Meal Plan based on Aldi Ad for Wednesday 22, 2017. 7 meals under $45!

Aldi prices may vary by region.


  • 5 lb Chicken breast, boneless skinless $1.49/lb (alternatively you can buy 2 whole chickens @ $0.95/lb if you want to use a slow cooker ahead of time and shred the chicken instead)= $7.45
  • 3-4 lb pork roast$1.49/lb = $6
  • 5 lb drumsticks $0.69/lb = $3.45


  • 2 Garlic head $0.89 ea (or one jar minced $1.99)
  • 1 Broccoli pkg $1.74
  • Ginger, ground $1.69
  • 2 Yellow onion, medium $1.89/bag

Canned Goods

  • 2 box Chicken broth $0.69


  • Honey $1.25
  • Lemon juice, fresh $0.25/ea
  • Soy sauce, low-sodium $0.99/ 10-ounce bottle
  • Ketchup $0.99

Baking & Spices

  • Salt and pepper $1.99
  • Brown sugar $0.89
  • Cornstarch $0.89


  • Butter $2.69
  • Cheddar cheese, sharp $1.89

Oils & Vinegar

  • Cooking oil $1.59
  • Rice or apple cider vinegar $1.39
  • Balsamic vinegar $1.39

Pasta & Grains

  • 1 bag Rice $0.99


  • Rolls, bread $0.85

Total $42.73 that’s 7 meals for a family of 4 for under $45 plus leftovers!


Honey Garlic Chicken Drumsticks

This recipe does not have a make ahead option; however, it only takes 45 minutes from start to table.

You can also use a slow cooker for this recipe! Just place all the chicken drumsticks in the bottom of a slow cooker, season them with salt and pepper, and pour the sauce over the chicken legs. Be sure to mix the sauce beforehand. Cook on low for 6 hours or high for 4. Just remember, the skin does not crisp so you may want to finish it up in the oven for about 15 minutes on 425.

Serves – 6 to 8


  • 5 lbs chicken drumsticks
  • Salt and pepper
  • 1/4 tsp. crushed red pepper flakes
  • Sauce:
  • 1 tsp. olive oil
  • 1/2 cup honey
  • 2 tbsp. soy sauce
  • 1/4 cup chicken broth
  • 1 small onion, diced
  • 5 garlic cloves, minced
  • 1 tsp. cornstarch


  1. Preheat oven to 425F. Line a baking sheet with aluminum foil for easy clean up. Add a wire rack on top if possible.
  2. In a small saucepan over medium heat, add oil. When hot, stir in garlic and onions: cook for a few minutes, stirring constantly.
  3. Add honey and soy sauce. Stir together the broth and cornstarch. Pour into pan and bring to a boil. Cook until the sauce has thickened, about 5 minutes. Remove from heat.
  4. Pat chicken so it is dry. Place onto rack and season with salt, pepper, and crushed red pepper flakes.
  5. Place into oven and cook for 10 minutes. Flip chicken and cook for another 10 minutes. Coat chicken with some sauce and cook for another 5 minutes. Flip one more time and coat the other side of the chicken. Cook for 5-10 minutes, or until chicken reaches 160F and juices run clean.
  6. Serve chicken with rice and steamed veggies if desired (and do not forget to pour on any extra sauce that is remaining!)


The Best Baked Chicken Legs

Author: Melissa Griffiths

You can also use a slow cooker for this recipe! Just place all the chicken drumsticks in the bottom of a slow cooker, season them with salt and pepper, and pour the sauce over the chicken legs. Be sure to mix the sauce beforehand. Cook on low for 6 hours or high for 4. Just remember, the skin does not crisp so you may want to finish it up in the oven for about 15 minutes on 425.

Serves – 6 to 8


  • 2½ pounds chicken legs
  • ¾ cup honey
  • ½ cup soy sauce
  • ¼ cup ketchup
  • 2-3 cloves garlic, minced
  • salt and pepper


  1. Preheat the oven to 350 degrees. Lay the chicken legs out and give them a good sprinkling of salt and pepper on both sides. Put them in a foil-lined baking dish with high sides (the foil is to make clean up easier and is not essential). A high sided sheet pan is the best option because the sides keep everything in but it is big enough that the chicken isn’t drowning in the sauce. It will caramelize best if half of the chicken is poking out of the sauce while cooking.
  2. In a glass measuring cup measure out the honey, soy sauce, and ketchup. Add the minced garlic and stir. If the mixture doesn’t combine well microwave it on high for thirty seconds and stir again. Pour the honey mixture over the chicken legs.
  3. Put the chicken legs in the oven and bake for 45 minutes. Take the chicken out of the oven and rotate it so that the bottom that was in the sauce is now on the top out of the sauce. Put the legs back in the oven. Raise the heat to 425 degrees and bake until the sauce is bubbly and starts to caramelize on the chicken legs. This should take about 15 minutes. Remove the chicken from the oven and allow to rest for 5 minutes before serving.




  • 1 3-4 lb pork roast (mine was bone-in pork shoulder)
  • 1 cup broth
  • ¼ cup balsamic vinegar
  • ¼ cup soy sauce
  • 2 TBSP honey
  • 2 tsp minced garlic


  1. Place roast in slow cooker. Combine remaining ingredients in a 2-cup measuring cup. Whisk together and pour over roast. Cook on low 10-12 hours for that fall-apart, insanely tender type of meat. (Or on high 6-8 hours.)
  2. Prior to serving, ladle out about ¼ cup of the juice in the crock pot and strain into a measuring cup. Whisk in 2 tsp cornstarch. Add in enough juice to make 1 cup. Microwave on high for 30 seconds and whisk again. Drizzle sauce over meat prior to serving.


Garlic Chicken

Serves 4

  • 1 pound boneless skinless chicken breasts
  • 4 garlic cloves, minced
  • 3 tablespoons brown sugar
  • 1 tablespoon oil
  • 1 tablespoon butter


  1. Preheat oven to 425°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
  2. In small sauté pan, sauté garlic with in the oil until tender.
  3. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
  4. Season chicken with salt and pepper. Place butter in a pan on medium heat and brown chicken. Place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
  5. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.
  6. Broil for the last 5-10 minutes to make the skin crispy and golden.


Quick Teriyaki Chicken Rice Bowls Recipe

Servings: 6


  • 2 lbs boneless skinless chicken thighsor breasts or mix of both
  • 1/3 cup honey
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1 Tablespoon freshchopped ginger OR 2 teaspoons ground ginger
  • 2 cloves garlic minced
  • 1/2 cup sweet onion chopped
  • 1/4 teaspoon ground black pepper
  • 3 Tablespoons cornstarch + 1/4 cup cold water
  • Broccoli (optional)
  • Rice (optional)


  1. Place chicken in slow cooker.
  2. In a mixing bowl, whisk together honey, soy sauce and vinegar. Add ginger, garlic, onion and pepper. Whisk well. Pour the mixture over chicken. Cover slow cooker. Cook on LOW for 6 hours or on HIGH for 4 hours.
  3. When done, DO NOT turn off the slow cooker. Shred chickenwith two forks.
  4. In a small measuring cup, whisk cornstarch with cold water. Add to slow cooker and stir. Let cook for 10 minutes and stir again. The mixture should thicken.
  5. Serve over rice with a side of broccoli


One-Pan Cheesy Chicken, Broccoli, and Rice

Serves: 4-6


  • 3 tablespoons extra virgin olive oil
  • ½ medium yellow onion, diced finely
  • 1 pound boneless skinless chicken breasts, cut into bite sized pieces
  • 2 cloves of garlic, minced
  • 1 teaspoon of kosher salt and freshly ground pepper to taste
  • 1 cup uncooked extra long grain white rice
  • 2½ cups broccoli florets, cut into bite sized pieces
  • 2½ cups of low-sodium chicken broth
  • 2 cups shredded extra sharp cheddar cheese


  1. In a large skillet or pan, sauté onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.
  2. Once onions soften, increase the heat to medium high and add chicken to the pan.
  3. Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
  4. Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
  5. Add the uncooked rice in the olive oil and sauté it for a couple of minutes.
  6. Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.
  7. Cook chicken and rice mixture covered for about 12 minutes.
  8. Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.
  9. Continue to cook covered another 8 minutes on low or until broccoli and rice are both tender.
  10. Remove from heat and stir in half a cup of cheese.
  11. Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.


You need a large skillet or pan with a higher edge for this dish to hold everything.



serves: 4


  • 4 boneless skinless chicken breasts
  • 3 tablespoons butter
  • ⅓ cup chicken broth
  • 4 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 2 teaspoons minced garlic
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste (I used 1 teaspoon salt and ¼ teaspoon pepper)


  1. Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.
  2. Melt butter in a large skillet over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer chicken to prepared baking sheet.
  3. In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper.
  4. Pour sauce over chicken. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through. Every 5-10 minutes spoon the sauce from the pan over the chicken.




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