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Zesty Salami & Feta Egg Scramble Bowls with Fresh Avocado-Lime Dressing
A vibrant and satisfying breakfast-for-dinner or brunch option featuring fluffy scrambled eggs with savory salami, fresh vegetables, crumbled feta, all served over crisp romaine lettuce with a zesty avocado-lime dressing.
Ingredients (store items)
- 8 eggs Local Grade A Eggs - $2.65
- 1 head Romaine Hearts - $0.32 (ON SALE!)
- 1 medium Green Peppers - $0.97 (ON SALE!)
- 1 medium Cluster Tomatoes - $0.97 (ON SALE!)
- 0.5 lb Onions - $0.49
- 175 g Sliced Salami - $1.97 (ON SALE!)
- 2 each Avocados - $1.99
- 2 each Limes - $1.10
- 70 g Saputo Feta - $2.49
- 125 ml Scotsburn Restaurant Sour Cream - $1.49
Other Ingredients
- 2 tbsp Olive Oil - $0.50
- 0.5 tsp Salt - $0.10
- 0.25 tsp Black Pepper - $0.10
- 0.5 tsp Garlic Powder - $0.20
Nutritional Information (per serving)
Instructions:
- Prepare the vegetables: Dice the green pepper, cluster tomatoes, and onion into small, even pieces. Roughly chop the romaine hearts.
- Make the Avocado-Lime Dressing: In a small bowl, mash one avocado. Add the juice of one lime, 125ml sour cream, a pinch of salt, and a pinch of black pepper. Mix well until smooth. Adjust seasoning to taste.
- Cook the Salami: Heat one tablespoon of olive oil in a large non-stick skillet over medium heat. Add the diced salami and cook until slightly crispy, about 3-5 minutes. Remove salami from skillet and set aside, leaving rendered fat in the pan.
- Sauté the Vegetables: Add the diced green pepper and onion to the skillet. Sauté until softened, about 5-7 minutes. Add the diced cluster tomatoes and cook for another 2 minutes. Stir in the cooked salami.
- Scramble the Eggs: In a medium bowl, whisk 8 eggs with 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp garlic powder until frothy. Pour the egg mixture into the skillet with the vegetables and salami. Cook, stirring gently, until the eggs are set but still moist and fluffy.
- Assemble the Bowls: Divide the chopped romaine lettuce among four serving bowls. Top each bed of romaine with a generous portion of the egg scramble.
- Garnish and Serve: Crumble the feta cheese over the scramble. Dice the remaining avocado and divide among the bowls. Drizzle generously with the prepared Avocado-Lime Dressing. 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.
Zesty Beef and Green Pepper Stir-fry with Jasmine Rice
Total: $46.86
Ingredients from Gateway Meat Market:
- 2 lbs Outside Round Steak - $13.94 (ON SALE!)
- 4 lbs Green Peppers - $3.88 (ON SALE!)
- 2 lbs Onions - $1.97
- 2 lbs Carrots - $1.97
Other Ingredients:
- 1 bulb Garlic - $2.50
- 0.25 lb Ginger - $3.00
- 120 ml Soy Sauce - $3.00
- 60 ml Rice Vinegar - $2.50
- 30 ml Sesame Oil - $3.00
- 2 tbsp Cornstarch - $1.00
- 0.5 lb Brown Sugar - $1.50
- 2 lbs Jasmine Rice - $4.50
- 60 ml Vegetable Oil - $2.00
- 2 tbsp Sesame Seeds - $1.50
Recipe & Nutritional Info
Nutritional Information (per serving)
Instructions:
- Slice beef thinly against the grain. Cut green peppers, onions, and carrots into thin strips.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, cornstarch, brown sugar, minced garlic, and grated ginger to create the stir-fry sauce.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add beef and cook until browned, then remove from skillet.
- Add onions, carrots, and green peppers to the skillet and stir-fry for 5-7 minutes until tender-crisp.
- Return beef to the skillet. Pour the sauce over the ingredients and stir until the sauce thickens and coats everything, about 1-2 minutes.
- Prepare jasmine rice according to package instructions.
- Divide stir-fry and jasmine rice evenly into 8 meal prep containers. Garnish with sesame seeds.
- Allow to cool completely before sealing and refrigerating. Reheat in microwave or on stovetop.
Why prepare this recipe?
This Zesty Beef and Green Pepper Stir-fry is a weeknight hero, bringing vibrant Asian-inspired flavors to your meal prep. It's a fantastic way to enjoy tender beef and crisp vegetables in a balanced, satisfying dish. The bright, savory sauce offers a delightful balance of sweet, sour, and umami notes, making it a crowd-pleaser that's also incredibly efficient to prepare for the week ahead.
Smart savings
Leveraging sale-priced outside round steak and green peppers keeps this protein-packed meal budget-friendly. To further save, consider using frozen stir-fry vegetable mixes when fresh produce prices are high, or swap beef for chicken thighs if they are on a better sale. Making your own sauce from pantry staples is always cheaper and healthier than pre-made options.
Chef-style Tips & Variations
For extra tender beef, slice it partially frozen and marinate for at least 30 minutes. Don't overcrowd your pan when stir-frying; cook the beef in batches if necessary to ensure a good sear. This prevents steaming and keeps the beef juicy. For storage, keep the rice and stir-fry slightly separate in the container if possible to maintain rice texture. It will last up to 4 days in the refrigerator.
Hearty Smokie and Cabbage Skillet with Tangy Dijon Dressing
Total: $25.76
Ingredients from Gateway Meat Market:
- 700 g Schneiders Original Smokies - $7.88 (ON SALE!)
- 2 lbs Cabbage - $1.94
- 2 lbs Carrots - $1.97
- 2 lbs Onions - $1.97
Other Ingredients:
- 0.75 bulb Garlic - $1.50
- 4 tbsp Dijon Mustard - $2.50
- 3 tbsp Apple Cider Vinegar - $1.50
- 4 tbsp Olive Oil - $2.00
- 250 ml Chicken Broth - $2.00
- 0.5 tsp Salt and Black Pepper - $0.50
- 0.25 cup Fresh Parsley - $2.00
Recipe & Nutritional Info
Nutritional Information (per serving)
Instructions:
- Slice smokies into rounds. Thinly slice cabbage, carrots, and onions.
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add sliced smokies and cook until lightly browned.
- Add onions, carrots, and minced garlic to the skillet, sauté for 5 minutes until softened.
- Stir in the sliced cabbage and chicken broth. Cover and cook for 10-15 minutes, or until cabbage is tender, stirring occasionally.
- While vegetables cook, whisk together Dijon mustard and apple cider vinegar for the dressing.
- Remove lid, increase heat to medium-high, and cook until most of the liquid has evaporated. Season with salt and pepper.
- Stir in the Dijon dressing and fresh parsley, tossing to combine.
- Divide evenly into 8 meal prep containers. Allow to cool completely before sealing and refrigerating. Reheat in microwave or on stovetop.
Why prepare this recipe?
This Hearty Smokie and Cabbage Skillet is a nod to comforting, rustic meals, perfect for a chilly evening or a satisfying lunch. The combination of savory smokies with tender, slightly sweet cabbage and a tangy Dijon dressing creates a wonderfully balanced flavor profile that's both familiar and exciting. It's a substantial dish that feels like a warm hug in a bowl.
Smart savings
Smokies are an economical protein source, especially when on sale, and cabbage is an incredibly budget-friendly vegetable. Using these core ingredients helps keep the cost down significantly. You can extend the dish further by adding cooked potatoes (if they are on sale) or swapping out smokies for a cheaper sausage variety if available.
Chef-style Tips & Variations
For best results, don't overcook the cabbage; it should still have a slight bite. If you prefer a richer flavor, you can deglaze the pan with a splash of white wine after browning the smokies before adding the vegetables. This dish reheats beautifully and can be stored in the refrigerator for up to 4 days. A sprinkle of fresh dill or caraway seeds would also be a lovely addition.
Lemon Herb Roasted Chicken Thighs with Sweet Potatoes & Broccoli
Total: $42.67
Ingredients from Gateway Meat Market:
- 2 kg Prime Bone-In, Skin-On Chicken Thighs - $15.94
- 4 lbs Sweet Potatoes - $5.88
- 4 heads Broccoli - $11.88
- 2 lbs Lemons - $3.97
Other Ingredients:
- 90 ml Olive Oil - $3.00
- 2 tsp Garlic Powder - $0.50
- 2 tsp Dried Oregano - $0.50
- 2 tsp Dried Thyme - $0.50
- 0.5 tsp Salt and Black Pepper - $0.50
Recipe & Nutritional Info
Nutritional Information (per serving)
Instructions:
- Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
- In a large bowl, combine chicken thighs with half of the olive oil, juice from one lemon, garlic powder, oregano, thyme, salt, and pepper. Toss to coat.
- Peel and dice sweet potatoes into 1-inch cubes. Toss with remaining olive oil, salt, and pepper. Spread on one baking sheet.
- Cut broccoli into florets. Toss with a drizzle of olive oil, salt, and pepper. Set aside.
- Place chicken thighs on the second baking sheet. Roast sweet potatoes and chicken for 20 minutes.
- After 20 minutes, add the broccoli florets to the sweet potato baking sheet. Continue roasting both sheets for another 20-25 minutes, or until chicken is cooked through (internal temperature 165°F/74°C), sweet potatoes are tender and caramelized, and broccoli is tender-crisp.
- Squeeze juice from the remaining lemon over the finished chicken and vegetables.
- Divide evenly into 8 meal prep containers. Allow to cool completely before sealing and refrigerating. Reheat in microwave or oven.
Why prepare this recipe?
This meal embodies comfort and health, bringing together the succulent flavors of roasted chicken with the natural sweetness of sweet potatoes and the fresh crunch of broccoli. It's a classic combination that's both deeply satisfying and incredibly nutritious. The bright lemon and aromatic herbs elevate the simple ingredients, making it feel special enough for dinner but practical for meal prep.
Smart savings
Chicken thighs are a more economical cut of poultry, offering great flavor without the higher price tag of breasts. Sweet potatoes are often a good value, and roasting them brings out their natural sugars, reducing the need for additional sauces. Keep an eye out for sales on bulk packs of chicken thighs or frozen broccoli to maximize savings.
Chef-style Tips & Variations
Ensure all vegetables are cut into similar-sized pieces for even cooking. For extra crispy chicken skin, pat the thighs very dry before seasoning. If desired, you can broil for the last 2-3 minutes to get a lovely crisp on the skin. This meal stores well for up to 4 days in the refrigerator. A sprinkle of fresh chopped parsley before serving adds a nice finish.
Vibrant Mediterranean Lentil Salad with Feta
Total: $40.70
Ingredients from Gateway Meat Market:
- 3 lbs Cluster Tomatoes - $2.91 (ON SALE!)
- 2 each English Cucumber - $3.94
- 1 lb Red Onion - $1.97
- 420 g Saputo Feta - $14.91
- 2 lbs Lemons - $3.97
Other Ingredients:
- 2 cups dry Brown or Green Lentils - $3.50
- 1 cup chopped Fresh Parsley - $2.00
- 0.5 cup chopped Fresh Mint - $2.00
- 120 ml Olive Oil - $4.00
- 2 tbsp Red Wine Vinegar - $1.00
- 0.5 tsp Salt and Black Pepper - $0.50
Recipe & Nutritional Info
Nutritional Information (per serving)
Instructions:
- Rinse lentils thoroughly. In a medium pot, combine lentils with 6 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender but not mushy. Drain any excess liquid and let cool.
- While lentils cool, dice English cucumbers and slice cluster tomatoes in half. Thinly slice the red onion.
- In a large bowl, combine the cooled lentils, cucumbers, tomatoes, red onion, chopped fresh parsley, and chopped fresh mint.
- In a small bowl, whisk together the juice of the lemons, olive oil, red wine vinegar, salt, and pepper to create the dressing.
- Pour the dressing over the lentil mixture and toss gently to combine.
- Crumble feta cheese over the salad and gently fold in.
- Divide evenly into 8 meal prep containers. Allow to cool completely before sealing and refrigerating. Serve chilled or at room temperature.
Why prepare this recipe?
This Vibrant Mediterranean Lentil Salad is a celebration of fresh, bright flavors and textures. Inspired by the sunny Mediterranean coast, it's packed with plant-based protein and fiber, making it an incredibly satisfying and wholesome meal. The combination of earthy lentils, juicy tomatoes, crisp cucumber, pungent red onion, fresh herbs, and salty feta creates a harmonious and delightful experience.
Smart savings
Lentils are one of the most cost-effective sources of protein, making this salad inherently budget-friendly. Capitalizing on sale items like cluster tomatoes and using readily available produce like cucumbers and red onions further reduces the cost. Making your own dressing from scratch is far cheaper than buying bottled versions.
Chef-style Tips & Variations
To ensure your lentils are perfectly cooked for salad, aim for tender but still firm – avoid overcooking, which can make them mushy. For best flavor, let the salad sit for at least 30 minutes before serving to allow the flavors to meld. This salad is fantastic chilled and will keep well in the refrigerator for up to 5 days, making it an ideal meal prep option.