Dinner Meal Plan from A Couple Cooks

Fresh meets delicious at the dinner table all week long with these seven recipes from A Couple Cooks. For more meal inspiration, check out our breakfast, lunch and snack page. Download a shopping list with everything you’ll need here. See all the ways ALDI can help you eat well and save big here.

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Day 1: Simple Black Beans and Eggs

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serves: 2

A down-to-earth, super quick meal, these zesty black beans and soft scrambled eggs are perfect for hectic weeknights. Make double the black beans and use them in the Tortilla Bowl Salad on Day 2.


1 garlic clove

2 tablespoons Carlini Pure Olive Oil

1 15.5-ounce can SimplyNature Organic Black Beans, drained, liquid reserved

1 handful fresh cilantro

½ teaspoon Stonemill Ground Cumin

¾ Stonemill Iodized Salt

4 Goldhen Large Eggs

¼ cup Happy Farms Sharp Cheddar Shredded Cheese (or any flavorful cheese)

1 tablespoon Countryside Creamery Butter

Grape tomatoes, for serving

Avocado, for serving


  1. Mince the garlic. In a medium pot, heat 2 tablespoons olive oil. Add garlic and cook until just fragrant for about 30 seconds. Turn down the heat. Add the black beans, along with their liquid, 4 sprigs of cilantro, ½ teaspoon cumin, and ½ teaspoon kosher salt. Bring to a boil, then simmer 15 minutes until the liquid condenses.

  2. In a medium bowl, crack 4 eggs and whisk them together until well-beaten. Stir in ¼ cup shredded cheese, ¼ teaspoon kosher salt, and plenty of fresh ground pepper. In a skillet, heat 1 tablespoon butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter. Pour in the eggs.

  3. Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, and remove them from the heat just before they are fully hardened. Serve immediately with black beans, sliced grape tomatoes, and sliced avocado, garnished with chopped cilantro.

ALDI Test Kitchen Tip: Make 2 cans of the black beans and use them in the Tortilla Bowl Salad on Day 2.

Nutrition Information Per Serving: 660 calories, 41g fat, 12g saturated fat, 400mg cholesterol, 1340mg sodium, 42g carbohydrate, 13g fiber, 4g sugars, 29g protein, Vitamin A 30%, Vitamin C 25%, Calcium 20%, Iron 25%

Day 2: Tortilla Bowl Salad with Green Goddess Dressing

Total Time: 40 minutes

Serves: 4

Homemade tortilla bowls make a showy presentation for this Mexican salad, slathered in creamy Green Goddess dressing. (Tip: Make twice the black beans for the Simple Black Beans and Eggs on Day 1 to save time making the Tortilla Bowl Salad on Day 2!)


For the Salad:

4 Fit & Active Whole Wheat Tortillas (or gluten-free tortillas)

1 tablespoon Countryside Creamery Butter

1 clove garlic

4 oven-safe bowls

1 head lettuce

1 red pepper

1 yellow pepper

½ red onion

1 green onion

1 15.5-ounce can SimplyNature Organic Black Beans

¼ teaspoon Stonemill Ground Cumin

¼ teaspoon Stonemill Iodized salt

1 tablespoon Carlini Pure Olive Oil

¼ cup Southern Grove Pumpkin Seeds (toasted, if possible)

For the Green Goddess Dressing:

2 green onions

½ green jalapeño

⅔ cup Friendly Farms Plain Nonfat Greek Yogurt

½ cup lightly packed cilantro

Juice from 1 lime (2 tablespoons)

⅓ cup Carlini Pure Olive Oil

½ teaspoon Stonemill Iodized Salt

1 tablespoon Berryhill Honey


For the Salad

  1. Preheat oven to 375°F.

  2. Mince 1 clove garlic. Melt 1 tablespoon butter, then add the garlic. Lightly brush the butter onto both sides of each tortilla.

  3. Place each tortilla in an oven safe bowl and shape as desired. Place the bowls in the oven and bake for 15 minutes, until browned and crispy. The tortilla bowls may be slightly soft when removing from the oven, but will crisp up as they cool.

  4. Wash and chop the lettuce, dice the peppers, and thinly slice the red onion and green onion.

  5. Drain and rinse the black beans. Stir them together with ¼ teaspoon cumin, ¼ teaspoon kosher salt and 1 tablespoon olive oil.

  6. If the pepitas are not toasted, place them in a dry pan over medium heat for several minutes, shaking the pan often so that they don’t burn. Remove when lightly browned.

  7. Make the Green Goddess dressing.

  8. To serve, in each tortilla bowl, place lettuce, peppers, onions, and black beans. Sprinkle with pepitas and drizzle with Green Goddess dressing.


For the Green Goddess Dressing

  1. Chop the green onions. Seed and dice ½ jalapeño pepper.

  2. Place the green onions and jalapeno pepper in the cup of an immersion blender (or in a blender). Add ⅔ cup Greek yogurt, ½ cup lightly packed cilantro, juice from 1 lime (2 tablespoons), ⅓ cup olive oil, ½ teaspoon kosher salt, and 1 tablespoon honey. Blend to combine. Transfer to an airtight container; the dressing stores in the refrigerator for 1 week.

Nutrition Information Per Serving: 420 calories, 14g fat, 4g saturated fat, 10mg cholesterol, 790mg sodium, 44g carbohydrate, 13g fiber, 8g sugars, 19g protein, Vitamin A 300%, Vitamin C 230%, Calcium 25%, Iron 30%


Day 3: Lemon and Arugula Rigatoni

Total Time: 25 minutes

Serves: 4

This pasta is loaded with good stuff, featuring greens, white beans for protein, and zesty lemon.


¾ pound Priano Bronze Cut Rigatoni Pasta

4 cups SimplyNature Organic Arugula

1 15.5-ounce can Dakota’s Pride Cannellini Beans

1 lemon (zest and juice)

2 tablespoons Carlini Extra Virgin Olive Oil

¾ cup Priano Shredded Parmesan Cheese

Stonemill Iodized Salt, to taste

Stonemill Ground Black Pepper, to taste


  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions.

  2. Meanwhile, drain and rinse the cannellini beans and place them in a large bowl with 4 cups arugula. Add zest and juice of the lemon to the bowl, then add 1 tablespoon olive oil, 1 teaspoon salt, and a few grinds of black pepper. Toss gently to combine all flavors.

  3. When pasta is done, drain it and add immediately to the large bowl with beans and arugula. Add another 1 tablespoon olive oil and ¾ cup Parmesan cheese and stir to combine (the warm pasta will wilt the arugula and warm the beans).

  4. Serve immediately, topped with additional cheese, salt, pepper, olive oil and/or lemon zest if desired.

Nutrition Information Per Serving: 470 calories, 15g fat, 4g saturated fat, 15mg cholesterol, 1090mg sodium, 66g carbohydrate, 12g fiber, 5g sugars, 25g protein, Vitamin A 20%, Vitamin C 15%, Calcium 45%, Iron 35%

Day 4: Farmer’s Market Grain Bowl

Prep Time: 30 minutes

Total Time: 30 minutes

Serves: 4

This bowl is customizable and can feature any vegetables you have on hand! Combine them with a hearty whole grain, drizzle with tangy balsamic dressing and it’s a meal.



For the Bowl:

1 ½ cups SimplyNature Organic Quinoa

1 teaspoon Stonemill Iodized salt, divided

1 15.5-ounce can Dakota’s Pride Cannellini Beans (for very hangry appetites, double the beans)

1 small garlic clove

1 tablespoon Carlini Pure Olive Oil

1-2 bell peppers

1 zucchini

1 summer squash

1 small red onion

1 pint grape tomatoes

1 15.5-ounce can Happy Harvest Whole Kernel Corn

1 handful basil leaves

SimplyNature Organic Mixed Greens, to serve (optional)

For the Dressing:

3 tablespoons balsamic vinegar

1 tablespoon Burman’s Dijon Mustard

2 teaspoons Specially Selected 100% Pure Maple Syrup or Berryhill Honey

¼ teaspoon Stonemill Iodized Salt

½ cup + 1 tablespoon Carlini Pure Olive Oil


For the Bowl

  1. Place 1 ½ cups quinoa in a saucepan with 3 cups water. Bring to a boil, then reduce the heat to very low. Cover the pot, and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit covered to steam for about 5 minutes.

  2. Drain and rinse the white beans. Mince the garlic clove, then mix it with the beans, 1 tablespoon olive oil and ¼ teaspoon salt (as noted above, for very hangry appetites, double the beans).

  3. Chop all vegetables into bite-sized pieces. If desired, cut the corn off of the cobs (use raw corn or for a quick fix, microwave the corn for about 5 minutes until bright yellow and tender).

  4. To serve, place greens in the bottom of a wide, shallow bowl. Top with quinoa, beans, vegetables, torn basil leaves, and Best Balsamic Dressing.


For the Dressing

  1. In a small bowl, whisk all ingredients together until very thick and creamy. Dressing is shelf-stable and can be stored in the cupboard if desired. If refrigerated, bring to room temperature prior to serving.

Nutrition Information Per Serving: 720 calories, 25g fat, 2.5g saturated fat, 0mg cholesterol, 870mg sodium, 86g carbohydrate, 12g fiber, 15g sugars, 24g protein, Vitamin A 40%, Vitamin C 120%, Calcium 15%, Iron 60%

Day 5: Chili Lime Fish Tacos with Mango Salsa

Prep Time: 20 minutes

Cook Time: 6 minutes

Total Time: 26 minutes

Serves: 6 tacos

Marinated fish topped with a bright mango salsa makes a sweet and savory taco filling that’s irresistible.


For the Tacos:

2 teaspoons SimplyNature Organic Ground Cayenne (optional)

1 teaspoon Stonemill Chili Powder

1 teaspoon Stonemill Paprika

1 teaspoon Stonemill Oregano

½ teaspoon Stonemill Ground Cumin

½ teaspoon Stonemill Iodized Salt

½ teaspoon Stonemill Ground Black Pepper

6 Sea Queen Tilapia Fillets, thawed

1 teaspoon lime zest

¼ cup lime juice (about 2 limes)

¼ cup Carlini Pure Olive Oil, divided

For the Salsa:

2 cups diced mango (about 2 mangoes)

¼ cup diced red onion

2 teaspoons chopped jalapeño

¼ cup chopped cilantro

1 tablespoon lime juice

1 tablespoon Carlini Pure Olive Oil

Stonemill Iodized Salt, to taste

Stonemill Ground Black Pepper, to taste

6 Pueblo Lindo Fajita Tortillas, heated

½ cup crumbled Pueblo Lindo Fresco Cheese


  1. In a small bowl, combine the spices, reserve. Place the fish fillets in a large baking dish. In a medium bowl, combine the lime zest, lime juice, 2 tablespoons olive oil and 2 teaspoons of the spice mixture. Whisk to combine.

  2. Pour over the fish fillets. Cover and refrigerate for 30 minutes.

  3. Heat a large skillet over medium-high heat. Remove the fish from the marinade. Brush one side with the reserved spice mixture.

  4. Add the remaining olive oil to the hot pan. Add the fish, seasoned side down. Brush the tops of the fillets with the spice mixture. Cook the fish for 4 minutes, until browned on one side. Flip and cook for another 2-3 minutes, until cooked through.

  5. Remove fish and divide evenly among the tortillas. Serve with the salsa and fresco cheese.


For the Salsa

  1. Combine the salsa ingredients. Season to taste with salt and pepper. Cover and refrigerate.

Nutrition Information Per 2 tacos: 680 calories, 23g fat, 5g saturated fat, 125mg cholesterol, 910mg sodium, 70g carbohydrate, 7g fiber, 33g sugars, 52g protein, Vitamin A 60%, Vitamin C 160%, Calcium 45%, Iron 20%

Day 6: Mediterranean Quinoa Vegetable Stew

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serves: 8

This warm, comforting stew features sweet potatoes, greens and Mediterranean spices.


2 tablespoons Carlini Extra Virgin Olive Oil

1 medium yellow onion, diced

5 cloves garlic, minced

2 ribs celery, diced

3 carrots, peeled and diced

3 sweet potatoes, diced

½ cup Broken Clouds Chardonnay

1 cup SimplyNature Organic Quinoa, rinsed

32 ounces SimplyNature Organic Low Sodium Chicken Broth

1 28-ounce can SimplyNature Organic Diced Tomatoes

1 sprig fresh rosemary

2 sprigs fresh thyme

Stonemill Iodized Salt, to taste

Stonemill Ground Black Pepper, to taste

2 teaspoons ground allspice

1 lemon, zested and juiced, divided

5 ounces SimplyNature Organic Kale

5 ounces SimplyNature Organic Baby Spinach

2 zucchini, chopped (optional)


  1. In a large pot, over medium heat, heat the olive oil. Sauté onions and garlic until onions are translucent, about 3-5 minutes. Add the celery, carrots and sweet potatoes, sauté an additional 3-5 minutes.

  2. Add the wine, quinoa, chicken broth and diced tomatoes, bring to a boil. Using a piece of kitchen twine, tie the rosemary and thyme together, add to pot. Season to taste with salt and pepper.

  3. Add allspice and lemon juice; reduce heat to low. Simmer until potatoes are tender, approximately 20 minutes. Add kale, spinach and zucchini during last 10 minutes of cooking. Remove herb bundle from pot before serving.

  4. Garnish each bowl of stew with lemon zest.

Nutrition Information Per Serving: 210 calories, 2.5g fat, 0g saturated fat, 0mg cholesterol, 280mg sodium, carbohydrate 39g, fiber 5g, sugars 9g, protein 8g, Vitamin A 250%, Vitamin C 90%, Calcium 15%, Iron 20%

Day 7: Fresh Salmon Citrus Salad

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Serves: 4

A fresh, flavorful weeknight meal, it’s also supremely simple: seared salmon over fresh greens with avocado and a fresh lime dressing.


½ lime, juiced and zested

4 tablespoons Carlini Pure Olive Oil, divided

½ tablespoon Berryhill Honey

1 teaspoon Stonemill Iodized Salt

1 teaspoon Stonemill Ground Black Pepper

16 ounces Sea Queen Wild Caught Salmon, thawed

5 ounces SimplyNature Organic Spring Mix

2 grapefruits, supremed

2 avocados, sliced

4 green onions, sliced on the bias


  1. In a small bowl, whisk lime juice, lime zest, 2 tablespoons olive oil, honey, ¼ teaspoon salt and ¼ teaspoon pepper until dressing holds together.

  2. In a large sauté pan, heat remaining oil over medium-high heat.

  3. Season salmon with remaining salt and pepper. Sear for 3 minutes each side.

  4. Meanwhile, rinse and chop lettuce and place on a serving platter.

  5. Layer lettuce with grapefruit and avocado. Place cooked salmon on top and garnish with green onions.

  6. Drizzle dressing over top and serve.

ALDI Test Kitchen Tip: Supreme citrus fruit by cutting off the top and bottom of the fruit, then cut away the peel and pith, leaving no white on the outside of the fruit. Slice each segment into wedges by cutting toward the center of the fruit along the membrane.

Nutrition Information Per Serving: 430 calories, 30g fat, 5g saturated fat, 65mg cholesterol, 810mg sodium, 16g carbohydrate, 2g fiber, 26g protein, Vitamin A 60%, Vitamin C 110%, Calcium 8%, Iron 15%