ALDI Standard Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Skillet Chicken Thighs with Indian Sauce, Instant White Rice and Naan
Description: Boneless chicken thighs are seared in a skillet, then simmered in Indian sauce until tender and coated. Served over fluffy instant rice with warm naan for scooping.
Sale items used: Chicken Thighs, Burman's Indian Sauce, Instant White Rice, Naan
Prep time: 25 minutes
Serving note: Use about 0.5 lb chicken thighs (assumed total weight), about 1/2 cup of the Indian sauce, 1/2 cup dry instant rice, and 1/2 of the naan. Save the remaining sauce, rice, and naan for leftovers or freezing.
Recipes:
- Indian Chicken with Naan
- Curried Chicken Thighs Recipe
- 30 Minute Spicy Indian Butter Chicken

Tuesday
Meal: Italian Sausage and Zucchini Cavatappi with Seasonal Harvest Pasta Sauce
Description: Sliced Italian sausage and zucchini are browned together, then tossed with cavatappi and seasonal pasta sauce. A hearty, saucy bowl sized for one.
Sale items used: Mild Italian Links, Organic Zucchini, Reggano Cavatappi, Seasonal Harvest Pasta Sauce
Prep time: 30 minutes
Serving note: Use 1 Italian link, 1 small zucchini (about 0.4 lb, assumed weight), 2 oz dry cavatappi, and about 1/2 cup sauce. The leftover sauce keeps in the fridge for a few days.
Recipes:
- Chicken Sausage Cavatappi Bolognese Recipe
- Italian Sausage Pasta with Zucchini
- Tomatoey Zucchini + Sausage Cavatappi

Wednesday
Meal: Turkey and Black Bean Skillet Bowls with Salsa and Guacamole
Description: Lean ground turkey is browned with black beans and spices in one skillet. Piled over rice and topped with cool salsa and guacamole.
Sale items used: Kirkwood 93% Lean Turkey, Pueblo Lindo Black Beans, Cantina Salsa, Guacamole, Instant White Rice
Prep time: 20 minutes
Serving note: Use about 1/3 lb turkey (a third of the package), 1/2 can black beans, 1/2 cup cooked rice from the instant rice, 1/4 cup salsa, and 1 guacamole portion. Freeze the extra turkey and refrigerate leftover beans.
Recipes:
- Taco Turkey & Black Bean Rice Bowl
- Turkey Burrito Bowls
- Lean Turkey Black Bean Quinoa Chipotle Burrito Bowls

Thursday
Meal: Oven-Roasted Pork Belly with Zucchini and Pears
Description: Pork belly cubes roast until crisp outside and tender inside, alongside zucchini and pear wedges that caramelize in the rendered fat. Sweet and savory in one pan.
Sale items used: Pork Belly Slab, Organic Zucchini, Washington Organic Pears
Prep time: 50 minutes
Serving note: Use about 0.5 lb pork belly (assumed total weight), 1 small zucchini (about 0.4 lb), and 1 pear. Roast at 400F for 40 to 45 minutes. Cube and season the pork belly in the morning to save time later.

Friday
Meal: Oven-Baked Tempura Shrimp with Potsticker Sides and Garlic Bread
Description: Crispy tempura shrimp and potstickers bake together on one sheet pan for an easy takeout-style plate. Garlic bread rounds it out for a full dinner.
Sale items used: Fremont Tempura Shrimp, Fusia Potstickers, L'oven Fresh Garlic Bread
Prep time: 25 minutes
Serving note: Bake about 1/3 of the shrimp bag, 5 to 6 potstickers, and 2 slices of garlic bread, following package directions. Return the rest to the freezer.

SHOPPING LIST

Buy on sale:
- Chicken Thighs (0.5 lb): $1.25
- Burman's Indian Sauce (x1): $3.99
- Naan (x1): $4.99
- Mild Italian Links (x1): $2.95
- Organic Zucchini (0.8 lb): $1.91
- Reggano Cavatappi (x1): $1.29
- Kirkwood 93% Lean Turkey (x1): $4.89
- Pueblo Lindo Black Beans (x1): $2.69
- Cantina Salsa (x1): $2.49
- Guacamole (x1): $2.99
- Pork Belly Slab (0.5 lb): $1.50
- Washington Organic Pears (x1 2-lb pkg): $2.99
- Tempura Shrimp (x1): $6.99
- Fusia Potstickers (x1): $3.99
- L'oven Fresh Garlic Bread (x1): $3.49

Pantry staples needed:
- Instant white rice (or bought separately), cooking oil, salt, pepper, garlic powder, cumin, chili powder, grated cheese (optional), water