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: Seasoned pinto beans are simmered with diced beefsteak tomatoes, cumin, and garlic, then served over rice in hearty bowls for two. Each bowl is finished with a generous spoonful of fresh pico de gallo and shredded cheese for a satisfying, colorful weeknight dinner.
Sale items used: Beefsteak Tomatoes, Healthy Harvest Pico de Gallo, Borden Chunks/Shreds/Slices Cheese, Best Choice Rice
Prep time: 30 minutes
Serving note: Use about 1 lb of beefsteak tomatoes (roughly 2 medium tomatoes), one 7.5-13 oz container of pico de gallo, one 32 oz bag of rice (cook about 1.5 cups dry for two), and about 4 oz of shredded Borden cheese. Pantry pinto beans (one 15 oz can) round out the protein. Rice cooks in about 20 minutes so start it first.
Recipes:
- Pico de Gallo Rice Bowls

Tuesday
Meal: Baked Cheese-Filled Tortellini with Zucchini and Marinara
Description: Cheese tortellini and sliced zucchini are tossed with marinara sauce, transferred to a baking dish, topped with shredded cheese, and baked until bubbly and golden for two. This is a simple, filling pasta bake that comes together quickly and uses the best of this week's produce and pasta deals.
Sale items used: Louisa Frozen Ravioli or Tortellini, Zucchini or Yellow Squash, Barilla Pesto or Pasta Sauce, Borden Chunks/Shreds/Slices Cheese
Prep time: 35 minutes
Serving note: Use one 16-19 oz bag of Louisa cheese tortellini, about 0.75 lb of zucchini (roughly 1 medium zucchini), one 15 oz jar of Barilla pasta sauce, and about 4 oz of Borden shredded cheese for topping. Bake at 375 degrees F for 20-25 minutes after a quick stovetop boil of the tortellini.
Recipes:
- Tortellini Marinara Zucchini Bake
- Baked Cheese-Filled Tortellini

Wednesday
Meal: Pan-Seared Shrimp and Cauliflower Rice Stir-Fry with Vidalia Onion
Description: This meal uses shrimp as listed in the required concept; however, shrimp is not a vegetarian ingredient, so this meal is adapted to a fully vegetarian version by substituting the shrimp with pan-seared extra-firm tofu, which provides a comparable hearty protein and sears beautifully in a hot skillet. Riced cauliflower is stir-fried with sweet Vidalia onion, garlic, and soy sauce for a light, flavorful bowl that serves two comfortably.
Sale items used: Cauliflower, Sweet Vidalia Onions
Prep time: 30 minutes
Serving note: Use one head of cauliflower (riced by pulsing florets in a food processor or grating), about 0.5 lb of Vidalia onion from the 3 lb bag, and one 14-16 oz block of extra-firm tofu from your pantry or store. Press and cube the tofu ahead of time for best searing results; pressing takes about 15 minutes so plan accordingly.

Thursday
Meal: Loaded Baked Russet Potatoes with Kretschmar American Cheese and Mushroom Saute
Description: Two large russet potatoes are baked until fluffy, then loaded with a savory saute of white mushrooms, Vidalia onion, and melted Kretschmar American cheese for a hearty, satisfying dinner for two. A dollop of sour cream and a sprinkle of chives from the pantry finish each potato beautifully.
Sale items used: Best Choice Russet Potatoes, Whole White Mushrooms, Kretschmar American Cheese, Sweet Vidalia Onions
Prep time: 65 minutes (mostly baking time)
Serving note: Use 2 large russet potatoes from the 10 lb bag, one 8 oz package of whole white mushrooms, about 0.25 lb of Vidalia onion from the bag already purchased Monday, and about 0.25 lb of Kretschmar American cheese (estimated cost at $5.99/lb is about $1.50 for this quantity). Bake potatoes at 400 degrees F for 50-60 minutes; start them first, then saute mushrooms and onion in the last 10 minutes.
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: Thick slices of bread are buttered with Texas Roadhouse butter and griddled with melted Borden cheese slices into golden grilled cheese sandwiches, served alongside a quick homemade beefsteak tomato soup for two. A side of Dole coleslaw dressed with a splash of vinegar rounds out this comforting, budget-friendly Friday meal.
Sale items used: Beefsteak Tomatoes, Borden Chunks/Shreds/Slices Cheese, Texas Roadhouse Butter, Dole Coleslaw
Prep time: 25 minutes
Serving note: Use about 1.5 lbs of beefsteak tomatoes (roughly 3 medium tomatoes) for the soup, one package of Borden cheese slices, one 6 oz container of Texas Roadhouse butter (use about half), and one bag of Dole coleslaw. Four slices of bread per person make two sandwiches each; use pantry bread or pick up a loaf. The tomato soup simmers in about 15 minutes while the sandwiches griddle.

SHOPPING LIST

Buy on sale:
- Beefsteak Tomatoes (2.5 lbs total, used Monday and Friday): $3.23
- Healthy Harvest Pico de Gallo (x1 container): $1.99
- Borden Chunks/Shreds/Slices Cheese (x2 packages, used Monday, Tuesday, and Friday): $7.98
- Best Choice Rice (x1 bag, 32 oz): $2.99
- Louisa Frozen Cheese Tortellini (x1 bag): $2.99
- Zucchini or Yellow Squash (0.75 lb): $1.04
- Barilla Pasta Sauce (x1 jar): $3.99
- Cauliflower (x1 head): $2.99
- Sweet Vidalia Onions (x1 bag, 3 lbs, used Wednesday, Thursday, and Friday): $1.39
- Best Choice Russet Potatoes (x1 bag, 10 lbs): $3.79
- Whole White Mushrooms (x1 package, 8 oz): $1.99
- Kretschmar American Cheese (0.25 lb): $1.50
- Texas Roadhouse Butter (x1 container, 6 oz): $2.99
- Dole Coleslaw (x1 bag): $1.29

Pantry staples needed:
- Canned pinto beans (one 15 oz can)
- Extra-firm tofu (one 14-16 oz block)
- Soy sauce
- Garlic (fresh or jarred)
- Cumin and chili powder
- Olive oil or vegetable oil
- Salt and black pepper
- Sour cream
- Fresh or dried chives
- Bread (4-6 slices per person for Friday grilled cheese)
- Vegetable broth (for tomato soup base)