I’ve always liked Aldi, but the store became an essential stop when my 2 kids were born. Here are 10 things I get to make easy meals.

I recently tried a Turkish recipe called yanyana tavasi, which loosely translates to “next-to-each-other tray bake.”

The meal combines lamb, spices, tomatoes, potatoes, and peppers in a warming, aromatic one-pan dish.

I filled these versatile tortilla wraps with the mixture and also used them to soak up the extra juices.

I like using the Knorr stock pot as a base for my homemade chicken, leek, and sweet-corn soup. Other times, I might add it to a basic ramen to create a hearty, warm broth.

I’d also recommend poaching a whole chicken with shallots, garlic, ginger, and this stock to make a fragrant, juicy bird that’ll impress at get-togethers.

The Deli Italian-antipasto selection comes with prosciutto and two kinds of salami, which our kids love on toast or crackers.

If my partner and I are lucky enough to have the evening to ourselves, I like to grab cheese and grapes to make a charcuterie board.

When I want a super quick dinner, I grab the Ready, Set … Cook! pizza dough. This pack comes pre-rolled with baking (parchment) paper so the dough doesn’t stick to itself or the tray.

My daughter helps layer the pizza with a tomato purée, salami, pepperoni, peppers, and (too much) cheese.

This half side of salmon is typically a better value than buying individual filets, and my kids wolf it down.

It’s boneless, though I always like to double-check the fish before giving it to my kids. It also comes with the skin on, so I scrape the scales off with a knife.

I roast the salmon in the oven and serve it with an Asian-inspired dip made with soy sauce, ginger, scallions, and sesame oil. The sauce’s salty, umami flavors pair well with the flaky fish.

I know, kids and Brussels sprouts don’t often mix. However, I transform this much-maligned vegetable into an irresistible snack.

First, I halve the sprouts and top them with chopped bacon bits and cashews. Then, I cook them in the air fryer for 12 minutes and finish the dish with diced feta. It’s truly a game changer. 

I combine the Brooklea Greek-style yogurt with lots of minced garlic, olive oil, dill, and shredded cucumber to make a quick, simple tzatziki sauce.

It’s great with almost any salad or as a dip for tortillas.

These thin, delicate noodles don’t need much seasoning or prep work and are perfect for when I don’t have a lot of time on my hands.

I cook these noodles with oil, add any accompaniments or seasonings, and continue frying them for about two minutes.

I either combine them with peanut butter and whatever veggies I have for a quick bite, or add gochujang paste and ground beef to make Korean-style noodles.

I like to make a cucumber salad with soy sauce, rice vinegar, garlic, and sesame seeds. It’s so refreshing as a side dish or snack.

If I want to mix things up, I sometimes chop a cucumber to go with crispy duck and pancakes.

I pick up a package of this mince when I want to make lamb meatballs.

If I have more time and feel like switching things up, I’ll stretch a package of the lamb mince to make a shepherd’s pie.

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