Need a meal plan that is full of delicious family friendly meals, an easy to shop grocery list that sends the ingredients straight to your doorstep AND that is completely free? This meal plan is exactly that! Every recipe is less than $30 and under 30 minutes to make. Here is your plan for the week.
What could be better than having your groceries delivered straight to your door? Nothing, expect for maybe this meal plan that will get dinner on the table for less than $30 and under 30 minutes for your busy family.
If you haven’t tried Insacart or are worried if it’s more expensive just give it one try! I promise you will end up saving money. Use the code: MDOW114103 at check out to get $10 off!
Instacart Grocery How To:
I did all the grocery lists for you so all you have to do is click the links of the recipes you want to make and add the items to your cart. Make sure to check the quantities in the recipes and double check your fridge and pantry for what you already have on hand.
When you get to the grocery list page make sure you click the + button for any ingredients you don’t have on hand. If there is an item that is out of stock just pick a replacement.
Next pick your delivery time and date and get your groceries delivered directly to your doorstep.
Now let’s make these recipes!
Instacart Aldi 5 Day Dinner Menu:
Shredded Beef Tacos:
Ingredients:
- 1 Container Barbacoa Beef, cooked to package directions
- 12 Corn Tortillas
- 1/4 cup Oil (Pantry Item)
- 2 cups Cheddar Cheese, Shredded
- 2 cups Iceberg Lettuce, Shredded
- Table Salsa or Hot Sauce of Choice
Directions:
- Cook the beef according to package directions.
- Preheat a nonstick skillet over medium heat. Add 1/4 cup oil.
- Dip the tortillas into the hot oil for 20 seconds.
- Transfer the tortillas to a foil lined baking sheet and stuff with 3 tablespoons shredded beef. Fold over and season with salt on top.
- Broil for 1-2 minutes or until crispy and then flip over and broil for another 1-2 minutes on the other side. Watch carefully.
- Remove from the broiler and fill with cheese, lettuce, and salsa. Serve immediately.
BBQ Chicken Pull Apart Slider:
Ingredients:
- 1 rotisserie chicken, shredded
- 1 cup BBQ sauce
- 1 bag Hawaiian Rolls (9 rolls)
- 1 1/2 cup cheddar cheese or pepper jack cheese, shredded
- 1 tablespoon cilantro, roughly chopped
- 1/4 of a red onion, sliced thin
- 1/4 cup diced canned Ortega chilies, drained
- 1/4 cup butter, melted (Pantry Item)
- 1 teaspoon dry ranch dressing mix
Directions:
- Add chicken BBQ sauce and cheese to a mixing bowl and stir to combine.
- Line a cookie sheet with parchment paper and preheat the oven to 375 F.
- Cut the Hawaiian rolls in half and top with the chicken mixture.
- Combine melted butter with dry ranch mix in a small bowl.
- Sandwich the two sides together and then brush the top buns with the ranch butter.
- Bake for 10 minutes or until golden brown and all the cheese is melted inside.
Chicken Pot Pie:
Ingredients:
- 4 Tablespoons Butter (Pantry Item)
- 1 White Onion, Diced
- 1 Pound Bag Carrots, Peeled, Diced
- 1 Stalk Celery, Diced
- 1/4 Cup All Purpose Flour (Pantry Item)
- 3 Cups Rotisserie Chicken, Diced
- 3 Cups Chicken Stock
- 1-2 Teaspoons Kosher Salt (to taste)
- 1/8 Teaspoon Black Pepper
For The Topping:
- 1 Can Premade Biscuits
- 4 Tablespoons Butter, Melted (Pantry Item)
- 1 Teaspoon Italian Seasoning
- 1/4 Cup Parmesan Cheese, Shredded
- Kosher Salt (to taste)
Directions:
- Melt the butter over medium heat in a large stock pot or Dutch oven. Add onion, carrot, celery and saute for 3 minutes.
- Add the flour and stir to combine.
- Add rotisserie chicken, chicken stock and salt and pepper and bring to a simmer.
- Cover and cook for 15-20 minutes.
- Meanwhile prepare the topping by preheating the oven to 350 degrees F.
- Place the butter, Italian seasoning, cheese in an 8 inch cake pan and mix to combine. Coat the biscuits on each side with the mixture and place in a circular pattern. Bake according to package directions (about 12-14 minutes).
- Ladle the pot pie into bowls and top with biscuits
Baked Potato Soup:
Ingredients:
- 6 Slices of Bacon
- 1/2 Cup White Onion, Diced
- 2 Cloves Garlic, Minced
- 1 Head Cauliflower, Roughly Chopped
- 5 Cups Russet Potatoes, Peeled and Diced Small (about 1/2 inch cubes)
- 5 Cups Chicken Broth
- 1/2 Cup Heavy Cream
- 2 Teaspoons Kosher Salt
- 1/2 Teaspoon Black Pepper
Optional Toppings:
- 1 Cup Cheddar Cheese, Shredded
- 2 Tablespoons Green Onions, Chopped
Directions:
- In a large dutch oven or stockpot preheated over medium low heat, cook the bacon until crispy. Remove the bacon and crumble or chop roughly. Set aside to use for a topping.
- Remove most of the bacon grease (leaving about 2 teaspoons in the pot). Add the onion and garlic and sauté for 2-3 minutes.
- Add the cauliflower and potatoes and cook for an additional 5 minutes.
- Add the chicken broth and milk and cover with a lid. Cook for 15-20 minutes or until the potatoes are fork tender and cooked through.
- Blend with an immersion blender or carefully use a blender to blend until the soup is semi-smooth with still some chunks. *If you are using a blender make sure you do not cover with a lid or it can explode out of the blender. Cover with a towel instead.
- Add the salt and pepper and cook for an additional 5-7 minutes.
- Ladle the soup into your bowls and finish with your favorite toppings.
10 Minute Salsa Verde Chicken Tacos:
Ingredients:
- 1 Rotisserie Chicken, Shredded
- 1 Jar Salsa Verde
- 12 Corn Tortillas
- 2 Cups Cheddar Cheese, Shredded
- 1 Cup Pre-made Pico De Gallo
- 1 Avocado, Dice
Directions:
- Combine the rotisserie chicken with salsa and either microwave for 1-2 minutes to warm through or place in an oven safe baking dish and place under the broiler for 2-5 minutes to warm through (be careful to stir occasionally to prevent burning).
- Warm the tortillas by wrapping them in a wet paper towel and microwaving for 1 minute.
- Prepare the toppings.
- To serve add the chicken and toppings to the tortillas
