Lidl Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Skillet Egg White and Potato Burritos with Melted Mexican Blend Cheese
Description: Diced yellow potatoes and onion are browned in a skillet, then scrambled with liquid egg whites until just set. The filling is rolled into warm flour tortillas with melted Mexican blend cheese for two hearty burritos.
Sale items used: Yellow potatoes, yellow onions, liquid egg whites, Mexican blend cheese, flour tortillas
Prep time: 25 minutes
Serving note: Use 2 flour tortillas, 1 small yellow potato (about 6 oz, diced small), 1/4 yellow onion, 1/2 cup (4 oz) liquid egg whites, and 1/4 cup (1 oz) shredded cheese. Season with salt, pepper, and a pinch of cumin or chili powder. The remaining 6 tortillas and cheese get used later in the week or can be frozen.
Recipes:
- Easy Vegetarian Breakfast Burritos
- Veggie and Potato Breakfast Burritos
- Vegetarian Breakfast Burritos

Tuesday
Meal: Skillet Tomato and Olive Spaghetti with Toasted Bread Crumb and Mixed Nut Topping
Description: Spaghetti is tossed in a skillet with garlicky fresh tomatoes and chopped brined olives. A crunchy topping of toasted bread crumbs and chopped mixed nuts finishes the single-serving plate.
Sale items used: Combino spaghetti, tomatoes, olives in brine, bread crumbs, raw mixed nuts, yellow onions
Prep time: 25 minutes
Serving note: Use 3 oz dry spaghetti (about 1/5 of the box), 1 medium tomato (assuming the 1 lb pack holds about 3 medium tomatoes), 8 to 10 olives, 2 tablespoons bread crumbs, and 1 tablespoon (about 1/2 oz) chopped mixed nuts. Add a few slices of onion and 1 clove garlic. Toast the crumbs and nuts in 1 teaspoon oil until golden, about 2 minutes.
Recipes:
- Spaghetti with Olives and Bread Crumbs
- Spaghetti with Tomatoes, Basil, and Toasted Bread Crumbs
- Pasta with olives, tomatoes and breadcrumbs

Wednesday
Meal: Peanut Butter, Apple, and Blackberry Topped Buttermilk Pancake Supper
Description: Frozen buttermilk pancakes are warmed until fluffy, then spread with creamy peanut butter. They are topped with sauteed apple slices and fresh blackberries for an easy breakfast-for-dinner.
Sale items used: Frozen buttermilk pancakes, organic creamy peanut butter, Honeycrisp apple, blackberries
Prep time: 15 minutes
Serving note: Use 3 to 4 pancakes (about 3 oz each, roughly 1/5 of the 33 oz bag), 2 tablespoons peanut butter, 1 Honeycrisp apple sliced and sauteed in 1 teaspoon butter with a pinch of cinnamon, and about 1/3 of the 6 oz blackberry pack (2 oz). Save the remaining blackberries for snacking or the Friday bowl.
Recipes:
- Blackberry & peanut butter pancakes
- Peanut Butter Buttermilk Pancakes
- Blackberry Buttermilk Pancakes

Thursday
Meal: Baked Breaded Mozzarella Cheese Sticks with Roasted Yellow Potato Wedges and Orange Mixed Nut Salad
Description: Frozen breaded mozzarella sticks bake until crisp and gooey alongside golden roasted potato wedges. A fresh salad of lettuce, navel orange segments, and chopped mixed nuts adds brightness to the plate.
Sale items used: Frozen breaded mozzarella cheese sticks, yellow potatoes, navel oranges, lettuce, raw mixed nuts
Prep time: 40 minutes
Serving note: Bake 4 to 5 mozzarella sticks (about 4 oz, half the box) with 1 medium potato (about 7 oz) cut into wedges and tossed in 2 teaspoons oil, salt, and pepper. Roast at 425 F for 30 to 35 minutes, adding the sticks for the last 10 minutes or per package directions. For the salad, use 2 big handfuls of lettuce (about 1/4 head), 1 navel orange segmented, 1 tablespoon chopped nuts, and a quick dressing of orange juice squeezed from the leftover membrane, a little oil, salt, and pepper.
Recipes:
- Baked Mozzarella Sticks
- Mozzarella Stick Salad Recipe
- Breaded mozzarella, beetroot and potato salad

Friday
Meal: Savory Steel Cut Oat Bowls with Sauteed Onion, Tomato, and Scrambled Egg Whites
Description: Creamy steel cut oats are cooked with water and salt, then topped with sauteed onion and juicy tomato. Fluffy scrambled egg whites go on top for a warm, savory bowl.
Sale items used: Steel cut oats, yellow onions, tomatoes, liquid egg whites
Prep time: 35 minutes
Serving note: Simmer 1/4 cup dry steel cut oats in 3/4 cup water plus a pinch of salt for about 25 minutes. This is the longest step, so start the oats first and prep the toppings while they cook. Saute 1/4 onion and 1 medium tomato (the last of the 1 lb pack) in 1 teaspoon oil, then scramble 1/2 cup (4 oz) liquid egg whites in the same pan. Finish with black pepper and, if you like, a pinch of leftover shredded cheese.
Recipes:
- Savory Tomato Oatmeal with Fried Egg
- Savory Avocado Steel Cut Oatmeal with Egg
- Savory Steel Cut Oats with Fried Egg

SHOPPING LIST

Buy on sale:
- Flour Tortillas, 8 ct (x1 pack): $2.39
- Yellow potatoes, 5 lb (x1 bag): $2.99
- Finely Shredded Mexican Blend Cheese, 8 oz (x1 bag): $1.25
- Liquid egg whites, 32 oz (x1 carton): $3.99
- Yellow onions, 3 lb (x1 bag): $1.49
- Tomatoes, 1 lb (x1 pack): $1.95
- Combino Spaghetti, 16 oz (x1 box): $1.35
- Lidl Preferred Selection olives in brine, 7.5 oz (x1 jar): $2.99
- Bread Crumbs, 15 oz (x1 container): $1.39
- Alesto raw mixed nuts, 8 oz (x1 bag): $3.99
- Frozen buttermilk pancakes, 33 oz (x1 bag): $2.79
- Organic creamy peanut butter, 16 oz (x1 jar): $2.99
- Honeycrisp apple (x1): $1.49
- Blackberries, 6 oz (x1 pack): $1.49
- Frozen breaded mozzarella cheese sticks, 8.8 oz (x1 box): $1.79
- Navel oranges, 3 lb (x1 bag): $2.69
- Lettuce (x1 head): $1.95
- Steel cut oats, 24-30 oz (x1 bag): $1.99

Pantry staples needed:
- Salt and black pepper
- Cooking oil (olive or vegetable)
- Butter
- Garlic
- Cumin or chili powder
- Cinnamon