Publix Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Loaded Baked Russet Potatoes with Broccoli and Sargento Shredded Cheese
Description: One large russet is baked until fluffy, then split and piled with steamed broccoli florets and a generous handful of melted shredded cheese. It is a filling, cheesy single-serving dinner with plenty of vegetables.
Sale items used: Publix Russet Potatoes, Broccoli, Sargento Shredded Cheese
Prep time: 70 minutes (10 minutes active)
Serving note: Use 1 large russet (about 10 oz), 1 cup broccoli florets (about 1/2 of one crown), and 1/2 cup shredded cheese (about 2 oz). Top with 1 tablespoon butter, salt, and pepper from your pantry. Bake the potato at 425 F for 55 to 60 minutes. You can bake it a day ahead and reheat it in the oven or air fryer for 15 minutes while the broccoli steams.
Recipes:
- Cheesy Baked Potatoes with Broccoli Cheese Sauce
- Loaded Baked Potatoes With Broccoli & Cheese
- Cheesy Broccoli Loaded Baked Potatoes

Tuesday
Meal: Zucchini Frittata with Sliced Hass Avocado
Description: Three eggs are whisked with sauteed zucchini and a sprinkle of cheese, then cooked in a small skillet until set and golden. A sliced ripe avocado on the side adds creaminess and healthy fat.
Sale items used: Zucchini or Yellow Squash, Pete & Gerry's Eggs, Hass Avocados, Sargento Shredded Cheese
Prep time: 20 minutes
Serving note: Use 3 eggs, 1 medium zucchini (about 6 oz, diced), 1/4 cup shredded cheese, 1 tablespoon milk, and 1/2 to 1 whole avocado. The bag of zucchini is assumed to hold about 3 medium zucchini, and the other 2 are used Friday. Cook in an 8 inch oven-safe skillet, finishing under the broiler for 3 minutes or covering on the stovetop.
Recipes:
- Feta Cheese Frittata with Avocado
- Summer Vegetable California Avocado Frittata
- Summer Vegetable Avocado Frittata

Wednesday
Meal: Almond Butter Noodles with Broccoli and Tricolor Peppers
Description: Noodles are tossed in a creamy almond butter sauce with soy sauce, garlic, and lime, then mixed with tender broccoli and crisp sliced peppers. It is a quick, protein-rich noodle bowl that tastes great warm or cold.
Sale items used: GreenWise Almond Butter, Broccoli, Publix Tricolor Peppers
Prep time: 20 minutes
Serving note: Use 3 oz dry noodles (spaghetti or any pasta), 1 cup broccoli florets (the remaining half of the crown), and 1/2 of one pepper, sliced. For the sauce, whisk 2 tablespoons almond butter with 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon honey, 1 minced garlic clove, and 2 to 3 tablespoons hot noodle water. Save the second broccoli crown and the other peppers for Thursday and Friday.
Recipes:
- Almond Butter Noodles
- Noodle Stir-Fry with Spicy Almond Butter Sauce
- Spicy Almond Butter Vegetarian Noodles

Thursday
Meal: Fall Hard Squash and Baby Gold Potato Skillet Hash with Fried Eggs
Description: Cubed hard squash and baby gold potatoes are browned together in a skillet with onion and a little pepper until crisp at the edges. Two fried eggs with runny yolks go on top for a hearty, cozy dinner.
Sale items used: Fall Hard Squash, Baby Gold Potatoes, Pete & Gerry's Eggs, Publix Tricolor Peppers
Prep time: 40 minutes
Serving note: Buy 1.25 lb of fall hard squash (such as butternut), which yields about 3/4 lb (about 2 cups) of peeled cubes. Use about 6 small baby gold potatoes (about 1/2 lb, diced small), 2 eggs, 1/4 of a tricolor pepper, diced, and 1/4 of a small onion. Add leftover broccoli florets to the skillet if you like. Microwave the potato and squash cubes for 3 minutes first to speed up browning.
Recipes:
- Butternut Squash and Baby Potato Hash with a Poached Egg
- Fried Egg with Butternut Squash Hash
- Potato Hash with Fried Eggs

Friday
Meal: Marinara Baked Zucchini Boats with Sargento Shredded Cheese
Description: Zucchini halves are hollowed out, filled with marinara and the chopped zucchini flesh, and then baked under melted shredded cheese. It is a light, comforting, low-carb dinner for one.
Sale items used: Zucchini or Yellow Squash, Publix Premium Pasta Sauce, Sargento Shredded Cheese, Publix Tricolor Peppers
Prep time: 40 minutes
Serving note: Use 1 large or 2 medium zucchini (about 10 to 12 oz total) halved lengthwise, 1/2 cup marinara sauce, 1/2 cup shredded cheese (about 2 oz), and a little diced pepper if you have it left. Season with Italian seasoning from your pantry. Bake at 400 F for 25 to 30 minutes. The rest of the jar of sauce keeps for about a week in the fridge.
Recipes:
- Stuffed Zucchini Boats
- Goat Cheese and Marinara Stuffed Zucchini Boats
- Cheesy Stuffed Zucchini Boats Recipe

SHOPPING LIST

Buy on sale:
- Publix Russet Potatoes (x1 bag): $3.99
- Broccoli (x1 pair, 2 for $7.00): $7.00
- Sargento Shredded Cheese (x2 packs, 2 for $7.00): $7.00
- Zucchini or Yellow Squash (x1 bag): $3.99
- Hass Avocados (x1): $0.99
- Pete & Gerry's Eggs (x1 dozen): $4.99
- GreenWise Almond Butter (x1 jar): $7.99
- Publix Tricolor Peppers (x1 pack): $3.99
- Fall Hard Squash (1.25 lbs): $1.24
- Baby Gold Potatoes (x1 bag): $3.99
- Publix Premium Pasta Sauce (x1 jar): $2.79

Pantry staples needed:
- Spaghetti or other dry noodles (about 3 oz)
- Butter
- Milk
- Olive oil or cooking oil
- Salt and black pepper
- Garlic
- Onion
- Soy sauce
- Rice vinegar
- Honey
- Limes or lime juice
- Italian seasoning
- Red pepper flakes (optional)