Weekly Meal Prep
Using groceries from Gateway Meat Market
Weekly Deals
New Arrivals
Price Drops
Daily Recipe
Creamy Tuscan Pork Chops
Juicy, pan-seared pork chops smothered in a rich and decadent garlic cream sauce with sun-dried tomatoes, fresh spinach, and parmesan cheese. A one-pan wonder ready in under 30 minutes!
Ingredients (store items)
- 1.5 lbs Boneless Pork Loin Chops - $4.46 (ON SALE!)
- 1 tbsp Saputo Salted Butter - $0.37
- 0.5 cup Saputo Grated Parmesan - $1.78
Other Ingredients
- 2 tbsp Olive Oil - $0.50
- 4 cloves Garlic - $0.50
- 0.5 cup Chicken Broth - $0.75
- 1 cup Heavy Cream - $3.00
- 0.5 cup Sun-dried Tomatoes in oil, drained - $3.50
- 2 cups Fresh Spinach - $2.50
- 1 to taste Salt and Black Pepper - $0.20
Nutritional Information (per serving)
Instructions:
- Pat the pork chops dry with a paper towel and season both sides generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-5 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside on a plate.
- Reduce the heat to medium. Add the butter to the skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
- Stir in the heavy cream and bring to a simmer. Cook for 2 minutes, allowing it to thicken slightly.
- Add the grated parmesan cheese and whisk until the sauce is smooth and creamy.
- Stir in the drained sun-dried tomatoes and fresh spinach. Cook for 1-2 minutes until the spinach has wilted into the sauce.
- Return the seared pork chops (and any juices from the plate) to the skillet. Spoon the sauce over the chops and let them simmer gently for 1-2 minutes to heat through.
- Serve immediately, with extra sauce spooned over the top.
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.
Honey Garlic Pulled Pork with Roasted Sweet Potatoes
Total: $24.00
Ingredients from Gateway Meat Market:
- 4 lbs Boneless Pork Loin Roast - $9.88 (ON SALE!)
- 4 lbs Sweet Potatoes - $5.88
- 1 lb Onions - $0.99
Other Ingredients:
- 1 head Garlic - $1.00
- 0.5 cup Honey - $2.50
- 0.5 cup Soy Sauce - $1.75
- 1 cup Chicken Broth - $1.25
- 2 tbsp Olive Oil - $0.50
- 1 to taste Salt and Pepper - $0.25
Recipe & Nutritional Info
Nutritional Information (per serving)
Instructions:
- Pat the pork loin dry and season generously with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Sear the pork on all sides until golden brown. Place in the slow cooker.
- In the same skillet, add diced onions and minced garlic, cooking until softened.
- Stir in the honey, soy sauce, and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Pour the sauce over the pork in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender and shreds easily.
- Meanwhile, preheat oven to 400°F (200°C). Peel and cube the sweet potatoes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
- Once cooked, remove the pork from the slow cooker and shred it using two forks. Return it to the sauce and stir to combine.
- Portion the pulled pork and roasted sweet potatoes into 8 meal prep containers.
Why prepare this recipe?
Flavor Profile: Sweet, savory, and deeply comforting. The honey and garlic create a classic, irresistible sauce that perfectly complements the rich pork.
Occasion: This is the ultimate set-it-and-forget-it meal. Perfect for a busy weekday when you want a home-cooked meal waiting for you. It's a crowd-pleaser that feels like a weekend treat.
Smart savings
The star of this dish, the Boneless Pork Loin Roast, is on sale, making this a very affordable protein for a large batch of meals. Sweet potatoes and onions are also consistently low-cost, high-nutrient vegetables. If you don't have soy sauce, you can use tamari or coconut aminos. Maple syrup can be substituted for honey in a pinch.
Chef-style Tips & Variations
Variations: Add a pinch of red pepper flakes to the sauce for a little heat, or a splash of rice vinegar for some tang. This pork is also fantastic in sandwiches, tacos, or on top of a salad.
Storage: This meal will keep beautifully in the refrigerator for up to 5 days. It also freezes exceptionally well for up to 3 months. Reheat in the microwave until warmed through.
Hearty Beef and Barley Soup
Total: $32.14
Ingredients from Gateway Meat Market:
- 3 lbs Boneless Stew Beef - $17.91 (ON SALE!)
- 1 lb Carrots - $0.99
- 1 lb Onions - $0.99
- 2 lbs Potatoes - $1.00
Other Ingredients:
- 1.5 cups Pearl Barley - $2.50
- 8 cups Beef Broth - $5.00
- 28 oz Canned Diced Tomatoes - $2.25
- 2 tbsp Olive Oil - $0.50
- 1 tsp Dried Thyme - $0.75
- 1 leaf Bay Leaf - $0.25
Recipe & Nutritional Info
Nutritional Information (per serving)
Instructions:
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Pat the stew beef dry and season with salt and pepper. Brown the beef in batches, then set aside.
- Add the diced onions and carrots to the pot, cooking until softened, about 5-7 minutes.
- Return the beef to the pot. Add the beef broth, diced tomatoes (with their juice), pearl barley, diced potatoes, thyme, and bay leaf.
- Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 1.5 to 2 hours, or until the beef is very tender and the barley is cooked through.
- Remove the bay leaf before serving. Season with additional salt and pepper to taste.
- Ladle the soup into 8 meal prep containers and allow to cool before sealing.
Why prepare this recipe?
Flavor Profile: Savory, rustic, and deeply satisfying. This soup tastes like it has been simmering all day, with tender beef, earthy vegetables, and a chewy bite from the barley.
Occasion: This is the quintessential meal for a cold, rainy day. It's a one-pot wonder that provides a complete, balanced meal perfect for weekly lunches.
Smart savings
Using Boneless Stew Beef on sale is a huge cost-saver. This cut becomes incredibly tender with slow cooking. Carrots, onions, and potatoes are pantry staples that stretch the meal without stretching the budget. Making your own beef broth from bones would reduce costs even further.
Chef-style Tips & Variations
Variations: Feel free to add other root vegetables like parsnips or turnips. A splash of red wine or Worcestershire sauce during cooking can add another layer of depth.
Storage: The soup thickens as it sits. You may need to add a splash of water or broth when reheating. It keeps well in the fridge for 5 days and freezes perfectly.
Savory Ham and Cheddar Strata
Total: $23.31
Ingredients from Gateway Meat Market:
- 700 g Olymel Sliced Cooked Ham - $3.97 (ON SALE!)
- 400 g Armstrong's Light Medium Cheddar - $5.97 (ON SALE!)
- 18 eggs Local Grade A Eggs - $5.97
- 1 medium Onion - $0.50
- 2 tbsp Saputo Salted Butter - $0.40
Other Ingredients:
- 1 loaf Day-Old Bread - $3.00
- 4 cups Milk - $2.50
- 2 tbsp Dijon Mustard - $0.75
- 1 to taste Salt and Pepper - $0.25
Recipe & Nutritional Info
Nutritional Information (per serving)
Instructions:
- Grease a 9x13 inch baking dish. Cut the bread into 1-inch cubes and spread half of them in the dish.
- Dice the ham and finely chop the onion. Shred the cheddar cheese.
- Sprinkle half of the ham, half of the onion, and half of the cheese over the bread cubes.
- Top with the remaining bread cubes, followed by the remaining ham, onion, and cheese.
- In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until well combined.
- Carefully and evenly pour the egg mixture over the layers in the baking dish. Gently press down on the bread to help it absorb the liquid. For best results, cover and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 350°F (175°C).
- Bake the strata uncovered for 50-60 minutes, or until the center is set and the top is golden brown and puffy.
- Let it cool for 10 minutes before slicing into 8 portions and placing them in meal prep containers.
Why prepare this recipe?
Flavor Profile: Rich, savory, and cheesy. It's like a savory bread pudding or a deconstructed breakfast sandwich casserole. The sharp cheddar and salty ham are a classic combination.
Occasion: This is a brilliant make-ahead meal. Prepare it the night before and just bake it in the morning. It's fantastic for breakfast-for-lunch meal preps.
Smart savings
This recipe is a masterclass in using sale items like Olymel Ham and Armstrong's Cheddar. It's also the perfect way to use up day-old bread that might otherwise go to waste. You can swap the ham for any other cooked meat you have on hand.
Chef-style Tips & Variations
Variations: Add sautéed mushrooms or spinach for extra veggies. Use a different cheese like Swiss or Gruyère for a different flavor profile. A sprinkle of fresh chives on top before serving adds a nice freshness.
Storage: Store in the fridge for up to 4 days. Reheat individual portions in the microwave. It can also be frozen, though the texture of the eggs may change slightly upon thawing.
Hearty Black Bean and Sweet Potato Chili
Total: $19.87
Ingredients from Gateway Meat Market:
- 3 lbs Sweet Potatoes - $4.41
- 1 lb Onions - $0.99
- 1 lb Green Peppers - $1.97
Other Ingredients:
- 3 15 oz cans Canned Black Beans - $4.50
- 28 oz Canned Diced Tomatoes - $2.25
- 4 cups Vegetable Broth - $2.50
- 2 tbsp Olive Oil - $0.50
- 3 tbsp Chili Powder - $1.00
- 1 tbsp Ground Cumin - $0.75
- 1 tsp Smoked Paprika - $0.50
- 4 cloves Garlic - $0.50
Recipe & Nutritional Info
Nutritional Information (per serving)
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and green pepper and cook until softened, about 5-7 minutes.
- Add the minced garlic, chili powder, cumin, and smoked paprika. Cook for another minute until fragrant.
- Add the peeled and cubed sweet potatoes, rinsed and drained black beans, diced tomatoes (with juice), and vegetable broth. Stir everything together.
- Bring to a boil, then reduce the heat to a simmer. Cover and cook for 30-40 minutes, or until the sweet potatoes are tender.
- Season with salt and pepper to taste.
- Portion the chili into 8 meal prep containers. It can be topped with shredded cheddar, a dollop of sour cream, or fresh cilantro if desired.
Why prepare this recipe?
Flavor Profile: Sweet, smoky, and savory with a satisfying heartiness. The natural sweetness of the potatoes balances the earthy beans and warm spices. It's a chili that even meat-eaters will love.
Occasion: A fantastic option for a healthy and filling plant-based meal. It's incredibly easy to make a large batch, making it ideal for meal prepping.
Smart savings
This vegetarian meal is incredibly budget-friendly. It relies on inexpensive staples like sweet potatoes, onions, and canned beans. Making a big batch costs very little per serving. To save more, buy dried beans and cook them from scratch.
Chef-style Tips & Variations
Variations: Add a can of corn for extra sweetness and texture. For a spicier chili, add a diced jalapeño or a pinch of cayenne pepper. A squeeze of fresh lime juice at the end will brighten up all the flavors.
Storage: The flavor of this chili gets even better the next day! It stores perfectly in the fridge for up to a week and freezes beautifully.