Food City Kosher Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Apple and Sweet Onion Beef-Stuffed Acorn Squash
Description: Meat. A roasted acorn squash is filled with diced strip roast sauteed in olive oil with sweet onion and Honeycrisp apple, and seasoned with sage and thyme. It is a cozy, dairy-free fall dinner for one.
Sale items used: New York Strip Roast, Acorn Squash, Honeycrisp Apples, Sweet Onions
Prep time: 15 minutes (plus 45 minutes roasting)
Serving note: Use about 6 oz of strip roast (from a 0.75 lb purchase that also covers Thursday), 1 acorn squash (about 1.25 lb total squash purchased), 1/2 apple (from a 0.5 lb purchase), and 1/3 of a sweet onion (from a 0.75 lb purchase). Choose a kosher-certified roast. Because the total time is about 60 minutes, roast the squash halves up to a day ahead, then fill and reheat for 10 minutes. Or roast the squash while you saute the filling.
Recipes:
- Stuffed Acorn Squash with Beef, Apple & Rice
- Savory Fall Ground Beef Stuffed Acorn Squash
- Acorn Squash with Beef and Apples

Tuesday
Meal: Loaded Baked Potatoes with Seasoned Beans and Shredded Cheese
Description: Dairy. A fluffy jumbo baked potato is split and topped with warm beans seasoned with cumin, garlic and paprika, then finished with melted shredded cheese. A spoonful of sour cream on top makes it extra creamy.
Sale items used: Jumbo Baking Potatoes, Food Club Beans, Food Club Shredded Cheese, Food Club Sour Cream
Prep time: 10 minutes (plus 50 minutes baking)
Serving note: Use 1 jumbo potato (about 1 lb from the 8 lb bag), 1/2 can of beans, 1/4 cup (about 1 oz) shredded cheese, and 1 tablespoon of sour cream. Check that the cheese has a kosher certification symbol. To save time, microwave the potato for 6 to 8 minutes, then crisp it in a 425 F oven for 15 minutes. Save the other half can of beans for a side or lunch.

Check the label: some baked beans are cooked with bacon or pork fat.

Recipes:
- Loaded Jacket Potatoes with Baked Beans and Cheddar

Wednesday
Meal: Pecan-Crusted Baked Flounder with Sour Cream Dill Sauce and Roasted Squash
Description: Dairy. A flounder fillet is coated in finely chopped pecans and baked until flaky, then served with a cool sour cream and dill sauce. Cubes of roasted butternut squash on the side round out the plate.
Sale items used: Fresh Flounder Fillets, Food Club Pecans, Food Club Sour Cream, Butternut Squash
Prep time: 15 minutes (plus 25 minutes baking)
Serving note: Use 0.5 lb of flounder (assumed total weight, 1 to 2 fillets), 2 tablespoons chopped pecans, 2 tablespoons sour cream, and about 1 lb of butternut squash (cubed to about 1 1/2 cups). Buy fillets with the skin on from the fish counter so the fish can be identified as kosher. Roast the squash at 425 F for 25 minutes, and bake the fish alongside it for the last 12 to 15 minutes.

Thursday
Meal: Skillet Beef and Potato Hash with Sweet Onion
Description: Meat. Crispy diced potatoes and strip roast are browned in olive oil with sweet onion and smoked paprika for a hearty one-pan dinner. No dairy is used, so a splash of broth or water keeps it moist.
Sale items used: New York Strip Roast, Jumbo Baking Potatoes, Sweet Onions
Prep time: 30 minutes
Serving note: Use the remaining 6 oz of strip roast (total 0.75 lb purchased), 1/2 lb baking potato (diced small), and 1/3 of a sweet onion. Cook the potatoes first for about 12 minutes, then add the beef and onion. Parboil or microwave the potatoes for 3 minutes first for a faster, crispier hash.
Recipes:
- Cheesy Beef and Potato Hash

Friday
Meal: Baked Macaroni and Cheese with Roasted Cut Yams and Pecans
Description: Dairy. Elbow macaroni is tossed with a creamy cheese sauce, topped with shredded cheese, and baked until bubbly and golden. Roasted cut yams with toasted pecans on the side add a sweet, crunchy contrast.
Sale items used: Annie's Macaroni & Cheese, Food Club Shredded Cheese, Food Club Cut Yams, Food Club Pecans
Prep time: 15 minutes (plus 25 minutes baking)
Serving note: Use half the Annie's box (about 2 oz dry pasta and half the cheese packet), 1/4 cup shredded cheese for the topping, 1 tablespoon sour cream and a splash of pasta water to make it creamy, 1 drained can of cut yams, and 2 tablespoons pecans. Roast the yams and mac and cheese together at 400 F. Save the other half of the Annie's box for another meal.
Recipes:
- Yummy Mac and Cheese

SHOPPING LIST

Buy on sale:
- New York Strip Roast, Certified Angus Beef (0.75 lb): $6.74
- Fresh Flounder Fillets (0.5 lb): $5.00
- Acorn and Butternut Squash (2.25 lbs total): $2.23
- Honeycrisp Apples (0.5 lb): $1.00
- Sweet Onions (0.75 lb): $0.97
- Jumbo Baking Potatoes, 8 Lb (x1 bag): $5.00
- Food Club Beans (x1 can): $0.69
- Food Club Shredded Cheese, 32 Oz (x1 bag): $5.00
- Food Club Sour Cream (x1): $1.99
- Food Club Pecans (x1): $2.99
- Annie's Macaroni & Cheese (x1 box): $0.99
- Food Club Cut Yams (x1 can): $2.69

Pantry staples needed:
- Olive oil
- Salt and black pepper
- Dried sage and thyme
- Cumin, garlic powder and smoked paprika
- Dried dill
- 1 egg (to hold the pecan crust on the flounder)
- Lemon or lemon juice (optional)