Dinner Meal Plan from My Heart Beets

What are you serving up this week? My Heart Beets is here to help you answer that question with seven days of better-for-you dinners you can make at home. 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 healthy and save big here.

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Day 1: Sweet Beef Prune Stew

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 20 minutes

Serves: 4

Prunes add so much natural sweetness to this savory beef stew. It’s a very thick and hearty dish that tastes delicious when served over rice.

Ingredients:

2 tablespoons Carlini Pure Olive Oil

1 pound USDA Choice Beef Stew Meat

3 strips uncooked Appleton Farms Sliced Bacon, diced

1 onion, diced

4 garlic cloves

1 serrano pepper

1 cinnamon stick

4 sprigs fresh thyme

1 bay leaf

1 teaspoon Stonemill Paprika

½ teaspoon Stonemill Ground Cumin

¼ teaspoon Stonemill Iodized Salt, adjust to taste

¼ teaspoon Stonemill Ground Black Pepper, adjust to taste

1 cup Broken Clouds Pinot Noir

1 cup Chef’s Cupboard Chicken Cooking Stock or water

½ cup SimplyNature Organic Tomato Sauce

1 tablespoon SimplyNature Organic Apple Cider Vinegar

1 cup Southern Grove Prunes

Cilantro or parsley for garnish, optional

Directions:

  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 bacon, onions, garlic, serrano pepper and sauté for another 5 minutes.

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

  5. Reduce the heat to low then add the chicken stock, tomato sauce, apple cider vinegar and prunes.

  6. Cover the pot with a lid and cook for 30 minutes.

  7. Remove the cinnamon stick and bay leaf, put lid back on and simmer for another 30 minutes, or until the beef is tender.

  8. Garnish with cilantro or parsley if desired.


Nutrition Information Per Serving: 460 calories, 21g fat, 6g saturated fat, 85mg cholesterol, 690mg sodium, 37g carbohydrate, 1g fiber, 3g sugars, 30g protein, Vitamin A 20%, Vitamin C 20%, Calcium 6%, Iron 25%


Day 2: Ground Beef Sage Stuffed Apples

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Serves: 2-3

These spicy and sweet stuffed apples are surprisingly simple to make! They’re filled with savory ground beef, chewy cranberries, crunchy celery and toasty walnuts.

Ingredients:

For the Apples:

6 apples, halved and hollowed out using a melon baller

For the Beef Filling:

2 tablespoons SimplyNature Organic Coconut Oil

1 onion, diced

1 pound SimplyNature Organic Grass Fed Ground Beef

2 teaspoons garlic granules

1 teaspoon Stonemill Iodized Salt

1 teaspoon Stonemill Paprika

¼ teaspoon SimplyNature Organic Ground Cayenne

¼ teaspoon Stonemill Ground Cinnamon

¼ teaspoon Stonemill Ground Black Pepper

⅓ cup Southern Grove Dried Cranberries

2 stalks celery, finely chopped

2 tablespoons chopped fresh sage

½ cup SimplyNature Organic Walnuts Halves and Pieces, chopped

Directions:

  1. Preheat oven to 350°

  2. Add the oil and onions to a sauté pan or dutch oven over medium heat. Sauté for 5-6 minutes, or until the onions have softened.

  3. Next, add the ground beef and spices and cook until browned.

  4. Turn off the heat.

  5. Stir in the cranberries, celery, walnuts and sage.

  6. Spoon the mixture into the hollowed apple halves and bake at 350°F for 25 minutes, or until the apples are tender.


Nutrition Information Per ½ Apple: 370 calories, 23g fat, 9g saturated fat, 55mg cholesterol, 460mg sodium, 27g carbohydrate, 4g fiber, 20g sugar, 16g protein, Vitamin A 6%, Vitamin C 8%, Calcium 2%, Iron 10%


Day 3: Eggs Poached in Spicy Tomato Sauce

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serves: 4

I love that you can eat this dish for any meal: breakfast, lunch or dinner. It’s one of my favorite ways to eat eggs. Serve this dish with some sautéed greens and a couple slices of bacon.

Ingredients:

1 tablespoon grass fed organic ghee

1 white onion, chopped

3 garlic cloves, minced

1 serrano pepper, chopped

1 red bell pepper, chopped

3 medium tomatoes, chopped

1 teaspoon Stonemill Ground Cumin

1 teaspoon Stonemill Paprika

¼ teaspoon Stonemill Chili Powder

¼ teaspoon Stonemill Iodized Salt, adjust to taste

¼ teaspoon Stonemill Ground Black Pepper, adjust to taste

6 Goldhen Large Eggs

Cilantro, optional for garnish

Directions:

  1. Heat ghee in skillet over medium heat. Add onion and stir occasionally until onions begin to turn golden brown – about 10-15 minutes.

  2. Once onions soften, add garlic and Serrano pepper. After a few minutes, add red bell pepper and reduce heat to low. Cook about 10 minutes, stirring occasionally.

  3. Add spices, stir and then add tomatoes.

  4. Bring to a simmer and cook until tomatoes have reduced and your sauce has thickened. (Taste sauce and adjust seasonings)

  5. Gently crack eggs into skillet, season top of eggs with salt and pepper and then place a cover on top of the skillet for about 5 minutes or until the eggs are cooked to your liking.

  6. Sprinkle with cilantro if desired and serve.


Nutrition Information Per Serving: 180 calories, 11g fat, 4.5g saturated fat, 290mg sodium, 260 sodium, 10g carbohydrate, 3g fiber, 5g sugars, 11g protein, Vitamin A 50%, Vitamin C 90%, Calcium 6%, Iron 10%


Day 4: Shredded Mexican Beef

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours 10 minutes

Serves: 8

This slow-cooked shredded Mexican beef couldn’t be easier to make. Serve the meat alongside some sautéed onions and bell peppers. You can even use the meat and vegetables as a filling in corn tortillas! Plus, you  can pack the leftovers for lunch the next day or freeze them to save for another day.

Ingredients:

2 pounds USDA Choice Chuck Roast (or whatever roast you prefer)

2 medium onions (approx. 3 cups), chopped

5 garlic cloves, minced

1 large serrano pepper, minced

1 14.5-ounce can Happy Harvest Diced Tomatoes

1 tablespoon Stonemill Chili Powder

1 tablespoon ancho chili powder

2 teaspoons Stonemill Ground Cumin

1 teaspoon Stonemill Crushed Red Pepper

1 teaspoon Stonemill Paprika

1 teaspoon Stonemill Iodized Salt

½ teaspoon Stonemill Ground Black Pepper

Directions:

  1. Add all of the ingredients to the slow cooker and mix well.

  2. Cover and cook on low for 7-8 hours.


Nutrition Information Per Serving: 530 calories, 36g fat, 14g saturated fat, 165mg cholesterol, 480mg sodium, 6g carbohydrate, 1g fiber, 3g sugars, 44g protein, Vitamin A 6%, Vitamin C 15%, Calcium 6%, Iron 30%


Day 5: Sweet Potato & Broccoli Salad with Chopped Apples

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Serves: 6

This is a sweet and savory salad made with roasted sweet potatoes, broccoli, apples and almonds. The salad is tossed in a sweet orange balsamic dressing. Serve this alongside a grilled chicken breast for a more filling meal.

Ingredients:

4 large sweet potatoes, peeled and cut into 1-inch cubes

2 cups broccoli florets

4 tablespoons Carlini Pure Olive Oil, divided

¼ teaspoon Stonemill Iodized Salt, plus additional to taste

¼ teaspoon Stonemill Ground Black Pepper, plus additional to taste

4 tablespoons balsamic vinegar

½ orange, juiced and zested

¼ teaspoon Stonemill Crushed Red Pepper

2 medium apples, diced

3 tablespoons Southern Grove Sliced Almonds

Directions:

  1. Preheat oven to 400°F.

  2. Place sweet potato cubes and broccoli florets on a baking sheet and drizzle with 2 tablespoons of oil; toss gently to coat.

  3. Sprinkle with salt and pepper and roast for 15 minutes. Turn and continue roasting for 15 minutes. Remove from oven and set aside.

  4. In a small bowl, whisk together balsamic vinegar, orange juice, orange zest and crushed red pepper.

  5. In a large bowl, combine potatoes and broccoli, with apples, almonds and remaining 2 tablespoons oil. Gently toss with balsamic dressing. Season to taste with salt and pepper.


Nutrition Information Per Serving: 220 calories, 11g fat, 1.5g saturated fat, 0mg cholesterol, 160mg sodium, 30g carbohydrate, 5g fiber, 12g sugars, 3g protein, Vitamin A 260%, Vitamin C 45%, Calcium 6%, Iron 6%


Day 6: Chicken Tortilla Chili

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Serves: 8

This hearty Mexican chili is made with spiced chicken and three types of beans. Be sure to top it with green onions and sliced avocado! Plus, you can pack the leftovers for lunch the next day or freeze them  to save for another day.

Ingredients:

5 cups SimplyNature Organic Low Sodium Chicken Broth, divided

2 15.5-ounce cans Dakota’s Pride Cannellini Beans, drained and rinsed, divided

1½ pounds Kirkwood Never Any! Chicken Breasts

1 teaspoon Stonemill Ground Cumin

1 teaspoon Stonemill Paprika

1 teaspoon Stonemill Chili Powder

2 limes, juiced

½ teaspoon cayenne pepper

2 teaspoons ground Stonemill Sea Salt Grinder, divided

3 tablespoons Carlini Pure Olive Oil, divided

1 medium yellow onion, diced

3 garlic cloves, minced

1 jalapeño, ribs and seeds removed, minced

1 15.5-ounce can Dakota’s Pride Kidney Beans, drained and rinsed

1 15.5-ounce can SimplyNature Organic Black Beans, drained and rinsed

16 ounces SimplyNature Organic Medium Salsa

1 cup crushed  Clancy’s Restaurant Style Tortilla Chips

Directions:

  1. In a blender or food processor, combine 2 cups chicken broth with one can of cannellini beans. Blend until smooth. Set aside.

  2. Cut chicken into bite-sized pieces. In a medium bowl, toss together chicken, cumin, paprika, chili powder, lime juice, cayenne, ½ teaspoon salt and 1 tablespoon olive oil.

  3. In a large pot, over medium heat, heat remaining 2 tablespoons olive oil. Add onion, garlic, jalapeño and ½ teaspoon salt. Sauté for 5 minutes, stirring occasionally. Add chicken and cook for another 5 minutes, stirring occasionally.

  4. Add reserved chicken broth mixture, remaining 3 cups chicken broth, beans, salsa, tortilla chips and remaining 1 teaspoon salt. Bring to a boil. Reduce heat to a simmer, continue cooking for 30 minutes.

  5. Serve with fresh chopped cilantro, sliced green onions, sour cream and shredded cheese.


ALDI Test Kitchen Tip: If you don’t have a food processor or blender, you can achieve the same thickening results by mashing the beans by hand.

Nutrition Information Per Serving: 420 calories, 7g fat, 1g saturated fat, 50mg cholesterol, 1190 mg sodium, 41g carbohydrate, 13g fiber, 14g sugars, 35g protein, Vitamin A 4%, Vitamin C 50%, Calcium 15%, Iron 30%


Day 7: Grilled Herb Chicken Skewers

Prep Time: 35 minutes (plus 15 minutes to marinate)

Cook Time: 10 minutes

Total Time: 45 minutes (plus 15 minutes to marinate)

Serves: 4

I love how easy it is to make grilled chicken skewers. These flavorful bites of meat are coated with lemon, garlic and rosemary. Serve the chicken on top of an arugula salad. For a healthy and juicy sweet side (or dessert), throw some pineapple onto the grill!

Ingredients:

4 Kirkwood Never Any! Chicken Breasts, cut into chunks

3 tablespoons + 1 teaspoon Carlini Pure Olive Oil, divided

1 1/2 teaspoons chopped rosemary

1 tablespoon + 1 teaspoon lemon zest, divided

1 tablespoon lemon juice

2 cloves garlic, minced

1/2 teaspoon Stonemill Iodized Salt, plus additional to taste

1/8 teaspoon Stonemill Ground Black Pepper, plus additional to taste

4 cups SimplyNature Organic Arugula

Directions:

  1. Preheat grill to high heat.

  2. Soak 4 wooden skewers in water for 30 minutes.

  3. In a medium bowl, combine chicken, 3 tablespoons oil, rosemary, 1 teaspoon lemon zest, lemon juice, garlic, salt and pepper. Marinate 15 minutes.

  4. Divide chicken evenly among skewers. Grill for 10 minutes, or until internal temperature reaches 165°F, turning occasionally. Remove to a plate; reserve.

  5. In a medium bowl, combine arugula, remaining teaspoon oil and remaining tablespoon lemon zest, salt and pepper to taste. Toss to combine.

  6. Place arugula on serving platter. Lay skewers across arugula and serve.


ALDI Test Kitchen Tip: Soak skewers and marinate chicken overnight to reduce prep time and maximize the herb flavor of the chicken.

Nutrition Information Per Serving: 220 calories, 13g fat, 2g saturated fat, 65mg cholesterol, 410mg sodium, 2g carbohydrate, 1g fiber, 1g sugar, 22g protein, Vitamin A 20%, Vitamin C 15%, Calcium 10%, Iron 6%

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