Pantry Items of the Day (according to Martha): Here are the basic baking staples you need for a well-stocked pantry. Pure vanilla extract and other extracts, vanilla beans, baking soda, baking powder, unsweetened and semisweet dark chocolate, Dutch- process cocoa powder, unflavored gelatin, dry yeast, cornstarch- store ingredients in airtight containers, away from heat and light sources. Extracts will last several years; leavenings lose their potency after about one year, and should be discarded on their expiration dates.
Despite the setback, I am excited to begin sharing with you some of the meals that our family enjoys, utilizing ingredients purchased from Aldi. I hope that this week’s menu plan provides you some new ideas for your dinner hour, as well as providing you a very budget-friendly dinner.
One of my favorite take-out foods is Chinese food. I love a good Chicken Lo Mein and was so excited when I happened upon this excellent recipe to make this dish at home. With some of my own modifications, I was able to make this dish with ingredients purchased at our local Aldi.
This dish is a hit with our entire family, even the broccoli & mushroom haters in the bunch. This dish just has something for everyone in the family. Because it is a pasta dish, the chicken and vegetables are easily stretched, keeping you well under budget.
To be honest, we do not normally serve a side with this dish, but we were to include a side with this dish so I will add a side of applesauce for the kids.
I love to double the recipe to eat it for lunch or a yummy late night snack!
Please check Meredith’s blog for her breakdown and meal plan for the evening. It sounds like she has something very yummy going in her kitchen. I think I would like to eat over there!
8 ounces thin spaghetti (if linguine is available, I prefer this over the spaghetti)
2/3 pound skinless, boneless chicken (3 chicken breasts, dethawed overnnight)
1 cup fresh button mushrooms
1 tablespoon vegetable oil
1 bag frozen broccoli pieces
3 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon ketchup
Cook pasta as directed. Clean & chop mushrooms. Heat oil. Cut chicken in bite size pieces. When all the chicken is cut, add it to the skillet. Add mushrooms and broccoli to the skillet. Cook for five to six minutes or until mushrooms have released their liquid and chicken is cooked through. Add soy sauce, vinegar, and ketchup. Stir to combine. Add cooked pasta and serve immediately.
Serve with ramekins of applesauce.
8 ounces thin spaghetti- .25
2/3# chicken breasts (approximately 1/4 of a bag)- $1.75
1 cup fresh mushrooms- .79
1 bag frozen broccoli- .79
1 jar applesauce- .69
(Other ingredients listed are considered staple items according to Iron Chef Mom guidelines)
Total Cost To Feed Four: $4.27
Cost Per Person: $1.07
Note: This recipe will be added to “the Aldi Queen” and all ingredients listed will be added to my weekly menu planner. My planners are posted every Friday so you can get a week’s worth of ideas and a grocery list in one stop!