Meijer Standard Meal Plan

BUDGET RATIONALE

Why these meals: This week's flyer is genuinely loaded with affordable chicken and pork options, so four of the five nights lean on proteins that cost well under $2 per serving. The bone-in chicken thighs at $1.49/lb are the standout deal of the week - they anchor Monday's skillet dinner for under $4 total on protein. Brats at $3.99 a pack, the Smithfield pork tenderloin at $5.99 flat, and boneless skinless chicken thighs at $1.99/lb round out the other economical nights with real variety in cooking method and flavor. The T-Bone steak and salmon were both skipped: the T-Bone runs over $25 for four people and the salmon package is only 9 oz., meaning two packages are needed at nearly $18 just for protein. Instead, Friday uses Certified Angus Beef Ground Chuck as the week's one slightly elevated protein - it delivers a satisfying, beefy burger night at roughly $8 for the meat, which is the best value among the remaining options and keeps the week's total comfortably in range.

5-DAY MEAL PLAN

Monday
Meal: Pan-Seared Bone-In Chicken Thighs with Sauteed Green Bell Peppers and Cabbage Slaw
Description: Bone-in chicken thighs are seasoned and seared in a skillet until the skin is golden and the meat is cooked through, then served alongside quickly sauteed green bell peppers for color and bite. A simple shredded green cabbage slaw dressed with Duke's Mayonnaise rounds out the plate with crunch and a cool contrast to the hot chicken.
Sale items used: Fresh from Meijer Family Pack Chicken Thighs, Locally Grown Green Bell Peppers, Locally Grown Green Cabbage, Duke's Mayonnaise
Prep time: 40 minutes
Serving note: Use 2.5 lbs of Fresh from Meijer Family Pack Chicken Thighs (about 6-7 thighs for 4 people). Buy 2 Locally Grown Green Bell Peppers and slice for sauteing. Use approximately 1 lb of Locally Grown Green Cabbage for the slaw, dressed with a few spoonfuls of Duke's Mayonnaise from the 30 oz. jar (the jar will carry over to other meals this week).
Recipes:
- One-Pan Chicken Thighs with Sautéed Cabbage and Potatoes

Tuesday
Meal: Skillet-Browned Brats with Sauteed Bell Peppers and Campari Tomatoes on Aunt Millie's Bread
Description: Fresh from Meijer Brats are sliced and browned in a skillet until cooked through and nicely caramelized on the cut sides, then tossed with sauteed green bell peppers and halved Campari tomatoes that soften and release their juices into a quick pan sauce. Everything is piled onto toasted Aunt Millie's Bread for a hearty, satisfying open-face sandwich dinner.
Sale items used: Bell's Beer or Fresh from Meijer Brats, Locally Grown Green Bell Peppers, Campari Tomatoes, Aunt Millie's Bread
Prep time: 30 minutes
Serving note: Use 1 package (19 oz.) of Fresh from Meijer Brats, which comfortably feeds 4 when sliced and combined with vegetables. Use 2 Locally Grown Green Bell Peppers and 1 package (16 oz.) of Campari Tomatoes. Use 1 loaf of Aunt Millie's Bread (22 oz.), toasting 2 slices per person; remaining bread can be used for lunches.

Wednesday
Meal: Oven-Roasted Smithfield Pork Tenderloin with Braised Green Cabbage
Description: The Smithfield Pork Loin Filet is seasoned with pantry spices and roasted in the oven until juicy and just cooked through, then sliced into medallions and served with tender braised green cabbage cooked down in a little butter and broth until silky and sweet. This is a clean, elegant weeknight dinner that comes together with minimal prep and delivers big flavor from simple ingredients.
Sale items used: Smithfield Pork Loin Filet or Tenderloin, Locally Grown Green Cabbage, Challenge Butter Sticks or Cubes
Prep time: 45 minutes
Serving note: Use 1 package of Smithfield Pork Loin Filet or Tenderloin (19.2-27.2 oz.), which feeds 4 people generously when sliced. Use approximately 1 lb of Locally Grown Green Cabbage for braising. Use 1 package (16 oz.) of Challenge Butter Sticks or Cubes; only 1-2 tablespoons are needed for this meal, and the rest carries over for the week.
Recipes:
- Roasted Pork Tenderloin & Cabbage

Thursday
Meal: Creamy Alfredo Pasta with Boneless Skinless Chicken Thighs and Campari Tomatoes
Description: Boneless skinless chicken thighs are seasoned and cooked in a skillet until golden and fully cooked, then sliced and tossed with pasta and Classico Creamy Alfredo Pasta Sauce warmed in the same pan. Halved Campari tomatoes are stirred in at the end for a burst of brightness and color that cuts through the richness of the sauce.
Sale items used: Fresh from Meijer Family Pack Boneless Skinless Chicken Thighs, Classico Pasta Sauce or Creamy Alfredo Pasta Sauce, Campari Tomatoes
Prep time: 35 minutes
Serving note: Use 1.5 lbs of Fresh from Meijer Family Pack Boneless Skinless Chicken Thighs for 4 people. Use 1 jar (15-24 oz.) of Classico Creamy Alfredo Pasta Sauce. Use 1 package (16 oz.) of Campari Tomatoes. Cook 12 oz. of pasta from pantry to serve alongside. Chicken thighs should reach 165 degrees F internal temperature before slicing.
Recipes:
- Chicken Pasta in Sun-Dried Tomato Parmesan Sauce

Friday
Meal: Skillet-Smashed Certified Angus Beef Ground Chuck Burgers with Kraft Singles on Aunt Millie's Bread
Description: Ground chuck is formed into thin patties and smashed hard onto a hot skillet, creating a deeply browned, crispy-edged crust that makes these burgers exceptionally flavorful and satisfying. Each burger is topped with a Kraft Single that melts over the patty in the last minute of cooking, then served on Aunt Millie's Bread with Duke's Mayonnaise and shredded green cabbage for crunch.
Sale items used: Certified Angus Beef Ground Chuck, Kraft Singles, Aunt Millie's Bread, Duke's Mayonnaise, Locally Grown Green Cabbage
Prep time: 25 minutes
Serving note: Use 1.5 lbs of Certified Angus Beef Ground Chuck, forming 4 patties (about 6 oz. each before cooking). Use 4 slices of Kraft Singles from the 1 package (14.7-16 oz.) purchased. Use 1 loaf of Aunt Millie's Bread (22 oz.) for buns, 2 slices per person. Use a few spoonfuls of Duke's Mayonnaise from the jar purchased Monday. Use approximately 0.5 lb of Locally Grown Green Cabbage, shredded, as a topping.

SHOPPING LIST

Buy on sale:
- Fresh from Meijer Family Pack Chicken Thighs (2.5 lbs): $3.73
- Fresh from Meijer Family Pack Boneless Skinless Chicken Thighs (1.5 lbs): $2.99
- Bell's Beer or Fresh from Meijer Brats (x1 package, 19 oz.): $3.99
- Smithfield Pork Loin Filet or Tenderloin (x1 package): $5.99
- Certified Angus Beef Ground Chuck (1.5 lbs): $7.94
- Locally Grown Green Bell Peppers (x4 peppers): $3.16
- Locally Grown Green Cabbage (2.5 lbs): $1.73
- Campari Tomatoes (x2 packages, 16 oz. each): $5.98
- Classico Pasta Sauce or Creamy Alfredo Pasta Sauce (x1 jar): $1.99
- Aunt Millie's Bread (x2 loaves, 22 oz. each): $3.98
- Duke's Mayonnaise (x1 jar, 30 oz.): $3.99
- Kraft Singles (x1 package): $4.49
- Challenge Butter Sticks or Cubes (x1 package, 16 oz.): $3.99

Pantry staples needed:
- Dry pasta (penne or fettuccine, about 12 oz.)
- Olive oil or neutral cooking oil
- Salt and black pepper
- Garlic powder
- Onion powder
- Paprika
- Chicken or vegetable broth (for braising cabbage on Wednesday)
- Apple cider vinegar or white vinegar (optional, for cabbage slaw dressing)
- Sugar (optional, for slaw dressing)