Food City Kosher Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Apple and Sweet Onion Beef-Stuffed Acorn Squash
Description: Meat: Roasted acorn squash halves are filled with finely diced strip roast, sauteed sweet onion, and chopped Honeycrisp apple, moistened with chicken broth. It is a cozy, dairy-free fall dinner with one stuffed half per person.
Sale items used: New York Strip Roast, Butternut/Spaghetti/Acorn Squash, Honeycrisp Apples, Sweet Onions, Food Club Chicken Broth
Prep time: 25 minutes active, 70 minutes total
Serving note: Use 1 acorn squash (about 1.5 lbs), halved, so each person gets one half. Use about 0.6 lb of the 1.25 lb strip roast, diced small, 1 small sweet onion (about 0.5 lb), 1 Honeycrisp apple (about 0.5 lb), and 1/3 cup chicken broth. Buy kosher-certified beef. Cook with olive oil only, no butter or dairy. Roast the squash cut side down at 400 F for 30 minutes, then fill and bake 15 to 20 minutes more. To save time, roast the squash and dice the beef, onion, and apple earlier in the day, then assemble and finish in the oven.
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: Two jumbo baked potatoes are split and piled with cumin and chili-seasoned black beans and melted shredded cheese. A spoonful of sour cream on top makes this a filling, meatless meal.
Sale items used: Jumbo Baking Potatoes, Food Club Beans, Food Club Shredded Cheese, Food Club Sour Cream
Prep time: 10 minutes active, 65 minutes total
Serving note: Use 2 jumbo baking potatoes (about 1 lb each) from the 8 lb bag. Use 1 can of beans, drained and warmed with cumin, chili powder, and garlic powder, plus 1 cup (4 oz) shredded cheese and 2 tablespoons sour cream. Bake the potatoes at 425 F for 50 to 60 minutes. For a faster dinner, microwave the potatoes for 8 minutes first, then crisp them in the oven for 15 minutes. You will have 6 or more potatoes left for Thursday's hash and other uses.

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: Flounder fillets are coated in finely chopped pecans and baked until flaky, then served with a cool sour cream and dill sauce. Cubes of roasted butternut squash round out the plate.
Sale items used: Fresh Flounder Fillets, Food Club Pecans, Food Club Sour Cream, Butternut/Spaghetti/Acorn Squash
Prep time: 15 minutes active, 40 minutes total
Serving note: Use 1 lb flounder fillets (about 0.5 lb per person), 1/3 cup finely chopped pecans, and 1 egg for the crust. For the sauce, mix 1/3 cup sour cream, 1 teaspoon dried dill, a squeeze of lemon, salt, and pepper. Roast 1 butternut squash (about 1.5 lbs), peeled and cubed, tossed in olive oil at 425 F for 25 to 30 minutes. Bake the fish for the last 10 to 12 minutes at the same temperature. Save the remaining pecans for Friday.

Thursday
Meal: Skillet Beef and Potato Hash with Sweet Onion
Description: Meat: Crispy diced potatoes and caramelized sweet onion are tossed with browned cubes of strip roast in one skillet. It is hearty, dairy-free, and seasoned with paprika and thyme.
Sale items used: New York Strip Roast, Jumbo Baking Potatoes, Sweet Onions
Prep time: 35 minutes
Serving note: Use the remaining 0.65 lb of strip roast, cut into 1/2 inch cubes, 2 jumbo baking potatoes (about 1.5 lbs total), diced, and 1 small sweet onion (about 0.5 lb). Cook everything in olive oil with smoked paprika, thyme, salt, and pepper, and use no butter. Brown the beef first and set it aside, then crisp the potatoes for 15 minutes, add the onion, and return the beef. Use kosher-certified beef and keep the dish completely dairy-free.
Recipes:
- Cheesy Beef and Potato Hash

Friday
Meal: Baked Macaroni and Cheese with Roasted Cut Yams and Pecans
Description: Dairy: Creamy baked macaroni made with Annie's boxes and extra shredded cheese gets a golden top, served beside roasted yams. Toasted pecans finish the yams with crunch and a little sweetness.
Sale items used: Annie's Macaroni & Cheese, Food Club Shredded Cheese, Food Club Cut Yams, Food Club Pecans
Prep time: 15 minutes active, 45 minutes total
Serving note: Prepare 2 boxes of Annie's per the package, using milk and the cheese packets, then stir in 1 cup (4 oz) shredded cheese. Spoon into a small baking dish, top with 1/4 cup more cheese, and bake at 375 F for 20 to 25 minutes. Drain 1 can of cut yams, toss with olive oil, cinnamon, and a pinch of salt, and roast at 425 F for 20 minutes. Top with 1/4 cup chopped pecans for the last 5 minutes. Serve the whole meal without any meat.
Recipes:
- Yummy Mac and Cheese

SHOPPING LIST

Buy on sale:
- New York Strip Roast, Certified Angus Beef (1.25 lbs): $11.24
- Acorn and butternut squash (3 lbs): $2.97
- Honeycrisp Apples (0.5 lb): $1.00
- Sweet Onions (1 lb): $1.29
- 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
- Fresh Flounder Fillets (1 lb): $9.99
- Food Club Sour Cream (x1): $1.99
- Food Club Pecans (x1): $2.99
- Food Club Chicken Broth (x1): $1.69
- Annie's Macaroni & Cheese (x2 boxes): $1.98
- Food Club Cut Yams (x1 can): $2.69

Pantry staples needed:
- Olive oil
- Salt and black pepper
- Cumin, chili powder, garlic powder, smoked paprika, dried thyme, dried dill, cinnamon
- Eggs (1)
- Milk (for the Annie's boxes)
- Lemon or lemon juice