Meijer Dairy-Free Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Braised Chicken Drumsticks with Campari Tomatoes and Celery over Barilla Pasta
Description: Four chicken drumsticks are slowly braised in a savory broth with Campari tomatoes and sliced celery until fall-off-the-bone tender. The rich, tomatoey braising liquid becomes the sauce, ladled over a bed of Barilla pasta for a satisfying and completely dairy-free weeknight dinner for two.
Sale items used: Fresh from Meijer Family Pack Chicken Drumsticks, Campari Tomatoes (16 oz.), Locally Grown Pascal Celery, Barilla Pasta (12-16 oz.)
Prep time: 20 minutes active, 45 minutes braising
Serving note: Plan on 4 drumsticks total (approximately 1.5 lbs at $0.99/lb), one 16 oz. container of Campari tomatoes, half a stalk of celery, and 8 oz. of Barilla pasta for two generous portions. Start the braise first since total cook time is about 65 minutes - prep the celery and tomatoes while the chicken browns to save time.

Tuesday
Meal: Pan-Seared Bone-In Pork Loin Assorted Chops with Nectarine Pan Sauce
Description: Two bone-in pork loin chops are seared in a hot skillet until golden and cooked through, then rested while sliced fresh nectarines are cooked down in the same pan with a splash of broth and a pinch of herbs to create a bright, fruity pan sauce. This elegant and dairy-free dinner comes together in under 30 minutes with minimal cleanup.
Sale items used: Fresh from Meijer Pork Loin Assorted Chops (Bone in), California Yellow or White Nectarines
Prep time: 25 minutes
Serving note: Purchase approximately 1.5 lbs of bone-in pork loin assorted chops (2 chops, one per person) at $1.99/lb. Use 2 medium nectarines (approximately 0.75 lbs at $0.99/lb) for the pan sauce. Chops are done when they reach 145 degrees F internally - let them rest 3 minutes before plating.
Recipes:
- Pork Chops with Nectarines & Mustard Sauce

Wednesday
Meal: Ground Chuck Beef and Tomato Pasta with Avocado
Description: Seasoned ground chuck beef is browned and simmered with Campari tomatoes, garlic, and herbs to create a hearty meat sauce tossed with Barilla pasta. Sliced fresh avocado is fanned over the top for a creamy, dairy-free finish that adds richness without any cheese or cream.
Sale items used: Certified Angus Beef Ground Chuck, Campari Tomatoes (16 oz.), Barilla Pasta (12-16 oz.), Minis Avocados (6 ct. bag)
Prep time: 30 minutes
Serving note: Purchase the minimum package size of ground chuck (2.5 lbs at $5.29/lb) - use approximately 0.75 lbs for this meal and freeze the remaining 1.75 lbs for future use. Use one 16 oz. container of Campari tomatoes and 8 oz. of pasta. Two avocados from the 6-count bag are used here; the remaining avocados can be used throughout the week.

Thursday
Meal: Johnsonville Fresh Brats in Flour Tortillas with Celery Slaw and Campari Tomatoes
Description: Grilled or pan-cooked Johnsonville brats are sliced and tucked into warm flour tortillas alongside a crisp, tangy celery slaw made from thinly shaved celery stalks with a simple vinegar dressing. Diced Campari tomatoes are scattered over the top for a fresh, colorful, and completely dairy-free handheld dinner.
Sale items used: Johnsonville Fresh Brats (19 oz.), La Banderita Fajita or Burrito Flour Tortillas (20-22.5 oz.), Locally Grown Pascal Celery, Campari Tomatoes (16 oz.)
Prep time: 20 minutes
Serving note: The 19 oz. pack of Johnsonville brats contains approximately 5 brats - use 4 for this meal (2 per person) and save the fifth for another use. Use 4 large flour tortillas from the pack. The celery purchased Monday will still be fresh and provides the slaw base - use 3 to 4 stalks, thinly sliced. Use half of a 16 oz. container of Campari tomatoes, diced.

Friday
Meal: Pan-Seared Fresh Atlantic Salmon Portions with Blueberry Nectarine Salsa
Description: Two fresh Atlantic salmon portions are seared skin-side down in a hot skillet until crispy, then finished to a perfect medium with a vibrant, no-cook salsa made from fresh blueberries, diced nectarine, a squeeze of lime, and fresh herbs. This bright, restaurant-quality dairy-free dinner is ready in under 25 minutes and showcases the best of summer produce.
Sale items used: Fresh from Meijer Atlantic Salmon Portions (12 oz.), Blueberries (Pint container), California Yellow or White Nectarines
Prep time: 20 minutes
Serving note: The 12 oz. Atlantic salmon portions package provides two 6 oz. portions, one per person - a perfect serving size. Use half a pint of blueberries (save the rest for snacking) and 1 medium nectarine (approximately 0.35 lbs) for the salsa. Make the salsa first and let it sit while the salmon cooks so the flavors can meld.
Recipes:
- Seared Salmon with Stone Fruit Salsa Recipe
- Seared Salmon with Corn & Blueberry Salsa

SHOPPING LIST

Buy on sale:
- Fresh from Meijer Family Pack Chicken Drumsticks (1.5 lbs): $1.49
- Campari Tomatoes, 16 oz. (x2 containers): $5.98
- Locally Grown Pascal Celery (x1): $1.79
- Barilla Pasta, 12-16 oz. (x1): $1.49
- Fresh from Meijer Pork Loin Assorted Chops, Bone in (1.5 lbs): $2.99
- California Yellow or White Nectarines (1.1 lbs total across Tuesday and Friday): $1.09
- Certified Angus Beef Ground Chuck, 2.5 lb. pkg. (2.5 lbs): $13.23
- Minis Avocados, 6 ct. bag (x1): $2.99
- Johnsonville Fresh Brats, 19 oz. (x1): $4.79
- La Banderita Fajita or Burrito Flour Tortillas (x1): $2.49
- Fresh from Meijer Atlantic Salmon Portions, 12 oz. (x1): $8.99
- Blueberries, Pint container (x1): $3.99

Pantry staples needed:
- Olive oil or neutral cooking oil
- Garlic (fresh or minced)
- Chicken broth or vegetable broth (for braising and pan sauce)
- Salt and black pepper
- Dried Italian herbs or oregano
- Red pepper flakes (optional)
- Apple cider vinegar or white wine vinegar (for celery slaw dressing)
- Sugar or honey (for slaw dressing balance)
- Fresh lime or lemon juice (for blueberry nectarine salsa)
- Fresh herbs such as parsley, cilantro, or basil (for salsa and garnish)