Piggly Wiggly Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Baked Beans and Potato Hash with Sauteed Zucchini
Description: Diced gold potatoes are pan-fried until crispy and golden, then tossed with hearty baked beans for a satisfying, protein-rich hash. Sliced zucchini is sauteed alongside with olive oil and garlic for a fresh, summery vegetable side.
Sale items used: Best Choice Gold or Red Potatoes (5 lb bag), Yellowstone Baked Beans (15 oz), Zucchini or Yellow Squash
Prep time: 30 minutes
Serving note: Use about 2 medium potatoes (roughly 0.75 lb) from the 5 lb bag, half a can of baked beans (save the rest for another use or a snack), and about 0.5 lb of zucchini. The potato bag will last all week for Thursday's meal as well.

Check the label: some baked beans are cooked with bacon or pork fat.

Recipes:
- Easy Vegan Breakfast Hash with Veggies and Beans
- Vegan Breakfast Hash (Oil-Free)

Tuesday
Meal: Cottage Cheese and Broccoli Stuffed Pasta Bake
Description: A single-serving pasta bake made with cooked Creamette pasta shells or rotini mixed with creamy Daisy cottage cheese and chopped steamed broccoli, then topped with shredded Best Choice cheese and baked until bubbly. It is a simple, protein-packed vegetarian bake that comes together quickly in one small baking dish.
Sale items used: Creamette Long & Short Pasta (12-16 oz), Daisy Cottage Cheese (16 oz), Broccoli Crowns, Best Choice Cheese (6-8 oz)
Prep time: 40 minutes
Serving note: Cook about 2 oz (roughly 1 cup dry) of pasta, use about 0.5 cup of cottage cheese, and about 0.4 lb of broccoli crown. Top with 1-2 oz of shredded cheese. The cottage cheese and cheese packages will have leftovers for snacking or Thursday's meal.
Recipes:
- Easy & Creamy Cottage Cheese Pasta Bake with Broccoli

Wednesday
Meal: Rana Pasta with Prego Tomato Sauce and Sauteed Yellow Squash
Description: Fresh Rana refrigerated pasta is cooked and tossed with warm Prego tomato sauce for a quick and satisfying weeknight dinner. Sliced yellow squash is sauteed in a separate pan with olive oil and Italian seasoning and served alongside as a light, flavorful vegetable accompaniment.
Sale items used: Rana Pasta (8-15 oz), Prego Pasta Sauce (14.5-24 oz), Zucchini or Yellow Squash
Prep time: 20 minutes
Serving note: Use the full single package of Rana pasta (sized for 1-2 servings, eat what you like and save any remainder). Use about half a jar of Prego sauce (store the rest in the fridge). Use about 0.5 lb of yellow squash.
Recipes:
- Sun Gold Tomato Pasta with Summer Squash
- Summer Squash and Tomato Farfalle Pasta

Thursday
Meal: Cheesy Skillet Potatoes with Green Giant Vegetables and Pillsbury Crescents
Description: Sliced gold potatoes are cooked in a skillet until tender and golden, then melted with shredded Best Choice cheese for a rich, comforting one-pan meal. A can of Green Giant vegetables is heated and served on the side, with a couple of warm, flaky Pillsbury crescent rolls to round out the plate.
Sale items used: Best Choice Gold or Red Potatoes (5 lb bag), Best Choice Cheese (6-8 oz), Green Giant Vegetables (14.5-15.25 oz), Pillsbury Grands, Crescents or Cinnamon Rolls (8-16.3 oz)
Prep time: 35 minutes
Serving note: Use about 2 medium potatoes (roughly 0.75 lb) from the same 5 lb bag purchased Monday. Use 2-3 oz of cheese from the second block purchased Tuesday. Bake 2-3 crescent rolls from the can (refrigerate or bake remaining rolls as a snack). Use one full can of Green Giant vegetables.
Recipes:
- Cheesy Potato Skillet
- Southwest Veggie Breakfast Skillet

Friday
Meal: Dole Salad Kit with Hard-Boiled Eggs and Onion on the Side with Pillsbury Crescents
Description: A fresh, ready-to-dress Dole salad kit is served as the main dish, topped with sliced hard-boiled eggs and thin-sliced raw onion for added protein and bite. Two warm Pillsbury crescent rolls baked fresh from the leftover can serve as a satisfying bread side to complete the meal.
Sale items used: Dole Salad Kit (7.1-13.3 oz), Always Save Onions (2 lb bag), Pillsbury Grands, Crescents or Cinnamon Rolls (8-16.3 oz)
Prep time: 20 minutes
Serving note: Use the full salad kit (single-serving or share size, eat to appetite). Hard-boil 2 eggs from home pantry stock. Slice about 2-3 thin rings of onion from the 2 lb bag purchased this week. Bake the remaining crescent rolls from Thursday's opened can.

Check the label: broth is often made from chicken or beef. Vegetable broth is the safe choice.

SHOPPING LIST

Buy on sale:
- Best Choice Gold or Red Potatoes, 5 lb bag (x1): $3.49
- Yellowstone Baked Beans, 15 oz (x1): $2.29
Check the label: some baked beans are cooked with bacon or pork fat.
- Zucchini or Yellow Squash, approx. 1 lb total across Monday and Wednesday (1 lb at $1.49/lb): $1.49
- Broccoli Crowns, approx. 0.5 lb for Tuesday (0.5 lb at $1.99/lb): $1.00
- Daisy Cottage Cheese, 16 oz (x1): $2.99
- Best Choice Cheese, 6-8 oz (x2, bought as 2/$4.00 deal): $4.00
- Creamette Long & Short Pasta, 12-16 oz (x1 at $1.00 each as part of 10 for $10.00): $1.00
- Rana Pasta, 8-15 oz (x1): $3.99
- Prego Pasta Sauce, 14.5-24 oz (x1, bought as part of 2/$4.00 - purchase 2 to get the deal): $4.00
- Green Giant Vegetables, 14.5-15.25 oz (x1, bought as part of 3/$4.00 - purchase 3 to get the deal): $4.00
- Pillsbury Crescents, 8-16.3 oz (x1, bought as part of 2/$5.00 - purchase 2 to get the deal): $5.00
- Dole Salad Kit, 7.1-13.3 oz (x1): $3.99
- Always Save Onions, 2 lb bag (x1, bought as part of 2/$3.00 - purchase 2 to get the deal): $3.00

Pantry staples needed:
- Eggs (for hard-boiling on Friday)
- Olive oil
- Garlic
- Salt and pepper
- Italian seasoning
- Cooking spray or butter for baking dish