Food City Kosher Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Pan-Seared Boneless Chicken Breast with Half Runner Beans and Tomatoes (Meat)
Description: (Meat) A single boneless chicken breast is seasoned and seared in olive oil until golden and juicy, then served alongside tender half runner beans and sliced vine-ripened tomatoes. This simple, satisfying plate comes together quickly and highlights the fresh local produce on sale this week.
Sale items used: Boneless Chicken Breast ($1.99/lb), Half Runner Beans ($1.99/lb), Grainger County Tomatoes ($1.99/lb)
Prep time: 30 minutes
Serving note: Use approximately 0.5 lb boneless chicken breast, 0.5 lb half runner beans (snapped and simmered), and 1 medium tomato (about 0.25 lb) sliced alongside. No dairy used in this meal - cook chicken and beans in olive oil from your pantry.

Tuesday
Meal: Ground Chuck and Vegetable Skillet over Sourdough Toast (Meat)
Description: (Meat) About one-third pound of 80% lean ground chuck is browned with canned vegetables and seasoned with garlic and black pepper, then spooned over a thick slice of toasted sourdough bread. This hearty one-pan skillet is quick to make and uses affordable sale items to create a filling weeknight dinner.
Sale items used: Ground Chuck ($5.99/lb), That's Smart! Vegetables ($0.89/can), Goldminer Sourdough Bread ($4.99/loaf)
Prep time: 25 minutes
Serving note: Use approximately 0.33 lb ground chuck (note: Ground Chuck requires a 3 lb minimum purchase at this price - plan to freeze the remaining 2.67 lbs in individual portions for future meals). Use half of one can of That's Smart! Vegetables. Toast 1 to 2 slices of sourdough. No dairy used - cook entirely in olive oil.

Wednesday
Meal: Braised Bottom Round Roast with Vidalia Onions and Tomatoes (Meat)
Description: (Meat) A small portion of Certified Angus Beef bottom round roast is slow-braised in a savory broth with sweet Vidalia onions and fresh vine-ripened tomatoes until fork-tender and deeply flavorful. Because braising takes time, this is an ideal make-ahead meal - start it early in the afternoon or braise the night before and reheat gently.
Sale items used: Bottom Round Roast ($6.99/lb), Vidalia Onions ($2.99 for 3 lb bag), Grainger County Tomatoes ($1.99/lb)
Prep time: 20 minutes active, approximately 2 hours total (braising)
Serving note: Purchase approximately 0.75 lb of bottom round roast for a single generous serving (bottom round benefits from a slightly larger cut to braise properly). Use 1 medium Vidalia onion (the 3 lb bag will provide onions for multiple meals this week) and 1 medium tomato (about 0.25 lb). Braise in chicken broth - no dairy used. Make-ahead tip: braise on Tuesday evening and reheat Wednesday for a stress-free dinner.

Thursday
Meal: Egg and Vegetable Frittata with Sourdough Toast (Dairy)
Description: (Dairy) Three eggs are whisked and poured over sauteed canned vegetables in an oven-safe skillet, then finished under the broiler for a fluffy, golden frittata that is satisfying and protein-rich. Served with a slice of toasted sourdough bread, this is a budget-friendly and naturally kosher dairy meal with no meat of any kind.
Sale items used: That's Smart! Eggs ($1.49/dozen), That's Smart! Vegetables ($0.89/can), Goldminer Sourdough Bread ($4.99/loaf, shared across the week)
Prep time: 20 minutes
Serving note: Use 3 eggs from the dozen (the remaining eggs keep well for the week). Use the other half of the can of That's Smart! Vegetables opened Tuesday. Toast 1 to 2 slices of sourdough. This is a Dairy meal - you may add a small amount of butter or shredded cheese from your pantry if desired, but keep it fully meat-free.
Recipes:
- Vegetable Frittata

Friday
Meal: Tomato-Braised Boneless Chicken Breast with Classico Pasta Sauce over Sourdough (Meat)
Description: (Meat) A single boneless chicken breast is gently simmered in Classico pasta sauce with garlic and herbs until tender and saucy, then ladled over thick slices of toasted sourdough bread for a rustic, Italian-inspired dinner. This is a deeply comforting meal that comes together in under 40 minutes and uses pantry-friendly sale items.
Sale items used: Boneless Chicken Breast ($1.99/lb), Classico Pasta Sauce ($2.69/jar), Goldminer Sourdough Bread ($4.99/loaf, shared across the week)
Prep time: 35 minutes
Serving note: Use approximately 0.5 lb boneless chicken breast. Use about one-third to one-half of the Classico jar for one serving (store the remainder in the refrigerator for up to 5 days). Toast 2 slices of sourdough as the base. No dairy used - the pasta sauce and chicken broth provide all the moisture and flavor needed.

SHOPPING LIST

Buy on sale:
- Boneless Chicken Breast (approx. 1 lb total for Monday and Friday): $1.99
- Ground Chuck (3 lb minimum purchase required at sale price): $17.97
- Bottom Round Roast (approx. 0.75 lb): $5.24
- Half Runner Beans (approx. 0.5 lb): $1.00
- Grainger County Tomatoes (approx. 0.75 lb total across the week): $1.49
- Vidalia Onions, 3 lb bag: $2.99
- Goldminer Sourdough Bread, 1 loaf: $4.99
- That's Smart! Eggs, 12 ct.: $1.49
- That's Smart! Vegetables, 2 cans: $1.78
- Classico Pasta Sauce, 1 jar: $2.69

Pantry staples needed:
- Olive oil (for searing chicken and cooking vegetables)
- Chicken broth or stock (for braising the bottom round roast)
- Garlic (fresh or powder)
- Salt and black pepper
- Dried Italian herbs (oregano, thyme, or an Italian blend)
- Butter or shredded cheese (optional, for Thursday's dairy frittata only)