Meal planning has been a such a challenge lately with rising prices and partially empty shelves! My son works at the Aldi I shop at and he said they just aren’t getting as much on the trucks right now as they used to. Here’s hoping that this changes soon!
Anyway, the key to successful meal planning lately seems to be have a plan, but be flexible! 🙂 This was very true for me today when I had to alter plans for a couple of our dinners at the store because I couldn’t get all the items I needed for the original meals I had planned.
Here’s a look at what we are eating this week:
Breakfast Options
- Breakfast Burritos – Tortillas, Eggs, Shredded Cheddar, and Sausage
- Toast with Raspberry Fruit Spread
- Eggs
- Oatmeal with Frozen Blueberries and Almond Milk
- Clementines
- Bananas
- Cantaloupe
Lunch Options
- Turkey/Cheddar Sandwiches on Whole Wheat Bread
- Cheese Quesadillas
- Peanut Butter and Jelly Sandwiches with Whole Wheat Bread and Raspberry Fruit Spread
- Ramen
- Leftovers
- Served with one or two of the following options: grape tomatoes, clementines, grapes, bananas, pickles, pretzels, cheese crackers
Dinners
- Beef Tacos, Refried Beans, Rice, Fruit
- Meximelts, Rice, Fruit
- Turkey and Bean Chili, Cornbread, Fruit
- Chicken Cordon Bleu, French Fries, Sautéed Brussel Sprouts, Fruit
- Parmesan Chicken Tenders, Southwest Chopped Salad, Clementines
- Chicken Stroganoff, Noodles, Green Beans, Fruit
- Sausage Casserole (recipe coming), Fruit
Fruit options for dinner this week: grapes, kiwi, pineapple, cantaloupe
What’s on your meal plan this week? Are you also experiencing inventory issues when you grocery shop?
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