Publix Standard Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Beef and Chili Bean Chili with Fresh Tomatoes
Description: Lean ground beef is browned with onion and spices, then simmered with chili beans and chopped fresh vine tomatoes until thick and hearty. It makes two generous bowls with a little left over for lunch.
Sale items used: Lean Ground Beef, Bush's Best Chili Beans, Tomatoes on the Vine
Prep time: 55 minutes
Serving note: Use 0.75 lb lean ground beef (buy 1.5 lb total and split with Friday), 2 cans chili beans, and 1 lb fresh tomatoes (about 3 medium), chopped. Add 1 diced onion and 2 cloves garlic from home. The chili tastes even better made a day ahead and reheated, and the simmer is mostly hands-off.
Recipes:
- Fresh Tomato Beef and Black Bean Chili
- Classic Beef Chili Recipe (Easy Homemade)
- Bean-and-Beef Chili Recipe

Tuesday
Meal: Apple-Roasted Pork Tenderloin with Roasted Fall Squash
Description: A pork tenderloin is roasted on a bed of sliced Granny Smith apples and onion until browned and juicy. Cubed fall squash roasts on the same pan for an easy autumn dinner for two.
Sale items used: Publix Extra Lean Pork Loin Tenderloin, Granny Smith Apples, Fall Squash
Prep time: 50 minutes
Serving note: Assume 1 lb pork tenderloin, 2 Granny Smith apples (about 1 lb), and 1.5 lb fall squash (buy 3 lb total and split with Friday). Roast at 425 F for 25 to 30 minutes, until the pork reaches 145 F, then rest 5 minutes before slicing. Leftover pork slices make a good sandwich.
Recipes:
- Roasted Pork Tenderloin with Apples & Squash
- Maple Dijon Pork Tenderloin with Spiced Apples and Butternut Squash
- Pork Tenderloin with Apples (Maple Glazed)

Wednesday
Meal: Garlic Shrimp and Broccoli Stir-Fry over Rice
Description: White shrimp are seared with plenty of garlic, then tossed with crisp-tender broccoli in a quick soy-ginger sauce. It is served over steamed rice and comes together in about 25 minutes.
Sale items used: White Shrimp, Broccoli
Prep time: 25 minutes
Serving note: Use 0.75 lb peeled white shrimp and 2 broccoli crowns (about 1 lb), cut into florets. Cook 1 cup dry rice (serves 2 with a little extra). Add 3 cloves garlic, soy sauce, and a little cornstarch from home. Cook the shrimp 2 to 3 minutes per side so they stay tender.
Recipes:
- Shrimp and Broccoli Stir-Fry Recipe: How to Make It
- Honey Garlic Shrimp
- Shrimp and Broccoli Stir Fry (ready in 20 minutes)

Thursday
Meal: Crisp Genoa Salami and Fresh Tomato Skillet Pasta
Description: Genoa salami is cut into strips and crisped in a skillet, then tossed with fresh tomatoes, garlic, and pasta. A handful of spinach wilts in at the end for color.
Sale items used: Boar's Head Genoa Salami, Tomatoes on the Vine, Publix Spinach
Prep time: 25 minutes
Serving note: Use 0.25 lb Genoa salami (about 4 oz, cut from the deli), 1 lb fresh tomatoes (about 3 medium), and 2 big handfuls of spinach from the bag. Cook 6 oz dry pasta from your pantry. Finish with grated Parmesan if you have it, and save the rest of the spinach for salads or eggs.
Recipes:
- Pasta with Spicy Salami
- Spicy Salami And Fresh Tomato Pasta Recipe
- Crispy Salami Pasta with Homemade Tomato Sauce

Friday
Meal: Stove Top Stuffing Mini Meatloaves with Roasted Fall Squash
Description: Lean ground beef is mixed with prepared Stove Top stuffing and an egg, shaped into four mini loaves, and glazed with a ketchup topping. They bake alongside roasted fall squash for a cozy finish to the week.
Sale items used: Lean Ground Beef, Kraft Stove Top Stuffing Mix, Fall Squash
Prep time: 50 minutes
Serving note: Use 0.75 lb lean ground beef (from the 1.5 lb bought Monday), 1 box Stove Top prepared as directed and cooled, and 1.5 lb fall squash. Add 1 egg and a ketchup glaze from home. Bake the 4 mini loaves at 375 F for 25 minutes, with the squash roasting on a second pan. Use the second box of stuffing as a side or save it for another meal.
Recipes:
- BBQ Mini Meatloaves
- Stove Top Stuffing Meatloaf
- Thanksgiving Style Mini Meatloaves

SHOPPING LIST

Buy on sale:
- Lean Ground Beef (1.5 lbs): $10.49
- Bush's Best Chili Beans (x2 cans): $2.50
- Tomatoes on the Vine (2 lbs): $4.98
- Publix Extra Lean Pork Loin Tenderloin (1 lb): $4.99
- Granny Smith Apples (1 lb): $1.79
- Fall Squash (3 lbs): $2.97
- White Shrimp (0.75 lb): $5.99
- Broccoli (x2 crowns): $6.00
- Boar's Head Genoa Salami (0.25 lb): $3.00
- Publix Spinach (x1 bag): $1.99
- Kraft Stove Top Stuffing Mix (x2 boxes): $4.00

Pantry staples needed:
- Onion and garlic
- Chili powder, cumin, salt, and pepper
- Olive oil or cooking oil
- Long-grain rice
- Dry pasta
- Soy sauce, fresh or ground ginger, and cornstarch
- Eggs
- Ketchup
- Parmesan cheese (optional)