Hey Aldi fans! If you’re looking to stretch your grocery budget without sacrificing flavor or variety, this post is for you. I recently challenged myself to create a week’s worth of meals using just $20 at Aldi, and let me tell you—it’s totally doable!
With some smart shopping and simple recipes, I whipped up tasty, satisfying dishes that kept me full and happy. Whether you’re a budget-conscious foodie, or just curious about how to make the most of Aldi’s awesome prices, here’s how I did it, along with a meal plan and tips to inspire your own budget-friendly cooking.
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Shopping Smart at Aldi
I headed to Aldi with $20 to spend and a goal to create a week’s worth of meals. Since I got to the store close to closing time, I had to make quick decisions, but I’d prepped by checking Aldi’s website for ideas (note: in-store prices are often lower than online pickup prices). My focus was on affordable staples, fresh produce, and ingredients that offered variety and enough calories to keep hunger at bay.
Here’s what I picked up for a total of $20:
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Carrots (2-lb bag): $1.25
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Potatoes (5-lb bag): $2.29
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Eggs (dozen): $2.72
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Tortillas (bag): $1.49
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Rice (3-lb bag): $1.99
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Brown gravy mix (packet): $0.45
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Cheese ball (6 oz): $0.99
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Black beans (can): $0.84
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Diced tomatoes (can): $0.77
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Pinto beans (2-lb bag): $1.85
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Frozen broccoli: $1.15
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Frozen corn: $0.95
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Chicken drumsticks (family pack): $4.22
Shopping Strategy
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Prioritize versatility: I chose ingredients like rice, beans, and tortillas that can be used in multiple dishes. Potatoes and carrots are cheap, filling, and work in everything from sides to main dishes.
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Skip flour this time: In a previous Aldi challenge, I leaned heavily on flour, so I skipped it to mix things up. Flour’s still a great budget option for baking or thickening dishes, though!
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Maximize protein: The family pack of chicken drumsticks was a steal at $4.22, providing enough protein for multiple meals. Eggs and beans also added affordable protein.
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Use a basic spice cabinet: To keep things realistic, I limited myself to basic seasonings I already had: oil, salt, pepper, garlic powder, chili powder, a garlic-and-herb blend, soy sauce, and hot sauce. These add flavor without breaking the bank.
The Meal Plan: A Week of Tasty, Budget-Friendly Meals
Here’s how I turned my $21 haul into a week of meals. I cooked some ingredients in bulk to save time and froze portions to keep things fresh. Each meal was simple to prepare but packed with flavor, proving you don’t need a big budget to eat well.
Day 1
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Dinner: Oven-baked chicken drumsticks, seasoned rice with diced tomatoes, and steamed carrots
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Seasoned and baked 12 drumsticks at 425°F for 45 minutes. Mixed chicken drippings into rice cooked with canned tomatoes, salt, pepper, chili powder, and garlic-and-herb blend. Steamed carrots in the microwave with a splash of water, seasoned with salt and pepper.
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Served with a warmed tortilla and hot sauce. Froze extra cooked chicken for later.
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Lunch (Day 2): Leftover chicken, rice, and carrots with a tortilla.
Day 2
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Breakfast: Scrambled egg taco with cheese ball spread
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Fried a tortilla with a scrambled egg, a smear of sharp cheese from the cheese ball, salt, pepper, and hot sauce.
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Dinner: KFC-inspired bowl with mashed potatoes, chicken, corn, and gravy
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Pressure-cooked potatoes with a cup of water for 5 minutes, mashed with some cooking water, salt, pepper, and seasoning blend. Made gravy with brown gravy mix, homemade chicken broth (from drumstick bones, carrot tops, and seasonings in the pressure cooker), and frozen corn. Added chopped chicken and steamed carrots.
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Stored leftovers in one container for easy portioning.
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Day 3
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Breakfast: Fried rice with egg
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Fried leftover rice with a scrambled egg cooked into it, seasoned with salt and pepper.
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Lunch: Baked potato with chicken and cheese
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Microwaved a potato (4 minutes per side), topped with oil, salt, pepper, garlic-and-herb blend, chopped chicken, and cheese ball spread. Broiled for 4 minutes to melt the cheese.
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Dinner: Refried pinto beans, seasoned rice with carrots and broccoli, and fried tortillas
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Pressure-cooked pinto beans (1.5 cups with 4.5 cups water for 35 minutes), mashed with salt, pepper, garlic powder, chili powder, hot sauce, and cheese ball for creaminess. Cooked rice with carrots, broccoli, broth, and seasonings. Fried tortillas with beans and cheese, served with chicken and hot sauce.
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Day 4
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Breakfast: Breakfast taco (from batch)
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Made a batch of breakfast tacos with scrambled eggs (6 eggs), cubed potatoes, black beans, diced tomatoes, cheese, and seasonings. Fried in tortillas, froze extras for later.
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Lunch: Leftover rice, beans, and chicken
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Reheated a portion of rice and beans with chicken on the side, topped with hot sauce.
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Dinner: Mashed potato bowl with gravy, corn, and carrots
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Reheated leftovers from Day 2.
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Day 5
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Breakfast: Reheated breakfast taco
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Microwaved a frozen taco (1.5 minutes, stirred halfway). Added hot sauce.
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Dinner: Rice with taco filling
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Cooked 0.5 cup rice, mixed with leftover breakfast taco filling (eggs, potatoes, black beans, tomatoes), and topped with soy sauce.
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Day 6
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Breakfast: Reheated breakfast taco
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Dinner: Fried tortillas with refried beans and taco filling
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Heated refried beans and taco filling, spread on tortillas with cheese, and fried. Added hot sauce.
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Day 7
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Breakfast: Reheated breakfast taco
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Lunch: Frozen rice and bean meal with chicken
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Reheated a frozen portion from Day 3.
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Dinner: Roasted veggie bowl with black beans
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Roasted potatoes and carrots (400°F for 35 minutes) with oil, salt, pepper, chili powder, and seasoning blend. Added frozen corn and broccoli halfway through. Mixed with black beans and soy sauce.
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Leftovers and Pantry Building
By the end of the week, I had:
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4 eggs
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Half a bag of pinto beans
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Half a bag of rice
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4 tortillas
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One frozen rice, bean, and chicken meal
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A serving of roasted veggies
These leftovers mean that if I did another $21 week, I’d have $4+ to spend on new ingredients, like fresh veggies or meat, since I wouldn’t need to buy rice or beans. Building a pantry over time makes budget cooking easier and adds variety.
Tips for Budget Cooking at Aldi
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Shop for versatility: Choose ingredients like rice, beans, and potatoes that can be used in multiple ways. Tortillas are great for tacos, wraps, or even chips when fried.
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Maximize protein: Eggs, beans, and affordable cuts like chicken drumsticks stretch your budget while keeping meals filling.
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Use every part: I made broth from chicken bones and carrot tops to add flavor to rice and gravy without extra cost.
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Batch cook and freeze: Cooking chicken and breakfast tacos in bulk saved time and kept food fresh.
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Season simply: A few basic spices (salt, pepper, garlic powder, chili powder) and Dollar Tree blends can transform simple ingredients.
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Embrace leftovers: Repurposing rice, beans, and veggies into new dishes (like tacos or bowls) keeps things interesting.
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Check for deals: Aldi’s in-store prices are often lower than online, and their limited selection still offers fresh, high-quality options.
Why Aldi Rocks for Budget Shoppers
Aldi’s low prices and focus on less-processed foods make it a fantastic choice for tight budgets. With only about 2,500 stores in the US (compared to 30,000 Dollar General and Dollar Tree locations), it’s a gem for those who have access, especially in urban areas. The quality of ingredients, like fresh carrots and potatoes, makes meals feel wholesome without breaking the bank.
Final Thoughts
This $20 Aldi challenge was a blast! I ate well, never felt hungry, and enjoyed a variety of flavors—from cheesy breakfast tacos to hearty roasted veggie bowls. The meals were easy to prepare, and I even had leftovers to kickstart another week. If you’re near an Aldi, give this challenge a try and get creative with your own budget-friendly recipes. Got any favorite Aldi finds or budget meal ideas? Share them below—I’d love to hear! Happy cooking, and I’ll see you at Aldi!
