Food City Vegetarian Meal Plan

BUDGET RATIONALE

Protein ranking (most economical to most expensive per serving for 4 people):
- Luck's Beans, 15 oz: $0.89 each - two cans feeds 4 generously, roughly $0.45 per serving
- Food Club Vegetables (used as a supporting protein base with beans): $0.89 each - roughly $0.45 per serving as a component
- Tillamook Sliced Cheese, Selected Varieties: $1.99 each - one pack for 4 people, roughly $0.50 per serving
- Kraft Mac & Cheese, Original, 7.25 oz: 5/$5.00 ($1.00 each) - four boxes for 4 people, roughly $1.00 per serving
- DiGiorno Pizza, Selected Varieties, 12 oz: $4.99 each - two pizzas for 4 people, roughly $2.50 per serving
- Birds Eye Vegetables, Frozen, 10-12 oz: 4/$4.96 - four bags for 4 people, roughly $1.24 per serving as a protein-supporting component
- Classico Pasta Sauce with cheese: 2/$6.00 for sauce - roughly $1.50 per serving as a component

Note: This is a vegetarian week on a flyer dominated by meat and seafood. The only diet-compliant proteins with clear pricing are beans, canned goods, cheese, and packaged vegetarian staples. No animal proteins are used. The "premium night" concept does not apply in the traditional sense; instead, the single most indulgent night uses DiGiorno Pizza at roughly $2.50 per serving, which is the highest per-serving cost among the compliant proteins chosen.

Why these meals: This week's flyer is heavily weighted toward meat and seafood, so the vegetarian strategy is to lean hard into the outstanding pantry deals - Luck's Beans at $0.89 a can and Food Club Vegetables at $0.89 a can are the backbone of four of the five dinners, keeping costs extremely low. Classico Pasta Sauce at 2/$6.00 anchors a satisfying pasta night, and Fresh Corn at $3.99 for a 4-pack plus Specialty Potatoes at $2.99 give the week real produce variety without blowing the budget. The one splurge night uses DiGiorno Pizza at $4.99 each - two pizzas for four people is the priciest per-serving choice this week, but it is still well within everyday range and gives Friday a fun, no-cook feel. The week's total lands comfortably inside the $10-$18 per person target by skipping all the premium meats and building around the genuinely cheap pantry and produce deals on this flyer.

5-DAY MEAL PLAN

Monday
Meal: Stovetop Black Bean and Corn Tacos with Tillamook Sliced Cheese
Description: Luck's Beans are drained and warmed in a skillet with cumin, chili powder, and garlic, then spooned into warm tortillas alongside sweet kernels cut from fresh corn and topped with Tillamook Sliced Cheese. The combination of creamy beans, crisp corn, and melted cheese makes a filling, colorful taco night that comes together in under 30 minutes.
Sale items used: Luck's Beans, 15 oz; Fresh Corn, 4 pk; Tillamook Sliced Cheese, Selected Varieties
Prep time: 25 minutes
Serving note: Use 2 cans of Luck's Beans, 2 ears of corn (kernels cut off), and 1 pack of Tillamook Sliced Cheese for 4 people. Tortillas are a pantry staple. Each person gets 2-3 tacos.
Recipes:
- Black Bean and Corn Tacos - Create Mindfully

Tuesday
Meal: Simmered Pinto Bean and Vegetable Soup with Goldminer Bread
Description: Luck's Beans and Food Club Vegetables are combined in a pot with broth, diced tomatoes from a second can of Food Club Vegetables, and pantry spices to build a hearty, thick soup that simmers for about 25 minutes. Slices of Goldminer Bread are served alongside for dipping, making this a deeply satisfying cold-weather-style bowl even in late July.
Sale items used: Luck's Beans, 15 oz (x2); Food Club Vegetables, Selected Varieties, 14.5-15.25 oz (x2); Goldminer Bread, 15-24 oz (from Apple or Mixed Berry Braided Strudel or Selected Varieties Goldminer Bread listing)
Prep time: 35 minutes
Serving note: Use 2 cans of Luck's Beans and 2 cans of Food Club Vegetables for 4 people, plus 1 loaf of Goldminer Bread. Each person gets a generous 1.5-cup bowl with 2 slices of bread.
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: Penne or rotini pasta is boiled, tossed with two jars of Classico Pasta Sauce, transferred to a baking dish, topped with torn Tillamook Sliced Cheese, and baked at 375 degrees for 20 minutes until bubbly and lightly browned on top. This is a classic, crowd-pleasing baked pasta that uses the 2/$6.00 sauce deal to its fullest.
Sale items used: Classico Pasta Sauce, Selected Varieties, 15-24 oz (x2); Tillamook Sliced Cheese, Selected Varieties
Prep time: 45 minutes
Serving note: Use 2 jars of Classico Pasta Sauce and 1 pack of Tillamook Sliced Cheese for 4 people. Cook 12 oz of pasta (pantry staple). Each person gets a generous 1.5-cup portion.

Thursday
Meal: Skillet-Roasted Specialty Potatoes and Egg Hash with Fresh Express Salad
Description: Specialty Potatoes are diced and pan-fried in a cast-iron or heavy skillet with olive oil, onion, and bell pepper until golden and crispy, then eggs are cracked directly into the pan and cooked to order for a satisfying hash. A Fresh Express American or Italian Salad is served on the side to round out the plate with cool, crisp greens.
Sale items used: Specialty Potatoes, Selected Varieties, Basket & Bushel, 24 oz; American or Italian Salad, Fresh Express, 9-11 oz
Prep time: 35 minutes
Serving note: Use 1 bag (24 oz) of Specialty Potatoes and 1 bag of Fresh Express Salad for 4 people. Use 8 eggs from pantry (2 per person). Each person gets a generous plate of hash plus a side salad.
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: Two DiGiorno Pizzas are baked according to package directions for a relaxed, no-prep Friday dinner that the whole family can enjoy. A Sliced Watermelon Quarter from the in-store cut fruit section is served alongside as a refreshing, sweet contrast to the hot, cheesy pizza.
Sale items used: DiGiorno Pizza, Selected Varieties, Frozen, 12 oz (x2); Sliced Watermelon Quarters, Cut In-Store
Prep time: 5 minutes active, 20-25 minutes bake time
Serving note: Use 2 DiGiorno Pizzas for 4 people (each 12 oz pizza serves 2). Purchase approximately 3 lbs of Sliced Watermelon Quarters at $1.29/lb for a total of about $3.87. Each person gets half a pizza and a generous wedge of watermelon.

SHOPPING LIST

Buy on sale:
- Luck's Beans, 15 oz (x4 cans - 2 for Monday, 2 for Tuesday): $3.56
- Fresh Corn, 4 pk (x1): $3.99
- Tillamook Sliced Cheese, Selected Varieties (x2 packs - 1 for Monday, 1 for Wednesday): $3.98
- Goldminer Bread, 15-24 oz (x1, from Apple or Mixed Berry Braided Strudel or Selected Varieties Goldminer Bread listing): $3.99
- Food Club Vegetables, Selected Varieties, 14.5-15.25 oz (x2 cans - for Tuesday): $1.78
- Classico Pasta Sauce, Selected Varieties, 15-24 oz (x2 jars): $6.00
- Specialty Potatoes, Selected Varieties, Basket & Bushel, 24 oz (x1): $2.99
- American or Italian Salad, Fresh Express, 9-11 oz (x1): $2.99
- DiGiorno Pizza, Selected Varieties, Frozen, 12 oz (x2): $9.98
- Sliced Watermelon Quarters, Cut In-Store (3 lbs at $1.29/lb): $3.87

Pantry staples needed:
- Flour tortillas (for Monday tacos)
- Pasta such as penne or rotini, 12 oz (for Wednesday baked pasta)
- Eggs, 8 (for Thursday hash)
- Olive oil
- Garlic
- Cumin
- Chili powder
- Salt and pepper
- Onion
- Bell pepper
- Vegetable broth (for Tuesday soup)
- Italian seasoning or dried herbs