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Aldi Meal Challenge – Week 2

February 19, 2018

Aldi Challenge Week 2

Well, we have one week of this challenge under our belt and I have to say, it was a GREAT success.  We stuck to the plan. We even had enough left-overs from some of the meals to have for lunches the next day.  #WINNING

This week, we did much better at shopping and adjusting the menu if we needed to while in the store.  There were still just a small handful of items that we had to get elsewhere, but we left money for them to stay within our $75.00 budget. We spent only spent $67.46. at ALDI.  Less than $75.00 YA’ALL!  – that works out to about $1.20 a meal for each of the eight of us.  Nice!

Lots of yummy options on this week’s menu.  You will notice I try to pick meal options that can either use either a meat (even though we don’t eat it), fish, or easily modified to be vegetarian/vegan.

This week was also Valentine’s Day and my birthday.  So, I decided to celebrate both on the same day so we could have one larger splurge meal as opposed to stretching that between two days.

Meal 1:  Salmon with Pasta (tossed with olive oil, lemon, garlic, artichoke hearts, sundried tomatoes, olives, parsley, and salt and pepper to taste.) You can also add feta cheese to the pasta or parmesan.  Green salad with halved cherry tomatoes.  (Omit the fish and cheese for a hearty vegan dinner.)

Meal 2: Sofritas Tacos (recipe here), with coleslaw (check back on Friday for my recipe) and roasted zucchini and squash cut lengthwise. Side of black beans and steamed white rice.

Meal 3:  Shrimp skewers with vegan “alfredo” pasta, green veggie of your choice (we had frozen broccoli and cauliflower on hand)

Meal 4: Breakfast.  Vegan pancakes, fried potatoes, eggs and turkey bacon (for my omnivores in the family.) Fresh fruit. (To make the pancakes vegan, we use almond milk and an egg substitute and add in vegan chocolate chips – SO GOOD.)

Meal 5:  Personal Pizzas (this is usually our Friday meal – this is how we make them.  But you can make your own dough too or buy frozen dough)

Meal 6: Veggie burgers, chips, salsa, hot-dogs (for the little ones), green salad

Meal 7:  Corn and Potato Chowder with Shrimp (omit the shrimp to make this vegan.  We use veggie broth and unsweetened almond milk, or an almond milk soup base.)

 

I have tried to include as many recipes as a can.  But generally, if I don’t know how to make something I google it and then modify it to my liking.  It’s rare I follow a recipe to the letter (I suppose that is my internal rebel shining through.)

My coleslaw recipe is EXCELLENT with the sofritas  – and this is coming from a person who will not eat anyone else’s coleslaw. That’s coming up on the next Friday Under Five.  Put it on your calendar.  (wink)

I hope you enjoy this weeks meal plan and have fun trying to get your food budget as low as possible while still enjoying healthy and delicious food.  Because if it’s not healthy or delicious, what’s the point?

Love and Prosperity, 

You girl.FI.day

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  • Wendy Mays
    Reply
    zamph
    February 24, 2018 at 2:09 am

    I am really enjoying this series! You have given me some great ideas for menu planning. We are trying to eat more vegetarian/vegan too so I love how you include those options.

    • Wendy Mays
      Reply
      Wendy Mays
      February 24, 2018 at 2:13 am

      I am so glad! It has been fun for us too. My 22 year old daughter has been doing this with me. We shop together and she makes a lot of the meals. For next week’s menu we tried a brand new recipe for our household and it is now on my favorites list. We were lucky to have left-overs. I can’t wait to share it.

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