Food City Standard Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Oven-Baked Smoky Chicken Wings with Russet Potato Wedges
Description: Chicken wings are tossed in a smoky paprika and garlic rub and roasted until crisp alongside thick russet wedges on the same pan. It is a hearty, budget-friendly plate sized for one hungry person.
Sale items used: Covington Farms Chicken Wings ($1.99/lb), Russet Potatoes 10 Lb. ($3.99)
Prep time: 50 minutes
Serving note: Use 1 lb of wings (about 8 to 10 pieces) and 1 large russet cut into wedges. Toss with 1 tbsp oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, salt and pepper. Roast at 425F for 40 to 45 minutes, flipping once. The rest of the potato bag is used on Wednesday.
Recipes:
- Potato Wedges with Smoky Aioli
- Oven Baked Potato Wedges
- Oven Roasted Potato Wedges (Fluffy and Tender)

Tuesday
Meal: Creamy Chicken Tender and Mirepoix Skillet Pot Pie with Mary B's Biscuits
Description: Diced chicken tenders simmer with mirepoix in a creamy cream cheese sauce, then get topped with biscuits and baked right in the skillet. It is a cozy single-serving pot pie with very little cleanup.
Sale items used: Chicken Breast Tenders ($2.99/lb), Mirepoix or Trinity Mix ($4.99/lb), Mary B's Biscuits ($3.99), Food Club Cream Cheese ($1.99), Food Club Butter ($2.49)
Prep time: 40 minutes
Serving note: Assume 0.5 lb of chicken tenders (diced) and about 1/2 cup (roughly 0.25 lb) of the 0.5 lb mirepoix purchased. Saute in 1 tbsp butter, stir in 1 tsp flour, 1/2 cup broth and 2 tbsp cream cheese, then top with 2 biscuits and bake at 375F for 15 to 18 minutes. Extra biscuits and cream cheese keep for later.
Recipes:
- Skillet Chicken Pot Pie With Biscuits
- Easy Skillet Chicken Pot Pie with Biscuits
- Skillet Chicken Pot Pie with Biscuits

Wednesday
Meal: Beef Frank and Pork and Beans Loaded Baked Potatoes
Description: A fluffy baked russet is split and piled with sliced beef franks, warm pork and beans, and melted shredded cheese. It is a sweet, savory, and filling comfort dinner for one.
Sale items used: Nathan's Beef Franks ($4.99), Van Camp's Pork and Beans ($0.99), Tillamook Shredded Cheese ($2.79), Russet Potatoes 10 Lb. ($3.99)
Prep time: 65 minutes
Serving note: Use 1 large russet, 2 beef franks, 1/2 cup pork and beans (half the can) and 1/4 cup shredded cheese. Bake the potato at 400F for about 55 minutes, or microwave for 8 minutes and finish in the oven for 10 to make it faster. Simmer the franks and beans for 5 minutes while the potato finishes. Leftover franks and beans work as a lunch.
Recipes:
- Beef and Bean Topped Potatoes
- Pork and bean jacket potatoes
- BBQ Pulled Pork Loaded Baked Potato

Thursday
Meal: Mirepoix and Shredded Cheese Frittata with Sliced Tomatoes
Description: Mirepoix is softened in butter, then set in a 3-egg frittata with melted shredded cheese. It is served with juicy sliced beefsteak tomato on the side.
Sale items used: That's Smart Large Eggs ($1.69), Mirepoix or Trinity Mix ($4.99/lb), Tillamook Shredded Cheese ($2.79), Beefsteak Tomatoes ($1.69/lb), Food Club Butter ($2.49)
Prep time: 25 minutes
Serving note: Use 3 eggs, about 1/2 cup (roughly 0.25 lb) of the remaining mirepoix, 1/4 cup shredded cheese and 1 tsp butter. Assume 1 lb of tomatoes bought for the week, with about 1 medium tomato (0.4 lb) sliced tonight. Cook on the stovetop for 4 minutes, then finish under the broiler for 3 minutes.
Recipes:
- Tomato Cheese Frittata
- Baked Tomato and Cheese Frittata
- Quick and Easy Frittata with Tomatoes, Peppers and Two Cheeses

Friday
Meal: Garlic Butter Gulf Cooked Shrimp with Cornbread Muffins and Tomato Salad
Description: Pre-cooked shrimp are tossed in sizzling garlic butter for a quick, flavorful main. It is served with warm cornbread muffins and a simple tomato salad.
Sale items used: Gulf Cooked Shrimp 41/60 Ct. ($8.99/lb), Cornbread Muffins 6 Pk. ($5.49), Beefsteak Tomatoes ($1.69/lb), Food Club Butter ($2.49)
Prep time: 15 minutes
Serving note: Assume 0.35 lb of cooked shrimp (about 8 to 10 shrimp). Warm them for 2 minutes in 1 tbsp butter with 2 minced garlic cloves and a squeeze of lemon. Serve with 2 cornbread muffins and the remaining tomatoes (about 0.6 lb), diced with salt, pepper, and a drizzle of oil and vinegar. Freeze the remaining 4 muffins for later.
Recipes:
- Garlic Butter Shrimp and Corn Sheet Pan Dinner Recipe
- Garlic Shrimp with Corn & Tomato Salad
- Shrimp Cornbread Muffins

SHOPPING LIST

Buy on sale:
- Covington Farms Chicken Wings (1 lb): $1.99
- Russet Potatoes 10 Lb. (x1 bag): $3.99
- Chicken Breast Tenders (0.5 lb): $1.50
- Mirepoix or Trinity Mix (0.5 lb): $2.50
- Mary B's Biscuits (x1): $3.99
- Food Club Butter (x1): $2.49
- Food Club Cream Cheese (x1): $1.99
- Nathan's Beef Franks (x1): $4.99
- Van Camp's Pork and Beans (x1 can): $0.99
- Tillamook Shredded Cheese (x1): $2.79
- That's Smart Large Eggs, Dozen (x1): $1.69
- Beefsteak Tomatoes (1 lb): $1.69
- Gulf Cooked Shrimp 41/60 Ct. (0.35 lb): $3.15
- Cornbread Muffins 6 Pk. (x1): $5.49

Pantry staples needed:
- Cooking oil
- Salt and black pepper
- Smoked paprika
- Garlic powder
- Fresh garlic
- All-purpose flour
- Chicken broth
- Lemon (or lemon juice)
- Vinegar