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: Four boneless skinless chicken thighs are seared in olive oil until golden, then braised low and slow in a skillet with halved Campari tomatoes and sliced green bell peppers until the sauce thickens and the chicken is fall-apart tender. Served over rice from the pantry, this bright and savory one-pan dinner comes together in under an hour with minimal cleanup.
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: 45 minutes
Serving note: Purchase approximately 1.5 lbs of boneless skinless chicken thighs (about 4 thighs) for 2 people at $1.99/lb, totaling roughly $2.99; use the full 16 oz. container of Campari tomatoes and 2 green bell peppers; leftover chicken thighs from the family pack can be portioned and frozen for Friday's meal.
Recipes:
- Tomato Braised Chicken Thighs
- Easy Boneless Chicken Thighs and Peppers

Tuesday
Meal: Ground Chuck Stuffed Bell Peppers with Classico Pasta Sauce (Meat)
Description: Two large green bell peppers are halved and filled with a savory mixture of seasoned ground chuck, cooked rice, and Classico pasta sauce, then baked until the peppers are tender and the filling is bubbling and browned on top. This hearty and satisfying meal gives each person one generously stuffed pepper half as a main serving, with extra filling on the side if desired.
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: 55 minutes
Serving note: Purchase approximately 0.75 lb of ground chuck for 2 people at $5.29/lb, totaling roughly $3.97; use 2 large green bell peppers (one per person, halved and stuffed) and about half of the 24 oz. jar of Classico pasta sauce, reserving the rest for another use; total cook time is about 55 minutes so 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 rubbed with olive oil, garlic, and herbs, then roasted in the oven until the skin is crispy and golden and the juices run clear, served alongside tender roasted celery hearts and a crisp, lightly dressed green cabbage slaw. The slaw is made with thinly shredded cabbage, a splash of apple cider vinegar, olive oil, and a pinch of sugar for a bright, refreshing contrast to the rich roasted chicken.
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 whole chicken averaging 4-5 lbs at $1.39/lb costs approximately $6.25; purchase 1 lb of green cabbage at $0.69 and 1 celery heart at $2.49; total time is about 95 minutes so place the chicken in the oven first and prepare the slaw while it roasts; leftover roasted chicken makes excellent next-day lunches.
Recipes:
- Jewish Deli Slaw

Thursday
Meal: Pan-Seared Certified Angus Beef T-Bone Steak with Sauteed Cabbage and Celery (Meat)
Description: Two Certified Angus Beef T-Bone steaks are seasoned simply with salt, pepper, and garlic, then seared in a hot cast-iron skillet with olive oil to a perfect medium, rested, and sliced to serve. The pan drippings are used to quickly saute shredded green cabbage and sliced celery hearts with a splash of chicken broth for a savory, tender side that soaks up all the beefy flavor.
Sale items used: Certified Angus Beef T-Bone Steak ($12.99/lb), Locally Grown Green Cabbage ($0.69/lb), Locally Grown Celery Hearts ($2.49 each)
Prep time: 30 minutes
Serving note: Purchase 2 T-Bone steaks totaling approximately 2 lbs at $12.99/lb for a cost of roughly $25.98; use about 0.5 lb of the remaining green cabbage from Wednesday and the second celery heart at $2.49; T-Bone steaks are a splurge item this week but the low-cost sides help balance the meal budget.

Friday
Meal: BBQ Bone-In Chicken Thighs with Aunt Millie's Bread (Meat)
Description: Four bone-in chicken thighs are coated generously in Kraft BBQ sauce and baked in the oven until sticky, caramelized, and cooked through, then served with thick slices of Aunt Millie's bread to soak up the extra sauce. This easy, crowd-pleasing Friday meal is low-effort and big on flavor, making it a perfect end to the week.
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: 10 minutes prep, 45 minutes baking
Serving note: Purchase approximately 1.5 lbs of bone-in chicken thighs (about 4 thighs) for 2 people at $1.49/lb, totaling roughly $2.24; use about half the bottle of BBQ sauce for coating and dipping; the family pack will have extra thighs that can be frozen for a future meal; serve 2 slices of Aunt Millie's bread per person.
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 (1.5 lbs for Monday): $2.99
- Fresh from Meijer Family Pack Chicken Thighs (1.5 lbs for Friday): $2.24
- Fresh from Meijer Whole Chicken (approx. 4.5 lbs for Wednesday): $6.26
- Certified Angus Beef Ground Chuck (0.75 lb for Tuesday): $3.97
- Certified Angus Beef T-Bone Steak (2 lbs for Thursday): $25.98
- Campari Tomatoes (1 pack, 16 oz. for Monday): $2.99
- Locally Grown Green Bell Peppers (4 peppers total - 2 for Monday, 2 for Tuesday): $3.16
- Locally Grown Celery Hearts (2 heads - 1 for Wednesday, 1 for Thursday): $4.98
- Locally Grown Green Cabbage (1.5 lbs total for Wednesday and Thursday): $1.04
- Classico Pasta Sauce (1 jar, 15-24 oz. for Tuesday): $1.99
- Kraft BBQ Sauce (1 bottle, 17.5-18 oz. for Friday): $1.49
- Aunt Millie's Bread (1 loaf, 22 oz. for Friday): $1.99

Pantry staples needed:
- Olive oil (for searing and roasting Monday, Wednesday, Thursday)
- Garlic (for multiple meals throughout the week)
- Salt and black pepper
- Dried herbs such as thyme, rosemary, or paprika (for chicken and steak seasoning)
- Long-grain white rice (to serve with Monday and Tuesday meals)
- Apple cider vinegar (for Wednesday cabbage slaw)
- Granulated sugar (small pinch for Wednesday slaw dressing)
- Chicken broth (for Thursday sauteed cabbage and celery)