ALDI Kosher Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Pan-Seared Chicken Breast with Chutney Pan Sauce and Sauteed French Green Beans
Description: Meat. A single chicken breast is seared until golden, then finished in a quick pan sauce of chutney and chicken broth, with no dairy. Green beans are sauteed in olive oil with garlic until crisp-tender on the side.
Sale items used: Fresh Family Pack Chicken Breasts, Specially Selected Assorted Chutney, French Green Beans
Prep time: 25 minutes
Serving note: Use one 8 oz chicken breast (assumed 0.5 lb total, about 1 small breast; buy a single breast or portion from the family pack). Use 2 tbsp chutney, 1/4 cup chicken broth, 1 tbsp olive oil, and about 6 oz (roughly 1/3 of the bag) of green beans. Save the rest of the beans and the chutney for Friday and other meals.

Tuesday
Meal: Warm Baked Goat Cheese with Fruit Spread, Cheddar, Gouda or Edam, Apples and Pears
Description: Dairy. A 2 oz round of goat cheese is baked until soft and warm, then topped with a spoonful of fig or sour cherry fruit spread. It is served with slices of aged white cheddar, Gouda, and fresh apple and pear for a light cheese-board dinner.
Sale items used: Emporium Selection Goat Cheese Log, Specially Selected Fig or Sour Cherry Fruit Spread, Emporium Selection Aged Reserved White Cheddar, Emporium Selection Gouda or Edam Wedge, New York Gala Apples, Washington Bartlett Pears
Prep time: 15 minutes
Serving note: Use half the goat cheese log (2 oz), 1 tbsp fruit spread, 1 oz cheddar, 1 oz Gouda, 1 apple, and 1 pear. Bake the goat cheese at 400F for 8 to 10 minutes. Serve with a few slices of toasted bread or crackers from home. Wrap and keep the leftover cheeses for snacks.

Wednesday
Meal: Baked Mini Beef Meatloaves with Grated Gala Apple and Roasted Apple Wedges
Description: Meat. Two mini meatloaves are mixed with grated Gala apple and onion for moisture, with no dairy, and baked until browned. Roasted apple wedges go alongside, and the second mini loaf makes an easy lunch later.
Sale items used: Fresh Ground Beef Chub, New York Gala Apples
Prep time: 40 minutes
Serving note: Use 0.5 lb ground beef (assumed total weight), 1/2 grated apple, 2 tbsp breadcrumbs, 1 egg, 2 tbsp minced onion, salt, and pepper. Shape into 2 mini loaves and bake at 375F for 25 minutes. Roast 1 apple cut into wedges in 1 tsp olive oil on the same pan for the last 20 minutes. Eat one loaf tonight and refrigerate the other.
Recipes:
- Mini Meatloaf with Grated Apple

Thursday
Meal: Oven-Baked Buffalo-Style Chicken Wings with Roasted Pear and Onion
Description: Meat. Crisp oven-baked wings are tossed in a buttery-style hot sauce made with olive oil instead of dairy. Roasted pear and onion wedges add a sweet, cooling contrast to the heat.
Sale items used: Fresh Buffalo Party Pack Chicken Wings, Washington Bartlett Pears
Prep time: 15 minutes prep, 50 minutes baking (65 minutes total)
Serving note: Use about 1 lb of wings (roughly 8 to 10 pieces) from the 40 oz pack, 1 pear in wedges, and 1/2 onion in wedges. Toss the wings with 1 tsp olive oil, salt, pepper, and 1/2 tsp baking powder, then bake at 425F for 45 to 50 minutes, flipping once. Roast the pear and onion on a second tray for the last 25 minutes. Toss the wings in 2 tbsp hot sauce mixed with 1 tsp olive oil. Make-ahead tip: season the wings in the morning and refrigerate them uncovered for crispier skin. Freeze the remaining wings in portions.
Recipes:
- Buffalo Wings

Friday
Meal: Pan-Seared Beef Tender with Fig or Sour Cherry Pan Sauce and Garlic Green Beans
Description: Meat. A petite beef tender is seared to your liking and rested, then sauced with fig or sour cherry spread, chicken broth, and a splash of olive oil, with no dairy. Garlic green beans finish the plate.
Sale items used: Morton's of Omaha Fresh Garlic or Steakhouse Petite Beef Tender, Specially Selected Fig or Sour Cherry Fruit Spread, French Green Beans
Prep time: 25 minutes
Serving note: Use 0.5 lb beef tender (assumed total weight, about 1 or 2 pieces). Sear 3 to 4 minutes per side in 1 tbsp olive oil and rest 5 minutes. For the sauce, use 1 tbsp fruit spread and 1/4 cup chicken broth. Saute the remaining green beans (about 6 oz) with 1 minced garlic clove in 1 tsp olive oil.
Recipes:
- Balsamic Fig Beef Tenderloin with Roasted Potatoes & Mixed Greens
- Pan-Seared Beef Tenderloin with Cherry Balsamic Sauce

SHOPPING LIST

Buy on sale:
- Fresh Family Pack Chicken Breasts (0.5 lb): $1.00
- Fresh Buffalo Party Pack Chicken Wings, 40 oz (x1 pack): $4.99
- Fresh Ground Beef Chub (0.5 lb): $1.50
- Morton's of Omaha Petite Beef Tender (0.5 lb): $3.50
- French Green Beans, 1 lb (x1 pkg): $2.89
- New York Gala Apples, 3 lb (x1 bag): $1.99
- Washington Bartlett Pears, 3 lb (x1 bag): $2.99
- Emporium Selection Goat Cheese Log, 4 oz (x1): $1.99
- Emporium Selection Aged Reserved White Cheddar, 10 oz (x1): $2.69
- Emporium Selection Gouda or Edam Wedge, 7 oz (x1): $2.99
- Specially Selected Assorted Chutney, 9.88 oz (x1): $2.99
- Specially Selected Fig or Sour Cherry Fruit Spread, 9 oz (x1): $2.99

Pantry staples needed:
- Olive oil
- Chicken broth
- Salt and black pepper
- Garlic
- Yellow onion
- Eggs
- Breadcrumbs
- Baking powder
- Hot sauce (Buffalo-style)
- Bread or crackers for Tuesday