Aldi Recipes

... at your local ALDI View This Week’s ALDI Finds, Upcoming ALDI Finds and... by a special diet, find recipes and order catering Extraordinary food...

... this morning, then stopped at Aldi since it's next door to...! Hugs. @dfish Thanks for the recipes. I've never made brisket. @marshhawk ...

Aldi has their version of Biscoffs, cheap. (added) and I understand that there are recipes for making biscoff pie crusts.

... to the meat market and Aldi, and on Thursdays I go... higher, when I’m making some recipes that may cost a little ...

Just before Christmas, Aldi had this Hot Honey in ... just make my own. All recipes i see are for making...

... I come home with two Aldi bags full of fruit, veg... have widened my repertoire of recipes considerably as a result (the...

...! Then a short stop at Aldi, and now I'm home. And... by now. Thanks for the recipes. @0106 Thanks for the May ...

... buy 1% milk only because Aldi doesn’t sell skim milk. Once... buy whole milk for certain recipes, but for the sake of...

... free garlic bulbs (I’m assuming Aldi Easter overstock) outside for people... must have run out of recipes to add them to 🤣...

... to some of the WW recipes again. Caryn, ugh on oversleeping... checked recipes for the next week, I could have done an Aldi...

... the etymology of place names, recipes, local history, etc. AI interpretations... of recipes can be particularly dire. Google ... 25c coin to my local ALDI to unlock a shopping trolley...

... cheaper ingredients are replacing traditional recipes www.theguardian.com For example... flavouring¹, colour (carotenes). vs US Aldi store brand vanilla bean ice... GEL, CELLULOSE GUM, CARRAGEENAN. US Aldi store brand "premium" vanilla ice...

... this. i must admit the Aldi red meat in general doesn't ... be honest, as all online recipes utilised carrot, I wld prefer... me. ps. On the online recipes for braising steak the usual ... fair number of 'very yummy' recipes, they also might have to...

... on sale at Liddle or Aldi burn out or break down... learning to make bread from Recipes for a Small Planet, The...

Aldi here used to be great! ... checking prices FL has beat Aldi on several things. Surprisingly. We.... So I think between some recipes I found and our chicken...

I got 6 dozen. Idk what im going to do with them but for 98 cents ill figure it out. submitted by /u/DiirtyMike_EVE to r/aldi [link] [comments]

No idea how many of you saw the original post where I asked about it, but I was determined to make homemade peanut butter cups using only Aldi ingredients. Successfully managed to pull it off in a way that tastes good, so I figured I'd share the recipe here for anyone curious about trying them. At least in my area, it's approximately $11.14 USD for the Aldi ingredients, though the paper liners probably add a few dollars to the total cost of making this. I plan on getting some actual Aldi peanut butter cups tomorrow to do a comparison test for taste, but for now, the recipe is below if any of you feel like trying this out. (Hoping this formats right, because I'm copying and pasting from the notes app where I wrote it down ^^;) _______ Ingredients: Baker's Corner Milk Chocolate Morsels (2 bags) Baker's Corner Powdered Sugar (1 bag; will need 1/2 to 3/4 a cup of it) Peanut Delight Creamy Peanut Butter (one 18oz jar) __ Equipment: Two spoons A tablespoon measure (or just a tablespoon) 1/4 cup measure Two microwave-safe bowls A baking spatula Cupcake liners Cupcake pan (12 or 24 count advised) A microwave _______ Instructions: Line the cupcake pan with cupcake liners. This recipe makes 14-18 peanut butter cups depending on the chocolate distribution, so plan accordingly. In a microwave, use one of the bowls to melt only one of the bags of chocolate chips. Microwave the chocolate chips in intervals of 20 seconds, stirring slightly with a spoon to keep the heating even across the chocolate. Only melt them until the chocolate has melted the majority of the way, but some chips still slightly hold their shape. Stir them together until the chocolate consistency is smooth, then slowly add the contents of the second bag, combining until all chocolate is melted. If your chocolate chips were in the freezer, you may need to run the chocolate through the microwave for another 20-30 seconds to ensure it melts properly. [Measurements are based on a 900-watt microwave on the High power setting. Timing may vary based on microwave power settings and wattage, so use best discretion if yours has more or less.] Once the melted chocolate is smooth, using the tablespoon measure (or a tablespoon in general), scoop about a tablespoon of the melted chocolate into each cupcake liner. Be careful to not pause in this process, as the chocolate may set quickly depending on ambient temperatures. Once the chocolate is in the cupcake liner, carefully pick up a filled cupcake liner (if the chocolate is still hot, it may help to put a second liner around the filled ones). To gain the chocolate cup shape, carefully rotate the cupcake liner to move the melted chocolate around. Try to make it cover at least 2.5 cm of the sides of the cupcake liner, then place it back into the cupcake mold. Repeat this process for all of the cupcake liners. Empty the full jar of peanut butter into the second microwave-safe bowl. To ensure you get all of it out, use of a spatula is recommended. Put the peanut butter in the microwave for two to three intervals of 30 seconds (1 min to 1 min 30 secs total), stirring to ensure it heats evenly. Once the peanut butter has taken on a soft, but not completely liquid consistency, add 1/2 a cup (two of the 1/4 cup measure spoonfuls) of powdered sugar to the peanut butter. Stir well until the white of the powdered sugar is not visible, and test the thickness. If the peanut butter is not the same consistency as it was prior to melting, add another 1/4 a cup of powdered sugar, and stir until the sugar is no longer visible. Once your peanut butter mixture is complete, carefully spoon the mixture into one of the chocolate-lined cupcake liners until the chocolate cup is half full. Be sure to spread it out to make sure the peanut butter lays flat. Repeat this process for the other chocolate cups. With the remaining melted chocolate, spoon a tablespoon of chocolate over the top of the peanut butter in the cupcake liner, and smooth it out until it's covering the peanut butter completely. Repeat this process for every peanut butter cup. Leave the peanut butter cups to harden. To speed this process up, you can put the cupcake tray in the freezer for about an hour, or until the chocolate has set. Once the chocolate has fully set, you can optionally peel the cupcake liner paper off. This process is easier when the peanut butter cups have been in the freezer. ____ Some notes: Once the chocolate has fully set, you can optionally peel the cupcake liner paper off. This process is easier when the peanut butter cups have been in the freezer. The melted chocolate will get thicker and harder to spread as it cools, so you may need to microwave it again for about 30 seconds if it starts to set while you're using it. I found that out the hard way, as you can see from the photos. :') It's best to use thinner paper cupcake liners for this, as the thicker ones tend to stick, and might be harder to get out of crevasses in the chocolate. submitted by /u/PaciSystem to r/aldi [link] [comments]

Ribs, couscous, and sautéd green beans. Dm me if you want the rib recipe they fell off the BONE. He made me cum 10 times. I have quite literally never felt this good in my life. I’m in my Life of a Showgirl era right now. My whole body is vibrating. My limbs feel like lead. I cried because I’ve never ever ever had someone touch me with such care and such love and desire to make me feel good. Im love drunk. Wishing this for y’all. Edit bc TWENTY FIVE people messaged me for the recipe. Here it is. I got the ribs from Aldi. Tools: -cutting board -tin foil -sauce brush or spatula to smear the bbq sauce -big pan -bbq saaaauuuuccceeeee (i used sweet baby rays original) Dry rub -1/2 cup brown sugar The rest of tue ingredients I measured with my heart bc my momma taught me to. Really just taste the rub as you go!!! -onion powder -garlic powder -salt -pepper -cayenne pepper -paprika -dry red pepper flakes -dill (I was DILL H E A V Y ok. LOTS of dill) -basil -oregano -thyme -some other pepper powder I had lying around -sazon complete seasoning thing idk it smells good I let my grandma guide me on that. It worked out. Take your ribs out of the fridge, lay on a cutting board, and remove the membrane. Theres vids on youtube on how to do it. Then, cut the ribs in half and rub on the dry rub EVERYWHERE. I like mine thick. Dont skimp on the seasoning! Wrap in tinfoil and rest in fridge for 45 minutes to an hour. Do veggie/side prep during this time if its time intensive. I prepped my green beans. Preheat your oven to 250. LAYER tinfoil on your pan so you don’t fuck it up (i fucked mine up) Put the in ribs covered for 2.5 hours. *before baking and between each baking step you could brush on an apple cider. I didn’t have any on hand at that time. But dont wasb off ur seasoning.* Then, raise the heat to 350 for another 30 mins and bake uncovered. *optional, pat the pan dry with paper towels first. I didn’t do that bc I forgot. Probably why my pan needed a spa day* Start your sides at the 15-20 minute mark so the timing comes out right. Then, slather her in your sauce on top. Broil for 3 mins at 375. You could do 5, I did 3. Slather her in sauce, slice her up, suck the bones clean. submitted by /u/your-professor to r/GirlDinnerDiaries [link] [comments]

Hey a while back I wrote a rice & beans guide (https://www.reddit.com/r/povertyfinance/comments/1o325u2/rice_and_beans_guide_long_post_with_recipes/), but decided to write a regular series of posts on how I feed myself on $40/week (and eat rather well in doing so). So without further ado... INGREDIENTS [5-8 servings] 2 cups dried green lentils 1-2 tbsp of vegetable oil 4-5 carrots 1 12 oz bag frozen peas 1 onion 3-4 cloves of garlic 4 cups of water for the lentils initially 3 lbs of potatoes (about 5-8 medium sized potatoes) 4 cups of water for broth 4 beef bouillon cubes 1/4 c corn starch 1/4 c water for the corn starch a generous amount of drops of Worcestershire sauce 2-3 tbsp of vegetable oil for the potatoes salt and pepper for the potatoes [It may look like a lot of ingredients, but they're really cheap] DIRECTIONS Dice onion and set aside, peel and dice carrots and set aside. Boil 4 c of water, place lentils in water, cover and simmer until water is absorbed into the lentils - about 30/45 min Peel and dice potatoes into chucks of about 1 inch and set aside Preheat oven to 400F In a pot, large saucepan, or large saute pan, heat the vegetable oil to medium high After the oil is heated, add the diced onion and carrots and cook until the onion is softened, like 4-5 min Microwave the bag of peas to get it to room temperature at least - like 3 min or so While that is cooking, peel and dice the garlic Add the diced garlic and cook for another minute or so Add the cooked lentils, peas, the 4 cups of water for broth, the 4 bouillon cubs, bring to a boil, cover and simmer Toss the potatoes in oil, then salt and pepper them to taste, place on baking sheets and place in the oven for about 25-30 min (keep an eye on them). Turn them once if possible. Once the potatoes are finished to your liking, remove them from the oven and set aside. In a small bowl, mix the 1/4 c cornstarch and an equal amount of water until the consistency is smooth and add that to the lentil mix and stir it in to thicken it Add the Worcestershire sauce to the mix to taste Once satisfied, remove from heat Serve in a bowl with the potatoes NOTES ON THE INGREDIENTS There are many different types of lentils, and they generally are substitutable. I like green lentils here because they are bigger and gives the dish a better texture than I think red lentils would. I go through enough lentils that I have each on hand. Carrots are a great vegetable for the frugal chef. They are cheap, sturdy (can last like 6 weeks in the fridge), and can be put in a variety of dishes. I go through a lot of carrots, and can get a 2 lb bag at Aldi for like $2. In this series, get used to seeing carrots in the recipes lol. I like peas here, but any frozen vegetable would do here. Having a few bags of frozen vegetables in your freezer is a good move because they're generally cheap and hold well, and frozen veggies keep their nutritional content. I buy onions in 3 lb bags at Aldi for $2. A 3 lb bag will net like 6 onions. Onions don't stay good as long as carrots, so make sure you're using them if you buy in bulk. Onions will last about a month. I love cooked onions, so this is another thing you'll see a lot of in this series if you choose to follow it. Even if I end up tossing an onion at the end, its still worth it to buy in bulk rather than buying by the onion. I bought a 10 lb bag of Russet potatoes at Aldi for like $4, which was a real deal. So you're going to see some potato recipes in the next few weeks, which is fine by me because I love them. In this recipe, I roasted them, but I've done this same recipe with mashed potatoes, which is essentially an inverted lentil Shephard's Pie (which I love, but switched from beef to lentils to manage the cost better). Potatoes will also last weeks, but store in a dry, dark place. When roasting, keep an eye on them instead of relying on a strict time. All sorts of things will affect the baking time - size of the dice, type of potato, etc. If I were eating the roasted potatoes on their own here, I would add in some rosemary or paprika, or something else to give them more flavor, but since they're getting covered in gravy here, I decided it wasn't worth it to season them further than just salt and pepper. Using beef bouillon cubs, corn starch, and water is the cheapest way to get a gravy. You can buy the gravy packets instead, but for me they're like $0.60/packet and I would need 4 here, so better off just making it from scratch. Cornstarch is good to have- it's not that expensive, and you'll go through it eventually. It lasts forever. Don't add cornstarch directly to hot liquid. It will begin to cook and leave little lumps - the consistency will get janked up. Instead, dissolve in a small bit of water and then add the starch/water dissolved mixture into the hot liquid. I really like Worcestershire sauce. It adds great depth of flavor. A bottle lasts years as well. I don't necessarily know if I would go out and buy a bottle for this recipe specifically, but its a great add if you have it. When storing in the fridge, store the potatoes and lentil gravy separately to maintain each's texture and consistency. NOTES ON COOKING STYLE I am a big proponent of meal prepping. It allows me to achieve economies of scale in cooking. The recipe above makes 5-8 servings (I eat a lot, and this is 5 servings for me, but for someone who eats less, this can easily be 6-8 servings), so spread out over that many servings, this is under $2.00/serving. If I tried to make this one serving at a time, there's no way I could do it as cost-efficiently. One approach I have to food shopping which may seem counterintuitive is to think of food as an investment, not an expense. Meal prepping helps with that. But I buy in bulk where possible, and when I say that, I don't mean use Costco or Sam's Club. I don't have any memberships there. I do mean buy in large packaging. Instead of buying one potato at a time, I bought a 10 lb bag. I used about a 1/3 of that bag here, and in the next few weeks, I will use the rest of it. That means there will be no more cash outlay for potatoes in the next few weeks. Same with the onions. I did not have to buy an onion this week, because I had some from a previous shopping trip. Like an investment, sometimes there is a larger cash outlay upfront, but that gets recovered over time as after a while, the bulk purchasing normalizes and hits an equilibrium where you only need to buy a few things each week, and rely on your food holdings for the rest. And sometimes if I have a really light grocery week run, I will buy things I don't immediately need to cushion the blow of what would potentially be a larger grocery run later. As a corollary, I plan my meals. I meal prep both my dinners and lunches, so by definition I need to have the groceries for each planned out. Planning meals is helpful for a couple reasons: (1) it limits impulse buying, (2) it makes it faster to get dinner together midweek for me as I don't have to figure out what to make and cook from scratch, (3) it makes it easier to go through the bulk purchasing. Would I eat 3 lbs of potatoes in a week if I had to create a meal from scratch each night? I dunno. But if I already prepped them Sunday, its a lot easier to go through them throughout the week. So each week, I will post what I made for dinner and lunch for that week, until readers get sick of these posts. submitted by /u/Willem_Dafuq to r/povertyfinance [link] [comments]

My kid will only eat Aldi's tattie scones. No big deal, you might think. Except, that's all he'll eat for breakfast every single bloody day. And he can't handle going into supermarkets so it's a bit of a nightmare trying to buy them in bulk. I'm happy to make them, but the last recipe(s) I tried were fails. Anyway, as above my question. Alternatively, any tattie scone taste expert willing to stake their reputation to recommend a brand which tastes the same? submitted by /u/Morriganalba to r/Scotland [link] [comments]

pictured: stir-in basil paste and turkey pepperoni submitted by /u/HarshlyHan to r/aldi [link] [comments]

1st is a seared tuna bowl (only ingredients that aren't sourced from Aldi are the fried shallot, sesame, and the chili oil, which are all from an Asian grocer). 2ne is a lightly Greek inspired chicken wrap/taco with tzatziki-ish dip and lime plantain chips. I love to cook so I don't mind spending a little extra time making me and my partners food fun/interesting! I also shop almost exclusively at Aldi and supplement with the Asian grocer for certain ingredients. If anyone wants a recipe for any aspect of these I'm happy to share :) Aldi 4 ever 💯 submitted by /u/b4rb4ckmtn to r/aldi [link] [comments]

Top comment (linked) immediately gets pedantic, and there are plenty of other IAVC comments. Pinned mod comment calls the IAVC’ers out. submitted by /u/StopCollaborate230 to r/iamveryculinary [link] [comments]

I had fun making this to give away for Christmas. My wife feels like it had too much alcohol but she is wrong. Merry Christmas 🎄🎁 submitted by /u/insurancefun to r/aldi [link] [comments]

Recipe: 1 frozen burger (I buy mine from Aldi) 1 cheese 3 pickle units 1 bun(s) Instructions: Air fry the burger for 7 minutes at 400F. Flip the burger and add salt. Cook for another 3 minutes. Assemble the burger with all ingredients. Wrap in tinfoil and place back in air fryer for 1 minute. Remove from air fryer and let sit for 1 minute. Unwrap and enjoy submitted by /u/MikeMuench to r/shittyfoodporn [link] [comments]

I've tried about 20 curry powders, so you don't have to. submitted by /u/smickie to r/UK_Food [link] [comments]

Why YSK: As we all know grocery prices are at an all time high, this deal is a fantastic offer feeding up to 10 people with a delicious Thanksgiving feast for only $40. Also last year it was $50, instead of going up like everything else it’s $10 cheaper this year. Items include: Whole Turkey Chicken Broth Condensed Cream of Mushroom Soup Evaporated Milk Hawaiian Sweet Rolls Miniature Marshmallows Cut Green Beans (x2) 100% Pure Canned Pumpkin Shells & Cheese (x2) Brown Gravy Mix (x3) Poultry Spices & Herbs French Fried Onions Pie Crust Chicken or Cornbread Stuffing (x2) Whipped Dairy Topping Yellow Onions (3 lbs.) Baby Peeled Carrots Celery Cranberries Sweet Potatoes (3 lbs.) Russet Potatoes (10 lbs.) This shopping list allows you to serve a "14-pound turkey, rolls, cranberry sauce, mac and cheese, stuffing, mashed potatoes with gravy, sweet potato casserole, green bean casserole, and pumpkin pie." If you're strictly sticking to only buying the items from Aldi's list, then you won't be able to customize recipes to your liking. But obviously, if you do have a little wiggle room in your budget, then you could make some things from scratch rather than buying the mixes or canned/pre-made stuff. And keep in mind that Aldi's list assumes you already have some pantry staples on hand. For example, both their chicken stuffing mix and their cornbread stuffing mix require 1/2 stick of butter each, but that's not included. Or if you're following Campbell's Green Bean Casserole recipe, you'll need milk and soy sauce. But still, it's pretty crazy how Aldi is extremely affordable for Thanksgiving. Links: Feast for 10 page with items and prices (cranberries aren't listed for some reason): https://www.aldi.us/products/thanksgiving/feast-for-10/k/259 Aldi's Thanksgiving Press Release: https://corporate.aldi.us/newsroom/news/thanksgiving-press-release Full credit for this post goes to u/georgecloooney , I just copied it over from the Aldi sub. submitted by /u/WanderWut to r/YouShouldKnow [link] [comments]

submitted by /u/Available_Panda1567 to r/Breadit [link] [comments]

And you know what… it tastes great! What a score! submitted by /u/Available_Panda1567 to r/CookbookLovers [link] [comments]

submitted by /u/Spirited_Ocelot2662 to r/tonightsdinner [link] [comments]

I am NOT OOP, OOP is u/flipside1795 Originally posted to r/AITAH AITAH for bringing a salad I know one of my coworkers will hate to the office potluck? Trigger Warnings: emotional manipulation, controlling behavior, exploitation, hostile workplace Mood Spoilers: happy Original Post (wayback machine): April 1, 2025 I (43F) work a semi-remote job and every month we have our remote employee meeting at the main warehouse. During that meeting, one of the other in-office employees (we'll call her Janice) always plans a potluck lunch. At first it was nice, but for the last handful of months Janice has been passive aggressively suggesting dishes that I can bring to the lunch, even going so far as to call me out in the email invitation. This month's theme is "salad bar." Our company is supplying a few different types of lettuce for the base and we are supposed to bring toppings. I have been covertly asked (pressured?) to bring the toppings for a strawberry chicken walnut salad. This means that I would have to buy enough chicken, strawberries, candied walnuts and croutons to possibly feed the 20 people in our department. Janice has mentioned she thinks she is bringing cucumbers, tomatoes, and chopped onions. I typically don't have issues doing this, but this year I am in 2 weddings, have our annual family beach vacation planned (my parents rent the house, but I still need money for my son and me to eat and enjoy ourselves a bit), and I am trying to save spending money for a cruise that we are taking next January. I've mentioned a couple of times that I'm slightly tight with money until next year and then was shocked to be asked by someone that makes over $10 more per hour than me to bring toppings that cost more than triple the cost of what she is bringing. When I blatantly said, "Wow, the chicken salad toppings are kind of out of my price range right now," my concern was met with dismissal and a lighthearted comment about how it shouldn't cost more than what I pay to have my nails done every two weeks. I was furious because I had just mentioned the other day that my nails were the one luxury that I really look forward to nowadays and I felt like she was trying to use that against me to manipulate me into doing what she asked. Yesterday, after I went home and rage raided my pantry, I decided that this would be the month that I would NOT be doing what was suggested. I went through what I had on hand and decided that I will be making a Mediterranean chickpea salad with lemon vinaigrette dressing to share with the group. This included chickpeas, kalamata olives, sun-dried tomatoes, crumbled goat cheese, all of which I know she hates (she gagged when she smelled olives on a charcuterie board another employee brought a few months back). The only things I have to purchase are the goat cheese and olives. I'm sure that most of my coworkers would enjoy this salad, too, so it won't go to waste. I also don't have to worry about her mooching leftovers from me again when I could really benefit from having them to eat myself. So am I the asshole for making something I know she will hate? And should I keep doing it until she stops asking? (Ironically, as I sat here writing this, Janice announced that she bought a case of corn dogs and a case of black diamond steaks from our warehouse. The steaks alone are almost $100. I've decided that I am not the asshole.) AITAH has no consensus bot, OOP was NTA Relevant Comments How does the corn dogs fit with the salad bar theme?! OOP: We work for a food service distributor and we are able to purchase bulk items from our warehouse. She just bought these for her own home and had to announce it to everyone. Maybe I should've asked if she could cut up a few steaks to toss on a salad? Lol Why did Janice brought corn dogs and steaks, but don't want to contribute to the potlucks? OOP: Yes, that's exactly what happened. This purchase was to celebrate paying off her car. She paid off her house last fall. She also has a two income household. While I don't know her specific situation, I'm sure she's in a much better financial position to buy chicken and off season produce than I am. OOP on Janice's role at their workplace OOP: She's not even my supervisor. I report to the department head because my job encompasses work for the entire department, including her. Commenter 1: Your salad sounds awesome (and I don’t even like olives), and someone needs to remind Janice that while the upside to a potluck is not having to figure out and provide all of the food, the downside is that you do not get to control what other people bring. I don’t really know what the office dynamic is like but I would honestly consider speaking to a manager or HR, even just for documentation if you don’t want action taken yet. It might seem lighthearted, but singling you out in group correspondence and making comments about your financial situation/choices is not appropriate or okay. OOP: Good point. My boss is fantastic and I'm really good friends with his boss and his boss's wife. I'm sure I could talk to one of them and let them know that it makes me uncomfortable, but I worry that they'll toss the whole potluck idea out the window. That would suck because it was great up until the Christmas potluck when this BS started. But if it comes to that, it does. I'm sure my bosses wouldn't mention why it was cancelled. Commenter 2: Why is she announcing things she buys? OOP: Because she has to be heard. About everything. Additional Information from OOP after reading the comments OOP: THANKS FOR THE RESPONSES, EVERYONE! I'm going to send the email tomorrow to say that I'm bringing the Mediterranean salad and blind copy my boss on it. I'm also going to talk to my closer coworkers to see if she acts this way toward them. After that, I'll figure out if I need to go to HR or if she eases up. I definitely know that everything will be in email form from now on just in case I need it in the future. I won't be in the office until Friday, but I'll keep everyone updated as things progress. OOP provided the Mediterranean salad recipe OOP: I just throw a bunch of shit in a bowl, honestly. It's something like: Two cans of chickpeas, rinsed A jar of kalamata olives, quartered Half a jar of julienned sundried tomatoes in oil (pull the tomatoes out, don't dump the oil into the salad) A tub of crumbled feta or goat cheese (whatever size is at Aldi) Half a seedless cucumber, chopped Half a red onion, finely chopped Fresh parsley, chopped (like a handful) Then I just use either the Greek or House vinaigrette from Aldi as the dressing. It's nothing fancy, but it's filling and I really enjoy it on a bed of lettuce or stuffed into a pita with grilled chicken (sans strawberries) for lunches.   Update: April 7, 2025 (six days later) Just wanted to update the whole Janice and the potluck salad debacle. Sorry I deleted the post. It got bigger than I ever expected and one of my other coworkers saw it. She thinks Janice is an asshole, too, but I don't want to chance losing my job over a potluck. 😅 Anyway, I responded to the email that I would be bringing the Mediterranean salad and didn't say another word about it to Janice, but I did bring it up to other coworkers that I'm comfortable with. Most said they used to enjoy the potluck, but feel it's no longer fun because Janice is a jerk. I am also not the only person she has made "suggestions" to about what to bring. Knowing that I'm not alone, I also talked to my boss on Friday. He was awesome about everything and over the weekend he came to the decision that we're no longer going to do a potluck at all and the one for this month is cancelled. Moving forward it's either going to be cooked by management or catered by different local businesses and food trucks (he even asked for suggestions from ALL employees to make sure it's not being controlled by just one of us...). I didn't expect that to happen, but I'm actually really excited at the prospect of NEVER having to make anything again. He cited health concerns because of us not being certified in food safety and handling rather than telling Janice we all think she's an asshole (I just wanted the annoying behavior to stop, not crush her soul completely). He also told me that if she continues to make remarks about anything that makes me or anyone else uncomfortable, we need to come to him right away. He said just because she's been there for 35 years doesn't mean she runs the place. He is seriously the best. Janice has been grumbling all day about the changes but the response from everyone else was positive. The way I see it is that she did it to herself by being a pushy, control freak fun sucker. So thank you everyone for your responses. It helped me get over my aversion to workplace conflict and I feel like this is possibly the best outcome for everyone (well, everyone except Janice). Relevant Comments Commenter 1: I'm glad your boss is finally in the loop and Janice is put in her place! Food trucks and catering should have been the way all along. Thanks for the update! OOP: The potluck was fun at first, but she sucked all the fun out of it. Regardless, I am super stoked at the options we have now. There are some really good food trucks around here! Commenter 2: Every time Janice grumbles about it being catered, explain that office potlucks are kind of frowned upon after a seafood supplier's office potluck hospitalized 46 people last year (November, December). OOP: She'll be fine until we vote to have the local Thai truck cater it. I can't wait to see the look on her face when she's given the option between chicken or tofu in her Pad Thai. 🤣   DO NOT COMMENT IN LINKED POSTS OR MESSAGE OOPs – BoRU Rule #7 THIS IS A REPOST SUB - I AM NOT OOP submitted by /u/Choice_Evidence1983 to r/BestofRedditorUpdates [link] [comments]

submitted by /u/WrenAround to r/glutenfree [link] [comments]

I go first I only eat from the kid's menu and I always get a good deal even a mini dessert and the portion is the perfect size for me submitted by /u/Revolutionary-Boss77 to r/Frugal [link] [comments]

My girlfriend insists on buying the branded version of everything, even though I think there’s little difference most of the time. Our Coco Pops spend was ridiculous (had its own column in our monthly budget), so I knew that something had to change. Over the course of 5 months I’ve been topping up her genuine coco pops box with the cheap Aldi equivalent. On the first month I started with a ratio of 80% genuine coco pops to 20% fake. I’ve slowly tapered down, so that the product I’m supplying to her is 5% legit, cut with 95% Aldi. She started complaining about Kelloggs “ruining the old recipe” at 40% real. But she wasn’t annoyed enough to change cereal, so I pressed on. I’m wondering what other products I can swap out. Possibly tea bags or toilet paper? submitted by /u/AverageHippo to r/CasualUK [link] [comments]

submitted by /u/MyNameGifOreilly to r/tumblr [link] [comments]

submitted by /u/SherryBobbins1 to r/povertyfinance [link] [comments]

If anyone is a white bread fan and misses good sliced white bread, try finding a nearby Aldi and picking up their new Keto bread it’s so soft, smells like bread, toasts like bread (omg it toasts like real bread ❤️) tastes and feels like real bread. I had to check the label like 7 times after eating it to make sure I hadn’t gotten actual bread by mistake! Nope 0 net carbs. Seriously good stuff. I’ve tried the Keto Culture bread, Weis has a decent brand but it’s 6g carbs per slice, Arnold’s makes a decent one but also a bit of carbs per slice, and of course I have eaten a ton of Aldi’s keto bread, but they just recently updated the recipe and it’s 10x better. Just wanted to share. Edit: 0 “Net Carbs” is what I should have said, it has 10g insoluble fiber carbs. I apologize, when I get home I’ll upload a pic of the ingredients and nutrition facts and post a link for those asking submitted by /u/Ech0es0fmadness to r/keto [link] [comments]