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
- Reser's Fresh Side Dishes: $6.99 for 24 Oz.
- 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 American Cheese: $5.99/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.

BUDGET RATIONALE

Protein ranking (most economical to most expensive per serving for 4 people):
- Best Choice Baked Beans: $0.99 for 28 Oz. - one can feeds 4 as a supporting protein, roughly $0.25/serving
- Louisa Frozen Ravioli or Tortellini: $2.99 for 16-19 Oz. - one pack serves 4 as a main with additions, roughly $0.75/serving
- Borden Chunks, Shreds or Slices Cheese: $3.99 per pack - used as primary protein across a meal, roughly $1.00/serving
- Eggs (pantry staple, not on flyer - see note below)
- Kretschmar American Cheese: $5.99/lb - about 0.5 lb needed for 4, roughly $1.50/serving
- Sea Best Fresh Frozen Shrimp: $10.99 for 51-60 Ct., 10 Oz. - one pack is a light protein for 4, roughly $2.75/serving (PREMIUM)

Note: Eggs are not listed with a price on this week's flyer and are treated as a pantry staple. The five vegetarian protein anchors drawn from the flyer are: Best Choice Baked Beans, Louisa Frozen Ravioli or Tortellini (cheese-filled), Borden Chunks, Shreds or Slices Cheese (for a loaded baked potato night), Kretschmar American Cheese (for a grilled cheese and tomato soup night), and Sea Best Fresh Frozen Shrimp as the single premium night. Shrimp at $10.99 for a 10 Oz. pack is the most expensive per-serving protein on the list, so it earns the one premium slot. The other four nights lean on beans, cheese-filled pasta, melted cheese, and a cauliflower-and-mushroom stir-fry built around Borden cheese, all of which keep individual night costs low. The 10 Lb. bag of russet potatoes at $3.79 is a standout bulk value that anchors the loaded potato night and stretches across the week. Skipping steak, ham, and deli meats keeps the total well within range for a family of four.

5-DAY MEAL PLAN

Monday
Meal: Stovetop Pinto Bean and Tomato Taco Bowl with Pico de Gallo
Description: Best Choice Baked Beans are warmed in a skillet with diced Beefsteak Tomatoes, cumin, and chili powder, then spooned over Best Choice Rice and topped with Healthy Harvest Pico de Gallo and Borden Shreds. This is a hearty, colorful bowl that comes together in about 25 minutes and uses pantry staples you likely already have on hand.
Sale items used: Best Choice Baked Beans, Beefsteak Tomatoes, Best Choice Rice, Healthy Harvest Pico de Gallo, Borden Chunks, Shreds or Slices Cheese
Prep time: 25 minutes
Serving note: 1 can (28 Oz.) Best Choice Baked Beans, 1 lb Beefsteak Tomatoes (roughly 2 medium tomatoes), 1 pack Best Choice Rice (cook about 2 cups dry for 4), 1 container Healthy Harvest Pico de Gallo, 1 pack Borden Shreds divided among 4 bowls.
Recipes:
- Pico de Gallo Rice Bowls

Tuesday
Meal: Baked Cheese-Filled Tortellini with Zucchini and Marinara
Description: Louisa Frozen Tortellini is boiled, tossed with sliced sauteed Zucchini and Barilla Pasta Sauce, transferred to a baking dish, topped with Borden Shreds, and baked at 400 degrees for 15 minutes until bubbly and golden. The zucchini adds a fresh summer bite and the cheese pull makes this feel like a proper baked pasta without the fuss.
Sale items used: Louisa Frozen Ravioli or Tortellini, Zucchini or Yellow Squash, Barilla Pesto or Pasta Sauce, Borden Chunks, Shreds or Slices Cheese
Prep time: 35 minutes
Serving note: 2 packs (16-19 Oz. each) Louisa Frozen Tortellini for 4 generous servings, 1 lb Zucchini, 1 jar (10-15 Oz.) Barilla Pasta Sauce, 1 pack Borden Shreds for topping.
Recipes:
- Tortellini Marinara Zucchini Bake
- Baked Cheese-Filled Tortellini

Wednesday
Meal: Pan-Seared Shrimp and Cauliflower Rice Stir-Fry with Vidalia Onion
Description: Sea Best Fresh Frozen Shrimp are thawed, patted dry, and seared in a hot skillet with olive oil until pink and lightly caramelized, then tossed with finely chopped Cauliflower (pulsed in a food processor to a rice-like texture) and sliced Sweet Vidalia Onions sauteed until soft. A splash of soy sauce, garlic, and a squeeze of ReaLemon tie everything together into a fast, satisfying stir-fry.
Sale items used: Sea Best Fresh Frozen Shrimp, Cauliflower, Sweet Vidalia Onions, ReaLemon or ReaLime Juice
Prep time: 30 minutes
Serving note: 1 pack (10 Oz.) Sea Best Fresh Frozen Shrimp, 1 head Cauliflower, 1 bag (3 Lb.) Sweet Vidalia Onions (use about 2 medium onions, roughly 1 lb), 1 bottle ReaLemon or ReaLime Juice (use 2 tablespoons; remainder keeps in fridge).

Thursday
Meal: Loaded Baked Russet Potatoes with Kretschmar American Cheese and Mushroom Saute
Description: Large russet potatoes are scrubbed, pierced, and baked at 425 degrees until tender, then split and loaded with a quick saute of Whole White Mushrooms and Sweet Vidalia Onion, melted Kretschmar American Cheese, and a dollop of butter. This is a filling, satisfying dinner that feels indulgent but costs very little per plate.
Sale items used: Best Choice Russet Potatoes, Whole White Mushrooms, Sweet Vidalia Onions, Kretschmar American Cheese, Texas Roadhouse Butter
Prep time: 55 minutes (potatoes bake 45-50 minutes; saute the mushrooms in the last 10 minutes)
Serving note: 4 large russet potatoes from the 10 Lb. bag, 2 packs (8 Oz. each) Whole White Mushrooms, about 1 medium Vidalia onion from the bag already purchased Monday, 0.5 lb Kretschmar American Cheese sliced at the deli counter, 1 container (6 Oz.) Texas Roadhouse Butter. Potatoes can go in the oven as soon as you get home; no make-ahead needed.
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 Beefsteak Tomato are blended with sauteed Sweet Vidalia Onion, vegetable broth, and seasonings into a smooth, bright tomato soup simmered on the stovetop, while Kretschmar American Cheese is melted between bread slices in a buttered skillet for classic grilled cheese. Dole Coleslaw is dressed simply with Kraft Salad Dressing on the side for a crunchy, cooling contrast.
Sale items used: Beefsteak Tomatoes, Sweet Vidalia Onions, Kretschmar American Cheese, Texas Roadhouse Butter, Dole Coleslaw, Kraft Salad Dressing
Prep time: 30 minutes
Serving note: 2 lbs Beefsteak Tomatoes (about 4 medium), 1 medium Vidalia onion from the bag already purchased, 0.5 lb Kretschmar American Cheese (use bread from pantry or purchase separately), 1 container (6 Oz.) Texas Roadhouse Butter (shared with Thursday), 1 bag Dole Coleslaw, 1 bottle (19-30 Oz.) Kraft Salad Dressing (use about 4 tablespoons; remainder keeps).

SHOPPING LIST

Buy on sale:
- Best Choice Baked Beans (x1 can, 28 Oz.): $0.99
- Beefsteak Tomatoes (3 lbs total, used Monday and Friday): $3.87
- Best Choice Rice (x1 pack, 32 Oz.): $2.99
- Healthy Harvest Pico de Gallo (x1 container): $1.99
- Borden Chunks, Shreds or Slices Cheese (x2 packs, used Monday and Tuesday): $7.98
- Louisa Frozen Ravioli or Tortellini (x2 packs): $5.98
- Zucchini or Yellow Squash (1 lb): $1.39
- Barilla Pesto or Pasta Sauce (x1 jar): $3.99
- Sea Best Fresh Frozen Shrimp (x1 pack, 10 Oz.): $10.99
- Cauliflower (x1 head): $2.99
- Sweet Vidalia Onions (x1 bag, 3 Lb.): $1.39
- ReaLemon or ReaLime Juice (x1 bottle): $2.19
- Best Choice Russet Potatoes (x1 bag, 10 Lb.): $3.79
- Whole White Mushrooms (x2 packs, 8 Oz. each): $3.98
- Kretschmar American Cheese (1 lb total, used Thursday and Friday): $5.99
- Texas Roadhouse Butter (x1 container, 6 Oz., shared Thursday and Friday): $2.99
- Dole Coleslaw (x1 bag): $1.29
- Kraft Salad Dressing (x1 bottle): $4.99

Pantry staples needed:
- Olive oil
- Garlic
- Cumin
- Chili powder
- Soy sauce
- Salt and black pepper
- Vegetable broth (for tomato soup)
- Bread (for grilled cheese)