Giant Kosher Meal Plan

SALE ITEMS FOUND

Meats on sale:
- Fresh Split Chicken Breasts: $1.99/lb
- Giant Rotisserie Chicken: $7.99 each
- Hebrew National Beef Franks: $4.99 for 12 oz. pkg
- Salmon Fillets: $9.99/lb
- Greenstone Fresh Lamb: $10.99/lb
- Hahn's Corned Beef: $8.99/lb
- Roseda Farm Black Angus Burgers: $7.99 for 24 oz. pkg
- Stachowski All Beef Hot Dogs: $5.99 for 12-14 oz. pkg
- Tilapia Fillets: $7.99/lb

Vegetables on sale:
- Green Beans: $2.49/lb
- Giant Steakhouse Potatoes: $3.99 for 4 ct. pkg
- Cabbage: $0.49/lb
- Eggplant: $1.49 each
- Vine Ripe Tomatoes: $2.49/lb
- Cucumbers: $0.99 each
- Yellow or Green Squash: $1.49/lb
- Jumbo or Mini Avocados: $1.99 each
- Giant Romaine Hearts: $2.49 for 3 ct. bag
- Grape Tomatoes: $2.49 for 10 oz. pkg
- Green Peppers: $0.99 each
- Giant Mini Cucumbers: $1.99 for 14 oz.

5-DAY MEAL PLAN

Monday
Meal: Herb-Roasted Split Chicken Breasts with Garlic Green Beans and Steakhouse Potatoes
Description: (Meat) One split chicken breast is seasoned with olive oil, garlic, and herbs, then roasted until golden and juicy alongside a steakhouse potato. A handful of fresh green beans is tossed in garlic and olive oil and roasted in the same pan for an easy, flavorful one-pan meal.
Sale items used: Fresh Split Chicken Breasts, Green Beans, Giant Steakhouse Potatoes, Giant Extra Virgin Olive Oil
Prep time: 45 minutes
Serving note: 1 split chicken breast (approx. 0.5 lb), 0.25 lb green beans, 1 steakhouse potato
Recipes:
- One Sheet Pan Rosemary Chicken with Potatoes and Green Beans

Tuesday
Meal: Hebrew National Beef Frank and Black Bean Skillet with Cabbage Slaw
Description: (Meat) Two Hebrew National beef franks are sliced and pan-seared with canned black beans, onion, and a dash of ketchup for a hearty skillet that comes together in minutes. A simple slaw of shredded cabbage dressed with a splash of vinegar and a pinch of salt serves as a crisp, cool side.
Sale items used: Hebrew National Beef Franks, Goya Canned Beans, Cabbage, Giant Tomato Ketchup
Prep time: 20 minutes
Serving note: 2 franks from the pkg (remainder stored for later use), 0.25 lb cabbage, half a 15.5 oz. can of black beans

Wednesday
Meal: Braised Chicken Breasts with Eggplant, Tomatoes, and Rao's Pasta Sauce over Barilla Pasta
Description: (Meat) One split chicken breast is braised low and slow in Rao's pasta sauce with diced eggplant and vine ripe tomatoes until the sauce is rich and deeply flavored. The finished braise is ladled over a single serving of Barilla pasta for a satisfying, comforting weeknight dinner.
Sale items used: Fresh Split Chicken Breasts, Eggplant, Vine Ripe Tomatoes, Rao's Pasta Sauce, Barilla Al Bronzo Pasta
Prep time: 50 minutes
Serving note: 1 split chicken breast (approx. 0.5 lb), half a small eggplant, 0.25 lb tomatoes, approx. 2 oz. dry pasta, roughly one-quarter of the pasta sauce jar

Thursday
Meal: Giant Rotisserie Chicken Taco Bowls with Avocado, Romaine, and Pinto Beans
Description: (Meat) Shredded rotisserie chicken is layered over a bowl of warmed pinto beans and chopped romaine lettuce, then topped with sliced avocado and a drizzle of Giant barbecue sauce for a fresh, filling bowl. This is a no-cook assembly meal that uses the rotisserie chicken as a convenient ready-to-eat protein.
Sale items used: Giant Rotisserie Chicken, Giant Romaine Hearts, Jumbo or Mini Avocados, Goya Canned Beans, Giant Barbecue Sauce
Prep time: 10 minutes
Serving note: Approx. 4-5 oz. shredded chicken (remainder refrigerated for later use), 1 romaine heart, 1 avocado, half a 15.5 oz. can of pinto beans
Recipes:
- Rotisserie Chicken Taco Bowls with Cilantro Lime Quinoa
- Chicken Taco Bowl Recipe

Friday
Meal: Pan-Seared Salmon Fillets with Yellow Squash and Cucumber-Tomato Salad
Description: (Dairy-free Pareve) A single salmon fillet is seasoned and pan-seared in olive oil until crispy on the outside and tender inside, served alongside sliced yellow squash sauteed in garlic. A quick cucumber-tomato salad dressed with olive oil and a pinch of salt rounds out the plate with bright, fresh flavors.
Sale items used: Salmon Fillets, Yellow or Green Squash, Cucumbers, Grape Tomatoes, Giant Extra Virgin Olive Oil
Prep time: 25 minutes
Serving note: 1 salmon fillet (approx. 0.5 lb), 0.25 lb yellow squash, 1 cucumber, half the grape tomato pkg
Recipes:
- Pan-Seared Salmon with Cucumber-Tomato Salad
- Pan-Seared Lemon Butter Salmon Recipe with Cucumber Salad

SHOPPING LIST

Buy on sale:
- Fresh Split Chicken Breasts (1 lb, covers Monday and Wednesday): $1.99
- Hebrew National Beef Franks (x1 pkg): $4.99
- Giant Rotisserie Chicken (x1): $7.99
- Salmon Fillets (0.5 lb): $5.00
- Green Beans (0.25 lb): $0.62
- Giant Steakhouse Potatoes (x1 pkg, use 1 of 4): $3.99
- Cabbage (0.5 lb): $0.25
- Eggplant (x1): $1.49
- Vine Ripe Tomatoes (0.25 lb): $0.62
- Rao's Pasta Sauce (x1 jar): $3.99
- Barilla Al Bronzo Pasta (x1, second free with BOGO): $1.99
- Giant Romaine Hearts (x1 bag): $2.49
- Jumbo or Mini Avocados (x1): $1.99
- Goya Canned Beans (x2 cans, black beans and pinto beans): $1.58
- Yellow or Green Squash (0.5 lb): $0.75
- Cucumbers (x1): $0.99
- Grape Tomatoes (x1 pkg): $2.49
- Giant Tomato Ketchup (x1): $1.00
- Giant Barbecue Sauce (x1): $1.00
- Giant Extra Virgin Olive Oil (x1 bottle): $6.00

Pantry staples needed:
- Garlic
- Salt and pepper
- Dried herbs (oregano, thyme, or rosemary)
- White or apple cider vinegar (for cabbage slaw)
- Onion