ALDI Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Skillet-Charred Sweet Corn and Black Bean Stuffed Pepper Bowls with Pepper Jack
Description: Two multicolored peppers are halved and filled with a smoky skillet-charred sweet corn and canned black bean mixture seasoned with cumin and smoked paprika, then topped with melted Pepper Jack cheese for a hearty vegetarian bowl. Each person gets two pepper halves loaded with filling, making this a satisfying and colorful weeknight dinner for two.
Sale items used: Multicolored Peppers (3-pack, use 2 peppers), Sweet Corn (4-pack, use 2 ears), Happy Farms Deli-Sliced Pepper Jack Cheese 7.5 oz.
Prep time: 35 minutes
Serving note: Use 2 peppers from the 3-pack (reserve the third for Thursday), char kernels from 2 ears of corn in a dry skillet, and use about half the 7.5 oz. Pepper Jack package; supplement with one 15 oz. can of black beans from pantry.
Recipes:
- Vegetarian Stuffed Peppers Recipe

Tuesday
Meal: Toasted Everything Sourdough with Spinach, Avocado, and Greek Yogurt Herb Spread
Description: Thick slices of toasted Everything Sourdough are spread with a creamy herb-seasoned Greek yogurt base, then layered with fresh baby spinach and sliced ripe avocado for a bright and filling open-faced lunch or light dinner for two. Each person gets two generous slices, making it a quick, no-cook-protein meal that highlights the best of the produce and dairy sale items.
Sale items used: Specially Selected Everything Sourdough 24 oz., Organic Baby Spinach 5-oz. pkg., Avocados (x2), Friendly Farms Nonfat Greek Yogurt 32 oz.
Prep time: 10 minutes
Serving note: Toast 4 slices of sourdough total (2 per person), use 2 avocados sliced thin, use roughly half the spinach package, and mix about 1/2 cup of Greek yogurt with garlic powder, lemon juice, and dried dill from pantry for the spread.

Wednesday
Meal: Baked Bean and Pepper Jack Quesadillas with Corn Salsa and Avocado
Description: Large flour tortillas are filled with smoky ALDI Summer Baked Beans and melted Pepper Jack cheese, then pan-crisped until golden and served alongside a fresh corn salsa made from leftover charred corn and a sliced avocado. Two quesadillas per person make this a fast, satisfying midweek meal that stretches the sale items already in use this week.
Sale items used: ALDI Assorted Summer Baked Beans 15.5 oz. (x2 cans), Happy Farms Deli-Sliced Pepper Jack Cheese 7.5 oz. (remainder from Monday), Sweet Corn (use 1 ear from 4-pack), Avocados (x2)
Prep time: 20 minutes
Serving note: Use 2 large flour tortillas per person (4 total from pantry), divide both cans of baked beans across the 4 quesadillas, use the remaining Pepper Jack, and dice 2 avocados for topping; char 1 ear of corn for the salsa using the same skillet method as Monday.
Recipes:
- Avocado Black Bean Quesadillas

Thursday
Meal: Roasted Multicolored Pepper and Spinach Frittata with Sourdough Toast
Description: The reserved third multicolored pepper from Monday is roasted and folded into a 6-egg frittata with the remaining baby spinach, finished in the oven until just set and sliced into wedges for two. Served alongside toasted slices of the Sliced Sourdough Round, this protein-rich egg dish makes a satisfying and colorful dinner or brunch-for-dinner for two.
Sale items used: Multicolored Peppers (use the 1 remaining pepper from Monday's 3-pack), Organic Baby Spinach 5-oz. pkg. (remainder from Tuesday), Specially Selected Sliced Sourdough Round 24 oz.
Prep time: 30 minutes
Serving note: Use 6 eggs from pantry (3 per person), roast the single pepper at 425 degrees F for 15 minutes before adding to the egg mixture, and toast 2 slices of sourdough per person; a 10-inch oven-safe skillet works best for a 2-person frittata.

Friday
Meal: Greek Yogurt-Dressed Carrot and Spinach Salad with Tortilla Chips and Baked Beans
Description: A crisp salad of shredded baby peeled carrots and any remaining baby spinach is tossed in a tangy Greek yogurt dressing with lemon and garlic, served alongside crunchy tortilla chips and a warm cup of ALDI Summer Baked Beans for a complete and budget-friendly vegetarian plate. This no-cook meal is a great end-of-week option that uses up the remaining produce and pantry sale items with minimal effort.
Sale items used: Organic Baby Peeled Carrots 16-oz. bag, Friendly Farms Nonfat Greek Yogurt 32 oz. (remainder from Tuesday), Clancy's Bite Size Round Tortilla Chips 13 oz., ALDI Assorted Summer Baked Beans 15.5 oz. (x1 can)
Prep time: 15 minutes
Serving note: Use the full 16-oz. bag of carrots split between 2 servings, dress with about 1/2 cup of remaining Greek yogurt thinned with lemon juice and olive oil, serve each person a generous handful of tortilla chips, and warm one can of baked beans on the stovetop.

SHOPPING LIST

Buy on sale:
- Multicolored Peppers, 3-pack (x1 pack): $2.29
- Sweet Corn, 4-pack (x1 pack): $2.39
- Avocados (x4): $2.76
- Organic Baby Spinach 5-oz. pkg. (x1): $2.49
- Happy Farms Deli-Sliced Pepper Jack Cheese 7.5 oz. (x1): $1.49
- Friendly Farms Nonfat Greek Yogurt 32 oz. (x1): $2.79
- Specially Selected Everything Sourdough 24 oz. (x1): $3.49
- Specially Selected Sliced Sourdough Round 24 oz. (x1): $3.49
- ALDI Assorted Summer Baked Beans 15.5 oz. (x3 cans): $4.77
- Clancy's Bite Size Round Tortilla Chips 13 oz. (x1): $2.15
- Organic Baby Peeled Carrots 16-oz. bag (x1): $1.49

Pantry staples needed:
- Eggs (6 count minimum)
- Canned black beans (1 can, 15 oz.)
- Large flour tortillas (1 pack)
- Olive oil
- Cumin
- Smoked paprika
- Garlic powder
- Dried dill
- Salt and pepper
- Lemon juice or fresh lemons