Dinner Meal Plan from A Couple Cooks

What’s for dinner this week? A Couple Cooks is here with seven ways to answer that. 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: Moroccan Chickpea and Sweet Potato Stew

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Serves: 4-6

This warm, spiced bowl of veggie stew tastes exotic and fresh; it’s full of cumin, ginger, a bit of cinnamon, and topped with fresh cilantro, a squeeze of lemon and a touch of Greek yogurt.


2 cups uncooked SimplyNature Organic Quinoa

1 large onion

3 cloves garlic

2 large sweet potatoes (about 1 ¾ pounds)

2 tablespoons Carlini Pure Olive Oil

1 teaspoon Stonemill Paprika

1 teaspoon Stonemill Ground Cumin

½ teaspoon ground coriander

½ teaspoon turmeric

½ teaspoon ground ginger

¼ teaspoon Stonemill Ground Cinnamon

½ teaspoon Stonemill Iodized Salt

½ teaspoon Stonemill Ground Black Pepper

2 pinches SimplyNature Organic Ground Cayenne

1 15.5-ounce can Happy Harvest Diced Tomatoes

2 cups SimplyNature Organic Vegetable Broth

1 15.5-ounce can Dakota’s Pride Garbanzo Beans, drained (or 1 ½ cups cooked)

3 cups SimplyNature Organic Baby Spinach

2 tablespoons chopped fresh cilantro, for garnish

1 lemon, for garnish

1 cup Friendly Farms Plain Nonfat Greek Yogurt, for garnish


  1. Make the quinoa.

  2. Dice the onion and mince 3 cloves garlic. Chop the sweet potatoes into bite-sized pieces.

  3. In a large pot, heat 2 tablespoons olive oil. Sauté the onion for about 5 minutes. Add minced garlic and sauté about 1 minute.

  4. Stir in 1 teaspoon paprika, 1 teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon turmeric, ½ teaspoon ground ginger, ¼ teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon ground black pepper, and 2 pinches ground cayenne. Stir about 30 seconds, then add diced tomatoes and 2 cups broth.

  5. Bring to a boil, then add sweet potatoes and drained and rinsed garbanzo beans. Simmer 25 to 30 minutes until the potatoes are tender. Stir in 3 cups spinach in the last 2 minutes.

  6. Serve garnished with chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.

Nutrition Information Per Serving: 520 calories, 9g fat, 0mg cholesterol, 720mg sodium, 90g carbohydrate, 12g fiber, 15g sugars, 20g protein, Vitamin A 420%, Vitamin C 35%, Calcium 20%, Iron 40%


Day 2: Red Beans and Rice

Total Time: 45 minutes

Serves: 4-6

Maximum flavor is coaxed out of these humble ingredients, making for a tasty Southern-style meatless meal.


4 cups cooked SimplyNature Organic Quick Cook Brown Rice

1 yellow onion

4 stalks celery

½ green pepper

4 cloves garlic

2 tablespoons Carlini Pure Olive Oil

1 15.5-ounce can Happy Harvest Diced Tomatoes

2 15.5-ounce cans Dakota’s Pride Kidney Beans (3 cups cooked)

1 cup SimplyNature Organic Vegetable Broth

½ teaspoon SimplyNature Organic Ground Cayenne

1 teaspoon Stonemill Paprika

1 teaspoon Stonemill Oregano

1 teaspoon dried thyme

2 bay leaves

1 teaspoon Stonemill Iodized Salt

Stonemill Ground Black Pepper

¼ cup chopped parsley, to garnish

Burman’s Hot Sauce, to garnish


  1. Cook the rice according to package instructions.

  2. Dice the onion, 4 stalks of celery, and ½ green pepper. Mince 4 cloves garlic.

  3. In a large saucepan (or dutch oven), warm 2 tablespoons olive oil over medium heat. Sauté the onion, celery, and pepper for 8 to 10 minutes over medium heat until softened. Add the minced garlic and cook for about 2 minutes more; watch the pan to avoid burning the garlic.

  4. Meanwhile, drain and rinse two cans of red beans. When the vegetables are ready, add the beans, diced tomatoes with their liquid, and 1 cup of vegetable broth. Stir in ½ teaspoon ground cayenne, 1 teaspoon paprika, 1 teaspoon oregano, 1 teaspoon thyme, 2 bay leaves, 1 teaspoon salt, and a few grinds of pepper.

  5. Simmer over low heat for 20 minutes, until the sauce thickens. Meanwhile, roughly chop ¼ cup parsley leaves.

  6. When simmering is complete, remove the bay leaves and serve the beans over rice. Garnish with chopped parsley and hot sauce.

Nutrition Information Per Serving: 550 calories, 9g fat, 1.5g saturated fat, 0mg cholesterol, 1090mg sodium, 96g carbohydrate, 17g fiber, 11g sugars, 19g protein, Vitamin A 20%, Vitamin C 60%, Calcium 20%, Iron 40%

Day 3: Grilled Vegetable Fajitas

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Serves: 4

These standout homemade fajitas can be made using a grill or grill pan. Colorful peppers, onions and black beans are mixed with fajita seasoning and served on tortillas with sour cream.



1 red pepper

1 green pepper

1 portabella mushroom

1 yellow onion

3 cloves garlic

3 tablespoons Carlini Pure Olive Oil, divided

3 tablespoons fajita seasoning, divided

1 15.5-ounce can SimplyNature Organic Black Beans

1 teaspoon Stonemill Iodized Salt, divided

12 Pueblo Lindo White Corn Tortillas

Friendly Farms Light Sour Cream, for serving

Grill pan, if possible


  1. Heat a grill to medium high.

  2. Wash the peppers, and clean the dirt from the portabella mushroom. Slice the peppers, onion, and mushroom into strips (if not using a grill pan or basket, chop into larger pieces). Mince 3 cloves garlic; separate and set aside 1 clove.

  3. In a large bowl, mix the vegetables with 2 cloves minced garlic, 2 tablespoons olive oil, 2 tablespoons fajita seasoning, and ½ teaspoon salt (decrease the salt if the fajita seasoning contains salt).

  4. Drain and rinse the beans, and place them on a square of aluminum foil. Mix the beans with 1 tablespoon olive oil, the other clove of diced garlic, 1 tablespoon fajita seasoning, and ½ teaspoon salt. Fold up the sides of the foil to form a square packet.

  5. Place the vegetables in a grill pan, then place it on the grill and cook for about 10 minutes, until tender, turning occasionally. (If not using a grill pan, place larger vegetable pieces directly onto the grill.)

  6. When the vegetables are nearly done, place the bean packet on the grill to warm the beans, 3 to 5 minutes. Remove the vegetables and bean packet from the grill, and serve with tortillas and garnish with sour cream.

Nutrition Information Per Serving: 320 calories, 12g fat, 1.5g saturated fat, 0mg cholesterol, 560mg sodium, 28g carbohydrate, 9g fiber, 5g sugars, 9g protein, Vitamin a 20%, Vitamin C 100%, Calcium 0%, Iron 8%

Day 4: Tropical Salad with Cilantro Lime Dressing and Grilled Shrimp

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Serves: 4

End your day with a refreshing salad with a tropical flair (think mango and lime), topped with grilled shrimp.


For the Salad:

8 cups SimplyNature Organic Spring Mix

1 yellow bell pepper

1 bunch radishes

1 cucumber

1 mango

¾ pound Sea Queen Medium Easy Peel Raw Shrimp, shelled and deveined (optional)

½ teaspoon Stonemill Ground Cumin

½ teaspoon Stonemill Paprika

½ cup Specially Selected Deluxe Whole Cashews with Sea Salt

Skewers for grilling

For the Dressing:

2 green onions

⅔ cup Friendly Farms Plain Nonfat Greek Yogurt

½ cup lightly packed cilantro

1 lime (2 tablespoons juice)

⅓ cup Carlini Pure Olive Oil

½ teaspoon Stonemill Iodized Salt

1 tablespoon Berryhill Honey


For the Salad:

  1. Preheat a grill to medium high.

  2. Wash the salad greens. Dice the bell pepper. Thinly slice the radishes. Peel the cucumber (or peel alternating strips), then thinly slice it. Dice the mango.

  3. Place the shrimp onto skewers and sprinkle it lightly with salt, cumin and paprika. Grill over medium high heat until pink and opaque, about 3 to 5 minutes per side.

  4. To serve, place salad greens on a plate. Top with vegetables, shrimp (if using), and cashews, and drizzle with lime cilantro dressing. (Dressing stores in a sealable container in the refrigerator for 1 week.)


For the Dressing:

  1. To make the dressing, chop the green onions and place them in the cup of an immersion blender (or blender). Add ⅔ cup Greek yogurt, ½ cup lightly packed cilantro, 2 tablespoons fresh squeezed lime juice, ⅓ cup olive oil, ½ teaspoon salt, and 1 tablespoon honey. Blend to combine.

Nutrition Information Per Serving: 410 calories, 26g fat, 3.5g saturated fat, 105mg cholesterol, 540mg sodium, 53g carbohydrate, 6g fiber, 16g sugar, 25g protein, Vitamin A 160%, Vitamin C 240%, Calcium 15%, Iron 15%

Day 5: Avocado Spread Sandwich

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Serves: 5

Avocado toast is the ultimate in simple meals. Go veg and top with tomatoes and eggs, or use leftover grilled shrimp from the night before for a nice punch of protein.


For the Sandwich:

3 tablespoons Carlini Pure Olive Oil

4 teaspoons Stonemill Minced Garlic

4 teaspoons diced red pepper

½ teaspoon chopped thyme

4 avocados, seeded

¾ teaspoon Stonemill Iodized Salt

½ teaspoon Stonemill Ground Black Pepper

1 teaspoon lime juice

5 slices L’oven Fresh 12 Grain Bread Wide Pan

1 ¼ cups SimplyNature Organic Arugula

Possible Toppings:

6 slices Appleton Farms Never Any! Hickory Bacon, cooked

5 Goldhen Large Eggs, fried or poached

10 grape tomatoes, halved

¼ cup sliced green onion

20 Sea Queen Medium Easy Peel Raw Shrimp, peeled and cooked


  1. In a small skillet, heat oil over low-medium heat. Add garlic, red pepper and thyme. Sauté for 5 minutes until tender. Allow to cool.

  2. Scoop the avocados into a medium bowl and mash with a fork. Add the vegetable mixture, salt, pepper and lime juice. Mix until thoroughly combined.

  3. Toast each slice of bread. Spread a fifth of the avocado spread onto each slice. Top with ¼ cup arugula followed by your choice of toppings.


Nutrition Information Per Serving: 720 calories, 42g fat, 7g saturated fat, 270mg cholesterol, 970g sodium, 58g carbohydrate, 21g fiber, 19g sugars, 33g protein, Vitamin A 230%, Vitamin C 750%, Calcium 20%, Iron 110%

Day 6: Honey Sriracha Salmon with Roasted Brussels Sprouts

Prep Time: 5 minutes (plus 2 hours to marinate)

Cook Time: 30 minutes

Total Time: 35 minutes (plus 2 hours to marinate)

Serves: 2

A spicy, salty-sweet baked salmon is paired with roasted brussels sprouts for an easy, elegant meal.


For the Salmon:

3 tablespoons SimplyNature Organic Wildflower Honey

¼ cup Fusia Asian Inspirations Sriracha Sauce

2 tablespoons Fusia Asian Inspirations Reduced Sodium Soy Sauce

1 teaspoon minced ginger

1 teaspoon Stonemill Minced Garlic

1 tablespoon lime juice

¼ cup Carlini Pure Olive Oil

2 fillets Sea Queen Wild Caught Salmon

For the Brussels Sprouts:

2 cups halved Brussels sprouts, stems removed

½ teaspoon ground Stonemill Sea Salt Grinder

¼ teaspoon ground Stonemill Peppercorn Grinder

1 tablespoon SimplyNature Organic Wildflower Honey

1 tablespoon Carlini Pure Olive Oil

2 green onions, sliced


For the Salmon:

  1. In a medium bowl, whisk together honey, Sriracha sauce, soy sauce, ginger, garlic, lime juice and oil. Add salmon and coat evenly. Marinate for 2 hours in refrigerator.

  2. Preheat oven to 425°F.

  3. Place salmon on a parchment lined baking sheet and pour remaining marinade into a small saucepan. Bake salmon for 10 minutes. Meanwhile, heat marinade on medium heat until it comes to a simmer. Simmer for 5 minutes until thickened. Remove salmon from oven and brush with marinade. Bake for another 5 minutes or until internal temperature reaches 145°F.


For the Brussels Sprouts:

  1. In a medium bowl, combine Brussels sprouts, salt, pepper, honey and oil. Transfer to a baking sheet and bake for 10-15 minutes, until tender and lightly browned.

  2. Top salmon with remaining marinade reduction; serve alongside Brussels sprouts. Garnish with sliced green onion.

Nutrition Information Per Serving: 650 calories, 38g fat, 4.5g saturated fat, 65mg cholesterol, 2100mg sodium, 52g carbohydrate, 5g fiber, 8g sugars, 28g protein, Vitamin A 35%, Vitamin C 150%, Calcium 6%, Iron 15%

Day 7: Pad Thai Style Pasta

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves: 6

Instead of takeout, this Pad Thai is a healthy homemade version of the real thing. Brown rice noodles are topped with shrimp and a spicy lime chili sauce.


4 cloves garlic, minced

1 tablespoon Carlini Vegetable Oil

2 cups shredded cabbage

12 ounces Sea Queen Medium Easy Peel Raw Shrimp, thawed, peeled

1 tablespoon and 1 teaspoon Baker’s Corner Brown Sugar

2 teaspoons Lunch Buddies Fruit Bowl Pineapple Tidbits in Juice, juice only

1 tablespoon and 2½ teaspoons Fusia Asian Inspirations Reduced Sodium Soy Sauce

1 tablespoon lime juice

1 tablespoon Burman’s Chili Sauce

1 teaspoon Fusia Asian Inspirations Sriracha Sauce

½ teaspoon Stonemill Crushed Red Pepper

8 ounces liveGfree Gluten Free Brown Rice Spaghetti

2 Goldhen Large Eggs, beaten

3 green onions, sliced

¼ cup cilantro, chopped

2 tablespoons Southern Grove Dry Roasted Unsalted Peanuts

1 lime, cut into wedges


  1. In a large sauté pan over medium-high heat, sauté garlic in oil until fragrant. Add cabbage and cook until slightly wilted. Add shrimp and cook until just pink.

  2. In a medium bowl, combine the brown sugar, pineapple juice, soy sauce, lime juice, chili sauce, Sriracha and crushed red pepper. Add to pan, simmer for 5 minutes.

  3. Cook pasta according to package instructions. Drain well. Add to sauté pan, coating noodles with sauce. Push ingredients to one side of pan. Add eggs to empty part, continue cooking until eggs are scrambled. Stir to combine with the pasta.

  4. Toss in green onions, cilantro and peanuts. Serve with lime wedges.


Nutrition Information Per Serving: 250 calories, 6g fat, 1g saturated fat, 150mg cholesterol, 380mg sodium, 35g carbohydrate, 1g fiber, 3g sugars, 17g protein, Vitamin A 6%, Vitamin C 25%, Calcium 6%, Iron 10%