Dinner Meal Plan from My Heart Beets

We’re bringing seven days of yummy recipes to the table. This week’s meal plan comes from My Heart Beets. For more meal inspiration, check out our breakfast, lunch and snack page. Plus, you can download a shopping list with everything you’ll need here. Go on – give your taste buds their best week ever, and see all the ways ALDI can help you eat fresh and save big here.

The nutritional and special diet information provided with recipes on the site is intended to be a helpful educational resource.  The information is not intended to be a substitute for medical advice by a licensed health care professional.

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Day 1: Beef Stew

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

Serves: 4

This hearty beef stew is packed with carrots, celery and potatoes. It’s different from your average beef stew in that it calls for sweet warming spices like cardamom and nutmeg. I love eating this flavorful and aromatic stew on a cold day.


2 tablespoons Carlini Pure Olive Oil

1 pound USDA Choice Beef Stew Meat

1 onion, diced

3 garlic cloves, minced

1 serrano, minced

1 teaspoon Stonemill Iodized Salt

1 teaspoon Stonemill Paprika

½ teaspoon Stonemill Ground Black Pepper

¼ teaspoon cardamom

¼ teaspoon Stonemill Ground Cinnamon

¼ teaspoon Stonemill Oregano

Big pinch of nutmeg

¼ cup Broken Clouds Pinot Noir

4-6 cups Chef’s Cupboard Beef Broth or SimplyNature Organic Low Sodium Chicken Broth, divided

3 large carrots, chopped

2 stalks celery, chopped

4 gold potatoes, cubed

Cilantro, optional


  1. Heat the oil in a Dutch oven over high heat.

  2. Add the beef and sear on all sides for about 5 minutes.

  3. Reduce the heat to medium, add the onions, garlic, serrano and sauté for another 5 minutes.

  4. Add the spices, stir for a minute, then add the red wine and deglaze the pan.

  5. Next, add 4 cups of broth, bring the pot to a boil then reduce to low heat. Cover and cook for 1 hour, checking the pot at the halfway mark. If the broth has reduced too much, add the remaining broth.

  6. Give the contents of the pot a stir, then add the carrots, celery and potatoes to the pot, cover and cook for 30 more minutes.

  7. To thicken the stew, mash some of the potatoes right in the pot and mix well.

  8. Garnish with cilantro if desired.

Nutrition Information Per Serving: 420 calories, 13g fat, 3g saturated fat, 70mg cholesterol, 1460mg sodium, 46g carbohydrate, 7g fiber, 8g sugars, 31g protein, Vitamin A 190%, Vitamin C 45%, Calcium 8%, Iron 25%

Day 2: Ground Turkey with Brussels Sprouts

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serves: 4

This is an easy one-skillet recipe that takes little time to make. It’s often my go-to meal on a busy weeknight. I love this dish because you can eat it for any meal and it makes for excellent leftovers. Eat it one night for dinner, then top the leftovers with a fried egg for breakfast.


3 tablespoons SimplyNature Organic Coconut Oil, divided

1 onion, diced

1 pound Kirkwood Ground Turkey

4 cloves garlic, minced

2 teaspoons Stonemill Chili Powder

1 teaspoon Stonemill Iodized Salt, adjust to taste

½ teaspoon Stonemill Ground Black Pepper

½ teaspoon cayenne pepper

1 bell pepper, diced

½ pound Brussels sprouts, shredded


  1. Melt 2 tablespoons of coconut oil in a large skillet over medium heat.

  2. Add the onion and stir-fry for 5 minutes or until the onions are soft.

  3. Then add the ground turkey, garlic and spices and cook for 15-20 minutes, or until the meat is completely cooked through and no longer pink.

  4. Set some of the meat aside in a bowl to make room for the Brussels sprouts.

  5. Melt the remaining coconut oil in the skillet and add Brussels sprouts and a bell pepper. Stir-fry for 5 minutes, or until the vegetables are tender.

  6. Add the meat back into the pan and mix well. Serve.

Nutrition Information Per Serving: 300 calories, 18g fat, 11g saturated fat, 60mg cholesterol, 690 mg sodium, 12g carbohydrate, 3g fiber, 4g sugars, 27g protein, Vitamin A 30%, Vitamin C 150%, Calcium 4%, Iron 10%

Day 3: Slow Cooker White Chicken Chili

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Serves: 6-8

There’s nothing cozier than sitting on the couch with a big bowl of this white chicken chili. The corn and cannellini beans add both flavor and texture to this dish. You can eat this as is or serve it with sliced jalapenos, sour cream, cilantro and green onions.


2 pounds Kirkwood Never Any! Fresh Boneless Skinless Chicken Breasts

2 onions, diced

4 stalks celery, diced

1-2 jalapeño pepper, minced – adjust according to taste

10 cloves garlic, minced

1 tablespoon Stonemill Chili Powder

1 tablespoon Stonemill Iodized Salt, adjust to taste

1 teaspoon Stonemill Ground Cumin

1 teaspoon coriander powder

1 teaspoon Stonemill Oregano

½ teaspoon Stonemill Ground Black Pepper, adjust to taste

4 cups SimplyNature Organic Low Sodium Chicken Broth

1 pound Season’s Choice Frozen Sweet Corn, rinsed (optional if paleo)

1 15-ounce can Dakota’s Pride Cannellini Beans, rinsed (optional if paleo)

Serve with cilantro, Burman’s Hot Sauce, SimplyNature Organic Mexican Shredded Cheese if desired


Slow Cooker Directions:

  1. Add all of the ingredients except for the cannellini beans and corn in a slow cooker.

  2. Cook for 4 hours on high or 6 on low.

  3. Remove the lid 30 minutes before cooking is complete, shred the chicken, then stir in the cannellini beans and corn.



Instant Pot Directions:

  1. Add all of the ingredients except for the cannellini beans and corn to the Instant Pot.

  2. Cover and lock the lid. Press the “Poultry” button on the Instant Pot. It will automatically be set for 15 minutes. Make sure the steam valve is closed.

  3. Once the pressure cooking time has finished, carefully turn the valve from “sealing” to “venting” to quick pressure release. (This will allow the steam to escape and you’ll be able to open the lid sooner than waiting for natural release).

  4. Shred the chicken in the pot then add the cannellini beans and corn to the pot. Press the “sauté” button and cook for 5 minutes or until the beans and corn are heated.

Nutrition Information Per Serving: 310 calories, 4g fat, 1g saturated fat, 90mg cholesterol, 1800mg sodium, 25g carbohydrate, 6g fiber, 6g sugars, 36g protein, Vitamin A 6%, Vitamin C 20%, Calcium 10%, Iron 20%

Day 4: Power Quinoa Salad with Parsley Pesto Vinaigrette

Prep Time: 15 minutes

Total Time: 15 minutes

Serves: 4

This nutrient-packed salad is full of flavor and it’s topped with a dairy-free pesto! It’s made with cabbage, Brussels sprouts, carrots, arugula and dried fruits, nuts and quinoa. This is hearty enough to be a meal, but you can always serve it with a bowl of soup!


For the Salad:

1 cup shredded green cabbage

1 cup shredded red cabbage

2 cups shredded Brussels sprouts

1½ cups shredded carrots

5 ounces SimplyNature Organic Arugula, packed

1 cup cooked SimplyNature Organic Quinoa

½ cup Southern Grove Chopped Pecans, toasted

½ cup Southern Grove Dried Cherries

For the Pesto:

1 cup parsley, packed

3 cloves garlic

½ cup Southern Grove Chopped Pecans, toasted

½ cup fresh lemon juice

1 tablespoon lemon zest

1¼ teaspoons Stonemill Iodized Salt

¼ teaspoon Stonemill Ground Black Pepper

½ cup Carlini Pure Olive Oil

½ cup Carlini Vegetable Oil


  1. In a medium bowl, combine all salad ingredients. Reserve.

  2. In a food processor or a blender, combine parsley, garlic, pecans, lemon juice, lemon zest, salt and pepper. With food processor running, slowly add oils and blend until smooth.

  3. Dress salad with desired amount of pesto. Toss until coated.

ALDI Test Kitchen Tip: Refrigerate any leftover pesto for up to one week, use to marinate chicken. This pesto is so versatile!

Nutrition Information Per Serving: 590 calories, 44g fat, 5g saturated fat, 0mg cholesterol, 210mg sodium, 44g carbohydrate, 8g fiber, 22g sugars, 9g protein, Vitamin A 120%, Vitamin C 170%, Calcium 15%, Iron 20%

Day 5: Kale Meatball Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serves: 4

The meatballs in this savory Italian soup are made with garlic, onions and spices. I love that you can easily cook the meatballs right in the soup and once they’re done all you have left to do is to add some bright green kale. This is a dish that you can feel great about eating.


1 tablespoon Carlini Pure Olive Oil

3 garlic cloves, chopped

¾ cup diced red onion

64 ounces SimplyNature Organic Low Sodium Chicken Broth

1 ½ teaspoons Stonemill Italian Seasoning, divided

1 ¾ teaspoons Stonemill Parsley Flakes, divided

2 teaspoons Stonemill Iodized Salt, divided

1 ½ teaspoons Stonemill Ground Black Pepper, divided

1/8 teaspoon Stonemill Chili Powder

1 pound All Natural 93% Lean Ground Beef

1 Goldhen Large Egg

1 teaspoon Stonemill Paprika

½ teaspoon Stonemill Ground Cumin

½ cup sliced red onion

4 cups SimplyNature Organic Kale


  1. In a medium saucepan, heat the oil over medium-low heat. Sauté the garlic and diced red onion until tender. Reserve.

  2. In a medium saucepan, bring the chicken broth to a low simmer. Add 1/2 teaspoon Italian seasoning, 1 teaspoon parsley, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder.

  3. In a medium bowl, combine the reserved garlic and onions, ground beef, egg, remaining Italian seasoning, parsley, salt, pepper, paprika and cumin. Shape mixture into tablespoon-size balls and drop directly into the broth. Bring to a boil, simmer for 25 minutes.

  4. Add the sliced red onion, simmer 5 minutes. Add the kale, simmer until the kale wilts, about 2 minutes. Serve.

Nutrition Information Per Serving: 280 calories, 13g fat, 4g saturated fat, 120mg cholesterol, 2350mg sodium, 10g carbohydrate, 4g fiber, 3g sugars, 29g protein, Vitamin A 8%, Vitamin C 130%, Calcium 10%, Iron 25%

Day 6: Tilapia with Tomato Chutney

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serves: 4

I love how little time it takes to prepare fish. This baked tilapia is smothered in a sweet and savory tomato chutney. Serve this with rice or quinoa and a side salad.


Carlini Cooking Spray

1 14.5-ounce can Happy Harvest Diced Tomatoes

¼ cup Carlini Extra Virgin Olive Oil

Juice of ½ lemon

¼ cup Southern Grove Raisins

1 tablespoon Baker’s Corner Brown Sugar

½ teaspoon Stonemill Ground Cumin

Pinch Stonemill Crushed Red Pepper

16 ounces Sea Queen Tilapia Fillets, thawed and patted dry

Stonemill Iodized Salt, to taste

Stonemill Ground Black Pepper, to taste

Stonemill Chili Powder, to taste (optional)

½ cup Southern Grove Slivered Almonds

¼ cup chopped Tuscan Garden Spanish Manzanilla Olives

½ cup chopped parsley


  1. Preheat oven to 375°. Coat a baking sheet with cooking spray.

  2. In a medium saucepan, combine next 7 ingredients. Simmer for 20-30 minutes, mixture will thicken.

  3. Place tilapia fillets on prepared baking sheet and season to taste with salt, pepper and chili powder. Bake for 10-12 minutes.

  4. Meanwhile, place almonds on a baking sheet and bake for 5-7 minutes or until toasted.

  5. Stir almonds, olives and parsley into sauce. Season to taste with salt and pepper. Top fish with sauce.

Nutrition Information Per Serving: 370 calories, 22g fat, 2.5g saturated fat, 55mg cholesterol, 240mg sodium, 18g carbohydrate, 2g fiber, 12g sugars, 24g protein, Vitamin A 15%, Vitamin C 35%, Calcium 6%, Iron 15%

Day 7: Chicken and Quinoa Skillet

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serves: 4

This chicken and quinoa skillet is chock full of vegetables: artichokes, red pepper, spinach and peas. It’s a flavorful one-skillet meal that takes little time to make.


1 tablespoon SimplyNature Organic Coconut Oil

1 pound Kirkwood Chicken Tenderloins, diced

1 teaspoon Stonemill Iodized Salt

1 teaspoon Stonemill Ground Black Pepper

2 teaspoons Stonemill Oregano

1 teaspoon Stonemill Paprika

1 tablespoon chopped fresh thyme

1 onion, diced

1 red pepper, diced

2 cloves garlic, minced

½ cup Winking Owl Chardonnay

4.9 ounces Earthly Grains Rosemary & Olive Oil Quinoa Blend

1½ cups SimplyNature Organic Low Sodium Chicken Broth

½ cup Season’s Choice Frozen Sweet Peas

12 ounces Tuscan Garden Artichoke Quarters in Water, drained

6 ounces Specially Selected Kalamata Olives, drained

½ cup chopped SimplyNature Organic Baby Spinach


  1. Heat coconut oil in a large skillet over medium-high heat.

  2. Add chicken, spices, onion, red pepper and garlic. Sauté for 10 minutes. Deglaze pan with wine, cook until reduced by half.

  3. Add quinoa and broth. Bring to boil, reduce heat and cover. Continue cooking for 10 minutes, stirring occasionally. Stir in peas, artichokes, olives and spinach. Continue cooking for 5 more minutes or until liquid is mostly absorbed.

Nutrition Information Per Serving: 460 calories, 19g fat, 5g saturated fat, 65mg cholesterol, 2090mg sodium, 34g carbohydrate, 5g fiber, 5g sugars, 28g protein, Vitamin A 40%, Vitamin C 90%, Calcium 15%, Iron 20%