Giant Vegetarian Meal Plan

SALE ITEMS FOUND

Meats on sale:
- No meat items are being used this week (vegetarian meal plan)

Vegetables on sale:
- Eggplant: $1.49 each
- Green Peppers: $0.99 each
- Grape Tomatoes: $2.49 for 10 oz. pkg
- Yellow or Green Squash: $1.49/lb
- Cabbage: $0.49/lb
- Green Beans: $2.49/lb
- Vine Ripe Tomatoes: $2.49/lb
- Giant Mini Cucumbers: $1.99 for 14 oz.

5-DAY MEAL PLAN

Monday
Meal: Black Bean and Roasted Eggplant Tacos with Green Pepper Salsa
Description: Cubed eggplant is roasted until tender and caramelized, then piled into warm tortillas with seasoned black beans and a bright, chunky salsa made from diced green pepper, vine ripe tomato, and a squeeze of lime. This hearty, colorful taco dinner is satisfying and completely plant-based, with the beans providing ample protein for two.
Sale items used: Eggplant (x1), Green Peppers (x1), Vine Ripe Tomatoes (approx. 0.5 lb), Goya Canned Beans (x1 can black beans), Ortega Taco Sauce (x1 jar)
Prep time: 30 minutes
Serving note: 1 eggplant, 1 green pepper, and 1 can of black beans yield 6 to 8 tacos, enough for 3 to 4 each for 2 people.
Recipes:
- Crispy Black Bean Tacos

Tuesday
Meal: Garlic and Herb Pasta with White Beans, Squash, and Grape Tomatoes
Description: Al dente pasta is tossed in olive oil with plenty of garlic, fresh herbs, white cannellini beans, sliced yellow squash, and halved grape tomatoes that burst and create a light, bright sauce. The white beans add creamy protein while the squash and tomatoes keep the dish fresh and summery for two.
Sale items used: Barilla Al Bronzo Pasta (x1 pkg, second free with BOGO), Goya Canned Beans (x1 can white/cannellini beans), Yellow or Green Squash (approx. 0.5 lb), Grape Tomatoes (x1 pkg), Giant Extra Virgin Olive Oil
Prep time: 25 minutes
Serving note: Use half the pasta package (about 6 oz.) for 2 generous portions; save remaining pasta for Friday.
Recipes:
- Creamy Roasted Squash and White Bean Pasta

Wednesday
Meal: Greek Yogurt and Egg Frittata with Cabbage, Green Pepper, and Tomato
Description: A creamy, thick frittata is made by whisking eggs with a generous spoonful of FAGE Greek yogurt, then folding in sauteed shredded cabbage, diced green pepper, and fresh tomato before baking until golden and set. The yogurt makes the eggs exceptionally fluffy and adds a subtle tang, and a side of toasted bread rounds out the meal for two.
Sale items used: Eggland's Best Eggs (x1 carton), FAGE Greek Yogurt (x1 container), Cabbage (approx. 0.5 lb), Green Peppers (x1), Vine Ripe Tomatoes (approx. 0.5 lb), Jessica's Brick Oven Bread (x1 loaf)
Prep time: 35 minutes
Serving note: Use 6 eggs and 3 tablespoons of Greek yogurt for a frittata sized for 2; the remaining yogurt is great for breakfast throughout the week.
Recipes:
- Greek Yogurt Frittata (5 Ways!)

Thursday
Meal: Spicy Red Bean and Cabbage Stew over Pasta Roni Rice Pilaf
Description: Hearty red kidney beans simmer with shredded cabbage, diced tomato, and a kick of spice in a savory, warming stew that is ladled generously over fluffy, buttery Pasta Roni rice pilaf. This is an ultra-budget-friendly and filling dinner that draws deep flavor from simple pantry spices and fresh produce.
Sale items used: Goya Canned Beans (x2 cans red kidney beans), Cabbage (approx. 0.5 lb), Vine Ripe Tomatoes (approx. 0.5 lb), Rice-A-Roni or Pasta Roni (x1 pkg, second free with BOGO)
Prep time: 30 minutes
Serving note: Two cans of beans make a thick, generous stew for 2 with a little left over; prepare one box of rice pilaf per package directions.
Recipes:
- Stovetop Vegetarian Red Beans and Rice
- Red Cabbage with Beans and Tomato Paste

Friday
Meal: Lemon Herb Pasta with Roasted Green Beans, Squash, and a Fried Egg
Description: Leftover pasta from Tuesday is tossed with roasted green beans and squash in a bright lemon-herb olive oil sauce, then topped each bowl with a perfectly fried egg whose runny yolk acts as a rich, golden sauce. This fast, satisfying end-of-week dinner uses up remaining produce and stretches the pasta purchase across two meals.
Sale items used: Barilla Al Bronzo Pasta (remainder from Tuesday BOGO), Green Beans (approx. 0.5 lb), Yellow or Green Squash (approx. 0.5 lb), Eggland's Best Eggs (from carton bought Wednesday), Giant Extra Virgin Olive Oil
Prep time: 20 minutes
Serving note: Use the remaining 6 oz. of pasta from Tuesday; 1 egg per person fried to preference, served on top of the pasta bowl.
Recipes:
- Lemon Garlic Pasta Skillet with Green Beans

SHOPPING LIST

Buy on sale:
- Eggplant (x1): $1.49
- Green Peppers (x2): $1.98
- Grape Tomatoes (x1 pkg): $2.49
- Vine Ripe Tomatoes (approx. 1.5 lbs): $3.74
- Yellow or Green Squash (approx. 1 lb total): $1.49
- Cabbage (approx. 1 lb): $0.49
- Green Beans (approx. 0.5 lb): $1.25
- Goya Canned Beans (x4 cans): $3.16
- Barilla Al Bronzo Pasta (x1 paid, x1 free BOGO): $1.99
- Rice-A-Roni or Pasta Roni (x1 paid, x1 free BOGO): $0.99
- Eggland's Best Eggs (x1 carton): $3.99
- FAGE Greek Yogurt (x1 container): $5.99
- Ortega Taco Sauce (x1 jar): $1.49
- Jessica's Brick Oven Bread (x1 loaf): $3.99
- Giant Extra Virgin Olive Oil (x1 bottle): $6.00

Pantry staples needed:
- Tortillas (flour or corn, for Monday tacos)
- Garlic
- Dried herbs (oregano, basil, parsley, thyme)
- Red pepper flakes or hot sauce
- Cumin and chili powder (for taco seasoning)
- Lemon (or lemon juice)
- Salt and black pepper
- Butter (for rice pilaf)
- Cooking oil or spray