut Squash and Bacon

SHOPPING LIST

Buy on sale:
- Boneless Skinless Chicken Thighs (1 lb): $2.29
- Bone-in Ribeye Roast (1 lb): $8.99
- Frozen Whole Turkey (10 lbs): $12.70
- Whole Berry Cranberry Sauce (x1): $1.59
- Instant Mashed Potatoes (x1): $1.85
- Frozen Green Beans (x1): $2.49
- Hawaiian Sweet Rolls (x1): $1.99
- Frozen Organic Squash (x1): $2.49
- French Fried Onions (x1): $2.89
- Pie Crusts (x1): $1.89
- Butter Quarters (x1): $1.99

Pantry staples needed:
- Salt and black pepper
- Garlic powder
- Cooking oil
- All-purpose flour
- Chicken broth
- Milk
- Ketchup or mayo
- Cheese slice (optional)