Food City Low-Carb Meal Plan

BUDGET RATIONALE

Why these meals: The two Sanderson Farms chicken options and the Boston Butt are the clear anchors of this week at under $1.00 per serving, making them the workhorses for four of the five nights. The Smithfield Pork Filets or Tenderloin at $5.00 flat for the whole package is a surprisingly strong value that slots in as an economical night rather than a premium one, so it earns a spot in the rotation too. For the single premium night, the Top Sirloin Steak at $8.99/lb was chosen over the pricier Prime Top Sirloin ($10.99/lb), Fresh Cod ($11.99/lb), and Cooked Shrimp ($9.99/lb) because it delivers the best steak-night experience at the lowest premium price point on the flyer. The Boston Butt is a large cut, so a note below flags the timing so you can plan ahead. The Food Club Butter at $2.99 is the only pantry-aisle sale item pulled onto the buy list because it does real work across multiple meals and costs less than $3.00.

5-DAY MEAL PLAN

Monday
Meal: Pan-Seared Sanderson Farms Boneless Chicken Breast with Firecracker Brussels Sprouts
Description: Boneless chicken breasts are seasoned with garlic, smoked paprika, and black pepper, then seared in butter until golden and cooked through, delivering a juicy, flavorful weeknight dinner. Firecracker Brussels Sprouts are roasted alongside in the oven, picking up caramelized edges and a slight kick that pairs beautifully with the savory chicken.
Sale items used: Sanderson Farms Boneless Chicken Breast ($1.49/lb, with digital coupon), Firecracker Brussels Sprouts ($6.99/lb), Food Club Butter ($2.99 each)
Prep time: 35 minutes
Serving note: Use 2 lbs of Sanderson Farms Boneless Chicken Breast (approximately 4 breasts) and 1.5 lbs of Firecracker Brussels Sprouts for 4 people. One 16 oz package of Food Club Butter covers this meal and the rest of the week.
Recipes:
- Chicken & Brussels Sprouts Skillet
- Lemon Garlic Butter Chicken and Brussels Sprouts

Tuesday
Meal: Slow-Cooked Food City Fresh Boston Butt with Burger Toppings Slaw
Description: The Boston Butt is rubbed with cumin, chili powder, salt, and pepper, then slow-cooked low and slow until fork-tender and deeply savory, served sliced or pulled into chunks (not shredded, as this lean-forward preparation keeps the meat in hearty pieces). The Burger Toppings from the produce section - sliced tomatoes, onions, and lettuce - are dressed simply with olive oil and vinegar to make a crisp, refreshing no-sugar slaw that keeps every bite low-carb.
Sale items used: Food City Fresh, Whole-In-Bag Boston Butt ($1.49/lb), Burger Toppings, Cut Fresh In-Store ($4.99/lb)
Prep time: 20 minutes active; 4-6 hours slow-cook total - start by midday or use a slow cooker on low from morning for a 6 p.m. dinner.
Serving note: Use 2.5 lbs of Boston Butt and 0.5 lbs of Burger Toppings for 4 people. Make-ahead note: the pork can be started in a slow cooker in the morning and held on warm until dinner.
Recipes:
- Slow Cooker Pulled Pork
- Perfect Pork Butt Recipe | How to Cook Boston Butt

Wednesday
Meal: Butter-Basted Smithfield Pork Tenderloin with Sauteed Firecracker Brussels Sprouts
Description: The Smithfield Pork Filets or Tenderloin is seasoned with rosemary, garlic, and cracked pepper, then seared in butter and finished in the oven until the internal temperature reaches 145 degrees F, resulting in a juicy, herb-scented centerpiece. A second portion of Firecracker Brussels Sprouts is quickly sauteed in the same pan drippings, soaking up the pork's savory fond for a cohesive, satisfying plate.
Sale items used: Smithfield Pork Filets or Tenderloin (13.4-27.2 oz) ($5.00 each), Firecracker Brussels Sprouts ($6.99/lb), Food Club Butter ($2.99 each)
Prep time: 40 minutes
Serving note: Use 1 package of Smithfield Pork Filets or Tenderloin and 1 lb of Firecracker Brussels Sprouts for 4 people. The butter purchased on Monday covers this meal as well.

Thursday
Meal: Skillet-Browned Ground Chuck with Philadelphia Cream Cheese and Vegetable Kabob Skewers
Description: Ground Chuck is browned in a skillet with onion powder, garlic, and Italian seasoning, then stirred with softened Philadelphia Cream Cheese to create a rich, creamy meat sauce served in lettuce cups or over a bed of the grilled Vegetable Kabobs. The Vegetable Kabobs are cooked on a grill pan or under the broiler until lightly charred, adding smoky depth and color to the plate.
Sale items used: Ground Chuck, Food City Fresh, 80% Lean, 3 Lbs. or More ($5.99/lb), Philadelphia Cream Cheese (8 oz) ($2.99 each), Vegetable Kabobs, Made In-Store ($6.99/lb)
Prep time: 30 minutes
Serving note: Use 1.5 lbs of Ground Chuck, 1 package (8 oz) of Philadelphia Cream Cheese, and 1 lb of Vegetable Kabobs for 4 people.

Friday
Meal: Pan-Seared Certified Angus Beef Top Sirloin Steak with Sauteed Vegetable Kabobs
Description: Top Sirloin Steaks are brought to room temperature, seasoned generously with salt, pepper, and garlic powder, then seared in a hot cast-iron skillet with butter to develop a deep, flavorful crust, rested briefly, and sliced against the grain. The Vegetable Kabobs are removed from their skewers and sauteed in the same skillet in the steak's pan drippings, picking up all the savory fond for a simple, satisfying low-carb finish to the week.
Sale items used: Top Sirloin Steak, Certified Angus Beef ($8.99/lb), Vegetable Kabobs, Made In-Store ($6.99/lb), Food Club Butter ($2.99 each)
Prep time: 30 minutes
Serving note: Use 2 lbs of Top Sirloin Steak (approximately four 8 oz steaks) and 1 lb of Vegetable Kabobs for 4 people. The butter purchased on Monday covers this meal as well.
Recipes:
- Low-Carb Keto Grilled Sirloin Steak Kabobs
- Easy Marinated Grill or Oven Low Carb Keto Beef Steak Kabobs
- Low Carb Keto Beef Kabobs

SHOPPING LIST

Buy on sale:
- Sanderson Farms Boneless Chicken Breast (2 lbs): $2.98
- Food City Fresh, Whole-In-Bag Boston Butt (2.5 lbs): $3.73
- Smithfield Pork Filets or Tenderloin (13.4-27.2 oz) (x1 package): $5.00
- Ground Chuck, Food City Fresh, 80% Lean (1.5 lbs): $8.99
- Top Sirloin Steak, Certified Angus Beef (2 lbs): $17.98
- Firecracker Brussels Sprouts (2.5 lbs total - 1.5 lbs Monday, 1 lb Wednesday): $17.48
- Burger Toppings, Cut Fresh In-Store (0.5 lbs): $2.50
- Vegetable Kabobs, Made In-Store (2 lbs total - 1 lb Thursday, 1 lb Friday): $13.98
- Philadelphia Cream Cheese (8 oz) (x1 package): $2.99
- Food Club Butter (16 oz) (x1 package): $2.99

Pantry staples needed:
- Olive oil
- Garlic (fresh or powder)
- Smoked paprika
- Cumin
- Chili powder
- Rosemary (dried or fresh)
- Italian seasoning
- Onion powder
- Salt and black pepper
- Apple cider vinegar (for Tuesday slaw dressing)
- Lettuce leaves (for Thursday lettuce cups, not on sale flyer - pick up separately)