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 sized perfectly for two. Sliced zucchini is sauteed alongside in a separate skillet with garlic and a pinch of seasoning for a fresh, tender side.
Sale items used: Best Choice Gold or Red Potatoes (5 lb bag), Yellowstone Baked Beans (15 oz), Zucchini or Yellow Squash, Always Save Onions
Prep time: 35 minutes
Serving note: Use about 1.5 lbs of potatoes from the 5 lb bag (saving the rest for Thursday), one 15 oz can of baked beans split between two bowls, and approximately 0.75 lb of zucchini. Dice half of one small onion into the hash. Remaining potatoes store well in the fridge for Thursday's meal.

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: Short pasta is cooked and layered with creamy Daisy cottage cheese, chopped broccoli crowns, and shredded Best Choice cheese, then baked until bubbly and golden on top. This cozy, protein-packed bake comes together easily for two and reheats well if there are any leftovers.
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: 50 minutes
Serving note: Cook about half of a 12 oz pasta box (roughly 6 oz dry), use the full 16 oz container of cottage cheese, and about 0.75 lb of broccoli crowns. Use one 6-8 oz package of Best Choice cheese for topping. Total time including baking is close to 60 minutes, so boil pasta and prep broccoli while the oven preheats to save time.
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 quickly and topped with warm Prego tomato sauce for a simple, satisfying weeknight dinner for two. Sliced yellow squash is sauteed in olive oil with garlic and a pinch of Italian seasoning to serve alongside as a light, flavorful vegetable.
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 one full package of Rana pasta (8-10 oz is ideal for two), one 14.5-24 oz jar of Prego sauce (use half and refrigerate the rest), and approximately 0.75 lb of yellow squash. Rana pasta cooks in just 2-3 minutes, so start the squash first.
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 topped with melted Best Choice cheese for a rich, comforting main dish scaled for two. A side of Green Giant canned vegetables rounds out the plate, and warm, flaky Pillsbury crescents make it feel like a full, hearty meal.
Sale items used: Best Choice Gold or Red Potatoes (5 lb bag - remainder from Monday), Best Choice Cheese (6-8 oz), Green Giant Vegetables (14.5-15.25 oz), Pillsbury Grands, Crescents or Cinnamon Rolls
Prep time: 35 minutes
Serving note: Use approximately 1.5 lbs of the remaining potatoes from Monday's bag, one 6-8 oz package of Best Choice cheese, one 15 oz can of Green Giant vegetables, and half a can of Pillsbury crescents (4 crescents for two people, wrap remaining dough tightly and refrigerate or bake all and save extras).
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 the star of this easy end-of-week dinner, topped with sliced hard-boiled eggs for protein and thin-sliced raw onion for a savory bite. Warm Pillsbury crescents on the side make this light meal feel complete and satisfying for two.
Sale items used: Dole Salad Kit (7.1-13.3 oz), Always Save Onions, Pillsbury Grands, Crescents or Cinnamon Rolls
Prep time: 20 minutes
Serving note: Use one full Dole salad kit, hard-boil 4 eggs (2 per person, eggs are a pantry staple), and slice a quarter of one onion thin to serve on the side. Use the remaining 4 crescents from Thursday's can. Hard-boil eggs up to a day ahead and refrigerate for a faster Friday dinner.

SHOPPING LIST

Buy on sale:
- Zucchini or Yellow Squash (1.5 lbs total - 0.75 lb Monday, 0.75 lb Wednesday): $2.24
- Best Choice Gold or Red Potatoes, 5 lb bag (x1): $3.49
- Always Save Onions, 2 lb bag (x1 bag for 2/$3.00): $1.50
- Yellowstone Baked Beans (x1 can): $2.29
Check the label: some baked beans are cooked with bacon or pork fat.
- Broccoli Crowns (0.75 lb): $1.49
- Creamette Short Pasta (x1 box): $1.00
- Daisy Cottage Cheese, 16 oz (x1): $2.99
- Best Choice Cheese, 6-8 oz (x2 packages for 2/$4.00): $4.00
- Rana Pasta, 8-15 oz (x1): $3.99
- Prego Pasta Sauce, 14.5-24 oz (x1 - part of 2/$4.00, buy one at $2.00): $2.00
- Green Giant Vegetables, 14.5-15.25 oz (x1 - part of 3/$4.00, one at $1.34): $1.34
- Pillsbury Crescents, 8-16.3 oz (x1 can for 2/$5.00, buy one at $2.50): $2.50
- Dole Salad Kit, 7.1-13.3 oz (x1): $3.99

Pantry staples needed:
- Eggs (4 for Friday hard-boiled, plus any used in cooking)
- Olive oil or cooking oil
- Garlic (fresh or jarred)
- Salt and black pepper
- Italian seasoning
- Butter or cooking spray (for skillet and baking)