Clean Eating ALDI Menu Plan: Week of May 31-June 6, 2023

Grocery prices have become ridiculous in recent years, making it even harder to eat healthy while on a budget.  This week, we are combining budget-friendly shopping with health-conscious choices with the weekly ALDI specials for an exciting, delicious, and affordable menu. We’re using a variety of ALDI’s fresh produce and quality products to prepare frugal yet satisfying meals.

In this post, we’re sharing our handpicked recipes for each day, along with step-by-step instructions. This plan will guide you through a week’s worth of meals without breaking the bank. Let’s get cooking!

Sunday:

• Breakfast: Greek Yogurt with Frozen Strawberries and Mandarin Oranges
  1. Spoon Greek yogurt into a bowl.
  2. Top with a handful of frozen strawberries and peeled mandarin orange segments.
• Lunch: Black Bean and Feta Salad with Grilled Chicken Tenderloins
  1. Grill the chicken tenderloins, seasoned with salt and pepper, over medium heat until cooked through.
  2. Toss the Park Street Deli Black Bean and Feta Salad in a bowl. Serve with the grilled chicken.
• Dinner: Atlantic Cedar Plank Salmon with Riced Cauliflower and Steamed Asparagus
  1. Grill the Atlantic Cedar Plank Salmon as per the package instructions.
  2. Steam the asparagus until tender. Heat the riced cauliflower in a microwave or on the stovetop according to the package instructions.

Monday:

• Breakfast: Oatmeal topped with Papaya and Strawberries
  1. Cook oatmeal according to package instructions.
  2. Top with diced papaya and strawberries.
• Lunch: Greek Salad with leftover Grilled Chicken Tenderloins
  1. Toss the Park Street Deli Greek Feta Salad in a bowl. Top with sliced grilled chicken tenderloins.
• Dinner: Homemade Pizza with Fresh Salsa, Spinach, and Mozzarella on Mama Cozzi’s Dough
  1. Preheat oven as per the instructions on the pizza dough package. Roll out the dough onto a baking sheet.
  2. Spread fresh salsa as the base sauce, add a layer of baby spinach, and sprinkle mozzarella cheese. Bake as per the dough’s instructions.

Tuesday:

• Breakfast: Greek Yogurt with Mandarin Oranges
  1. Spoon Greek yogurt into a bowl.
  2. Top with peeled mandarin orange segments.
• Lunch: Leftover Homemade Pizza
  1. Simply enjoy the leftover pizza from the previous night’s dinner.
• Dinner: Grilled Chicken Tenderloin Wraps with Spinach, Bell Peppers, and Hummus
  1. Grill the chicken tenderloins, seasoned with salt and pepper, over medium heat until cooked through.
  2. Spread hummus on a whole grain wrap, add spinach, sliced bell peppers, and chicken. Roll up the wrap.

Wednesday:

• Breakfast: Avocado and Tomato on Whole Grain Toast
  1. Toast a slice of whole grain bread.
  2. Slice the avocado and tomato, and layer on the toast. Season with salt and pepper.
• Lunch: Greek Salad with Grilled Chicken Tenderloins (prepared ahead)
  1. Toss the Park Street Deli Greek Feta Salad in a bowl. Top with sliced grilled chicken tenderloins.
• Dinner: Atlantic Cedar Plank Salmon with White Rice and Steamed Asparagus
  1. Grill the Atlantic Cedar Plank Salmon as per the package instructions.
  2. Cook the white rice according to package instructions. Steam the asparagus until tender.

Thursday:

• Breakfast: Greek Yogurt with Papaya
  1. Spoon Greek yogurt into a bowl.
  2. Top with diced papaya.
• Lunch: Leftover Grilled Chicken Tenderloin Wraps
  1. Simply enjoy the leftover wraps from the previous night’s dinner.
• Dinner: Pasta with Fresh Salsa and Mozzarella
  1. Cook pasta according to package instructions.
  2. Drain pasta and mix with fresh salsa. Sprinkle mozzarella on top and let it melt slightly before serving.

Friday:

• Breakfast: Oatmeal with Strawberries
  1. Cook oatmeal according to package instructions.
  2. Top with strawberries.
• Lunch: Black Bean and Feta Salad with leftover Salmon (prepared ahead)
  1. Toss the Park Street Deli Black Bean and Feta Salad in a bowl. Top with flaked leftover salmon.
• Dinner: Homemade Pizza with Bell Peppers, Spinach, and Mozzarella on Mama Cozzi’s Dough
  1. Preheat oven as per the instructions on the pizza dough package. Roll out the dough onto a baking sheet.
  2. Spread fresh salsa as the base sauce, add a layer of baby spinach and bell peppers, and sprinkle mozzarella cheese. Bake as per the dough’s instructions.

Saturday:

• Breakfast: Greek Yogurt with Frozen Strawberries
  1. Spoon Greek yogurt into a bowl.
  2. Top with a handful of frozen strawberries.
• Lunch: Leftover Pasta with Fresh Salsa
  1. Simply enjoy the leftover pasta from the previous night’s dinner.
• Dinner: Grilled Chicken Tenderloins with Riced Cauliflower and Steamed Asparagus
  1. Grill the chicken tenderloins, seasoned with salt and pepper, over medium heat until cooked through.
  2. Steam the asparagus until tender. Heat the riced cauliflower in a microwave or on the stovetop according to the package instructions.