Meijer Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Shakshuka with Campari Tomatoes and Green Bell Pepper
Description: A single-serving shakshuka made by simmering diced Campari tomatoes and chopped green bell pepper in a small skillet with garlic, cumin, and smoked paprika, then cracking 2 eggs directly into the sauce to poach until just set. Served straight from the pan with a slice of Aunt Millie's bread for scooping up the rich, spiced tomato base.
Sale items used: Campari Tomatoes (16 oz. container), Locally Grown Green Bell Peppers (1 pepper), Aunt Millie's Bread, Wesson Cooking Oil or Pam Cooking Spray
Prep time: 25 minutes
Serving note: Use roughly 6 oz. of Campari tomatoes (about one-third of the 16 oz. container), 1 green bell pepper, and 2 eggs for 1 person. The remaining tomatoes carry forward to Thursday's pasta sauce, so nothing goes to waste.
Recipes:
- Vegetarian Shakshuka
- Best Shakshuka Recipe (Easy & Traditional)

Tuesday
Meal: Upgraded Maruchan Ramen Bowls with Soft-Boiled Eggs and Shredded Cabbage
Description: One packet of Maruchan ramen is cooked and topped with a soft-boiled egg, a generous handful of thinly shredded raw green cabbage, and a drizzle of soy sauce and sesame oil from the pantry for a satisfying, restaurant-style upgrade. The cabbage adds fresh crunch and bulk while keeping the meal filling and budget-friendly for one.
Sale items used: Maruchan Ramen (12 pk. - use 1 packet), Locally Grown Green Cabbage
Prep time: 15 minutes
Serving note: Use 1 ramen packet and 1 egg for 1 person. Purchase roughly 1 lb. of green cabbage (estimated cost at $0.69/lb. is $0.69); you will use about 1 cup shredded (roughly 3 oz.) for this meal, and the rest carries forward to Friday's hash.
Recipes:
- Vegetarian Ramen with Shiitakes and Soft Eggs

Wednesday
Meal: Bean and Rice Stuffed Green Bell Peppers with Classico Pasta Sauce
Description: One large green bell pepper is halved, filled with a seasoned mixture of canned white beans and cooked rice, then topped with Classico pasta sauce and baked until the pepper is tender and the filling is heated through. It is a hearty, protein-rich vegetarian dinner that comes together with minimal effort and maximum flavor.
Sale items used: Locally Grown Green Bell Peppers (1 pepper), Classico Pasta Sauce (15-24 oz. jar)
Prep time: 40 minutes
Serving note: Use 1 large green bell pepper and fill with approximately 1/2 cup cooked rice and 1/2 cup canned white beans (pantry staple). Spoon about 1/2 cup of Classico sauce over the top before baking; the remaining sauce carries forward to Thursday's pasta dish.
Recipes:
- Vegetarian Stuffed Peppers Recipe
- Southwestern Vegetarian Stuffed Bell Peppers with Rice

Thursday
Meal: Buttered Egg Noodle Pasta with White Beans and Campari Tomato Pan Sauce
Description: A small portion of egg noodles is tossed with melted Challenge butter, then topped with a quick pan sauce made from the remaining Campari tomatoes, garlic, and white beans for a simple but satisfying weeknight dinner. The butter adds richness while the tomatoes and beans provide brightness and protein without any meat.
Sale items used: Campari Tomatoes (remaining from Monday), Challenge Butter Sticks, Classico Pasta Sauce (remaining from Wednesday)
Prep time: 20 minutes
Serving note: Use about 2 oz. dry egg noodles (pantry staple), 1 tablespoon of Challenge butter, the remaining Campari tomatoes (roughly 10 oz.), and 1/2 cup canned white beans. Stir in a few spoonfuls of the leftover Classico sauce to round out the pan sauce.

Friday
Meal: Skillet-Fried Cabbage and Egg Hash with Buttered Aunt Millie's Toast
Description: Leftover shredded green cabbage is pan-fried in a hot skillet with a little butter and onion until golden and slightly caramelized, then two eggs are scrambled directly into the mix for a quick, savory hash. Served alongside a slice of Aunt Millie's bread spread with Challenge butter for a comforting, no-fuss end-of-week dinner.
Sale items used: Locally Grown Green Cabbage (remaining from Tuesday), Challenge Butter Sticks, Aunt Millie's Bread
Prep time: 20 minutes
Serving note: Use approximately 2 cups shredded cabbage (from the remaining portion of the 1 lb. head purchased Tuesday) and 2 eggs for 1 person. Toast 1 to 2 slices of Aunt Millie's bread and spread with about 1 teaspoon of Challenge butter per slice.

SHOPPING LIST

Buy on sale:
- Campari Tomatoes (x1 - 16 oz. container): $2.99
- Locally Grown Green Bell Peppers (x2 peppers): $1.58
- Locally Grown Green Cabbage (1 lb. estimated weight): $0.69
- Maruchan Ramen (x1 - 12 pk.): $3.49
- Classico Pasta Sauce (x1 - 15-24 oz. jar): $1.99
- Challenge Butter Sticks (x1 - 16 oz.): $3.99
- Aunt Millie's Bread (x1 - 22 oz. loaf): $1.99

Pantry staples needed:
- Eggs (6 count)
- Canned white beans (1 can, 15 oz.)
- Long-grain white rice or instant rice
- Egg noodles or pasta
- Garlic (fresh or jarred)
- Onion
- Cumin
- Smoked paprika
- Soy sauce
- Sesame oil
- Salt and black pepper
- Olive oil or neutral cooking oil