Food City Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Skillet-Scrambled Egg and Vine-Ripened Tomato Hash on Sourdough Toast
Description: Four eggs are scrambled in a hot skillet with diced vine-ripened tomatoes, seasoned with salt, pepper, and a pinch of garlic powder, then piled onto thick slices of toasted sourdough bread. This bright, satisfying breakfast-for-dinner is hearty enough for two and comes together in under 20 minutes using the best of summer tomatoes.
Sale items used: That's Smart! Eggs (12 ct.), Grainger County Vine-Ripened Tomatoes, Goldminer Sourdough Bread
Prep time: 20 minutes
Serving note: Use 4 eggs total (2 per person), approximately 0.5 lb of tomatoes (about 1 medium tomato), and 4 slices of sourdough bread (2 per person). The egg carton and bread loaf will carry over for other meals this week.

Tuesday
Meal: Simmered Half Runner Beans with Vidalia Onion and Cornbread
Description: About 1 lb of locally grown half runner beans are simmered low and slow with sliced Vidalia onion, a bay leaf, and a splash of olive oil until tender and deeply savory. A pan of golden self-rising cornbread baked in a cast iron skillet rounds out this classic Southern vegetarian supper for two.
Sale items used: Half Runner Beans (locally grown), Vidalia Onions (Bland Farms 3 lb. bag), Food City Self-Rising Cornmeal Mix (5 lb.)
Prep time: 30 minutes active, about 75 minutes total (beans simmer 45 minutes) - prep the cornbread batter while the beans simmer so both finish close together.
Serving note: Use approximately 1 lb of half runner beans ($1.99), half of one Vidalia onion, and about 1.5 cups of cornmeal mix per batch for a 6-inch skillet cornbread that serves two generously. The onion bag and cornmeal mix will be used again this week.

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 warm seasoned black beans (from a pantry can), diced vine-ripened tomatoes, a dollop of Daisy sour cream, and the included kit seasoning for a fast and flavorful weeknight dinner. Two people can build three tostadas each for a filling and colorful vegetarian meal.
Sale items used: Old El Paso Dinner Kit, Grainger County Vine-Ripened Tomatoes, Daisy Sour Cream (16 oz.)
Prep time: 20 minutes
Serving note: One Old El Paso kit ($2.50) provides enough shells and seasoning for two people; use one 15 oz. can of black beans from the pantry and approximately 0.5 lb of tomatoes (1 medium tomato). The sour cream container will have plenty left over for the rest of the week.

Thursday
Meal: In-Store Vegetable Kabobs with Cottage Cheese Dipping Sauce and Saltine Crackers
Description: Two pre-made in-store vegetable kabobs are grilled or roasted until caramelized and tender, then served alongside a creamy cottage cheese dipping sauce seasoned with lemon juice, garlic powder, and fresh herbs. Saltine crackers add a satisfying crunch and make this a light but complete vegetarian plate for two.
Sale items used: Vegetable Kabobs (Made In-Store), Mayfield Cottage Cheese (24 oz.), That's Smart! Saltine Crackers (16 oz.)
Prep time: 25 minutes
Serving note: Purchase approximately 1 lb of vegetable kabobs total (about 0.5 lb per person, estimated cost $6.99 at the starting per-lb price). Use about 1 cup of cottage cheese blended smooth for the dipping sauce and serve with a generous handful of saltines per person. The remaining cottage cheese carries forward to Friday.

Friday
Meal: Bruschetta-Style Vine-Ripened Tomato and Cottage Cheese Toast on Sourdough
Description: Thick slices of Goldminer sourdough are toasted golden, then spread with creamy cottage cheese and topped with a quick bruschetta of diced vine-ripened tomatoes tossed with olive oil, fresh basil, and a pinch of salt. This elegant yet effortless open-faced toast makes a satisfying light dinner or lunch for two using the best of the week's remaining sale produce.
Sale items used: Goldminer Sourdough Bread, Grainger County Vine-Ripened Tomatoes, Mayfield Cottage Cheese (24 oz.)
Prep time: 15 minutes
Serving note: Use 4 slices of sourdough (2 per person), approximately 0.5 lb of tomatoes (1 medium tomato), and about 1 cup of the remaining cottage cheese from Thursday's purchase. This uses up the last of the sourdough loaf and finishes the cottage cheese container.
Recipes:
- Cottage Cheese Bruschetta - Knudsen

SHOPPING LIST

Buy on sale:
- That's Smart! Eggs, 12 ct. Large White (x1 carton): $1.49
- Grainger County Vine-Ripened Tomatoes (2 lbs total across the week): $3.98
- Goldminer Sourdough Bread, 15-24 oz. (x1 loaf): $4.99
- Half Runner Beans, locally grown (1 lb): $1.99
- Vidalia Onions, Bland Farms 3 lb. bag (x1 bag): $2.99
- Food City Self-Rising Cornmeal Mix, 5 lb. (x1 bag, purchased as 1 of the 2/$5.00 pair - buy two to get the deal, second bag stores well): $2.50
- Old El Paso Dinner Kit (x1 kit, purchased as 1 of the 2/$5.00 pair - buy two to get the deal, second kit stores well): $2.50
- Daisy Sour Cream, 16 oz. (x1): $1.69
- Mayfield Cottage Cheese, 24 oz. (x1): $3.99
- Vegetable Kabobs, In-Store Made (1 lb): $6.99
- That's Smart! Saltine Crackers, 16 oz. (x1): $1.79

Pantry staples needed:
- Olive oil
- Garlic powder
- Salt and black pepper
- Bay leaf
- Dried or fresh basil
- Lemon juice
- Canned black beans (15 oz., 1 can for Wednesday tostadas)