Publix Vegetarian Meal Plan

5-DAY MEAL PLAN

Monday
Meal: Smoky Black Bean and Corn Tacos with Shredded Cheese
Description: Two hearty vegetarian tacos are filled with smoky seasoned black beans, sweet fresh corn cut straight from the cob, and a generous handful of melted shredded cheese. A quick weeknight dinner that comes together in under 30 minutes using sale-priced pantry beans and fresh corn.
Sale items used: GreenWise Organic Beans (black beans, 15-oz can, 1 can), Bulk Sweet Corn (1 ear), Publix Shredded Cheese (16-oz pkg, shared across the week)
Prep time: 25 minutes
Serving note: Use 1 can of black beans (about half for this meal, refrigerate the rest for Thursday), 1 ear of sweet corn (kernels cut off), and about 1/4 cup shredded cheese. Serve in 2 small flour or corn tortillas from your pantry.
Recipes:
- Crispy Black Bean Tacos (Vegetarian, Easily Vegan)

Tuesday
Meal: Roasted Cauliflower and Russet Potato Soup with Sourdough Bread
Description: A thick, warming soup made from oven-roasted cauliflower florets and cubed russet potato, blended smooth and seasoned with garlic and smoked paprika from your pantry. Served with a thick slice of Publix Bakery sourdough bread for dipping.
Sale items used: Broccoli or Cauliflower (1 bunch, shared - use about half the head), Russet Potatoes (approx. 0.75 lb), Sourdough Round Bread (1 loaf, shared across the week)
Prep time: 55 minutes
Serving note: Use about half a head of cauliflower and roughly 0.75 lb of russet potatoes (2 medium potatoes). Roast at 425 degrees F for 25 minutes before blending with vegetable broth. Total time is close to 60 minutes - roast the vegetables while the broth heats to save time. Slice 1 to 2 pieces of sourdough for serving; store remaining bread for snacking.

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

Wednesday
Meal: Caprese Skillet Eggs with Fresh Mozzarella and Baby Bella Mushrooms
Description: Two eggs are cracked into a skillet alongside sauteed sliced baby bella mushrooms and torn fresh mozzarella, then finished with a drizzle of olive oil and fresh basil from your pantry. This satisfying brunch-style dinner is ready in under 20 minutes and showcases the sale-priced mozzarella beautifully.
Sale items used: Nellie's Free Range Eggs (12-ct, 1 carton, shared across the week), GreenWise Organic Baby Bella Mushrooms (8-oz pkg, 1 pkg - use half today, save half for Friday), Belgioioso Fresh Mozzarella (16-oz pkg, use about 3 oz today)
Prep time: 18 minutes
Serving note: Use 2 eggs, about 4 oz of sliced baby bella mushrooms (half the 8-oz pkg), and roughly 3 oz of fresh mozzarella torn into pieces. The remaining mozzarella can be used in salads or snacks later in the week.

Thursday
Meal: Smoky Bush's Bean and Broccoli Rice Bowl
Description: A nourishing rice bowl built on a base of fluffy white rice topped with smoky Bush's beans, tender steamed broccoli florets, and a sprinkle of shredded cheese. The leftover black beans from Monday can be stirred in for extra protein if desired.
Sale items used: Bush's Best Beans (15-oz can, 1 can), Broccoli or Cauliflower (remaining half of broccoli or second bunch - use broccoli here), Publix Shredded Cheese (16-oz pkg, shared)
Prep time: 25 minutes
Serving note: Use 1 can of Bush's beans (about half the can for this meal, refrigerate the rest for later use), 1 to 2 cups of broccoli florets from the remaining half bunch, and about 2 tablespoons of shredded cheese over 1 cup of cooked rice from your pantry. The leftover half-can of black beans from Monday can be stirred in for a heartier bowl.

Check the label: some baked beans are cooked with bacon or pork fat.

Friday
Meal: Kalamata Olive and Baby Bella Mushroom Pasta with Shredded Cheese
Description: A simple but deeply flavorful pasta toss featuring sauteed baby bella mushrooms, briny kalamata olives, garlic, and olive oil, finished with a shower of shredded cheese. This Mediterranean-inspired one-pan dinner uses the remaining mushrooms from Wednesday and comes together in about 25 minutes.
Sale items used: GreenWise Organic Baby Bella Mushrooms (8-oz pkg, remaining half from Wednesday), GreenWise Organic Pitted Kalamata Olives (6-oz jar, 1 jar - use about half), Publix Shredded Cheese (16-oz pkg, shared)
Prep time: 25 minutes
Serving note: Use the remaining 4 oz of baby bella mushrooms, about 10 to 12 kalamata olives (roughly half the 6-oz jar), and 2 to 3 tablespoons of shredded cheese over about 2 oz of dry pasta (roughly 1 cup cooked) from your pantry. Store the remaining olives in the refrigerator for use in salads or snacks.
Recipes:
- Mushroom Olive Pasta | The Rustic Foodie®

SHOPPING LIST

Buy on sale:
- GreenWise Organic Baby Bella Mushrooms, 8-oz pkg (x1 pkg, shared Wednesday and Friday): $2.50
- GreenWise Organic Beans, black beans 15-oz can (x1 can): $1.00
- Bush's Best Beans, 15-oz can (x1 can): $1.25
Check the label: some baked beans are cooked with bacon or pork fat.
- Bulk Sweet Corn, extra large ear (x1 ear): $0.60
- Russet Potatoes (approx. 0.75 lb at $0.99/lb): $0.75
- Broccoli or Cauliflower, bunch (x2 bunches at 2 for $6.00): $6.00
- Publix Shredded Cheese, 16-oz pkg (x1 pkg, note: priced 2 for $11.00 - buy 2 to get the deal, second pkg goes to freezer or snacks): $11.00
- Belgioioso Fresh Mozzarella, 16-oz pkg (x1 pkg): $6.99
- Nellie's Free Range Eggs, large 12-ct (x1 carton): $3.99
- GreenWise Organic Pitted Kalamata Olives, 6-oz jar (x1 jar, note: priced 2 for $8.00 - buy 2 to get the deal, second jar stores in pantry): $8.00
- Sourdough Round Bread, 16-oz (x1 loaf): $4.19

Pantry staples needed:
- Small flour or corn tortillas (for Monday tacos)
- White rice (for Thursday rice bowl)
- Dry pasta such as spaghetti or penne (for Friday pasta)
- Olive oil
- Vegetable broth or bouillon (for Tuesday soup)
- Garlic (fresh or powder)
- Smoked paprika
- Cumin
- Salt and black pepper
- Dried oregano or Italian seasoning
- Fresh or dried basil
- Red pepper flakes (optional)