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 on the stovetop and spooned into warm tortillas, then topped with melted Tillamook sliced cheese for a satisfying weeknight taco night for two. Each person gets three generously filled tacos, making this a hearty, protein-rich vegetarian dinner that comes together in under 30 minutes.
Sale items used: Luck's Beans (15 oz, black bean variety) x1 - $0.89, Fresh Corn (4 pk) x1 - $3.99, Tillamook Sliced Cheese x1 - $1.99
Prep time: 25 minutes
Serving note: Use 1 can of Luck's black beans and 2 ears of corn (cut from the cob) for 2 people; each person gets 3 tacos. The remaining 2 ears of corn can be grilled or boiled as a side or saved for Tuesday's soup. One pack of Tillamook sliced cheese provides plenty for both servings.
Recipes:
- Black Bean and Corn Tacos - Create Mindfully

Tuesday
Meal: Simmered Pinto Bean and Vegetable Soup with Goldminer Bread
Description: A hearty, warming soup built from Luck's pinto beans and Food Club canned vegetables, simmered together with aromatics until thick and flavorful, served alongside slices of Goldminer bread for dipping. This simple one-pot meal is deeply satisfying for two and uses pantry-friendly sale items to keep costs low.
Sale items used: Luck's Beans (15 oz, pinto variety) x2 - $1.78, Food Club Vegetables (14.5-15.25 oz) x2 - $1.78, Goldminer Bread (15-24 oz) x1 - $3.99
Prep time: 35 minutes
Serving note: Use 2 cans of Luck's pinto beans and 2 cans of Food Club vegetables (such as mixed vegetables or diced tomatoes) for a generous pot of soup for 2 people, yielding about 2 large bowls each. Slice 4 to 6 pieces of Goldminer bread per person for dipping. Leftover bread keeps well 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: Cooked pasta is tossed with Classico pasta sauce, transferred to a small baking dish, topped with Tillamook sliced cheese, and baked until bubbly and golden for a simple baked pasta dinner for two. This comforting meal is easy to assemble and delivers big flavor with minimal effort on a midweek night.
Sale items used: Classico Pasta Sauce (2 jars at 2/$6.00) - $6.00, Tillamook Sliced Cheese x1 - $1.99
Prep time: 40 minutes
Serving note: Use about 6 oz of dry pasta (from pantry) and one full jar of Classico sauce for 2 people; the second jar is a bonus for later use. Layer 3 to 4 slices of Tillamook cheese across the top of the baking dish before baking at 375 degrees F for 20 minutes. Total time is about 40 minutes including boiling pasta; no make-ahead needed.

Thursday
Meal: Skillet-Roasted Specialty Potatoes and Egg Hash with Fresh Express Salad
Description: Diced Basket & Bushel specialty potatoes are crisped in a skillet with onion and bell pepper, then topped with two fried or scrambled eggs per person for a filling breakfast-for-dinner hash. A Fresh Express salad on the side adds a cool, crisp contrast to the warm, savory skillet.
Sale items used: Specialty Potatoes (Basket & Bushel, 24 oz) x1 - $2.99, Fresh Express American or Italian Salad (9-11 oz) x1 - $2.99
Prep time: 30 minutes
Serving note: One 24 oz bag of specialty potatoes is the right amount for a hearty hash for 2 people. Use 4 eggs total (2 per person) from pantry stock. The Fresh Express salad bag serves 2 comfortably as a side. Add dressing from pantry.
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 DiGiorno frozen pizza bakes up hot and cheesy for an easy Friday night dinner for two, served alongside cool, refreshing slices of in-store cut watermelon for a sweet and satisfying finish. This no-fuss meal is a great end to the week and requires almost no prep beyond preheating the oven.
Sale items used: DiGiorno Pizza (12 oz) x1 - $4.99, Sliced Watermelon Quarter (approx. 2 lbs at $1.29/lb) - $2.58
Prep time: 25 minutes
Serving note: One 12 oz DiGiorno pizza is a lighter portion; for heartier appetites, pick up a second pizza at the same price. The watermelon quarter is estimated at approximately 2 lbs total, yielding 4 to 6 generous slices for 2 people. Bake pizza per package directions, typically 22 to 24 minutes at 400 degrees F.

SHOPPING LIST

Buy on sale:
- Luck's Beans, 15 oz (x3 cans - black bean x1 for Monday, pinto x2 for Tuesday): $2.67
- Fresh Corn, 4 pk (x1 pack): $3.99
- Tillamook Sliced Cheese (x2 packs - one for Monday, one for Wednesday): $3.98
- Food Club Vegetables, 14.5-15.25 oz (x2 cans): $1.78
- Goldminer Bread, 15-24 oz (x1 loaf): $3.99
- Classico Pasta Sauce, 15-24 oz (x2 jars at 2/$6.00): $6.00
- 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, 12 oz (x1): $4.99
- Sliced Watermelon Quarter, approx. 2 lbs at $1.29/lb: $2.58

Pantry staples needed:
- Flour tortillas (6-inch, for tacos)
- Dry pasta (penne or ziti, about 6 oz)
- Eggs (4 to 6 eggs for Thursday hash)
- Olive oil or vegetable oil (for skillet cooking)
- Garlic (fresh or powder)
- Onion
- Bell pepper
- Cumin, chili powder, smoked paprika
- Salt and black pepper
- Salad dressing (for Fresh Express salad)
- Butter or cooking spray (for baking dish)