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Aldi $150 Meal Plan Calendar

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Aldi $150 Meal Plan Calendar

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Slow Cooker Roasting Chicken

Aldi Ingredients:

• 1 whole chicken • 2 medium carrots • 2 medium celery

stalks • 1 medium sized

onion Pantry Ingredients:

• 1 Tbsp kosher salt • 1 tsp pepper • 1 tsp ground sage • 1 Tbsp thyme • Water

Instructions:

1. Rinse the chicken and remove giblets. 2. Mix salt, pepper, sage and thyme and rub all

over the chicken. 3. Chop all the vegetables 4. Place the chicken in the slow-cooker with

vegetables, and pour in enough water to fill the bottom of the slow-cooker to about an inch.

5. Cook for 6 hours. 6. Feel free to retain the liquid stock for future

use.

Served with: • 4 Baked potatoes (1/4 of 10 lb bag) • Green beans

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Slow-Cooker Chili (this recipe is for 2 meals*)

Aldi Ingredients:

• 2.25 lbs. ground beef

• 2 can red kidney beans

• 2 28 oz. can crushed tomatoes

• 2 large onions • 2 cloves of garlic,

minced or pressed

Pantry Ingredients: • 2 Tbsp kosher salt • 4 Tbsp chili

powder • 2 tsp black pepper • 2 tsp ground cumin • 1 tsp cinnamon • 1/2 tsp cayenne

pepper (optional - depends on how spicy you want it)

• 3 Tbsp red wine vinegar

• 2 tsp Worcestershire sauce

• 2 Tbsp chocolate chips

• 2 28 oz. cans of water

Instructions:

1. Over medium heat, cook ground meat in a large pan with the minced onion until browned. Add the garlic and cook for another minute.

2. Drain the meat. 3. In the slow-cooker, add meat (with the

onions and garlic) and mix with all other remaining ingredients except the kidney beans.

4. Cook on low for 4-6 hours. 5. Add kidney beans and simmer for an

additional 30 minutes. 6. Top with shredded cheese & sour cream

*Divide into 2 portions; freeze one of them.

Served with:

• Jiffy Cornbread

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Korean Pork Tacos

Aldi Ingredients: • 2 lbs pork loin (half

of the 4 lb loin) • 5 cloves of garlic • ¼ onion, diced

Instructions:

1. Combine all ingredients in your slow-cooker and cook on low for 8 hours.

2. Shred pork 3. Shred 1 carrot and mix with greens. 4. Add 1 Tbsp olive oil and salt and pepper

to the greens and mix.

Serve in flour tortillas over white rice with greens/carrots.

Pantry Ingredients: • 1/3 cup brown sugar • ¼ cup soy sauce • 1 Tbsp seasoned rice

wine vinegar (white wine vinegar will do)

• 1 tsp sesame oil Other Ingredients not available at Aldi:

• ½ inch fresh ginger root, peeled and grated

• 1 jalapeno, diced (optional)

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Slow-cooker BBQ Chicken

Aldi Ingredients: • (1) 12 oz. jar of

Barbecue sauce • 1/2 cup Italian

dressing • 1 and 1/2 lbs of

Boneless Skinless Chicken Breasts

Pantry Ingredients: • 2 Tbsp brown sugar • A few shakes of

Worcestershire sauce

Instructions:

1. Put chicken in the bottom of the slow-cooker.

2. Add all other ingredients over top of chicken.

3. Cook on low for 5 hours in slow-cooker. (If you need to speed it up you can cook on high for 3 hours)

4. Shred chicken in 30 seconds in KitchenAid Mixer

Serve in hamburger buns.

Served with:

• Corn

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Salsa Chicken

Aldi Ingredients: • 3 Chicken breasts • ½ 24 oz. jar of salsa • 3 oz. shredded

cheddar cheese • ¼ cup black beans

(rinsed) • 1 Avacado

Instructions:

1. Put chicken in slow-cooker, put entire jar of Salsa on top.

2. Add water, corn and black beans. 3. Cook on low for 5-6 hours (or high for 3-

4) 4. Shred chicken, taste and add salt as

needed.

Served with: • White Rice • Shredded Cheddar • Sliced Avacado • Tortilla chips

Pantry Ingredients: • Salt • ¼ cup water

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Slow Cooker Chicken Pot Pie

Aldi Ingredients: • 1.5 lbs. boneless

chicken breasts • 2 cans cream of

chicken soup (10.5 oz each)

• 1 bag frozen mixed vegetables

• Biscuits

Instructions:

1. Combine cream of chicken soup, chicken broth, milk and seasoned salt in slow cooker and mix well.

2. Place chicken breasts in soup mixture. 3. Cook over low for 4-5 hours. 4. In a sauce pan, melt butter over medium

heat. 5. Mix in flour and whisk continuously for

about 5 minutes or until the roux turns slightly brown.

6. Scoop out about 3 cups of the cooked soup mixture and stir into the roux until well mixed and evenly thick (it should be very thick).

7. Pour thickened mixture into the slow-cooker and mix well.

8. Cook mixed vegetables as directed in the microwave, and mix into the slow-cooker.

9. Slightly pull chicken into smaller chunks (if not already done so through stirring)

Served over:

• Warm biscuits

Pantry Ingredients: • 2 cups chicken broth

(or 2 cups of water, 1 cube chicken bouillon)

• 1 cup milk • 1 tsp seasoned salt • 1/2 tsp black pepper • 4 Tbsp butter • 4 Tbsp flour

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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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Cheesy Chicken with Broccoli

Aldi Ingredients: • 1.5 lbs. boneless

skinless chicken breast

• 1 can cream of mushroom soup

• 1 can cream of chicken soup

• 8 oz. cheddar cheese, shredded

• 1 bag frozen broccoli

Pantry Ingredients: • 1/2 cup water • 1 tsp seasoned

salt • 1 tsp black

pepper • 1 ½ cup milk • 2 Tbsp butter • 2 Tbsp white all-

purpose flour

Instructions: 1. Combine cream of chicken soup, cream of

mushroom soup, water and seasoned salt in slow cooker and mix well.

2. Place chicken breasts in soup mixture. 3. Cook over low for 4-5 hours. 4. In a small sauce pan, melt butter over medium

heat. 5. Mix in flour and whisk continuously for about

5 minutes or until the roux turns slightly brown.

6. Add milk and stir until thick and bubbly. Add cheddar cheese and stir until smooth.

7. Pour cheese sauce into the slow-cooker and mix well.

8. Cook broccoli as directed in the microwave, and mix into the slow-cooker.

9. Slightly pull chicken into smaller chunks (if not already done so through stirring)

Served with:

• White Rice

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Slow Cooker Chicken Cacciatore

Aldi Ingredients:

• 3 Chicken Leg Quarters, with the skin removed

• 1 onion, sliced • 1 bell pepper (of

any color), sliced • 1 cans crushed

tomatoes (28 oz. each)

• 2 cans diced tomatoes (14.5 oz. each)

• 3 cloves of garlic, minced or crushed

Pantry Ingredients: • 2 Tbsp olive oil • 1 Tbsp dried

basil • 1 tsp black

pepper • 1/2 tsp salt (more

if desired) • Parmesan Cheese

Instructions:

1. In a large skillet, heat oil over medium heat. 2. With the skin removed, brown chicken in oil.

2 minutes per side, flipping once. 3. In the slow-cooker, combine crushed

tomatoes, diced tomatoes, peppers and onions spices and mix. Add the chicken from the skillet.

4. Cover and cook on low for 6-8 hours.

Served with: • Pasta • Parmesan cheese

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Thai Peanut Pork

Aldi Ingredients: • 1 lb. boneless pork

chops • 2 red bell peppers (or 1

red, 1 orange or yellow), thinly sliced

• 2 cloves of garlic

Pantry Ingredients: • 1/3 cup soy sauce • 1/3 cup chunky peanut

butter • 1 cup chicken broth (or

1 cup water, 1 cube bouillon)

• 3 tablespoons honey • ½ tsp red pepper flakes

Other Ingredients not available at Aldi:

• 1 Tbsp fresh ginger root, peeled and grated

Instructions:

1. Toss everything in the crock pot and cook on low for 5 to 6 hours.

2. An hour before it is finished, remove lid so sauce thickens.

Served with: • White Rice

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Slow Cooker Lasagna

Aldi Ingredients: • 1 lb. ground beef • 1 minced garlic

clove • 24 oz can of

crushed tomatoes

• 12 oz. container of small curd cottage cheese

• 1 box of Farfalle Noodles (uncooked)

• 8 oz shredded mozzarella

Pantry Ingredients: • 1 egg • 1 cup of water • ½ cup parmesan

cheese • 2 tbsp parsley • 1 tbsp basil • salt and pepper

to taste

Instructions: 1. Brown meat in large skillet. 2. Add garlic clove and sautee for another

minute. 3. Drain fat from meat 4. Add crushed tomatoes, basil, and 1 tsp salt to

meat. 5. Add 1 cup of water. 6. In a bowl combine cottage cheese, egg,

mozzarella (leave ½ cup set aside), parmesan, and parsley.

7. Grease the ENTIRE crockpot. 8. Pour 1 cup of meat sauce on bottom of

crockpot. 9. Put down 1/2 box of noodles. 10. Spread ½ of the cheese mixture on top of the

noodles. 11. Repeat layering and place one last row of

noodles on top of cheese mixture and cover with remaining sauce.

12. Cook on low for 4 hours and then add remaining cheese.

13. Cook for an additional 10-20 minutes so that cheese melts.

Served with: • Carrots and Celery