Weekly Meal Prep
Using groceries from Gateway Meat Market
Weekly Deals
New Arrivals
Price Drops
Daily Recipe
Crispy Turkey & Veggie Lettuce Wraps
Crisp, refreshing romaine leaves filled with savory smoked turkey, crunchy cucumber, and a cool, tangy ranch dip.
Ingredients (store items)
- 1 3 pack Romaine Hearts - $1.97 (ON SALE!)
- 500 grams Sliced Smoked Turkey Breast - $1.97 (ON SALE!)
- 1 each English Cucumber - $0.97 (ON SALE!)
- 240 grams Marzetti Ranch Dip - $2.97 (ON SALE!)
- 1 lb Green Peppers - $1.97
Nutritional Information (per serving)
Instructions:
- Wash the romaine hearts carefully and separate the leaves to create 'cups'.
- Thinly slice the smoked turkey breast into bite-sized strips.
- Dice the English cucumber and green pepper into small, uniform cubes.
- Arrange the romaine leaves on a platter.
- Fill each leaf with a generous portion of smoked turkey, diced cucumber, and green pepper.
- Top each wrap with a dollop of Marzetti Ranch Dip 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.
Maple Glazed Pork Loin with Roasted Cauliflower and Carrots
Total: $18.82
Ingredients from Gateway Meat Market:
- 3.5 lbs Boneless Pork Loin Roast - $8.65 (ON SALE!)
- 2.0 each Cauliflower - $3.94 (ON SALE!)
- 2.0 lbs Carrots - $1.97
Other Ingredients:
- 0.5 cups Maple Syrup - $1.92
- 2.0 tbsp Dijon Mustard - $0.50
- 1.0 tbsp Garlic Powder - $0.25
- 1.0 tbsp Onion Powder - $0.25
- 0.25 cups Olive Oil - $1.25
- 1.0 tsp Salt - $0.05
- 0.5 tsp Black Pepper - $0.05
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 small bowl, whisk together maple syrup, Dijon mustard, garlic powder, and onion powder for the glaze.
- Pat pork loin dry. Season with salt and pepper. Place on one prepared baking sheet.
- Chop cauliflower into florets and slice carrots into rounds or sticks. Toss with olive oil, salt, and pepper on the second baking sheet.
- Roast vegetables for 15 minutes. While vegetables roast, brush pork loin generously with half of the maple glaze.
- After 15 minutes, flip vegetables and brush pork loin with the remaining glaze. Continue roasting for another 20-25 minutes, or until pork reaches an internal temperature of 145°F (63°C) and vegetables are tender-crisp. Let pork rest for 5-10 minutes before slicing.
- Divide sliced pork loin, roasted cauliflower, and carrots evenly among 8 meal prep containers.
Why prepare this recipe?
This dish brings a touch of Maritime warmth to your meal prep. The sweet maple glaze, reminiscent of Nova Scotia's rich syrup tradition, perfectly complements the savory pork. It's a comforting yet light meal, ideal for a busy week, offering a taste of home-cooked goodness with minimal effort. Pair it with a crisp apple for a complete Nova Scotian experience.
Smart savings
Boneless pork loin is often a budget-friendly cut, especially when on sale like this week! Cauliflower is also a great value sale item. To save even more, you can swap carrots for other root vegetables like parsnips or sweet potatoes if they are cheaper, or even use frozen mixed vegetables to reduce prep time.
Chef-style Tips & Variations
For extra flavor, marinate the pork loin in the maple glaze for at least 30 minutes (or up to 4 hours) before roasting. Ensure the vegetables are spread in a single layer on the baking sheets to encourage proper roasting and caramelization, not steaming. Leftovers can be stored in airtight containers in the refrigerator for up to 4 days.
Lemon Herb Chicken with Roasted Potatoes and Green Beans
Total: $41.54
Ingredients from Gateway Meat Market:
- 4.0 lbs Boneless Skinless Chicken Breasts - $27.96
- 5.0 lbs Potatoes - $2.49
- 0.5 lbs Lemons - $1.24
Other Ingredients:
- 2.0 lbs Green Beans - $6.00
- 2.0 tbsp Fresh Rosemary - $1.00
- 2.0 tbsp Fresh Thyme - $1.00
- 4.0 cloves Garlic - $0.50
- 0.25 cups Olive Oil - $1.25
- 1.0 tsp Salt - $0.05
- 0.5 tsp Black Pepper - $0.05
Recipe & Nutritional Info
Nutritional Information (per serving)
Instructions:
- Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
- Dice potatoes into 1-inch cubes. Toss with 2 tbsp olive oil, half of the minced garlic, half of the chopped rosemary and thyme, salt, and pepper. Spread on one baking sheet.
- Trim green beans. Toss with 1 tbsp olive oil, salt, and pepper. Set aside.
- Slice chicken breasts horizontally if very thick to ensure even cooking. In a bowl, toss chicken with remaining olive oil, minced garlic, rosemary, thyme, lemon juice, salt, and pepper.
- Roast potatoes for 20 minutes.
- Add green beans to the potato baking sheet (if space allows) or a separate small sheet. Add chicken to the second large baking sheet.
- Continue roasting for another 15-20 minutes, or until chicken is cooked through (internal temperature 165°F/74°C), potatoes are tender and golden, and green beans are crisp-tender.
- Divide cooked chicken, potatoes, and green beans evenly among 8 meal prep containers.
Why prepare this recipe?
This Lemon Herb Chicken is a tribute to simple, fresh flavors that resonate universally. The bright lemon and aromatic herbs evoke a Mediterranean feel, perfect for a light yet satisfying meal. It's a classic combination that never disappoints, providing a refreshing break in your weekly routine. It's a taste that will remind you of sunny days, even in the depths of winter.
Smart savings
Chicken breasts can be a bit pricier, but buying in bulk or when on sale (though not this week for boneless, skinless) can help. Potatoes are always a great value. Consider using dried herbs instead of fresh if fresh herbs are too expensive, adjusting the quantity as dried herbs are more potent.
Chef-style Tips & Variations
To achieve crispy roasted potatoes, ensure they are in a single layer and not overcrowded on the baking sheet. For extra moist chicken, you can briefly sear the breasts in a hot pan before roasting. Store individual portions in airtight containers for up to 4 days in the refrigerator. Reheat gently to maintain chicken moisture.
Hearty Beef and Mushroom Shepherd's Pie
Total: $25.34
Ingredients from Gateway Meat Market:
- 2.5 lbs Lean Ground Beef - $11.23
- 3.0 lbs Potatoes - $1.49
- 1.0 kg Sliced Mushrooms - $4.97
- 1.0 lb Onions - $0.99
- 1.0 lb Carrots - $0.99
- 0.25 cups Saputo Salted Butter - $0.87
Other Ingredients:
- 1.5 cups Frozen Peas - $1.13
- 2.0 cups Beef Broth - $2.00
- 2.0 tbsp Tomato Paste - $0.67
- 1.0 tbsp Worcestershire Sauce - $0.25
- 4.0 cloves Garlic - $0.50
- 0.5 cups Milk - $0.16
- 1.0 tsp Salt - $0.05
- 0.5 tsp Black Pepper - $0.05
Recipe & Nutritional Info
Nutritional Information (per serving)
Instructions:
- Peel and cube potatoes. Boil in salted water until very tender. Drain, then mash with butter, milk, salt, and pepper until smooth. Set aside.
- Preheat oven to 375°F (190°C).
- In a large skillet, brown ground beef over medium-high heat, breaking it up as it cooks. Drain any excess fat.
- Add chopped onions, carrots, and minced garlic to the skillet. Sauté until vegetables soften, about 5-7 minutes.
- Stir in sliced mushrooms, tomato paste, Worcestershire sauce, beef broth, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly.
- Stir in frozen peas and cook for another 2-3 minutes.
- Transfer the beef and vegetable mixture to a large baking dish (approx. 9x13 inch) or individual oven-safe meal prep containers.
- Carefully spoon or pipe the mashed potatoes over the beef mixture, spreading evenly to the edges.
- Bake for 25-30 minutes, or until the potato topping is golden brown and the filling is bubbling.
- Let cool slightly before dividing into 8 meal prep containers.
Why prepare this recipe?
Shepherd's Pie is a true comfort food, deeply rooted in culinary history. Our version, packed with hearty beef and earthy mushrooms, brings a rustic charm to your table. It's the kind of dish that warms you from the inside out, perfect for fueling busy days. This recipe is designed to be both satisfying and wholesome, a perfect culinary hug.
Smart savings
Ground beef is a versatile and often economical protein. Using frozen peas is a great way to save money and reduce prep time compared to fresh. Buying potatoes and carrots in larger bags (like the 10lb potato bag) offers better value per pound. You can also make your own beef broth from scraps if you have time.
Chef-style Tips & Variations
For extra flavor in your mashed potatoes, roast a head of garlic and mash the cloves into the potatoes. Ensure your beef filling isn't too liquidy before adding the potato topping, or it might make the pie soggy. To get a really golden crust on the potatoes, you can broil for the last few minutes, watching carefully to prevent burning. Stores well for up to 4 days in the refrigerator and freezes beautifully for up to 3 months.
Spicy Roasted Cauliflower and Chickpea Bowls with Tahini Drizzle
Total: $24.08
Ingredients from Gateway Meat Market:
- 2.0 each Cauliflower - $3.94 (ON SALE!)
- 1.0 lb Red Onion - $1.97
- 750.0 g Chopped Spinach - $4.97
Other Ingredients:
- 4.0 cans Canned Chickpeas - $6.00
- 1.0 pint Cherry Tomatoes - $4.00
- 0.25 cups Olive Oil - $1.25
- 1.0 tbsp Cumin - $0.25
- 1.0 tbsp Smoked Paprika - $0.25
- 1.0 tbsp Chili Powder - $0.25
- 0.5 tsp Cayenne Pepper - $0.10
- 1.0 tsp Salt - $0.05
- 0.5 tsp Black Pepper - $0.05
- 0.25 cups Tahini - $1.00
- 2.0 tbsp Lemon Juice - $0.00
- 2.0 tbsp Water - $0.00
Recipe & Nutritional Info
Nutritional Information (per serving)
Instructions:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Drain and rinse chickpeas. Chop cauliflower into florets. In a large bowl, toss cauliflower and chickpeas with olive oil, cumin, smoked paprika, chili powder, cayenne pepper, salt, and black pepper.
- Spread the seasoned cauliflower and chickpeas in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until cauliflower is tender-crisp and chickpeas are slightly crispy.
- While vegetables roast, prepare the tahini drizzle: In a small bowl, whisk together tahini, lemon juice, water, and a pinch of salt until smooth and creamy. Add more water if needed to reach desired consistency.
- Thinly slice the red onion and halve the cherry tomatoes.
- Divide fresh spinach among 8 meal prep containers. Top each with a serving of roasted cauliflower and chickpeas, sliced red onion, and cherry tomatoes.
- Drizzle generously with the tahini sauce before serving or pack separately to add just before eating.
Why prepare this recipe?
Inspired by the vibrant flavors of the Middle East, this vegetarian bowl is a celebration of spices and textures. The warmth of cumin and paprika, combined with the creamy tahini, creates a dish that is both exotic and comforting. It's a perfect example of how simple plant-based ingredients can come together to create a truly memorable and satisfying meal.
Smart savings
Cauliflower and chickpeas are affordable staples, especially when cauliflower is on sale. You can stretch this meal even further by serving it over a bed of inexpensive rice or quinoa. Buying spices in bulk can also lead to significant long-term savings. Consider making a larger batch of tahini dressing to use for other salads or wraps throughout the week.
Chef-style Tips & Variations
For extra crispy chickpeas, ensure they are thoroughly dry before tossing with oil and spices, and don't overcrowd the baking sheet. Roasting the red onion alongside the cauliflower for the last 10 minutes can mellow its flavor and add a touch of sweetness. Store the tahini dressing separately to prevent the greens from wilting. This meal keeps well for 3-4 days in the refrigerator.