Aldi £25 Meal Plan for 2 (UK)

Shop-to-Cook Flow (Quick)

Shop: buy the list below (own-brand where possible) to target ~£25 for 2 adults, 7 days.
Batch (90 minutes): cook rice + a lentil-tomato pot + a roast tray + boiled eggs.
Pack: label tubs with dish · date · portions.
Use: follow the 7-day planner; lunches use leftovers/eggs/rice bowls.
Freeze: anything you won’t eat within 3–4 days.

Shopping List (for 2 adults, ~£25 target)

Carbs

Rice 400–500 g (dry)
Pasta (penne/spaghetti) 500 g
Potatoes 2.5 kg
Oats 1 kg

Protein / Dairy

Chicken thighs ~1 kg (veg swap below)
Eggs 12
Milk 2 L
Plain yogurt 500 g
(Optional) Cheese 150–200 g

Tins & Dry

Chopped tomatoes 2 × 400 g
Red split lentils 500 g (or 2 tins beans if you prefer)
Baked beans 1 × 400 g
Stock cubes 3–4

Veg

Onions 3–4, Carrots 1 kg, Broccoli 1 head, Frozen mixed veg 1 kg, Garlic 1 bulb

Staples

Oil, salt, pepper, paprika/chilli/cumin/mixed herbs

Veggie swap: replace chicken with tofu 800 g or 2 tins chickpeas + 1 tin butter beans and follow the same plan (roast tofu/chickpeas with the traybake).

90-Minute Batch (One Session)

00:00–00:10 – Oven 200 °C fan. Rough-chop carrots + onions + broccoli. Kettle on.
00:10–00:15 – Rice: rinse 400–500 g → saucepan with stock + water → boil, lid on, low.
00:15–00:20 – Traybake: thighs + carrots + half the onions + oil/salt/pepper → tray → oven 35–40 min.
00:20–00:25 – Lentil pot: sauté remaining onion + 2 cloves garlic 2–3 min → add 250–300 g lentils, 2×400 g tomatoes, 600 ml stock, paprika/cumin → simmer 30–35 min.
00:25–00:35 – Eggs: boil 6 (keep 6 raw for omelette) → cool → fridge.
00:35–00:45 – Pasta (for Day 1): cook 250 g, keep the rest dry for later.
00:45–01:00 – Portion:

1 tub pasta + ladle of lentil sauce (Day 1)
2 tubs rice bowls (rice + frozen veg + sliced egg or chicken)
2 tubs lentil-tomato stew (Day 4 & one lunch)
Traybake stays on tray; cover → fridge
Cool other tubs → label → fridge (or freeze items for Days 5–7).

7-Day Dinner Plan

Mon — Tomato & onion pasta (+ side salad optional)
Use the 250 g cooked pasta; heat 2 ladles of lentil-tomato pot as sauce; optional cheese.

Tue — Chicken traybake
Reheat roasted chicken thighs + carrots/onions; steam/microwave broccoli.

Wed — Egg & veg fried rice
Pan: oil → frozen veg → add cooked rice; push aside, scramble 2 eggs, combine; season.

Thu — Lentil-tomato stew (+ toast)
Reheat 1 tub; season to taste.

Fri — Baked potatoes with beans (+ cheese optional)
Bake/microwave 2 potatoes; top with baked beans (+ cheese if using).

Sat — One-pot chicken & veg rice
Shred leftover chicken; pan with frozen veg, cooked rice, splash stock/herbs; heat through.

Sun — Veggie omelette + carrot salad
Whisk 4–6 eggs, fold in chopped veg; side quick salad (grated carrot + yogurt + salt/pepper).

Lunch & Breakfast

Lunch (rotate): leftovers; egg mayo sandwiches (use the boiled eggs); rice bowls (rice + veg + egg/chicken + yogurt).
Breakfast: porridge (oats + milk/water) with yogurt; add jam/cinnamon if you have it.

Storage & Reheat

Fridge: 3–4 days · Freeze: up to 3 months (label).
Microwave: 3–4 min from chilled; 6–8 min from frozen (stir halfway).
Oven (traybake/pasta bake): 180 °C 20–25 min (covered).
Safety: cool hot food within 90 min; don’t re-freeze once defrosted.

Variations & Swaps

Veggie week: tofu 800 g (tray-roast) or chickpeas/beans in rice and stew.
Gluten-free: choose GF pasta; the rest is naturally GF.
Extra fibre/protein: add a tin of chickpeas to the lentil pot.

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