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 rub and baked until crisp, then served with golden russet wedges roasted on the same pan. This makes a hearty, budget-friendly dinner for two with leftover wings possible for lunch.
Sale items used: Covington Farms Chicken Wings ($1.99/lb), Russet Potatoes 10 Lb. ($3.99)
Prep time: 55 minutes
Serving note: Use 1.5 lbs of wings (about 10 to 12 pieces) and 1.5 lbs of russets (about 3 medium, cut into wedges). Rub the wings with smoked paprika, garlic powder, salt, pepper, and a little oil. Bake both on separate sheet pans at 425F for 40 to 45 minutes, flipping once. The rest of the 10 lb potato bag is used 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: Bite-size chicken tenders and mirepoix simmer in a creamy butter-and-cream sauce right in one skillet. Mary B's biscuits bake on top until golden for a cozy two-person pot pie.
Sale items used: Chicken Breast Tenders ($2.99/lb), Mirepoix or Trinity Mix ($4.99/lb), Mary B's Biscuits ($3.99 each), Food Club Butter ($2.49 each), Food Club Heavy Whipping Cream ($3.59 each)
Prep time: 45 minutes
Serving note: Use 0.75 lb of chicken tenders (cut into pieces), 0.5 lb of mirepoix, 2 tbsp butter, and 1/2 cup heavy cream, plus flour and broth from your pantry. Top with 4 biscuits from the package and bake at 400F for 15 to 18 minutes until browned. Save the leftover biscuits for breakfast and the leftover cream for Thursday.
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: Large russets are baked until fluffy, then piled with sliced beef franks, warm pork and beans, and melted cheese. It is a filling, kid-at-heart dinner that costs very little.
Sale items used: Russet Potatoes 10 Lb. ($3.99), Nathan's Beef Franks ($4.99 each), Van Camp's Pork and Beans ($0.99 each), Tillamook Shredded Cheese ($2.79 each), Food Club Butter ($2.49 each)
Prep time: 65 minutes
Serving note: Use 2 large russets (about 1.5 lbs total), 4 beef franks from the pack (sliced and pan-seared), 1 can of pork and beans, and 1/2 cup shredded cheese, plus 1 tbsp butter. To save time, microwave the potatoes for 8 to 10 minutes, then crisp them in a 425F oven for 15 minutes, or bake them 55 to 60 minutes in the oven while you prep the toppings. Leftover franks can be 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 sauteed until soft, then baked in a fluffy egg custard with melted shredded cheese. Fresh sliced beefsteak tomatoes on the side keep the plate bright and light.
Sale items used: Mirepoix or Trinity Mix ($4.99/lb), That's Smart Large Eggs ($1.69/dozen), Tillamook Shredded Cheese ($2.79 each), Beefsteak Tomatoes ($1.69/lb), Food Club Heavy Whipping Cream ($3.59 each)
Prep time: 30 minutes
Serving note: Use 6 eggs, 0.25 lb of mirepoix, 3/4 cup shredded cheese, and 2 tbsp cream in an oven-safe 10-inch skillet. Bake at 375F for 15 to 18 minutes. Slice about 0.75 lb of tomatoes (2 medium) and season with salt and pepper. The remaining 6 eggs and tomatoes are used or kept for Friday.
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 Gulf shrimp are quickly tossed in sizzling garlic butter so they stay tender. Warm cornbread muffins and a simple tomato salad finish an easy dinner for two.
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 each)
Prep time: 20 minutes
Serving note: Use 0.75 lb of cooked shrimp (about 20 to 24 shrimp), 2 tbsp butter, and 3 cloves garlic, warming the shrimp for just 2 to 3 minutes. Serve with 4 cornbread muffins from the 6-pack, and 0.75 lb of tomatoes (2 medium) cut into a salad with oil, vinegar, salt, and pepper. The 2 extra muffins make a good breakfast.
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 (1.5 lbs): $2.99
- Russet Potatoes 10 Lb. (x1 bag): $3.99
- Chicken Breast Tenders, Fresh Family Pack (0.75 lb): $2.24
- Mirepoix or Trinity Mix (0.75 lb): $3.74
- Mary B's Biscuits (x1 pack): $3.99
- Food Club Heavy Whipping Cream (x1): $3.59
- Food Club Butter (x1): $2.49
- Nathan's Beef Franks (x1 pack): $4.99
- Van Camp's Pork and Beans (x1 can): $0.99
- Tillamook Shredded Cheese (x1 bag): $2.79
- That's Smart Large Eggs (x1 dozen): $1.69
- Beefsteak Tomatoes (1.5 lbs): $2.54
- Gulf Cooked Shrimp 41/60 Ct. (0.75 lb): $6.74
- Cornbread Muffins 6 Pk. (x1 pack): $5.49

Pantry staples needed:
- Smoked paprika, garlic powder, salt, and black pepper
- Olive oil or cooking oil
- All-purpose flour
- Chicken broth or bouillon
- Fresh garlic (about 1 head)
- Red wine vinegar or any vinegar
- Dried thyme (optional)