Publix Vegetarian Meal Plan

BUDGET RATIONALE

Why these meals: This week you're stretching many of the sale ingredients across two nights, so very little goes unused. Pete & Gerry's Eggs (2 packs for $9.98) anchor Tuesday's zucchini frittata and Thursday's squash and potato hash, which gives you a vegetarian protein twice in the week. The 2-for-$7.00 Sargento Shredded Cheese covers Monday's loaded russets and Friday's marinara zucchini boats. The 2-for-$7.00 broccoli splits between Monday and Wednesday, and the bag of Publix Tricolor Peppers is halved between Wednesday and Thursday. Wednesday's almond butter noodles use only about half of the $7.99 jar of GreenWise Almond Butter, so save the rest for toast or snacks.

5-DAY MEAL PLAN

Monday
Meal: Loaded Baked Russet Potatoes with Broccoli and Sargento Shredded Cheese
Description: Russet potatoes are baked until fluffy, then split and stuffed with steamed broccoli and melted Sargento Shredded Cheese. It is a filling, comforting start to the week.
Sale items used: Publix Russet Potatoes, Broccoli, Sargento Shredded Cheese
Prep time: 70 minutes
Serving note: Use 4 large potatoes from 1 bag of Publix Russet Potatoes (1 potato per person), 1 head of Broccoli (the other head is used Wednesday), and 1 bag of Sargento Shredded Cheese. Total time is over 60 minutes, so to save time, microwave the potatoes for 6 minutes first and then finish them in a 425 F oven for 25 minutes. You can also bake them the night before and reheat.
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: Sliced Zucchini or Yellow Squash is sauteed, then set with beaten Pete & Gerry's Eggs in an oven-safe skillet and finished in the oven. It is served in wedges with fresh sliced Hass Avocados.
Sale items used: Pete & Gerry's Eggs, Zucchini or Yellow Squash, Hass Avocados
Prep time: 35 minutes
Serving note: Use 1 pack of Pete & Gerry's Eggs (about 8 eggs for the frittata), 1 bag of Zucchini or Yellow Squash (about 4 medium), and 2 Hass Avocados. Season with salt, pepper and garlic powder.
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: Publix Pasta is tossed with a warm sauce of GreenWise Almond Butter, soy sauce and garlic, plus sauteed Broccoli and Publix Tricolor Peppers. It is a savory, slightly nutty stovetop noodle dish.
Sale items used: Publix Pasta, GreenWise Almond Butter, Broccoli, Publix Tricolor Peppers
Prep time: 30 minutes
Serving note: Use 1 box of Publix Pasta, about 1/2 jar of GreenWise Almond Butter thinned with warm water and soy sauce, 1 head of Broccoli, and half of the bag of Publix Tricolor Peppers (the other half is used Thursday). Save the rest of the almond butter for toast or snacks.
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: Diced Fall Hard Squash, Baby Gold Potatoes and Publix Tricolor Peppers are browned in a skillet until tender and crisp at the edges. Each portion is topped with a fried Pete & Gerry's Egg.
Sale items used: Fall Hard Squash, Baby Gold Potatoes, Publix Tricolor Peppers, Pete & Gerry's Eggs
Prep time: 40 minutes
Serving note: Use about 1.5 lbs of Fall Hard Squash (peeled and diced small), 1 bag of Baby Gold Potatoes (halved or quartered), the remaining half of the bag of Publix Tricolor Peppers, and 1 pack of Pete & Gerry's Eggs (about 8 eggs, 2 per person). Season with salt, pepper and garlic powder. Cook the potatoes first, since they take longest.
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 or Yellow Squash halves are scooped out, filled with the scooped flesh mixed with Publix Premium Pasta Sauce, topped with Sargento Shredded Cheese, and baked until bubbly. The result is a simple, cheesy, Italian-style finish to the week.
Sale items used: Zucchini or Yellow Squash, Publix Premium Pasta Sauce, Sargento Shredded Cheese
Prep time: 45 minutes
Serving note: Use 1 bag of Zucchini or Yellow Squash (about 4 medium, halved lengthwise, 2 halves per person), 1 jar of Publix Premium Pasta Sauce, and 1 bag of Sargento Shredded Cheese. Season with salt, pepper and Italian seasoning. Bake at 400 F for about 30 minutes.
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 (2 for $7.00, x1 deal for 2 heads): $7.00
- Sargento Shredded Cheese (2 for $7.00, x1 deal for 2 bags): $7.00
- Pete & Gerry's Eggs (x2 packs): $9.98
- Zucchini or Yellow Squash (x2 bags): $7.98
- Hass Avocados (x2): $1.98
- Publix Pasta (x1 box): $1.00
- GreenWise Almond Butter (x1 jar): $7.99
- Publix Tricolor Peppers (x1 bag): $3.99
- Fall Hard Squash (1.5 lbs): $1.49
- Baby Gold Potatoes (x1 bag): $3.99
- Publix Premium Pasta Sauce (x1 jar): $2.79

Pantry staples needed:
- Olive oil or cooking oil
- Salt and black pepper
- Garlic powder
- Italian seasoning
- Soy sauce (a vegetarian version)
- Fresh or minced garlic