Publix Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Loaded Baked Russet Potatoes with Broccoli and Sargento Shredded Cheese
Description: Two large russets are baked until fluffy, then split and piled with tender roasted-steamed broccoli and melted Sargento cheese. It is a filling, cozy dinner for two, and the cheese gives it protein.
Sale items used: Publix Russet Potatoes, Broccoli, Sargento Shredded Cheese
Prep time: 70 minutes (10 minutes active)
Serving note: Use 2 large russets (about 1.5 lbs total) from the bag, 1 broccoli crown cut into small florets (about 2 cups), and 1 cup shredded cheese (half of one bag). Bake the potatoes at 425F for 50 to 60 minutes. Steam the broccoli for 4 minutes while the potatoes rest. To save time, microwave the potatoes for 8 minutes first, then finish in the oven for 20 minutes.
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: A 6-egg frittata is studded with sauteed zucchini and a little cheese, then baked until puffed and golden. Each person gets half the frittata with sliced creamy avocado on the side.
Sale items used: Zucchini or Yellow Squash, Pete & Gerry's Eggs, Hass Avocados, Sargento Shredded Cheese
Prep time: 30 minutes
Serving note: Use 1 medium zucchini (diced, about 1.5 cups), 6 eggs, 1/4 cup shredded cheese, and 2 avocados (1 sliced avocado per person). Cook in a 10-inch oven-safe skillet and bake at 375F for 12 to 14 minutes. Leftover frittata is good cold for lunch.
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: 8 oz of noodles are tossed in a creamy almond butter, soy, and lime sauce with crisp-tender broccoli and sweet tricolor peppers. It is a quick, protein-rich noodle bowl for two.
Sale items used: GreenWise Almond Butter, Broccoli, Publix Tricolor Peppers
Prep time: 25 minutes
Serving note: Use 8 oz spaghetti or any noodles (pantry), 1 broccoli crown cut into florets (about 2 cups), 2 tricolor peppers sliced (the rest of the pack goes in Thursday's hash), and 1/3 cup almond butter thinned with 3 tbsp warm water, 2 tbsp soy sauce, and 1 tbsp rice vinegar. Add the broccoli to the pasta water for the last 3 minutes of cooking.
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 crisped in a skillet with onion and leftover tricolor peppers. Each person tops their serving with 2 runny fried eggs.
Sale items used: Fall Hard Squash, Baby Gold Potatoes, Publix Tricolor Peppers, Pete & Gerry's Eggs
Prep time: 45 minutes
Serving note: Assume 1.5 lbs of fall hard squash (butternut or similar), peeled and cut into 1/2-inch cubes, which yields about 3 cups. Use 3/4 lb baby gold potatoes (about half the bag), quartered, plus 1 pepper diced and 4 eggs total (2 per person). Microwave the potatoes and squash for 4 minutes first so they brown faster in the skillet. Save the rest of the potatoes for another use.
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: Two zucchini are halved and scooped, filled with marinara and the chopped zucchini flesh, and baked under a blanket of melted Sargento cheese. Serve 2 boats per person for a light, cheesy finish to the week.
Sale items used: Zucchini or Yellow Squash, Publix Premium Pasta Sauce, Sargento Shredded Cheese
Prep time: 40 minutes
Serving note: Use 2 medium zucchini (4 boats), 3/4 cup marinara (most of the jar), and 3/4 cup shredded cheese (the rest of the second bag). Bake the hollowed boats at 400F for 10 minutes, fill, top with cheese, and bake 15 minutes more. Sauteing the scooped flesh with garlic before filling adds flavor.
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 pack of 2 crowns): $7.00
- Sargento Shredded Cheese (x2 bags, 2 for $7.00): $7.00
- Zucchini or Yellow Squash (x1 pack): $3.99
- Hass Avocados (x2): $1.98
- 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 (about 1.5 lbs at $0.99/lb): $1.49
- Baby Gold Potatoes (x1 bag): $3.99
- Publix Premium Pasta Sauce (x1 jar): $2.79

Pantry staples needed:
- Spaghetti or other noodles (8 oz)
- Olive oil or other cooking oil
- Salt and black pepper
- Garlic (4 to 5 cloves)
- 1 yellow onion
- Soy sauce
- Rice vinegar
- Lime or lemon (optional)
- Butter
- Milk (2 tbsp for the frittata)
- Italian seasoning
- Smoked paprika
- Red pepper flakes (optional)