Dinner Meal Plan from The Healthy Apple

It’s shaping up to be a great week: we have seven days of delicious meals from The Healthy Apple to share with you! 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.

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: Power Quinoa Salad with Parsley Pesto Vinaigrette

Prep Time: 15 minutes

Total Time: 15 minutes

Serves: 4

Quinoa is full of protein and super fluffy and satisfying, so it’s an easy main dish or side dish to kick off your week!

Ingredients:

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 Vinaigrette:

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

Directions:

  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 vinaigrette is so versatile!

Nutrition Information Per Serving: 590 calories, 44g fat, 4g 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 2: Warm Superfood Quinoa Salad with Maple Orange Dressing

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serves: 4

Superfood salads are my favorite way to end the day. They’re fresh and satisfying and make me feel rejuvenated. I know you’ll love this dish!

Ingredients:

For the Salad:

½ cup SimplyNature Organic Quinoa

2 teaspoons Carlini Extra Virgin Olive Oil

6-8 small red potatoes

Stonemill Iodized Salt, to taste

Stonemill Ground Black Pepper, to taste

2 cups SimplyNature Organic Baby Spinach

1 carrot, peeled and finely diced

½ cup Happy Harvest Whole Kernel Corn

1 large beet, peeled and julienne or thinly sliced

1 red bell pepper, diced

2 tablespoons Southern Grove Walnuts

For the Dressing:

2 tablespoons Carlini Extra Virgin Olive Oil

1 tablespoon balsamic vinegar

1 teaspoon Burman’s Dijon Mustard

2 teaspoons SimplyNature Organic Apple Cider Vinegar

½ teaspoon Specially Selected 100%  Pure Maple Syrup, plus more to taste

Pinch orange zest

Drizzle of freshly squeezed orange juice

Stonemill Iodized Salt, to taste

Stonemill Ground Black Pepper, to  taste

Directions:

  1. Preheat oven to 375°F.

  2. Cook quinoa according to package.

  3. Toss potatoes with olive oil, sea salt and pepper. Transfer to a baking dish or rimmed baking sheet and roast for 20 minutes or until tender. Remove from the oven; set aside for 5 minutes then slice each potato in half.

  4. In a small bowl, whisk all dressing ingredients together.

  5. In a large bowl, toss quinoa with spinach, carrot, corn, beets, bell peppers and walnuts; add potato halves. Drizzle with dressing and gently toss to coat. Serve warm.


Nutrition Information Per Serving: 470 calories, 14g fat, 1.5g saturated fat, 0mg cholesterol, 125mg sodium, 76g carbohydrate, 9g fiber, 10g sugars, 12g protein, Vitamin A 110%, Vitamin C 120%, Calcium 8%, Iron 25%


Day 3: Simple Shaved Brussels Sprout Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Serves: 4

This is the perfect salad for when you don’t have time to cook. No need to cook these sprouts! Just shave them and enjoy!

Ingredients:

3 pounds Brussels sprouts, stems left intact

1 small red onion, thinly sliced

¼ cup finely chopped fresh parsley

2 tablespoons finely chopped fresh cilantro

¼ cup Southern Grove Dried Cherries, chopped

¼ cup Carlini Extra Virgin Olive Oil

¼ cup Southern Grove Sliced Almonds, optional

Juice of 2 large lemons

2 teaspoons mustard seeds

Stonemill Iodized Salt, to taste

Stonemill Ground Black Pepper, to taste

Pinch lemon zest, if desired

Directions:

  1. Hold each Brussels sprout by the stems end, cut into very thin slices using a mandoline. Transfer into a large bowl. Add remaining ingredients and gently toss to combine.

  2. Serve chilled or at room temperature.


Nutrition Information Per Serving: 360 calories, 18g fat, 2g saturated fat, 0mg cholesterol, 90mg sodium, 43g carbohydrate, 14g fiber, 17g sugars, 13g protein, Vitamin A 60%, Vitamin C 500%. Calcium 15%, Iron 30%


Day 4: Roasted Onion Arugula Summer Salad

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Serves: 4

This salad has summer written all over it, but I serve it all year long; it’s a staple in my home and I know it will be in yours, too!

Ingredients:

2 large white onions (such as Vidalia onions), peeled and thinly sliced

½ teaspoon Stonemill Dried Oregano

2 tablespoons Carlini Extra Virgin Olive Oil

Stonemill Sea Salt, to taste

Stonemill Ground Black Pepper, to taste

½ cup SimplyNature Organic Quinoa

3 cups SimplyNature Organic Mixed Greens

3 tablespoons Southern Grove Walnuts

2 tablespoons Southern Grove Dried Cherries

1 cup Dakota’s Pride Garbanzo Beans, drained and rinsed

1 roasted bell pepper

2 teaspoons balsamic vinegar

Juice of ½ lemon

Pinch Stonemill Crushed Red Pepper

Water, as needed

Directions:

  1. Preheat oven to 375°F. Prepare two large rimmed baking sheets with parchment paper.

  2. Place the onions on the prepared baking sheets. Drizzle the oil over the onions (1 Tbsp. per onion) and sprinkle oregano on top. Sprinkle the onions with sea salt and pepper. Bake the onions for 40-45 minutes or until very tender and golden brown on the edges.

  3. Cook the quinoa according to the package directions then fluff with a fork and cover. Let sit for 5 minutes covered.

  4. In a large bowl, combine the arugula, cooked quinoa, walnuts and cherries. Set aside.

  5. In a food processor, puree the chickpeas, bell pepper, vinegar, lemon juice, sea salt, black pepper and crushed red pepper flakes. Add water as needed (2 Tbsp. at a time) to reach your desired thin dressing consistency but be careful not to make the dressing too watery.

  6. Remove the onions from the oven; add them to the arugula mixture. Drizzle the dressing over the arugula mixture and onions and serve immediately.


Nutrition Information Per Serving: 320 calories, 1g saturated fat, 0mg cholesterol, 150mg sodium, 42g carbohydrate, 7g fiber, 12g sugars, 9g protein, Vitamin A 35%, Vitamin C 80%, Calcium 10%, Iron 20%


Day 5: Gluten Free Zucchini Tortillas

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serves: 16 tortillas

These tortillas are delicious and easy to pair with your favorite beans or lentils as well as gluten-free whole grains. Wrap them up and serve!

Ingredients:

3 zucchini, grated

2 teaspoons Stonemill Iodized Salt, divided

1 teaspoon Stonemill Ground Black Pepper

1¼ cups liveGfree Gluten Free Baking Mix

1 teaspoon Stonemill Garlic Powder

1 teaspoon Stonemill Onion Powder

1 tablespoon chopped cilantro

2 Goldhen Large Eggs, lightly beaten

Directions:

  1. Preheat oven to 375°F.

  2. In a large bowl, combine grated zucchini and 1 teaspoon salt; let sit 5 minutes. Using paper towels, squeeze out any excess liquid. Add pepper, baking mix, garlic powder, onion powder, cilantro and eggs; mix thoroughly.

  3. On a parchment-lined baking sheet, scoop ¼ cup zucchini mixture for each tortilla. Using a rolling pin or by hand, flatten mixture into discs of tortilla thickness. Bake until tortillas are firm and edges begin to brown, approximately 20-25 minutes. Remove from oven, let cool. Repeat with any remaining batter.

     


ALDI Test Kitchen Tip: Too hot to use an oven? No problem! Quickly make these tortillas on the stove top. After rolling the mixture to tortilla thickness, cook in a nonstick skillet for 2-3 minutes per side or until golden toast points appear.

Nutrition Information Per 2 Tortillas: 80 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 770mg sodium, 17g carbohydrate, 1g fiber, 3g sugars, 3g protein, Vitamin A 4%, Vitamin C 20%, Calcium 2%, Iron 2%

 


Day 6: Warm White Bean and Portobello Bowl

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serves: 4

This is such an easy recipe that you can whip up for a weeknight meal when you don’t have much time and everyone in your house is hungry. It’s full of protein and fiber so it’s a great combo for any time of the year. Serve it warm or at room temp for a satisfying and delicious meal.

Ingredients:

2 cups SimplyNature Organic Quick Cook Brown Rice

2 cups cooked Dakota’s Pride Cannellini Beans

4 Portobello mushrooms

2 cups shredded purple cabbage

4 teaspoons balsamic vinegar

3 teaspoons Carlini Extra Virgin Olive Oil

4 teaspoons freshly squeezed lemon juice, plus more if needed

¼ cup Southern Grove Pumpkin Seeds

Pinch fresh lemon zest

Stonemill Iodized Salt, to taste

Stonemill Ground Black Pepper, to taste

Directions:

  1. Cook rice according to package directions.

  2. Meanwhile, rub mushrooms with 1 teaspoon olive oil, salt and pepper; transfer to a large skillet over medium-low heat and sauté whole for 2 minutes per side or until very tender.

  3. In a large bowl, toss rice with 2 teaspoons olive oil, lemon juice, sea salt and pepper.

  4. Portion rice, beans, mushrooms and cabbage into serving bowls. Season to taste with sea salt and pepper. Drizzle with balsamic vinegar and garnish with pumpkin seeds and lemon zest.


Nutrition Information Per Serving: 560 calories, 10g fat, 2g saturated fat, 0mg choelsterol, 190mg sodium, 80g carbohydrate, 11g fiber, 5g sugars, 19g protein, Vitamin A 8%, Vitamin C 35%, Calcium 15%, Iron 35%


Day 7: Sunsational Salad

Prep Time: 20 minutes

Total Time: 20 minutes

Serves: 6

We all need a little bit of sunshine in the winter, don’t we? Dive into this salad for a bite full of summer for dinner tonight.

Ingredients:

2 limes, juiced and zested

¼ cup Carlini Pure Olive Oil

1 tablespoon Baker’s Corner Granulated Sugar

½ teaspoon Stonemill Ground Black Pepper

½ teaspoon Stonemill Iodized Salt

4 peaches, pitted and sliced

4 small cucumbers, seeded and sliced

1 ½ cups Happy Harvest Whole Kernel Corn

1 red onion, thinly sliced

4 cups SimplyNature Organic Mixed Greens

8 fresh basil leaves, thinly sliced

5 ounces Happy Farms Preferred Feta Cheese Crumbles

Directions:

  1. In a small bowl, whisk lime juice, olive oil, sugar, pepper and salt until dressing holds together.

  2. In a large bowl, toss peaches, cucumbers, corn kernels and onion with dressing. Arrange over spring mix.

  3. Garnish with lime zest, basil leaves and feta cheese.


 Nutrition Information Per Serving: 260 calories, 13g fat, 4g saturated fat, 15mg cholesterol, 520mg sodium, 29g carbohydrate, 4g fiber, 16g sugars, 9g protein, Vitamin A 45%, Vitamin C 45%, Calcium 15%, Iron 10%

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