(1) casa mamita taco seasoning mix $0.39 each aisle 1
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☐ (1) Burmann's BBQ Sauce $0.99 each Aisle 1☐ (2) Casa Mamita Salsa, 24 oz $1.69 each Aisle 1☐ (1) Casa Mamita Taco Seasoning Mix $0.39 each Aisle 1☐ (2) Clancy's Tortilla Chips, 13 oz $1.19 each Aisle 1☐ (2) Jiffy Corn Bread Mix 1 box $0.47 each Aisle 1☐ (1) Tuscan Garden Italian Dressing, 16 oz $1.39 each Aisle 1☐ (1) Benita Flour Tortillas, 10 ct $1.19 each Aisle 2☐ (1) Chef's Cupboard Beef Broth, 3.25 oz $0.69 each Aisle 2☐ (1) Chef's Cupboard Bread Crumbs, 15 oz $0.89 each Aisle 2☐ (5) Dakota Pride Black Beans, 15 oz $0.59 each Aisle 2☐ (2) Dakota Pride Kidney Beans, 15 oz $0.59 each Aisle 2☐ (2) Fit & Active Instant Brown Rice, 14 oz $1.49 each Aisle 2☐ (5) Happy Harvest Crushed Tomatoes, 28 oz $0.99 each Aisle 2☐ (1) Reggano Egg Noodles, 1 lb $1.29 each Aisle 2☐ (2) Reggano Farfalle, 12 oz $0.89 each Aisle 2☐ (1) Reggano Macaroni Noodles, 2 lb $1.49 each Aisle 2☐ (1) Reggano Parmesan Cheese, 8 oz $2.49 each Aisle 2☐ (1) Reggano Spaghetti, 2 lb $1.49 each Aisle 2☐ (1) Rice Bowl Couscous, 10 oz $1.49 each Aisle 2☐ (1) White Rice, 3 lb $1.59 each Aisle 2☐ (6) Happy Farms Cheddar Cheese, 8 oz $1.99 each Dairy☐ (1) Happy Farms Feta Cheese, .25 lb $1.99 each Dairy☐ (1) Priano Fresh Mozzerella Cheese, 16 oz $3.29 each Dairy☐ (2) Eggs, Dozen $1.55 each Refrigerated☐ (2) Fit & Active or Parkview Kielbasa, 13 oz $1.99 each Refrigerated☐ (1) Little Salad Bar Fresh Spinach $1.79 each Refrigerated☐ (2) Avocado $0.89 each Produce☐ (1) Carrots (whole) $1.39 each Produce☐ (1) Celery (whole stalks) $1.39 each Produce☐ (1) Corn on the Cob, 4 pk $1.29 each Produce☐ (1) Garlic cloves $0.79 each Produce☐ (2) Green Peppers, 3-pack $1.89 each Produce☐ (2) Multi-Colored Peppers, 3-pack $3.49 each Produce☐ (1) Mushrooms $1.59 each Produce☐ (2) Onions $1.99 each Produce☐ (1) Potatoes, 10 lb $2.99 each Produce☐ (4) Fit & Active Ground Turkey, 1.2 lbs. $2.99 each Meat☐ (2) Whole Chickens $4.50 each Meat☐ (4) Kirkwood Chicken, 3 lb $5.99 each Frozen☐ (1) Sea Queen Tilapia, 1 lb $4.29 each Frozen☐ (2) Season's Choice Frozen Broccoli $1.09 each Frozen☐ (2) Season's Choice Frozen Corn $0.95 each Frozen☐ (4) Season's Choice Frozen Green Beans $1.49 each Frozen☐ (2) L'oven Fresh Hamburger Buns $0.89 each Bread
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Aldi $150 Meal Plan Calendar
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
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Aldi $150 Meal Plan CalendarSunday Monday Tuesday Wednesday Thursday Friday Saturday
Turkey Chili- Corn Bread
- Baked Potato - Egg Noodles- Green Beans - Spaghetti - Broccoli
Salsa Chicken- Rice
- Chips and Salsa- Couscous- Corn
Chicken Fajitas- White Rice
- Couscous - Corn- Corn - Baked Potato - Broccoli
Turkey Chili Souvlaki Chicken- Corn Bread - Flour Tortillas
- Spaghetti - Corn on the cob - Rice- Broccoli
Salsa Chicken- Rice
- Corn - Chips and Salsa- Baked Potato - Broccoli
Marinated Chicken with
Black Beans and Rice
Black Beans and Rice
Marinated Chicken Sandwiches
HomeMade Macaroni and Cheese
Chicken Parmesan
Chicken Noodle Soup
Turkey Meatball subs
Chicken Noodle Soup
Blackened Tilapia
Slow-cooker Chicken
Spaghetti Sauce, with turkey meatballs
HomeMade Macaroni and Cheese
Mushroom Fritatta w/ Homemade
BBQ Chicken Sandwiches
Spinach Fritatta w/ Homemade Hashbrowns
Red Pepper Mozz Chicken
Red Pepper Kielbasa Pasta
Red Pepper Kielbasa Pasta
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Slow-Cooker Chicken
Aldi Ingredients: • 1 whole chicken • 2 medium carrots • 2 medium celery
stalks • 1 medium sized onion
Instructions:
1. Rinse the chicken and remove giblets. 2. Mix salt, pepper, sage and thyme and rub
all over the chicken. 3. Chop all the vegetables 4. Place the chicken in the slow-cooker with
vegetables, and pour in enough water to fill the bottom of the slow-cooker to about an inch.
5. Cook for 6 hours. 6. Feel free to retain the liquid stock for
future use.
Served with: • 4 Baked potatoes (1/4 of 10 lb bag) • Green beans
Pantry Ingredients: • 1 Tbsp kosher salt • 1 tsp pepper • 1 tsp ground sage • 1 Tbsp thyme • Water
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Chili (Turkey or Ground Beef) (this recipe is for 2 meals*)
Aldi Ingredients:
• (2) 1.2 lbs. ground turkey packs (or ground beef)
• 2 can red kidney beans
• 2 28 oz. can crushed tomatoes
• 2 large onions • 4 cloves of garlic,
minced or pressed
Pantry Ingredients: • 2 Tbsp kosher salt • 4 Tbsp chili powder • 2 tsp black pepper • 2 tsp ground cumin • 1 tsp cinnamon • 1/2 tsp cayenne
pepper (optional - depends on how spicy you want it)
• 3 Tbsp red wine vinegar
• 2 tsp Worcestershire sauce
• 2 Tbsp chocolate chips
• 2 28 oz. cans of water
Instructions:
1. Over medium heat, cook ground meat in a large pan with the minced onion until browned. Add the garlic and cook for another minute.
2. Drain the meat. 3. In a large sauce pan or stock pot over
medium heat, add meat (with the onions and garlic) and mix with all other remaining ingredients except the kidney beans.
4. Bring to a boil, then reduce heat to low and simmer until you've reached the desired thickness.
5. Add kidney beans and simmer for an additional 30 minutes.
6. Top with shredded cheese & sour cream
*Divide into 2 portions; freeze one of them.
Served with: • Jiffy Cornbread
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Chicken Stock (for Chicken Noodle Soup)
Aldi Ingredients:
• 1 4-5 lb. chicken, giblets removed
• 3 onions, halved • 3 celery stalks, chopped • 3 carrots, chopped
Pantry Ingredients:
• 1 tsp black pepper or 1 Tbsp of peppercorns
Instructions:
1. Place the chicken in a large stock pot and cover with cold water. Heat on high.
2. Add vegetables and bring to a boil. 3. Simmer for 2 hours, adding more
water when/if necessary. 4. Remove the chicken (place in a bag
and chill in the fridge, can be used later for soup), and pour the stock through a sieve to remove the vegetables/spices.
5. Chill the stock in the refrigerator. 6. Once cold, skim the fat from the top.
Once chicken has cooled, remove for the refrigerator and chop or shred the meat off the carcass and set aside.
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Easy Chicken Noodle Soup (this recipe is for 2 meals*)
Aldi Ingredients:
• 2-3 Tbsp olive oil • 2 medium onion,
chopped • 4 medium carrots,
halved lengthwise and roughly chopped
• 5-6 medium stalks of celery, roughly chopped
• 16 oz. egg noodles
Pantry Ingredients: • 2 Tbsp dried thyme • 2 tsp ground sage • 2 tsp black pepper • Kosher salt
Ingredients from other meals:
• Cooked chicken, shredded (from chicken stock)
• 4 qts of chicken stock
Instructions:
1. Heat the olive oil over medium heat and add onions, carrots, celery, thyme, sage pepper and a pinch of kosher salt. Saute for 5 - 6 minutes, stirring often.
2. Add the chicken stock, chicken and 1 Tbsp of kosher salt.
3. Bring to a boil, reduce heat to low and simmer for 45 minutes.
4. Add the egg noodles and cook until the noodles are done.
5. Taste and add additional salt as desired.
*Divide into 2 portions; freeze one of them.
Serve and garnish with parsley & parmesan cheese.
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Black Beans and Rice
Aldi Ingredients: • 1 onion (chopped) • 1 green pepper
(chopped) • 3 large garlic cloves
(pressed with garlic press)
• 2 15 oz cans of black beans
• 2 cups of brown rice
Pantry Ingredients: • 2 tbsp Vegetable Oil • 2 tsp. cumin • 1 tbsp. oregano • 1 tsp. kosher salt • 1 tbsp. brown sugar • 4 tbsp. red wine
vinegar • 1/2 tsp tabasco
sauce • 1/4 cup red wine (or
dry sherry)
Instructions:
1. Add oil to pan on medium high heat. Sautee green peppers and onions, season with salt and pepper to taste.
2. When peppers and onions are softened, add the pressed garlic and cook for 1 more minute.
3. Rinse canned black beans until there are no more bubbles left in the strainer.
4. Add black beans to the pan. 5. Add dry spices (cumin, oregano, kosher
salt, brown sugar) 6. Add liquid ingredients (red wine vinegar,
tabasco sauce, red wine) 7. Sautee for 3 more minutes until warm
throughout 8. Serve over rice.
Top with sour cream, and shredded cheddar cheese. Serve with:
• Chips and salsa
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Roasted Red Pepper Chicken
Aldi Ingredients: • 2 large boneless
skinless chicken breasts
• Fresh spinach • 4 oz. fresh
mozzarella cheese • 1 red pepper
Pantry Ingredients:
• 2 Tbsp olive oil • Kosher salt • Black pepper
Instructions:
1. Preheat oven to 400 degrees. 2. Cut Red Pepper in quarters and take out the
seeds. 3. Place quartered pepper on a baking dish and
coat with olive oil, salt, and pepper 4. Place in preheated oven for 15 minutes. Flip
over halfway through. 5. While the peppers are cooking, heat up a
pan on your stovetop with olive oil. 6. Season 1 lb of chicken with salt and pepper. 7. Pound thin with meat tenderizer. 8. Cook chicken on medium high heat for 3
minutes on each side or until no longer pink. 9. Top with spinach, mozzarella cheese, and
roasted red pepper. 10. Bake the chicken at 400 until cheese is
melted (around 5 minutes)
Served with: • Spaghetti (1/3 of 2 lb. box, seasoned with
olive oil, salt, pepper and parmesan cheese)
• Green beans
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Homemade Spaghetti Sauce (this recipe is for 3 meals*)
Aldi Ingredients:
• 4 28 oz.cans of crushed tomatoes
• 4 cloves of garlic, pressed or finely chopped
• 1/3 cup of grated Parmesan or Romano cheese
• Minced Green Peppers (optional)
Pantry Ingredients: • A bunch of dried
basil (probably 3-5 Tbsp)
• A bunch of black pepper (probably 1-2 tsp)
• 1 Tbsp of sugar (optional - if you want the sauce a little sweeter)
• 2 Tbsp olive oil
Instructions:
1. Heat the olive oil in a 5+ qt. pot over medium heat, and add the chopped or pressed garlic.
2. Heat for one to two minutes, making sure not to burn the garlic, then add all the crushed tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil.
3. Reduce heat to low and simmer for 2-3 hours stirring often.
4. For the first half of the simmer time, do so with the pot uncovered, then cover.
5. Add the cheese, stir in and simmer for an additional 5 minutes.
*Divide into 3 portions. Set aside 2 portions for future meals (chicken parmesan and turkey meatball subs).
Served with:
• Turkey meatballs (see next recipe) • Spaghetti (1/3 of 2 lb. box)
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Turkey Meatballs (this recipe is for 2 meals*)
Aldi Ingredients:
• (2) 1.2 lbs. of ground turkey
• 6 cloves of garlic, pressed or minced
• 2 eggs • 1/2 cup
breadcrumbs (for gluten free, I use Schar breadcrumbs)
Pantry Ingredients: • 2/3 cup dried
parsley • 2 Tbsp dried basil • 2 – 3 tsp seasoned
salt (depends on how salty you want them)
• Black pepper
Ingredients from other meals:
• 2 portions of homemade spaghetti sauce, ¼ cup set side
Instructions:
1. In a bowl, combine ¼ cup of the spaghetti sauce with everything except the turkey and mix well.
2. Add the turkey and blend (works best with your hands)
3. Form small balls of the meat and place on a cookie sheet.
4. Bake at 400 for 15-20 minutes (this could be longer or shorter depending on the size of the meatballs).
5. Place the meatballs in the sauce and simmer for a half hour (optional place the meatballs in the sauce and simmer for a half hour (optional) .
*Divide equally into 2 portions, and set aside 1 portion for a future meal (meatball subs).
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Chicken Parmesan
Aldi Ingredients: • 2 large chicken
breasts, trimmed • 2 eggs, beaten with
1/4 cup water • 2 cups shredded
fresh mozzarella cheese
Pantry Ingredients: • 1/2 cup all-purpose
white four • 2 Tbsp dried basil • 1 cup breadcrumbs • 1 tsp Kosher salt • Black pepper • Vegetable oil,
enough to cover the bottom of your pan about 1/4" deep (I use peanut oil)
Ingredients from other meals:
• 1 portions of homemade spaghetti sauce
Instructions:
1. In a plastic freezer bag, or under a sheet of plastic wrap, pound chicken breasts to 3/8" to 1/2"
2. Cut each chicken breast into 3 equal sized pieces and lightly season with kosher salt and black pepper
3. Drench the chicken in flour, shaking off the excess.
4. Dip the chicken in the beaten egg and cover completely.
5. In a dish with the breadcrumbs mixed with 1 tsp kosher salt, coat all sides of the chicken.
6. Heat vegetable oil in a pan; hot but not smoking.
7. Place chicken in the pan and cook for 5 minutes, flipping once halfway through.
8. Blot excess oil with paper towels. 9. Place chicken on a cookie sheet and top with
mozzarella cheese. 10. Place in broiler and cook until cheese is
bubbly. 11. Spoon sauce over chicken, garnish with
parmesan cheese and parsley
Served with: • Spaghetti (1/3 of 2 lb. box) • Green beans
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Slow-cooker BBQ Chicken
Aldi Ingredients: • (1) 12 oz. jar of
Barbecue sauce • 1/2 cup Italian
dressing • 1 and 1/2 lbs of
Boneless Skinless Chicken Breasts
Pantry Ingredients: • 2 Tbsp brown sugar • A few shakes of
Worcestershire sauce
Instructions:
1. Put chicken in the bottom of the slow-cooker.
2. Add all other ingredients over top of chicken.
3. Cook on low for 5 hours in slow-cooker. (If you need to speed it up you can cook on high for 3 hours)
4. Shred chicken in 30 seconds in KitchenAid Mixer
Serve in hamburger buns.
Served with:
• Corn on the cob
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Chicken Souvlaki
Aldi Ingredients: • 3 boneless skinless
chicken breast, cubed • 1 chopped green pepper • ½ cup chopped onion
Pantry Ingredients:
• ½ cup olive oil • ¼ teaspoon lemon juice • 2 Tablespoons oregano • 2 teaspoons salt • ½ Tablespoon pepper • 1 ½ tsp. minced garlic
Instructions:
1. Mix all of the ingredients and marinate overnight.
2. Pour all ingredients into a large skillet and cook on medium heat until chicken is cooked through.
Serve in a pita or flour tortilla with lettuce and feta cheese.
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Blackened Tilapia
Aldi Ingredients: • 16 oz. of thawed tilapia
filets
Pantry Ingredients: • Seasoned salt (like Tony
Chachere's Creole Seasoning)
• Paprika - enough for a generous dusting
• Cayenne pepper (optional)
• 2 Tbsp olive oil
Instructions:
1. Heat skillet over medium heat with olive oil
2. Season tilapia with seasoned salt, then paprika
3. Once the pan is hot, place fish in pan. 4. Cook fish for 5 minutes total, flipping
halfway through. Served with:
• Brown rice • Sautéed green beans.
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Red Pepper and Pasta Kielbasa
Aldi Ingredients: • 12 oz. elbow pasta or
farfalle • Turkey Kielbasa (12 or 13
oz) • 1 Red Pepper, sliced • 1 Yellow Pepper, sliced • 1/2 cup beef broth
Pantry Ingredients:
• 1/8 tsp pepper • ¼ cup parsley • 1-2 tablespoon olive oil
Parmesan cheese (optional)
Instructions:
1. Cook pasta 2. While pasta is cooking, sauté peppers
in oil until soft. 3. Add kielbasa and cook until browned. 4. Add broth and pepper and bring to a
boil. 5. Simmer for 10 minutes and then add
to pasta. 6. Top with parsley and parmesan
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Mushroom Frittata with Hash Browns
Aldi Ingredients: • 9 eggs • 1/2 brick of Cheddar
Cheese (around 4 ounces)
• 1/2 package of Fresh Mushrooms, 10 oz (cut into slices)
• 2 Tbsp milk • 1/4 cup of onions • 4-5 potatoes
Instructions (frittata):
1. Heat about 1 tsp oil in a 10-inch oven proof pan over medium heat.
2. Sauté mushrooms and onions along with the salt for 5-10 minutes, or until softened.
3. In a bowl, lightly beat eggs with milk and pepper.
4. Pour in eggs and cook until almost done. Do not stir.
5. Sprinkle cheese on top and put in broiler until brown and melted.
Instructions (hash browns):
1. Heat about 2 Tbsp oil in a large pan over medium heat.
2. Cut potatoes into small cubes (about 1/4 inch)
3. Once oil is hot, but not quite smoking, toss the potatoes in the pan.
4. Cook the potatoes until the insides are soft, and the outsides are crispy. (Add additional oil if needed as they cook). This should take about 20 minutes.
5. Place potatoes on paper towels to blot the excess oil, and immediately add salt and pepper.
Pantry Ingredients: • Salt and Pepper • Olive oil
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Spinach Frittata with Hash Browns
Aldi Ingredients: • 9 eggs • 1/2 brick of Cheddar
Cheese (around 4 ounces)
• 1/2 package of Fresh Organic Spinach (around 2.5 ounces)
• 2 Tbsp milk • 1/4 cup of onions • 4-5 potatoes
Instructions (frittata):
1. Heat about 1 tsp oil in a 10-inch oven proof pan over medium heat.
2. Sauté spinach and onions along with the salt for 5-10 minutes, or until softened.
3. In a bowl, lightly beat eggs with milk and pepper.
4. Pour in eggs and cook until almost done. Do not stir.
5. Sprinkle cheese on top and put in broiler until brown and melted.
Instructions (hash browns):
1. Heat about 2 Tbsp oil in a large pan over medium heat.
2. Cut potatoes into small cubes (about 1/4 inch)
3. Once oil is hot, but not quite smoking, toss the potatoes in the pan.
4. Cook the potatoes until the insides are soft, and the outsides are crispy. (Add additional oil if needed as they cook). This should take about 20 minutes.
5. Place potatoes on paper towels to blot the excess oil, and immediately add salt and pepper.
Pantry Ingredients: • Salt and Pepper • Olive oil
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Homemade Mac & Cheese (this recipe is for 2 meals*)
Aldi Ingredients: • 2 lbs. elbow macaroni
pasta, cooked al dente
• 24 oz. cheddar cheese, grated
• 3 cups of whole milk
Instructions:
1. Preheat oven to 350. 2. In a medium sauce pan, melt the butter
over medium heat. 3. Once the butter has melted and started
to bubble, add the flour. 4. Over medium heat, whisk the butter and
flour constantly for about 5 minutes. 5. Add the cold milk and dry mustard to
the pan. 6. Heat, stirring occasionally until milk
starts to bubble and thicken. 7. Add all but 1 cup of the cheese, and stir
until cheese is totally melted in the sauce.
8. Add salt, pepper and stir. 9. Combine cheese sauce and macaroni
evenly into 2 large baking dishes and sprinkle with 1 cup of set aside cheese (1/2 cup for each baking dish).
10. Bake uncovered for 25 minutes, or when cheese on top is bubbly.
*Halve this recipe if you wish to make one batch at a time, or set one baking dish aside in the refrigerator of freezer to bake at a later date.
Served with:
• Broccoli
Pantry Ingredients: • 6 Tbsp butter • 6 Tbsp all purpose
flour • 3 tsp dry mustard • 1 1/2 tsp salt • 1 tsp black pepper
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Grilled Italian Chicken
Aldi Ingredients: • 2 large chicken
breasts • 1/3 bottle of Italian
dressing Pantry Ingredients:
• 1 Tbsp lemon juice • Kosher salt
Instructions:
1. Pound chicken to about 1/2 inch thickness, and cut into strips.
2. Season both sides of chicken with kosher salt.
3. In a bowl or freezer bag, place chicken, dressing and lemon juice.
4. Marinade in the refrigerator for a minimum of 4 hours, preferably overnight.
5. Cook on a hot grill for a bout 8 minutes, flipping at least once, or until chicken is done.
For Marinated Chicken Sandwiches, serve in hamburger buns with sliced cheddar cheese and toppings/condiments of your choice.
Serve with: • Corn • Couscous
For Marinated Chicken with BBQ Sauce,
Serve with: • BBQ Sauce, or condiment of your choice • Corn • Couscous
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Salsa Chicken
Aldi Ingredients: • 3 Chicken breasts • ½ 24 oz. jar of salsa • 3 oz. shredded
cheddar cheese • ¼ cup black beans
(rinsed)
Instructions:
1. Put chicken in slow-cooker, put entire jar of Salsa on top.
2. Add water, corn and black beans. 3. Cook on low for 5-6 hours (or high for 3-
4) 4. Shred chicken, taste and add salt as
needed. Serve over brown rice, top with sour cream, cheese and sliced avocado.
Pantry Ingredients: • Salt • ¼ cup water
Chicken Fajitas
Aldi Ingredients: • 2 Chicken breasts • 1 Red, orange or
yellow pepper, sliced • 1 onion, sliced • Taco seasoning mix • Flour tortillas
Instructions:
1. Lightly season chicken with kosher salt, and cut into small strips.
2. Heal olive oil over medium heat in a large pan.
3. Cook the pepper and onions until slightly browned and tender.
4. Add the chicken and cook until done - then drain excess liquid.
5. Stir in taco seasoning with 2/3 cup of water.
6. Bring to a boil. Reduce heat and simmer uncovered for 3-4 minutes, stirring frequently, until thickened.
Serve in tortillas with rice and top with whatever you'd like.
Pantry Ingredients: • 1 tsp olive oil • Kosher salt • 2/3 cup water