Aldi Meal List {Set 2-2}

Meal #9
Parmesan Crusted Pork Chops


2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Makes 4 servings.

Noodles Romanoff


4 cups uncooked wide noodles (8 oz)
2 cups sour cream
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/8 tsp pepper
1 large clove garlic, finely chopped
2 T butter or stick margarine, melted
1/4 cup grated Parmesan cheese

Cook noodles as directed on package.

While noodles are cooking, mix sour cream, 1/4 cup cheese, the chives, salt, pepper, and garlic.

Drain noodles. Stir butter into noodles. Stir in sour cream mixture. Place on warm platter. Sprinkle with 1/4 cup cheese.

Makes 8 servings

Honey Glazed Carrots


1 lb peeled baby carrots
2 TB butter
4 TB honey
salt & pepper to taste

In small saucepan, melt butter. Add honey stirring until completely incorporated.
Remove from heat & set aside. Steam carrots just until they are bright orange (approximately two minutes) or to desired doneness. Place carrots in serving bowl and drizzle with honey glaze. Toss the carrots until they are thoroughly coated.

Makes four servings.

Meal #10
Mom’s Night Off: Freezer Meal

Pull out of the freezer your extra Country Ham & Macaroni Casserole. Allow the casserole to unthaw overnight in the refrigerator. Pour two tablespoons of melted margarine on top & then sprinkle with a ½ cup of breadcrumbs. Bake in heated 400º oven 30 minutes or until heated through and top is golden brown. Let stand 5 minutes before serving.

Serve with a bag of frozen peas & a bowl full of baby carrots.

Meal #11
Sunday Brunch: Perfectly Perfect Quiche


3 cups shredded cheddar cheese
2 tablespoons & 2 teaspoons all-purpose flour
1 cup cooked ham, diced
6 eggs
2 cups milk
1/3 teaspoon salt
2 (9”) unbaked pie crusts

In a medium bowl, toss the flour with the grated cheese. Sprinkle mixture into the two unbaked pie crusts. On top of the cheese, sprinkle ham over each of the pies. In a medium bowl, combine eggs and milk. Add salt & pepper then beat until smooth. Pour the mixture over each of the quiches. Bake one of the quiches at 400 degrees for forty minutes or until filling is set & the crust is golden brown.

Freeze the other quiche before baking. Put plastic wrap large enough to overlap sides over the top of the quiche, then a piece of foil, and seal well around the edges (the plastic will keep the foil from sticking to the food). Place prepared quiche in the freezer.
Each quiche serves eight.

Serve the quiche with a tossed garden salad & orange juice.


This quiche is the perfect new mommy meal, for potlucks, or to welcome a new neighbor. Keep one of these on hand for any last minute guests and it will always go over well.

Don’t feel limited by my list of ingredients, you can fill your quiche with any variety of your favorite ingredients- mushrooms, spinach, tomatoes, green peppers….whatever suits your fancy! These are a great way to use up those little baggies of extra ingredients you might have on hand. You can also chop up extra pizza toppings (if you make pizza one week) and have them ready to go to prepare the quiche for the next day.

If you have leftover quiche and don’t think it will get eaten, wrap it in individual slices for your hubby to take to work in the morning or for a quick breakfast before taking the kiddos to school. Just lay the piece of quiche in the refrigerator, the night before, to unthaw and zap it in the microwave for a yummy breakfast.

Meal #12
Slow Cooker Night: Italian Veggie & Pasta Soup


2 lbs ground turkey
3 carrots, chopped very small
4 stalks celery
2 cans diced tomatoes (do not drain)
2 cans red kidney beans, drained
3 cans beef broth
1 jar spaghetti sauce
8 ounces noodles (elbow macaroni works great)
Salt & pepper to taste

Brown the ground turkey in a skillet. Drain fat from turkey and place in the slow cooker. Add to the slow cooker all of the ingredients except for the pasta. Cook soup on low for seven to eight hours or on high for four to five hours. During the last thirty minutes (if on high) or one hour (on low) add the pasta.

Makes eight large servings.

The Perfect Baked Potato


8 large baking potatoes (we will use half of them for another recipe)
Olive oil
Salt & pepper

Preheat oven to 350 degrees. Wash baked potatoes thoroughly and prick eight to twelve times with a fork. Drizzle olive oil, salt, & pepper over the potatoes. Bake the potatoes uncovered on a cookie sheet for one hour & fifteen minutes or until the skin feels crisp and the skin is soft.


Try to make a few extra baked potatoes whenever you bake any. These are great to pop into lunches or can be diced and fried up for perfectly fried potatoes to go along with your breakfast or for a cheap side dish.

Meal #13
Mom’s Night Off: Freezer Meal

Pull out of your freezer the extra turkey meatloaf. Allow the meatloaf to unthaw overnight in the refrigerator. Bake uncovered at 350 degrees for 1 ¼ hours, basting several times as it cooks.

Serve with a bag of frozen corn & buttered egg noodles.

Meal #14
Baked Potato Soup


4 large baked potatoes (use the four extra that you prepared)
2/3 cup butter
2/3 cup flour
6 cups milk (whole or two percent)
¾ tsp salt
½ tsp pepper
12 slices bacon, fried & crumbled
2 cups shredded cheese
1 cup (8 ounces) sour cream

Cut potatoes in half. Scoop out the pulp and put it in a small bowl. Melt butter in a large pot. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened, and bubbly. Stir in potato pulp, salt and pepper, & ¾ of the cheese. Cook until heated. Stir in sour cream. Top with remaining bacon & cheese.

Makes four servings.

Serve with grilled cheese sandwiches.

Meal #15
Slow Cooker Night: Chicken Delicious


6 boneless skinless chicken breasts, cut into thirds
2-3 tablespoons lemon juice
1 can cream of mushroom soup
1 can cream of celery soup
1/3 cup white wine
Grated parmesan cheese
Egg noodles

Season chicken with lemon juice and pepper (do not salt the chicken because the soup will be salty enough!!) Place the chicken in the slow cooker. In a medium bowl, mix the soups with the white wine. Pour the mixture over your chicken breasts. Sprinkle generously with parmesan cheese. Cover and cook on low for five hours. Serve the chicken over egg noodles.

Makes six servings.

Serve with a garden salad & crescent rolls.

Meal #16
Slow Cooker Night: Scalloped Potatoes with Ham


3 lbs potatoes, peeled, thinly sliced
2 cups shredded cheddar cheese
2 cups chopped cooked ham
2 cans cream of chicken soup
1/2 cup milk
1/2 tsp garlic powder

Place potatoes in slow cooker. Mix cheese with ham. Mix with potatoes. Mix together soup and water. Add garlic powder and spices to taste. Pour over potato mixture. Cover, cook on high 4 hours.

*This can also be cooked in the oven at 350 degrees for 1 ½ hours.*

Makes four servings.

Serve with a tossed salad & bake-off biscuits.


Make sure those potatoes are sliced thinner than thin or you will have uncooked potatoes in this dish. If you can’t get them thinly sliced (maybe you are knife deficient like me?) then diced small will also work well.

Meal #17
Mom’s Night Off: Freezer Meal

Pull your frozen quiche from the freezer. When you are ready to prepare, preheat oven to 400 degrees. Remove foil & plastic wrap. Put foil around edge of crust to protect it. Bake in the preheated oven for sixty minutes or until filling is set & crust is golden brown.

Serve with bacon, a can of peaches, & orange juice.

Makes eight servings.

Oven Fried Bacon

Use a large, rimmed baking sheet, such as a jelly-roll pan, that is shallow enough to promote browning, yet tall enough (at least 3/4-inch in height) to contain the rendered bacon fat. To save time, you can add the bacon to the oven before it reaches 400 degrees, but exact cooking time will vary from oven to oven. If cooking more than one tray of bacon, exchange their oven positions once about halfway through the cooking process.

Adjust oven rack to middle position and heat oven to 400 degrees. Arrange bacon slices in a large jelly-roll pan or other shallow baking pan. Roast until fat begins to render, 5 to 6 minutes; rotate pan front-to-back. Continue roasting until is crisp and brown, 5 to 6 minutes longer for thin-sliced bacon, 8 to 10 minutes for thick-cut. Transfer with tongs to paper towel-lined plate, drain, and serve.

Serves 4 to 6
12 slices bacon, thin or thick-cut

Meal #18
Slow Cooker Night: “Beef” Stroganoff


2 lbs ground turkey
2 garlic cloves, minced
6 ½ ounces canned mushrooms
1 ½ cup sour cream
4 tbsp flour
¼ tsp pepper
½ tsp salt
1 cup beef broth
3 tbsp tomato paste

In a skillet, brown beef, garlic & mushrooms until meat is brown. Drain. Pour into slow cooker. Combine sour cream and flour. Add to mixture in slow cooker. Stir in remaining ingredients. Cover. Cook on low for six to eight hours. Serve over hot buttered noodles.

Serve with a fresh spinach salad.


Chewy Granola Bars


4 ½ cups oats
1 cup all-purpose flour
1 tsp baking soda
1 tsp vanilla extract
½ cup butter
2/3 cup lite corn syrup
1/3 cup packed brown sugar
2 cups chocolate chips

Preheat oven to 325 degrees. Lightly grease on 9×13” pan. In a large mixing bowl, mix together all of the ingredients (minus the chocolate chips). Stir in chocolate chips. Press into pan & bake for 18-22 minutes. Let cool for ten minutes, and then cut into bars.


Individually wrap the bars in saran wrap and keep them in a basket by the door. They are great for snacking on, for breakfast, or to pop in your children’s lunchbox. You can make these with any variety of ingredients so you don’t have to limit yourself to chocolate chips. These can be made with butterscotch chips, white chocolate chips, raisins, dried cranberries, or anything else you might have on hand. Pick your favorite combination and just see if you can keep them for longer than a day!

If you find that the batter is too crumbly (this happens on occasion) you can add a little honey or extra corn syrup to hold it together.

Quick Apple Crisp


5 Granny Smith apples
1 package (9 ounces) yellow cake mix
½ cup brown sugar
½ cup quick cooking oats
2 tablespoons cinnamon
¼ cup butter or margarine melted
Vanilla ice cream or whipped topping (optional)

Preheat oven to 350 degrees. Peel, core, & slice apples. Place apples in a baking dish. Combine cake mix, sugar, oats, cinnamon, and butter. Mix until crumbly. Sprinkle mixture evenly over apples. Bake for 35-40 minutes or until apples are tender. Serve with whipped topping, if desired.


When you have guests, spoon the mixture into coffee mugs, top with whipped cream, and then sprinkle the tops with cinnamon. It looks really pretty and it is always enjoyed by our guests.

Banana Crumb Muffins


1 1/2 cups all-purpose flour
1 t baking soda
1 t baking powder
1/2 t salt
3 bananas, mashed
3/4 cups white sugar
1 eggs, lightly beaten
1/3 cup butter, melted
1/2 cup packed brown sugar
1/8 cup all-purpose flour
1/2 t ground cinnamon
1 T butter

Preheat oven to 375. Lightly grease ten muffin cups or line with muffin papers. In a large bowl, mix together flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, flour, and cinnamon. Cut the butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for eighteen to twenty minutes, or until a toothpick inserted into center of muffins comes out clean.


These muffins look like something you would purchase from a bakery with their beautiful streusel topping. I wrap these individually and keep them in a basket by our door to be munched on throughout the day. These are one of our favorite treats!


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