Based on the provided images of grocery hauls from Aldi, here are 8 curated meal recommendations, each with a total cost under $25.
I’ve extracted the recipe names directly from the overlays and listed out every visible product with its price.
These are simple, family-friendly meals using affordable Aldi staples like frozen items, produce, and pantry basics.
Prices are as labeled and may vary by location or time—totals are calculated from the sums shown or added up from individual items.
For each meal, I’ve added a simple recipe using only the listed ingredients. These recipes are straightforward, assuming basic kitchen tools like a stove, oven, or slow cooker, and serve about 4 people unless noted otherwise. Prep and cook times are estimates.
Meatball Subs with Caesar Salads – $21.64
- Bremer Original Meatballs (Family Size) – $8.15
- L’oven Fresh Deli Rolls (6 ct) – $2.75
- Happy Farms Non-Smoked Provolone Deli-Sliced Cheese (12 slices) – $1.75
- Little Salad Bar Caesar Chopped Salad – $3.65
- Reggano Parmesan Cheese – $3.25
- Simply Nature Organic Marinara Pasta Sauce – $2.09
Recipe:
- Preheat your oven to 375°F.
- In a saucepan over medium heat, warm the marinara sauce and add the meatballs. Simmer for 10-15 minutes until the meatballs are heated through, stirring occasionally.
- Slice the deli rolls lengthwise without cutting all the way through. Place 4-5 meatballs with sauce inside each roll, top with 2-3 slices of provolone cheese, and sprinkle with parmesan cheese.
- Bake the subs on a baking sheet for 5-7 minutes until the cheese is melted and bubbly.
- While the subs bake, prepare the Caesar salad kit as per the package instructions (typically mix the romaine, croutons, dressing, and included parmesan).
- Serve the subs hot alongside the Caesar salad. Total time: About 25 minutes.
BLT Sandwich with Kettle Chips – $21.01
- Small Batch Sourdough Bread – $3.65
- Tomatoes – $0.69 each (2 shown, total $1.38 implied in haul)
- Clancy’s Kettle Chips Original – $1.99
- Duke’s Real Mayonnaise – $5.49
- Dole Chopped Romaine – $3.55
- Bacon – $4.95
Recipe:
- Cook the bacon in a skillet over medium heat for 8-10 minutes until crispy, turning occasionally. Drain on paper towels and set aside.
- Slice the tomatoes thinly.
- Toast slices of the sourdough bread lightly in a toaster or on the skillet.
- Spread mayonnaise on one side of each bread slice.
- Assemble the sandwiches: Layer romaine lettuce, tomato slices, and bacon between two bread slices (makes about 4 sandwiches).
- Serve with kettle chips on the side. Total time: About 15 minutes.
Sheetpan Salmon with Italian Roasted Potatoes and Asparagus – $20.07
- Tasteful Selections Sunburst Blend Bite-Size Potatoes – $3.09
- Golden Italian Dressing Mix – $0.55
- Norwegian Atlantic Salmon Portion (Never Frozen) – $11.63
- 1 Garlic Bulb – $0.58
- 1 Ounce Olive Oil – $0.50
- 1 Lemon – $0.53
- Alpine Fresh Asparagus – $3.19
Recipe:
- Preheat your oven to 425°F and line a large sheet pan with foil or parchment paper.
- Cut the potatoes into halves or quarters if needed. Mince 2-3 cloves from the garlic bulb.
- In a bowl, toss the potatoes with the Italian dressing mix, minced garlic, and olive oil until coated.
- Spread the potatoes on one side of the sheet pan. Trim the asparagus ends and place on the other side; drizzle with a bit of olive oil if any remains.
- Place the salmon portion in the center of the pan. Squeeze lemon juice over the salmon, potatoes, and asparagus.
- Bake for 20-25 minutes until the salmon flakes easily with a fork and the potatoes are tender and golden.
- Serve hot, with extra lemon wedges if desired. Total time: About 30 minutes.
Sheetpan Nachos – $20.10
- Green Onions – $0.95
- Casa Mamita Taco Seasoning Mix – $0.55
- Friendly Farms Sour Cream – $1.99
- Pueblo Lindo Salsa Con Queso – $3.09
- Restaurant Style Tortilla Chips – $2.09
- Little Salad Bar Shredded Lettuce – $2.09
- Salsa – $2.75
- Simply Nature Organic Grass-Fed Ground Beef (85% Lean) – $6.59
Recipe:
- Preheat your oven to 400°F and line a large sheet pan with foil.
- In a skillet over medium heat, brown the ground beef for 7-10 minutes until cooked through. Drain excess fat, then stir in the taco seasoning mix with a splash of water; simmer for 2-3 minutes.
- Spread the tortilla chips evenly on the sheet pan.
- Layer the cooked beef over the chips, then drizzle with salsa con queso and regular salsa.
- Bake for 5-7 minutes until the cheese is melted.
- Remove from the oven and top with shredded lettuce, chopped green onions, and dollops of sour cream.
- Serve immediately as a shareable dish. Total time: About 20 minutes.
Crockpot Potato Soup – $19.43 (calculated total)
- Side Delights Gourmet Petite Potatoes Pure Gold – $3.99
- Italian Seasoning – $1.09
- Chef’s Cupboard Cream of Chicken Condensed Soup – $0.79
- Onion – $2.19
- Chef’s Cupboard Chicken Broth – $1.39
- Appleton Farms Premium Sliced Bacon – $4.95
- Happy Farms Sharp Cheddar Finely Shredded Cheese – $2.85
- Onion Powder – $1.09 (implied from additional can, but labeled as part of haul)
- Garlic Powder – $1.09 (not explicitly priced, but minor)
Recipe:
- Dice the potatoes (no need to peel) and chop the onion.
- Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Crumble and set aside, reserving some for topping.
- In a crockpot, combine the diced potatoes, chopped onion, cream of chicken soup, chicken broth, Italian seasoning, onion powder, garlic powder, and most of the crumbled bacon.
- Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- Stir in the shredded cheddar cheese until melted. Use an immersion blender or mash slightly for a creamier texture if desired.
- Serve hot, topped with remaining bacon crumbles. Total time: About 4-8 hours (mostly hands-off).
Ranch Snackwraps with French Fries & Pineapples – $23.64
- Kirkwood Crispy Chicken Strips – $7.49
- Green Giant Tuscan Ranch Dressing – $2.09
- Happy Farms Mild Cheddar Shredded Cheese – $3.65
- Pineapple – $2.29
- Pueblo Lindo Flour Tortillas (10 ct) – $2.15
- Little Salad Bar Shredded Lettuce – $2.09
- Tomatoes – $0.69 each (2 shown, total $1.38)
- Restaurant Fries – $3.19
Recipe:
- Preheat your oven to the temperature on the chicken strips package (typically 400°F). Bake the chicken strips and French fries on separate baking sheets for 15-20 minutes until crispy and golden, following package instructions.
- While baking, slice the tomatoes thinly and cut the pineapple into chunks.
- Warm the flour tortillas in the microwave for 10-15 seconds to make them pliable.
- Assemble the wraps: Spread ranch dressing on each tortilla, add shredded lettuce, tomato slices, shredded cheddar cheese, and 2-3 chicken strips. Roll up tightly (makes about 4-6 wraps).
- Serve the wraps with the baked fries and pineapple chunks on the side. Total time: About 25 minutes.
Tuna Noodle Casserole – $14.55 (calculated total)
- Reggano Wide Egg Noodles – $1.79
- Happy Farms Sharp Cheddar Finely Shredded Cheese – $2.85
- Northern Catch Solid White Tuna (3 cans shown) – $1.89 each (total $5.67)
- Chef’s Cupboard Cream of Mushroom Condensed Soup – $0.70
- Onion – $2.19
- Chef’s Cupboard Bread Crumbs Italian Style – $1.35
Recipe:
- Preheat your oven to 375°F and grease a baking dish.
- Cook the egg noodles in boiling water according to package instructions (about 8-10 minutes) until al dente. Drain and set aside.
- Chop the onion finely.
- In a bowl, mix the drained tuna, cream of mushroom soup, chopped onion, and half the shredded cheese.
- Stir in the cooked noodles until combined, then transfer to the baking dish.
- Top with the remaining cheese and sprinkle bread crumbs evenly over the top.
- Bake for 20-25 minutes until bubbly and the top is golden.
- Let cool slightly before serving. Total time: About 35 minutes.
Steak Tips w/ Mashed Potatoes & Asparagus – $19.15 (calculated total)
- Chef’s Cupboard Mashed Potatoes Buttery – $1.09
- Black Angus Top Sirloin Steak – $15.81
- Crystal Valley Vitamin Parade Asparagus Fuel – $2.25
Recipe:
- Prepare the mashed potatoes according to package instructions (typically boil water, add mix, and stir; takes about 5 minutes).
- Trim the asparagus ends.
- Cut the steak into bite-sized tips. Season with salt and pepper if available (using pantry basics).
- In a hot skillet over medium-high heat, sear the steak tips for 4-6 minutes per side until desired doneness (medium-rare is about 135°F internal temp). Remove and let rest.
- In the same skillet, add the asparagus and sauté for 5-7 minutes until tender-crisp.
- Serve the steak tips with a side of mashed potatoes and asparagus. Total time: About 20 minutes.
