ALDI Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Campari Tomato and Egg Skillet with Hawaiian Sweet Rolls
Description: Campari tomatoes simmer in a small skillet with garlic and a pinch of spice until jammy, then two eggs are poached right in the sauce. A warm Hawaiian sweet roll or two is perfect for mopping up the sweet, savory juices.
Sale items used: Campari Tomatoes on the Vine, Hawaiian Sweet Rolls, Butter Quarters
Prep time: 20 minutes
Serving note: Use about 5 Campari tomatoes (roughly 0.5 lb of the 1-lb pack), 2 eggs, 1 clove garlic, 1 tsp butter or oil, and 2 Hawaiian rolls. Save the other half pound of tomatoes for Wednesday. Keep the remaining rolls at room temperature for sandwiches or snacks, or freeze them.

Tuesday
Meal: Creamy White Bean and Vegetable Pot Pie with Pie Crust Top
Description: White beans, frozen green beans, carrot, and onion are folded into a simple butter-and-milk gravy seasoned with poultry herbs. It is baked in an oven-safe bowl under a single flaky pie crust lid for a cozy one-person pot pie.
Sale items used: Pie Crusts, Frozen Green Beans, Butter Quarters, Stonemill Poultry Spices or Herbs
Prep time: 55 minutes (25 minutes prep and cooking, 30 minutes baking)
Serving note: Use 1/2 can (about 3/4 cup) drained white beans, 1/2 cup frozen green beans, 1/4 cup diced carrot, 2 Tbsp diced onion, 1 Tbsp butter, 1 Tbsp flour, 1/2 cup milk, and 1/2 tsp poultry herbs. Cut one crust from the box to fit your bowl and freeze the second crust for another use. Bake at 400F until golden. Refrigerate the other half of the bean can for Friday.
Recipes:
- Vegetarian Pot Pie
- White Bean Vegetable Pot Pie
- Thyme & White Bean Pot Pies

Wednesday
Meal: Lentil and Tomato Shepherd's Pie with Instant Mashed Potato Topping
Description: Brown or green lentils simmer with Campari tomatoes, carrot, onion, and green beans into a thick, savory filling. It is topped with fluffy instant mashed potatoes and baked until the peaks turn golden.
Sale items used: Campari Tomatoes on the Vine, Instant Mashed Potatoes, Frozen Green Beans, Butter Quarters, Stonemill Poultry Spices or Herbs
Prep time: 50 minutes (30 minutes simmering and assembling, 20 minutes baking)
Serving note: Use 1/3 cup dry lentils (cook until tender, about 20 minutes), the remaining 3 to 4 Campari tomatoes (about 0.4 lb), 1/4 cup diced carrot, 2 Tbsp onion, and 1/3 cup frozen green beans. Make topping from about 1/3 cup dry potato flakes with hot water and 1 tsp butter. The potato pouch stays shelf stable for later.
Recipes:
- Easy Lentil Shepherd's Pie (vegetarian)
- Easy Vegan Lentil Shepherd's Pie
- Lentil Shepherd's Pie

Thursday
Meal: Soft Scrambled Egg Croissant Sandwiches with Butter-Sauteed Gala Apples and Fruit Bowl
Description: Two eggs are scrambled low and slow in butter until creamy and tucked into a split, warmed croissant. Gala apple slices caramelize in butter on the side, and a small fruit bowl of blackberries and mandarin rounds out the plate.
Sale items used: Croissants, Butter Quarters, New York Gala Apples, Blackberries, Mandarins
Prep time: 20 minutes
Serving note: Use 2 large croissants (or 3 minis), 2 to 3 eggs, 1 tsp butter for the eggs, and 1 Gala apple (about 6 oz) sliced and sauteed in 1 Tbsp butter with a pinch of cinnamon. For the fruit bowl, use a handful of blackberries (about 1/3 of the 6-oz pack) and 1 mandarin. Eat the remaining apples, berries, and mandarins as snacks during the week. The croissants are best fresh, so freeze any leftovers.
Recipes:
- Croissants stuffed with scrambled eggs, apples, brie

Friday
Meal: White Bean, Squash or Sweet Potato Crescent Pockets with Cranberry Sauce and Crispy Onions
Description: Mashed white beans and tender roasted squash or sweet potato are seasoned and sealed inside crescent dough, then baked until puffed and golden. The pockets are served with a spoonful of whole berry cranberry sauce and crunchy French fried onions on top.
Sale items used: Pillsbury Crescent Rolls, Frozen Squash or Sweet Potatoes, Cranberry Sauce, French Fried Onions, Stonemill Poultry Spices or Herbs
Prep time: 40 minutes
Serving note: Use 3 crescent triangles (from the 8-count can), 1/2 can drained white beans (about 3/4 cup), 1/2 cup thawed and mashed frozen squash or sweet potato, 3 Tbsp cranberry sauce, and 2 Tbsp French fried onions. Mix the beans and squash with a pinch of poultry herbs, then spoon onto the dough and fold into pockets. Bake at 375F for 12 to 15 minutes. Bake the remaining crescent dough as plain rolls, or keep the unopened portion cold for a few days.

SHOPPING LIST

Buy on sale:
- Campari Tomatoes on the Vine (1 pkg, 1 lb): $2.49
- L'oven Fresh Hawaiian Sweet Rolls (1 pkg): $1.99
- Bake House Creations Pie Crusts (1 box): $1.89
- Chef's Cupboard Instant Mashed Potatoes (1 box): $1.85
- Season's Choice Frozen Extra Fine Green Beans (1 bag): $2.49
- Stonemill Poultry Spices or Herbs (1 jar): $1.95
- Countryside Creamery Butter Quarters (1 pack): $1.99
- Bake Shop Mini or Large Croissants (1 pkg): $2.79
- New York Gala Apples (1 bag, 3 lb): $1.99
- Blackberries (1 pkg, 6 oz): $1.69
- Mandarins (1 bag, 3 lb): $2.69
- Pillsbury Crescent Rolls (1 can): $2.97
- Simply Nature Organic Squash or Sweet Potatoes (1 bag): $2.49
- Sweet Harvest Whole Berry Cranberry Sauce (1 can): $1.59
- Chef's Cupboard French Fried Onions (1 can): $2.89

Pantry staples needed:
- Eggs (half dozen, regular price)
- Canned white beans (2 cans, 15 oz, regular price)
- Dry brown or green lentils (about 1/3 cup)
- 1 small onion, 1 carrot, 1 head of garlic (regular price)
- Milk (about 1/2 cup)
- All-purpose flour
- Cooking oil or extra butter
- Salt, black pepper, cinnamon, and paprika or chili flakes
- Vegetable broth or bouillon (for the lentils and pot pie)