Food City Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Smoky Skillet Beans and Corn over Russet Potatoes
Description: A hearty smoky skillet meal built on a base of one baked russet potato topped with seasoned Luck's beans and fresh corn cut from the cob, finished with smoked paprika and a drizzle of hot sauce from your pantry. This filling plant-based dinner is satisfying, budget-friendly, and comes together entirely from sale items.
Sale items used: Russet Potatoes (Basket & Bushel, 10 lb, $4.99), Luck's Beans 15 oz ($0.89), Fresh Corn 4 pk ($3.99)
Prep time: 35 minutes
Serving note: Use 1 medium russet potato (roughly 8-10 oz from the 10 lb bag), half a 15 oz can of Luck's beans (save the rest for Tuesday), and 1 ear of corn from the 4-pack (save the remaining 3 ears for Thursday and other use). The 10 lb bag and 4-pack are shared across multiple meals this week, making the per-meal cost very low.

Tuesday
Meal: Cheesy Bean and Salad Sub Rolls with Tillamook Sliced Cheese
Description: A toasted fresh-baked sub roll loaded with the remaining Luck's beans from Monday, topped with melted Tillamook sliced cheese and a handful of crisp salad greens from a Fresh Express bag for crunch and freshness. This quick open-faced sandwich is a satisfying vegetarian lunch or dinner that uses up pantry leftovers smartly.
Sale items used: Sub Rolls Fresh Baked 4 ct ($3.99), Tillamook Sliced Cheese ($1.99), American or Italian Salad Fresh Express 9-11 oz ($2.99), Luck's Beans 15 oz (remainder from Monday, already purchased)
Prep time: 15 minutes
Serving note: Use 1 sub roll from the 4-pack (save remaining rolls for other use or freeze), 1-2 slices of Tillamook cheese, the remaining half can of Luck's beans from Monday, and roughly 1 cup of salad greens from the Fresh Express bag. The salad bag will have plenty left over for side salads through the week.
Recipes:
- Veggie Subs with Seasoned Tofu
- Easy Spicy Bean Lunch Wrap

Wednesday
Meal: Classico Marinara Pasta with Sauteed Canned Vegetables
Description: A simple and comforting pasta dinner featuring dry pasta from your pantry tossed in Classico marinara sauce and topped with sauteed Food Club canned vegetables such as diced tomatoes or green beans, finished with Tillamook sliced cheese melted on top. This classic Italian-style vegetarian meal is ready in under 30 minutes and stretches the sauce jar across multiple potential uses.
Sale items used: Classico Pasta Sauce 2/$6.00 (1 jar, $3.00), Food Club Vegetables 14.5-15.25 oz ($0.89), Tillamook Sliced Cheese (already purchased Monday/Tuesday, 1 jar purchased this week)
Prep time: 25 minutes
Serving note: Cook approximately 2 oz of dry pasta (from pantry), use about half of one 15-24 oz jar of Classico sauce (save the rest for another meal or refrigerate), and use half a can of Food Club vegetables. One Tillamook cheese package is shared across Tuesday and Wednesday meals.
Recipes:
- Garden Veggie Pasta

Thursday
Meal: Loaded Baked Russet Potatoes with Tillamook Sliced Cheese and Corn
Description: Two medium russet potatoes are baked until fluffy, then loaded with melted Tillamook sliced cheese, a pat of butter, and fresh corn kernels cut from the cob for a naturally sweet and savory combination. This is a filling, all-vegetarian comfort meal that makes excellent use of the bulk potato bag and the remaining corn from the 4-pack.
Sale items used: Russet Potatoes Basket & Bushel 10 lb (already purchased Monday), Fresh Corn 4 pk (already purchased Monday), Tillamook Sliced Cheese (already purchased)
Prep time: 55 minutes
Serving note: Use 2 medium russet potatoes from the 10 lb bag and 1-2 ears of corn from the 4-pack. Bake potatoes at 400 degrees F for about 45-50 minutes. Since total time approaches 60 minutes, pierce and microwave potatoes for 5 minutes before finishing in the oven to cut bake time to about 20 minutes.

Check the label: some baked beans are cooked with bacon or pork fat.

Recipes:
- Loaded Baked Potatoes Recipe with Creamy Corn & Baked Beans

Friday
Meal: That's Smart! Mac and Cheese Bake with Specialty Potatoes and Blueberries
Description: A quick baked mac and cheese using one box of That's Smart! Mac and Cheese upgraded with a slice of melted Tillamook cheese on top, served alongside roasted Specialty Potatoes seasoned with olive oil and herbs, with a fresh pint of blueberries as a sweet side. This easy end-of-week meal feels elevated while staying entirely on budget and completely vegetarian.
Sale items used: That's Smart! Macaroni & Cheese 6.25 oz ($0.59), Specialty Potatoes Basket & Bushel 24 oz ($2.99), Basket & Bushel Blueberries Pint ($1.99), Tillamook Sliced Cheese (already purchased)
Prep time: 30 minutes
Serving note: Prepare 1 box of That's Smart! Mac and Cheese per package directions, top with 1 slice of Tillamook cheese and broil for 2-3 minutes. Roast roughly 6-8 oz of specialty potatoes (about one-third of the 24 oz bag) tossed in olive oil at 425 degrees F for 20-25 minutes alongside the mac bake. Enjoy the full pint of blueberries as a fresh dessert or side.

SHOPPING LIST

Buy on sale:
- Russet Potatoes, Basket & Bushel, 10 lb (x1 bag): $4.99
- Fresh Corn, 4 pk (x1 pack): $3.99
- Luck's Beans, 15 oz (x1 can): $0.89
- Tillamook Sliced Cheese (x1 package): $1.99
- Sub Rolls, Fresh Baked, 4 ct (x1 pack): $3.99
- American or Italian Salad, Fresh Express, 9-11 oz (x1 bag): $2.99
- Classico Pasta Sauce, 15-24 oz (x1 jar): $3.00
- Food Club Vegetables, 14.5-15.25 oz (x1 can): $0.89
- Specialty Potatoes, Basket & Bushel, 24 oz (x1 bag): $2.99
- That's Smart! Macaroni & Cheese, 6.25 oz (x1 box): $0.59
- Basket & Bushel Blueberries, Pint (x1 pint): $1.99

Pantry staples needed:
- Dry pasta (spaghetti or penne, roughly 2 oz)
- Olive oil
- Butter
- Salt and black pepper
- Smoked paprika
- Garlic powder
- Hot sauce or red pepper flakes
- Milk and butter for mac and cheese preparation