Meijer Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Blackeye Pea and Greens Stew over Rice
Description: Half a bunch of collard greens simmers with one can of blackeye peas, diced onion and canned tomatoes into a hearty, smoky-savory stew. It is ladled over half a pouch of ready rice for one filling bowl, with leftovers for lunch.
Sale items used: Blackeye Peas, Turnip, Mustard or Collard Greens, Yellow Onions, Canned Tomatoes, Ben's Original Ready Rice
Prep time: 35 minutes
Serving note: Use 1 can blackeye peas (drained), about 1/2 bunch collards (stems removed, chopped), 1/2 medium onion, and 1/2 can canned tomatoes with juice. Microwave the whole rice pouch and use half (about 1 cup cooked) tonight. Freeze the other half flat in a bag for Friday. Save the other half of the collards for Wednesday and the rest of the tomatoes for lunch or tomorrow's use. Season with pantry garlic powder, pepper, hot sauce and bouillon.
Recipes:
- Cajun Stewed Black Eyed Peas and Greens
- Vegetarian Black-Eyed Pea Stew
- Vegetarian Black-eyed Pea and Collard Green Stew

Tuesday
Meal: Potato and Onion Egg Frittata with Toasted Rye
Description: Thinly sliced russet potato and onion are softened in a small skillet, then set with 3 beaten eggs and a few cream cheese dollops for a creamy, custardy center. Serve a wedge or two alongside 2 slices of toasted rye bread.
Sale items used: Russet Potatoes, Yellow Onions, Eggland's Best Organic Eggs, Kraft Philadelphia Cream Cheese, Pepperidge Farm Rye or Pumpernickel Bread
Prep time: 30 minutes
Serving note: Use 1 small russet (about 6 oz, thinly sliced), 1/4 medium onion, 3 eggs, and about 2 tablespoons cream cheese. Cook in an 8-inch oven-safe skillet, then finish 8 to 10 minutes at 375F. Toast 2 slices of rye with a little pantry butter. Leftover frittata keeps for tomorrow's lunch.
Recipes:
- Potato and Onion Frittata
- Potato and Onion Frittata Recipe
- Spanish-Style Potato and Onion Frittata

Wednesday
Meal: Loaded Baked Russet Potatoes with Cream Cheese, Sour Cream and Vegetables
Description: One large russet is baked until fluffy, then split and topped with cream cheese, sour cream and sauteed collard greens with onion. Warm canned vegetables add color and a little sweetness.
Sale items used: Russet Potatoes, Kraft Philadelphia Cream Cheese, Daisy Sour Cream, Turnip, Mustard or Collard Greens, Meijer Canned Vegetables, Yellow Onions
Prep time: 70 minutes
Serving note: Use 1 large russet (about 10 oz), 1 tablespoon cream cheese, 2 tablespoons sour cream, the remaining 1/2 bunch collards, 1/4 medium onion, and 1/2 can drained canned vegetables (corn or green beans). Timing note: microwave the potato for 5 minutes first, then finish in a 425F oven for 25 to 30 minutes to cut total time. Or bake it for about 60 minutes on a day you are home, and saute the toppings while it finishes.
Recipes:
- Loaded Baked Potato Casserole
- Loaded Baked Mashed Potatoes Recipe
- Loaded Baked Potato Casserole

Thursday
Meal: Bean-Stuffed Baked Sweet Potatoes with Salsa and Sour Cream
Description: One sweet potato is roasted until caramelized, split open and stuffed with warm seasoned beans. Finish it with a spoonful of salsa and a dollop of sour cream for a sweet, savory and tangy dinner.
Sale items used: Bulk Sweet Potatoes, Meijer Ingredient Beans, Pace Salsa or Picante Sauce, Daisy Sour Cream
Prep time: 55 minutes
Serving note: Assume 1 sweet potato at about 0.75 lb. Use 1/2 can beans (drained and warmed with pantry cumin and chili powder), 2 tablespoons salsa, and 2 tablespoons sour cream. Timing note: microwave the sweet potato for 4 to 5 minutes, then roast at 425F for 20 to 25 minutes. Refrigerate the other half can of beans for Friday.
Recipes:
- Southwestern Stuffed Sweet Potatoes
- Sweet Potatoes with Black Bean Salsa
- Black Bean Stuffed Sweet Potatoes

Friday
Meal: Vegetable Egg Fried Rice
Description: Thawed rice is stir-fried in a hot skillet with onion and canned vegetables, then scrambled with 2 eggs and seasoned with soy sauce. The leftover beans can go in for extra protein.
Sale items used: Ben's Original Ready Rice (leftover half), Eggland's Best Organic Eggs, Meijer Canned Vegetables, Yellow Onions, Meijer Ingredient Beans (leftover half)
Prep time: 15 minutes
Serving note: Use the frozen half pouch of rice (about 1 cup cooked, thawed in the fridge or microwave), 2 eggs, 1/2 can drained mixed canned vegetables, 1/4 medium onion, and the leftover beans if desired. Season with pantry soy sauce, garlic powder and a little sesame oil if you have it. Cook over high heat so the rice gets slightly crisp.
Recipes:
- Vegetable Egg Fried Rice
- Vegetable egg fried rice
- Quick Egg Fried Rice

SHOPPING LIST

Buy on sale:
- Blackeye Peas (x1 can): $0.89
- Turnip, Mustard or Collard Greens (x1 bunch): $1.29
- Yellow Onions (x1 3 lb. bag): $1.79
- Canned Tomatoes (x1 can): $0.89
- Ben's Original Ready Rice (x1 pouch): $1.99
- Eggland's Best Organic Eggs (x1 dozen): $3.99
- Russet Potatoes (x1 5 lb. bag): $1.99
- Pepperidge Farm Rye or Pumpernickel Bread (x1 loaf): $3.49
- Kraft Philadelphia Cream Cheese (x1 brick): $1.99
- Daisy Sour Cream (x1 tub): $2.49
- Meijer Canned Vegetables (x2 cans): $0.98
- Bulk Sweet Potatoes (0.75 lb): $0.67
- Meijer Ingredient Beans (x1 can): $0.89
- Pace Salsa or Picante Sauce (x1 jar): $2.49

Pantry staples needed:
- Cooking oil or cooking spray
- Butter
- Salt and black pepper
- Garlic powder
- Cumin and chili powder
- Vegetable bouillon cubes
- Hot sauce
- Soy sauce
- Sesame oil (optional)