Lidl Gluten-Free Meal Plan

SALE ITEMS FOUND

Meats on sale:
- Butcher's Specialty fresh grass-fed sirloin steak (8 oz.) - $5.99
- Butcher's Specialty fresh ground beef, 93% lean (21.3 oz.) - $5.99
- Congressional Seafood fresh catfish fillet - $6.99/lb
- Butcher's Specialty fresh chicken thighs, boneless/skinless - $2.99/lb
- Butcher's Specialty fresh ground chicken (16 oz.) - $2.99
- Smithfield fresh baby back ribs - $2.99/lb

Vegetables on sale:
- Organic lettuce iceberg - $2.65 ea
- Sweetpops tomatoes (1.5 lb.) - $3.79/pk
- Avocados (4 ct.) - $3.49
- Eridanous artichoke quarters with Kalamon olives and capers in oil (10.2 oz.) - $2.49
- Eridanous grape leaves stuffed with rice (9.8 oz.) - $2.49
- Lidl Preferred Selection sliced pickled beets (23.6 oz.) - $2.39

5-DAY MEAL PLAN

Monday
Meal: Pan-Seared Sirloin Steak with Balsamic Beet Salad
Description: Juicy grass-fed sirloin steaks are pan-seared to a perfect medium and served alongside a vibrant salad of pickled beets, fresh tomatoes, and crisp iceberg lettuce drizzled with aged balsamic vinegar. This elegant yet simple meal delivers bold flavors with minimal prep and zero gluten concerns.
Sale items used: Butcher's Specialty fresh grass-fed sirloin steak (2 x 8 oz. packs, so 4 steaks if halved or 2 steaks split among 4), Lidl Preferred Selection sliced pickled beets, Sweetpops tomatoes, organic lettuce iceberg, Lidl Preferred Selection aged balsamic vinegar of Modena, Eridanous Greek Chania Kritis PGI extra virgin olive oil
Prep time: 25 minutes
Serving note: Purchase 2 packs of sirloin steak (4 x 8 oz. portions total) to give each person one 8 oz. steak. Use the full 23.6 oz. can of pickled beets split among 4 servings. Dress each salad plate with 1/2 tablespoon of balsamic vinegar and 1/2 tablespoon of olive oil per person.
Recipes:
- Gluten Free Salad with Steak
- Balsamic Steak Salad
- Best Steak Salad with Creamy Balsamic Vinaigrette

Tuesday
Meal: Slow-Baked Baby Back Ribs with Avocado and Tomato Salad
Description: Tender Smithfield baby back ribs are seasoned with simple gluten-free spices and slow-baked in the oven until fall-off-the-bone delicious, creating a rich and smoky weeknight centerpiece. A cool, creamy avocado and fresh tomato salad balances the richness of the ribs perfectly.
Sale items used: Smithfield fresh baby back ribs (approximately 3 lbs. for 4 people), avocados (4 ct.), Sweetpops tomatoes (1 pack), Eridanous extra virgin olive oil, Eridanous thyme honey from Aegean
Prep time: 20 minutes prep, 2.5 hours baking (mostly hands-off)
Serving note: Purchase approximately 3 lbs. of baby back ribs (roughly 3/4 lb. per person bone-in). Use all 4 avocados, one per person, sliced. Drizzle the full pack of tomatoes over the salad divided among 4 plates. A light drizzle of thyme honey on the ribs in the last 15 minutes of baking adds a gorgeous glaze.
Recipes:
- Slow-Baked Baby Back Ribs
- Oven Baked Ribs
- Easy Oven-Baked Ribs Recipe

Wednesday
Meal: Greek-Style Catfish with Artichoke, Olive, and Caper Relish over Rice
Description: Fresh catfish fillets are pan-seared in extra virgin olive oil and topped with a vibrant Mediterranean relish made from artichoke quarters, Kalamon olives, and capers, giving this dish a bold and tangy Greek island character. Served over fluffy white rice, this completely gluten-free dinner feels restaurant-quality at a fraction of the cost.
Sale items used: Congressional Seafood fresh catfish fillet (approximately 1.5 lbs. for 4 people), Eridanous artichoke quarters with Kalamon olives and capers in oil, Eridanous Greek Chania Kritis PGI extra virgin olive oil, Eridanous capers, Sweetpops tomatoes
Prep time: 30 minutes
Serving note: Purchase 1.5 lbs. of catfish fillet to yield approximately a 6 oz. portion per person. Use the full 10.2 oz. jar of artichoke with olives and capers as a shared relish spooned over all 4 fillets. Cook 2 cups of dry white rice (pantry staple) to yield 4 generous servings. Add a handful of fresh tomatoes on the side.
Recipes:
- Mediterranean Baked Fish with Artichokes and Olives
- Mediterranean Rice with Capers, Olives and Artichokes
- Greek Style Artichokes and Rice

Thursday
Meal: Greek-Spiced Ground Chicken Bowls with Tahini Drizzle and Grape Leaves
Description: Seasoned ground chicken is cooked with Greek tomato sauce and warming spices, then spooned over rice and served alongside ready-made grape leaves stuffed with rice for an authentic Mediterranean bowl experience. A generous drizzle of creamy tahini sesame paste ties everything together with a nutty, rich finish.
Sale items used: Butcher's Specialty fresh ground chicken (16 oz.), Eridanous Greek tomato sauce (10.2 oz.), Eridanous tahini sesame paste, Eridanous grape leaves stuffed with rice, Eridanous extra virgin olive oil, organic lettuce iceberg
Prep time: 25 minutes
Serving note: One 16 oz. pack of ground chicken serves 4 well when combined with sauce and rice. Use the full can of Greek tomato sauce as the cooking liquid for the chicken. Divide the 9.8 oz. can of grape leaves evenly, about 2 to 3 pieces per person. Thin 4 tablespoons of tahini with a little water and lemon juice (pantry staple) to make a pourable drizzle for all 4 bowls. Serve over 2 cups of dry rice cooked as a pantry staple.
Recipes:
- Greek Chicken Bowls with Tahini Feta Sauce
- Greek Chicken Bowls with Lemon Garlic Tahini Sauce
- Healthy Greek Ground Chicken Bowls

Friday
Meal: Honey-Garlic Baked Chicken Thighs with Pickled Beet and Feta Dip Salad
Description: Boneless skinless chicken thighs are marinated in thyme honey, olive oil, and garlic then roasted until golden and caramelized, making for a sweet and savory crowd-pleasing Friday dinner. A bold side salad of sliced pickled beets topped with creamy feta dip and a drizzle of balsamic vinegar rounds out the plate with Mediterranean flair.
Sale items used: Butcher's Specialty fresh chicken thighs boneless/skinless (approximately 2 lbs. for 4 people), Eridanous thyme honey from Aegean, Eridanous Greek Chania Kritis PGI extra virgin olive oil, Lidl Preferred Selection sliced pickled beets, Eridanous feta cheese dip, Lidl Preferred Selection aged balsamic vinegar of Modena, organic lettuce iceberg
Prep time: 15 minutes prep, 35 minutes roasting
Serving note: Purchase 2 lbs. of chicken thighs to give each person 2 thighs (approximately 8 oz. cooked per person). Whisk 3 tablespoons of thyme honey with 2 tablespoons of olive oil and 3 minced garlic cloves (pantry staple) as the marinade for all 4 portions. Split the pickled beets across 4 salad plates and add a dollop of feta dip (about 1 tablespoon per person) on top. Drizzle each salad with 1 teaspoon of balsamic vinegar.
Recipes:
- Baked Honey Garlic Chicken Thighs
- Honey Garlic Chicken Thighs
- Pickled Beet Salad

SHOPPING LIST

Buy on sale:
- Butcher's Specialty fresh grass-fed sirloin steak x2 packs (2 x $5.99 = $11.98)
- Smithfield fresh baby back ribs, approximately 3 lbs. (3 x $2.99 = $8.97)
- Congressional Seafood fresh catfish fillet, approximately 1.5 lbs. (1.5 x $6.99 = $10.49)
- Butcher's Specialty fresh chicken thighs boneless/skinless, approximately 2 lbs. (2 x $2.99 = $5.98)
- Butcher's Specialty fresh ground chicken 16 oz. x1 ($2.99)
- Organic lettuce iceberg x2 heads (2 x $2.65 = $5.30)
- Sweetpops tomatoes x2 packs (2 x $3.79 = $7.58)
- Avocados 4 ct. x1 pack ($3.49)
- Lidl Preferred Selection sliced pickled beets x2 cans (2 x $2.39 = $4.78)
- Lidl Preferred Selection aged balsamic vinegar of Modena x1 ($3.29)
- Eridanous Greek Chania Kritis PGI extra virgin olive oil x1 ($7.99)
- Eridanous extra virgin olive oil x1 ($9.99)
- Eridanous Greek tomato sauce x1 ($2.29)
- Eridanous tahini sesame paste x1 ($2.99)
- Eridanous artichoke quarters with Kalamon olives and capers in oil x1 ($2.49)
- Eridanous grape leaves stuffed with rice x1 ($2.49)
- Eridanous capers x1 ($1.29)
- Eridanous feta cheese dip x1 ($1.99)
- Eridanous thyme honey from Aegean x1 ($4.99)

Approximate total for sale items: $102.36

Pantry staples needed:
- White rice, long grain - approximately 6 cups dry (for Wednesday, Thursday, and as a side option)
- Garlic - 1 full head (for multiple meals throughout the week)
- Salt and black pepper - standard amounts for seasoning all 5 dinners
- Dried oregano - 2 tablespoons (for Greek-spiced dishes on Thursday and Friday)
- Paprika - 1 tablespoon (for catfish on Wednesday and chicken on Thursday)
- Cumin - 1 teaspoon (for ground chicken bowl on Thursday)
- Lemon juice - 2 lemons or bottled lemon juice (for tahini drizzle and marinades)
- Onion powder - 1 tablespoon (for ribs rub on Tuesday and chicken seasoning)
- Garlic powder - 1 tablespoon (for rib rub on Tuesday)
- Water - for cooking rice and thinning tahini

DISCLAIMER

Prices and availability are based on the national sales flyer and may vary by location. Check your local Lidl store for actual pricing.