This came from the VP of Aldi Supermarket. I will be anxious to hear what you guys think about this.
Amy:
Just thought I would let you and your readers know that tomorrow (6/1), ALDI will be launching a website that will include a recipe/meal planner, as well as shopping lists and other exciting tools. Given your interest on the subject, I figured you might like to have advance notice of the website’s debut.
Here is the link, which should be active tomorrow.
Thanks for your continued support.
Brent Laubaugh
Vice President
ALDI, IncÂ
This comes from one of our fabulous readers. Thanks to Michelle for taking the time to send in a submission for my grilling project! She says that she brings this to potlucks, but always ends up coming home with an empty container. You know it must be good!
Michelle’s Pasta Salad Â
1 16oz. package garden rotini (Aldi has usually)
1 bottle Aldi Fit and Active Italian
½ cup chopped red onion
2 roma tomatoes, diced
1 cup diced cucumber
1/2 cup sliced baby carrots
½ pkg frozen vegetable blend (broccoli, cauliflower etc)
1 can black olives, sliced (use 1/2 can)
Salt and pepper to taste
Cook pasta according to package directions. Drain pasta and allow hot water to collect in another bowl. Rinse pasta with cold water to chill quickly and drain well.
Meanwhile put onions and frozen veggies in the hot water from the pasta and let sit for a few minutes to soften onions and vegetables. Drain well.
Combine all ingredients – you will not use the entire bottle of Italian dressing at first. After chilling for a few hours, add the remainder of the bottle.Â
I made these tonight on the grill and they were delicious. Watch them carefully because they will cook quickly!
Salmon Pockets
1 bag of Aldi Salmon Fillets (should contain four fillets)
Lemon juice
Garlic powder
Olive Oil
Salt & Pepper
Parsley (dried or fresh)
Preheat your outdoor grill for fifteen minutes. While it is heating up, take out four pieces of tin foil and make a pocket for the fillets to rest in each of them. I folded up all four edges on each pocket. Spray the pocket lightly with cooking spray and then rest the fillet inside. Drizzle the fillet with olive oil, a splash of lemon juice, and a sprinkling of garlic powder, salt, pepper, and parsley. Place the pockets on the grill and close the grill. Cook for eight to ten minutes, or until the fish is pink and flakes with a fork. Serve in the pocket.
Serve with baked potatoes and a garden salad.
