Lidl Vegetarian Meal Plan

SALE ITEMS FOUND

Meats on sale:
- Butcher's Specialty fresh grass-fed beef strip steak: $7.49 for 10 oz.
- Smithfield fresh pork spareribs: $1.99
- Butcher's Specialty fresh whole chicken wings, family pack: $2.29
- Premio fresh bratwurst: $2.49 for 16 oz.
- Fish Market fresh Chilean Atlantic salmon whole fillet, skin on: $7.69
- Lidl Preferred Selection frozen cooked shrimp ring tray with cocktail sauce: $9.99 for 16 oz.
- frozen white shrimp, 9/14: $10.99 for 32 oz.
- Ocean Sea frozen octopus: $13.99 for 31 oz.
- Butcher's Specialty fresh grass-fed ground beef, 93% lean: $5.49 for 16 oz.
- deli sliced Colby Jack cheese: $1.49 for 7.5 oz.
- pulled chicken with barbecue sauce: $6.59 for 16 oz.

Vegetables on sale:
- sweet cherries: $2.49
- Organic baby carrots: $1.95 for 16 oz.
- gold kiwis: $3.89 for 1 lb.
- red bell peppers: $2.49 for 2 ct.
- Vidalia onions: $2.49 for 3 lb.
- large seedless watermelon: $3.99 for 1 ct.
- blueberries: $3.29 for 18 oz.

5-DAY MEAL PLAN

Monday
Meal: Baked Bean and Bell Pepper Quesadillas with Sour Cream
Description: Hearty baked beans and sauteed red bell pepper strips are layered with melty Colby Jack cheese inside golden, crisped flour tortillas for a satisfying weeknight dinner. Two quesadillas per person are served with a generous dollop of sour cream and a side of pickled dill spears for brightness.
Sale items used: baked beans ($0.99/28 oz.), red bell peppers ($2.49/2 ct.), deli sliced Colby Jack cheese ($1.49/7.5 oz.), La Banderita flour tortillas ($2.97/20 ct.), Daisy sour cream ($4.00 for 2/14-16 oz.), Vidalia onions ($2.49/3 lb.)
Prep time: 25 minutes
Serving note: Use 4 large flour tortillas total (2 per person), half the can of baked beans (about 14 oz.), both red bell peppers sliced, and half the package of Colby Jack cheese. Serve each plate with 2 tablespoons of sour cream.
Recipes:
- Baked Black Bean and Cheese Quesadillas
- Bell Pepper and Black Bean Quesadillas Recipe
- Spinach, Bell Pepper, Refried Bean and Cheddar Quesadillas Recipe

Tuesday
Meal: Egg and Veggie Scramble Burritos with Pesto
Description: Fluffy scrambled eggs are cooked with diced Vidalia onion and shredded carrot, then swirled with bright basil pesto and wrapped into warm flour tortillas for a protein-packed meal. Two burritos per person make this a filling and flavorful dinner that comes together in under 30 minutes.
Sale items used: Hillandale Farms large grade A white eggs ($2.99/30 ct.), Vidalia onions ($2.49/3 lb.), Organic baby carrots ($1.95/16 oz.), Baresa pesto ($2.99/19.4 oz.), La Banderita flour tortillas (already purchased Monday), sweet cream butter ($1.99/16 oz.)
Prep time: 25 minutes
Serving note: Use 6 eggs total (3 per person), half a Vidalia onion diced, a handful of baby carrots shredded (about 4 oz.), 2 tablespoons of pesto stirred into the eggs, and 4 large flour tortillas (2 per person). Use about 1 teaspoon of butter for cooking.
Recipes:
- Pesto Vegetarian Breakfast Burritos
- Egg, Pesto, and Sweet Potato Breakfast Burritos
- Veggie Breakfast Burritos

Wednesday
Meal: Chili-Spiced Bean Tacos with Guacamole and Crispy Fried Onions
Description: Savory chili starter beans are warmed and spooned into white corn tortillas, then topped with creamy guacamole and a shower of crispy fried onions for satisfying crunch and bold flavor. This quick 20-minute taco night is built almost entirely from sale pantry staples and comes together with minimal effort.
Sale items used: chili starter ($0.99/15 oz.), La Banderita white corn tortillas ($3.79/66.3 oz.), guacamole ($4.00 for 2/8 oz. each), Kania crispy fried onions ($2.99/17.6 oz.), Daisy sour cream (already purchased Monday), Vidalia onions ($2.49/3 lb. already purchased), deli sliced cheese ($1.29/7-8 oz.)
Prep time: 20 minutes
Serving note: Use the full can of chili starter (15 oz. split between 2 people), 6 corn tortillas total (3 per person), one 8 oz. container of guacamole, about 1/4 cup of crispy fried onions as topping, and 2 slices of deli cheese per person melted on the beans. Add a spoonful of sour cream if desired.
Recipes:
- Spicy Black Bean Tacos Recipe
- Crispy Black Bean Tacos
- Easy Black Bean Tacos Recipe

Thursday
Meal: Pesto Pasta with Roasted Carrots and Fried Eggs
Description: Tender roasted baby carrots caramelize in the oven alongside a simple pesto-tossed pasta, and the whole dish is crowned with two perfectly fried eggs per person for a complete and elegant vegetarian dinner. A drizzle of olive oil and a sprinkle of crispy fried onions add richness and texture to tie everything together.
Sale items used: Baresa pesto (already purchased Tuesday), Organic baby carrots (already purchased Tuesday), Hillandale Farms large grade A white eggs (already purchased Tuesday), Primadonna extra virgin olive oil ($12.99/50.7 fl. oz.), Kania crispy fried onions (already purchased Wednesday), sweet cream butter (already purchased Tuesday)
Prep time: 35 minutes
Serving note: Use about 6 oz. of dry pasta (pantry staple) per 2 people, the remaining baby carrots (about 10-12 oz.) tossed in olive oil and roasted at 400 degrees F for 20 minutes, 3-4 tablespoons of pesto tossed with the cooked pasta, and 2 fried eggs per person cooked in butter. Finish with a small handful of crispy fried onions.
Recipes:
- Pesto Fried Eggs Recipe
- Pasta Pesto with Roasted Carrots and Pesto of Carrot Greens
- Carrot Top Pesto with Roast Carrots

Friday
Meal: Shakshuka with Crusty NY Bagels
Description: Eggs are poached directly in a rich, spiced tomato and Vidalia onion sauce built with chili starter as the base, creating a deeply flavored one-pan shakshuka that is both comforting and visually stunning. Each person gets their own NY bagel for scooping and dipping, making this a rustic and satisfying end to the week.
Sale items used: Hillandale Farms large grade A white eggs (already purchased Tuesday), Vidalia onions (already purchased Monday), chili starter - second can ($0.99/15 oz.), plain NY bagel ($0.79 each), red bell peppers - if any remain from Monday, Primadonna extra virgin olive oil (already purchased Thursday), deli sliced cheese ($1.29 already purchased Wednesday, if any remains)
Prep time: 30 minutes
Serving note: Use 4 eggs total (2 per person) poached in the sauce, one full can of chili starter as the tomato base, half a Vidalia onion sauteed first in olive oil, and 1 NY bagel per person toasted and served alongside. Add a slice of deli cheese on top of the eggs while still hot if desired.
Recipes:
- Shakshuka Recipe
- Everything Bagel Shakshuka
- New York-Style Bagel Recipe

SHOPPING LIST

Buy on sale:
- Hillandale Farms large grade A white eggs, family pack (x1 pack/30 ct.): $2.99
- La Banderita flour tortillas, family pack (x1 pack/20 ct.): $2.97
- La Banderita white corn tortillas (x1 pack/66.3 oz.): $3.79
- baked beans (x1 can/28 oz.): $0.99
- chili starter (x2 cans/15 oz. each): $1.98
- red bell peppers (x1 pack/2 ct.): $2.49
- Vidalia onions (x1 bag/3 lb.): $2.49
- Organic baby carrots (x1 bag/16 oz.): $1.95
- deli sliced Colby Jack cheese (x1 pack/7.5 oz.): $1.49
- deli sliced cheese (x1 pack/7-8 oz.): $1.29
- Baresa pesto, family size (x1 jar/19.4 oz.): $2.99
- Kania crispy fried onions, family size (x1 bag/17.6 oz.): $2.99
- guacamole (x2 containers/8 oz. each, sold as $4.00 for 2): $4.00
- Daisy Pure & Natural sour cream (x2 containers/14-16 oz. each, sold as $4.00 for 2): $4.00
- sweet cream butter (x1 pack/16 oz., 4 ct.): $1.99
- Primadonna extra virgin olive oil, family size (x1 bottle/50.7 fl. oz.): $12.99
- plain NY bagel (x2 individual bagels): $1.58

Pantry staples needed:
- dry pasta (about 6-8 oz., such as spaghetti or penne)
- canned diced tomatoes or tomato sauce (for shakshuka base, to supplement chili starter)
- salt and black pepper
- cumin and smoked paprika (for chili spice on tacos and shakshuka)
- garlic powder or fresh garlic
- red pepper flakes (optional, for shakshuka heat)