Meijer Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Blackeye Pea and Greens Stew over Rice
Description: Two cans of blackeye peas simmer with a bunch of collard greens, onion and canned tomatoes into a hearty, smoky-spiced stew. It is ladled over a pouch of ready rice for two filling bowls.
Sale items used: Blackeye Peas, Turnip, Mustard or Collard Greens, Yellow Onions, Canned Tomatoes, Ben's Original Ready Rice
Prep time: 40 minutes
Serving note: Use 2 cans blackeye peas (drained), 1 bunch collard greens (about 1 lb, stems removed and chopped), 1/2 yellow onion, 1 can diced tomatoes, 1 cup water mixed with 1/2 tsp bouillon, and 1 pouch Ben's Ready Rice split between 2 bowls. Season with garlic, smoked paprika and a splash of vinegar or hot sauce. Total time is under 60 minutes.
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: Thin-sliced russet potatoes and caramelized onion are set in 6 beaten eggs and finished in the oven for a golden, sliceable frittata. Two slices of toasted rye per person round out the plate.
Sale items used: Russet Potatoes, Yellow Onions, Eggland's Best Organic Eggs, Pepperidge Farm Rye or Pumpernickel Bread
Prep time: 35 minutes
Serving note: Use 2 medium russets (about 1 lb, thinly sliced), 1 medium yellow onion (sliced), 6 eggs, 1 tbsp milk, 4 slices rye toasted. Cook the potatoes and onion in an oven-safe skillet, pour in the eggs, then bake at 375F for 15 to 18 minutes. Total time is under 60 minutes.
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: Two large russets are baked until crisp-skinned and fluffy, then split and filled with cream cheese and sour cream. They are topped with sauteed collard greens, onion and sweet corn.
Sale items used: Russet Potatoes, Kraft Philadelphia Cream Cheese, Daisy Sour Cream, Turnip, Mustard or Collard Greens, Yellow Onions, Meijer Canned Vegetables
Prep time: 15 minutes active, 65 minutes total
Serving note: Bake 2 large russets (about 1.5 lb total) at 400F for 55 to 60 minutes; scrub and pierce them before work or earlier in the day to save time. Per potato, use 2 tbsp cream cheese (4 tbsp total from the 8 oz brick) and 2 tbsp sour cream. Top with 1/2 bunch collards, 1/4 onion and 1 can drained corn (use half; save the rest). Keep the leftover 1/2 bunch of collards for Friday.
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: Two sweet potatoes are baked until caramelized and stuffed with seasoned black beans. They are finished with a spoonful of salsa and a dollop of sour cream.
Sale items used: Bulk Sweet Potatoes, Meijer Ingredient Beans, Pace Salsa or Picante Sauce, Daisy Sour Cream, Yellow Onions
Prep time: 15 minutes active, 60 minutes total
Serving note: Assumed total weight of sweet potatoes is 1.5 lb (2 medium potatoes, 3/4 lb each). Bake at 425F for 45 to 50 minutes. Warm 1 can drained beans with 1/4 diced onion, 1/2 tsp cumin and 2 tbsp salsa. Top each potato with 1/2 of the beans, 2 tbsp salsa and 2 tbsp sour cream. Bake the potatoes ahead on Wednesday while the oven is on to cut Thursday's time.
Recipes:
- Southwestern Stuffed Sweet Potatoes
- Sweet Potatoes with Black Bean Salsa
- Black Bean Stuffed Sweet Potatoes

Friday
Meal: Vegetable Egg Fried Rice
Description: A pouch of ready rice is stir-fried hot with scrambled eggs, onion, mixed vegetables and the last of the collard greens. It is a quick, budget-friendly dinner for two.
Sale items used: Ben's Original Ready Rice, Eggland's Best Organic Eggs, Meijer Canned Vegetables, Yellow Onions, Turnip, Mustard or Collard Greens
Prep time: 20 minutes
Serving note: Use 1 pouch Ben's Ready Rice, 2 eggs, 1 can mixed vegetables (drained), 1/2 onion (diced) and 1/2 bunch collards (finely chopped, from Wednesday's leftovers). Season with 1 tbsp soy sauce, 1 tsp sesame oil and 1 clove garlic. Use high heat and cook the eggs first, then set them aside and fold them back in at the end.
Recipes:
- Vegetable Egg Fried Rice
- Vegetable egg fried rice
- Quick Egg Fried Rice

SHOPPING LIST

Buy on sale:
- Yellow Onions (x1 3 lb. bag): $1.79
- Turnip, Mustard or Collard Greens (x2 bunches): $2.58
- Blackeye Peas (x2 cans): $1.78
- Canned Tomatoes (x1 can): $0.89
- Ben's Original Ready Rice (x2 pouches): $3.98
- 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
- Bulk Sweet Potatoes (1.5 lbs): $1.34
- Meijer Ingredient Beans (x1 can): $0.89
- Pace Salsa or Picante Sauce (x1 jar): $2.49
- Meijer Canned Vegetables (x2 cans): $0.98

Pantry staples needed:
- Cooking oil
- Salt and black pepper
- Garlic
- Smoked paprika and cumin
- Vegetable bouillon
- Soy sauce
- Sesame oil
- Hot sauce or vinegar
- Milk
- Butter or oil for the baked potatoes