ALDI Vegetarian Meal Plan

BUDGET RATIONALE

5-DAY MEAL PLAN

Monday
Meal: Peanut Butter Noodles with Sliced White Mushrooms and Mini Cucumbers
Description: Soba or spaghetti noodles are tossed in a warm peanut butter sauce made with Simply Nature Organic Creamy Peanut Butter, soy sauce, garlic, lime juice, and a touch of Berryhill Grape Jelly for sweetness, then topped with sauteed Sliced White Mushrooms. Thinly sliced Mini Cucumbers are scattered over the top for cool crunch and freshness.
Sale items used: Simply Nature Organic Creamy Peanut Butter 16 oz, Berryhill Grape Jelly 30 oz, Sliced White Mushrooms 8 oz pkg, Mini Cucumbers 16 oz pkg
Prep time: 30 minutes
Serving note: Use 1/3 cup peanut butter and 1 tablespoon grape jelly for the sauce, serving 4 portions of noodles (about 12 oz dry pasta total); use the full 8 oz pkg of mushrooms and roughly half the 16 oz pkg of cucumbers (about 8 oz).
Recipes:
- Easy Peanut Noodles
- Peanut Noodles with Kale and Mushrooms Recipe

Tuesday
Meal: Black Bean and Avocado Tacos with Cheddar and Cantaloupe Salsa
Description: Warm corn tortillas are filled with seasoned canned black beans, sliced avocado, and crumbled Happy Farms Deli-Sliced Medium or Mild Cheddar, finished with a bright fresh salsa made from diced Athena Cantaloupe, lime, and cilantro. The sweet cantaloupe salsa contrasts beautifully with the savory beans and creamy avocado.
Sale items used: Avocados, Happy Farms Deli-Sliced Medium or Mild Cheddar 8 oz, Athena Cantaloupe
Prep time: 25 minutes
Serving note: Use 2 avocados (1/2 avocado per person), the full 8 oz pkg of cheddar, and roughly 1/4 of the Athena Cantaloupe diced for the salsa; use 2 cans of black beans from pantry; serve 3 tacos per person with corn tortillas from pantry.
Recipes:
- Black Bean Tacos
- Crispy Black Bean Tacos

Wednesday
Meal: Scrambled Egg and Cheddar Open-Face Sandwiches with Avocado and Grape Jelly
Description: Thick slices of L'oven Fresh Protein Bread are toasted and topped with fluffy scrambled eggs and melted Happy Farms Deli-Sliced Medium or Mild Cheddar, then finished with sliced avocado and a small side of Berryhill Grape Jelly for dipping or spreading on the bread. This is a satisfying protein-forward dinner that comes together in under 20 minutes.
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: 20 minutes
Serving note: Use 8 eggs from pantry (2 per person), 2 slices of protein bread per person (8 slices total from the 18 oz loaf), 1 pkg of cheddar divided across 4 open-face sandwiches, and 2 avocados sliced (1/2 per person); serve grape jelly on the side for spreading.
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: Red lentils are simmered with diced onion, garlic, cumin, turmeric, and canned diced tomatoes into a thick, warming soup, with sauteed Sliced White Mushrooms stirred in during the last few minutes for an earthy depth. A simple side salad of the remaining Mini Cucumbers tossed with olive oil, red wine vinegar, and salt rounds out the meal.
Sale items used: Sliced White Mushrooms 8 oz pkg, Mini Cucumbers 16 oz pkg
Prep time: 40 minutes
Serving note: Use 1.5 cups dry red lentils from pantry (feeds 4 generously), the full 8 oz pkg of mushrooms, and the remaining roughly 8 oz of Mini Cucumbers for the salad; serve with crusty bread or pita from pantry if desired.
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: Thick slices of L'oven Fresh Protein Bread are sandwiched with Simply Nature Organic Creamy Peanut Butter and Berryhill Grape Jelly, then dipped in a cinnamon-egg custard and pan-fried until golden brown on both sides. Served with fresh Blueberries and California Red Grapes on the side, this makes a hearty and festive end-of-week dinner.
Sale items used: L'oven Fresh Protein Bread 18 oz, Simply Nature Organic Creamy Peanut Butter 16 oz, Berryhill Grape Jelly 30 oz, Blueberries, California Red Grapes
Prep time: 25 minutes
Serving note: Use 8 slices of protein bread (2 per person, forming 4 sandwiches), 4 tablespoons peanut butter and 4 tablespoons grape jelly for filling, 4 eggs and 1/2 cup milk from pantry for custard; serve each plate with a handful of blueberries from 1 pint and about 0.5 lb of red grapes total.

SHOPPING LIST

Buy on sale:
- Simply Nature Organic Creamy Peanut Butter 16 oz (x1): $4.39
- Berryhill Grape Jelly 30 oz (x1): $2.59
- Sliced White Mushrooms 8 oz pkg (x2): $2.58
- Mini Cucumbers 16 oz pkg (x1): $1.69
- Avocados (x4): $2.36
- Happy Farms Deli-Sliced Medium or Mild Cheddar 8 oz (x2): $2.98
- L'oven Fresh Protein Bread 18 oz (x1): $3.99
- Athena Cantaloupe (x1): $1.99
- Blueberries (x1 pint): $1.99
- California Red Grapes (0.5 lb): $0.65

Pantry staples needed:
- Eggs (about 12 for the week)
- Dry spaghetti or soba noodles (12 oz)
- Canned black beans (2 cans)
- Dry red lentils (1.5 cups)
- Canned diced tomatoes (1 can)
- Corn tortillas
- Soy sauce
- Garlic
- Lime juice or limes
- Olive oil
- Red wine vinegar
- Cumin
- Turmeric
- Cinnamon
- Milk
- Salt and pepper
- Cilantro (fresh or dried)