Careme Recipes

Ingredients

• Kroger® Seasoned Pork Carnitas, 16 oz 12 oz (save remaining for another meal) $8.99 sale (reg $11.99)
• Red Cabbage 8 oz (about 3 cups shredded) $1.29 (reg)
• Organic Cilantro 1/2 bunch, chopped $1.69 (reg)
• Fresh Large Green Bell Pepper 1 pepper, thinly sliced $0.99 (reg)
• Pompeii® Lemon Juice (use as quick acid) 1 tbsp (or use fresh lime if you have it) $2.50 sale (reg $2.99)
• Kroger® Russet Potatoes Big Deal in 10 lb Bag 1 large potato (about 10–12 oz), cut into 1/2-inch cubes $4.19 (reg)
• Garlic 1 clove, minced $0.69 (reg)
• Jumbo Yellow Onion 1/2 medium onion, thinly sliced $0.99/lb (reg)
• Pantry items: tortillas, oil, salt, pepper, cumin/chili powder, mayo or yogurt (optional) as needed —

Instructions

1. Prep: heat oven to 425°F and set a sheet pan on the middle rack to preheat.
2. Prep the potatoes: cut 10–12 oz russet potato into 1/2-inch cubes. Toss with 1 tbsp oil, 1/2 tsp salt, 1/2 tsp cumin (or chili powder), and black pepper.
3. Roast the potatoes: carefully spread the seasoned potato cubes on the hot sheet pan. Roast 20–25 minutes, tossing halfway, until browned and tender.
4. Make the slaw: thinly shred about 8 oz red cabbage (about 3 cups). Thinly slice 1 green bell pepper. Chop 1/2 bunch cilantro. Toss cabbage + pepper + cilantro with 1 tbsp lemon juice (or lime), 1 tbsp oil, 1/4 tsp salt, and pepper. Optional: add 1–2 tbsp mayo or plain yogurt for a creamy slaw.
5. Warm and crisp the carnitas: in a skillet over medium-high heat, add 1 tsp oil. Add 12 oz seasoned pork carnitas and cook 6–8 minutes, stirring, until hot and lightly crisp in spots.
6. Quick pan sauce: lower heat to medium. Add 1/2 thin-sliced onion and 1 minced garlic clove to the carnitas pan; cook 2 minutes. Splash in 2 tbsp water plus 1 tbsp lemon juice (or lime) and scrape up browned bits; simmer 1 minute until glossy.
7. Warm tortillas: warm 2 large tortillas in a dry skillet 20–30 seconds per side (or microwave briefly under a damp towel).
8. Build burritos: divide roasted potatoes, carnitas (with a little pan sauce), and slaw between tortillas. Roll tight and, if you like, toast seam-side down in a dry skillet 1–2 minutes for a crispy finish.

Ingredients

• Kroger® Mild Pork Sausage Roll, 16 oz 12 oz (reserve 4 oz for breakfast or another meal) $2.99 sale (reg $3.49)
• Bok Choy 1 lb, chopped (separate stems/leaves) $2.77 sale (reg $2.99)
• Organic Ginger Root 1 tbsp finely grated (from 1 small knob) $3.77 sale (reg $3.99)
• Jumbo Yellow Onions 1/2 medium onion, sliced $0.99/lb (reg)
• Garlic 2 cloves, minced $0.69 (reg)
• Pantry items: rice, soy sauce, brown sugar or honey, vinegar or lemon juice, neutral oil, pepper, chili flakes/sriracha (optional) as needed —

Instructions

1. Prep rice: start 1/2 cup dry rice (makes ~1 1/2 cups cooked) so it’s ready when the stir-fry finishes.
2. Prep vegetables: chop 1 lb bok choy, keeping stems and leaves separate. Slice 1/2 medium onion. Mince 2 garlic cloves. Grate 1 tbsp ginger.
3. Mix quick glaze: in a small bowl stir together 3 tbsp soy sauce, 2 tbsp water, 1 tsp brown sugar or honey, 1 tsp vinegar (or lemon juice), and a pinch of black pepper. Optional: add chili flakes.
4. Brown the sausage: heat a large skillet or wok over medium-high. Add 1 tsp oil. Add 12 oz pork sausage (pinch off small pieces or slice into coins after it firms up). Cook 6–8 minutes, breaking up, until browned and cooked through.
5. Aromatics: push sausage to one side. Add onion, garlic, and 1 tbsp ginger to the empty side with a tiny splash of oil if needed. Stir 30–60 seconds until fragrant.
6. Cook bok choy stems: add bok choy stems first; stir-fry 2–3 minutes until crisp-tender.
7. Add bok choy leaves: add leaves and toss 1–2 minutes until just wilted.
8. Glaze: pour in the glaze, toss constantly 1–2 minutes until it lightly coats everything (not soupy).
9. Serve: spoon over cooked rice. Optional: top with extra black pepper or chili sauce.

Ingredients

• Kroger® Ham Steaks, 12 oz 12 oz (2 portions) $3.00 sale (reg $4.49)
• Fresh Brussels Sprouts - Order by the Pound 12 oz, halved $2.99 (reg)
• Kroger® Gold Potatoes, 5 lb 12 oz potatoes (about 2 small/1 medium), cut into chunks $3.99 (sale)
• Large Honeycrisp Apple – Each 1 apple, thinly sliced $2.49 (reg)
• Jumbo Yellow Onion 1/2 medium onion, thinly sliced $0.99/lb (reg)
• Pompeii® Lemon Juice 2 tsp $2.50 sale (reg $2.99)
• Pantry items: oil, butter (optional), Dijon or whole-grain mustard (optional), black pepper as needed —

Instructions

1. Prep: heat oven to 425°F. Set a sheet pan for Brussels sprouts.
2. Prep potatoes: cut 12 oz gold potatoes into 1-inch chunks. Put in a pot, cover with cold water, add 1/2 tsp salt, and bring to a boil.
3. Roast Brussels sprouts: toss 12 oz halved Brussels sprouts with 1 tbsp oil, 1/2 tsp salt, and pepper. Roast 18–22 minutes, flipping once, until browned and tender at the core.
4. Cook potatoes: simmer potatoes 12–15 minutes until easily pierced. Drain well and return to the pot to steam-dry 1 minute.
5. Smash potatoes: add 1 tbsp butter (optional) + 1 tbsp olive oil (or just oil), pepper, and 2 tsp lemon juice. Smash with a masher to your preferred texture. Keep warm with lid cracked.
6. Sear ham steaks: heat a skillet over medium-high. Add 1 tsp oil. Sear 12 oz ham steaks 2–3 minutes per side until browned and heated through. Remove to a plate.
7. Apple-onion pan sauce: in the same skillet over medium heat, add 1/2 sliced onion and 1 sliced Honeycrisp apple. Cook 6–8 minutes, stirring, until softened and lightly caramelized. Splash in 2 tbsp water and 2 tsp lemon juice; scrape up browned bits. Optional: whisk in 1 tsp mustard and/or 1 tsp butter to finish.
8. Serve: plate smashed potatoes, roasted Brussels sprouts, and ham steaks. Spoon apple-onion sauce over the ham.