Piggly Wiggly Vegetarian Meal Plan

SALE ITEMS FOUND

Meats on sale:
- Boneless Skinless Chicken Breasts: $2.59/lb
- USDA Choice Black Canyon Angus Boneless Beef Top Sirloin Steaks: $8.99/lb
- Eckrich Hot Dogs: $1.59/lb
- Fast Fixin' Frozen Chicken Nuggets, Strips, Patties or Bites: $2.99
- Assorted Pork Chops: $3.99/lb
- Jimmy Dean Sliced Bacon: $3.99
- Prairie Fresh Whole Pork Tenderloins: $3.99/lb
- Butterball Fresh 85% Lean Ground Turkey: $2.99/lb
- Butterball Fresh 85% Lean Ground Round: $2.99/lb
- Nathan's Beef Hot Dogs: $4.99 for 32 Oz.
- Sea Best Fresh Frozen Boneless Swai Fillets: $7.99/lb
- Sea Best Fresh Frozen Shrimp: $10.99 for 51-60 Ct., 10 Oz.
- Mrs. Paul's or Van de Kamp's Breaded Fish Fillets or Sticks: $5.99 for 20-20.7 Oz.
- El Monterey Taquitos: $7.99 for 20-24 Oz.
- Swaggerty's Farm Pork Sausage Rolls, Patties or Links: $4.99 for 10.4-19.2 Oz.
- Swaggerty's Farm Frozen Breakfast or Biscuit Sandwiches: $4.99
- Mrs. Grissom's Chicken Salad or Pimento Cheese: $4.99 for 6 Oz.
- Soules Kitchen Fully Cooked Chicken Fajita Meat: $2.99
- Smithfield Smoked Sliced Quarter Hams: $7.99/lb
- Earl Campbell's Smoked Sausage: $5.99
- Kretschmar Off The Bone Ham: $6.99/lb
- Kretschmar Chicken Breast: $7.99/lb
- Tyson Rotisserie Chicken: $7.99 each
- Smithfield Fully Cooked St. Louis Style Ribs: $10.99 for 1 Rack
- USDA Choice Black Canyon Angus Family Pack Boneless Beef Top Round Steaks: $7.49/lb
- USDA Choice Black Canyon Angus Family Pack Boneless Beef Cube Steaks: $6.99/lb
- Williams Sliced Bacon: $5.99 for 24 Oz.

Vegetables on sale:
- Beefsteak Tomatoes: $1.29/lb
- Best Choice Russet Potatoes: $3.79 for 10 Lb. Bag
- Strawberries, 1 Lb. or Blueberries, Pint: $2.99
- Dole Coleslaw: $1.29
- Southern Peaches: $1.39/lb
- Northwest Sweet Cherries: $3.99/lb
- Sweet Vidalia Onions: $1.39 for 3 Lb. Bag
- Zucchini or Yellow Squash: $1.39/lb
- Cauliflower: $2.99 each
- Whole White Mushrooms: $1.99 for 8 Oz.
- Dole Shredded Lettuce: $1.99 for 8 Oz.
- Dole Premium Salad Kits: $2.99 for 7.1-13.25 Oz.
- Healthy Harvest Pico de Gallo: $1.99 for 7.5-13 Oz.

5-DAY MEAL PLAN

Monday
Meal: Stovetop Pinto Bean and Tomato Taco Bowl with Pico de Gallo
Description: A hearty single-serving taco bowl built on seasoned pinto beans simmered with diced beefsteak tomato, cumin, and garlic, served over rice and topped with fresh pico de gallo. It is a filling, protein-rich vegetarian meal that comes together in about 25 minutes using mostly pantry staples and two fresh sale items.
Sale items used: Beefsteak Tomatoes ($1.29/lb), Healthy Harvest Pico de Gallo ($1.99), Best Choice Rice ($2.99 for 32 Oz.)
Prep time: 25 minutes
Serving note: Use about 0.5 lb of beefsteak tomato (roughly 1 medium tomato, estimated cost $0.65), one-third of the pico de gallo container, and about one-quarter cup dry rice. Canned pinto beans from the pantry work perfectly here. The rice bag will last several more meals this week.
Recipes:
- Pico de Gallo Rice Bowls

Tuesday
Meal: Baked Cheese-Filled Tortellini with Zucchini and Marinara
Description: A single-serving bake of cheese tortellini tossed with sliced zucchini and Barilla marinara sauce, topped with shredded Borden cheese and baked until bubbly and golden. This is a satisfying, oven-ready vegetarian pasta dish that uses three sale items and takes about 35 minutes start to finish.
Sale items used: Louisa Frozen Ravioli or Tortellini ($2.99 for 16-19 Oz.), Zucchini or Yellow Squash ($1.39/lb), Barilla Pesto or Pasta Sauce ($3.99 for 10-15 Oz.), Borden Chunks, Shreds or Slices Cheese ($3.99)
Prep time: 35 minutes
Serving note: Use about half the tortellini bag (roughly 8-9 oz, save the rest for another meal), 0.5 lb of zucchini (about 1 small zucchini, estimated cost $0.70), one-third of the pasta sauce jar, and a small handful of shredded Borden cheese. The remaining tortellini, sauce, and cheese will carry over for future use.
Recipes:
- Tortellini Marinara Zucchini Bake
- Baked Cheese-Filled Tortellini

Wednesday
Meal: Pan-Seared Shrimp and Cauliflower Rice Stir-Fry with Vidalia Onion
Description: A light and flavorful stir-fry made with pan-seared shrimp tossed with riced cauliflower and sweet Vidalia onion, seasoned with garlic, soy sauce, and a splash of ReaLemon juice. This is a low-carb, protein-packed meal that cooks quickly in one pan and makes excellent use of the cauliflower and onion sale items.

VEGETARIAN CONFLICT DETECTED - MEAL SUBSTITUTION REQUIRED

The assigned meal concept for Wednesday calls for shrimp, which is seafood and not permitted under the vegetarian dietary requirement. The meal has been adapted below to keep the same dish structure while replacing shrimp with a vegetarian protein.

Meal: Pan-Seared Tofu and Cauliflower Rice Stir-Fry with Vidalia Onion
Description: Firm tofu is pressed, cubed, and pan-seared until golden, then stir-fried with riced cauliflower and sweet Vidalia onion for a satisfying low-carb vegetarian bowl. A splash of soy sauce and ReaLemon juice from the pantry ties the flavors together in one skillet in about 30 minutes.
Sale items used: Cauliflower ($2.99 each), Sweet Vidalia Onions ($1.39 for 3 Lb. Bag), ReaLemon or ReaLime Juice ($2.19 for 15 Oz.)
Prep time: 30 minutes
Serving note: Use half the cauliflower head (rice it in a food processor or box grater), about one-third of the onion bag (roughly 1 medium onion), and 6-8 oz of firm tofu from the pantry or a store-brand block. The remaining cauliflower and onions will be used later in the week. ReaLemon is a pantry-friendly bottle that will last well beyond this week.

Thursday
Meal: Loaded Baked Russet Potatoes with Kretschmar American Cheese and Mushroom Saute
Description: Two medium russet potatoes are baked until fluffy, then loaded with a savory saute of whole white mushrooms and Vidalia onion, finished with melted Kretschmar American cheese sliced fresh from the deli counter. This is a hearty, filling vegetarian dinner that feels indulgent while relying almost entirely on sale produce and dairy.
Sale items used: Best Choice Russet Potatoes ($3.79 for 10 Lb. Bag), Whole White Mushrooms ($1.99 for 8 Oz.), Kretschmar American Cheese ($5.99/lb), Sweet Vidalia Onions (already purchased)
Prep time: 60 minutes
Serving note: Use 2 medium potatoes from the 10 lb bag (the bag will last many more meals), the full 8 oz mushroom pack, a quarter of the remaining onion bag, and about 0.25 lb of Kretschmar American Cheese from the deli (estimated cost $1.50). Make-ahead tip: bake the potatoes up to an hour ahead and hold them wrapped in foil; saute the mushrooms just before serving to keep them fresh.
Recipes:
- Cheesy Vegetarian Loaded Baked Potatoes
- Cheesy Vegetarian Loaded Baked Potatoes with Spinach and Mushrooms
- Baked Potatoes with Cheesy Spinach Mushroom Sauce

Friday
Meal: Grilled Cheese Sandwiches with Beefsteak Tomato Soup and Dole Coleslaw
Description: Two golden grilled cheese sandwiches made with Borden cheese slices on pantry bread are paired with a simple homemade beefsteak tomato soup simmered with Vidalia onion and vegetable broth, plus a crisp side of Dole coleslaw dressed with Kraft salad dressing. This is a comforting, classic vegetarian Friday meal that uses up remaining sale produce and dairy from the week.
Sale items used: Beefsteak Tomatoes ($1.29/lb), Borden Chunks, Shreds or Slices Cheese (already purchased), Dole Coleslaw ($1.29), Sweet Vidalia Onions (already purchased), Kraft Salad Dressing ($4.99 for 19-30 Oz.)
Prep time: 30 minutes
Serving note: Use about 1 lb of beefsteak tomatoes (roughly 2 medium tomatoes, estimated cost $1.29) for the soup, a few slices of Borden cheese from the already-purchased block, the full $1.29 Dole Coleslaw bag, and a drizzle of Kraft dressing. Pantry bread, butter, and vegetable broth complete the meal.

SHOPPING LIST

Buy on sale:
- Beefsteak Tomatoes (1.5 lbs total across Monday and Friday): $1.94
- Healthy Harvest Pico de Gallo (x1 container): $1.99
- Best Choice Rice (x1 bag, 32 Oz.): $2.99
- Louisa Frozen Cheese Tortellini (x1 bag, 16-19 Oz.): $2.99
- Zucchini or Yellow Squash (0.5 lb): $0.70
- Barilla Pasta Sauce (x1 jar, 10-15 Oz.): $3.99
- Borden Chunks, Shreds or Slices Cheese (x1 pack): $3.99
- Cauliflower (x1 head): $2.99
- Sweet Vidalia Onions (x1 bag, 3 Lb.): $1.39
- ReaLemon or ReaLime Juice (x1 bottle, 15 Oz.): $2.19
- Best Choice Russet Potatoes (x1 bag, 10 Lb.): $3.79
- Whole White Mushrooms (x1 pack, 8 Oz.): $1.99
- Kretschmar American Cheese (0.25 lb from deli): $1.50
- Dole Coleslaw (x1 bag): $1.29
- Kraft Salad Dressing (x1 bottle, 19-30 Oz.): $4.99

Pantry staples needed:
- Canned pinto beans
- Firm tofu
- Soy sauce
- Cumin
- Garlic (fresh or powder)
- Chili powder
- Olive oil or vegetable oil
- Salt and pepper
- Vegetable broth
- Sandwich bread
- Butter