Meijer Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Shakshuka with Campari Tomatoes and Green Bell Pepper
Description: Two eggs per person are poached directly in a spiced tomato and bell pepper sauce made from Campari tomatoes and diced green bell pepper, served with crusty bread for scooping. This bold, satisfying skillet dinner comes together in under 30 minutes and is naturally vegetarian and protein-rich.
Sale items used: Campari Tomatoes (16 oz.), Locally Grown Green Bell Peppers (x1), Challenge Butter Sticks (for greasing pan)
Prep time: 25 minutes
Serving note: Use the full 16 oz. container of Campari tomatoes, 1 green bell pepper diced, and 4 eggs total (2 per person); serve with sliced Aunt Millie's Bread on the side if desired.
Recipes:
- Vegetarian Shakshuka
- Best Shakshuka Recipe (Easy & Traditional)

Tuesday
Meal: Upgraded Maruchan Ramen Bowls with Soft-Boiled Eggs and Shredded Cabbage
Description: Two packs of Maruchan ramen are elevated with soft-boiled eggs, shredded green cabbage, and a splash of soy sauce and sesame oil from the pantry, turning a humble noodle into a hearty bowl. Each person gets one ramen pack and one soft-boiled egg, with a generous handful of cabbage for crunch and bulk.
Sale items used: Maruchan Ramen (12 pk. - only 2 packs used), Locally Grown Green Cabbage
Prep time: 20 minutes
Serving note: Use 2 ramen packs from the 12-pack, approximately 0.5 lb of cabbage shredded (assume 0.5 lb purchased at $0.69/lb), and 2 eggs total; soft-boil eggs 6 to 7 minutes while broth simmers.

Check the label: broth is often made from chicken or beef. Vegetable broth is the safe choice.

Recipes:
- Vegetarian Ramen with Shiitakes and Soft Eggs

Wednesday
Meal: Bean and Rice Stuffed Green Bell Peppers with Classico Pasta Sauce
Description: Two large green bell peppers are halved, filled with a seasoned mixture of canned white beans and cooked rice, then topped with Classico pasta sauce and baked until tender. This hearty vegetarian main is filling, colorful, and makes great use of the sale bell peppers and sauce.
Sale items used: Locally Grown Green Bell Peppers (x2), Classico Pasta Sauce (15-24 oz. jar)
Prep time: 45 minutes
Serving note: Use 2 bell peppers halved lengthwise (4 halves total, 2 per person), one 15 oz. jar of Classico sauce poured over the top, and one 15 oz. can of white beans mixed with 1 cup cooked rice from pantry; bake at 375 degrees F for 30 minutes.
Recipes:
- Vegetarian Stuffed Peppers Recipe
- Southwestern Vegetarian Stuffed Bell Peppers with Rice

Thursday
Meal: Buttered Egg Noodle Pasta with White Beans and Campari Tomato Pan Sauce
Description: Egg noodles are tossed in melted Challenge butter and combined with canned white beans, then finished with a quick pan sauce of halved Campari tomatoes sauteed in butter with garlic and herbs. The result is a simple, comforting pasta dinner that highlights the sweet acidity of the Campari tomatoes.
Sale items used: Campari Tomatoes (16 oz.), Challenge Butter Sticks
Prep time: 25 minutes
Serving note: Use the full 16 oz. container of Campari tomatoes halved, 2 tablespoons of Challenge butter, and one 15 oz. can of white beans from pantry; cook approximately 4 oz. of egg noodles (pantry staple) per person.

Friday
Meal: Skillet-Fried Cabbage and Egg Hash with Buttered Aunt Millie's Toast
Description: Shredded green cabbage is pan-fried in Challenge butter until golden and slightly caramelized, then scrambled eggs are folded in to create a savory, satisfying hash seasoned with salt, pepper, and a pinch of paprika. Thick slices of Aunt Millie's Bread are buttered and toasted alongside for a hearty, budget-friendly vegetarian breakfast-for-dinner.
Sale items used: Locally Grown Green Cabbage, Challenge Butter Sticks, Aunt Millie's Bread (22 oz. loaf)
Prep time: 20 minutes
Serving note: Use approximately 0.75 lb of cabbage shredded, 4 eggs total (2 per person), 2 tablespoons of Challenge butter, and 2 to 4 slices of Aunt Millie's Bread per person; the loaf and butter will have plenty left over for the week.

SHOPPING LIST

Buy on sale:
- Campari Tomatoes x2 containers (one for Monday shakshuka, one for Thursday pasta): $5.98
- Locally Grown Green Bell Peppers x3 (1 for Monday, 2 for Wednesday): $2.37
- Locally Grown Green Cabbage (approximately 1.25 lbs total for Tuesday and Friday): $0.86
- Maruchan Ramen 12-pack (only 2 packs used this week, rest saved): $3.49
- Classico Pasta Sauce x1 jar: $1.99
- Challenge Butter Sticks 16 oz. (used across Monday, Thursday, and Friday): $3.99
- Aunt Millie's Bread 22 oz. loaf: $1.99

Pantry staples needed:
- Eggs (1 dozen, for shakshuka, ramen bowls, pasta hash, and Friday hash)
- Egg noodles or pasta (for Thursday)
- Canned white beans x2 cans (for Wednesday and Thursday)
- Long grain white rice (for Wednesday stuffed peppers)
- Garlic
- Olive oil or vegetable oil
- Soy sauce
- Sesame oil
- Cumin
- Smoked paprika
- Red pepper flakes
- Salt and black pepper
- Dried oregano or Italian seasoning