One trip to Aldi and one smart cart can turn into five full dinners for the week. Here is exactly what to buy and how those same ingredients stretch across five family meals with almost nothing left behind.
A quick note before we start: the shopping list at the bottom is built so ingredients overlap and get used up across the week, which is what keeps the total low and the food waste near zero.
Each recipe serves four, and prices are approximate Aldi costs that may vary by region and season.
1. One-Pan Sausage and Peppers Pasta
We start the week with a single skillet that does everything, pasta included. Fewer dishes, more flavor, and dinner on the table fast.
Ingredients
- 1 pound Italian sausage, casings removed
- 1 bell pepper, sliced
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 jar (24 ounces) marinara sauce
- 3 cups water
- 12 ounces penne pasta
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
Heat a large deep skillet over medium-high heat and add the sausage, breaking it into crumbles with your spoon.
Cook for 5 to 6 minutes until browned and no pink remains.
The browned bits left in the pan are pure flavor, so do not scrape them out.
Add the sliced pepper and onion and cook for 3 to 4 minutes until they begin to soften.
Add the garlic and stir for 30 seconds until fragrant, keeping it moving so it does not burn.
Pour in the marinara, water, and dry penne, then stir well to make sure the pasta is fully submerged in the liquid.
Bring it to a gentle boil, then lower the heat to a steady simmer and cover.
Cook for 12 to 14 minutes, stirring a few times so the pasta does not stick, until the penne is tender and most of the liquid has been absorbed into a thick sauce.
Sprinkle the mozzarella over the top, cover for 2 minutes until it melts, then season with salt and pepper.
2. Sheet Pan Chicken Fajitas
Night two leans on the same peppers and onions for a sizzling, hands-off fajita night.
The oven does the work while you set the table.
Ingredients
- 1 1/2 pounds chicken breast, sliced into strips
- 2 bell peppers, sliced
- 1 onion, sliced
- 3 tablespoons oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 8 flour tortillas
- Salt and pepper to taste
Instructions
Preheat your oven to 425 degrees Fahrenheit.
On a large sheet pan, toss the chicken strips, peppers, and onion with the oil, cumin, chili powder, garlic powder, paprika, salt, and pepper until everything is evenly coated.
An even coat of oil and spice helps it all roast instead of steam.
Spread everything out in a single layer with a little space between the pieces.
Crowding traps steam and keeps things from browning, so use two pans if your pan looks packed.
Roast for 18 to 20 minutes, stirring once halfway through.
The fajitas are done when the chicken is cooked through with no pink in the center and the peppers have softened with charred, caramelized edges.
While the pan roasts, warm the tortillas in a dry skillet for about 20 seconds per side until soft and pliable.
Pile the chicken and vegetables into the warm tortillas and serve.
3. Loaded Nacho Skillet
A fun, shareable dinner built from pantry staples and a pound of ground beef.
This is the meal the whole table digs into at once.
Ingredients
- 1 pound ground beef
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 can (15 ounces) black beans, drained and rinsed
- 1 bag tortilla chips
- 2 cups shredded cheddar cheese
- Toppings: diced tomato, sour cream, salsa, green onions
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Brown the ground beef in a skillet over medium-high heat, breaking it into small crumbles, for 6 to 7 minutes until no pink remains.
Drain off the excess grease so the nachos do not turn oily.
Stir the cumin, chili powder, and garlic powder into the beef, along with the drained black beans.
Cook for 2 minutes until everything is warm and evenly seasoned.
Spread the tortilla chips across an oven-safe skillet or baking sheet.
Scatter the beef and beans over the chips,
Then blanket the whole thing with the shredded cheddar.
Layering the cheese on top helps it melt into every corner.
Bake for 6 to 8 minutes, just until the cheese is fully melted and gooey.
Pull it out and finish with diced tomato, sour cream, salsa, and green onions.
Serve straight from the skillet while hot.
4. Creamy Tomato Tortellini Soup
The middle of the week gets cozy with a five-ingredient soup that tastes far richer than the effort suggests.
It is a warm hug in a bowl.
Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 jar (24 ounces) marinara sauce
- 4 cups chicken or vegetable broth
- 1 package (about 9 ounces) cheese tortellini
- 1 cup heavy cream
- Salt and pepper to taste
- Parmesan and fresh basil, for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the garlic and stir for 30 seconds until fragrant, being careful not to let it brown, since burnt garlic turns bitter.
Pour in the marinara and broth and stir to combine.
Bring it to a gentle boil, then lower the heat so it simmers steadily.
Add the cheese tortellini and cook according to the package time, usually 5 to 7 minutes, until the tortellini floats to the surface and is tender.
Floating is your cue that they are cooked through.
Lower the heat and stir in the heavy cream, warming it through for 2 to 3 minutes without letting it boil hard, which can make the cream look grainy.
Season with salt and pepper, then ladle into bowls and finish with parmesan and fresh basil.
5. Honey Garlic Meatballs and Rice
We close the week with sticky, glossy meatballs over fluffy rice.
It tastes like a treat but comes together on a busy weeknight.
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons oil
- 4 garlic cloves, minced
- 1/3 cup honey
- 1/4 cup soy sauce
- 1 tablespoon ketchup
- 1 1/2 cups white rice
Instructions
Start the rice first so it is ready when the meatballs are, cooking it according to the package directions.
In a bowl, gently mix the ground beef, breadcrumbs, egg, garlic powder, and salt until just combined.
Overmixing makes the meatballs dense, so stop as soon as it comes together, then roll into about 20 balls.
Heat the oil in a large skillet over medium heat.
Add the meatballs and cook, turning occasionally, for 8 to 10 minutes until browned on all sides and cooked through with no pink in the center.
Push the meatballs to one side and add the garlic to the empty space, stirring for 30 seconds until fragrant.
Pour in the honey, soy sauce, and ketchup, then stir to coat the meatballs.
Let the sauce simmer for 2 to 3 minutes, spooning it over the meatballs, until it thickens into a glossy glaze that clings to every one.
Serve the meatballs and sauce over the rice.
Ingredient Swaps
Use ground turkey or chicken in place of ground beef in the nachos and meatballs for a leaner option.
Swap Italian sausage for chicken sausage or a plant-based sausage in the one-pan pasta.
Any short pasta works in place of penne,
And any small filled pasta works in place of tortellini.
Chicken thighs can stand in for chicken breast in the fajitas and will stay extra juicy.
Make the tortellini soup lighter by using half-and-half or whole milk instead of heavy cream.
Serving Suggestions
Pair the one-pan pasta with a simple green salad and garlic bread.
Set out extra toppings and lime wedges with the fajitas for a build-your-own spread.
Serve the nacho skillet with guacamole and extra salsa for dipping.
Round out the tortellini soup with warm crusty bread for dipping.
Add steamed broccoli or a quick cucumber salad alongside the honey garlic meatballs.
Storage Tips
The one-pan pasta and tortellini soup keep in the fridge for 3 to 4 days.
Add a splash of broth or water when reheating, as both thicken over time.
Store fajita chicken and vegetables in an airtight container for up to 4 days and reheat in a hot skillet to bring back the char.
Nacho toppings are best fresh, so store the seasoned beef and beans separately and assemble just before reheating.
Honey garlic meatballs freeze well for up to 3 months.
Store them in the fridge for up to 4 days and reheat gently with a splash of water to loosen the glaze.
Cooked rice keeps for up to 4 days and reheats best with a sprinkle of water to bring back moisture.