What We’re Eating: 1 Week Aldi Meal Plan

Making salad dressing is easy, learn more at the Simple Tips to Make Every Salad Amazing Post.. But if you want to buy it, it’s nice to have options with simple ingredients like this Specially Selected Raspberry Vinaigrette from Aldi that is used in… — Making salad dressing is easy, learn more at the Simple Tips to Make Every Salad Amazing Post.. But if you want to buy it, it’s nice to have options with simple ingredients like this Specially Selected Raspberry Vinaigrette from Aldi that is used in the Spinach Salad recipe for this meal plan.

This meal plan is ideal for one or two people and can be made at a very affordable price with a quick trip to Aldi!

4 Recipes | Serves 2

Beef Nachos | 2 Servings

Spaghetti Squash & Meatballs | 4 Servings

Spinach Salad with Chicken, Walnuts & Blue Cheese | 2 Servings

Beef & Vegetable Rice Bowls | 2 Servings

The Recipes

Nachos | 2 Servings

Ground Beef

1 Yellow Onion, diced

Tortilla Chips

1-2 Cups Grated Cheddar Cheese

¼ Cup Chopped Tomatoes

½ Bell Pepper, diced

1 Avocado, diced

3 Green Onions, chopped

1 TBS Chopped Cilantro

¼ Cup Sour Cream

Salt

Pepper

Granulated Garlic

Chili Powder

Cumin

Cayenne Pepper (optional)

Preheat the Oven to 350°
Cook the beef (skip if meal prepped). In a skillet, cook the ground beef with the ½ yellow onion, and ½ of the bell pepper. Season with salt, pepper, and granulated garlic.
- Once cooked, reserve half for the Asian Beef Bowls before seasoning. Scoop half of the beef into a storage container. Mix this half with 2 TBS of soy sauce. Refrigerat and keep for the Asian beef bowls.
- Continue to cook the other ½ of the beef for the Nachos. Add the seasoning for nachos: 2 tsp of Chili Powder, 1 tsp of Cumin, and a pinch of Cayenne pepper to taste. Cook for another two minutes.
Assemble the nachos and bake.
- On a greased sheet pan or in a large oven safe skillet, add a layer of tortilla chips.
- Top with the ground beef and then the chopped green onions and cheese. Add the diced bell pepper and tomatoes.
- Bake for 15-20 minutes. Keep an eye on the nachos and remove when the cheese is melted and bubbly.
Remove from the oven and top with the cool avocado, sour cream dollops, and cilantro.

Serve with your favorite hot sauce & enjoy!

Spaghetti Squash with Meatballs | 4 Servings

1 lb Frozen Meatballs

1 Jar Marinara

1 Medium Spaghetti Squash

1 Cup Shredded Mozzarella

Salt

Pepper

Pizza Seasoning (Dried Basil, Oregano, and Granulated Garlic)

Optional: ¼ cup Red Wine

Cook the meatballs in marinara. If using the red wine, shake it up in the empty marinara jar to swish out any sauce sticking to the sides.
- Easiest method: add both to a slow cooker on low with 1 tsp of pizza seasoning for 4-6 hours.
- Alternate method: Make on the stove top in a saucepan, warming until the meatballs are heated through.
Cook the spaghetti squash and pull out the strands.
- Easiest method is in an Instant Pot: Cut the squash in half (around the equator) and scoop out the seeds. Add 1 cup of water and the trivet to an Instant Pot. Add the squash and seal. Cook on high pressure for 12 minutes. Allow to slow release for 5 minutes. Then, quick release and remove. Allow to cool until you can handle, then use a fork to pull the strands out.
- Alternate method: Here’s how to make it in the oven.
Add the squash “noodles” to a bowl and sprinkle with a little salt and pepper. Top with marinara, meatballs, and shredded mozzarella.

Note: This makes four servings and you’ll have leftovers enough to have for two nights. Or enjoy the leftovers for lunch!

Asian Beef Bowl | 2 Servings

Leftover Cooked Ground beef from the Nachos recipe

1 Cup Rice

½ Cup Walnuts

1 Cup Steamed Broccoli

1 TBS Chopped Cilantro

3 Green Onions, chopped

Soy Sauce

Sriracha

Salt

Black Pepper

Cook the rice. (Warm, if already made)
Steam the broccoli.
Warm the ground beef leftovers.
To the bottom of a bowl, add the rice and sprinkle with a little salt and pepper.
Next, add the ground beef and it’s sauce.
Add the steamed broccoli, walnuts, chopped cilantro, and chopped green onions.
Top with sriracha and more soy sauce to taste.

Spinach Salad with Chicken, Walnuts, Blue Cheese and Dried Cherries | 2 Servings

1 lb Chicken Breasts (About 2)

1 Tub of Spinach or Lettuce

⅓ cup of Chopped Walnuts

1 Apple, peeled, cored and sliced

½ cup of Blue Cheese, crumbled

½ cup of Dried Cherries

Specially Selected Raspberry Vinaigrette

Black Pepper

Kosher Salt

Granulated Garlic

Olive Oil

Marinate the chicken for 4-12 hours in a ziplock bag with ½ cup -1 cup of the Raspberry Vinaigrette.
Preheat the oven to 450°. Remove the chicken from the marinade and pat dry with a paper towel. Discard the marinade. Add the chicken to a heat proof baking pan. Drizzle olive oil over the breasts and season both sides with a pinch of black pepper, kosher salt, and granulated garlic. Roast the chicken at 450° for 15-18 minutes, cooking the chicken thoroughly (the thickest part of the chicken breast should register 165° on a thermometer). Allow to rest for at least 10 minutes.
While the chicken rests, mix the salad in a large bowl.
- Add 2-3 TBS of Raspberry Vinaigrette to the bottom of the bowl. Then add the sliced apple, blue cheese crumbles, walnuts, and dried cherries.
- Top with the spinach. Using tongs, stir until well combined
- Divide evenly into two bowls or plates.
Slice the chicken into strips. Top the salad with the sliced chicken and additional dressing if needed.

Are You Tossing Your Salads Right?

Check out these simple tips to step up your salad game.

Simple Tips to Make Every Salad Amazing

Optional: Meal Prep

If you want to do the bulk of the cooking at once, you can meal prep by following these steps on Sunday or Monday. Then, during the week, you’ll simply reheat and assemble to serve.

Marinate and cook the chicken for the salad.
- In a plastic bag, add the chicken breast and cover with the raspberry vinaigrette. Allow to marinate for 4-8 hours.
- Cook in a skillet, grill, or roast in the oven until cooked through.
- Rest at least ten minutes before slicing.
Cook the ground beef, divide for the Nachos and Asian Bowls, and season:
- Start together: Brown with a diced yellow onion and ½ bell pepper, diced. Season with salt, pepper, and garlic powder.
- For Asian Bowls: Once cooked through, scoop ½ into a container and stir with 2 TBS of soy sauce.
- For Nachos: Continue to cook the other ½ of the beef and add in chili powder and cumin. If you like heat, add some sriracha or hot sauce now too. Cook for another minute or two. Then store.
- Pro tip: Label to tell the two seasoned beef containers apart.
Make the rice.
Cook the spaghetti squash. Easiest method: Cut the squash in half around the equator and scoop out the seeds. Add 1 cup of water and the trivet to an Instant Pot. Add the squash and seal. Cook on high pressure for 12 minutes. Allow to slow release for 5 minutes. Then, quick release and remove. Allow to cool until you can handle, then use a fork to pull the strands out.
Cook the meatballs. Easiest method: add the meatballs and marinara to a slow cooker on low with 1 tsp of pizza seasoning. Cook for 4-6 hours until bubbling and the meatballs are heated through.