Food City Vegetarian Meal Plan

SALE ITEMS FOUND

Meats on sale:
- Certified Angus Beef Chuck Roast: $5.99/lb
- Top Sirloin Steak (Certified Angus Beef): $8.99/lb
- Boneless Pork Chops (Food City Fresh, Center Cut): $4.99/lb
- Ground Chuck (Food City Fresh, 80% Lean): $5.99/lb for 3 lbs or more
- Whole Boneless Pork Loin (Food City Fresh): $1.99/lb
- Fresh Split Chicken Breast (Sanderson Farms, Family Pack): $1.99/lb
- Cod Fillets (Wild Caught): $10.99/lb
- Cooked Shrimp (Farm Raised, Previously Frozen, 26/30 Ct.): $9.99/lb
- Oscar Mayer Beef Franks (14-15 Oz.): $6.99, Buy 1 Get 1 Free
- Carolina Pride Bacon (12 Oz.): $4.99 each
- Land O' Frost Lunch Meat (10-16 Oz.): $4.99 each
- Prime Top Sirloin Steak (Certified Angus Beef): $10.99/lb
- SeaPak Shrimp (Frozen, 8.2-20 Oz.): $4.99 each

Vegetables on sale:
- Basket & Bushel Idaho Potatoes (5 Lb.): $1.99 each
- Cut Fresh In-Store Watermelon, Cantaloupe or Pineapple Fruit Bowls: $4.99 each
- Loose Sweet Corn: 2/$1
- Sliced Watermelon Quarters (Cut In-Store): $0.79/lb
- Red Cherries (Northwest Cherries): $3.99/lb
- Cosmic Crisp Apples (Super Sweet): $1.99/lb
- Locally Grown Tomatoes (Ripe): $1.99/lb
- Bright Farms Crunch Kits (5.85-6.7 Oz.): $4.99 each
- Fresh Baking Potatoes (4 Pk.): $3.49 each

5-DAY MEAL PLAN

Monday
Meal: Black Bean and Corn Tacos with Fresh Tomato Salsa and Queso
Description: Two to three corn or flour tortillas are loaded with canned black beans, sweet corn cut fresh from the cob, and a quick pico made from ripe locally grown tomatoes, onion, cilantro, and lime. A drizzle of La Mexicana queso ties the whole taco together for a bright, filling vegetarian dinner.
Sale items used: Loose Sweet Corn (1 ear), Locally Grown Tomatoes, La Mexicana Salsa or Queso
Prep time: 20 minutes
Serving note: Makes 2 to 3 tacos for 1 person using half a can of black beans, 1 ear of corn, and roughly 0.25 lb of fresh tomato
Recipes:
- Southwestern Black Bean Tacos
- Vegetarian Black Bean Tacos

Tuesday
Meal: Cheesy Baked Idaho Potato Bar with Pork and Bean Chili
Description: One large Idaho potato is baked until fluffy and loaded with shredded cheese and a scoop of vegetarian-style pork and bean chili served over the top as a hearty protein-rich topping. Food Club Pork and Beans, though labeled with pork, are used here as a pantry legume base - substitute Food Club Chili with Beans for a fully vegetarian version with robust flavor.
Sale items used: Basket & Bushel Idaho Potatoes (5 Lb. bag), Food Club Chili with Beans (15 Oz.), Food Club Shredded Cheese (15.25 Oz.)
Prep time: 60 minutes (mostly bake time)
Serving note: Use 1 large potato from the bag, roughly half the can of chili, and a generous handful of shredded cheese for 1 person
Recipes:
- Cheesy Vegetarian Loaded Baked Potato
- Baked Potato Bar

Wednesday
Meal: Fresh Mozzarella and Tomato Bruschetta on French Bread
Description: A half loaf of store-baked French bread is sliced, toasted, and topped with slices of BelGioioso fresh mozzarella, ripe locally grown tomatoes, fresh basil, olive oil, and a pinch of salt for a simple Italian-style bruschetta. It comes together quickly and makes a satisfying light dinner or shareable appetizer plate for one.
Sale items used: French Bread (Baked Fresh In-Store), BelGioioso Fresh Mozzarella (5-8 Oz., 2/$5 deal - use one), Locally Grown Tomatoes
Prep time: 15 minutes
Serving note: Use 4 to 5 slices of bread, one 5-8 oz mozzarella ball, and roughly 0.25 lb of tomato for 1 person; save remaining bread for another use

Thursday
Meal: Toasted Cheese Ravioli with Marinara and a Sweet Corn Side
Description: Louisa Toasted Ravioli are oven-baked until golden and crispy, served alongside a simple marinara dipping sauce and a buttered ear of sweet corn on the cob for a quick and satisfying vegetarian meal. The ravioli are cheese-filled, making this a complete protein-rich dinner with minimal prep.
Sale items used: Louisa Toasted Ravioli (14-16 Oz.), Loose Sweet Corn (1 ear)
Prep time: 25 minutes
Serving note: Use roughly half the ravioli bag (7 to 8 oz.) for 1 generous serving; save the rest for a quick lunch; serve with 1 ear of corn
Recipes:
- Ravioli in Creamed Corn Sauce
- Cheese Ravioli in Creamed Corn Sauce

Friday
Meal: Scrambled Egg and Shredded Cheese Quesadillas with Pico de Gallo
Description: Two eggs are scrambled soft and folded into a large flour tortilla with a layer of shredded cheese, then pan-toasted until golden and melty on both sides. A quick fresh pico de gallo made from ripe tomatoes, onion, jalapeno, and lime adds brightness and keeps the meal feeling fresh and light.
Sale items used: Oscar Mayer Scramblers or Ore-Ida Just Crack An Egg (3 Oz.), Food Club Shredded Cheese (15.25 Oz. - shared with Tuesday), Locally Grown Tomatoes
Prep time: 15 minutes
Serving note: Use 1 Scramblers unit (or 2 eggs from home), a generous handful of shredded cheese, and 1 medium tortilla for 1 person; top with fresh pico using about 0.25 lb tomato

SHOPPING LIST

Buy on sale:
- Loose Sweet Corn (2 ears at 2/$1): $1.00
- Locally Grown Tomatoes (approx. 0.75 lb at $1.99/lb): $1.49
- Basket & Bushel Idaho Potatoes (1 x 5 lb bag): $1.99
- La Mexicana Salsa or Queso (1 jar): $2.99
- Food Club Chili with Beans (1 x 15 oz can at $0.99): $0.99
- Food Club Shredded Cheese (1 x 15.25 oz bag): $2.99
- French Bread (Baked Fresh In-Store, 1 loaf): $2.99
- BelGioioso Fresh Mozzarella (1 unit at 2/$5): $2.50
- Louisa Toasted Ravioli (1 x 14-16 oz bag): $3.99
- Oscar Mayer Scramblers or Ore-Ida Just Crack An Egg (1 unit): $0.79

Pantry staples needed:
- Flour or corn tortillas
- Canned black beans
- Olive oil
- Garlic
- Salt and pepper
- Dried or fresh basil
- Butter
- Lime juice or fresh lime
- Red onion
- Cilantro
- Jalapeno
- Marinara or pasta sauce (for ravioli dipping)
- Eggs (if not using Scramblers)