ALDI Low-Carb Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Creamy Tomato Garlic Skillet Chicken Thighs
Description: Boneless chicken thighs are seared until golden, then simmered with garlic, blistered Campari tomatoes, and a splash of heavy cream. The sauce is rich and silky, and each serving comes in around 6g net carbs.
Sale items used: Boneless Skinless Chicken Thighs, Campari Tomatoes on the Vine, Heavy Whipping Cream, Butter Quarters
Prep time: 30 minutes
Serving note: Use 1 lb of chicken thighs (about 4 thighs, 8 oz per person), 6 oz of Campari tomatoes (about 4), 1/2 cup heavy cream, 1 tbsp butter, and 3 cloves garlic. Serve with a simple side salad dressed in olive oil. The leftover cream and tomatoes are used later this week.
Recipes:
- Creamy Tomato Garlic Chicken Thighs
- Creamy Tuscan Chicken Thighs
- Keto Creamy Garlic Chicken In Tomato Cream Sauce

Tuesday
Meal: Sheet-Pan Herb Butter Chicken Thighs with Green Beans
Description: Chicken thighs and green beans roast together on one pan under a blanket of melted herb butter. Cleanup is minimal, and each serving is about 6g net carbs.
Sale items used: Boneless Skinless Chicken Thighs, Frozen Green Beans, Butter Quarters, Stonemill Poultry Spices or Herbs
Prep time: 35 minutes
Serving note: Use 1 lb of chicken thighs (8 oz per person), 1 bag (about 12 oz) of frozen green beans, and 3 tbsp butter mixed with 1 tsp poultry herbs and 1 minced garlic clove. Roast at 425F for 22 to 25 minutes, tossing the beans once. No need to thaw the beans.
Recipes:
- Lemon Garlic Butter Chicken and Green Beans Skillet
- Sheet Pan Chicken & Green Beans Dinner
- Lemon Garlic Butter Chicken and Green Beans Skillet

Wednesday
Meal: Butter-Herb Roast Whole Turkey with Roasted Onion
Description: A whole turkey is rubbed with herb butter and roasted until the skin is crisp, with onion wedges roasting alongside in the drippings. Serve a generous plate for two (about 8 oz of meat each, roughly 3g net carbs with the onion) and save the rest for leftovers.
Sale items used: Frozen Whole Turkey, Butter Quarters, Stonemill Poultry Spices or Herbs
Prep time: 20 minutes active
Serving note: Buy the smallest turkey available, assumed at 10 lbs. Use 6 tbsp softened butter, 2 tsp poultry herbs, salt, pepper, and 1 medium onion cut into wedges (2 to 3 wedges per person). Thaw the frozen turkey in the fridge for about 2 1/2 days, so move it there Sunday night. Roast at 325F for 2 1/2 to 3 hours until the thigh reaches 165F, then rest it for 30 minutes. Total time is about 3 1/2 hours. Carve about 1 lb of meat for Thursday's soup, then freeze the remaining meat and the carcass for future meals or broth.
Recipes:
- Butter Herb Roasted Turkey
- Herb Roasted Turkey
- Herb Butter Roast Turkey

Thursday
Meal: Creamy Turkey and Green Bean Soup
Description: Leftover roast turkey and tender green beans simmer in a garlic-butter broth finished with heavy cream. It is cozy and filling, at about 7g net carbs per bowl.
Sale items used: Leftover Roast Turkey, Frozen Green Beans, Heavy Whipping Cream, Butter Quarters
Prep time: 35 minutes
Serving note: Use about 10 oz of shredded leftover turkey, 1 bag (about 12 oz) of frozen green beans, 3 cups chicken broth, 1/2 cup heavy cream, 1 tbsp butter, 1 stalk celery, and 2 cloves garlic. Simmer for 15 to 20 minutes, then stir in the cream at the end. This makes 2 generous bowls, and the soup comes together quickly because the turkey is already cooked.
Recipes:
- Keto Turkey Soup
- Low-Carb Turkey Soup
- Low carb turkey soup with cilantro butter

Friday
Meal: Garlic Butter Bone-in Ribeye Roast with Roasted Tomatoes and Blackberry Pan Sauce
Description: A small bone-in ribeye roast is seared, finished in the oven with garlic butter, and sliced thick. It is served with roasted Campari tomatoes and a tart blackberry pan sauce, for about 8g net carbs per serving.
Sale items used: Bone-in Ribeye Roast, Campari Tomatoes on the Vine, Blackberries, Butter Quarters
Prep time: 50 minutes
Serving note: Buy a 1.5 lb bone-in section cut from the ribeye roast (about 12 oz per person with bone). Ask the meat counter to cut a small piece if only large roasts are displayed. Use 3 tbsp butter, 3 cloves garlic, about 10 oz of Campari tomatoes (the rest of the pack), and the full 6-oz pack of blackberries (about 3 oz in the sauce, the rest as garnish). Sear the roast, then roast it at 400F for 20 to 25 minutes until it reaches 130F for medium-rare. Rest it for 10 minutes while the tomatoes finish and you build the sauce with 1/4 cup beef broth and 1 tsp red wine vinegar in the same pan.
Recipes:
- BEST Bone-In Ribeye Roast {Bone-In Standing Rib Roast Recipe VIDEO} - Key To My Lime
- Bone In Ribeye with Roasted Garlic Butter Recipe
- Juicy Ribeye Roast Made Easy - Confessions of a Baking Queen

SHOPPING LIST

Buy on sale:
- Boneless Skinless Chicken Thighs (2 lbs): $4.58
- Frozen Whole Turkey, smallest available (10 lbs): $12.70
- Bone-in Ribeye Roast, small cut (1.5 lbs): $13.49
- Campari Tomatoes on the Vine (x1 pack): $2.49
- Blackberries (x1 pkg): $1.69
- Friendly Farms Heavy Whipping Cream (x1): $4.59
- Countryside Creamery Butter Quarters (x2): $3.98
- Season's Choice Frozen Green Beans (x2 bags): $4.98
- Stonemill Poultry Spices or Herbs (x1): $1.95

Pantry staples needed:
- Olive oil
- Salt and black pepper
- Garlic (1 head)
- Yellow onions (2 medium)
- Celery (1 stalk)
- Chicken broth (about 3 1/2 cups)
- Beef broth (1/4 cup)
- Red wine vinegar