Aldi meal plan this week: 5 dinners from the weekly ad

Ingredients

• 2 medium sweet potatoes (about 1 1/2 pounds), cut into 3/4-inch cubes
• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 cup fresh cranberries
• 1 California navel orange, finely zested and juiced
• 3 tablespoons maple syrup
• 1 1/2 pounds Fresh Skinless Atlantic Salmon, cut into 4 portions
• 1 1/2 cups plain couscous
• 1 3/4 cups water
• 2 tablespoons chopped fresh parsley, optional

Steps

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment or foil. Toss the sweet potatoes and Brussels sprouts with 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread them cut-side down where possible and roast for 20 minutes.
2. Meanwhile, combine the cranberries, orange juice, orange zest, maple syrup, 1/4 teaspoon salt, and 1/4 cup water in a small saucepan. Bring to a simmer over medium heat, then cook 10 to 12 minutes, stirring often, until the berries have burst and the sauce is thick enough to coat a spoon.
3. Remove the sheet pan from the oven and stir the vegetables. Push them toward the edges of the pan to make space in the center. Roast for 8 minutes more, until the sweet potatoes are nearly tender when pierced with a fork.
4. Pat the salmon dry. Rub it with the remaining 1 tablespoon olive oil and season with the remaining 1/4 teaspoon each salt and pepper. Set the portions in the center of the pan and brush generously with about half the cranberry glaze.
5. Return the pan to the oven and roast 10 to 14 minutes, until the salmon flakes easily at the thickest point and reaches 145°F on an instant-read thermometer. If the vegetables need more color, broil for 1 to 2 minutes after the salmon is done, watching closely.
6. While the salmon roasts, bring the water and the remaining 1/4 teaspoon salt to a boil in a medium saucepan. Stir in the couscous, cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork.
7. Spoon couscous onto four plates and top with the roasted vegetables and salmon. Spoon the remaining cranberry glaze over the salmon and scatter with parsley, if using.

Ingredients

• 1 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks
• 1 pound parsnips, peeled and cut into 1-inch chunks
• 3/4 cup whole milk, warmed
• 3 tablespoons unsalted butter
• 1 1/2 pounds thin-sliced boneless pork chops
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups plain panko breadcrumbs
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper, divided
• 1/4 cup neutral cooking oil, divided
• 2 firm ripe pears, cored and cut into thin matchsticks
• 3 medium carrots, peeled and cut into thin matchsticks
• 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and 1 tablespoon honey

Steps

1. Put the potatoes and parsnips in a large pot, cover with cold water by 1 inch, and add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a steady simmer and cook 15 to 18 minutes, until both vegetables are very tender when pierced with a fork.
2. While the vegetables cook, toss the pears and carrots with the cider vinegar, Dijon, honey, 1 tablespoon of the oil, and a pinch each of salt and pepper in a medium bowl. Set aside for at least 15 minutes, tossing once or twice.
3. Drain the potatoes and parsnips well, then return them to the hot pot. Mash with the warm milk and butter until mostly smooth; season with 1/4 teaspoon salt and a few grinds of pepper. Cover to keep warm.
4. Pat the pork chops dry and season both sides with the remaining salt and pepper. Put the flour in one shallow bowl, the beaten eggs in a second, and the panko in a third. Coat each chop in flour, dip in egg, then press into panko until evenly covered.
5. Heat 2 tablespoons oil in a large skillet over medium heat for 2 minutes, until the oil shimmers. Add half the pork in a single layer and cook 2 to 3 minutes per side, until deeply golden and the center reaches 145°F on an instant-read thermometer. Transfer to a clean plate and rest for 3 minutes.
6. Wipe out any dark crumbs from the skillet, add the remaining 2 tablespoons oil, and cook the remaining pork for 2 to 3 minutes per side, again cooking to 145°F. Do not crowd the skillet, or the coating will steam instead of crisp.
7. Divide the parsnip mash among four plates. Top with the crisp pork cutlets and spoon the pear-carrot slaw alongside, including any dressing left in the bowl.

Ingredients

• 1 1/2 pounds turkey tenderloins, cut into 1-inch pieces
• 1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 medium yellow onion, diced
• 2 celery ribs, diced
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 3/4 cup whole milk
• 1 cup frozen peas
• 4 ounces sharp cheddar cheese, shredded
• 1 tube refrigerated buttermilk biscuits, 8 biscuits
• 3/4 teaspoon kosher salt, divided
• 1 teaspoon dried thyme and 1/2 teaspoon black pepper

Steps

1. Heat the oven to 400°F with a rack in the center. Season the turkey with 1/2 teaspoon salt and the pepper.
2. Heat the olive oil in a 10-inch oven-safe skillet over medium-high heat for 1 minute. Add the turkey in an even layer and cook for 4 to 5 minutes, turning once, until browned on two sides but not cooked through. Transfer it to a plate.
3. Reduce the heat to medium. Add the butter, onion, celery, remaining 1/4 teaspoon salt, and thyme. Cook for 5 minutes, stirring often, until the onion is softened.
4. Stir in the flour and cook for 1 minute. Gradually stir in the broth and milk, scraping up the browned bits. Add the sweet potatoes, bring the mixture to a gentle simmer, then cover and cook for 10 to 12 minutes, stirring once halfway through, until the sweet potatoes are nearly tender.
5. Stir in the peas, browned turkey and any juices on the plate, and cheddar. Arrange the biscuits over the filling, leaving a little space between them. If your skillet is not oven-safe, transfer the filling to a lightly greased 2 1/2-quart baking dish before adding the biscuits.
6. Bake uncovered for 15 to 18 minutes, until the biscuits are deeply golden and the sweet potatoes are tender. Check a few of the largest turkey pieces in the center of the filling; they must reach 165°F. Let the pot pie stand for 5 minutes before serving.

Ingredients

• 6 cups low-sodium chicken broth
• 1 1/4 pounds hickory smoked ham steak, cut into 1/2-inch pieces
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 4 cups)
• 1 1/2 cups Arborio rice
• 1 teaspoon chopped fresh rosemary, plus more for serving
• 1 large Honeycrisp apple, cored and cut into 1/2-inch pieces
• 1/2 cup finely grated Parmesan cheese, plus more for serving
• 2 tablespoons unsalted butter
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon black pepper

Steps

1. Pour the broth into a medium saucepan and bring it to a gentle simmer over medium heat, about 8 minutes. Lower the heat to keep it hot; do not let it boil hard.
2. Meanwhile, heat a Dutch oven or other heavy pot over medium-high heat for 2 minutes. Add the ham and cook, stirring once or twice, until browned at the edges and heated through to 140°F, 4 to 5 minutes. Transfer the ham to a plate.
3. Add the olive oil, onion, squash, salt, and pepper to the pot. Cook over medium heat, stirring often, until the onion is softened and the squash has started to brown, 7 to 8 minutes.
4. Stir in the rice and rosemary. Cook, stirring constantly, until the rice smells nutty and the edges look slightly translucent, about 2 minutes.
5. Add 1 cup of the hot broth and stir until it is mostly absorbed, 3 to 4 minutes. Continue adding broth 1 cup at a time, stirring often and waiting until each addition is mostly absorbed before adding the next, for 18 to 22 minutes total.
6. With the final cup of broth, stir in the apple. Cook until the rice is creamy and tender with a slight bite, the squash is fork-tender, and the apple is warmed but still holds its shape, 4 to 5 minutes. Add a splash of hot broth if the risotto becomes too thick.
7. Remove the pot from the heat. Stir in the browned ham, Parmesan, and butter until glossy, about 1 minute. Taste and add salt and pepper as needed. Rest for 3 minutes, then serve with extra Parmesan and rosemary.

Ingredients

• 2 pounds chicken tenderloins, cut into 2-inch pieces
• 1 1/2 teaspoons kosher salt, plus more to taste, and 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 medium carrots, cut into 1/2-inch pieces
• 2 medium turnips, peeled and cut into 1/2-inch pieces
• 1 pound Yukon Gold potatoes, cut into 3/4-inch pieces
• 4 garlic cloves, finely chopped
• 1 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 5 cups low-sodium chicken broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 5 ounces chopped kale, tough stems removed
• 1 tablespoon apple cider vinegar

Steps

1. Pat the chicken dry and season it with 1 teaspoon of the salt and the pepper. Heat the olive oil in a Dutch oven or other heavy pot over medium-high heat for 2 minutes.
2. Working in 2 batches, brown the chicken for 2 minutes per side, just until lightly golden; it will not be cooked through. Transfer it to a plate.
3. Reduce the heat to medium. Add the onion, carrots and turnips, along with the remaining 1/2 teaspoon salt. Cook for 8 minutes, stirring often, until the onion is soft and the vegetables are beginning to pick up brown edges.
4. Stir in the garlic and thyme for 30 seconds. Sprinkle in the flour and stir constantly for 1 minute, coating the vegetables and cooking away the raw flour taste.
5. Slowly stir in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the potatoes and beans. Bring to a boil, then reduce to a steady simmer, cover, and cook for 12 to 15 minutes, until the potatoes and turnips are nearly tender.
6. Return the chicken and any juices on the plate to the pot. Simmer uncovered for 5 to 7 minutes, stirring once or twice, until the chicken reaches 165°F in the thickest pieces and the potatoes are fork-tender.
7. Stir in the kale and vinegar. Cook for 2 to 3 minutes, until the kale is wilted. Taste and add salt and pepper as needed, then let the stew stand for 5 minutes before serving.