Meijer Kosher Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Skillet-Braised Boneless Skinless Chicken Thighs with Campari Tomatoes and Green Bell Peppers (Meat)
Description: Two boneless skinless chicken thighs are browned in olive oil, then braised low and slow with sliced Campari tomatoes and diced green bell pepper until the sauce is rich and the chicken is fall-apart tender. Serve straight from the skillet over rice or with bread to soak up the savory tomato pan sauce.
Sale items used: Fresh from Meijer Family Pack Boneless Skinless Chicken Thighs ($1.99/lb), Campari Tomatoes ($2.99 for 16 oz.), Locally Grown Green Bell Peppers ($0.79 each)
Prep time: 35 minutes
Serving note: Use approximately 0.5 lb of boneless skinless chicken thighs (about 2 thighs); buy from the family pack and freeze the rest. Use roughly one-third of the 16 oz. Campari tomato container (save the rest for the week) and 1 green bell pepper.
Recipes:
- Tomato Braised Chicken Thighs
- Easy Boneless Chicken Thighs and Peppers

Tuesday
Meal: Ground Chuck Stuffed Bell Peppers with Classico Pasta Sauce (Meat)
Description: One large green bell pepper is halved, filled with seasoned Certified Angus Beef ground chuck mixed with garlic and onion, then topped with Classico pasta sauce and baked until the beef is cooked through and the pepper is tender. This hearty single-serving meal is satisfying on its own and reheats well if you make a second half to save.
Sale items used: Certified Angus Beef Ground Chuck ($5.29/lb), Locally Grown Green Bell Peppers ($0.79 each), Classico Pasta Sauce ($1.99 for 15-24 oz.)
Prep time: 50 minutes
Serving note: Use approximately 0.5 lb of ground chuck; buy about 0.5 lb at the counter or portion from a larger pack and freeze the rest. Use 1 green bell pepper and about one-quarter of the Classico jar (refrigerate the rest). Total time is close to 60 minutes - prep the filling while the oven preheats to save time.
Recipes:
- Stuffed Peppers
- Kosher Stuffed Peppers

Wednesday
Meal: Oven-Roasted Whole Chicken with Celery Hearts and Cabbage Slaw (Meat)
Description: A whole chicken is seasoned with olive oil, salt, pepper, and garlic, then roasted until golden and juicy; for one person, roast the full bird and plan on leftovers for the next day or two. While the chicken rests, thinly sliced green cabbage and celery hearts are tossed with a light vinegar and olive oil dressing to make a crisp, refreshing slaw on the side.
Sale items used: Fresh from Meijer Whole Chicken ($1.39/lb), Locally Grown Celery Hearts ($2.49 each), Locally Grown Green Cabbage ($0.69/lb)
Prep time: 20 minutes prep, 75 minutes roasting
Serving note: A typical whole chicken weighs about 4 lbs, costing roughly $5.56; roast the whole bird and refrigerate leftovers for sandwiches or soup. Use 2-3 stalks from the celery hearts bunch and about 0.5 lb of cabbage for the slaw. Make-ahead note: the slaw can be made up to a day ahead and kept refrigerated.
Recipes:
- Jewish Deli Slaw

Thursday
Meal: Pan-Seared Certified Angus Beef T-Bone Steak with Sauteed Cabbage and Celery (Meat)
Description: A single Certified Angus Beef T-Bone steak is seasoned simply with salt and pepper, then seared in a hot cast-iron skillet with olive oil until a deep crust forms, finished to your preferred doneness. Leftover cabbage and celery hearts from Wednesday are quickly sauteed in olive oil with garlic for a warm, savory side that complements the rich steak.
Sale items used: Certified Angus Beef T-Bone Steak ($12.99/lb), Locally Grown Celery Hearts (already purchased Wednesday), Locally Grown Green Cabbage (already purchased Wednesday)
Prep time: 25 minutes
Serving note: A single T-Bone steak for one person is typically about 0.75 lb, costing roughly $9.74. Use remaining celery and cabbage from Wednesday's purchase - no additional produce purchase needed today.

Friday
Meal: BBQ Bone-In Chicken Thighs with Aunt Millie's Bread (Meat)
Description: Two bone-in chicken thighs are coated in Kraft BBQ sauce and baked or grilled until caramelized, sticky, and cooked through, with extra sauce brushed on during the last few minutes for deep flavor. Serve alongside a slice or two of Aunt Millie's bread to mop up the extra BBQ sauce.
Sale items used: Fresh from Meijer Family Pack Chicken Thighs ($1.49/lb), Kraft BBQ Sauce ($1.49 for 17.5-18 oz.), Aunt Millie's Bread ($1.99 for 22 oz.)
Prep time: 15 minutes prep, 40 minutes baking
Serving note: Use approximately 0.5 lb of bone-in chicken thighs (about 2 thighs) from the family pack; freeze the remainder. Use 2-3 tablespoons of BBQ sauce from the bottle (refrigerate the rest). Serve with 1-2 slices of bread; the loaf will last the week for other uses.
Recipes:
- Easy Bone in Grilled BBQ Chicken Thighs Recipe
- Best Grilled BBQ Chicken Thighs Recipe

SHOPPING LIST

Buy on sale:
- Fresh from Meijer Family Pack Boneless Skinless Chicken Thighs (0.5 lb for Monday): $1.00
- Campari Tomatoes (1 container, 16 oz.): $2.99
- Locally Grown Green Bell Peppers (x2, one for Monday, one for Tuesday): $1.58
- Certified Angus Beef Ground Chuck (0.5 lb): $2.65
- Classico Pasta Sauce (1 jar): $1.99
- Fresh from Meijer Whole Chicken (approx. 4 lbs): $5.56
- Locally Grown Celery Hearts (x1): $2.49
- Locally Grown Green Cabbage (approx. 1 lb): $0.69
- Certified Angus Beef T-Bone Steak (approx. 0.75 lb): $9.74
- Fresh from Meijer Family Pack Chicken Thighs (0.5 lb for Friday): $0.75
- Kraft BBQ Sauce (1 bottle): $1.49
- Aunt Millie's Bread (1 loaf): $1.99

Pantry staples needed:
- Olive oil (for searing, braising, and slaw dressing)
- Garlic (fresh or minced, used across multiple meals)
- Salt and black pepper
- Onion (for Tuesday's stuffed pepper filling)
- White or apple cider vinegar (for Wednesday's slaw dressing)
- Rice or another grain to serve alongside Monday's chicken (if desired)