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.

Note on protein planning: This is a vegetarian meal plan, so all meat and seafood sale items above are excluded from meals. Protein sources are drawn entirely from the vegetarian-eligible sale items: eggs ($2.99 for 30 ct.), baked beans ($0.99 for 28 oz.), chili starter ($0.99 for 15 oz.), deli sliced cheese ($1.29 for 7-8 oz.), Colby Jack cheese ($1.49 for 7.5 oz.), and pantry-staple legumes paired with sale produce and dairy.

5-DAY MEAL PLAN

Monday
Meal: Baked Bean and Bell Pepper Quesadillas with Sour Cream
Description: Smoky baked beans and roasted red bell peppers are layered with melted Colby Jack cheese inside flour tortillas for a hearty, satisfying weeknight dinner. Served with a dollop of sour cream and a side of baby carrots for crunch.
Sale items used: La Banderita flour tortillas (family pack), baked beans, red bell peppers (2 ct.), deli sliced Colby Jack cheese, Daisy sour cream, Organic baby carrots
Prep time: 25 minutes
Serving note: 8 tortillas total (2 quesadillas per person), one 28 oz. can baked beans split across 4 servings, 2 red bell peppers sliced and sauteed, one 7.5 oz. pack of Colby Jack divided across all quesadillas, 2 oz. sour cream per person, and a handful of baby carrots per person as a side
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: A savory scramble of eggs, sauteed Vidalia onions, and red bell peppers is spread with a smear of pesto and wrapped in warm flour tortillas for a protein-packed, flavor-forward dinner. The pesto adds a bright herby richness that elevates this simple scramble into something special.
Sale items used: Hillandale Farms large grade A white eggs (family pack), Vidalia onions, La Banderita flour tortillas (family pack), Baresa pesto (family size), sweet cream butter, deli sliced cheese
Prep time: 20 minutes
Serving note: 8 eggs total (2 per person), half of one Vidalia onion diced and divided across 4 portions, 8 tortillas total (2 per person), roughly 2 tablespoons pesto per burrito, 1/2 tablespoon butter for the pan, and one pack of deli sliced cheese shared across all 4 servings
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: The chili starter base simmered with baked beans and Vidalia onion creates a thick, boldly seasoned taco filling that is loaded into white corn tortillas. Topped with guacamole, sour cream, and crispy fried onions for contrasting textures and cool, creamy balance.
Sale items used: chili starter, baked beans, Vidalia onions, La Banderita white corn tortillas, guacamole, Daisy sour cream, Kania crispy fried onions, granulated garlic
Prep time: 30 minutes
Serving note: One 15 oz. chili starter can combined with one 28 oz. baked beans can for the filling, half a Vidalia onion diced in, 3 corn tortillas per person (12 total), one 8 oz. container guacamole divided across 4 servings, 2 oz. sour cream per person, and a generous pinch of crispy fried onions per taco
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: A generous toss of pasta with the family-size pesto jar is served alongside caramelized oven-roasted baby carrots and topped with a perfectly fried egg for a complete, satisfying protein hit. This Italian-inspired bowl is fast, filling, and packs real flavor with minimal effort.
Sale items used: Baresa pesto (family size), Organic baby carrots, Hillandale Farms large grade A white eggs (family pack), sweet cream butter, Primadonna extra virgin olive oil, Vidalia onions, granulated garlic
Prep time: 30 minutes
Serving note: Approximately 12 oz. dry pasta (pantry staple) for 4 people, 4 tablespoons pesto total stirred through, one 16 oz. bag baby carrots roasted whole or halved, 1 egg per person fried in butter, a drizzle of olive oil over the finished bowls, and a small dice of Vidalia onion roasted alongside the carrots
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: A rich, spiced tomato sauce loaded with sauteed Vidalia onions, red bell peppers, and pockets of gently poached eggs makes for a dramatic and deeply satisfying end-of-week dinner. Served straight from the pan with toasted NY bagels for scooping and soaking up every bit of the sauce.
Sale items used: Hillandale Farms large grade A white eggs (family pack), Vidalia onions, red bell peppers, plain NY bagel, Primadonna extra virgin olive oil, granulated garlic, deli sliced cheese
Prep time: 35 minutes
Serving note: 8 eggs total poached into the sauce (2 per person), 2 red bell peppers diced, half a Vidalia onion diced, 2 tablespoons olive oil for the base, 1 bagel per person toasted and served alongside, and optional melted deli cheese slices on top of the bagels
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
- baked beans (x2 cans, 28 oz. each): $1.98
- chili starter (x1 can, 15 oz.): $0.99
- deli sliced Colby Jack cheese (x1 pack, 7.5 oz.): $1.49
- deli sliced cheese (x1 pack, 7-8 oz.): $1.29
- red bell peppers (x2 packs, 2 ct. each - 4 peppers total across Monday, Wednesday, Friday): $4.98
- Vidalia onions (x1 bag, 3 lb.): $2.49
- Organic baby carrots (x1 bag, 16 oz.): $1.95
- La Banderita flour tortillas, family pack (x1 pack, 20 ct.): $2.97
- La Banderita white corn tortillas (x1 pack, 66.3 oz.): $3.79
- Baresa pesto, family size (x1 jar, 19.4 oz.): $2.99
- guacamole (x1 unit from the 2-for-$4.00 deal, 8 oz.): $2.00
- Daisy Pure & Natural sour cream (x1 unit from the 2-for-$4.00 deal, 14-16 oz.): $2.00
- Kania crispy fried onions, family size (x1 bag, 17.6 oz.): $2.99
- granulated garlic, family size (x1 jar, 11.5 oz.): $3.99
- Primadonna extra virgin olive oil, family size (x1 bottle, 50.7 fl. oz.): $12.99
- sweet cream butter (x1 pack, 4 ct. / 16 oz.): $1.99
- plain NY bagel (x4 individual bagels at $0.79 each): $3.16

Pantry staples needed:
- dry pasta (approximately 12 oz. for Thursday, penne or spaghetti work well)
- canned crushed or diced tomatoes (approximately 28 oz. for Friday shakshuka base)
- salt and black pepper
- cumin and paprika (for Wednesday chili tacos and Friday shakshuka)
- red pepper flakes (optional for shakshuka)
- water for boiling pasta