It’s officially spring for us in the United States! In West Virginia, that means fairly seasonable weather. This week it’s rain, rain, and more rain. The sun has peeked through several days, and if you’re cooped up like our family of five (#quarantine) you’re getting outside as much as possible.
You may or not have access to these ingredients (March 2020) at your local Aldi, so if not, pin this meal plan for later :). If you need some ideas for how to meal plan from your pantry, we’ve got some ideas here. If you’re looking for other Aldi meal plans, check here.
We try to incorporate as many seasonal options as possible, mostly because seasonal produce is more budget-friendly. That list will grow as we get further into spring.
Spring Aldi Meal Plan
Feel free to mix up the dinners/days in the plan. We eat fish/seafood on Fridays during Lent, but typically do family pizza night most Fridays.
These dinners in this spring Aldi meal plan comfortably feed our family of five (two grownups, three kids 2,5,7) with leftovers some or event most days. While our kids aren’t picky eaters, at least one of the three prefers deconstructed versions of some soups and salads. If I’m preparing something like the arugula salads for dinner, I’ll just plate up the ingredients separately instead of mixing up like a salad. If you’re worried your kids won’t eat meals like this, start there!
Remember, price and product availability will vary from region to region.
Sunday-Shrimp fajita rice bowls
Monday-Goat cheese/apple grilled cheese/veggie chips
Wednesday-Quick Korean Beef and Rice Bowls (Unicorns in the Kitchen)
Thursday-Chicken & Arugula Salad with Goat cheese and Apples, Baked Sweet Potatoes
Friday-Salmon, sweet potatoes and asparagus
Saturday-Mushroom spinach garlic pasta