Food City Gluten-Free Meal Plan

BUDGET RATIONALE

Why these meals: The two chicken options at $1.49 and $1.99 per pound are the standout deals this week, anchoring two of the five nights at well under $1 per serving. The Boston Butt at $1.49/lb matches the chicken price and gives the week a completely different flavor profile with a slow-braised pork dinner. The Smithfield Pork Tenderloin at $5.00 flat for the whole package is a surprisingly strong value, coming in around $1.25 per serving, which makes it one of the most economical proteins on the flyer despite being a lean, elegant cut. The Boneless Pork Chops at $3.99/lb round out the economical four nights with a skillet dinner that is fast and satisfying. Cooked Shrimp at $9.99/lb is the single premium night, and it was chosen over the steaks and cod because 1.5 lbs feeds four people generously and the shrimp arrives already cooked, cutting prep time dramatically. The steaks, cod, and prime sirloin were all skipped because their per-serving costs are among the highest on the flyer and would push the weekly total well above the target. The Food Club Pasta Sauce at $1.00 and Food Club Butter at $2.99 add flavor at minimal cost without inflating the total.

5-DAY MEAL PLAN

Monday
Meal: Skillet-Seared Boneless Chicken Breast with Russet Potato Wedges
Description: Boneless chicken breasts are seasoned and seared in a hot skillet until golden and cooked through, then rested and sliced. Oven-roasted russet potato wedges seasoned with olive oil, garlic, and paprika serve as a hearty gluten-free side.
Sale items used: Sanderson Farms Boneless Chicken Breast, Basket & Bushel Russet Potatoes (5 lb)
Prep time: 40 minutes
Serving note: Use 2 lbs of boneless chicken breast (about 0.5 lb per person) and one 5 lb bag of russet potatoes, using roughly half the bag (about 2.5 lbs) for wedges for 4 people; store remaining potatoes for later in the week.
Recipes:
- Chicken And Potato Skillet

Tuesday
Meal: Braised Boston Butt Pork with Garlic-Herb Potato Mash
Description: A portion of Boston Butt is cut into chunks and braised low and slow in seasoned broth with garlic and herbs until tender and deeply flavored. Mashed russet potatoes made with Food Club Butter provide a creamy, gluten-free base for the rich braising juices.
Sale items used: Food City Fresh, Whole-In-Bag Boston Butt, Basket & Bushel Russet Potatoes (5 lb), Food Club Butter (16 oz)
Prep time: 30 minutes active; braise for 2.5 to 3 hours total - start by early afternoon or braise the pork the night before and reheat gently before serving.
Serving note: Use 2 lbs of Boston Butt (cut from the larger roast); use the remaining russet potatoes from Monday (approximately 2.5 lbs) for mash; use about 2 tablespoons of butter from the 16 oz package.
Recipes:
- Home Style Boston Butt Pork Roast & Vegetables
- Gluten-Free Garlic Mashed Potatoes

Wednesday
Meal: Pan-Seared Smithfield Pork Tenderloin with Marinara-Glazed Russet Potatoes
Description: Smithfield Pork Tenderloin is sliced into medallions and pan-seared until caramelized on the outside and juicy within, then finished with a spoonful of Food Club Pasta Sauce as a simple glaze. Diced russet potatoes from a fresh bag are pan-fried alongside for a complete one-skillet gluten-free dinner.
Sale items used: Smithfield Pork Filets or Tenderloin (13.4-27.2 oz), Food Club Pasta Sauce (24 oz), Basket & Bushel Russet Potatoes (5 lb)
Prep time: 35 minutes
Serving note: Use 1 package of Smithfield Pork Tenderloin (feeds 4 generously); use 1 jar of Food Club Pasta Sauce (use about one-third as a glaze, reserve the rest for pantry use); open a second 5 lb bag of russet potatoes and use about 2 lbs for this meal.

Thursday
Meal: Garlic Butter Cooked Shrimp over Seasoned Rice
Description: Pre-cooked shrimp are warmed quickly in a skillet with Food Club Butter, garlic, lemon juice, and red pepper flakes for a bright, rich gluten-free shrimp dish. Served over fluffy white rice, this meal comes together in under 20 minutes thanks to the shrimp arriving already cooked.
Sale items used: Cooked Shrimp, Farm Raised, Previously Frozen, 26/30 Ct., Food Club Butter (16 oz)
Prep time: 20 minutes
Serving note: Use 1.5 lbs of cooked shrimp (about 6 oz per person, roughly 39 to 45 shrimp from the 26/30 count); use about 3 tablespoons of butter from the 16 oz package; serve over 2 cups dry white rice (pantry staple) cooked per package directions.
Recipes:
- Easy Garlic Butter Shrimp and Rice in 5-Steps
- Easy Garlic Butter Shrimp

Friday
Meal: Skillet Chicken Breast Tenders with Firecracker Brussels Sprouts
Description: Fresh Sanderson Farms Chicken Breast Tenders are seasoned and cooked in a hot skillet with olive oil until golden and cooked through, served alongside spicy Firecracker Brussels Sprouts roasted in the oven for a bold, colorful gluten-free plate. The contrast of tender chicken and crispy, heat-kissed sprouts makes this a satisfying end-of-week dinner.
Sale items used: Chicken Breast Tenders, Fresh Family Pack, Sanderson Farms, Firecracker Brussels Sprouts
Prep time: 40 minutes
Serving note: Use 2 lbs of chicken breast tenders (about 0.5 lb per person); use 1 lb of Firecracker Brussels Sprouts (about 4 oz per person as a side); roast sprouts at 425 degrees F for 20 to 25 minutes while tenders cook on the stovetop.
Recipes:
- Lemon Garlic Butter Chicken and Brussels Sprouts
- One Pan Chicken and Brussels Sprouts Skillet (Gluten free)

SHOPPING LIST

Buy on sale:
- Sanderson Farms Boneless Chicken Breast (2 lbs): $2.98
- Food City Fresh, Whole-In-Bag Boston Butt (2 lbs): $2.98
- Basket & Bushel Russet Potatoes (5 lb) x2 bags: $4.98
- Food Club Butter (16 oz): $2.99
- Smithfield Pork Filets or Tenderloin (13.4-27.2 oz) x1: $5.00
- Food Club Pasta Sauce (24 oz) x1: $1.00
- Cooked Shrimp, Farm Raised, Previously Frozen, 26/30 Ct. (1.5 lbs): $14.99
- Chicken Breast Tenders, Fresh Family Pack, Sanderson Farms (2 lbs): $3.98
- Firecracker Brussels Sprouts (1 lb): $6.99

Pantry staples needed:
- White rice (for Thursday shrimp dinner)
- Olive oil
- Garlic (fresh or minced)
- Salt and black pepper
- Paprika
- Red pepper flakes
- Lemon juice
- Chicken broth (for Tuesday braise)
- Dried herbs (thyme, rosemary, or Italian seasoning)