Aldi won out for the best grocery deals this week.
Make sure to bring your own shopping bags and a quarter to rent your grocery cart.
Check out these deals. We created the weekly menu utilizing these great prices. Check out our local Aldi’s online circular.
$1.99 California Kiwi
99 Cent Strawberries
$1.99 per lb St. Louis Pork Spareribs
$1.45 Chicken Breast
99 cents 5 lb bag Red Potatoes
79 cent each cabbage
79 cent per 3 lb bag yellow onions
$1.39 per lb Jennie-O Bone in Turkey Breast
$1.79 Goat Cheese Log
Menu for the week:
- Monday: Herb Baked Chicken with Sweet Potatoes and Side Salad (save leftover chicken for Thurs.)
- Tuesday: Roasted Turkey Breast with Rosemary Red Potatoes and Broccoli (save turkey (sat) and potatoes (wed) for leftover meals during week)
- Wednesday: St. Louis Pork Spare Ribs with Garlic Mashed Potatoes and Brussel Sprout Slaw
- Thursday: Loaded Chicken Fajitas (utilize leftovers from Mon) with Grilled Peppers and Onions (rough cut extra peppers and onions for Friday), Spanish Rice and Black Beans
- Friday: Pepper, Tomato, Onion, Garlic, and Goat Cheese Pasta (use already cut up peppers and onions) with Garlic Toast
Enjoy a vegetarian pasta dish packed with flavor!
Pepper, Tomato, Onion, Garlic, and Goat Cheese Pasta
A flavorful vegetarian pasta.
Credit: Melissa Thomas
Ingredients
- 1 (16 ounce) package fettuccine noodles
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, roughly chopped
- 2 bell peppers (yellow or orange), roughly chopped
- 4 cloves garlic, minced
- 2 cups cherry tomatoes
- salt and pepper to taste
- 1 (4 ounce) log goat cheese, crumbled
- 1/4 cup chopped fresh basil
- shredded Parmesan cheese as a garnish
Directions
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, according to package directions; drain water, reserving 1 cup pasta water.
- Melt butter and olive oil in a large skillet over medium heat; add onions and peppers. Cook and stir 3-4 minutes. Add garlic, and sauté for another minute.
- Add cherry tomatoes, salt, and pepper to pepper, onion, garlic mixture; cook and stir, crushing tomatoes to desired consistency, until heated through, 4-5 minutes.
- Mix fettuccine into vegetable mixture, adding as much reserved pasta water to keep pasta moist.
- Stir goat cheese and basil into pasta mixture.
- Serve with shredded Parmesan cheese.
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