Aldi fans, get ready to save big while eating healthy! This 7-day meal plan for breakfasts and lunches costs only $50 and uses high-quality, versatile ingredients from Aldi to create delicious, mix-and-match meals.
Perfect for back-to-school season or busy weeks, this plan covers 7 breakfasts and 7 lunches with minimal prep, leveraging Aldi’s budget-friendly prices and a few 50% off deals.
Below, you’ll find the shopping list, meal prep steps, meal ideas, and tips to make the most of your Aldi haul.
Let’s get cooking and saving!
Contents
Meal Prep Steps
To make your week easy, prep these ingredients in advance. Here’s how to prepare each component, explained simply for quick execution:
1. Baked Egg Casserole (Breakfast, serves 7)
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Ingredients: 10 eggs ($1.79, using ~10/12 of the dozen), 8 oz breakfast sausage ($2.89), 6 oz cheddar cheese (~3/4 block, $1.46), 8 oz cottage cheese (~1/2 container, $1.35), 1/2 cup flour (pantry staple), 1 tsp baking powder (pantry staple), salt.
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Steps:
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Preheat oven to 375°F and spray an oval dish or 9×13 pan with cooking spray.
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Sauté sausage in a skillet over medium heat, crumbling it until cooked. Drain on paper towels to remove excess fat.
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Grate 6 oz cheddar cheese on a box grater’s large holes (use wax paper for easy cleanup).
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Crack 10 eggs into a bowl, whisk with a fork or mixer until foamy. Add 1/2 cup flour, 1 tsp baking powder, 1/2 tsp salt, and 8 oz cottage cheese. Mix well.
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Spread sausage in the dish, top with grated cheese, then pour egg mixture evenly over it.
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Bake for 30-45 minutes until set and golden. Cool, slice into 7 portions, and store in the fridge.
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Serves: 7 breakfast servings.
2. Roasted Potatoes (Breakfast or Lunch, serves 7-10)
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Ingredients: 2 lb yellow potatoes (~40% of bag, $1.20), olive oil, salt, pepper (pantry staples).
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Steps:
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Preheat oven to 375°F and line a baking tray with parchment paper.
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Cut potatoes in half, toss with olive oil, salt, and pepper, and place cut-side down on the tray.
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Roast for 25-30 minutes until golden and crispy. Cool and store in a container in the fridge.
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Serves: 7-10 side servings.
3. Marinated Chicken (Lunch, serves 5)
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Ingredients: 1.75 lb chicken breast ($4.37), 1/2 cup balsamic vinaigrette (~4 oz, $0.75), 1 lemon (zest and juice, ~1/8 bag, $0.49), salt, pepper.
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Steps:
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Season chicken with salt, pepper, and zest of 1 lemon.
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Place in a zip-top bag, add lemon juice and 1/2 cup balsamic vinaigrette. Seal, shake, and marinate in the fridge overnight.
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Heat a skillet with olive oil over medium heat, add chicken, and cover with foil. Cook 4-5 minutes per side until done.
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Cool, slice, and store with pan juices in the fridge.
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Serves: 5 lunch servings.
4. Almond-Crusted Salmon (Lunch, serves 2)
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Ingredients: 1 lb salmon fillets ($4.73), 1/4 cup sliced almonds (~1.5 oz, $0.72), 1 lemon (zest, ~1/8 bag, $0.49), 2 tsp Dijon mustard (pantry staple), 2 tsp honey (pantry staple), salt, pepper.
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Steps:
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Preheat oven to 400°F and line a baking tray with parchment paper.
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Cut salmon into 2 fillets, season with salt and pepper, and place skin-side down on the tray.
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Mix 2 tsp Dijon mustard and 2 tsp honey, spread over fillets.
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Chop almonds, mix with lemon zest, and press onto the mustard-honey coating.
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Bake for 10-12 minutes until just underdone (for reheating). Cool and store in the fridge.
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Serves: 2 lunch servings.
5. Roasted Zucchini (Lunch, serves 4-5)
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Ingredients: 2-pack zucchini ($2.65), olive oil, salt, pepper (pantry staples).
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Steps:
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Preheat oven to 400°F and line a baking tray with parchment paper.
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Slice zucchini into thick rounds (to retain volume after roasting), toss with olive oil, salt, and pepper.
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Roast for 20 minutes, flipping halfway, until tender. Cool and store in the fridge.
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Serves: 4-5 side servings.
6. Couscous (Lunch, serves 4-5)
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Ingredients: Couscous mix ($1.79), 1 tbsp butter (pantry staple).
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Steps:
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Follow package instructions: Boil water with butter and seasoning packet, add couscous, stir, cover, and remove from heat.
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Let sit for 5 minutes, fluff with a fork, cool, and store in a glass container in the fridge.
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Serves: 4-5 side servings.
7. Strawberry Prep (Lunch, serves 5-7)
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Ingredients: 1 lb strawberries ($2.49).
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Steps:
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Wash strawberries in a salad spinner or colander, pat dry, and hull (remove green tops).
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Store in a container in the fridge (use within 4-5 days for freshness).
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Serves: 5-7 side servings.
7-Day Meal Plan
This plan provides 7 breakfasts and 7 lunches, with mix-and-match options for variety. Each day’s breakfast is a slice of Baked Egg Casserole, and lunches rotate proteins and sides for balanced meals. Portion sizes are approximate; adjust to your needs.
Day 1
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Breakfast: Baked Egg Casserole (1 slice) + Roasted Potatoes (1/2 cup).
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Lunch: Spinach & Arugula Salad with strawberries (1/2 cup), goat cheese (0.5 oz), sliced almonds (1 tbsp), balsamic vinaigrette (2 tbsp), and sliced chicken (1/5 of total).
Day 2
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Breakfast: Baked Egg Casserole (1 slice).
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Lunch: Almond-Crusted Salmon (1 fillet) with roasted zucchini (1/2 cup), roasted potatoes (1/2 cup), and a lemon wedge.
Day 3
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Breakfast: Baked Egg Casserole (1 slice) + Roasted Potatoes (1/2 cup).
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Lunch: Couscous Bowl with couscous (1/2 cup), roasted zucchini (1/2 cup), sliced chicken (1/5 of total), and balsamic vinaigrette (2 tbsp).
Day 4
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Breakfast: Baked Egg Casserole (1 slice).
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Lunch: Strawberry Salad Bowl with spinach & arugula (1 cup), strawberries (1/2 cup), goat cheese (0.5 oz), couscous (1/2 cup), roasted zucchini (1/2 cup), sliced chicken (1/5 of total), and balsamic vinaigrette (2 tbsp).
Day 5
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Breakfast: Baked Egg Casserole (1 slice) + Roasted Potatoes (1/2 cup).
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Lunch: Spinach & Arugula Salad with strawberries (1/2 cup), goat cheese (0.5 oz), sliced almonds (1 tbsp), roasted potatoes (1/2 cup), sliced chicken (1/5 of total), and a lemon wedge.
Day 6
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Breakfast: Baked Egg Casserole (1 slice).
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Lunch: Almond-Crusted Salmon (1 fillet) with couscous (1/2 cup), roasted zucchini (1/2 cup), and a lemon wedge.
Day 7
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Breakfast: Baked Egg Casserole (1 slice) + Cottage Cheese (2 oz, leftover from prep).
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Lunch: Spinach & Arugula Salad with strawberries (1/2 cup), goat cheese (0.5 oz), sliced almonds (1 tbsp), couscous (1/2 cup), sliced chicken (1/5 of total), and balsamic vinaigrette (2 tbsp).
Shopping List (Total: $50)
Here’s everything you need from Aldi for this meal plan, with prices based on the haul (some items were 50% off):
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Baby Spinach and Arugula Mix (5 oz): $2.85
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Strawberries (1 lb): $3.55
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Yellow Potatoes (5 lb): $4.65
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Extra Sharp Cheddar Cheese (8 oz block): $2.05
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Friendly Farms Cottage Cheese (24 oz): $3.09
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Zucchini (2-pack, ~1.5 lb at $1.83/lb): $2.18
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Lemons (2 lb bag): $4.29
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Burman’s Balsamic Vinaigrette (16 oz): $1.89
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Thin-Sliced Chicken Breast (1.4 lb, 50% off): $4.37 (full price: $8.74)
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Salmon Fillets (1 lb, 50% off): $4.73 (full price: $9.45)
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Lidl Preferred Breakfast Sausage (16 oz): $2.89
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Couscous Mix (5.8 oz): $1.79
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Emporium Selection Goat Cheese (4 oz): $1.99
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Southern Grove Sliced Almonds (6 oz): $2.85
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Goldhen Eggs (1 dozen): $3.25
Total Cost: $50 (full price ~$50 without clearance discounts).
Aldi Shopping and Saving Tips
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Check the Aisle of Shame: Look for clearance proteins in the meat section or “Aisle of Shame” for deals, as Reddit fans suggest.
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Buy Blocks, Not Shredded: Save by buying block cheese ($1.95 for 8 oz) and grating it yourself instead of pre-shredded ($2.49 for 8 oz).
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Use Reusable Containers: Store prepped items in glass containers to keep them fresh for the week and avoid waste.
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Maximize Versatility: Couscous and potatoes can be used hot or cold, and extra lemons can flavor water or other dishes to stretch your budget.
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Check Aldi’s Website: Visit aldi.us for the latest Weekly Ad to plan your shopping and find additional deals.
