Food City Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Smoky Skillet Beans and Corn over Russet Potatoes
Description: Two hearty russet potatoes are baked and topped with smoky skillet-cooked Luck's beans and sweet fresh corn cut from the cob, seasoned with smoked paprika and cumin from your pantry. This filling plant-based meal delivers plenty of protein and fiber for two people at a very low cost per serving.
Sale items used: Russet Potatoes 10 lb ($4.99), Luck's Beans 15 oz ($0.89), Fresh Corn 4 pk ($3.99)
Prep time: 55 minutes
Serving note: Use 2 large russet potatoes from the 10 lb bag (bag carries over for Thursday), 1 can Luck's beans, and 2 ears of corn from the 4-pack (remaining 2 ears carry over to Thursday). Make-ahead tip: bake potatoes up to an hour ahead and keep warm wrapped in foil while you prepare the bean and corn skillet.

Tuesday
Meal: Cheesy Bean and Salad Sub Rolls with Tillamook Sliced Cheese
Description: Fresh-baked sub rolls are filled with warm seasoned Luck's beans, crisp American or Italian salad greens, and melted Tillamook sliced cheese for a satisfying vegetarian sandwich dinner for two. The combination of hearty beans and creamy cheese makes these subs feel indulgent while staying completely meatless.
Sale items used: Sub Rolls 4 ct ($3.99), Luck's Beans 15 oz ($0.89), Tillamook Sliced Cheese ($1.99), American or Italian Salad Fresh Express 9-11 oz ($2.99)
Prep time: 20 minutes
Serving note: Use 2 sub rolls from the 4-pack (2 rolls left over for snacks or lunches), 1 can Luck's beans, 2 slices Tillamook cheese per person (4 slices total), and roughly half the salad bag as filling with the rest served on the side.
Recipes:
- Veggie Subs with Seasoned Tofu
- Easy Spicy Bean Lunch Wrap

Wednesday
Meal: Classico Marinara Pasta with Sauteed Canned Vegetables
Description: A generous portion of pasta is tossed with Classico marinara sauce and a colorful mix of sauteed Food Club canned vegetables, creating a quick and comforting Italian-style dinner for two. A sprinkle of Tillamook sliced cheese melted on top adds a creamy richness that rounds out the meal beautifully.
Sale items used: Classico Pasta Sauce 15-24 oz 2/$6.00 ($3.00 for 1 jar), Food Club Vegetables 14.5-15.25 oz ($0.89), Tillamook Sliced Cheese ($1.99)
Prep time: 25 minutes
Serving note: Use 1 jar Classico marinara (one jar is plenty for 2 servings of pasta), 1 can Food Club vegetables (such as mixed vegetables or green beans), and 2 slices Tillamook cheese torn and melted over the finished pasta. Pasta itself is a pantry staple.
Recipes:
- Garden Veggie Pasta

Thursday
Meal: Loaded Baked Russet Potatoes with Tillamook Sliced Cheese and Corn
Description: Two large russet potatoes from the 10 lb bag are baked until fluffy and loaded with melted Tillamook sliced cheese, sauteed corn cut from the remaining cob, and pantry seasonings for a fully satisfying vegetarian dinner. This meal cleverly uses the leftover corn and potatoes purchased earlier in the week to minimize waste and keep costs low.
Sale items used: Russet Potatoes 10 lb (carry-over from Monday, no new purchase), Fresh Corn 4 pk (carry-over ears from Monday, no new purchase), Tillamook Sliced Cheese ($1.99)
Prep time: 55 minutes
Serving note: Use 2 large russet potatoes from the existing bag and the 2 remaining ears of corn from Monday's 4-pack. Top each potato with 2 slices of Tillamook cheese and corn kernels sauteed in butter. Make-ahead tip: bake potatoes in advance and reheat in a 375-degree oven for 10 minutes if needed.

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: Two boxes of That's Smart! mac and cheese are prepared and baked together with diced Specialty Potatoes for a creamy, golden-topped casserole that serves two generously. A fresh pint of blueberries is served alongside as a naturally sweet and refreshing side that balances the richness of the bake.
Sale items used: That's Smart! Macaroni and Cheese 6.25 oz ($0.59 x2 = $1.18), Specialty Potatoes Basket and Bushel 24 oz ($2.99), Basket and Bushel Blueberries Pint ($1.99)
Prep time: 35 minutes
Serving note: Use 2 boxes of That's Smart! mac and cheese combined in one baking dish with roughly half the 24 oz bag of specialty potatoes (diced small and par-cooked before folding in). Serve the full pint of blueberries split between two bowls as dessert or a side. Bake the mac and cheese casserole at 375 degrees for about 15 minutes after stovetop prep to get a lightly golden top.

SHOPPING LIST

Buy on sale:
- Russet Potatoes, Basket and Bushel, 10 lb (x1 bag): $4.99
- Fresh Corn, 4 pk (x1 pack): $3.99
- Luck's Beans, 15 oz (x2 cans): $1.78
- Sub Rolls, Fresh Baked, 4 ct (x1 pack): $3.99
- Tillamook Sliced Cheese (x3 packages): $5.97
- 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 and Bushel, 24 oz (x1 basket): $2.99
- That's Smart! Macaroni and Cheese, 6.25 oz (x2 boxes): $1.18
- Basket and Bushel Blueberries, Pint (x1 pint): $1.99

Pantry staples needed:
- Pasta (spaghetti or penne, about 8 oz)
- Olive oil or butter
- Smoked paprika
- Cumin
- Garlic powder
- Salt and black pepper
- Milk (for mac and cheese preparation)