ALDI Kosher Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Herb-Roasted Whole Turkey with Whole Berry Cranberry Sauce and Green Beans
Description: Meat. A whole turkey is rubbed with olive oil and poultry herbs and roasted until golden. It is served with a generous portion of whole berry cranberry sauce and tender green beans, with plenty of turkey left over for the week.
Sale items used: Frozen Whole Turkey, Whole Berry Cranberry Sauce, Frozen Green Beans, Stonemill Poultry Spices or Herbs
Prep time: 25 minutes active (about 3 hours 15 minutes total)
Serving note: Assumes a 10 lb turkey. Serve about 1/2 lb of sliced turkey per person, 1/4 cup cranberry sauce each, and half the bag of green beans (about 1 cup each) sauteed in olive oil. Thaw the frozen turkey in the refrigerator for about 3 days beforehand. 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. Pull the remaining meat off the bones, keep about 2 cups for Wednesday's soup, and freeze the rest in portions. Save the carcass for broth.
Recipes:
- 50+ Delicious Thanksgiving Kosher Recipes to Elevate Your Feast
- Classic Roast Turkey with Herb Butter & Zesty Cranberry Sauce
- Herb Roasted Thanksgiving Turkey Recipe

Tuesday
Meal: Skillet-Seared Chicken Thighs with Blistered Campari Tomatoes over Rice
Description: Meat. Three boneless chicken thighs are seared in olive oil until deeply golden, then served over fluffy rice with tomatoes blistered in the same skillet. The pan juices spoon over everything for a simple, savory weeknight dinner.
Sale items used: Boneless Skinless Chicken Thighs, Campari Tomatoes on the Vine
Prep time: 30 minutes
Serving note: Use about 3/4 lb of chicken thighs (about 3 thighs; part of a 1.5 lb purchase), half the tomatoes (about 8 oz, or 5 to 6 tomatoes), and 3/4 cup dry rice cooked in water or chicken broth. Sear the thighs 5 to 6 minutes per side in 1 tbsp olive oil, then blister the tomatoes in the skillet for 4 to 5 minutes with garlic and salt. Keep the other half of the tomatoes for Wednesday.
Recipes:
- Kosher Chicken and Rice Recipe: One-Pot Family Meal with Savory Spices
- Burst Cherry Tomato Chicken and Rice Skillet
- Tomato Basil Chicken and Rice Skillet

Wednesday
Meal: Leftover Turkey, Green Bean and Campari Tomato Soup
Description: Meat. Leftover roast turkey, green beans, and diced Campari tomatoes simmer together in a light chicken broth seasoned with onion, garlic, and herbs. It is a quick, warming bowl that turns Monday's leftovers into a fresh meal.
Sale items used: Leftover Turkey, Frozen Green Beans, Campari Tomatoes on the Vine
Prep time: 25 minutes
Serving note: Use about 2 cups of shredded cooked turkey (roughly 1/2 lb), the remaining half bag of green beans, the remaining 8 oz of tomatoes, and 4 cups chicken broth. Saute 1/2 diced onion and 2 cloves garlic in 1 tbsp olive oil first, then simmer everything for about 15 minutes. This makes 2 generous bowls, and the soup can be made a day ahead and reheated.
Recipes:
- Turkey Soup
- Leftover Turkey Vegetable Soup
- One Pot Leftover Turkey Soup for Easy Clean Eats!

Thursday
Meal: Mandarin-Glazed Baked Chicken Thighs with Squash or Sweet Potatoes
Description: Meat. Three chicken thighs bake in a glaze of fresh mandarin juice, olive oil, garlic, and a little zest until sticky and caramelized. They are served alongside roasted squash or sweet potato cubes.
Sale items used: Boneless Skinless Chicken Thighs, Mandarins, Frozen Squash or Sweet Potatoes
Prep time: 15 minutes active (about 45 minutes total)
Serving note: Use the remaining 3/4 lb of chicken thighs (about 3 thighs). Juice 3 mandarins (about 1/2 cup) with 1 tsp zest for the glaze, and keep a few mandarins for snacking. Roast 1 bag of squash or sweet potatoes tossed with 1 tbsp olive oil on a separate pan. Bake everything at 400 F for 25 to 30 minutes, until the chicken reaches 165 F, brushing the glaze on halfway through.

Friday
Meal: Roasted Bone-in Ribeye Roast with Roasted Pears and Squash or Sweet Potatoes
Description: Meat. A small bone-in ribeye roast is rubbed with olive oil, garlic, and herbs, roasted to a juicy medium-rare, and rested before slicing. It is served with caramelized roasted pear halves and squash or sweet potato cubes.
Sale items used: Bone-in Ribeye Roast, Bartlett Pears, Frozen Squash or Sweet Potatoes
Prep time: 20 minutes active (about 1 hour 15 minutes total)
Serving note: Assumes a 2 lb bone-in section of ribeye roast; ask the meat counter to cut one, because ALDI's packaged roasts are often much larger. That is about 1 lb per person with bone, with some left for lunch. Use 2 pears, halved and cored, and 1 bag of squash or sweet potatoes. Sear the roast briefly, then roast at 425 F for 15 minutes and at 325 F for about 35 to 40 minutes more, until 125 to 130 F inside. Rest 15 minutes. Add the pears and squash to the oven for the last 25 to 30 minutes with olive oil and a pinch of salt.

SHOPPING LIST

Buy on sale:
- Frozen Whole Turkey, Butterball Premium (10 lbs): $12.70
- Boneless Skinless Chicken Thighs (1.5 lbs): $3.44
- Bone-in Ribeye Roast (2 lbs): $17.98
- Season's Choice Frozen Extra Fine Green Beans (x1 bag): $2.49
- Campari Tomatoes on the Vine (x1 1-lb pkg): $2.49
- Whole Berry Cranberry Sauce (x1 can): $1.59
- Mandarins (x1 3-lb bag): $2.69
- Simply Nature Organic Squash or Sweet Potatoes (x2 bags): $4.98
- Washington Bartlett Pears (x1 3-lb bag): $2.99
- Stonemill Poultry Spices or Herbs (x1): $1.95

Pantry staples needed:
- Olive oil
- Salt and black pepper
- Garlic
- Yellow onion
- Long-grain white rice
- Chicken broth (about 4 cups, plus extra for the rice if desired)
- Dried herbs such as thyme and rosemary