Food City Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Skillet-Scrambled Egg and Vine-Ripened Tomato Hash on Sourdough Toast
Description: Two eggs are scrambled in a hot skillet with diced vine-ripened tomato, a pinch of salt, and black pepper, then piled onto a thick slice of toasted Goldminer sourdough bread. The juicy local tomatoes caramelize slightly in the pan, making this a bright and satisfying single-serving breakfast-for-dinner or any-time meal.
Sale items used: That's Smart! Eggs (12 ct.), Grainger County Vine-Ripened Tomatoes ($1.99/lb), Goldminer Sourdough Bread ($4.99)
Prep time: 15 minutes
Serving note: Use 2 eggs from the carton; purchase approximately 0.5 lb of vine-ripened tomatoes (about 1 medium tomato) for $1.00 at the per-lb price; use 1-2 slices of sourdough bread. Remaining eggs and bread carry forward to Friday's meal.

Tuesday
Meal: Simmered Half Runner Beans with Vidalia Onion and Cornbread
Description: About half a pound of locally grown half runner beans are simmered low and slow with sliced Vidalia onion, garlic, a splash of olive oil, and seasoning until tender and flavorful. A small skillet of self-rising cornbread baked in a muffin tin or cast iron rounds out this hearty Southern-style vegetarian plate.
Sale items used: Half Runner Beans (Locally Grown, $1.99/lb), Vidalia Onions (Bland Farms, 3 lb. bag, $2.99), Food City Self-Rising Cornmeal Mix (2/$5.00)
Prep time: 20 minutes active, 50 minutes total (simmering time included)
Serving note: Purchase approximately 0.5 lb of half runner beans for $1.00 at the per-lb price; use roughly one-quarter of the 3 lb. Vidalia onion bag (onions will be used again across the week); mix a small batch of cornbread using about 1 cup of cornmeal mix. Make-ahead tip: the beans can simmer unattended - start them first, then mix and bake the cornbread during the last 20 minutes.

Wednesday
Meal: Old El Paso Tostada Kit with Seasoned Black Beans, Tomato, and Sour Cream
Description: Crispy tostada shells from the Old El Paso kit are loaded with warmed, seasoned canned black beans (substituted for any meat component), diced vine-ripened tomato, and a dollop of Daisy sour cream for a complete and satisfying single-serving Tex-Mex meal. The kit's included seasoning packet flavors the beans perfectly, making this a fast and flavorful weeknight dinner.
Sale items used: Old El Paso Dinner Kits (2/$5.00), Grainger County Vine-Ripened Tomatoes ($1.99/lb), Daisy Sour Cream, 16 oz. ($1.69)
Prep time: 15 minutes
Serving note: Purchase 2 Old El Paso kits to meet the 2/$5.00 deal ($2.50 per kit used this meal); use 2-3 tostada shells and about half the seasoning packet with one 15 oz. can of black beans (pantry staple); dice approximately 0.25 lb of tomato (about half a medium tomato, roughly $0.50 at the per-lb price); use 2-3 tablespoons of sour cream. Remaining sour cream and second kit can be stored for later use.

Thursday
Meal: In-Store Vegetable Kabobs with Cottage Cheese Dipping Sauce and Saltine Crackers
Description: Pre-assembled in-store vegetable kabobs are grilled or roasted until lightly charred and tender, then served alongside a creamy dipping sauce made from Mayfield cottage cheese seasoned with a pinch of garlic powder, lemon juice, and herbs. That's Smart! saltine crackers add a satisfying crunch to round out this light but protein-rich plate.
Sale items used: Vegetable Kabobs (Made In-Store, starting at $6.99/lb), Mayfield Cottage Cheese, 24 oz. ($3.99), That's Smart! Saltine Crackers, 16 oz. ($1.79)
Prep time: 20 minutes
Serving note: Purchase approximately 0.5 lb of in-store vegetable kabobs for an estimated $3.50 at the starting per-lb price; use about one-third of the 24 oz. cottage cheese container (roughly 8 oz.) for the dipping sauce - remaining cottage cheese carries forward to Friday; serve with a small handful of saltine crackers (about 10-12 crackers). Grill or roast kabobs at 400 degrees F for 15-18 minutes, turning once.

Friday
Meal: Bruschetta-Style Vine-Ripened Tomato and Cottage Cheese Toast on Sourdough
Description: Thick slices of Goldminer sourdough bread are toasted golden, then spread generously with the remaining Mayfield cottage cheese and topped with diced vine-ripened tomatoes tossed with a drizzle of olive oil, fresh basil or dried Italian seasoning, and a pinch of salt and pepper. This bright, fresh open-faced toast is a satisfying and elegant way to close out the week using ingredients already in the fridge.
Sale items used: Goldminer Sourdough Bread ($4.99, already purchased Monday), Mayfield Cottage Cheese, 24 oz. ($3.99, already purchased Thursday), Grainger County Vine-Ripened Tomatoes ($1.99/lb)
Prep time: 10 minutes
Serving note: Use 2 slices of the remaining sourdough loaf; use the remaining cottage cheese (approximately 16 oz. still available from Thursday's purchase); dice approximately 0.25 lb of vine-ripened tomato for $0.50 at the per-lb price. No new purchases needed today beyond the small tomato addition - all main items were bought earlier in the week.
Recipes:
- Cottage Cheese Bruschetta - Knudsen

SHOPPING LIST

Buy on sale:
- That's Smart! Eggs, 12 ct. Large White: $1.49
- Grainger County Vine-Ripened Tomatoes (approx. 1 lb total across Monday, Wednesday, and Friday): $1.99
- Goldminer Sourdough Bread, 15-24 oz. (x1 loaf): $4.99
- Half Runner Beans, Locally Grown (approx. 0.5 lb): $1.00
- Vidalia Onions, Bland Farms, 3 lb. bag: $2.99
- Food City Self-Rising Cornmeal Mix, 5 lb. (x2 bags to meet 2/$5.00 deal): $5.00
- Old El Paso Dinner Kits (x2 to meet 2/$5.00 deal): $5.00
- Daisy Sour Cream, 16 oz.: $1.69
- Mayfield Cottage Cheese, 24 oz.: $3.99
- Vegetable Kabobs, Made In-Store (approx. 0.5 lb): $3.50
- That's Smart! Saltine Crackers, 16 oz.: $1.79

Pantry staples needed:
- Canned black beans (15 oz. can, for Wednesday tostadas)
- Olive oil
- Garlic powder
- Salt and black pepper
- Dried Italian seasoning or fresh basil
- Lemon juice (fresh or bottled)