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Credit: Photos: Joe Lingeman, Design: Kitchn
Recipe Review

These 5-Ingredient Aldi Dinners Are Impossibly Easy

updated Oct 14, 2022
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When I need to break free from mealtime monotony, I scour the grocery store shelves to see what’s new (or at least new to me) — and Aldi’s aisles are made for this. The store is full of quick-cooking weeknight proteins, smart shortcuts, and savory sauces, all at affordable prices. Here are five dinner ideas that require just five ingredients each, and you can pick them all up at Aldi.

Don’t live near an Aldi, or prefer to shop at Trader Joe’s? We’ve got you covered. Here are five easy three-ingredient dinners made with Trader Joe’s ingredients.

5 Recipes with Just 5 Aldi Ingredients

  • The ingredients: Each recipe requires just five ingredients from Aldi. Cooking oils, kosher salt, and pepper are staple ingredients and are not included in the ingredient count.
  • The serving size: Each recipe makes four servings.
Credit: Photos: Joe Lingeman, Design: Kitchn

Black Bean & Coconut Rice Bowl

Bring 1 1/2 cups coconut water to a boil in a saucepan over high heat. Stir in 1 cup long-grain white rice, 1 tablespoon vegetable oil, and 1/2 teaspoon kosher salt. Return to a gentle simmer. Cover, reduce heat to low, cook until water is absorbed, 18 to 20 minutes. Remove from heat; let stand covered for 10 minutes. Uncover, fluff with a fork. Heat 1 (15-ounce) can black beans (including liquid) in a separate saucepan over medium heat until simmering. Scoop rice and beans into 4 bowls. Top each bowl with 1 tablespoon Mango Habanero Wing Sauce or Teriyaki Sauce and diced fresh mango.

Credit: Photos: Joe Lingeman, Design: Kitchn

Deluxe Sheet Pan Nachos

Arrange a rack in the middle of the oven; heat to 425ºF. Arrange 8 to 12 ounces tortilla chips in a single layer on a rimmed baking sheet lined with aluminum foil. Spoon 1/2 (16-ounce) jar Black Bean and Corn Salsa over chips. Top with 1 (16-ounce) package Chicken Fajitas, leaving excess moisture in package, and cheese from 1 (9.75-ounce) bag Southwestern Chopped Salad Kit. Bake until cheese melts and chicken is hot, 5 minutes. Toss salad greens with enough salad kit dressing to coat. Top nachos with dressed greens, 1/4 cup guacamole, and tortilla chips and remaining dressing.

Credit: Photos: Joe Lingeman, Design: Kitchn

Prosciutto Grilled Cheese

Cut 4 thin slices from 1 tomato. Lay slices in a single layer on a paper towel, blot dry, and set aside. Cut 8 (1/4-inch-thick) slices Italian bread from center of loaf. Brush one side of each slice with 1/2 teaspoon olive oil. Spread 1 teaspoon basil pesto onto other side of each slice. Arrange 2 bread slices, oil-side down, in a large skillet over medium heat. Top each slice with 2 slices prosciutto, 1 tomato slice, and 2 (1/4-inch) pieces sliced fresh mozzarella cheese. Top with a second slice of bread, pesto-side down. Cook until bread is golden-brown and cheese is melted, 3 to 4 minutes per side. Transfer sandwiches to a plate; repeat assembling and cooking remaining sandwiches.

Credit: Photos: Joe Lingeman, Design: Kitchn

Soy-Glazed Salmon and Rice

Arrange a rack in the middle of the oven and heat to 425oF. Arrange 1 (12-ounce) bag frozen Broccoli Stir-Fry in an even layer in a 9×13-inch baking dish. Top with 4 (4-ounce) frozen wild caught pink salmon fillets (do not thaw). Brush each fillet with 1 tablespoon Asian Soy Wing Sauce. Cover baking dish with aluminum foil. Roast until a knife can pierce salmon completely, about 20 minutes. Uncover, continue roasting until salmon can be easily flaked with a fork or a probe thermometer inserted in the thickest part of the salmon registers 145oF, 8 to 10 minutes more. Serve salmon and vegetables over steamed long-grain white rice. Top with more sauce and thinly sliced scallions.

Credit: Photos: Joe Lingeman, Design: Kitchn

Taco Skillet Dinner

Arrange a rack in the upper third of the oven and heat broiler to high. Heat 1 tablespoon vegetable oil in a large oven-safe skillet over medium-high heat until shimmering. Add 1 to 1 1/2 pounds ground turkey and 1/2 teaspoon kosher salt and cook, breaking the meat into smaller pieces, until browned and cooked through, 10 to 12 minutes. Stir in 1 cup Chipotle Lime Salsa, sprinkle with 1/2 cup shredded Mexican-style cheese. Broil until cheese melts, 2 to 3 minutes. Top with 1 cup corn chips and 1 diced avocado.

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