Weekly Meal Prep
Using groceries from Gateway Meat Market
Weekly Deals
Price Drops
Daily Recipe
Ultimate Crispy Salami & Provolone Melts
Golden-crisp sourdough bread piled high with savory salami and gooey provolone-style cheese, grilled to perfection with a zesty garlic herb butter.
Ingredients (store items)
- 1 loaf Ace Bistro Sourdough - $5.97 (ON SALE!)
- 175 g Centsibles Salami - $1.97 (ON SALE!)
- 24 slices Armstrong Cheese Melts - $4.97
- 56 g Saputo Salted Butter - $6.97
Other Ingredients
- 1 tsp Garlic Powder - $2.00
- 1 tsp Dried Italian Herbs - $2.00
Nutritional Information (per serving)
Instructions:
- In a small bowl, combine the softened butter with garlic powder and dried Italian herbs. Mix well to create a fragrant herb butter.
- Lay out 8 slices of sourdough bread. Spread a thin layer of the herb butter on one side of each slice.
- On the unbuttered side of 4 slices of bread, layer 3 slices of Armstrong Cheese Melts, then about 44g (approx. 1/4 of the package) of Centsibles Salami, and finally another 3 slices of cheese.
- Top with the remaining 4 slices of sourdough, buttered side facing out.
- Heat a large skillet or griddle over medium-low heat. Place the sandwiches in the skillet, buttered side down. Cook for 4-5 minutes per side, or until the bread is golden brown and crispy, and the cheese is completely melted and gooey. Press gently with a spatula occasionally to ensure even cooking.
- Remove from heat, let rest for a minute, then slice diagonally and serve immediately.
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.
Herb Roasted Pork Loin with Root Vegetables
Total: $24.54
Ingredients from Gateway Meat Market:
- 4.0 lbs Boneless Pork Loin Roast - $9.88 (ON SALE!)
- 3.0 lbs Potatoes - $1.49
- 1.5 lbs Carrots - $1.48
- 2.0 each Broccoli - $7.94
Other Ingredients:
- 0.5 cup Olive Oil - $2.00
- 2.0 tbsp Dried Rosemary - $0.50
- 2.0 tbsp Dried Thyme - $0.50
- 1.0 tbsp Garlic Powder - $0.25
- 1.0 tbsp Salt - $0.25
- 1.0 tsp Black Pepper - $0.25
Recipe & Nutritional Info
Nutritional Information (per serving)
Instructions:
- Preheat oven to 400°F (200°C).
- Wash and chop potatoes and carrots into 1-inch pieces. Cut broccoli into florets. Toss all vegetables with 1/4 cup olive oil, salt, pepper, garlic powder, rosemary, and thyme.
- Pat the pork loin dry. Rub with remaining 1/4 cup olive oil, salt, pepper, rosemary, and thyme.
- Place pork loin in a roasting pan. Arrange vegetables around the pork.
- Roast for 30 minutes, then reduce heat to 375°F (190°C) and continue roasting for another 40-60 minutes, or until the internal temperature of the pork reaches 145°F (63°C) and vegetables are tender. Stir vegetables halfway through cooking.
- Remove from oven, tent with foil, and let rest for 10 minutes before slicing the pork. Divide evenly into 8 meal prep containers.
Why prepare this recipe?
This Herb Roasted Pork Loin with Root Vegetables is a classic comfort meal, perfect for a cozy weeknight or a hearty Sunday supper. The simple yet flavorful seasoning allows the natural goodness of the pork and vegetables to shine. It's a dish that evokes images of family gatherings and wholesome, home-cooked goodness.
Smart savings
Utilizing the sale-priced boneless pork loin roast is key to this budget-friendly meal. Potatoes and carrots are also economical staples that stretch the meal. For extra savings, consider buying a larger bag of potatoes and using them across multiple meals. Swap broccoli for other in-season, cheaper vegetables like cabbage or turnip.
Chef-style Tips & Variations
For extra flavor, sear the pork loin in an oven-safe skillet on all sides before roasting. Don't overcrowd the roasting pan with vegetables; use two pans if necessary to ensure they roast rather than steam. Leftovers can be stored in airtight containers for up to 4 days. Reheat gently in the microwave or oven.
Smoked Garlic Sausage & Pepper Stir-fry with Jasmine Rice
Total: $30.60
Ingredients from Gateway Meat Market:
- 1.5 kg Smoked Garlic Sausage - $8.98 (ON SALE!)
- 2.0 packs Rainbow Peppers - $9.94
- 1.0 lb Onions - $0.99
- 454.0 g Mushrooms - $3.94
Other Ingredients:
- 3.0 cups dry Jasmine Rice - $3.00
- 0.5 cup Soy Sauce - $1.00
- 2.0 inches Fresh Ginger - $0.75
- 4.0 cloves Garlic Cloves - $0.50
- 2.0 tbsp Sesame Oil - $0.50
- 1.0 cup Chicken Broth - $1.00
Recipe & Nutritional Info
Nutritional Information (per serving)
Instructions:
- Cook jasmine rice according to package directions. Set aside.
- Slice smoked garlic sausage into 1/2-inch rounds. Slice bell peppers, onions, and mushrooms.
- In a large wok or skillet, heat 1 tbsp sesame oil over medium-high heat. Add sausage and cook until lightly browned. Remove from pan and set aside.
- Add another tbsp sesame oil to the wok. Add onions, minced ginger, and minced garlic. Stir-fry for 2 minutes until fragrant.
- Add bell peppers and mushrooms to the wok. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- Return sausage to the wok. Pour in soy sauce and chicken broth. Bring to a simmer and cook for 2-3 minutes until sauce slightly thickens.
- Divide rice and stir-fry mixture evenly into 8 meal prep containers.
Why prepare this recipe?
Inspired by Asian-style flavors, this Smoked Garlic Sausage & Pepper Stir-fry is a hearty and quick meal that's perfect for busy weeknights. The robust flavor of the smoked sausage pairs wonderfully with the crisp-tender vegetables and savory sauce, making it a satisfying and globally-inspired dish.
Smart savings
The use of sale-priced smoked garlic sausage is a fantastic way to keep this meal affordable. By using a variety of in-season vegetables like peppers and mushrooms, you add nutrition without breaking the bank. Consider using frozen stir-fry vegetable mixes when fresh options are expensive.
Chef-style Tips & Variations
For best results, cook the stir-fry in batches if your wok isn't large enough to avoid overcrowding, which can lead to steaming instead of stir-frying. Adjust the amount of soy sauce to your preference. A dash of sriracha or chili flakes can add a nice kick. Store in the fridge for up to 4 days.
Honey Ham & Mexicana Cheese Lunch Bowls
Total: $36.87
Ingredients from Gateway Meat Market:
- 650.0 g Western Family Half Honey Ham - $7.97 (ON SALE!)
- 590.0 g Cracker Barrel Mexicana Shredded Cheese - $7.97 (ON SALE!)
- 2.0 each English Cucumber - $3.94
- 0.5 lb Red Onion - $0.99
Other Ingredients:
- 2.0 bags Mixed Greens - $6.00
- 2.0 pints Cherry Tomatoes - $8.00
- 1.0 cup Honey Mustard Dressing - $2.00
Recipe & Nutritional Info
Nutritional Information (per serving)
Instructions:
- Slice the Western Family Half Honey Ham into bite-sized pieces or thin strips.
- Dice the English cucumbers and chop the red onion. Halve the cherry tomatoes.
- In each of the 8 meal prep containers, place a bed of mixed greens.
- Arrange equal portions of sliced ham, Mexicana shredded cheese, diced cucumber, chopped red onion, and cherry tomatoes over the greens.
- Portion the honey mustard dressing into small, separate containers or drizzle lightly over each bowl just before serving.
- Seal containers and refrigerate until ready to eat.
Why prepare this recipe?
These Honey Ham & Mexicana Cheese Lunch Bowls are a delightful nod to classic deli flavors, reimagined for convenient meal prep. They offer a refreshing and light alternative to cooked meals, perfect for a quick and satisfying lunch. The combination of sweet ham, tangy cheese, and crisp veggies is both familiar and exciting.
Smart savings
Leveraging the sale on Western Family Half Honey Ham and Cracker Barrel Mexicana Shredded Cheese makes these bowls very economical. Fresh produce like cucumbers and red onions are also budget-friendly. To save more, consider making your own honey mustard dressing with pantry staples.
Chef-style Tips & Variations
To keep the greens fresh, place a paper towel on top before sealing the container. For varied texture, add some croutons or toasted nuts just before eating. These bowls are best consumed within 3-4 days to ensure vegetable freshness.
Mediterranean Plant-Based Pepperoni Pasta Salad
Total: $36.43
Ingredients from Gateway Meat Market:
- 350.0 g Field Roast Plant-Based Pepperoni - $7.94 (ON SALE!)
- 1.0 lb Green Seedless Grapes - $1.97 (ON SALE!)
- 1.0 each Celery - $2.97
- 1.0 pack Rainbow Peppers - $4.97
- 0.5 lb Red Onion - $0.99
- 280.0 g Saputo Feta - $9.94
Other Ingredients:
- 1.0 lb Rotini Pasta - $2.50
- 0.5 cup Kalamata Olives - $1.50
- 0.5 cup Olive Oil - $2.00
- 0.25 cup Red Wine Vinegar - $1.00
- 1.0 tbsp Dried Oregano - $0.25
- 1.0 tsp Salt - $0.25
- 0.5 tsp Black Pepper - $0.15
Recipe & Nutritional Info
Nutritional Information (per serving)
Instructions:
- Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
- While pasta cooks, dice the Field Roast Plant-Based Pepperoni. Chop celery, bell peppers, and red onion. Halve the green grapes. Crumble the feta cheese.
- In a large bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing.
- Add the cooled pasta, plant-based pepperoni, grapes, celery, bell peppers, red onion, crumbled feta, and Kalamata olives to the bowl with the dressing.
- Toss gently to combine, ensuring all ingredients are well coated.
- Divide the pasta salad evenly into 8 meal prep containers and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Why prepare this recipe?
This Mediterranean Plant-Based Pepperoni Pasta Salad is a vibrant and fresh take on a classic, bringing the sunny flavors of the Mediterranean straight to your meal prep. It's a fantastic option for a light yet satisfying lunch or dinner, offering a delightful mix of textures and tangy, savory notes.
Smart savings
The sale on Field Roast Plant-Based Pepperoni and Green Seedless Grapes provides a great foundation for this budget-friendly vegetarian meal. Feta cheese and rainbow peppers add flavor and color without excessive cost. You can also bulk up the salad with other inexpensive, in-season vegetables like chopped zucchini or chickpeas.
Chef-style Tips & Variations
Ensure the pasta is fully cooled before mixing to prevent the cheese from melting and to keep the salad fresh. This salad tastes even better the next day as the flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Add a squeeze of fresh lemon juice before serving for an extra pop of brightness.