Weekly Meal Prep
Using groceries from Gateway Meat Market
Weekly Deals
New Arrivals
Daily Recipe
Fully Loaded Italian Deli Stromboli
A golden-baked pizza crust rolled with layers of smoked ham, spicy salami, sweet bell peppers, and a generous amount of gooey, melted cheese. Served with marinara for dipping.
Ingredients (store items)
- 250 g Deli Express Smoked Honey Ham - $3.97 (ON SALE!)
- 175 g Sliced Salami - $1.97 (ON SALE!)
- 320 g Black Diamond Shredded Mexican Blend - $4.97 (ON SALE!)
- 2 peppers Bell Peppers - $2.49
- 1 medium Yellow Onion - $0.50
Other Ingredients
- 1 lb Store-bought Pizza Dough - $3.00
- 1 tbsp Olive Oil - $0.50
- 1 egg Large Egg - $0.50
- 1 tsp Italian Seasoning - $0.25
- 0.5 tsp Garlic Powder - $0.25
- 1.5 cups Marinara Sauce - $2.50
Nutritional Information (per serving)
Instructions:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Thinly slice the bell peppers and onion. Heat olive oil in a skillet over medium heat. Sauté the peppers and onion until softened, about 5-7 minutes. Set aside to cool slightly.
- On a lightly floured surface, roll out the pizza dough into a large rectangle, approximately 12x16 inches.
- Sprinkle the dough with garlic powder and Italian seasoning, leaving a 1-inch border around the edges.
- Layer the fillings evenly over the dough: start with the smoked ham, followed by the salami, the cooked peppers and onions, and finally, top with the entire bag of shredded cheese.
- Beat the egg in a small bowl to create an egg wash. Brush the egg wash along the 1-inch border of the dough.
- Starting from one of the long sides, tightly roll the dough into a log, tucking in the ends. Place the stromboli seam-side down on the prepared baking sheet.
- Brush the entire top of the stromboli with the remaining egg wash. Cut a few slits in the top to allow steam to escape.
- Bake for 20-25 minutes, or until the crust is deep golden brown and the cheese is bubbly.
- Let the stromboli rest for 10 minutes before slicing into thick pieces. Serve warm with marinara sauce for dipping.
WEEKLY MEALPREP OPTIONS
Weekly Mealprep Recipes using items from this week's flyer. Prioritizes items on sale. Refreshes every Thursday!
Ensure all recipes and flyer items are accurate before preparing.
Roasted Pork Loin with Apple & Onion Gravy
Total: $18.67
Ingredients from Gateway Meat Market:
- 4 lbs Bone-In Pork Loin Roast - $7.08 (ON SALE!)
- 4 lbs Potatoes - $1.99
- 2 lbs Carrots - $1.97
- 2 lbs Onions - $1.97
- 1 lb McIntosh Apples - $1.66
Other Ingredients:
- 0.25 cups Olive Oil - $2.50
- 2 cups Chicken Broth - $2.00
- 3 tbsp All-Purpose Flour - $0.25
- 1 tbsp Dried Thyme - $0.75
- 1 to taste Salt and Black Pepper - $0.50
Recipe & Nutritional Info
Nutritional Information (per serving)
Instructions:
- Preheat oven to 375°F (190°C). Pat the pork loin dry and season generously with salt, pepper, and dried thyme.
- Chop potatoes and carrots into 1-inch pieces. Toss with half the olive oil, salt, and pepper. Spread on a large roasting pan.
- Heat remaining olive oil in a large skillet over medium-high heat. Sear the pork loin on all sides until golden brown. Place the pork on top of the vegetables in the roasting pan.
- Roast for 60-90 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- While pork roasts, thinly slice onions and apples. Sauté in the same skillet used for the pork until softened and caramelized, about 15-20 minutes.
- Remove pork and vegetables from the pan and let the pork rest for 10 minutes before slicing. Keep vegetables warm.
- Place the roasting pan over two burners on medium heat. Whisk in the flour into the pan drippings. Slowly whisk in the chicken broth, scraping up any browned bits. Add the sautéed apples and onions. Bring to a simmer and cook until thickened, about 5 minutes.
- Slice the pork and portion into 8 meal prep containers with roasted vegetables, and top with the apple and onion gravy.
Why prepare this recipe?
A Classic Sunday Roast, Reimagined for the Week
This dish evokes the comforting feeling of a family Sunday dinner. The sweetness of the apples and onions cuts through the richness of the pork, creating a perfectly balanced and savory gravy. It's a hearty, satisfying meal perfect for chilly evenings or a substantial weekday lunch.
Smart savings
Maximize the Sale
The star of this dish is the Bone-In Pork Loin Roast, a fantastic sale item. Using in-store staples like potatoes, carrots, and onions keeps the cost per serving incredibly low. If you don't have chicken broth, water with a bouillon cube works just as well. Any type of apple on hand will work in the gravy.
Chef-style Tips & Variations
Pro Tips for Perfect Pork
Don't skip the sear! Searing the pork before roasting creates a delicious crust and locks in the juices. Let it rest! Allowing the pork to rest for at least 10 minutes before slicing is crucial for a tender, juicy result. For storage, keep the gravy in a separate small container to pour over when reheating to prevent the vegetables from getting soggy.
Philly-Style Shaved Beef Hoagies
Total: $39.87
Ingredients from Gateway Meat Market:
- 3 lbs Eye of Round Roast - $20.91 (ON SALE!)
- 2 lbs Green Peppers - $3.94
- 2 lbs Onions - $1.97
Other Ingredients:
- 8 slices Provolone Cheese - $4.50
- 8 rolls Hoagie Rolls - $6.00
- 2 tbsp Olive Oil - $1.25
- 2 tbsp Worcestershire Sauce - $0.50
- 1 tsp Garlic Powder - $0.30
- 1 to taste Salt and Black Pepper - $0.50
Recipe & Nutritional Info
Nutritional Information (per serving)
Instructions:
- Preheat oven to 300°F (150°C). Season the eye of round roast with salt, pepper, and garlic powder.
- Roast the beef for about 2-2.5 hours, or until an instant-read thermometer inserted into the center reads 135°F (57°C) for medium-rare.
- Remove the roast from the oven, wrap tightly in foil, and refrigerate for at least 4 hours, or preferably overnight. This makes it firm and easy to slice thinly.
- Once chilled, use a very sharp knife or a meat slicer to shave the beef as thinly as possible.
- Slice the green peppers and onions. Heat olive oil in a large skillet over medium-high heat and sauté the vegetables until soft and slightly caramelized, about 10-12 minutes.
- Add the shaved beef to the skillet with the vegetables. Add the Worcestershire sauce and toss everything together for 2-3 minutes until the beef is heated through.
- To meal prep, portion the beef and vegetable mixture into 8 containers. Pack the hoagie rolls and cheese slices separately.
- When ready to eat, toast a roll, top with cheese to melt, and pile on the reheated beef mixture.
Why prepare this recipe?
A Taste of Philadelphia, Made for the Week
This recipe captures the essence of the iconic Philly cheesesteak in a meal-prep-friendly format. By roasting the beef whole and slicing it cold, you get incredibly tender, flavorful meat without the need for a deli slicer. It's a hearty, satisfying sandwich that feels like a treat any day of the week.
Smart savings
Smart Roast Savings
The Eye of Round Roast on sale is a lean, economical cut perfect for this application. Roasting it yourself is far cheaper than buying pre-sliced deli roast beef. Using in-store regular priced peppers and onions adds bulk and flavor without breaking the bank. For a cheesier experience, the Black Diamond Shredded Mexican Blend on sale could be used instead of provolone.
Chef-style Tips & Variations
The Secret to Thin Slices
The key to perfect shaved beef is chilling the roast completely before slicing. Don't rush this step! A partially frozen roast is even easier to slice thinly. To reheat, sprinkle the meat mixture with a tablespoon of water or beef broth before microwaving to keep it from drying out.
Italian Deli Pasta Salad
Total: $21.89
Ingredients from Gateway Meat Market:
- 175 g Sliced Salami - $1.97 (ON SALE!)
- 250 g Deli Express Smoked Honey Ham - $3.97 (ON SALE!)
- 1 lb Cluster Tomatoes - $0.27 (ON SALE!)
- 320 g Black Diamond Shredded Mexican Blend - $4.97 (ON SALE!)
- 1 each English Cucumber - $1.97
- 0.5 lbs Red Onion - $0.99
Other Ingredients:
- 500 g Rotini Pasta - $2.00
- 1 cup Italian Dressing - $3.50
- 1 can Canned Sliced Black Olives - $2.25
Recipe & Nutritional Info
Nutritional Information (per serving)
Instructions:
- Cook rotini pasta according to package directions. Drain and rinse with cold water to cool it down quickly. Set aside.
- Chop the salami and honey ham into bite-sized pieces.
- Halve or quarter the cluster tomatoes, dice the English cucumber, and finely dice the red onion.
- Drain the can of black olives.
- In a very large bowl, combine the cooled pasta, chopped salami, ham, tomatoes, cucumber, red onion, and black olives.
- Add the shredded Mexican cheese blend to the bowl.
- Pour the Italian dressing over the salad and toss everything together until well combined.
- Portion the pasta salad into 8 meal prep containers and refrigerate.
Why prepare this recipe?
A Picnic-Perfect Pasta Salad
This pasta salad is the ultimate easy-to-make, easy-to-eat meal. It's packed with savory deli meats and fresh vegetables, making it a complete meal in one bowl. Perfect for a quick lunch, a potluck, or a picnic, it's a dish that gets even better as the flavors meld in the fridge.
Smart savings
Sale Aisle Superstar
This recipe is a masterclass in using sale items! We've incorporated Sliced Salami, Smoked Honey Ham, Cluster Tomatoes, and Shredded Mexican Blend cheese. Using a bottled Italian dressing is a time-saver, but for extra savings, you can whisk together olive oil, red wine vinegar, and some dried Italian herbs from your pantry.
Chef-style Tips & Variations
Keep it Fresh
Pasta salad can absorb dressing as it sits. If it seems a little dry after a day or two, simply add a splash more dressing and toss before serving. For extra flavor, feel free to add other ingredients like marinated artichoke hearts or pepperoncini. This salad will keep well in the refrigerator for up to 4 days.
Roasted Tomato and White Bean Soup
Total: $17.49
Ingredients from Gateway Meat Market:
- 3 lbs Cluster Tomatoes - $0.81 (ON SALE!)
- 2 lbs Onions - $1.97
- 1 lb Carrots - $0.99
- 1 each Celery - $2.97
Other Ingredients:
- 2 cans Canned Cannellini Beans - $3.00
- 6 cups Vegetable Broth - $4.00
- 1 head Garlic - $1.00
- 3 tbsp Olive Oil - $1.50
- 2 tsp Dried Oregano - $0.75
- 1 to taste Salt and Black Pepper - $0.50
Recipe & Nutritional Info
Nutritional Information (per serving)
Instructions:
- Preheat oven to 400°F (200°C). Halve the tomatoes and one of the onions. Slice the top off the head of garlic. Place on a baking sheet, drizzle with 2 tbsp olive oil, season with salt and pepper, and roast for 30-35 minutes until softened and slightly charred.
- While the tomatoes roast, dice the remaining onion, the carrots, and the celery stalks.
- Heat the remaining 1 tbsp of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery and cook until softened, about 8-10 minutes.
- Squeeze the roasted garlic cloves out of their skins into the pot. Add the roasted tomatoes and onion. Stir in the dried oregano.
- Pour in the vegetable broth. Bring to a simmer. Rinse and drain the cannellini beans and add them to the pot.
- Simmer for 20 minutes to allow the flavors to meld. Season with salt and pepper to taste.
- You can serve the soup chunky, or use an immersion blender to blend it until it reaches your desired consistency (partially or fully smooth).
- Ladle the soup into 8 meal prep containers. Let cool before refrigerating.
Why prepare this recipe?
Deep Flavor from Simple Ingredients
This soup proves that vegetarian meals can be incredibly hearty and satisfying. Roasting the tomatoes and garlic is the secret step that transforms them from simple ingredients into a base of deep, sweet, and complex flavor. It's a comforting, healthy meal that feels like a warm hug in a bowl.
Smart savings
Veggie Power Savings
This recipe is incredibly budget-friendly, built around sale-priced Cluster Tomatoes and affordable pantry staples. Canned beans are an inexpensive source of protein and fiber. To make it even cheaper, you can use water instead of vegetable broth and add extra herbs and seasonings for flavor.
Chef-style Tips & Variations
Blending and Storing
For a creamier texture without adding dairy, blend a cup of the soup (with beans) separately until smooth and stir it back into the pot. This soup freezes beautifully! Pour cooled soup into freezer-safe containers, leaving an inch of space at the top, and it will last for up to 3 months.