Publix Kosher Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Oven-Baked Chicken Wings with Roasted Broccoli
Description: Meat. Crispy oven-baked wings are tossed in olive oil, paprika, and garlic powder, then served with caramelized roasted broccoli florets from one crown, with no dairy anywhere in the meal.
Sale items used: Publix Chicken Wings ($3.99/lb), Broccoli (2 for $7.00)
Prep time: 50 minutes
Serving note: Use 1 lb of wings (about 8-10 pieces), patted dry and tossed with 1 tsp baking powder, 1/2 tsp paprika, 1/2 tsp garlic powder, salt, and pepper. Bake at 425F for 40-45 minutes, flipping once. Roast about 2 cups of florets from 1 broccoli crown with 2 tsp olive oil on the same pan for the last 20 minutes. Choose kosher-certified wings.
Recipes:
- Crispy Baked Honey Garlic Chicken Wings with Roasted Broccoli
- Sheet Pan Crispy Chicken Wings with Roasted Broccoli
- Paleo Garlic Chicken Wings with Broccoli & Baby Potatoes

Tuesday
Meal: Pan-Seared Ground Sirloin Patties with Roasted Fall Hard Squash and Sliced Avocado
Description: Meat. Two small seasoned sirloin patties are seared in olive oil until browned and juicy, then served beside caramelized roasted squash wedges and half a sliced avocado. It is a simple, dairy-free plate that comes together on one sheet pan and one skillet.
Sale items used: Ground Sirloin ($7.99/lb), Fall Hard Squash ($0.99/lb), Hass Avocados ($0.99 each)
Prep time: 45 minutes
Serving note: Use 1/3 lb of ground sirloin (assumed 1/3 lb total weight), shaped into two patties of about 2.5 oz each. Season with salt, pepper, and garlic powder. Use about 3/4 lb of squash, seeded and cut into wedges, roasted at 425F for 30-35 minutes with 2 tsp olive oil. Sear the patties 3-4 minutes per side. Slice 1/2 avocado and save the other half for Friday, keeping the pit in and brushing the flesh with olive oil. Choose kosher-certified beef.
Recipes:
- Roasted Butternut Squash with Ground Sirloin

Wednesday
Meal: Cheesy Baked Fall Hard Squash with Roasted Broccoli
Description: Dairy. A halved hard squash is baked until tender, then topped with melted mozzarella and broiled until bubbly. It is served with olive-oil roasted broccoli florets from a second crown, and the whole meal is vegetarian with no meat.
Sale items used: Fall Hard Squash ($0.99/lb), Galbani Mozzarella Cheese ($5.99), Broccoli (2 for $7.00)
Prep time: 55 minutes
Serving note: Use about 1 lb of squash (half of a small acorn or similar squash, seeded). Bake cut side down at 400F for 35 minutes, flip, fill with 1/4 cup mozzarella (about 1 oz), and broil 3-4 minutes. Roast about 2 cups of florets with 2 tsp olive oil, salt, and pepper alongside for 20-25 minutes. Use clean, dairy-only cookware, and choose kosher-certified mozzarella. The rest of the mozzarella keeps in the fridge for other dairy meals.
Recipes:
- Cheesy Oven-Roasted Veggies
- Roasted Broccoli & Squash
- Oven Roasted Broccoli And Squash Recipe

Thursday
Meal: Slow-Braised Chuck Roast with Del Monte Vegetables
Description: Meat. A small chuck roast is seared, then braised low and slow in chicken broth with onion and garlic until fork-tender. Canned Del Monte vegetables are stirred in near the end to warm through in the rich braising liquid.
Sale items used: Chuck Roast ($8.99/lb), Del Monte Vegetables (3 for $4.00)
Prep time: 3 hours 15 minutes (20 minutes active)
Serving note: Use a 3/4 lb chuck roast (assumed 3/4 lb total weight). Sear it in 1 tsp olive oil, add 1 cup chicken broth, 1/2 sliced onion, 2 cloves garlic, salt, pepper, and thyme. Cover and braise at 300F for about 2 1/2 to 3 hours. Drain 1 can of Del Monte vegetables, stir it in for the last 15 minutes, and keep the other 2 cans for later. Timing note: the roast can be braised the day before and reheated gently in its liquid, or started mid-afternoon to be ready for dinner. Choose a kosher-certified roast.
Recipes:
- Braised Chuck Roast
- Fruit-Infused Chuck Roast
- Perfect Kosher Beef Pot Roast With Vegetables

Friday
Meal: Pan-Seared Lamb Loin Chops with Warm Skillet Grapes and Avocado
Description: Meat. Two lamb loin chops are seared to a rosy medium, then the grapes are blistered in the same skillet with olive oil and a pinch of salt until jammy and warm. The plate is finished with the remaining half avocado, sliced, for a rich and fresh contrast.
Sale items used: GreenWise Lamb Loin Chops ($10.99/lb), Red or White Seedless Grapes ($2.99/lb), Hass Avocados ($0.99 each)
Prep time: 20 minutes
Serving note: Use 1/2 lb of lamb loin chops (assumed 1/2 lb total weight, about 2 chops) and 1/2 lb of grapes (about 1 cup). Season the chops with salt, pepper, and a little dried thyme and sear 3-4 minutes per side in 1 tsp olive oil. Rest them while the grapes cook 3-4 minutes in the pan drippings. Slice the other 1/2 avocado, or use a fresh one if the saved half has browned. Choose kosher-certified lamb.
Recipes:
- Pan Seared Lamb Chops with Garlic Rosemary Butter
- Pan Seared Lamb Loin Chops
- Garlic & Rosemary Pan-Seared Lamb Loin Chops

SHOPPING LIST

Buy on sale:
- Publix Chicken Wings (1 lb): $3.99
- Broccoli (x1 pack of 2): $7.00
- Ground Sirloin (1/3 lb): $2.66
- Fall Hard Squash (2 lbs): $1.98
- Hass Avocados (x2): $1.98
- Galbani Mozzarella Cheese (x1): $5.99
- Chuck Roast (3/4 lb): $6.74
- Del Monte Vegetables (x1 pack of 3): $4.00
- GreenWise Lamb Loin Chops (1/2 lb): $5.50
- Red or White Seedless Grapes (1/2 lb): $1.50

Pantry staples needed:
- Olive oil
- Kosher salt and black pepper
- Paprika
- Garlic powder
- Dried thyme
- Baking powder
- Chicken broth
- 1 yellow onion
- Fresh garlic