Publix Standard Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Slow-Braised Pork Picnic Half with Sweet Corn and Bush's Best Baked Beans
Description: A generous portion of Publix Pork Picnic Half is slow-braised until tender and falling apart, seasoned simply with pantry spices for deep, savory flavor. Served alongside a fresh ear of sweet corn and a half-can of Bush's Best Baked Beans for a satisfying, classic comfort meal.
Sale items used: Publix Pork Picnic Half ($2.49/lb), Bulk Sweet Corn (5 for $3.00), Bush's Best Baked Beans (2 for $3.00)
Prep time: 20 minutes active, 3 to 4 hours braising
Serving note: Purchase approximately 1 lb of pork picnic half (cost: $2.49); one ear of sweet corn ($0.60 per ear from the 5 for $3.00 deal); one can of Bush's Best Baked Beans ($1.50 from the 2 for $3.00 deal, use half and refrigerate the rest). Because the braise takes 3 to 4 hours, start it in the early afternoon or prep it the night before and reheat for dinner.

Tuesday
Meal: Chimichurri-Marinated Chicken Thighs Pan-Seared with Zucchini and French Bread
Description: Publix Chimichurri-Marinated Boneless Skinless Chicken Thighs are pan-seared to golden perfection, filling the kitchen with herby, garlicky aroma. Sliced zucchini is sauteed alongside in the same pan, and a half-loaf of French Bread is served warm for soaking up the flavorful juices.
Sale items used: Publix Boneless Skinless Chicken Thighs Chimichurri-Marinated ($7.99), Zucchini or Yellow Squash ($3.49), French Bread ($2.49)
Prep time: 25 minutes
Serving note: One package of Publix Chimichurri-Marinated Chicken Thighs at $7.99 typically contains 2 to 3 thighs; use 2 thighs for dinner and refrigerate the rest for lunch. Use half of one zucchini (roughly 0.5 lb from the $3.49 package). Slice and toast half the French Bread loaf and save the rest for the week.
Recipes:
- Pan-Seared Chicken Thighs With Chimichurri
- Best Chimichurri Chicken

Wednesday
Meal: Ground Chicken Lettuce-Wrap Style Skillet with Broccoli and Knorr Rice Side
Description: Perdue Ground Chicken is browned in a skillet with pantry sauces and aromatics, creating a savory, slightly sweet filling served lettuce-wrap style over a bed of crisp broccoli florets. A single Knorr Rice Side rounds out the meal with minimal effort and big flavor.
Sale items used: Perdue Ground Chicken (2 for $8.00), Broccoli or Cauliflower (2 for $6.00), Knorr Sides (4 for $4.00)
Prep time: 20 minutes
Serving note: Purchase one package of Perdue Ground Chicken at $4.00 (from the 2 for $8.00 deal); use half the package (approximately 0.5 lb) for this meal and refrigerate the rest for another use. Use half a head of broccoli from one head purchased at $3.00 (from the 2 for $6.00 deal). Prepare one Knorr Rice Side pouch at $1.00 (from the 4 for $4.00 deal).

Thursday
Meal: Smithfield Pork Sausage Patty and Chickpea Skillet with Broccoli and Swanson Broth
Description: Smithfield Pork Sausage Patties are crumbled and browned in a skillet, then simmered with canned chickpeas and Swanson Broth into a hearty, rustic one-pan dish. Broccoli florets are stirred in near the end to add color, texture, and nutrition to this quick and filling weeknight meal.
Sale items used: Smithfield Pork Sausage Patties ($4.99), Publix Chickpeas ($0.89), Broccoli or Cauliflower (2 for $6.00), Swanson Broth (2 for $4.00)
Prep time: 20 minutes
Serving note: Use 2 to 3 sausage patties from the $4.99 package and refrigerate the rest. Use one can of Publix Chickpeas at $0.89. Use the remaining broccoli from Wednesday's purchase. Use one carton of Swanson Broth at $2.00 (from the 2 for $4.00 deal); use about 1 cup and refrigerate the rest.

Friday
Meal: Pan-Fried Catfish Fillets with Publix Idaho Russet Potatoes and Publix Classic Salad Blend
Description: Catfish Fillets are dredged in seasoned cornmeal and pan-fried until crispy and golden, delivering classic Southern comfort on a budget. Served with a baked russet potato and a fresh side salad from Publix Classic Salad Blend tossed with pantry dressing for a well-rounded, satisfying finish to the week.
Sale items used: Catfish Fillets ($9.99/lb), Publix Idaho Russet Potatoes ($3.99), Publix Classic Salad Blend (2 for $4.00)
Prep time: 30 minutes
Serving note: Purchase approximately 0.5 lb of catfish fillets (cost: $5.00 at $9.99/lb); this yields one to two fillets, a perfect single serving. Use one russet potato from the $3.99 bag (the bag keeps well all week). Purchase one bag of Publix Classic Salad Blend at $2.00 (from the 2 for $4.00 deal) and use half; refrigerate the rest for lunches.
Recipes:
- Pan Fried Catfish
- Pan Fried Cajun Catfish with Browned Butter

SHOPPING LIST

Buy on sale:
- Publix Pork Picnic Half (1 lb): $2.49
- Bulk Sweet Corn (x1 ear): $0.60
- Bush's Best Baked Beans (x1 can from 2 for $3.00 deal): $1.50
- Publix Boneless Skinless Chicken Thighs Chimichurri-Marinated (x1 package): $7.99
- Zucchini or Yellow Squash (x1 unit): $3.49
- French Bread (x1 loaf): $2.49
- Perdue Ground Chicken (x1 package from 2 for $8.00 deal): $4.00
- Broccoli or Cauliflower (x1 head from 2 for $6.00 deal): $3.00
- Knorr Sides (x1 pouch from 4 for $4.00 deal): $1.00
- Smithfield Pork Sausage Patties (x1 package): $4.99
- Publix Chickpeas (x1 can): $0.89
- Swanson Broth (x1 carton from 2 for $4.00 deal): $2.00
- Catfish Fillets (0.5 lb): $5.00
- Publix Idaho Russet Potatoes (x1 bag): $3.99
- Publix Classic Salad Blend (x1 bag from 2 for $4.00 deal): $2.00

Pantry staples needed:
- Olive oil or vegetable oil (for pan-frying and sauteing)
- Garlic (fresh or powder)
- Onion powder
- Salt and black pepper
- Paprika
- Cumin
- Soy sauce or tamari (for ground chicken skillet)
- Hoisin sauce or oyster sauce (for ground chicken skillet)
- Cornmeal or seasoned flour (for catfish coating)
- Butter (for baked potato and finishing)
- Salad dressing of choice (for Friday salad)
- Dried herbs such as oregano or thyme