Giant Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Scrambled Egg and NatureSweet Tomato Frittata on Sourdough Toast
Description: Two eggs are whisked and cooked with halved NatureSweet tomatoes into a simple skillet frittata, then served over a thick slice of toasted Goldminer Sourdough for a satisfying and protein-rich meal. The juicy tomatoes add brightness and color while the sourdough provides a hearty, tangy base perfect for one.
Sale items used: Giant Grade A Large White Eggs ($1.99), NatureSweet or Glorys Tomatoes ($2.49), Goldminer Sourdough Square Bread ($2.99)
Prep time: 15 minutes
Serving note: Use 2 eggs, roughly 1/4 of the tomato container (about 4-5 cherry tomatoes), and 1-2 slices of sourdough bread. The egg carton and tomato container will carry over for later meals this week.
Recipes:
- Scrambled eggs, tomato & spinach on sourdough
- Scrambled Eggs on Toast

Tuesday
Meal: Sweet Potato and Baby Carrot Corn Muffin Bake with Sour Cream
Description: A single Jiffy Corn Muffin is baked and topped with roasted diced sweet potato and tender baby-cut carrots, then finished with a dollop of Daisy Sour Cream for a creamy, comforting contrast. This easy bake comes together quickly and makes a filling vegetarian meal with natural sweetness from the root vegetables.
Sale items used: Jiffy Corn Muffin Mix ($0.69), Sweet Potatoes ($0.79/lb), Giant Peeled Baby-Cut Carrots ($0.99), Daisy Sour Cream ($2.49)
Prep time: 35 minutes
Serving note: Use approximately 0.5 lb of sweet potato (about 1 small sweet potato), a small handful of baby carrots (roughly 4-5 oz from the bag), and 2 tablespoons of sour cream. The Jiffy mix makes 6 muffins - bake all and save extras for snacks. Make-ahead note: roast the vegetables while the muffin bakes to keep total time under 40 minutes.
Recipes:
- Sweet Potato Cornbread Muffins
- Carrot Sweet Potato Muffins with Turmeric

Wednesday
Meal: DeCecco Pasta with Rao's Pasta Sauce and Sargento Sliced Cheese
Description: A single serving of DeCecco pasta is cooked al dente and tossed with Rao's rich pasta sauce, then topped with a slice or two of melted Sargento cheese for a quick and deeply satisfying weeknight dinner. This classic combination comes together in under 20 minutes and feels indulgent while staying completely vegetarian.
Sale items used: DeCecco Pasta ($0.99), Rao's Alfredo or Pasta Sauce ($2.99), Sargento Sliced Cheese ($3.99)
Prep time: 20 minutes
Serving note: Cook approximately 3 oz of dry pasta (about one-third of the box), use roughly 1/2 cup of Rao's sauce, and lay 1-2 slices of Sargento cheese over the hot pasta to melt. Remaining pasta, sauce, and cheese can be stored for future use.
Recipes:
- Rao's® Recipes

Thursday
Meal: Nellie's Egg and Sweet Potato Hash with Kikkoman Sauce
Description: Diced leftover or freshly roasted sweet potato is pan-fried with baby carrots until caramelized, then topped with two fried Nellie's eggs and a drizzle of Kikkoman sauce for a savory umami-forward hash. The free-range eggs add richness and the soy-based sauce ties all the earthy vegetables together beautifully.
Sale items used: Nellie's Grade A Free Range Eggs ($4.99), Sweet Potatoes ($0.79/lb), Giant Peeled Baby-Cut Carrots ($0.99), Kikkoman Sauce ($1.99)
Prep time: 25 minutes
Serving note: Use 2 eggs, approximately 0.5 lb of sweet potato (1 small sweet potato, assumed total purchase this week is about 1 lb at $0.79/lb), and a small handful of baby carrots. Drizzle about 1 tablespoon of Kikkoman sauce over the finished hash. If sweet potato was roasted on Tuesday, this meal comes together in under 15 minutes.
Recipes:
- Sweet Potato Hash Recipe

Friday
Meal: Baked Sweet Potato Bowls with FAGE Greek Yogurt and Blueberries
Description: A whole sweet potato is baked until fluffy and split open, then filled with a generous spoonful of creamy FAGE Greek yogurt and topped with fresh blueberries for a naturally sweet, protein-packed bowl. This simple but nourishing meal works beautifully as a light dinner or a substantial lunch and requires almost no active cooking time.
Sale items used: Sweet Potatoes ($0.79/lb), FAGE Greek Yogurt ($4.99), Blueberries ($3.99)
Prep time: 50 minutes
Serving note: Use 1 medium sweet potato (approximately 0.5 lb), 1/2 cup of FAGE Greek yogurt, and a generous handful of blueberries (roughly 1/3 of the container). Make-ahead note: the sweet potato takes about 45 minutes to bake at 400 degrees F - pop it in the oven early and prep the toppings while it bakes. Remaining blueberries and yogurt make excellent snacks or breakfasts.
Recipes:
- Sweet Potato Breakfast Bowl with Greek Yogurt & Berries

SHOPPING LIST

Buy on sale:
- Giant Grade A Large White Eggs, 1 dozen (x1): $1.99
- NatureSweet or Glorys Tomatoes (x1 container): $2.49
- Goldminer Sourdough Square Bread (x1 loaf): $2.99
- Jiffy Corn Muffin Mix (x1 box): $0.69
- Sweet Potatoes (approx. 1.5 lbs total at $0.79/lb): $1.19
- Giant Peeled Baby-Cut Carrots (x1 bag): $0.99
- Daisy Sour Cream (x1): $2.49
- DeCecco Pasta (x1 box): $0.99
- Rao's Alfredo or Pasta Sauce (x1 jar): $2.99
- Sargento Sliced Cheese (x1 package): $3.99
- Nellie's Grade A Free Range Eggs (x1 dozen): $4.99
- Kikkoman Sauce (x1 bottle): $1.99
- FAGE Greek Yogurt (x1): $4.99
- Blueberries (x1 container): $3.99

Pantry staples needed:
- Olive oil or butter (for cooking eggs and roasting vegetables)
- Salt and black pepper
- Garlic powder or fresh garlic (for hash and roasted vegetables)
- Cooking spray or oil (for muffin tin)