Publix Kosher Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Skillet Ground Chicken Breast Lettuce-Free Rice Bowls with Avocado and Tomato
Description: Meat - Ground chicken breast is browned in a hot skillet with onion and olive oil, then spooned over warm rice for two. Sliced avocado and fresh tomato top each bowl for a fresh, filling dinner with no dairy.
Sale items used: Springer Mountain Farms Ground Chicken Breast, Hass Avocados, Tomatoes on the Vine, Sweet Onions
Prep time: 25 minutes
Serving note: Use 1 pack ground chicken (assumed about 1 lb, you will use about 3/4 lb), 2 avocados, 2 medium tomatoes (about 0.75 lb), 1/2 sweet onion, and 1 cup cooked rice per person (about 1/2 cup dry per person, from your pantry). Season with salt, pepper, cumin, and garlic powder.
Recipes:
- Chicken Avocado Rice Meal Prep Bowls
- Tomato-Avocado Chicken and Rice
- California Chicken, Veggie, Avocado and Rice Bowls

Tuesday
Meal: Pan-Seared Ground Chuck Burgers with Coleslaw on Hoagie Rolls
Description: Meat - Two thick ground chuck patties are pan-seared until browned and juicy, then tucked into toasted hoagie rolls. A dairy-free coleslaw tossed with olive oil and vinegar is piled on top for crunch.
Sale items used: Ground Chuck, Hoagie Rolls, Publix Coleslaw Mix, Sweet Onions
Prep time: 25 minutes
Serving note: Use 1 lb ground chuck (assumed total weight 1 lb) for two 1/2 lb patties, or make 4 smaller patties and save leftovers. Use 2 hoagie rolls from the pack of 6 (freeze the rest), about 2 cups coleslaw mix dressed with olive oil, vinegar, salt, pepper and a pinch of sugar, and a few slices of sweet onion. Check that the hoagie rolls carry kosher certification.

Check the label: supermarket buns and rolls often contain milk or whey, which cannot be served with meat, and few are certified kosher.

Recipes:
- BBQ Ground Beef Hoagies
- Coleslaw Burger Recipe
- Bobby Flay's Texas Coleslaw Burgers

Wednesday
Meal: Dairy - Vegetable and Cheese Baked Eggs with Gold Potatoes
Description: Dairy - Eggs are baked in individual dishes over sauteed broccoli and onion, topped with shredded cheese until just set. Roasted gold potatoes on the side make it a hearty meal for two.
Sale items used: Pete & Gerry's Organic Brown Eggs, Publix Shredded Cheese, Publix Gold Potatoes, Broccoli, Sweet Onions
Prep time: 45 minutes
Serving note: Use 4 eggs (2 per person), 1/2 cup shredded cheese, 1 cup chopped broccoli (about 1 small crown), 1/4 sweet onion, and about 1 lb gold potatoes cut in chunks and roasted at 425F for 30 minutes. Use butter or olive oil for greasing. Start the potatoes first, then bake the eggs for the last 12 to 15 minutes.
Recipes:
- Creamy Potato Egg Casserole
- Hash Browns Egg N Cheese Casserole
- Potato-Cheese Casserole

Thursday
Meal: Braised Lamb Shoulder Blade Chops with Roasted Acorn Squash
Description: Meat - Lamb shoulder blade chops are seared, then braised slowly in chicken stock with onion and garlic until tender. Halved acorn squash roasts alongside with olive oil and is served with the pan juices.
Sale items used: GreenWise Lamb Shoulder Blade Chops, Acorn Squash, Publix Chicken Stock, Sweet Onions
Prep time: 100 minutes
Serving note: Use about 1.5 lbs lamb chops (assumed total weight 1.5 lbs, 2 to 3 chops), 1 cup chicken stock, 1/2 sweet onion, and 1 acorn squash (about 1.5 lbs) halved and roasted at 400F for 40 minutes. Braise 75 to 90 minutes at 325F; sear the chops earlier in the day and reheat in the braise to save time. Check the stock carries kosher certification.
Recipes:
- Herb-Braised Lamb Shoulder Roast
- Pan-Seared Lamb Chops with Roasted Acorn Squash and Artichoke Puree
- Mediterranean Baked Lamb Chops with Roasted Vegetables

Friday
Meal: Sheet-Pan Marinated Chicken Thighs with Roasted Carrots
Description: Meat - Marinated boneless chicken thighs roast on one sheet pan with baby carrots tossed in olive oil, salt and pepper until caramelized. It is an easy, hands-off dinner for two with leftovers for lunch.
Sale items used: Publix Boneless Skinless Marinated Chicken Thighs, Publix Baby Cut Carrots
Prep time: 40 minutes
Serving note: Use 1 pack marinated chicken thighs (about 1.25 lbs, 4 thighs) and about 1 lb baby carrots (1 bag). Roast at 425F for 25 to 30 minutes until chicken reaches 175F. Confirm the marinated chicken is kosher certified.
Recipes:
- Sheet-Pan Za'atar Chicken With Carrot & Avocado Salad
- Sheet Pan Chicken Thighs with Potatoes and Carrots
- Sheet Pan Tzimmes-Roasted Chicken Thighs Recipe

SHOPPING LIST

Buy on sale:
- Springer Mountain Farms Ground Chicken Breast (x1 pack): $3.99
- Hass Avocados (x2): $1.98
- Tomatoes on the Vine (0.75 lb): $1.49
- Ground Chuck (1 lb): $4.99
- Publix Coleslaw Mix (x1): $1.49
- Hoagie Rolls (x1 pack): $3.89
Check the label: supermarket buns and rolls often contain milk or whey, which cannot be served with meat, and few are certified kosher.
- Pete & Gerry's Organic Brown Eggs (x1 dozen): $4.99
- Publix Shredded Cheese (x1 pack): $2.50
- Publix Gold Potatoes (x1 bag): $4.99
- Broccoli (x1 crown): $3.00
- GreenWise Lamb Shoulder Blade Chops (1.5 lbs): $11.99
- Acorn Squash (1.5 lbs): $1.49
- Sweet Onions (x1 bag): $4.99
- Publix Boneless Skinless Marinated Chicken Thighs (x1 pack): $7.99
- Publix Baby Cut Carrots (x1 bag): $1.50

Pantry staples needed:
- Olive oil, salt, black pepper, cumin, garlic powder, white or red wine vinegar, sugar, garlic, rice, butter (for Wednesday only, or use olive oil)