Weekly Meal Prep
Using groceries from Gateway Meat Market
Weekly Deals
New Arrivals
Price Drops
Daily Recipe
Smoky Chorizo & Potato Skillet with Sunny-Side Eggs
A hearty, one-pan wonder featuring crispy potatoes, smoky diced chorizo, and sweet peppers, all topped with a perfectly runny sunny-side-up egg. A flavor-packed meal perfect for brunch, lunch, or dinner!
Ingredients (store items)
- 2 lb Potatoes - $0.37 (ON SALE!)
- 1 large Onion - $0.37 (ON SALE!)
- 500 g Diced Chorizo - $4.99
- 1 each Bell Pepper (any color) - $1.24
- 4 each Large Eggs - $1.33
- 0.5 cup Shredded Mexican Cheese Blend - $0.78 (ON SALE!)
Other Ingredients
- 2 tbsp Olive Oil - $0.50
- 2 cloves Garlic - $0.40
- 1 tsp Smoked Paprika - $0.30
- 1 to taste Salt and Black Pepper - $0.10
- 2 stalks Green Onions - $1.00
Nutritional Information (per serving)
Instructions:
- Wash and dice the potatoes into 1/2-inch cubes. No need to peel. Finely chop the onion and bell pepper. Mince the garlic.
- Heat olive oil in a large cast-iron skillet or non-stick pan over medium-high heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until they start to become golden and crispy.
- Add the chopped onion and bell pepper to the skillet. Cook for another 5-7 minutes, until the vegetables soften.
- Push the potato and veggie mixture to the sides of the pan, creating a space in the center. Add the diced chorizo to the center and cook for 4-5 minutes, until it's slightly crisped and has rendered its flavorful oils.
- Stir the chorizo into the potato mixture. Add the minced garlic and smoked paprika, and season with salt and pepper. Cook for another minute until fragrant.
- Create four small wells in the hash mixture. Crack one egg into each well.
- Reduce the heat to medium-low, cover the skillet, and cook for 4-6 minutes, or until the egg whites are set but the yolks are still runny.
- Remove from heat. Sprinkle generously with the shredded cheese blend and sliced green onions. Serve immediately, directly from the skillet.
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.
Smoky BBQ Pork Ribs with Loaded Potato Wedges
Total: $43.86
Ingredients from Gateway Meat Market:
- 8 lbs Pork Side Ribs - $19.76 (ON SALE!)
- 6 lbs Potatoes - $0.74 (ON SALE!)
- 375 g Canadian Butcher Bacon - $5.97 (ON SALE!)
- 320 g Black Diamond Shredded Mexican Blend - $4.97 (ON SALE!)
- 250 ml Scotsburn Restaurant Sour Cream - $2.97
Other Ingredients:
- 2 cups BBQ Sauce - $4.50
- 3 tbsp Olive Oil - $0.75
- 2 tbsp Smoked Paprika - $1.50
- 2 tbsp Garlic Powder - $1.20
- 1 bunch Green Onions - $1.50
Recipe & Nutritional Info
Nutritional Information (per serving)
Instructions:
- Preheat oven to 300°F (150°C). Season ribs with smoked paprika, garlic powder, salt, and pepper. Wrap tightly in foil and bake for 2.5-3 hours until tender.
- Meanwhile, cut potatoes into wedges. Toss with olive oil, salt, and pepper. Spread on a baking sheet.
- Once ribs are done, increase oven to 400°F (200°C). Place potato wedges in the oven and bake for 30-40 minutes, flipping halfway, until golden and crispy.
- While potatoes cook, unwrap the ribs, brush generously with BBQ sauce, and bake or broil for another 10-15 minutes until the sauce is caramelized.
- Cook bacon until crispy, then crumble. Slice green onions.
- In the last 5 minutes of cooking, sprinkle the potato wedges with shredded cheese and crumbled bacon, and return to the oven to melt.
- Divide the ribs and loaded potato wedges among 8 meal prep containers. Garnish wedges with sour cream and green onions.
Why prepare this recipe?
This meal is a nod to classic North American comfort food, perfect for a hearty weekly meal. The smoky, sweet ribs paired with cheesy, savory potatoes create a satisfying flavor combination that feels like a weekend feast, any day of the week.
Smart savings
Utilizing pork side ribs and potatoes when they're on sale makes this indulgent-tasting meal incredibly budget-friendly. You can swap the Mexican cheese blend for any shredded cheese you have on hand, and any brand of BBQ sauce will work wonders.
Chef-style Tips & Variations
For extra tender ribs, you can boil them for 45 minutes before baking. This renders some fat and shortens oven time. The loaded wedges can be customized with jalapeños or different herbs. Store in airtight containers for up to 4 days.
Hungarian Beef Goulash
Total: $40.46
Ingredients from Gateway Meat Market:
- 4 lbs Boneless Stew Beef - $23.88 (ON SALE!)
- 2 lbs Onions - $0.37 (ON SALE!)
- 2 lbs Carrots - $0.37 (ON SALE!)
- 3 lbs Potatoes - $0.37 (ON SALE!)
- 1 4 pack Mixed Peppers - $4.97
Other Ingredients:
- 0.25 cup Sweet Paprika - $3.50
- 6 cups Beef Broth - $4.00
- 6 oz Tomato Paste - $1.50
- 1 head Garlic - $1.00
- 3 tbsp Vegetable Oil - $0.50
Recipe & Nutritional Info
Nutritional Information (per serving)
Instructions:
- Pat the stew beef dry and season with salt and pepper. In a large pot or Dutch oven, heat oil over medium-high heat and brown the beef in batches. Set aside.
- Reduce heat to medium, add chopped onions and cook until softened, about 8 minutes. Add minced garlic and chopped peppers, cooking for another 2 minutes.
- Stir in the sweet paprika and tomato paste, and cook for 1 minute until fragrant.
- Return the beef to the pot. Add the beef broth, scraping up any browned bits from the bottom. Bring to a simmer.
- Reduce heat to low, cover, and let it simmer for at least 2 hours, or until the beef is tender.
- Add the diced carrots and potatoes, and continue to simmer for another 45-60 minutes, or until the vegetables are cooked through and the stew has thickened.
- Season with additional salt and pepper to taste. Divide evenly among 8 meal prep containers.
Why prepare this recipe?
Hungarian Goulash is a world-renowned comfort food, originating from medieval shepherds in Hungary. Its signature deep red color and rich flavor come from a generous amount of sweet paprika. This version is a hearty, one-pot meal perfect for chilly evenings or satisfying weekly lunches.
Smart savings
This recipe is a masterclass in budget cooking, transforming sale-priced stew beef and root vegetables into a gourmet meal. Making a large batch is economical and perfect for meal prep. You can serve it as is, or over egg noodles to stretch it even further.
Chef-style Tips & Variations
For the best flavor, use high-quality sweet Hungarian paprika. Don't rush the simmering process; the long cooking time is key to tender beef. The goulash tastes even better the next day as the flavors meld. It freezes beautifully for up to 3 months.
Farmer's Sausage & Pepper Skillet with Roasted Potatoes
Total: $24.76
Ingredients from Gateway Meat Market:
- 2 9 pack Farmer's Sausages - $15.94 (ON SALE!)
- 4 lbs Potatoes - $1.48 (ON SALE!)
- 2 large Onions - $0.37 (ON SALE!)
- 1 4 pack Mixed Peppers - $4.97
Other Ingredients:
- 3 tbsp Olive Oil - $0.75
- 4 cloves Garlic - $0.50
- 2 tsp Italian Seasoning - $0.75
Recipe & Nutritional Info
Nutritional Information (per serving)
Instructions:
- Preheat oven to 400°F (200°C). Dice the potatoes into 1-inch cubes. Toss with 2 tbsp olive oil, salt, pepper, and Italian seasoning. Spread on a large baking sheet and roast for 35-45 minutes, until golden and tender.
- While potatoes are roasting, slice the Farmer's Sausages into 1-inch thick coins. Slice the onions and peppers into strips.
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the sausage slices and cook until browned on both sides, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add the onions and peppers. Sauté for 8-10 minutes, until softened and slightly caramelized.
- Mince the garlic and add it to the skillet, cooking for another minute until fragrant.
- Return the browned sausage to the skillet with the peppers and onions. Stir to combine and heat through.
- Once potatoes are roasted, divide them evenly among 8 meal prep containers. Top with the sausage, pepper, and onion mixture.
Why prepare this recipe?
This skillet meal is the definition of simple, hearty, and satisfying. It's a versatile dish that brings together the robust flavor of Farmer's sausage with the natural sweetness of peppers and onions, all grounded by earthy roasted potatoes. It's a perfect, no-fuss weeknight dinner that transitions beautifully into a pre-packed lunch.
Smart savings
This recipe shines by using on-sale Farmer's sausage and potatoes as its base. 'Mixed Peppers' packs are often more economical than buying individual peppers. You can use any type of sausage you find on sale, like Mozzarella or Italian, for a different flavor profile.
Chef-style Tips & Variations
For extra flavor, deglaze the pan with a splash of white wine or chicken broth after cooking the vegetables before you return the sausage. For a bit of heat, add a pinch of red pepper flakes with the garlic. The components can be stored together or separately to maintain the texture of the potatoes.
Creamy Potato and Carrot Curry with Chickpeas
Total: $21.96
Ingredients from Gateway Meat Market:
- 3 lbs Potatoes - $0.37 (ON SALE!)
- 2 lbs Carrots - $0.37 (ON SALE!)
- 1 lb Onions - $0.37 (ON SALE!)
Other Ingredients:
- 3 cans Canned Chickpeas - $4.50
- 2 cans Full-Fat Coconut Milk - $5.00
- 4 tbsp Yellow Curry Powder - $2.50
- 5 cloves Garlic - $0.60
- 2 inch piece Ginger - $0.75
- 2 cups Vegetable Broth - $1.50
- 10 oz Spinach - $3.50
- 8 cups Cooked Rice - $2.50
Recipe & Nutritional Info
Nutritional Information (per serving)
Instructions:
- Dice the onions, peel and chop the potatoes and carrots into 1-inch chunks. Mince the garlic and grate the ginger.
- In a large pot, heat a little oil over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the garlic and ginger, and cook for another minute until fragrant. Stir in the curry powder and cook for 30 seconds.
- Add the potatoes, carrots, coconut milk, and vegetable broth to the pot. Bring to a simmer.
- Reduce heat, cover, and let it cook for 20-25 minutes, or until the potatoes and carrots are tender.
- Drain and rinse the chickpeas, then add them to the pot. Stir in the spinach and cook for another 2-3 minutes until the spinach has wilted.
- Season with salt and pepper to taste.
- Serve the curry over cooked rice, dividing it evenly among 8 meal prep containers.
Why prepare this recipe?
This curry is a beautiful example of how simple, inexpensive vegetables can be transformed into an incredibly flavorful and satisfying meal. It's a comforting, plant-based dish inspired by Southeast Asian flavors, perfect for a healthy and filling lunch that will keep you energized throughout the day.
Smart savings
This recipe is the ultimate budget-friendly meal, built entirely around on-sale root vegetables. Canned chickpeas are a very affordable source of protein. To save more, cook your rice from a large bag instead of buying pre-cooked pouches. Any hearty greens can be used in place of spinach.
Chef-style Tips & Variations
For a richer flavor, toast the curry powder in the dry pot for 30 seconds before adding oil. A squeeze of lime juice at the end will brighten up all the flavors. The curry will thicken as it cools; you can add a splash of water or broth when reheating if needed. It stores well for up to 5 days.