Careme Recipes

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 lb $4.49/lb
• Carrots 1 lb $1.69/lb
• Green Cabbage 1/2 lb $1.49/lb
• Russet Potato 1.5 lb $1.29/lb
• Kroger® Adorbs™ Fresh Seedless Mandarin Clementine Oranges Bag 2 clementines $7.99/5 lb bag
• Jumbo Yellow Onions 1 medium $1.49/lb
• Garlic 3 cloves $1.50 each

Instructions

1. Prep 1 lb Simple Truth boneless skinless chicken thighs ($4.49/lb) by patting dry and seasoning all over with salt, pepper, and a little oil if you have it. Peel and cut 1.5 lb russet potatoes ($1.29/lb) into 1-inch chunks, peel and slice 1 lb carrots ($1.69/lb) on a bias, shred 1/2 lb green cabbage ($1.49/lb), slice 1 medium jumbo yellow onion ($1.49/lb), and mince 3 garlic cloves from 1 garlic bulb ($1.50 each). Zest and juice 2 clementines from the Adorbs bag ($7.99/5 lb bag).
2. Heat the oven to 425°F. Toss the 1.5 lb russet potatoes, 1 lb carrots, sliced 1 medium onion, and minced 3 garlic cloves with oil, salt, and pepper on a sheet pan. Roast for 15 minutes.
3. Pull the pan out and add the 1/2 lb shredded green cabbage around the vegetables. Nestle the seasoned 1 lb chicken thighs on top. Roast 18 to 22 minutes more, until the chicken is browned and cooked through and the potatoes are tender.
4. While the chicken roasts, stir the zest and juice of 2 clementines with 1 to 2 teaspoons mustard, a pinch of salt, and a drizzle of honey or sugar if you keep it on hand. This becomes your glaze.
5. Brush the clementine-mustard glaze over the hot roasted 1 lb chicken thighs during the last 3 minutes of cooking, or spoon it over after roasting and return the pan briefly to the oven to set.
6. Serve the glazed chicken with the roasted russet potatoes, carrots, cabbage, and onions, making sure each plate gets plenty of the caramelized pan juices.
7. Pair with Pinot Noir or off-dry Riesling.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 1 lb $2.99/lb
• Bok Choy 1 lb $2.49/lb
• Kroger® Whole Baby Bella Mushrooms BIG DEAL! 8 oz $6.00/24 oz
• Sweet Potato 1.5 lb $2.49/lb
• Green Onions 1 bunch $1.50 each
• Ginger Root 1 2-inch piece $4.99/lb
• Garlic 2 cloves $1.50 each

Instructions

1. Prep 1 lb boneless pork loin ($2.99/lb) by slicing into 2 thick cutlets or chops and seasoning with salt and pepper. Peel and cube 1.5 lb sweet potatoes ($2.49/lb). Halve or quarter 1 lb bok choy ($2.49/lb). Slice 8 oz baby bella mushrooms from the 24 oz BIG DEAL pack ($6.00/24 oz). Thinly slice 1 bunch green onions ($1.50 each), mince 2 garlic cloves from 1 garlic bulb ($1.50 each), and finely grate a 2-inch piece of ginger root ($4.99/lb).
2. Start the 1.5 lb sweet potatoes in a covered skillet or pot with a splash of water and a little oil. Season with salt, cover, and cook over medium heat for 8 to 10 minutes, stirring once, until nearly tender. Uncover and let them brown for 4 to 5 minutes more.
3. Meanwhile, heat a large skillet over medium-high heat. Add the seasoned 1 lb pork loin cutlets and sear for 3 to 4 minutes per side until browned and just cooked through. Transfer to a plate to rest.
4. In the same skillet, add the sliced 8 oz baby bella mushrooms, the white parts of 1 bunch green onions, the minced 2 garlic cloves, and the grated 2-inch piece ginger root. Cook for 2 to 3 minutes until fragrant and lightly browned.
5. Add the 1 lb bok choy to the skillet with a splash of water or broth if you have it. Cover for 2 minutes to steam, then uncover and stir-fry until crisp-tender.
6. Return the rested 1 lb pork loin to the pan briefly and spoon the ginger-scallion vegetables over top. Finish with the green parts of the 1 bunch green onions.
7. Serve the seared pork with the browned 1.5 lb sweet potatoes and the bok choy-mushroom mixture alongside.
8. Pair with Pinot Gris or Gamay.

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $6.99/12 oz
• Simple Truth® Chorizo Style Chicken Sausage Links 12 OZ 12 oz $5.49/12 oz
• Spaghetti Squash 1 medium, about 2 lb $1.49/lb
• Fresh Large Green Bell Pepper 1 $1.50 each
• Fresh Yellow Bell Pepper 1 $1.67 each
• Fresh Red Tomato 2 medium $2.49/lb
• Jumbo Yellow Onions 1 small $1.49/lb
• Garlic 3 cloves $1.50 each
• Parsley small handful, optional $1.69 each

Instructions

1. Prep 1 medium spaghetti squash, about 2 lb ($1.49/lb), by halving lengthwise and scraping out the seeds. Dice 1 fresh large green bell pepper ($1.50 each), dice 1 fresh yellow bell pepper ($1.67 each), chop 2 medium fresh red tomatoes ($2.49/lb), dice 1 small jumbo yellow onion ($1.49/lb), and mince 3 garlic cloves from 1 garlic bulb ($1.50 each). Slice or crumble 12 oz chorizo style chicken sausage ($5.49/12 oz). Pat dry 12 oz large raw Gulf shrimp ($6.99/12 oz) and season lightly with salt and pepper.
2. Heat the oven to 425°F. Roast the 2 lb spaghetti squash cut side down on a sheet pan for 22 to 28 minutes until tender enough to shred. Let cool slightly, then scrape into strands with a fork.
3. While the squash roasts, heat a large skillet over medium-high heat. Add the 12 oz chorizo chicken sausage and cook until browned and a little crisp at the edges, 5 to 6 minutes. Transfer to a plate if the pan feels crowded.
4. In the same skillet, cook the diced 1 small onion, diced 1 green bell pepper, diced 1 yellow bell pepper, and minced 3 garlic cloves for 4 to 5 minutes until softened.
5. Add the chopped 2 medium tomatoes and cook 2 to 3 minutes until they slump and make a light sauce.
6. Add the seasoned 12 oz shrimp to the skillet and cook 2 to 3 minutes, just until pink and curled. Return the browned 12 oz chorizo sausage to the pan.
7. Toss the roasted spaghetti squash strands from the 2 lb squash into the skillet with the shrimp, sausage, peppers, onion, garlic, and tomatoes. Season to taste and cook 1 to 2 minutes so everything mingles.
8. Finish with a handful of chopped parsley ($1.69 each) if using, and serve in generous bowls.
9. Pair with dry Rosé or Sauvignon Blanc.