Careme Recipes

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! 1 lb $5.49/lb
• Green Cabbage 1 lb $0.59/lb
• Green Asparagus 1 lb $1.99/lb
• Kroger® Whole Baby Bella Mushrooms 8 oz $3.69
• Bok Choy 1 lb $2.49/lb
• Jumbo Yellow Onions 1 lb $1.49/lb
• Garlic 1 bulb $1.50 each
• Ginger Root 1 small knob $4.99/lb
• Simple Truth Organic® Fat Free Free Range Chicken Broth 32 oz $1.79

Instructions

1. Prep 1 lb Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! ($5.49/lb) by slicing it thinly. Thinly slice 1/2 lb Green Cabbage (about half a small head, from $0.59/lb), trim and cut 1/2 lb Green Asparagus into 2-inch pieces (from $1.99/lb), slice 4 oz Kroger® Whole Baby Bella Mushrooms ($3.69/8 oz) if not already sliced, chop 1/2 lb Bok Choy (from $2.49/lb), thinly slice 1/2 lb Jumbo Yellow Onion (from $1.49/lb), mince 3 cloves Garlic (from 1 bulb at $1.50 each), and grate 1 tablespoon Ginger Root (from $4.99/lb).
2. In a small bowl, stir together 1/2 cup Simple Truth Organic® Fat Free Free Range Chicken Broth ($1.79/32 oz) with 2 tablespoons soy sauce, 1 teaspoon sugar or honey, and 1 teaspoon cornstarch if you have it in the pantry for a glossier sauce.
3. Heat 1 tablespoon oil in a large skillet or wok over high heat. Add the sliced 1 lb chicken breast and cook 4 to 5 minutes, stirring often, until lightly browned and just cooked through. Transfer to a plate.
4. Add another small drizzle of oil to the same skillet. Cook the 1/2 lb sliced Jumbo Yellow Onion, 3 minced Garlic cloves, and 1 tablespoon grated Ginger Root for 1 minute.
5. Add the 1/2 lb Green Cabbage and 1/2 lb Green Asparagus. Stir-fry 3 minutes until the cabbage starts to soften and the asparagus turns bright green.
6. Add the 4 oz sliced Baby Bella Mushrooms and 1/2 lb chopped Bok Choy. Stir-fry 2 to 3 minutes more until the mushrooms soften and the bok choy wilts slightly but still looks fresh.
7. Return the cooked 1 lb chicken to the pan. Pour in the broth mixture and toss for 1 to 2 minutes until everything is glossy and lightly sauced. Taste and add black pepper or a squeeze of lemon if you like.
8. Serve as is for a lighter dinner, or spoon over cooked rice if you have pantry rice on hand.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb
• Sweet Potato 1 lb $2.49/lb
• Green Cabbage 1 lb $0.59/lb
• Large Granny Smith Apple - Each 1 each $1.99
• Jumbo Yellow Onions 1 lb $1.49/lb
• Garlic 1 bulb $1.50 each
• Fresh Organic Lemon - Each 1 each $1.69
• Parsley 1 bunch $1.69

Instructions

1. Prep the oven to 425°F. Peel and cut 1 lb Sweet Potato ($2.49/lb) into 3/4-inch cubes. Cut 1/2 lb Green Cabbage (from $0.59/lb) into thin ribbons. Thinly slice 1/2 lb Jumbo Yellow Onion (from $1.49/lb). Core and slice 1 Large Granny Smith Apple - Each ($1.99). Mince 2 cloves Garlic (from 1 bulb at $1.50 each). Pat dry 1 lb Kroger® Fresh Natural Pork Tenderloin ($3.99/lb). Chop 1 tablespoon Parsley (from $1.69/bunch).
2. Toss the 1 lb cubed Sweet Potato with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper on a sheet pan. Roast for 15 minutes.
3. While the sweet potato starts, rub the 1 lb pork tenderloin with 1 tablespoon olive oil, the minced 2 Garlic cloves, 1 teaspoon lemon zest and 1 tablespoon lemon juice from 1 Fresh Organic Lemon - Each ($1.69), 1/2 teaspoon salt, and black pepper.
4. Push the sweet potatoes to one side of the sheet pan after their first 15 minutes. Add the seasoned 1 lb pork tenderloin to the open side and roast 18 to 22 minutes more, until the pork reaches 145°F and the sweet potatoes are tender and browned.
5. While the pork roasts, heat 1 tablespoon oil in a large skillet over medium heat. Add the 1/2 lb sliced Jumbo Yellow Onion and cook 4 minutes until softened.
6. Add the 1/2 lb shredded Green Cabbage and 1 sliced Granny Smith apple. Cook 6 to 8 minutes, stirring often, until the cabbage is tender and the apple softens but still keeps some shape. Season with a pinch of salt, black pepper, and another 1 teaspoon lemon juice if desired.
7. Rest the cooked 1 lb pork tenderloin for 5 minutes, then slice into medallions. Scatter the 1 tablespoon chopped Parsley over the pork and sweet potatoes.
8. Serve the sliced pork with the roasted 1 lb Sweet Potato and the warm apple-cabbage skillet on the side.

Ingredients

• Rockfish Fillet (Wild Caught Fresh) 1 lb $6.99/lb
• Yukon Gold Potatoes 1 lb $1.49/lb
• Green Top Red Radishes 1 bunch $1.99
• Cucumber 1 ct $0.99
• Fresh Organic Lemon - Each 1 each $1.69
• Organic Parsley 1 bunch $1.99
• Garlic 1 bulb $1.50 each
• Jumbo Yellow Onions 1/2 lb $1.49/lb

Instructions

1. Prep the oven to 450°F. Cut 1 lb Yukon Gold Potatoes ($1.49/lb) into small wedges. Thinly slice 1/2 lb Jumbo Yellow Onion (from $1.49/lb). Thinly slice 1 bunch Green Top Red Radishes ($1.99) and 1 Cucumber ($0.99). Mince 2 cloves Garlic (from 1 bulb at $1.50 each). Chop 2 tablespoons Organic Parsley ($1.99/bunch). Pat dry 1 lb Rockfish Fillet (Wild Caught Fresh) ($6.99/lb).
2. Toss the 1 lb Yukon Gold Potatoes and 1/2 lb sliced Jumbo Yellow Onion with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper on a sheet pan. Roast at 450°F for 20 to 25 minutes, flipping once, until browned and tender.
3. While the potatoes roast, make the salad: combine the sliced 1 bunch Green Top Red Radishes, 1 sliced Cucumber, 1 tablespoon lemon juice from 1 Fresh Organic Lemon - Each ($1.69), 1 tablespoon chopped Organic Parsley, 1 tablespoon olive oil, and a pinch of salt. Let it sit so the radishes soften slightly.
4. Season the 1 lb Rockfish Fillet with the minced 2 Garlic cloves, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper.
5. Heat a large skillet over medium-high heat. Add a little oil, then cook the 1 lb seasoned Rockfish Fillet for about 3 to 4 minutes per side, depending on thickness, until lightly browned and just flaky. If the fillet is large, cut it into 2 portions before cooking.
6. Toss the roasted potatoes and onions with the remaining 1 tablespoon chopped Organic Parsley and a small squeeze of lemon juice.
7. Serve the pan-seared rockfish with the parsley potatoes and the crisp radish-cucumber salad.