Food City Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Loaded Baked Russet Potatoes with Shredded Cheese and Brussels Sprouts
Description: Two large russet potatoes are baked until fluffy, then split and piled with melted shredded cheese. Roasted Brussels sprouts go on top for a crisp, savory finish.
Sale items used: Russet Potatoes, Food Club Shredded Cheese, Firecracker Brussels Sprouts
Prep time: 60 minutes
Serving note: Use 2 large russets (about 1.5 lb total), 1 cup shredded cheese, and about 0.5 lb Brussels sprouts. Bake the potatoes at 425F for 50 minutes and roast the sprouts for the last 25 minutes alongside them. Add a spoonful of butter or sour cream if you have it.
Recipes:
- Brussels Sprouts Gratin with Potatoes
- One-Pan Brussels Sprouts and Potato Gratin
- Roasted Brussels Sprouts & Potatoes

Tuesday
Meal: Baked Ricotta Pasta-Style Bake with Silver Palate Pasta Sauce and Italian Bread
Description: Ricotta, pasta sauce, and shredded cheese are baked together into a bubbly, hearty casserole for two. Warm slices of Italian bread are served alongside for scooping up the sauce.
Sale items used: Galbani Ricotta Cheese, Silver Palate Pasta Sauce, Italian Bread, Food Club Shredded Cheese
Prep time: 40 minutes
Serving note: Use 1 container ricotta, 1 jar sauce, 1/2 cup shredded cheese, and 6 oz dry pasta cooked until just tender. Mix the ricotta with 1 egg and a pinch of salt, layer with the pasta and sauce, and bake at 375F for 25 minutes. Serve with half the loaf of Italian bread and save the rest for Thursday.
Recipes:
- One Pan Tomato Ricotta Pasta Bake
- Baked Tomato Ricotta Pasta
- Baked Ricotta & veg pasta

Wednesday
Meal: Roasted Sweet Potato and Cheese Quesadillas with Cornbread Muffins
Description: Cubed sweet potatoes are roasted until caramelized, then folded into tortillas with melty shredded cheese and griddled until crisp. Cornbread muffins on the side add a sweet, tender contrast.
Sale items used: Bagged Sweet Potatoes, Food Club Shredded Cheese, Cornbread Muffins
Prep time: 45 minutes
Serving note: Use 2 medium sweet potatoes (about 1 lb), 1 cup shredded cheese, and 4 small flour tortillas. Roast the cubes at 425F for 25 minutes, then assemble and griddle. Serve 2 cornbread muffins per person and save the remaining 2 for breakfast.
Recipes:
- ROASTED SWEET POTATO QUESADILLAS
- Roasted Sweet Potato and Black Bean Quesadillas
- Sweet Potato Vegetarian Quesadillas

Thursday
Meal: Cheesy Garlic Bread Pizza Plate with Hearty Soup
Description: Garlic bread is topped with pasta sauce and cheese and baked until bubbling for a quick pizza-style plate. A bowl of hearty vegetarian soup rounds it out.
Sale items used: Pepperidge Farm Garlic Bread, Food Club Hearty Soup, Silver Palate Pasta Sauce, Food Club Shredded Cheese
Prep time: 20 minutes
Serving note: Use 1 loaf garlic bread, split, with 1/2 cup leftover pasta sauce and 3/4 cup shredded cheese. Bake at 400F for 10 minutes. Heat 2 cans soup (choose a vegetable or bean variety and check that the label has no meat or meat broth), one per person.

Check the label: broth is often made from chicken or beef. Vegetable broth is the safe choice.

Recipes:
- Cheesy Garlic Bread Pizza
- Cheesy Garlic Pizza Bread Recipe
- Garlic Pizza Bread

Friday
Meal: Peanut Butter Apple Plates with Egg Fried Potatoes
Description: Crisp apple slices are served with creamy peanut butter for dipping, alongside skillet-fried potatoes topped with eggs. It is a simple, filling plate for two.
Sale items used: Food Club Peanut Butter, Jonagold Apples, Russet Potatoes
Prep time: 30 minutes
Serving note: Use 2 apples sliced, 4 tbsp peanut butter, 2 diced russets (about 1 lb), and 4 eggs. Fry the potatoes in oil for 15 minutes until golden, then fry or scramble the eggs over them.
Recipes:
- Apple Slices with Peanut Butter Snack
- PB-apple snack plate
- Fried Potatoes and Eggs - Lidia

SHOPPING LIST

Buy on sale:
- Russet Potatoes (10 lb) (x1 bag): $3.99
- Firecracker Brussels Sprouts (0.5 lb): $3.50
- Food Club Shredded Cheese (x3 bags): $5.00
- Galbani Ricotta Cheese (x2, sold 2 for $6.00): $6.00
- Silver Palate Pasta Sauce (x1 jar): $2.99
- Italian Bread (x1 loaf): $3.00
- Bagged Sweet Potatoes (5 lb) (x1 bag): $3.99
- Cornbread Muffins (6 ct) (x1 pack): $5.99
- Pepperidge Farm Garlic Bread (x1): $2.99
- Food Club Hearty Soup (x2 cans, sold 2 for $3.00): $3.00
- Food Club Peanut Butter (40 oz) (x1 jar): $3.99
- Jonagold Apples (5 lb) (x1 bag): $3.99

Pantry staples needed:
- Salt, pepper, cooking oil, butter, eggs (5 total), dry pasta (6 oz), flour tortillas (4 small), garlic powder, sour cream (optional)