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Food & Recipes
Articles: Food

Aldi Fall/Winter Menu Planner

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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.

Amy's Tips:

When I was little, we would frequently eat buttered egg noodles as a side. I thought they were delicious with a can of green beans thrown in and my mom frequently did that too. It would be a great way to get your kids to eat a little veggies. Pasta seems to make everything better.

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.

Amy's Tips

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.