Aldi $150 Meal Plan Calendar

Slow Cooker Roasting Chicken 1 whole chicken 2 medium carrots 2 medium celery stalks 1 medium sized onion 1 Tbsp kosher salt 1 tsp pepper 1 tsp ground sage 1 Tbsp thyme Water 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. 4 Baked potatoes (1/4 of 10 lb bag) Green beans

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

Korean Pork Tacos 2 lbs pork loin (half of the 4 lb loin) 5 cloves of garlic ¼ onion, diced 1/3 cup brown sugar ¼ cup soy sauce 1 Tbsp seasoned rice wine vinegar (white wine vinegar will do) 1 tsp sesame oil 1. Combine all ingredients in your slowcooker 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. Other Ingredients not available at Aldi: ½ inch fresh ginger root, peeled and grated 1 jalapeno, diced (optional)

Slow-cooker BBQ Chicken (1) 12 oz. jar of Barbecue sauce 1/2 cup Italian dressing 1 and 1/2 lbs of Boneless Skinless Chicken Breasts 2 Tbsp brown sugar A few shakes of Worcestershire sauce 1. Put chicken in the bottom of the slowcooker. 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. Corn

Salsa Chicken 3 Chicken breasts ½ 24 oz. jar of salsa 3 oz. shredded cheddar cheese ¼ cup black beans (rinsed) 1 Avacado Salt ¼ cup water 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. White Rice Shredded Cheddar Sliced Avacado Tortilla chips

Slow Cooker Chicken Pot Pie 1.5 lbs. boneless chicken breasts 2 cans cream of chicken soup (10.5 oz each) 1 bag frozen mixed vegetables Biscuits 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 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 slowcooker 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

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.

Cheesy Chicken with Broccoli 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 1/2 cup water 1 tsp seasoned salt 1 tsp black pepper 1 ½ cup milk 2 Tbsp butter 2 Tbsp white allpurpose flour 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) White Rice

Slow Cooker Chicken Cacciatore 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 2 Tbsp olive oil 1 Tbsp dried basil 1 tsp black pepper 1/2 tsp salt (more if desired) Parmesan Cheese 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. Pasta Parmesan cheese

Thai Peanut Pork 1 lb. boneless pork chops 2 red bell peppers (or 1 red, 1 orange or yellow), thinly sliced 2 cloves of garlic 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 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. White Rice

Slow Cooker Lasagna 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 1 egg 1 cup of water ½ cup parmesan cheese 2 tbsp parsley 1 tbsp basil salt and pepper to taste 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. Carrots and Celery