Food City Kosher Meal Plan

BUDGET RATIONALE

Why these meals: This week's plan stretches a handful of Food City sale buys across several nights, so you shop once and still get variety. The 3 lb pack of ground round at $20.97 covers both Monday's apple and sweet onion stuffed acorn squash and Thursday's skillet beef and potato hash, and the $5.00 bag of jumbo baking potatoes is split between Tuesday's loaded baked potatoes and that same Thursday hash. The $4.95 bag of squash does double duty on Monday and Wednesday, when butternut cubes go alongside the pecan-crusted flounder ($14.99 for 1.5 lbs), and one $1.99 container of sour cream shows up on Tuesday, Wednesday and Friday. Meat and dairy stay on separate nights, so just pick kosher-certified ground round, shredded cheese and an Annie's mac and cheese variety, and Friday's baked mac with roasted yams and pecans wraps up the week.

5-DAY MEAL PLAN

Monday
Meal: Apple and Sweet Onion Beef-Stuffed Acorn Squash
Description: Meat: Ground round is browned with diced sweet onion and Honeycrisp apple in olive oil, then spooned into roasted acorn squash halves. The sweet-savory filling bakes into the tender squash for a cozy autumn dinner.
Sale items used: Ground Round (3 lbs or more), 85% Lean; Butternut, Spaghetti or Acorn Squash; Honeycrisp Apples; Sweet Onions
Prep time: 55 minutes
Serving note: Use 1.5 lbs Ground Round (kosher-certified), 3 lbs Butternut, Spaghetti or Acorn Squash (acorn squash, about 2 squash cut into 4 halves), 1 lb Honeycrisp Apples and 1 lb Sweet Onions. Roast the squash cut-side down for about 35 minutes, fill, then bake 10 more minutes. Season with salt, pepper, paprika and dried sage.
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: Jumbo baking potatoes are baked until fluffy, then split and piled with warm cumin-seasoned beans, melted shredded cheese and a spoonful of sour cream. It is a filling, vegetarian dairy dinner.
Sale items used: Jumbo Baking Potatoes, 8 Lb; Food Club Beans or Tomatoes; Food Club Shredded Cheese, 32 Oz; Food Club Sour Cream
Prep time: 65 minutes
Serving note: Use 4 lbs from the 8 lb bag of Jumbo Baking Potatoes (4 potatoes, about 1 lb each), 3 of the Food Club Beans or Tomatoes (choose beans), 16 oz Food Club Shredded Cheese (kosher-certified) and about one third of the container of Food Club Sour Cream. Total time is just over an hour, so start the potatoes first. Alternatively, bake them the day before, or microwave them for 10 minutes and finish in a 425 degree oven for 20 minutes. Warm the beans with olive oil, cumin and chili powder while the potatoes finish.

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 brushed with sour cream, pressed with chopped pecans and baked until flaky. They are served with a cool dill sour cream sauce and olive oil-roasted butternut squash cubes.
Sale items used: Fresh Flounder Fillets; Food Club Pecans; Food Club Sour Cream; Butternut, Spaghetti or Acorn Squash
Prep time: 40 minutes
Serving note: Use 1.5 lbs Fresh Flounder Fillets, about half of the package of Food Club Pecans (chopped), about one third of the container of Food Club Sour Cream and 2 lbs Butternut, Spaghetti or Acorn Squash (butternut squash, peeled and cubed). Roast the squash at 425 degrees for 25 minutes and add the fish for the last 12 to 15 minutes. Season with salt, pepper, dried dill and lemon juice.

Thursday
Meal: Skillet Beef and Potato Hash with Sweet Onion
Description: Meat: Diced jumbo baking potatoes and sweet onion are pan-fried in olive oil until crisp at the edges, then mixed with browned ground round. It is a smoky, paprika-spiced one-skillet dinner.
Sale items used: Ground Round (3 lbs or more), 85% Lean; Jumbo Baking Potatoes, 8 Lb; Sweet Onions
Prep time: 45 minutes
Serving note: Use 1.5 lbs Ground Round (kosher-certified), the remaining 4 lbs from the 8 lb bag of Jumbo Baking Potatoes (diced small) and 1 lb Sweet Onions. Cook the potatoes in a covered skillet for about 15 minutes before adding the onion and beef. Season with smoked paprika, garlic powder, salt and pepper.
Recipes:
- Cheesy Beef and Potato Hash

Friday
Meal: Baked Macaroni and Cheese with Roasted Cut Yams and Pecans
Description: Dairy: Annie's Macaroni & Cheese is boosted with shredded cheese and sour cream, topped with more cheese and baked until bubbly. Food Club Cut Yams are drained and roasted with chopped pecans and cinnamon on the side.
Sale items used: Annie's Macaroni & Cheese; Food Club Shredded Cheese, 32 Oz; Food Club Sour Cream; Food Club Cut Yams; Food Club Pecans
Prep time: 40 minutes
Serving note: Use 2 boxes Annie's Macaroni & Cheese (choose a kosher-certified variety), 16 oz Food Club Shredded Cheese (kosher-certified), the last third of the container of Food Club Sour Cream (stirred in instead of milk and butter), 1 can Food Club Cut Yams and the remaining half of the package of Food Club Pecans. Bake the mac and cheese at 400 degrees for 15 minutes. Roast the drained yams with olive oil, cinnamon and the pecans on a separate pan for 20 minutes.
Recipes:
- Yummy Mac and Cheese

SHOPPING LIST

Buy on sale:
- Ground Round (3 lbs or more), 85% Lean (3 lbs): $20.97
- Fresh Flounder Fillets (1.5 lbs): $14.99
- Butternut, Spaghetti or Acorn Squash (5 lbs): $4.95
- Jumbo Baking Potatoes, 8 Lb (x1 bag): $5.00
- Sweet Onions (2 lbs): $2.58
- Honeycrisp Apples (1 lb): $1.99
- Food Club Shredded Cheese, 32 Oz (x1): $5.00
- Food Club Sour Cream (x1): $1.99
- Food Club Beans or Tomatoes (x3, beans): $2.07
- Annie's Macaroni & Cheese (x2): $1.98
- Food Club Cut Yams (x1): $2.69
- Food Club Pecans (x1): $2.99

Pantry staples needed:
- Olive oil
- Salt and black pepper
- Paprika and smoked paprika
- Cumin and chili powder
- Cinnamon
- Dried sage and dried dill
- Garlic powder
- Lemon juice