$150 Aldi Meal Plan Gluten-Free

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2 $150 Aldi Meal Plan Gluten-Free by LaurenGreutman Fromiamthatlady.com PleasenotethatthepricescontainedinthisguidewerecurrentasofJuly30,2014inCentralNew YorkAldilocations.Pricesatotherlocationsandatdifferenttimeswillvary.Assuch,Icannot guaranteethatyourgroceryshoppingtripwillcostlessthan$150;itmightbeless,itmightbemore. Iamnotresponsiblefortheoutcomeofanyrecipeyoutryfromthis.I vemadeeachrecipe personallyandfindthemquitegood,butyoumaynot.youmaynotalwaysachievetheresults desiredduetovariationsiningredients,cookingtemperatures,typos,omissions,orindividual cookingabilities.pleasealwaysuseyourbestjudgmentwhencookingwithrawingredientssuchas eggs,meat,chickenorfish. Nopartofthispublicationshallbereproduced,transmitted,orsoldinwholeorinpartinanyform, withoutthepriorwrittenconsentoftheauthor.alltrademarks,registeredtrademarksandimages ofappearinginthisguidearethepropertyoftheirrespectiveowners. Allrightsreserved.Thisguideoranyportionthereofmaynotbereproducedorusedinanymanner whatsoeverwithouttheexpresswrittenpermissionofthepublisherexceptfortheuseofbrief quotationsinabookreview. Copyright 2014THATLadyMedia,LLC.

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4 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

5 Aldi $150 Gluten-Free Meal Plan Calendar Sunday Monday Tuesday Wednesday Thursday Friday Saturday

6 Aldi $150 Gluten-Free Meal Plan Calendar

7 Roast Chicken with Lemon and Thyme 1 whole chicken 2 lemons 1 medium sized onion 1 stick of butter, softened 1 Tbsp. kosher salt 1 tsp. pepper 1 Tbsp. dried thyme 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

8 Honey Garlic Chicken 1.5 lbs. skinless boneless chicken breast (half of the frozen pack), butterflied 2 cloves garlic, minced or pressed 3 /8 cup honey 3 Tbsp. soy sauce (gluten-free) 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

9 Slow Cooker Stuffed Peppers 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 1 Tbsp. dried basil 2 tsp. seasoned salt (divided) 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.

10 Black Beans and Rice 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 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) 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

11 Roasted Red Pepper Chicken 1.5 lbs. skinless boneless chicken breast (half of the frozen pack) Fresh spinach 3 oz. shredded mozzarella cheese 1 red pepper 2 Tbsp. olive oil Kosher salt Black pepper 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

12 Homemade Spaghetti Sauce 2 28 oz. cans of crushed tomatoes 2 cloves of garlic, pressed or finely chopped 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) 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

13 Chicken Divan 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 2 tablespoons glutenfree 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 minutes. Served with: White Rice

14 Blackened Tilapia 16 oz. of thawed tilapia filets Seasoned salt Paprika - enough for a generous dusting Cayenne pepper (optional) 2 Tbsp. olive oil 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.

15 Spinach Frittata with Hash Browns 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 Salt and Pepper Olive oil 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.

16 Grilled Italian Chicken 1.5 lbs. skinless boneless chicken breast (half of the frozen pack) 1/3 bottle of Italian dressing 1 Tbsp. lemon juice Kosher salt 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

17 Chicken Piccata 1.5 lbs. skinless boneless chicken breast (half of the frozen pack) 1 Lemon 1 Egg 4 Tbsp. Butter ½ cup glutenfree 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 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

18 Rice Lasagna 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 ½ cup parmesan cheese, divided 2 Tbsp. parsley 1 Tbsp. basil salt and pepper to taste 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)

19 Loaded Baked Potato Casserole 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 1/8 cup olive oil 1 tsp. salt 1 tsp. black pepper 1 tsp. paprika 2 tsp. granulated garlic 4 Tbsp. hot sauce 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 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

20 Pork Chops with Apples lb. boneless center cut pork chops 3 apples, peeled, cored and sliced ½ onion, sliced 3 Tbsp. butter 3 Tbsp. brown sugar ¼ tsp. cinnamon ¼ tsp. nutmeg Salt Pepper Olive oil 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

21 Creamy Potato Soup 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 1. Bring water and salt to a low boil and cooked 2. Add onions (both regular and green) Shredded cheese to top 3. Cover and simmer for about minutes. 4. Add remaining ingredients except for the bacon and SLOWLY bring to a boil. 2 tsp. kosher salt 5. Stir over low heat until potatoes are 1 tsp. black pepper tender (should take about cup water 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)