Dinner Meal Plan from My Heart Beets

The dinner forecast is bright: My Heart Beets is bringing you seven days of better-for-you meals. 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: Zoodles with Vodka Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves: 2

This recipe is so simple to throw together. Top it with some prosciutto or goat cheese for a more filling meal.

Ingredients:

Sauce:

2 8-ounce cans Happy Harvest Tomato Sauce

1 cup Friendly Farms Original Coconut Milk

1 teaspoon Stonemill Onion Powder

1 teaspoon Stonemill Garlic Powder

2 teaspoons Stonemill Basil Leaves (or a handful of fresh basil if you have it)

½ teaspoon Stonemill Crushed Red Pepper

¼ teaspoon Stonemill Iodized Salt, adjust to taste

¼ teaspoon Stonemill Ground Black Pepper, adjust to taste

2 tablespoons Carlini Extra Virgin Olive Oil

Zucchini Noodles:

2 medium zucchini, spiralized

1 tablespoon Carlini Extra Virgin Olive Oil

Optional:

Specially Selected Goat Cheese Crumbles

Appleton Farms Prosciutto

Directions:

  1. Pour all of the ingredients listed under sauce into a blender and blend until well combined. Set aside while you prepare the zucchini noodles (zoodles).

  2. Heat the olive oil in a sauté pan over medium heat. Add zoodles and stir-fry for 2-4 minutes, or until the zoodles are tender.

  3. Remove the pan from heat and allow the zoodles to rest in the pan for 5 minutes to allow moisture to release.

  4. Using tongs, remove the zoodles from the pan, leaving any water in the pan.

  5. Add the sauce to the pan and cook for 10 minutes over medium heat, stirring occasionally.

  6. Serve the pasta and top with prosciutto and goat cheese if desired.

     


Nutrition Information Per Serving: 530 calories, 46g fat, 24g saturated fat, 0mg cholesterol, 1510mg sodium, 25g carbohydrate, 6g fiber, 11g sugars, 9g protein, Vitamin A 10%, Vitamin C 140%, Calcium 8%, Iron 40%


Day 2: Sage Ground Beef and Green Beans

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serves: 4

Easy and flavorful recipes are the best! This dish is so simple to make and is a go-to weeknight recipe for our family. Serve this spiced ground beef over some rice for a more filling meal.

Ingredients:

2 tablespoons Carlini Extra Virgin Olive Oil

1 onion, chopped

1 serrano pepper, minced

1 teaspoon Stonemill Minced Garlic

2 tablespoons of chopped sage

1 pound SimplyNature Organic Grass Fed Ground Beef

2 teaspoons Stonemill Iodized Salt

½ teaspoon Stonemill Ground Black Pepper

1 pound green beans

Directions:

  1. Add the olive oil, onion, and serrano pepper to a dutch oven over medium heat and sauté for 5 minutes.

  2. Next, add the garlic and sage and sauté for 2 minutes.

  3. Add the ground beef, salt, black pepper and cook until the meat is mostly browned.

  4. Then add the green beans, mix well and cover with a lid. Reduce the heat to low and cook for 7 to 10 minutes or until green beans are tender.


Nutrition Information Per Serving: 360 calories, 25g fat, 8g saturated fat, 80mg cholesterol, 1070mg sodium, 11g carbohydrate, 4g fiber, 5g sugars, 24g protein, Vitamin A 15%, Vitamin C 35%, Calcium 6%, Iron 15%


Day 3: Spicy Rosemary Sausage and Potato Breakfast Hash

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serves: 4

The rosemary, garlic and paprika shine in this spicy sausage and potato breakfast hash recipe. Eat it for breakfast, lunch or dinner. Be sure to top it with a fried egg!

Ingredients:

2 tablespoons Carlini Extra Virgin Olive Oil

1 onion, finely chopped

1 serrano pepper, minced

1 pound Appleton Farms Pork Sausage Roll

4 garlic cloves, minced

3 potatoes, cubed

2 tablespoons minced fresh rosemary, divided

1 teaspoon Stonemill Paprika

Stonemill Iodized Salt, to taste

Stonemill Ground Black Pepper, to taste

Directions:

  1. Heat the oil in a sauté pan over medium heat.

  2. Next, add the onion and serrano pepper and stir for 5 minutes, or until the onions have softened.

  3. Add the sausage and garlic and cook until the meat is no longer pink.

  4. Add the potatoes, 1 tablespoon of the rosemary and any remaining spices. Cook for 10 minutes or until the potatoes become fork tender.

  5. Add the remaining 1 tablespoon of rosemary, mix well and serve.


Nutrition Information Per Serving: 500 calories, 30g fat, 9g saturated fat, 90mg cholesterol, 920mg sodium, 29g carbohydrate, 5g fiber, 3g sugars, 30g protein, Vitamin A 8%, Vitamin C 35%, Calcium 8%, Iron 15%


Day 4: Chipotle Chicken and Green Beans

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serves: 4

The bite-sized pieces of chicken in this recipe are coated with spices and loaded with flavor. Serve this over some rice or quinoa.

Ingredients:

2 tablespoons Carlini Extra Virgin Olive Oil

1 pound Kirkwood Boneless, Skinless Chicken Thighs, cut into small pieces

12 ounces green beans, trimmed and cut in half

1 teaspoon Stonemill Chili Powder

1 teaspoon Stonemill Iodized Salt

½ teaspoon Stonemill Ground Black Pepper

½ teaspoon chipotle powder

¼ teaspoon SimplyNature Organic Ground Cayenne

Directions:

  1. Heat oil in a skillet over medium heat. Add chicken and spices and cook until the chicken is golden brown and cooked through, about 10 minutes.

  2. Add green beans and stir-fry for 5 minutes, then reduce the heat to low, cover with a lid and cook for another 5 minutes or until the green beans are tender.


Nutrition Information Per Serving: 220 calories, 11g fat, 1.5g saturated fat, 90mg cholesterol, 105mg sodium, 6g carbohydrates, 2g fiber, 3g sugars, 25g protein, Vitamin A 15%, Vitamin C 15%, Calcium 4%, Iron 10%


Day 5: Fresh Salmon Citrus Salad

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Serves: 4

This is a meal that will make you feel good. This seared salmon is served over a fresh citrus salad. Drizzle bright lime dressing on top and you’ve got a winning meal!

Ingredients:

½ lime, juiced and zested

4 tablespoons Carlini Extra Virgin Olive Oil, divided

½ tablespoon SimplyNature Organic Wildflower Honey

1 teaspoon Stonemill Iodized Salt

1 teaspoon Stonemill Ground Black Pepper

16 ounces Sea Queen Wild Caught Salmon, thawed

5 ounces SimplyNature Organic Spring Mix

2 grapefruits, supremed

2 avocados, sliced

4 green onions, sliced on the bias

Directions:

  1. In a small bowl, whisk lime juice, lime zest, 2 tablespoons olive oil, honey, ¼ teaspoon salt and ¼ teaspoon pepper until dressing holds together.

  2. In a large sauté pan, heat remaining oil over medium-high heat.

  3. Season salmon with remaining salt and pepper. Sear for 3 minutes each side.

  4. Meanwhile, rinse and chop lettuce and place on a serving platter.

  5. Layer lettuce with grapefruit and avocado. Place cooked salmon on top and garnish with green onions.

  6. Drizzle dressing over top and serve.


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: 430 calories, 43g fat, 5g saturated fat, 65mg cholesterol, 810mg sodium, 18g carbohydrate, 2g fiber, 10g sugars, 26g protein, Vitamin A 60%, Vitamin C 110%, Calcium 8%, Iron 15%

 


Day 6: Pork Chops Veracruz

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serves: 4

These pork chops are served in a savory tomato sauce made with bell pepper, onion and garlic. Serve this dish over some rice or quinoa.

Ingredients:

2 tablespoons Carlini Extra Virgin Olive Oil

4 boneless center-cut pork chops

Stonemill Iodized Salt, to taste

Stonemill Ground Black Pepper, to taste

1 medium onion, thinly sliced

1 yellow bell pepper, sliced

3 garlic cloves, chopped

1 14.5-ounce can Happy Harvest Diced Tomatoes

¼ cup sliced Tuscan Garden Large Pitted Ripe Olives

2 teaspoons Stonemill Ground Cumin

1 teaspoon Stonemill Oregano

Directions:

  1. In a sauté pan, heat olive oil over medium heat. Season pork chops with salt and pepper. Sauté until brown, approximately 3 minutes per side. Remove from pan and tent with foil.

  2. Add onion, cook for 2-3 minutes. Add bell pepper and garlic, continue cooking 3 minutes.

  3. Stir in diced tomatoes, olives, cumin and oregano. Season to taste with salt and pepper. Return reserved pork chops to the pan; simmer over medium-low heat for 8-10 minutes.


Nutrition Information Per Serving: 260 calories, 11g fat, 2g saturated fat, 70mg cholesterol, 290mg sodium, 11g carbohydrate, 1g fiber, 5g sugars, 27g protein, Vitamin A 2%, Vitamin C 160%, Calcium 4%, Iron 10%


Day 7: Lemon & Herb Roasted Vegetables

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Serves: 12

I love roasting vegetables because it brings out their natural sweetness! These lemon herb roasted vegetables are perfect alongside some oven-baked flaky fish.

Ingredients:

3 cups Brussels sprouts, trimmed and quartered

½ head cabbage, shredded

2 cups diced carrots

1 ½ cups grape tomatoes

2 red onions, diced

½ cup diced celery (optional)

3 cups sliced asparagus

2 cups broccoli florets (optional)

½ cup quartered radishes

6 cloves garlic, minced

2 lemons, zested and juiced

1 tablespoon Stonemill Iodized Salt

2 teaspoons Stonemill Ground Black Pepper

1/3 cup Carlini Extra Virgin Olive Oil

1 tablespoon chopped thyme

1 teaspoon chopped sage

Directions:

  1. Preheat oven to 425°F.

  2. In a large bowl, combine all ingredients; mix thoroughly. Divide mixed vegetables between 2 baking sheets.

  3. Roast vegetables until tender and brown, about 30-40 minutes.


Nutrition Information Per Serving: 210 calories, 7g fat, 1g saturated fat, 0mg cholesterol, 5g fiber, 6g sugars, 7g protein, Vitamin A 100%, Vitamin C 120%, Calcium 15%, Iron 10%

 

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