Dinner Meal Plan from My Heart Beets

We’re back with My Heart Beets to help you bring better-for-you options home this week! Put fresh, wholesome meals on the table with these seven recipes. For more meal inspiration, check out our breakfast, lunch and snack page. Download a shopping list with everything you’ll need here.  See all the ways ALDI can help you eat well 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.

Product information can change without notice, so if you have dietary restrictions and/or allergies it is critical to read all product labels carefully before purchasing and consuming a product.


Day 1: Spicy Apple & Sage Sausage Patties

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 10-12 patties

Serve these sweet and spicy apple and sage sausage patties alongside soft scrambled eggs and crisp apple slices.

Ingredients:

1 pound ground pork (organic and/or pastured if possible)

1 teaspoon fennel seeds

½ cup finely diced apple

2 tablespoons Specially Selected 100% Pure Maple Syrup

1 teaspoon Stonemill Garlic Powder

1 teaspoon Stonemill Onion Powder

1 teaspoon Stonemill Paprika

1 teaspoon Stonemill Iodized Salt

1 tablespoon freshly chopped sage

½ teaspoon SimplyNature Organic Ground Cayenne

½ teaspoon Stonemill Ground Black Pepper

2-3 tablespoons Countryside Creamery Butter or enough to shallow fry

Directions:

  1. Add all of the ingredients, except for the butter, into a bowl and mix well.

  2. Divide the mixture into 10-12 patties.

  3. Melt the butter in a cast iron skillet over medium heat. Add the patties to the pan and cook for 5-7 minutes per side, or until golden brown and cooked through.


Nutrition Information Per 2 Patties: 310 calories, 24g fat, 10g saturated fat, 80mg cholesterol, 530mg sodium, 8g carbohydrate, 1g fiber, 6g sugars, 16g protein, Vitamin A 4%, Vitamin C 2%, Calcium 4%, Iron 6%


Day 2: Honey Mustard Chicken

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serves: 4

This recipe is perfect for both kids and adults! Using slightly spicy Dijon mustard adds a little bite to this sticky sweet recipe. Serve this chicken with rice and a side salad.

Ingredients:

3 tablespoons Carlini Pure Olive Oil, divided

2 pounds Kirkwood Fresh Chicken Thighs, cut into small pieces

2 teaspoons Stonemill Iodized Salt

½ teaspoon Stonemill Ground Black Pepper

½ teaspoon turmeric

3 tablespoons Burman’s Dijon Mustard

2 tablespoons SimplyNature Organic Wildflower Honey

Directions:

  1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add chicken, salt, pepper, turmeric and stir-fry until the chicken is golden brown and cooked through, about 20 minutes. If the chicken begins to release water, increase heat to high and continue to stir-fry.

  2. While the chicken is cooking, combine the dijon mustard, honey and 1 tablespoon of oil together in a small bowl.

  3. When the chicken is done, turn off the heat. Then pour the honey mustard sauce overtop and mix well.

  4. Sprinkle with additional freshly ground black pepper if desired, then serve.


Nutrition Information Per Serving: 400 calories, 19g fat, 3g saturated fat, 180mg cholesterol, 1560mg sodium, 9g carbohydrate, 0g fiber, 0g sugars, 46g protein, Vitamin A 0%, Vitamin C 0%, Iron 15%


Day 3: Spicy Ground Beef Chili

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours and 15 minutes

Serves: 10

I love that this recipe for chili makes enough to feed a big crowd! Make this once and enjoy the leftovers for days. This ground beef chili is packed with vegetables like carrots, celery, bell peppers and tomatoes. Serve the chili with sliced jalapenos, sour cream or cheese if desired.

Ingredients:

2 pounds SimplyNature Organic Grass Fed Ground Beef

2 tablespoons Carlini Pure Olive Oil

2 red onions, diced

10 garlic cloves, minced

8 carrots, chopped

5 stalks celery, chopped

2 bell peppers, chopped

1-2 jalapeños, minced (remove the seeds and rib for a less spicy chili)

4 15.5-ounce cans Happy Harvest Diced Tomatoes

2 tablespoons Stonemill Chili Powder

1 tablespoon Stonemill Oregano

1 tablespoon Stonemill Ground Cumin

2 teaspoons Stonemill Iodized Salt, adjust to taste

1 teaspoon Stonemill Ground Black Pepper

¼ teaspoon SimplyNature Organic Ground Cayenne, adjust to taste (optional)

Directions:

Pressure Cooker Directions:

  1. Press the “Sauté” button on the pressure cooker, and add the oil, onions and garlic to the pot. Sauté for 1-2 minutes, then add the ground beef. Cook until the beef is browned.

  2. Add the remaining ingredients to the cooker, then cover and lock the lid.

  3. Press the “Keep Warm/Cancel” button on the pressure cooker, then press the “Bean/Chili” button to begin the pressure cooking. It will automatically be set for 30 minutes. Make sure the steam valve is closed.

  4. Once the chili is done, the pressure cooker will automatically switch to the “Keep Warm” mode. Allow the pressure to release naturally (I do not recommend using quick release as the pot is very full).

  5. Garnish with cilantro, cheese, or sour cream if desired.

     


Directions:

Slow Cooker Directions:

  1. Add oil to a pan and sauté the onions and garlic for 2-3 minutes.

  2. Next, add the ground beef and cook until browned, about 10 minutes.

  3. Add the onions, garlic and beef to a slow cooker along with the remaining ingredients and cook on low for 4-5 hours.


Nutrition Information Per Serving: 300 calories, 17g fat, 6g saturated fat, 65mg cholesterol, 860mg sodium, 18g carbohydrate, 4g fiber, 10g sugars, 20g protein, Vitamin A 180%, Vitamin C 90%, Calcium 10%, Iron 15%


Day 4: Asian Chicken Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serves: 4

This Asian cabbage slaw is full of texture and flavor. It’s crunchy, creamy, sweet and salty. The mandarins look like bright orange gems! Top the salad with a creamy dressing that can be made with the nut-butter of your choice!

Ingredients:

For the Salad:

½ cup Specially Selected Deluxe Unsalted Whole Cashews, cut in half or roughly chopped

1 tablespoon sesame seeds

2 Kirkwood Never Any! Chicken Breasts, grilled and sliced

½ head cabbage, thinly sliced

2 cups shredded carrots

1 cup fresh cilantro leaves

½ cup sliced scallions

4 mandarin oranges, peeled and cut into segments

For the Dressing:

½ cup Carlini Extra Virgin Olive Oil

2 tablespoons SimplyNature Cashew Butter or Almond Butter

2 tablespoons SimplyNature Organic Wildflower Honey

2 tablespoons rice wine vinegar or SimplyNature Organic Apple Cider Vinegar

1 tablespoon coconut aminos or Fusia Soy Sauce

1 teaspoon sesame oil

¼ teaspoon ground ginger

¼ teaspoon Stonemill Sea Salt

⅛ teaspoon Stonemill Ground Black Pepper

 

Directions:

  1. Preheat oven to 350°F.

  2. Place the cashews and sesame seeds on a small baking sheet and bake for 5-7 minutes.

  3. Meanwhile, toss the cabbage, carrots, cilantro leaves and scallions in a large bowl. Top with grilled chicken and mandarins.

  4. Add all of the dressing ingredients in a food processor and blend until well combined; drizzle on top of the salad.

  5. Garnish with cashews and sesame seeds and serve.


Nutrition Information Per Serving: 750 calories, 56g fat, 8g saturated fat, 35mg cholesterol, 460mg sodium, 44g carbohydrate, 10g fiber, 16g sugar, 23g protein, Vitamin A, 120%, Vitamin C 120%, Calcium 40%, Iron 35%


Day 5: Herb Chicken and Potatoes

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serves: 6

I love simple and flavorful meals, which is why I’m a fan of this recipe for herb roasted chicken with vegetables. It’s a great recipe to make on a weeknight. Plus, if you save the chicken bones and any leftover vegetables, you can make a delicious soup the following day!

Ingredients:

1 teaspoon Stonemill Ground Black Pepper

½ teaspoon Stonemill Iodized Salt

2 teaspoons fresh sage, minced

2 teaspoons Stonemill Italian Seasoning

1 teaspoon Stonemill Garlic Powder

1 teaspoon Stonemill Onion Powder

4 tablespoons Carlini Vegetable Oil, divided

2 onions, peeled and diced

2 yellow squash, halved and sliced

2 ribs celery, halved and sliced

3 pounds Kirkwood Fresh Chicken Leg Quarters

14 ounces SimplyNature Organic Low Sodium Chicken Broth

2 ¼ pounds Yukon Gold potatoes, quartered

2 tablespoons Carlini Pure Olive Oil

Directions:

  1. Preheat oven to 425°F.

  2. In a small bowl, combine black pepper, salt, sage, Italian seasoning, garlic powder and onion powder.

  3. In a medium bowl, combine 2 tablespoons of spice mixture, 2 tablespoons of vegetable oil, onion, yellow squash and celery. Toss to coat. Place vegetables in the bottom of a roasting pan.

  4. Rub the chicken quarters with the remaining 2 tablespoons of vegetable oil and liberally spice the chicken quarters with rest of spice mixture.

  5. Place the chicken quarters with skin side up on top of vegetables. Pour canned chicken broth on bottom of pan. Place roasting pan in oven for 25 minutes.

  6. Preheat a foil-lined baking sheet in the oven. In a medium bowl, toss potatoes in olive oil. Season to taste with salt and pepper. Place potatoes on baking sheet and roast for 20 minutes.

  7. Remove roasting pan from the oven and arrange the potatoes around the pan, spooning any juices back over the chicken and potatoes. Return roasting pan to the oven and cook for 20 minutes until the internal temperature of the chicken thigh is 165°F.

  8. Serve with your favorite gravy!


Nutrition Information Per Serving: 650 calories, 9g saturated fat, 190mg cholesterol, 670mg sodium, 34g carbohydrate, 5g fiber, 5g sugars, 46g protein, Vitamin A 10%, Vitamin C 50%, Calcium 4%, Iron 25%


Day 6: Grilled Chicken and Pineapple Skewers with Lemon Cucumber Salsa

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serves: 4

These grilled chicken and pineapple skewers make for a healthy and flavorful meal. They’re served over a crunchy and fresh cucumber salsa.

Ingredients:

1 pineapple

2 tablespoons Carlini Vegetable Oil

1 teaspoon Stonemill Iodized Salt

2 teaspoons Stonemill Ground Black Pepper, divided

1 ¾ pounds Kirkwood Fresh Chicken Breasts, diced into 1-inch pieces

1 lemon, supremed

1 cucumber, diced

½ red onion, diced

1 tablespoon SimplyNature Organic Wildflower Honey

Directions:

  1. Soak 8 wooden skewers in water for 15 minutes.

  2. Heat grill to medium-high heat.

  3. Remove rind from pineapple and dice into 1-inch pieces.

  4. In a small bowl, combine oil, salt and 1 teaspoon pepper. Add chicken and pineapple; toss to coat.

  5. Alternating chicken and pineapple, pierce onto skewers.

  6. Grill for 8 minutes each side, or until chicken is cooked thoroughly.

  7. In a medium bowl combine lemon, cucumber, onion, honey and 1 teaspoon pepper.

  8. Serve lemon-cucumber salsa over cooked chicken skewers.

     


ALDI Test Kitchen Tip: Supreme citrus fruit by cutting off the top and bottom of the fruit, then cut away the peel and pith, leaving no white on the outside of the fruit. Slice each segment into wedges by cutting toward the center of the fruit along the membrane.

Nutrition Information Per Serving: 410 calories, 12g fat, 1.5g saturated fat, 115mg cholesterol, 780mg sodium, 40g carbohydrate, 5g fiber, 25g sugars, 40g protein, Vitamin A 6%, Vitamin C 200%, Calcium 10%, Iron 10%


Day 7: Grilled Pork Chops with Melon Berry Salsa

Prep Time: 15 minutes

Cook Time: 8 minutes (plus 15 minutes to marinate)

Total Time: 23 minutes (plus 15 minutes to marinate)

Serves: 3

I love the flavor of balsamic vinegar! These grilled balsamic pork chops are served with a sweet fruit salsa made with honeydew melon and blueberries.

Ingredients:

1 tablespoon Stonemill Steak Seasoning

¼ cup balsamic vinegar

½ cup Carlini Extra Virgin Olive Oil

3 center cut pork chops

½ honeydew melon, diced

1 pint blueberries

1 lemon, juiced

½ cup fresh parsley, chopped

Pinch Stonemill Iodized Salt

Pinch Stonemill Ground Black Pepper

Directions:

  1. Preheat grill to medium-high heat.

  2. In a small bowl, whisk together steak seasoning and vinegar. Whisking, slowly add olive until emulsified.

  3. Add pork chops and marinate for 15 minutes at room temperature.

  4. Meanwhile, toss together melon, blueberries, lemon juice, parsley, salt and pepper.

  5. Grill pork chops for 4 minutes each side and top with salsa.


Nutrition Information Per Serving: 680 calories, 43g fat, 7g saturated fat, 90mg cholesterol, 820mg sodium, 39g carbohydrate, 4g fiber, 30g sugars, 33g protein, Vitamin A 20%, Vitamin C 100%, Calcium 4%, Iron 15%

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