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Dinner Meal Plan from The Healthy Apple

From Monday to Sunday, The Healthy Apple has you covered with delicious, nutritious dinners to 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 well and save big here.

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Day 1: Cheesy Avocado Spinach Pasta
Day 2: Lemon & Herb Roasted Veggies
Day 3: Quinoa Cranberry Salad
Day 4: Red Quinoa Buddha Bowl
Day 5: Simple Summer Zucchini Boats
Day 6: The Best Quinoa Salad
Day 7: Irresistible Detox Kale Salad

Day 1: Cheesy Avocado Spinach Pasta

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serves: 4

This is a tasty pasta recipe that I created a few years ago; my favorite part is the tender veggies – especially the onions. It’s an easy dish for a Sunday night so you can relax before your week!

Ingredients:

6 ounces Priano Bronze Cut Fusilli

2 tablespoons Carlini Pure Olive Oil

1 small onion, sliced

1 clove garlic, chopped

¼ teaspoon Stonemill Iodized Salt

¼ teaspoon Stonemill Ground Black Pepper

5 ounces SimplyNature Organic Baby Spinach

1 large tomato, diced

1 large avocado, diced

¼ cup Fit & Active Shredded 2% Milk Sharp Cheddar Cheese

Directions:

  1. Cook pasta according to package directions. Reserve 4 tablespoons of cooking water, then drain pasta and return to pot.

  2. Meanwhile, heat oil in a large skillet over medium heat. Add onion, garlic, salt and pepper and cook for 5 minutes or until golden brown.

  3. Add spinach and tomatoes and cook 3 minutes, tossing frequently until they are soft. Toss with pasta.

  4. Add avocado, cheese and reserved cooking water. Toss until cheese melts. Serve warm.

     

Nutrition Information Per Serving: 320 Calories, 16g fat, 3.5g saturated fat, 240mg sodium, 39g carbohydrate, 3g fiber, 3g sugar, 6g protein, Vitamin A 70%, Vitamin C 35%, Calcium 10%, Iron 8%

 

Day 2: Lemon & Herb Roasted Veggies

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Serves: 12

Roasted veggies are so easy to make and they’re so satisfying. I love adding a little extra sea salt and freshly ground pepper with fresh herbs for maximum flavor! Add one cup of your favorite gluten-free whole grain on the side, such as quinoa, wild rice, brown rice or whole grain pasta.

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, 640mg sodium, 34g carbohydrate, 5g fiber, 6g sugars, 7g protein, Vitamin A 100%, Vitamin c 120%, Calcium 15%, Iron 10%

Day 3: Quinoa Cranberry Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves: 4

Cranberries and quinoa make the perfect combo in this recipe; it’s a great way to start your week off on the right food. Lots of flavor in this baby!

Ingredients:

1 cup SimplyNature Organic Quinoa

1 red bell pepper, finely diced

3 tablespoon Southern Grove Dried Cranberries

2 tablespoon chopped Specially Selected Unsalted Deluxe Whole Cashews

2 tablespoon finely chopped fresh basil

2 tablespoon balsamic vinegar

2 tablespoon Carlini Pure Olive Oil

2 teaspoon freshly squeezed orange juice

¼ teaspoon fresh orange zest

Stonemill Iodized Salt, to taste

Stonemill Ground Black Pepper, to taste

Directions:

  1. Cook quinoa according to package directions.

  2. In a large bowl, toss cooked quinoa with bell pepper, cranberries, cashews and basil.

  3. In a small bowl, whisk vinegar, olive oil, orange juice, orange zest, sea salt and pepper; drizzle over quinoa salad and serve.

Nutrition Information Per Serving: 300 calories, 11g fat, 1.5g saturated fat, 0mg cholesterol, 15mg sodium, 40g carbohydrate, 5g fiber, 10g sugars, 7g protein, Vitamin A 20%, Vitamin C 70%, Calcium 4%, Iron 15%

Day 4: Red Quinoa Buddha Bowl

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 70 minutes

Serves: 6

This salad is great for the fall and winter when you want to get cozy, slow down a bit and savor warm, comforting veggies and whole grains!

Ingredients:

1 cup Earthly Grains Red Quinoa

2 pounds sweet potatoes, peeled and cut into 1-inch cubes

2 tablespoon Carlini Extra Virgin Olive Oil, plus more if needed for serving

1 tablespoon SimplyNature Organic Wildflower Honey

1 teaspoon freshly squeezed lemon juice

Stonemill Iodized Salt, to taste

Stonemill Ground Black Pepper, to taste

1 small red cabbage, finely chopped

Juice of 1 large lemon

Pinch lemon zest

Directions:

  1. Preheat oven to 350°F.

  2. Place sweet potato cubes on a rimmed baking sheet.

  3. Whisk oil, honey, 1 tsp. lemon juice, salt and pepper in a small bowl and drizzle over sweet potato cubes.

  4. Bake until tender and golden brown, about 1 hour.

  5. Meanwhile, cook quinoa according to package directions.

  6. Remove from oven.

  7. Serve Buddha bowls by taking a scoop of quinoa, radicchio and sweet potatoes into six bowls and serve warm. Drizzle each bowl with fresh lemon juice and additional olive oil, if needed. Season to taste with sea salt and pepper and lemon zest.

Nutrition Information Per Serving: 420 calories, 16g fat, 1.5g saturated fat, 0mg cholesterol, 200mg sodium, 56g carbohydrate, 14g fiber, 7g sugars, 17g protein, Vitamin A 430%, Vitamin C 320%, Calcium 25%, Iron 50%

Day 5: Simple Summer Zucchini Boats

Prep Time: 10 minutes

Total Time: 10 minutes

Serves: 4

Yes, it’s a summertime staple in my home, but that doesn’t mean you can’t eat these boats all year long. They’re amazing when you’re in the mood for something raw and delicious! Serve with your favorite bean and grain for a complete meal.

Ingredients:

4 large zucchini, sliced in half lengthwise

4 cups finely chopped SimplyNature Organic Kale

2 tablespoons Carlini Extra Virgin Olive Oil

2 green apples, diced

½ cup finely chopped red cabbage

8 Brazil nuts, chopped

Juice of 2 large oranges

2 tablespoons fresh orange zest

Pinch Stonemill Crushed Red Pepper

2 teaspoons sesame seeds

Stonemill Iodized Salt, to taste

Stonemill Ground Black Pepper, to taste

Directions:

  1. Lay each zucchini half on a flat surface. Set aside.

  2. Massage the kale leaves with the olive oil using your hands until the kale is very soft and tender, about 2 minutes.

  3. Place the kale, apple, red cabbage and Brazil nuts on top of the zucchini slices. Drizzle with the orange juice, sprinkle with the orange zest, red pepper flakes, sea salt and pepper. Garnish with sesame seeds.

  4. Serve immediately.

Nutrition Information Per Serving: 270 calories, 16g fat, 2.5g saturated fat, 0mg cholesterol, 35mg sodium, 28g carbohydrate, 7g fiber, 19g sugars, 7g protein, Vitamin A 50%, Vitamin C 160%, Calcium 10%, Iron 10%

Day 6: The Best Quinoa Salad

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serves: 4

This simple quinoa salad is easy to whip up for a Friday night dinner and is delicious for lunch leftovers on Saturday!

Ingredients:

2 cups SimplyNature Organic Quinoa

2 cups Season’s Choice Frozen Sweet Peas

4 red bell peppers, diced

2 green bell peppers, diced

4 tablespoons finely chopped fresh cilantro

¼ cup Carlini Pure Olive Oil

2 tablespoons balsamic vinegar

4 teaspoons freshly squeezed lemon juice

Stonemill Sea Salt, to taste

Stonemill Ground Black Pepper, to taste

 

Directions:

  1. Cook quinoa according to package directions.

  2. Meanwhile, steam peas in a steamer basket over medium heat until bright green and tender, about 3-4 minutes.

  3. In a large bowl, combine quinoa with peppers, peas and cilantro.

  4. In a small bowl, whisk olive oil, vinegar, lemon juice, sea salt and pepper; drizzle over quinoa mixture and serve.

Nutrition Information Per Serving:  570 calories, 16g fat, 2.5g saturated fat, 0mg cholesterol, 100mg sodium, 80g carbohydrate, 14g fiber, 13g sugars, 17g protein, Vitamin A 110%, Vitamin C 360%, Calcium 8%, Iron 35%

Day 7: Irresistible Detox Kale Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves: 4

Another detox salad to get you energized for your week ahead. This recipe is perfect for a lazy Saturday night when you don’t feel like cooking. It’s a reboot after a long week of work!

Ingredients:

For the Salad:

4 large sweet potatoes, peeled and diced into 1 inch cubes

¼ cup Carlini Extra Virgin Olive Oil

2 teaspoons SimplyNature Organic Wildflower Honey

Pinch Stonemill Ground Cinnamon

Stonemill Sea Salt, to taste

Stonemill Ground Black Pepper, to taste

4 cups SimplyNature Organic Kale, stemmed and chopped

2 tablespoons pomegranate arils

2 teaspoons sesame seeds

For the Dressing:

¼ cup Carlini Extra Virgin Olive Oil

2 tablespoons SimplyNature Organic Apple Cider Vinegar

2 tablespoons balsamic vinegar

2 teaspoons SimplyNature Organic Wildflower Honey

2 teaspoons Burman’s Dijon Mustard

Pinch Stonemill Ground Cinnamon

4 chives, thinly sliced

Stonemill Sea Salt, to taste

Stonemill Ground Black Pepper, to taste

Directions:

  1. Preheat oven to 375°F.

  2. Toss sweet potatoes with oil, honey, cinnamon, salt and pepper in a large bowl; transfer to a rimmed baking sheet.

  3. Roast for 20-25 minutes or until tender and golden brown. Remove from oven.

  4. Meanwhile, whisk dressing ingredients in a small bowl.

  5. In a large serving bowl, combine sweet potatoes, kale, pomegranate arils and sesame seeds. Drizzle dressing on top; toss to coat and serve.

 Nutrition Information Per Serving: 430 calories, 29g fat, 3.5g saturated fat, 0mg cholesterol, 130mg sodium, 38g carbohydrate, 6g fiber, 7g sugar, 5g protein, Vitamin A 470%, Vitamin C 50%, Calcium 15%, Iron 10%

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