ALDI Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Peanut Butter Noodles with Sliced White Mushrooms and Mini Cucumbers
Description: Creamy peanut butter sauce coats a single serving of noodles, tossed with sauteed sliced white mushrooms for a savory, satisfying bite. Cool sliced mini cucumbers are added fresh on top for crunch and contrast.
Sale items used: Simply Nature Organic Creamy Peanut Butter, Sliced White Mushrooms 8 oz pkg, Mini Cucumbers 16 oz pkg
Prep time: 20 minutes
Serving note: Use 2 tablespoons peanut butter for the sauce, about half the 8 oz mushroom package (4 oz), and 2 mini cucumbers sliced fresh. Cook roughly 2 oz dry noodles (spaghetti or lo mein from pantry). Reserve remaining mushrooms and cucumbers for Thursday.
Recipes:
- Easy Peanut Noodles
- Peanut Noodles with Kale and Mushrooms Recipe

Tuesday
Meal: Black Bean and Avocado Tacos with Cheddar and Cantaloupe Salsa
Description: Two warm corn tortillas are filled with seasoned canned black beans, creamy sliced avocado, and shredded cheddar for a hearty vegetarian taco dinner. A quick cantaloupe salsa made with diced fresh cantaloupe, lime juice, and cilantro adds a bright, sweet finish.
Sale items used: Avocados, Happy Farms Deli-Sliced Medium or Mild Cheddar 8 oz, Athena Cantaloupe
Sale items used: Avocados ($0.59 each), Happy Farms Deli-Sliced Medium or Mild Cheddar 8 oz, Athena Cantaloupe
Prep time: 15 minutes
Serving note: Use 1 avocado, 2 slices cheddar (roughly 1 oz), and about 1 cup diced cantaloupe for the salsa. Use half a can of black beans (roughly 3/4 cup drained); store the other half for another use. The cantaloupe is large - store the remainder for snacking or Friday fruit.
Recipes:
- Black Bean Tacos
- Crispy Black Bean Tacos

Wednesday
Meal: Scrambled Egg and Cheddar Open-Face Sandwiches with Avocado and Grape Jelly
Description: Two slices of protein bread are toasted and topped with fluffy scrambled eggs, melted cheddar, and sliced avocado for a filling open-face sandwich. A small side of grape jelly served alongside for dipping or spreading adds a sweet contrast to the savory eggs.
Sale items used: L'oven Fresh Protein Bread 18 oz, Happy Farms Deli-Sliced Medium or Mild Cheddar 8 oz, Avocados, Berryhill Grape Jelly 30 oz
Prep time: 10 minutes
Serving note: Use 2 slices of protein bread, 2 eggs (from pantry or home stock), 2 slices cheddar (roughly 1 oz), 1 avocado, and 1 tablespoon grape jelly on the side. The bread loaf and jelly jar will have plenty left over for Friday and general use.
Recipes:
- Avocado and Scrambled Egg Open-Faced Sandwich
- Scrambled Egg Sandwich with Avocado

Thursday
Meal: Red Lentil Soup with Mushrooms and Mini Cucumbers Salad
Description: A warming single-serving red lentil soup is built with the remaining sauteed mushrooms, vegetable broth, and pantry spices like cumin and turmeric for a deeply flavored bowl. A simple side salad of sliced mini cucumbers with olive oil, lemon, and a pinch of salt rounds out the meal with freshness.
Sale items used: Sliced White Mushrooms 8 oz pkg (remaining half), Mini Cucumbers 16 oz pkg (remaining)
Prep time: 30 minutes
Serving note: Use the remaining 4 oz mushrooms from Monday and 2 to 3 remaining mini cucumbers for the salad. Cook 1/4 cup dry red lentils (from pantry) in about 1.5 cups vegetable broth. This soup simmers about 20 minutes - start it before the salad prep so everything finishes together.
Recipes:
- Red Lentil and Mushroom Soup with Garlic and Ginger
- Lentil Soup Recipe with Mushrooms

Friday
Meal: Peanut Butter and Grape Jelly Stuffed French Toast with Fresh Blueberries and Red Grapes
Description: Two thick slices of protein bread are sandwiched with peanut butter and grape jelly, dipped in an egg-and-milk batter, and pan-fried until golden for a decadent stuffed French toast. A side of fresh blueberries and a small bunch of red grapes makes a colorful, naturally sweet fruit plate to finish the week.
Sale items used: L'oven Fresh Protein Bread 18 oz (remaining), Simply Nature Organic Creamy Peanut Butter (remaining), Berryhill Grape Jelly 30 oz (remaining), Blueberries, California Red Grapes
Prep time: 15 minutes
Serving note: Use 2 slices protein bread, 2 tablespoons peanut butter, 1 tablespoon grape jelly, and 1 egg plus a splash of milk for the batter. Serve with about 1/2 cup blueberries and a small cluster of red grapes - assume roughly 0.5 lb red grapes purchased, costing about $0.65.

SHOPPING LIST

Buy on sale:
- Simply Nature Organic Creamy Peanut Butter 16 oz (x1): $4.39
- Sliced White Mushrooms 8 oz pkg (x1): $1.29
- Mini Cucumbers 16 oz pkg (x1): $1.69
- Avocados (x2): $1.18
- Happy Farms Deli-Sliced Medium or Mild Cheddar 8 oz (x1): $1.49
- Athena Cantaloupe (x1): $1.99
- L'oven Fresh Protein Bread 18 oz (x1): $3.99
- Berryhill Grape Jelly 30 oz (x1): $2.59
- Blueberries (x1 pint): $1.99
- California Red Grapes (approx. 0.5 lb): $0.65

Pantry staples needed:
- Dry spaghetti or lo mein noodles
- Soy sauce (for peanut noodle sauce)
- Sesame oil (for peanut noodle sauce)
- Rice vinegar or lime juice
- Garlic
- Canned black beans (1 can)
- Corn tortillas
- Cilantro
- Cumin, turmeric, salt, pepper
- Red lentils (1/4 cup)
- Vegetable broth (about 2 cups)
- Olive oil or neutral cooking oil
- Eggs (4 total across the week)
- Milk (small amount for French toast batter)