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$150 Aldi Meal Plan – Gluten-Free !

by!Lauren!Greutman!

From!iamthatlady.com!!Please!note!that!the!prices!contained!in!this!guide!were!current!as!of!July!30,!2014!in!Central!New!York!Aldi!locations.!!Prices!at!other!locations!and!at!different!times!will!vary.!!As!such,!I!cannot!guarantee!that!your!grocery!shopping!trip!will!cost!less!than!$150;!it!might!be!less,!it!might!be!more.!!I!am!not!responsible!for!the!outcome!of!any!recipe!you!try!from!this.!!I’ve!made!each!recipe!personally!and!find!them!quite!good,!but!you!may!not.!!You!may!not!always!achieve!the!results!desired!due!to!variations!in!ingredients,!cooking!temperatures,!typos,!omissions,!or!individual!cooking!abilities.!!Please!always!use!your!best!judgment!when!cooking!with!raw!ingredients!such!as!eggs,!meat,!chicken!or!fish.!!No!part!of!this!publication!shall!be!reproduced,!transmitted,!or!sold!in!whole!or!in!part!in!any!form,!without!the!prior!written!consent!of!the!author.!!All!trademarks,!registered!trademarks!and!images!of!appearing!in!this!guide!are!the!property!of!their!respective!owners.!!!All!rights!reserved.!This!guide!or!any!portion!thereof!may!not!be!reproduced!or!used!in!any!manner!whatsoever!without!the!express!written!permission!of!the!publisher!except!for!the!use!of!brief!quotations!in!a!book!review.!!Copyright!©!2014!THAT!Lady!Media,!LLC.

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Pantry Items There are ingredients in the recipes not included in the shopping list because they are probably in your kitchen’s pantry… but you might not have all of them. If you are missing any of these items, you’re your cost at the store will be slightly higher. So before you head out to the grocery store, take a look at your pantry to make sure that you have the following: Spices:

! Kosher Salt ! Black Pepper ! Granulated garlic (or garlic powder) ! Thyme ! Dried Basil ! Dried Oregano ! Dried Parsley ! Cinnamon ! Nutmeg ! Cumin ! Paprika

Other ingredients:

! Olive oil ! Gluten-free flour ! Lemon Juice ! Honey ! Brown Sugar ! Soy Sauce ! Red Wine Vinegar ! Dry Sherry (optional) ! Gluten-free breadcrumbs (optional) ! Parmesan Cheese ! Chicken Bullion (gluten-free) ! Hot Sauce

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Aldi $150 Gluten-Free Meal Plan Calendar

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

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Aldi $150 Gluten-Free Meal Plan Calendar

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Roast Chicken with Lemon and Thyme

Aldi Ingredients: • 1 whole chicken • 2 lemons • 1 medium sized onion • 1 stick of butter,

softened

Instructions:

• Rinse the chicken and remove giblets. • Scrape some zest from the lemons. • Mix salt, pepper, lemon zest and

thyme in a bowl with the butter and rub all over the chicken.

• Slice the lemons and the onion in half and squeeze one of the lemons over the chicken.

• Place the lemons and onions inside the bird.

• Bake at 400 for an hour and a half or until done.

Served with:

• Mashed or baked potatoes • Broccoli

Pantry Ingredients: • 1 Tbsp. kosher salt • 1 tsp. pepper • 1 Tbsp. dried thyme

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Honey Garlic Chicken

Aldi Ingredients: • 1.5 lbs. skinless

boneless chicken breast (half of the frozen pack), butterflied

• 2 cloves garlic, minced or pressed

Pantry Ingredients: • 3 /8 cup honey • 3 Tbsp. soy sauce

(gluten-free)

Instructions:

1. Mix the honey, garlic and soy sauce together.

2. Marinate the chicken in the mixture for at least 6 hours.

3. Broil for about 5 minutes on each side, or until chicken is done.

Served with:

• White Rice • Mixed Vegetables

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Slow Cooker Stuffed Peppers

Aldi Ingredients:

• 4 green bell peppers

• 1.2 lb. ground turkey

• 1 can crushed tomatoes (32 oz.)

• 1/4 cup chopped onion

• 1 1/2 cups cooked rice

Pantry Ingredients: • 1 Tbsp. dried basil • 2 tsp. seasoned

salt (divided)

Instructions:

1. Combine ground turkey, onions, rice and 1 tsp. seasoned salt and mix well.

2. Chop off the tops and hollow out each pepper, removing all seeds.

3. Evenly stuff each pepper with the turkey/rice mixture.

4. Place stuffed peppers in the slow cooker. 5. Combine crushed tomatoes, basil and 1 tsp.

seasoned salt to make a sauce. 6. Cover stuffed peppers and the bottom of the

slow-cooker with the sauce. 7. Cover and cook on low for 6-8 hours.

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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 tsp. 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 additional 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: • 1.5 lbs. skinless

boneless chicken breast (half of the frozen pack)

• Fresh spinach • 3 oz. shredded

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. Pound thin with meat tenderizer. 7. Season chicken with salt and pepper. 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: • White Rice • Broccoli

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Homemade Spaghetti Sauce

Aldi Ingredients: • 2 28 oz. cans of

crushed tomatoes

• 2 cloves of garlic, pressed or finely chopped

Pantry Ingredients: • A bunch of dried

basil (about 2 Tbsp.)

• A bunch of black pepper (about 1 tsp.)

• 1 tsp. of sugar (optional - if you want the sauce a little sweeter)

• 1 Tbsp. olive oil • 1/4 cup of

grated Parmesan or Romano cheese (optional)

Instructions:

1. Heat the olive oil in a medium saucepan 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.

Served with: • Side Salad (from Spring Mix Greens – season

and dress as desired) • Gluten Free Spaghetti

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Chicken Divan

Aldi Ingredients: • 1.5 lbs. skinless

boneless chicken breast (half of the frozen pack), cooked and cubed

• 16 oz. bag of frozen broccoli

• 1/3 cup of milk • ½ cup sour cream • 1 cup shredded cheddar

cheese (1/2 of an 8 oz. brick)

• 1 tablespoon butter melted (optional)

• Salt and pepper • [for cream of chicken soup]

1 cup milk (preferably whole milk)

• [for cream of chicken soup] 1 Tbsp. butter

Pantry Ingredients: • 2 tablespoons gluten-

free bread crumbs (optional)

• [for cream of chicken soup] 3 Tbsp. gluten-free flour

• [for cream of chicken soup] 1 chicken bullion cube

• [for cream of chicken soup] 1/2 tsp. salt

Instructions for cream of chicken soup:

1. In a small saucepan, whisk 1 cup milk with the gluten-free flour and heat over medium.

2. Add the butter, bullion and salt. 3. When it starts to bubble, reduce heat

and heat for a couple minutes, stirring often. Remove from heat and set aside.

Instructions for Chicken Divan: 4. Cook broccoli according to package

and chop up. 5. Put the broccoli into an 8 inch square

dish 6. Top with chicken 7. In a bowl mix together the milk, sour

cream, and cream of chicken soup mixture.

8. Pour over the chicken 9. Top with cheese 10. Mix together the melted butter and

bread crumbs and sprinkle on top of cheese (optional).

11. Season with salt and pepper 12. Cook at 450 degrees for 15-20 minutes.

Served with:

White Rice

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Blackened Tilapia

Aldi Ingredients: • 16 oz. of thawed tilapia

filets

Pantry Ingredients: • Seasoned salt • 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:

• White Rice • Sautéed green beans.

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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 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 ovenproof 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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Grilled Italian Chicken

Aldi Ingredients: • 1.5 lbs. skinless

boneless chicken breast (half of the frozen pack)

• 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 about 8 minutes, flipping at least once, or until chicken is done.

Serve with: • White Rice • Green Beans

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Chicken Piccata

Aldi Ingredients: • 1.5 lbs. skinless

boneless chicken breast (half of the frozen pack)

• 1 Lemon • 1 Egg • 4 Tbsp. Butter

Pantry Ingredients:

• ½ cup gluten-free flour

• Lemon juice (if needed, 3 Tbsp. total needed)

• ½ tsp. paprika • ¼ tsp.

granulated garlic • 1 chicken bullion

cube • 1/2 cup water • Kosher salt • Black pepper

Instructions: 1. Pound chicken to about 1/2 inch thickness,

and cut each chicken breast in half. 2. Season both sides of chicken with kosher salt

and pepper. 3. Slice a few VERY thin slices from the lemon,

then squeeze the juice from the lemon and add refrigerated lemon juice if needed, set aside.

4. Boil the water and dissolve the bullion in the water. Set aside.

5. In a bowl, beat an egg with 1 Tbsp. of the lemon juice.

6. In a bowl or dish, mix the flour with the paprika and garlic.

7. Melt the butter in a large pan over medium high heat.

8. Drench the chicken in the egg mixture, and then generously coat in the flour.

9. Once the butter is melted and bubbly, place the chicken in the pan, browning both sides.

10. Pour the chicken broth, remaining lemon juice and lemon slices in the pan and reduce heat to low.

11. Cover and cook for about 20 minutes.

Serve with: • Mashed or baked potatoes • Green Beans

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Rice Lasagna

Aldi Ingredients: • 1.2 lbs. ground turkey • 1 garlic clove, minced

or pressed • 28 oz. can of crushed

tomatoes • 12 oz. container of

small curd cottage cheese

• 3 cups of cooked white rice, cooled

• 10 oz. shredded mozzarella

• 2 eggs, lightly beaten Pantry Ingredients:

• ½ cup parmesan cheese, divided

• 2 Tbsp. parsley • 1 Tbsp. basil • salt and pepper to

taste

Instructions:

1. Pre-heat oven to 375 degrees 2. Brown meat in large skillet. 3. Add garlic clove and sauté for another

minute. 4. Drain fat from meat 5. Add crushed tomatoes, basil, and 1 tsp.

salt to meat. 6. In a bowl combine cottage cheese,

mozzarella (leave 1/4 cup set aside), half of the parmesan, and parsley.

7. In another bowl, combine rice, eggs and half of the parmesan cheese.

8. Grease a 3-quart baking dish. 9. Spread half of the rice mixture in the

bottom of the pan, followed by half of the cheese mixture and half of the meat/sauce mixture. Repeat.

10. Top with remaining cheese and bake for about a half hour or until cheese is nice and bubbly.

Serve with:

• Side Salad (from Spring Mix Greens – season and dress as desired)

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Loaded Baked Potato Casserole

Aldi Ingredients:

• 1 lbs. skinless boneless chicken breast (half of the frozen pack)

• 6-8 medium sized potatoes, peeled and cubed

• 6 oz. shredded cheddar cheese

• 6 oz. bacon, cooked and chopped

• 3/4 cup chopped green onion

Pantry Ingredients: • 1/8 cup olive oil • 1 tsp. salt • 1 tsp. black pepper • 1 tsp. paprika • 2 tsp. granulated

garlic • 4 Tbsp. hot sauce

Instructions: 1. Preheat oven to 450 degrees and grease an

8x8 or 9x9 baking dish 2. In a large bowl combine cubed potatoes,

olive oil, salt, pepper, paprika, garlic, and hot sauce.

3. Stir well to coat. 4. Use a slotted spoon, so that you leave the

“marinade” in the bowl for the chicken, to place the potatoes into the baking dish.

5. Place the chicken into the marinade and let sit.

6. Cook potatoes for 45-50 minutes, turning every 10 minutes.

7. About halfway through the potatoes cooking, toss the chicken into a skillet and cook until done.

8. In a small bowl combine the bacon, cheese, and green onion.

9. Once the potatoes are done, layer the chicken on top and then top with cheese mixture.

10. Place back in the oven for 5-10 minutes or until cheese is melted.

Served with:

• Broccoli

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Pork Chops with Apples

Aldi Ingredients: • 1 – 1.5 lb. boneless

center cut pork chops • 3 apples, peeled,

cored and sliced • ½ onion, sliced • 3 Tbsp. butter

Pantry Ingredients:

• 3 Tbsp. brown sugar • ¼ tsp. cinnamon • ¼ tsp. nutmeg • Salt • Pepper • Olive oil

Instructions: 1. Preheat oven to 350 degrees. 2. Heat a large skillet over medium high

heat. 3. Lightly rub pork chops with olive oil and

then generously season both sides with salt and pepper.

4. Place pork chops in hot pan and get a nice sear on both sides. Place in a 13×9 baking dish.

5. In a small bowl, combine brown sugar, cinnamon, and nutmeg.

6. Heat butter in a small saucepan and add the brown sugar mixture, apples and onion.

7. Heat over medium heat until everything is combined and apples/onions are just tender.

8. Arrange apples over pork chops and drizzle the remaining sauce on top of them.

9. Cover the baking dish with foil and cook for 25 minutes, remove foil and cook for another 5 to 10 minutes or until done.

Serve with:

• Mashed or baked potatoes • Corn

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Creamy Potato Soup

Aldi Ingredients: • 5-6 medium potatoes

(enough for 4 cups when cut into ½ inch cubes), peeled if preferred

• ½ cup onion (about ½ of a medium onion), diced

• ½ cup green onion, chopped

• 3 cups milk (whole or 2%)

• 3 Tbsp. butter • 6 oz. bacon, chopped

and cooked • Shredded cheese to top

Pantry Ingredients:

• 2 tsp. kosher salt • 1 tsp. black pepper • 1 cup water

Instructions:

1. Bring water and salt to a low boil 2. Add onions (both regular and green) 3. Cover and simmer for about 10-12

minutes. 4. Add remaining ingredients except for

the bacon and SLOWLY bring to a boil. 5. Stir over low heat until potatoes are

tender (should take about 15 – 20 minutes)

! Make sure to stir often using a wooden spoon so as not to scorch the milk on the bottom.

6. Ladle 1/2 to 2/3 of soup into a blender and blend until smooth

7. Add back to the soup and blend well 8. Add the bacon and stir

Served with:

• Shredded cheddar cheese • Gluten free bread (optional – currently

not available at Aldi)