Dinner Meal Plan from A Couple Cooks

We’re back with A Couple Cooks to help you say “Hello, Healthy” over the dinner table all week long. For more meal inspiration, check out our breakfast, lunch and snack page. Click here to download a shopping list to snag everything you need for these seven heavenly recipes, and see all the ways ALDI can help you eat fresh and save big here.

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Day 1: Quinoa Stuffed Grilled Zucchini

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Serves: 4-6

Fire up the grill or oven: these zucchini boats are stuffed with a quinoa filling featuring lemon, basil, red pepper and mozzarella.


1 cup SimplyNature Organic Quinoa (uncooked)

1 red pepper

1 shallot

¼ cup basil leaves, loosely packed

2/3 cup SimplyNature Organic Mozzarella Shredded Cheese

1 teaspoon Stonemill Iodized Salt, divided

1 lemon

4 medium zucchini

Carlini Pure Olive Oil

1/3 cup grated Priano Parmesan Cheese Wedge


  1. Preheat a grill to medium high. (Alternatively, you can bake at 425°F covered with foil for 15 minutes, then uncovered for 5 minutes).

  2. Make the quinoa, according to the instructions in Perfect Quinoa.

  3. Finely dice 1 red pepper, mince 1 shallot, and chop ¼ cup basil leaves.

  4. When the quinoa is done, mix the vegetables above with the quinoa, 2/3 cups mozzarella, ½ teaspoon salt, and the zest of 1 lemon.

  5. Cut the ends of 4 zucchini, then cut them in half lengthwise. Using a spoon, remove the fleshy centers. Brush the zucchini lightly with olive oil and grill cut-side down for 3-5 minutes.

  6. Remove the zucchini from the grill and sprinkle with salt. Spoon in the quinoa stuffing, then top with grated Parmesan cheese (or Mozzarella cheese). Grill indirectly on a medium high grill for 8-10 minutes until tender.

ALDI Test Kitchen Tip: Make 2 cups of quinoa and use your leftovers for the following Day 2 recipe.

Nutrition Information Per Serving: 300 calories, 11g fat, 4g saturated fat, 15mg cholesterol, 900mg sodium, 44g carbohydrate, 5g fiber, 10g sugars, 18g protein, Vitamin A 30%, Vitamin C 130%, Calcium 35%, Iron 25%

Day 2: Stress Reducing Avocado & Quinoa Nourish Bowl

Total Time: 40 minutes

Serves: 4

This nourishing bowl is flavorful and features foods designed to keep stress low: avocado, almonds, citrus, cauliflower and spinach. (Tip: Make twice the quinoa on Day 1 to save some time on Day 2!)


For the Salad:

1 cup SimplyNature Organic Quinoa

1 small head cauliflower

½ cup Southern Grove Sliced Almonds

2 carrots

1 yellow bell pepper

1 avocado

6 radishes

16 cups SimplyNature Organic Baby Spinach

Stonemill Iodized Salt

For the Dressing:

1 orange (4 tablespoons orange juice + zest)

2 teaspoons Baker’s Corner Baking Cocoa

6 tablespoons Carlini Pure Olive Oil

4 tablespoons balsamic vinegar

½ teaspoon Stonemill Iodized Salt


For the Salad:

  1. Place 1 cup quinoa in a saucepan with 2 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. Meanwhile, bring a medium pot of water to a boil and prepare a bowl of water with some ice cubes. Cut the cauliflower into florets. When the water is boiling, add the cauliflower and boil for 2 minutes, until just tender. Remove the florets and place in the cold water for 1 minute, then remove and place in another bowl.

  3. Make the dressing (below).

  4. Place ½ cup almonds in a dry skillet and toast over medium low heat, shaking often, until toasted, about 5 minutes. Remove from the heat and let cool.

  5. Peel the carrots, then cut them into long, thin strips with a vegetable peeler. Dice the yellow pepper. Slice the avocado. Thinly slice the radishes.

  6. To serve, place spinach into large serving bowls. Top with the quinoa and vegetables. Sprinkle with kosher salt, then toasted almonds. Drizzle with the cocoa citrus dressing.


For the Dressing:

  1. Juice and zest the orange.

  2. In a bowl, vigorously whisk together all ingredients. Store refrigerated.

Nutritional Information Per Serving: 420 calories,16g fat, 1.5g saturated fat, 0mg cholesterol, 200mg sodium, 56g carbohydrate, 14g fiber, 7g sugar, 17g protein, Vitamin A 430%, Vitamin C 320%, Calcium 25%, Iron 50%


Nutritional Information Per 1/4 Cup Dressing: 220 calories, 21g fat, 2.5g saturated fat, 0mg cholesterol, 240 mg sodium, 5g carbohydrate, 0g fiber, 4g sugars, 0g protein, Vitamin A 0%, Vitamin C 15%, Calcium 0%, Iron 2%

Day 3: Chipotle Black Bean Lettuce Wraps

Prep Time: 35 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Serves: 4

A new take on tacos, these lettuce wraps are stuffed with chipotle black beans, zesty mango salsa, and creamy guacamole.


For the Wraps:

½ large red onion

1 green pepper

1 ½ cups Happy Harvest Whole Kernel Corn

1 15.5-ounce can SimplyNature Organic Black Beans

1 7-ounce can Pueblo Lindo Chipotle Peppers In Adobo Sauce (1 pepper + 1 ½ tablespoons adobo sauce; omit the pepper if desired)

2 tablespoons Carlini Pure Olive Oil

1 teaspoon Stonemill Oregano

1 teaspoon Stonemill Ground Cumin

1 teaspoon Stonemill Paprika

1 teaspoon liquid smoke

1 teaspoon Stonemill Iodized Salt

Stonemill Ground Black Pepper

2 heads Bibb lettuce

For the Salsa:

2 ripe mangoes

¼ large red onion (or ½ small onion)

2 large handfuls cilantro (2 tablespoons chopped)

½ jalapeño pepper

1 lime

Stonemill Iodized Salt

For the Guacamole:

½ jalapeño pepper

4 cloves garlic

¼ large red onion (½ small onion)

½ cup packed cilantro leaves

2 avocados

1 lime

¾ teaspoon Stonemill Iodized Salt

Stonemill Ground Black Pepper


For the Wraps:

  1. Dice ½ red onion and 1 green pepper; place them in a bowl with 1 ½ cup corn. Drain and rinse 1 can black beans. Mince 1 chipotle chili pepper (if using).

  2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add red onion, green pepper, and corn, and sauté for 5 minutes, stirring occasionally. Add black beans and 1 teaspoon each oregano, cumin, paprika, liquid smoke, and kosher salt, and a few grinds fresh ground pepper. Add ¾ cup water and let simmer until water cooks down, about 5 minutes.

  3. Meanwhile, remove the lettuce leaves and wash and dry the lettuce.

  4. To serve, spread guacamole on a lettuce leaf, then top with black bean filling and mango salsa.


For the Salsa:

  1. Cut the 2 mangoes into small cubes. Finely mince ¼ red onion. Chop 2 tablespoons cilantro. Remove the seeds and ribs from the jalapeño pepper, taking care to properly shield your hands and eyes from the juice, then finely dice the pepper. Juice the lime.

  2. Mix together mango, red onion, cilantro, jalapeño, lime juice, and 2 pinches salt. Taste and adjust flavors as desired to balance the sweetness of the mango with the sour lime and spicy pepper. For best results, let sit at room temperature for about 15 minutes to allow the flavors to meld.


For the Guacamole:

  1. Remove the seeds and ribs from the jalapeño pepper, taking care to properly shield your hands and eyes from the juice, then cut the pepper in half.

  2. In the bowl of a food processor, place 4 garlic cloves and process until minced. Add ¼ red onion, ½ jalapeño pepper, and ½ cup cilantro leaves, and process until finely chopped.

  3. Cut 2 avocados in half and scoop out the flesh into a bowl. Mash the avocados with a fork, then mix in the vegetables. Add the juice of 1 lime, ¾ teaspoon kosher salt, and fresh ground pepper to taste.

Nutritional Information Per Serving: 530 calories, 23g fat, 3.5g saturated fat, 0mg cholesterol, 590mg sodium, 59g carbohydrate, 18g fiber, 30g sugars, 14g protein, Vitamin A 110%, Vitamin C 190%, Calcium 10%, Iron 25%

Day 4: Broccoli Cheese Stuffed Sweet Potatoes

Total Time: 1 hour

Serves: 4

These stuffed, roasted sweet potatoes feature a broccoli and cheddar filling with added nutrients and creaminess from a secret ingredient: white beans.


4 large sweet potatoes

1 head broccoli

4 cloves garlic

1 tablespoon Carlini Pure Olive Oil

1 pinch Stonemill Crushed Red Pepper

1 15.5-ounce can Dakota’s Pride Cannellini Beans (1 ½ cups cooked)

¾ cup water

1 cup SimplyNature Organic Mexican Shredded Cheese

½ teaspoon Stonemill Iodized Salt


  1. Preheat oven to 450°F.

  2. Prick the sweet potatoes with a fork. Place them in the oven and roast for 45 to 50 minutes, until tender (timing will vary based on the size of the potatoes).

  3. Meanwhile, cut the broccoli into florets. Mince or press 4 garlic cloves. In a large skillet, heat 1 tablespoon olive oil, then add the garlic. Wait until the garlic sizzles, after about 30 seconds add one pinch red pepper flakes, the broccoli, and a few pinches of salt. Sauté the broccoli until bright green and tender, 5 to 7 minutes.

  4. Drain and rinse the beans. In the bowl of a food processor, blend the beans, ¾ cup water, ½ cup shredded cheese, and ½ teaspoon salt. Taste, and add additional seasonings if necessary, or additional water to make the sauce more creamy. Add the broccoli to the cheese mixture.

  5. After the sweet potatoes are baked, cut out the centers and remove some sweet potato (which can be saved and eaten later). Place the cheese and broccoli mixture into the hole in each potato, then top with additional shredded cheese. Place the potatoes back in the oven for a few minutes until the cheese is melted. Serve warm.

Nutritional Information Per Serving: 380 calories, 13g fat, 7g saturated fat, 25mg cholesterol, 820mg sodium, 51g carbohydrates, 13g fiber, 10g sugar, 18g protein, Vitamin A 390%, Vitamin C 230%, Calcium 40%, Iron 20%

Day 5: Healthy Salmon Foil Packets

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Serves: 4

An entire meal that’s healthy and cooked in a foil packet: dinner couldn’t be simpler.


4 teaspoons Carlini Pure Olive Oil

1 ½ pounds fingerling potatoes, cut into ¼-inch slides

1 pound broccoli florets, cut into large pieces

16 ounces Sea Queen Wild Caught Salmon Fillets, frozen

1 lime, quartered

2 teaspoons Stonemill Steak & Chop Seasoning

1 teaspoon Stonemill Iodized Salt

1 teaspoon Stonemill Ground Black Pepper


  1. Preheat oven to 350°F.

  2. Cut four sheets of aluminum foil. Drizzle 1 teaspoon olive oil over each sheet.

  3. Divide fingerling potatoes among the four sheets of foil, top each with broccoli and 1 salmon fillet.

  4. Squeeze one lime quarter over each salmon fillet.

  5. Season each packet with ½ teaspoon steak and chop seasoning, ¼ teaspoon salt and ¼ teaspoon pepper.

  6. Seal each packet and place onto a baking pan. Bake for 50 minutes to an hour or until the potatoes are fork tender.

Nutritional Information Per Serving: 320 calories, 7g fat, 0.5g saturated fat, 65mg cholesterol, 910mg sodium, 37g carbohydrates, 7g fiber, 3g sugar, 30g protein,  Vitamin A 70%, Vitamin C 230%, Calcium 8%, Iron 15%

Day 6: Quinoa Lentil Tacos

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serves: 10 tacos

Taco night is always a winner; this quinoa-lentil filling is packed with Mexican spices and topped with avocado and lime.


32 ounces SimplyNature Organic Vegetable Broth

¾ teaspoon Stonemill Iodized Salt

¼ teaspoon Stonemill Ground Black Pepper

1 tablespoon Stonemill Paprika

1 teaspoon Stonemill Ground Cumin

1 teaspoon Stonemill Garlic Powder

1 teaspoon Stonemill Chili Powder

1 teaspoon Stonemill Onion Powder

1 cup SimplyNature Organic Quinoa, rinsed

1 cup organic green or red lentils, rinsed

1 tablespoon Baker’s Corner Corn Starch

10 Pueblo Lindo White Corn Tortillas

½ cup thinly sliced red onion

1 avocado, diced

½ cup crumbled Pueblo Lindo Fresco Cheese

2 limes, cut into 8 wedges


  1. In a medium saucepan, bring the broth, spices, quinoa and lentils to a boil, reduce heat. Simmer for 20 minutes partially covered.

  2. Remove lid, add the corn starch. Stir for 5-8 minutes until the lentils are cooked through.

  3. Heat a medium pan over high heat. Heat the tortillas for 1 minute on each side.

  4. Divide the lentil mixture evenly among the tortillas. Top with red onion, avocado and fresco cheese. Serve with a wedge of lime.

Nutritional Information Per Serving: 520 calories, 12g fat, 2.5g saturated fat, 10mg cholesterol, 960mg sodium, 82g carbohydrates, 14g fiber, 6g sugar, 20g protein, Vitamin A 15%, Vitamin C 15%, Calcium 15%, Iron, 20%

Day 7: Sage Pesto Pasta with Sweet Potatoes and Parmesan

Prep Time: 15 minutes (plus 30 minutes to chill)

Cook Time: 20 minutes

Total Time: 35 minutes (plus 30 minutes to chill)

Serves: 6

This recipe features a fresh take on the traditional pesto with sage and pecans! Combine it with pasta and sweet potatoes for a nourishing dinner.


¼ cup fresh sage

½ cup fresh parsley

¼ cup Southern Grove Pecan Halves

2 cloves garlic

1 tablespoon Priano Shredded Parmesan Cheese

½ cup Carlini Extra Virgin Olive Oil

2 sweet potatoes, peeled and diced

16 ounces Priano Bronze Cut Fusilli Pasta

¼ cup Priano Shredded Parmesan Cheese

1 red onion, diced


  1. For the pesto: In a blender, combine the sage, parsley, pecans, garlic and 1 tablespoon parmesan cheese. Pulse a few times. With the blade spinning, drizzle the olive oil into the blender. Continue to blend until thoroughly combined. Reserve.

  2. In a medium pot, cover the sweet potatoes with water; bring to a boil. Cook for 10 minutes or until fork tender. Drain immediately and allow to cool to room temperature.

  3. Cook pasta according to package instructions. After draining, coat pasta with reserved pesto. Cool for 30 minutes in the refrigerator. Once cooled, toss with remaining parmesan, red onion and sweet potato. Serve chilled or at room temperature.

Nutritional Information Per Serving: 520 calories, 25g fat, 3.5g saturated fat, 5mg cholesterol, 120mg sodium, 69g carbohydrates, 5g fiber, 6g sugar, 12g protein, Vitamin A 130%, Vitamin C 15%, Calcium 15%, Iron 10%