Regardless of what back to school looks like this year, preparing family meals throughout the week does not have to be a challenge. Shopping at a store like ALDI can stretch your budget and help you make five different meals over five days for about $5 a meal pretax for a family of four. 

Using a mix of kitchen staples you already may have, along with fresh ingredients, you can make delicious, affordable recipes for the whole family. Simply select a protein or main ingredient and explore versatile ways to build other meals around it during the week.  

Grilled chicken breasts are ideal for on-the-go lunches or weekday dinners. Busy parents can get dinner on the table in less than 30 minutes with an easy Chicken Cacciatore in the pressure cooker or simple prep-ahead Chicken Enchiladas. These convenient dishes make it a snap to add variety by substituting chicken with shrimp, beans, or vegetables. 

Serving organic produce, fresh and frozen meats, seafood and on-the-go snacks can be easy when you shop at a store like ALDI for the back-to-school season. Plus, you can find foods to fit any dietary style without breaking the bank. 

Find more family meal solutions at aldi.us. 

Pressure Cooker Chicken Cacciatore

Ingredients

• 1-1 1/2 pounds chicken breasts or chicken thighs

•       flour 

• 1 pinch salt, plus 2 teaspoons, divided

• 2 tablespoons extra-virgin olive oil

• 1 onion, diced

• 16 ounces mushrooms, sliced

• 3 cloves garlic, minced

• 1/2 cup chicken broth

• 1 bell pepper, diced

• 1 can (28 ounces) diced tomatoes

• 4 tablespoons butter

•       capers (optional)

•       parsley, plus additional for topping (optional)

•       lemon

•       preferred pasta 

•       Parmesan cheese (optional)

Instructions

1. Dredge chicken in flour and pinch of salt. Turn on the saute function on the pressure cooker. Add oil; saute chicken 2-3 minutes on each side. Remove and set aside (chicken will finish cooking later).

2. Add onion, mushrooms, and garlic. Saute until softened. Add broth and let sizzle out. 

3. Add chicken, bell pepper, tomatoes, and remaining salt to pressure cooker. Cook on high pressure 15 minutes. Release pressure. 

4. Shred chicken. Stir in butter, capers, parsley, and lemon. Serve with preferred pasta and top with additional parsley and Parmesan cheese, if desired. 

Easy Chicken Enchiladas with Black Beans

Ingredients

• Nonstick cooking spray

• 1 medium onion, chopped

Chicken:

• 1 pound chicken breasts

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/4 teaspoon chili powder

• 1/4 teaspoon cumin

•       salt, to taste

•       pepper, to taste

Enchiladas:

• 15 ounces black beans, drained and rinsed

• 10 ounces diced tomatoes and green chilies, drained

• 2 cups shredded Mexican cheese, divided

• 16 ounces restaurant-style salsa, divided

• 10 whole-wheat tortillas

Optional Toppings:

•  diced avocado 

• plain Greek yogurt

• cilantro 

Instructions

1. Preheat oven to 400 F. Spray 9-by-13-inch pan with nonstick cooking spray and set aside. 

2. In a medium skillet over medium-high heat, cook onion until translucent, about 3-5 minutes. Transfer to a large bowl and set aside.

3. To make chicken: Season chicken breasts with garlic powder, onion powder, chili powder, cumin, and salt and pepper, to taste. Add chicken to the same skillet over medium-high heat. Cook 5-7 minutes on each side, or until cooked through. Use fork and knife to shred chicken.

4. To make enchiladas: In a large bowl with cooked onion, add shredded chicken, black beans, diced tomatoes, green chilies, and 1 cup shredded Mexican cheese. Use a spoon to mix well.

5. Pour 1 cup salsa on the bottom of the greased pan and use a spatula to spread evenly. Scoop about 1/2 cup chicken and veggie mixture into each tortilla. Roll tightly and place seam side down in the pan.

6. Top enchiladas with 3/4 cup salsa and remaining shredded cheese; use a spatula to spread evenly. 

7. Cover pan tightly with foil and bake 25-30 minutes. Remove from oven; serve hot. Add avocado, yogurt, and cilantro, if desired.