Market Basket Gluten-Free Meal Plan

SALE ITEMS FOUND

Meats on sale:
- Fresh Chicken Thighs or Drumsticks: $1.49/lb
- Fresh Pork Tenderloin: $2.69/lb
- Ocean Fresh Wild Sockeye Salmon Fillets: $9.99/lb
- Polish Kielbasa Smoked: $3.49/lb
- Fresh Ground Beef: $4.99/lb

Vegetables on sale:
- Baby Potatoes: $3.99 for 3-lb bag
- Vidalia Onions: $0.99/lb
- Bagged Green Peppers: $1.29/lb
- Organic Veggie Broccoli Slaw: $2.50 for 10 oz
- Mini Marzano Tomatoes: $4.99 for 24 oz
- Grillabella Caps: $4.49 for 16 oz

5-DAY MEAL PLAN

Monday
Meal: Baked Chicken Thighs with Baby Potatoes and Green Peppers
Description: Juicy bone-in chicken thighs are seasoned with garlic, olive oil, and herbs then roasted alongside tender baby potatoes and sliced green peppers until golden and caramelized. This is a simple one-pan gluten-free dinner that comes together with minimal effort for two hungry people.
Sale items used: Fresh Chicken Thighs ($1.49/lb), Baby Potatoes ($3.99 for 3-lb bag), Bagged Green Peppers ($1.29/lb)
Prep time: 15 minutes active, 40 minutes total
Serving note: 4 chicken thighs (approximately 1.5 lbs) for 2 people, roughly 1.5 cups baby potatoes per person, and 1 medium green pepper sliced and shared
Recipes:
- Roast Chicken Thighs, Baby Potatoes & Green Beans (Whole30)

Tuesday
Meal: Pan-Seared Salmon Fillets with Broccoli Slaw and Mini Tomatoes
Description: Wild sockeye salmon fillets are pan-seared in olive oil with a squeeze of lemon until the skin is crispy and the flesh is flaky, then served alongside a light broccoli slaw tossed with a simple vinaigrette and halved mini Marzano tomatoes. The bright, fresh sides complement the rich salmon perfectly for a light gluten-free meal built for two.
Sale items used: Ocean Fresh Wild Sockeye Salmon Fillets ($9.99/lb), Organic Veggie Broccoli Slaw ($2.50 for 10 oz), Mini Marzano Tomatoes ($4.99 for 24 oz)
Prep time: 20 minutes
Serving note: 1 salmon fillet per person at approximately 6 oz each (0.75 lb total), half the bag of broccoli slaw each, and roughly 6 to 8 tomatoes per person
Recipes:
- Sheet Pan Salmon and Broccoli with Garlic and Parmesan
- Pan-Seared Salmon with Broccoli Slaw

Wednesday
Meal: Roasted Pork Tenderloin with Baby Potatoes and Vidalia Onions
Description: A whole pork tenderloin is seasoned with garlic, rosemary, and olive oil then roasted to juicy perfection alongside baby potatoes and sweet Vidalia onion wedges that caramelize beautifully in the oven. This elegant yet budget-friendly gluten-free dinner uses the remaining baby potatoes from Monday for a cohesive and economical shopping plan.
Sale items used: Fresh Pork Tenderloin ($2.69/lb), Baby Potatoes (remaining from 3-lb bag), Vidalia Onions ($0.99/lb)
Prep time: 15 minutes active, 45 minutes total
Serving note: One pork tenderloin is typically 1 to 1.25 lbs which is ideal for 2 people with leftovers, use the remaining potatoes from Monday (about 2 cups worth), and 1 medium Vidalia onion cut into wedges
Recipes:
- Roasted Pork Tenderloin and Vegetables

Thursday
Meal: Smoked Kielbasa and Green Pepper Skillet with Grillabella Mushroom Caps
Description: Sliced smoked kielbasa is browned in a cast iron skillet with green pepper strips and onion until everything is slightly charred and fragrant, then served alongside roasted Grillabella mushroom caps stuffed with garlic and herbs. This hearty and naturally gluten-free skillet dinner is satisfying and comes together in under 30 minutes.
Sale items used: Polish Kielbasa Smoked ($3.49/lb), Bagged Green Peppers (remaining from first bag), Grillabella Caps ($4.49 for 16 oz)
Prep time: 25 minutes
Serving note: Approximately 0.75 lb of smoked kielbasa sliced into coins for 2 people, half a green pepper per person, and 4 large Grillabella caps total split between 2 servings
Recipes:
- Easy Kielbasa Sheet Pan Dinner
- Kielbasa Skillet: Quick & Delicious One-Pan Sausage Dinner

Friday
Meal: Ground Beef Taco Bowls with Rice and Mini Marzano Tomatoes
Description: Seasoned ground beef is cooked with garlic, cumin, and chili powder then spooned over fluffy white rice and topped with halved mini Marzano tomatoes, shredded cheese, and a squeeze of lime for a fully loaded gluten-free taco bowl. This crowd-pleasing Friday dinner skips the tortillas entirely and lets the bold flavors shine in bowl form.
Sale items used: Fresh Ground Beef ($4.99/lb), Mini Marzano Tomatoes (remaining from Tuesday), Minute Rice ($5.99 for 42 oz)
Prep time: 25 minutes
Serving note: 0.75 lb of ground beef for 2 people, approximately 1 cup cooked rice per person, and the remaining mini tomatoes from Tuesday halved as a topping
Recipes:
- Taco Rice Bowl Recipe with Ground Beef

SHOPPING LIST

Buy on sale:
- Fresh Chicken Thighs (1.5 lbs): $2.24
- Ocean Fresh Wild Sockeye Salmon Fillets (0.75 lb): $7.49
- Fresh Pork Tenderloin (1.25 lbs): $3.36
- Polish Kielbasa Smoked (0.75 lb): $2.62
- Fresh Ground Beef (0.75 lb): $3.74
- Baby Potatoes (x1 bag, 3 lbs): $3.99
- Bagged Green Peppers (1 lb): $1.29
- Vidalia Onions (0.5 lb): $0.50
- Organic Veggie Broccoli Slaw (x1 bag): $2.50
- Mini Marzano Tomatoes (x1 container): $4.99
- Grillabella Caps (x1 package): $4.49
- Minute Rice (x1 box): $5.99

Pantry staples needed:
- Olive oil
- Garlic (fresh or minced)
- Salt and black pepper
- Cumin and chili powder (for taco bowls)
- Dried rosemary or Italian seasoning
- Lemon or lime juice
- Apple cider or white wine vinegar (for slaw dressing)
- Shredded cheese for taco bowls (ensure labeled gluten-free)