Food City Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Stovetop Black Bean and Corn Tacos with Tillamook Sliced Cheese
Description: Seasoned black beans and sweet corn are sauteed together in a skillet and spooned into warm tortillas, then topped with melted Tillamook sliced cheese for a satisfying weeknight taco night for one. Two to three tacos make a complete and filling meal with bright flavors from pantry spices and fresh corn cut straight from the cob.
Sale items used: Luck's Beans (black beans, 15 oz), Fresh Corn (4 pk), Tillamook Sliced Cheese
Prep time: 20 minutes
Serving note: Use about half a 15 oz can of black beans (save the rest for another use), 1 ear of corn cut from the cob, and 2 slices of Tillamook cheese for 2-3 tacos; the 4-pack of corn will provide ears for multiple meals this week.
Recipes:
- Black Bean and Corn Tacos - Create Mindfully

Tuesday
Meal: Simmered Pinto Bean and Vegetable Soup with Goldminer Bread
Description: A hearty single-serving soup built from pinto beans and canned vegetables simmered together in seasoned broth until thick and comforting. A thick slice of Goldminer bread on the side is perfect for dipping and rounds out the meal with minimal effort.
Sale items used: Luck's Beans (pinto beans, 15 oz), Food Club Vegetables (14.5-15.25 oz), Goldminer Bread (15-24 oz, part of the Apple or Mixed Berry Braided Strudel / Goldminer Bread deal)
Prep time: 30 minutes
Serving note: Use 1 full can of pinto beans and 1 can of mixed vegetables to make a generous single-serving pot of soup; slice 2 thick pieces of Goldminer bread to serve alongside. The loaf will keep for the rest of the week.
Recipes:
- Pinto Bean Soup Recipe (Vegan/Vegetarian) - The Herbeevore
- Mexican Pinto Bean Soup - Elavegan

Wednesday
Meal: Baked Pasta with Classico Pasta Sauce and Tillamook Sliced Cheese
Description: A single-serving baked pasta dish made with your choice of short pasta tossed in Classico marinara sauce, topped with slices of Tillamook cheese, and baked until bubbly and golden. This is a simple, satisfying midweek meal that comes together quickly with pantry pasta and sale-priced sauce.
Sale items used: Classico Pasta Sauce (15-24 oz, 2/$6.00 - buy 1 jar at $3.00), Tillamook Sliced Cheese
Prep time: 35 minutes
Serving note: Cook about 2 oz of dry pasta (from pantry), use roughly 1/2 cup of Classico sauce, and lay 2-3 slices of Tillamook cheese on top before baking at 375 degrees for 15 minutes; leftover sauce can be refrigerated for later in the week.

Thursday
Meal: Skillet-Roasted Specialty Potatoes and Egg Hash with Fresh Express Salad
Description: Diced specialty potatoes are pan-roasted in a skillet until crispy and golden, then two eggs are cracked in and cooked to your liking for a hearty breakfast-for-dinner hash. A Fresh Express salad on the side adds a cool, crisp contrast to the warm skillet dish.
Sale items used: Specialty Potatoes (Basket & Bushel, 24 oz), American or Italian Salad Fresh Express (9-11 oz)
Prep time: 25 minutes
Serving note: Use about half the 24 oz bag of specialty potatoes (roughly 12 oz) for one generous serving of hash, and crack 2 eggs directly into the skillet; the remaining potatoes can be stored for another meal. Dress the Fresh Express salad with pantry olive oil and vinegar.
Recipes:
- Veggie Hash Breakfast Skillet - The Herby Eater
- Root Vegetable Hash Egg Skillet - Naturally Ella

Friday
Meal: Baked DiGiorno Pizza with Sliced Watermelon Quarter on the Side
Description: A frozen DiGiorno pizza baked straight from the freezer makes for an easy and satisfying end-of-week dinner for one, with a crispy crust and melty cheese. A wedge of freshly cut watermelon on the side keeps things light and refreshing to balance the richness of the pizza.
Sale items used: DiGiorno Pizza (frozen, 12 oz, $4.99), Sliced Watermelon Quarter (cut in-store, per lb)
Prep time: 25 minutes
Serving note: Bake 1 DiGiorno pizza per package directions; purchase approximately 1.5 lbs of sliced watermelon quarter at $1.29/lb for a total of about $1.94 - a generous side portion for one person.

SHOPPING LIST

Buy on sale:
- Luck's Beans, 15 oz (x2 cans): $1.78
- Fresh Corn, 4 pk (x1 pack): $3.99
- Tillamook Sliced Cheese (x1 package): $1.99
- Goldminer Bread, 15-24 oz (x1 loaf, part of $3.99 deal): $3.99
- Food Club Vegetables, 14.5-15.25 oz (x1 can): $0.89
- Classico Pasta Sauce, 15-24 oz (x1 jar at 2/$6.00 price): $3.00
- Specialty Potatoes, Basket & Bushel, 24 oz (x1 bag): $2.99
- Fresh Express American or Italian Salad, 9-11 oz (x1 bag): $2.99
- DiGiorno Pizza, frozen, 12 oz (x1): $4.99
- Sliced Watermelon Quarter, cut in-store (approx. 1.5 lbs at $1.29/lb): $1.94

Pantry staples needed:
- Dry short pasta (penne or rotini), about 2 oz
- Flour or corn tortillas for tacos
- Eggs (2 for the hash)
- Olive oil or cooking oil
- Garlic powder, cumin, chili powder, salt, pepper
- Vegetable or chicken-style broth for the soup
- Salad dressing of choice