ALDI Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Scrambled Egg and Zucchini Skillet on English Muffins
Description: Two eggs are scrambled with diced fresh zucchini in a quick skillet, seasoned with garlic, salt, and pepper for a satisfying savory breakfast-style dinner. The fluffy egg and zucchini mixture is piled onto a toasted English muffin half for a hearty open-faced meal sized perfectly for one.
Sale items used: Zucchini ($1.19/lb), L'oven Fresh Plain English Muffins 12 oz ($1.59)
Prep time: 15 minutes
Serving note: Use 1 small zucchini (approximately 0.35 lb, about $0.42 worth), 2 large eggs from home or pantry, and 1 English muffin (split and toasted). The 12 oz package contains 6 muffins so you will have 5 remaining for other uses or snacks through the week.
Recipes:
- Scrambled Eggs with Zucchini - Sugar & Snap Peas
- Southwestern Style Scrambled Egg Beaters on English Muffins

Tuesday
Meal: Avocado and Grape Tomato Bruschetta on Sliced Sourdough
Description: Ripe mini avocado is mashed and spread onto thick slices of toasted sourdough, then topped with halved grape tomatoes tossed in olive oil, fresh basil, and a pinch of salt for a bright bruschetta-style open sandwich. This fresh, no-cook topping comes together in minutes and makes a light yet satisfying vegetarian lunch or dinner for one.
Sale items used: Bagged Mini Avocados 6-pack ($2.89), Cherub Grape Tomatoes 10 oz ($1.99), Specially Selected Sliced Sourdough Round 24 oz ($3.49)
Prep time: 10 minutes
Serving note: Use 1 mini avocado from the 6-pack, about 3 oz of grape tomatoes (roughly one-third of the 10 oz package), and 2 thick slices of sourdough. The remaining avocados and tomatoes carry forward to Thursday and other snacking through the week.
Recipes:
- Easy Avocado Bruschetta Recipe - Ruchiskitchen
- Avocado Bruschetta Recipe With Balsamic Glaze
- Avocado Bruschetta (with Cherry Tomatoes) - Green Valley Kitchen

Wednesday
Meal: Zucchini and Egg Fried Rice with Frozen Blueberry Yogurt Sauce
Description: Diced zucchini is stir-fried with cooked rice and two scrambled eggs in a hot skillet with soy sauce and sesame oil for a quick single-serving fried rice. The warm bowl is finished with a cool drizzle of blended frozen blueberries stirred into plain yogurt for a sweet-tart sauce that contrasts beautifully with the savory rice.
Sale items used: Zucchini ($1.19/lb), Season's Choice Frozen Blueberries 24 oz ($3.79), Friendly Farms Nonfat Yogurt Plain or Vanilla 32 oz ($2.59)
Prep time: 20 minutes
Serving note: Use 1 small zucchini (approximately 0.35 lb, about $0.42 worth), 2 eggs, 1 cup cooked rice (from pantry), and about 1/3 cup frozen blueberries with 3 tablespoons plain yogurt for the sauce. The remaining blueberries and yogurt are used again on Friday.

Thursday
Meal: Peach and Avocado Brioche Bun Stacks with Greek Yogurt Herb Dressing
Description: Sliced fresh peach and creamy mini avocado are layered onto a toasted brioche bun to create a sweet-savory stacked sandwich, finished with a dollop of Greek yogurt mixed with fresh herbs and a squeeze of lemon. This elegant yet simple meal highlights peak summer produce and makes a beautiful single-serving lunch or light dinner.
Sale items used: Peaches ($1.39/lb), Bagged Mini Avocados 6-pack (already purchased), Specially Selected Brioche Burger Buns 10.58 oz ($3.99), Friendly Farms Nonfat Greek Yogurt Assorted Varieties 32 oz ($2.79)
Prep time: 10 minutes
Serving note: Use 1 medium peach (approximately 0.4 lb, about $0.56 worth), 1 mini avocado from the already-purchased 6-pack, and 1 brioche bun. Mix 3 tablespoons of Greek yogurt with dried or fresh herbs from pantry for the dressing. The brioche bun pack contains 4 buns so extras remain for snacking or other meals.

Friday
Meal: Blueberry and Peach Yogurt Grain Bowl with Toasted Everything Sourdough
Description: A generous scoop of Greek yogurt is layered over cooked farro or oats, then topped with fresh sliced peach and a warm blueberry compote made from frozen blueberries simmered briefly with a touch of honey. Thick slices of toasted everything sourdough are served alongside for dipping and scooping, making this a filling and nourishing end-of-week bowl for one.
Sale items used: Season's Choice Frozen Blueberries 24 oz (already purchased), Peaches ($1.39/lb), Friendly Farms Nonfat Greek Yogurt Assorted Varieties 32 oz (already purchased), Specially Selected Everything Sourdough 24 oz ($3.49)
Prep time: 15 minutes
Serving note: Use about 1/2 cup frozen blueberries (from the already-purchased bag), 1 medium peach (approximately 0.4 lb, about $0.56 worth), and 1/2 cup Greek yogurt. Serve with 2 slices of toasted everything sourdough. Cook 1/2 cup oats or farro from pantry as the grain base.

SHOPPING LIST

Buy on sale:
- Zucchini (0.7 lb total across Monday and Wednesday): $0.83
- L'oven Fresh Plain English Muffins 12 oz (x1 pack): $1.59
- Bagged Mini Avocados 6-pack (x1 pack): $2.89
- Cherub Grape Tomatoes 10 oz (x1 pack): $1.99
- Specially Selected Sliced Sourdough Round 24 oz (x1 pack): $3.49
- Season's Choice Frozen Blueberries 24 oz (x1 pack): $3.79
- Friendly Farms Nonfat Yogurt Plain or Vanilla 32 oz (x1 pack): $2.59
- Peaches (0.8 lb total across Thursday and Friday): $1.11
- Specially Selected Brioche Burger Buns 10.58 oz (x1 pack): $3.99
- Friendly Farms Nonfat Greek Yogurt Assorted Varieties 32 oz (x1 pack): $2.79
- Specially Selected Everything Sourdough 24 oz (x1 pack): $3.49

Pantry staples needed:
- Eggs (2 per day on Monday, Wednesday)
- Olive oil
- Garlic
- Salt and pepper
- Dried or fresh basil
- Soy sauce
- Sesame oil
- Cooked rice or farro
- Oats (if using for Friday grain bowl)
- Honey
- Lemon juice