ALDI Standard Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Skillet Cranberry-Glazed Chicken Thighs with Mashed Potatoes and Green Beans
Description: Two portions of seared boneless chicken thighs are finished in a tangy whole berry cranberry glaze until sticky and glossy. They are served with fluffy instant mashed potatoes and buttery green beans for an easy, comforting dinner.
Sale items used: Chicken thighs, whole berry cranberry sauce, instant mashed potatoes, frozen green beans, butter
Prep time: 30 minutes
Serving note: Use about 1 lb of chicken thighs (assumed total weight, roughly 4 thighs), 1/2 can of cranberry sauce (about 1/2 cup), 1 cup of dry instant potato flakes prepared for 2 (about 1/3 of the box), and half the bag of green beans. Save the other half of the cranberry sauce for a sandwich or yogurt topping, and keep the remaining green beans for Thursday.
Recipes:
- Cranberry Chicken Thighs
- Balsamic Cranberry Chicken Skillet
- Cranberry Glazed Chicken Thighs

Tuesday
Meal: Creamy Organic Squash or Sweet Potato Soup with Crescent Rolls
Description: A silky soup made from one bag of frozen organic squash simmered with onion and broth, then blended with a splash of cream. It is served with 4 warm, flaky crescent rolls for dunking.
Sale items used: Organic squash or sweet potatoes, heavy whipping cream, Pillsbury crescent rolls, butter
Prep time: 40 minutes
Serving note: Use 1 full bag of frozen squash or sweet potatoes, 2 cups broth, 1/4 cup heavy cream, and 1 Tbsp butter for sauteing the onion. Bake 4 of the 8 crescent rolls and refrigerate the other 4 dough triangles in the opened can or wrapped tightly, or bake all 8 and enjoy leftovers at breakfast. Save the remaining cream (about 3/4 cup) for Thursday.
Recipes:
- Butternut Squash and Sweet Potato Soup
- Creamy Butternut Squash Sweet Potato Soup
- Butternut Squash and Sweet Potato Soup (Roasted)

Wednesday
Meal: Sheet-Pan Herb-Rubbed Chicken Thighs with Roasted Campari Tomatoes and Hawaiian Sweet Rolls
Description: Chicken thighs are rubbed with poultry herbs, garlic, and olive oil, then roasted on one pan with blistered Campari tomatoes. Soft, slightly sweet Hawaiian rolls soak up all the juices.
Sale items used: Chicken thighs, Campari tomatoes, Stonemill poultry spices or herbs, Hawaiian sweet rolls
Prep time: 45 minutes
Serving note: Use about 1 lb of chicken thighs (assumed total weight, roughly 4 thighs) and about 8 oz (half the pack) of Campari tomatoes, roasted at 425F for 25 to 30 minutes. Serve with 4 Hawaiian rolls and save the rest for leftovers. Keep the remaining 8 oz of tomatoes for Thursday.
Recipes:
- Hawaiian Chicken Sheet Pan
- Sheet Pan Chicken Thighs with Roasted Veggies
- Hawaiian Chicken Sheet Pan Dinner

Thursday
Meal: Green Bean and Tomato Cream Pot Pie with Pie Crust Top
Description: A creamy filling of green beans, roasted-style Campari tomatoes, and onion is baked in a small dish under a golden pie crust lid. It is a cozy vegetarian dinner sized for two.
Sale items used: Frozen green beans, Campari tomatoes, heavy whipping cream, pie crust, butter
Prep time: 70 minutes
Serving note: Use the remaining half bag of green beans, the remaining 8 oz of tomatoes (halved), about 3/4 cup cream, 2 Tbsp butter, and 1 pie crust cut to fit a 1-quart baking dish (save the second crust in the fridge or freezer for another use). Make the filling up to a day ahead and chill it. Then top with the crust and bake at 400F for 30 to 35 minutes, which cuts evening time to about 40 minutes.

Friday
Meal: Roasted Bone-in Ribeye Roast with Instant Mashed Potatoes and Buttered Squash or Sweet Potatoes
Description: A small 2-bone ribeye roast is seasoned simply and roasted to a juicy medium-rare, with a rich crust. It is served with creamy instant mashed potatoes and tender buttered squash for a special end to the week.
Sale items used: Bone-in ribeye roast, instant mashed potatoes, organic squash or sweet potatoes, butter
Prep time: 80 minutes
Serving note: Buy a roast of about 2 lbs (assumed total weight including bone, about 1 lb per person), roast at 450F for 15 minutes, then 325F for about 40 to 50 minutes until 130F inside, and rest 15 minutes. Prepare the remaining instant potatoes (about 1 cup flakes) and cook 1 bag of squash with 1 Tbsp butter. Take the roast out of the fridge 30 minutes ahead and prep the sides while it rests so everything is ready together.
Recipes:
- Easy Bone-In Ribeye Roast Recipe With Au Jus
- Juicy Ribeye Roast Made Easy
- Ribeye Steak Roast Recipe

SHOPPING LIST

Buy on sale:
- Boneless skinless chicken thighs (2 lbs at $2.29/lb): $4.58
- Whole berry cranberry sauce (x1): $1.59
- Instant mashed potatoes (x1): $1.85
- Frozen extra fine green beans (x1): $2.49
- Countryside Creamery butter quarters (x1): $1.99
- Simply Nature organic squash or sweet potatoes (x2): $4.98
- Pillsbury crescent rolls (x1): $2.97
- Heavy whipping cream (x1): $4.59
- Campari tomatoes on the vine (x1 pack): $2.49
- Hawaiian sweet rolls (x1): $1.99
- Stonemill poultry spices or herbs (x1): $1.95
- Pie crusts (x1): $1.89
- Bone-in ribeye roast (2 lbs at $8.99/lb): $17.98

Pantry staples needed:
- Olive oil
- Salt and black pepper
- Garlic
- Onion
- All-purpose flour
- Chicken or vegetable broth
- Milk (for the instant potatoes, if you prefer richer mashed potatoes)