Publix Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Roasted Fall Hard Squash and Green Bean Plate with Greek Yogurt Sauce
Description: Roasted squash wedges and tender green beans are served warm on one plate. A cool Greek yogurt sauce with a little Dijon is spooned over the top for a creamy, tangy finish.
Sale items used: Fall Hard Squash, Publix Green Beans, Chobani Greek Yogurt, Publix Dijon Mustard
Prep time: 40 minutes
Serving note: Use about 1 lb of fall hard squash (about 0.5 lb is eaten tonight, the rest is roasted for Friday), 1/2 of the green beans package (a small handful of 1 cup is fine), 1 Chobani cup (5.3 oz) mixed with 1 tsp Dijon, lemon or vinegar, and salt. Roast squash at 425F for about 30 minutes.
Recipes:
- Autumn Roasted Vegetables with Garlic Yogurt Sauce
- Roasted Squash with Yogurt, Walnuts, and Spiced Green Sauce
- Roasted Squash with Yogurt, Walnuts and Spiced Green Sauce

Tuesday
Meal: Baked Pizza Dough Flatbread with Pizza Sauce and Zucchini
Description: Stretch a portion of pizza dough into a flatbread and top with pizza sauce and thin zucchini slices. Bake until crisp and golden for a simple solo dinner.
Sale items used: Italian Pizza Dough, Publix Pizza Sauce, Yellow Squash or Zucchini
Prep time: 25 minutes
Serving note: Use 1/2 of the dough ball (freeze or save the other half for a second flatbread lunch), 1/4 cup pizza sauce, and 1/2 of one zucchini (assume about 1/2 lb per zucchini, so use about 4 oz). Bake at 450F for 12 to 15 minutes. Save the other half zucchini for Thursday.
Recipes:
- Zucchini Flatbread Pizza
- Zucchini with Cheese Flatbread
- Zucchini, Mushroom & Tomato Herbed Ricotta Flatbread Pizza

Wednesday
Meal: Skillet Potato and Egg Hash with Coleslaw Mix Salad
Description: Diced russet potato is crisped in a skillet and topped with two eggs cooked to your liking. A quick salad of coleslaw mix with Dijon and Greek yogurt dressing sits on the side.
Sale items used: Publix Russet Potatoes, Pete & Gerry's Organic Brown Eggs, Publix Coleslaw Mix, Chobani Greek Yogurt, Publix Dijon Mustard
Prep time: 30 minutes
Serving note: Use 1 medium russet (about 8 oz; the package is sold as a bag, so save the remaining potatoes for Thursday), 2 eggs, 1 cup coleslaw mix, 2 tbsp Greek yogurt and 1 tsp Dijon for the dressing. Save the leftover coleslaw mix for a sandwich or side.
Recipes:
- Vegetable Hash Breakfast Skillet
- Root Vegetable Hash with Eggs
- Egg and Potato Hash

Thursday
Meal: Baked Potato Bar-Style Stuffed Zucchini Boats with Pizza Sauce
Description: A zucchini half is hollowed and filled with diced baked potato, pizza sauce, and a spoonful of yogurt, like a loaded potato bar. It bakes until tender and bubbly.
Sale items used: Yellow Squash or Zucchini, Publix Russet Potatoes, Publix Pizza Sauce, Chobani Greek Yogurt, Publix Cream Cheese
Prep time: 50 minutes
Serving note: Use the remaining 1/2 zucchini plus a second small piece if needed (about 8 oz total, so buy one extra zucchini if your pieces are small), 1 small russet (about 6 oz), 1/4 cup pizza sauce, 1 tbsp cream cheese, and 1 Chobani cup for topping. Microwave the potato for 5 minutes ahead to cut the oven time, then bake the boats at 400F for 25 minutes.
Recipes:
- Stuffed Vegetarian Zucchini Pizza Boats
- Vegetarian Stuffed Zucchini Boats
- Vegetarian Zucchini Boats Recipe

Friday
Meal: Creamy Cranberry Apple Greek Yogurt Bowls with Roasted Squash
Description: Cranberries and diced apple are simmered into a quick tart compote and swirled into Greek yogurt. The leftover roasted squash goes on top for a warm and cool bowl.
Sale items used: Cranberries, Granny Smith Apples, Chobani Greek Yogurt, Fall Hard Squash, Publix Cream Cheese
Prep time: 20 minutes
Serving note: Use 1/2 cup cranberries (the bag is about 12 oz, so you will have extras to freeze), 1 Granny Smith apple (assume about 0.4 lb), 2 Chobani cups, 1 tbsp cream cheese stirred in for creaminess, and about 0.5 lb leftover roasted squash from Monday. Simmer the fruit with a splash of water and sweetener for 8 minutes.
Recipes:
- Acorn Squash Breakfast Bowls with Yogurt
- Cranberry Coconut Granola Yogurt Bowls
- Fall Yogurt Bowls You'll Love!

SHOPPING LIST

Buy on sale:
- Fall Hard Squash (1 lb): $0.99
- Publix Green Beans (x1 pack): $2.50
- Chobani Greek Yogurt (x5 cups): $5.00
- Italian Pizza Dough (x1): $2.99
- Publix Pizza Sauce (x1): $1.50
- Yellow Squash or Zucchini (x2): $7.98
- Publix Russet Potatoes (x1): $3.99
- Pete & Gerry's Organic Brown Eggs (x1): $4.99
- Publix Coleslaw Mix (x1): $1.49
- Cranberries (x1): $2.00
- Granny Smith Apples (0.5 lb): $1.00
- Publix Cream Cheese (x1): $1.67

Pantry staples needed:
- Olive oil, salt, black pepper, garlic powder, Italian seasoning, Dijon mustard, lemon juice or vinegar, sweetener or honey, cinnamon, shredded cheese if desired