Budget Friendly Aldi Meal Prep

24 servings for $55 - Sheet Pan Pancakes, Crockpot Chicken and Veggie Tikka Masala, High Protein Mac and Cheese, Tortellini Pasta Salad, Buffalo Chicken Cutlets with Ranch Slaw and Potatoes

Grab a simple list of groceries from your local ALDI and follow this meal prep to make 24 servings of high protein food for just $55. No ALDI close by? You should be able to get all of these ingredients from a standard grocery store.

What’s on the menu:

• Blueberry Protein Sheet Pan Pancakes

• Crockpot Chicken and Veggie Tikka Masala

• High Protein Mac and Cheese

• Tortellini Pasta Salad

• Buffalo Chicken Cutlets with Ranch Slaw and Roasted Potatoes

Game Plan

Start by setting up the crockpot with the tikka masala recipe. Then, move on to baking the sheet pan pancakes. While those bake, prep the mac and cheese and place the potatoes in the oven to roast. Finally, make the tortellini pasta salad and finish with the buffalo chicken cutlets.

Crockpot Chicken and Veggie Tikka Masala

Cook Time: 15 minutes hands on | 4 servings | Store in Fridge 4 days

Ingredients:

• 1 ½ lbs boneless skinless chicken thighs

• 8oz mini sweet peppers

• 1 (15oz) can chickpeas

• 1 (13.5 oz) can coconut milk

• 1 (15oz) jar tikka masala simmer sauce

• 1 (16oz) bag frozen cubed butternut squash

• 1 tsp kosher salt

• 1 tsp garlic powder

• 1 tsp ground cumin

• ½ tsp garam masala

• 4 cups cooked white rice

Instructions:

1. Cut 1 ½ lb boneless skinless chicken thighs into bite sized cubes and place in a crockpot.

2. Open, drain and rinse 1 can chickpeas, open 1 can of coconut milk and 1 jar tikka masala simmer sauce. Pour all of that into the crockpot along with 1 bag frozen cubed butternut squash, 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp ground cumin and ½ tsp garam masala.

3. Stir all ingredients and set crockpot on low. Cook on low 4-6 hours. Serve over white rice.

Blueberry Protein Sheet Pan Pancakes

Cook Time: 40 minutes | 6 servings | Store in Fridge 5 days

Ingredients:

• 3 cups buttermilk protein pancake mix

• 2 ¼ cups water*

• 1 pint blueberries

• 1 package maple chicken breakfast sausage links - optional for serving with pancakes

Make pancakes with milk instead of water to add more protein to each serving.

Instructions:

1. Preheat oven to 375F and line a baking sheet with parchment paper and spray the parchment paper with oil.

2. Place 3 cups buttermilk protein pancake mix in a large mixing bowl along with 2 ¼ cups water. Mix together with a whisk. I needed to add a bit more water to thin.

3. Pour batter onto baking sheet and spread evenly with a spatula.

4. Wash 1 pint of blueberries and sprinkle over the batter.

5. Place sheet pan in the oven and bake at 375F for 25-30 minutes.

6. Allow to cool and cut into 12 slices - each serving will be 2 slices.

7. Serve with syrup or greek yogurt and cooked maple chicken sausages.

High Protein Mac and Cheese

Cook Time: 20 minutes | 4 servings | Store in Fridge 4 days

Ingredients:

• 1 box white cheddar chickpea mac and cheese

• 1 package chicken sausage - I used chicken cheddar bratwurst

• ½ cup whole milk

• 2 tbsp butter

• 1 (12oz) bag frozen broccoli florets

We are using ¼ cup more milk than the package recommends to make more sauce to coat the additional ingredients.

Instructions:

1. Boil salted water and cook 1 package mac and cheese noodles according to package instructions.

2. While the noodles boil, cut 1 pack chicken sausage into bite sized pieces and place in a skillet. Cook over medium heat, tossing frequently until the sausage pieces are browned on all sides.

3. Microwave 1 bag frozen broccoli to steam

4. When the noodles are boiled, drain and return to the pot. Mix in milk and butter. Once butter has melted, stir in cheese packet.

5. Add cooked sausage and broccoli to the pot and stir.

Tortellini Pasta Salad

Cook Time: 30 minutes | 6 servings | Store in Fridge 4 days

Ingredients:

• 2 (8.8oz) containers of cheese tortellini

• 1 cucumber

• 8oz mini sweet bell peppers

• 10oz container grape or chery tomaotes

• 8oz sliced genoa salami

• 1 packet Italian salad dressing mix

• ¼ cup red wine vinegar

• 3 tbsp water

• ¼ cup olive oil

Instructions:

1. Boil 2 packs cheese tortellini in salted water according to package instructions. Drain and rinse with cold water to cool.

2. While the tortellini cooks, prep the other ingredients. Peel, deseed and chop 1 cucumber. Deseed and chop 8oz mini sweet bell peppers. Quarter 10oz cherry or grape tomatoes. Cut 8oz sliced genoa salami into bite sized pieces.

3. Add all ingredients to a mixing bowl along with the cooked and cooled tortellini.

4. Pour ¼ cup red wine vinegar and 3 tbsp water in a small jar. Add 1 packet Italian salad dressing mix to the jar and shake. Add ¼ cup olive oil to the jar and shake again.

5. Pour Italian dressing into the mixing bowl and toss.

Buffalo Chicken Cutlets with Ranch Slaw and Roasted Potatoes

Cook Time: 1 hour | 4 Servings | Store in fridge 4 days

Ingredients

• 1 (24oz) bag baby yellow potatoes

• 1 tbsp olive oil

• 1 packet ranch dressing or dip mix

• 14oz bag coleslaw mix

• ½ cup ranch dressing

• 4 frozen breaded chicken breast fillets

• ½ cup medium buffalo wing sauce

If you are sensitive to spice you can toss the cutlets in a mix of ranch dressing and buffalo wing sauce OR replace the wing sauce with barbecue sauce.

Instructions

1. Preheat oven to 400F and line a baking sheet with parchment paper.

2. Wash and quarter 1 bag of baby yellow potatoes place on the baking sheet. Drizzle with 1 tbsp olive oil and season with 1 packet ranch dressing mix.

3. Bake in oven at 400F for 35-40 minutes.

4. While the potatoes bake, mix 14oz bag coleslaw mix with ½ cup ranch dressing. Toss to coat the mix evenly and set aside.

5. Place 4 frozen breaded chicken fillets in your air fryer basket and air fry at 400F for 15 minutes flipping once halfway. ** If you don’t have an air fryer, bake in the oven with the potatoes according to package instructions

6. Once chicken is baked, toss the cutlets in the buffalo wing sauce. Serve with potatoes and with coleslaw on top.

If prepping ahead of time, bake potatoes and toss slaw with ranch. Air fry chicken cutlets and reheat potatoes just before eating.