Aldi Meal Prep Ideas – WW-Friendly!

I don’t know who needs to hear this, but if you’ve got a busy schedule and you’re trying to eat healthy, you’ve got to meal prep. Not in a crazy, over-the-top way. Just enough to make your weekdays easier and less chaotic.

I’m 38, I work full-time, I have two kids (6 and 8), a husband, a dog, and a to-do list that never ends. I don’t have time to cook a whole meal in the middle of the workday, and I definitely don’t have time to think about what I feel like eating. So I prep lunches in advance to make sure we’re not grabbing junk out of convenience.

I use WW (Weight Watchers) to help keep me in a slight calorie deficit. It also lets me check my macros, which I loosely pay attention to, especially protein. I do mostly strength training, so getting enough protein matters. I also prep my husband’s lunches because he’s working on losing weight and building muscle too. We’re in it together, and it helps to have one less thing to figure out during the week.

One rule I stick to: I rarely grocery shop and meal prep on the same day. I’ve tried, and it just makes me irritable. I go to Aldi on Saturdays, then prep on Sundays. That way I can knock everything out in under two hours without feeling like I need a nap after.

Here are a few of the lunches I make most often. All of them are WW-friendly and use mostly Aldi ingredients.

BBQ Chicken Wraps

This one’s in heavy rotation. It’s super easy, tastes good every time, and it doesn’t take much effort.

What I use:

• Skinless, boneless chicken thighs (family pack from Aldi)

• Hugh’s sugar-free BBQ sauce (not Aldi, but worth it)

• Romaine lettuce

• Cherry tomatoes

• Carb control wraps (Mission brand)

• Optional shredded cheese if I have points left

How I prep: I grill the whole family pack of chicken, season it however I want, then slice it up and store it in a bin. Every morning I make two wraps using the chicken, lettuce, tomatoes, BBQ sauce, and a little cheese if I’m feeling it. Takes maybe five minutes to throw together.

Taco Fiesta Bowls

These are more filling and a little more involved, but they’re worth it. I prep everything ahead and assemble fresh in the morning.

What you need:

• 1 cup self-rising flour

• 1 cup nonfat plain Greek yogurt

• 2 bell peppers

• 1 onion

• 2 lbs ground meat (turkey, chicken, or beef)

• Taco seasoning

• Salsa

• Extra Greek yogurt for topping

How I do it: Mix the flour and yogurt to make dough. Roll it out, cut into 6 pieces, and shape them like biscuits. Set aside.

Chop the peppers and onion. Brown the meat, then stir in taco seasoning and salsa.

Spray a casserole dish with oil spray. Layer in the pepper and onion mix, add the biscuits spaced out, then top with the cooked meat. Add more peppers and onions over the top. Cover with foil, bake at 375 for 35 minutes. Then remove foil and bake 10 more.

I store the whole pan in the fridge. In the morning, I scoop out a biscuit and meat mix, top it with Greek yogurt and maybe some cilantro if I have it.

Bang Bang Chicken and Rice Bowls

If you want something that feels more like takeout, this one hits the spot.

Ingredients:

• 1 cup instant rice

• 2 cups cauliflower rice

• Frozen stir-fry veggies

• 2 eggs

• 6 chicken tenderloins

• Teriyaki sauce

• Soy sauce

• Garlic, ginger, pepper

• For sauce:

  • 2 tbsp sriracha mayo

  • 1 tbsp honey

  • Splash of soy sauce

  • Red pepper flakes

How I prep it: Cook the instant rice and cauliflower rice together. Stir-fry the veggies in a pan, scramble the eggs into them. Add the rice and season with teriyaki, soy, garlic, ginger, and pepper.

Air fry the chicken tenderloins at 400 for 3–4 minutes per side, then slice them into bite-size pieces.

Mix up the Bang Bang sauce in a small bowl and store it separately.

When I’m ready to eat, I scoop out some of the rice and veggie mix, add the chicken, and drizzle the sauce over the top.

Two Quick Sides I Always Have Ready

These are super easy, don’t need any prep, and help round out lunch.

1. Low-fat cottage cheese with strawberries

2. Nonfat vanilla Greek yogurt topped with frozen raspberries and a few Lily’s chocolate chips

Both are low in points, high in protein, and easy to throw together in a minute or less.

Power Balls

I like something sweet in the afternoon. These are quick to prep and help me stay on track.

Ingredients:

• 2 cups old-fashioned oats

• ½ cup powdered peanut butter

• ⅓ cup honey

• Handful of Lily’s chocolate chips

• Optional: chia seeds or unsweetened coconut flakes

How I prep: Mix the oats and powdered PB with a little water until it’s sticky but not wet. Stir in honey, coconut or chia seeds, and the chocolate chips. Chill for at least an hour, then roll into balls about the size of a quarter.

We each eat 2–4 a day depending on hunger and points left. They last all week in the fridge.

When It’s Cold Out

In the cooler months I’ll rotate in soup or a hearty bowl. I don’t prep these every week, but they’re nice to have when you want something warm. Here are two I keep coming back to:

• Sweet Potato and Beef Protein Bowl

• Slow Cooker Chicken Taco Soup

Final Thoughts

Some people swear by daily cooking. Others like a full Sunday prep where every container is stacked and ready to go. I land somewhere in the middle.

I don’t have room in my fridge to prep 10 full meals in containers, so I cook all the ingredients and store them in bigger bins. Then each morning I take 5–10 minutes to assemble everything. It’s not fancy, but it works.

If your days are packed and you want to stay on track with WW or just avoid crappy last-minute food decisions, I’d say start simple. Pick one or two recipes, prep what you can, and build from there. You don’t need a label maker or a Pinterest-worthy fridge. You just need a plan that works for your life.

Let me know what your go-to WW lunches are — I’m always looking for new ideas.