Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Tenderloin (1 lb) 1 lb $3.99 sale
• Kroger® Gold Potatoes (5 lb bag) 12 oz (about 3–4 small potatoes), halved $3.99 sale
• Simple Truth Organic® Yellow Onion 2 lb Bag 1/2 medium onion, sliced $3.29
• Fresh Organic Lemon - Each 1 lemon (zest + juice) $1.19
• Simple Truth Organic® Mint (0.5 oz) 2 Tbsp leaves, finely chopped $2.49
• Olive oil 2 1/2 Tbsp, divided
• Kosher salt 1 1/4 tsp, divided
• Black pepper 3/4 tsp, divided
• Smoked paprika 1 tsp
• Garlic (optional) 1 clove, minced (or 1/2 tsp garlic powder) $0.50 each

Instructions

1. Heat oven to 425°F. Put a rimmed sheet pan in the oven to preheat for 5 minutes (helps potatoes crisp).
2. Prep potatoes and onion: halve 12 oz gold potatoes and slice 1/2 medium onion. Toss with 1 1/2 Tbsp olive oil, 3/4 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Spread on the hot sheet pan cut-side down where possible. Roast 15 minutes.
3. Prep pork: pat dry 1 lb pork tenderloin. Rub with 1 Tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, and (optional) 1 minced garlic clove.
4. After potatoes have roasted 15 minutes, push potatoes/onion to the sides and place the pork tenderloin in the center. Roast 15–18 minutes more, until pork reaches 145°F in the thickest part.
5. Rest pork 5–10 minutes on a plate (carryover cooking keeps it juicy). Keep potatoes in the oven if they need 3–5 more minutes to brown.
6. Make mint-lemon salsa: finely chop 2 Tbsp mint. Zest the lemon, then squeeze 2 Tbsp lemon juice. In a small bowl combine mint + lemon zest + lemon juice + a pinch of salt and pepper (and a drizzle of olive oil if you like).
7. Slice pork into medallions. Plate with roasted potatoes and onions, spoon mint-lemon salsa over the pork and/or potatoes.

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs (1 lb) 1 lb $3.99 sale
• Green Cabbage 8 oz (about 3 cups shredded) $0.89/lb
• Green Top Red Radishes (or Organic Radishes) 4 radishes, thinly sliced $0.99 (or $1.99 organic)
• Fresh Organic Limes - Each 1 lime (juice + zest optional) $0.99
• Kroger® Red Potatoes (5 lb bag) 12 oz, sliced into 1/2-inch rounds $3.99 sale
• Olive oil 2 Tbsp, divided
• Kosher salt 1 1/2 tsp, divided
• Black pepper 1/2 tsp, divided
• Ground cumin 1 tsp
• Chili powder 1 tsp
• Smoked paprika 1 tsp
• Honey or sugar (optional) 1 tsp (balances lime)

Instructions

1. Prep grill for medium-high heat (about 400–450°F). Clean and oil grates.
2. Prep potatoes: toss 12 oz red potato rounds with 1 Tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Put in a grill basket or on foil with holes poked for airflow.
3. Season chicken: pat dry 1 lb boneless skinless chicken thighs. Toss with 1 Tbsp olive oil, 1 tsp kosher salt, 1/4 tsp black pepper, 1 tsp cumin, 1 tsp chili powder, and 1 tsp smoked paprika.
4. Grill potatoes first: grill in basket/foil 12–15 minutes total, turning once or twice, until tender and browned at edges.
5. Grill chicken: place thighs on grill and cook 5–7 minutes per side (10–14 minutes total), until nicely charred and 165°F internal temp. Rest 5 minutes.
6. Make slaw while things grill: shred 8 oz green cabbage (about 3 cups). Thinly slice 4 radishes. In a bowl, toss cabbage + radish with juice of 1 lime, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp honey (optional). Let sit 5 minutes to soften slightly.
7. Plate chicken with grilled potatoes and a big pile of crunchy lime-radish slaw.

Ingredients

• Boneless Stew Beef Family Pack (1 lb) 1 lb $8.99 sale
• Simple Truth Organic® Yellow Onion 2 lb Bag 1 medium onion, diced $3.29
• Simple Truth Organic® Whole White Mushrooms (8 oz) 8 oz, sliced $2.50 sale
• Carrots (1 lb) 2 medium carrots, sliced $1.49
• Kroger® Gold Potatoes (5 lb bag) 12–14 oz, cut into 1-inch chunks $3.99 sale
• Kroger® 99% Fat Free Beef Broth Can (14 oz) 1 can (14 oz) $0.89
• Garlic 2 cloves, minced (or 1 tsp garlic powder) $0.50 each
• Fresh Organic Lemon - Each 1/2 lemon (1 Tbsp juice) $1.19
• Olive oil (optional, for browning) 1 Tbsp
• Kosher salt 1 tsp, plus more to taste
• Black pepper 1/2 tsp
• Dried thyme (or Simple Truth Organic® Thyme) 1/2 tsp dried (or 1 tsp fresh leaves) $2.49 (fresh)

Instructions

1. Prep: dice 1 medium onion, slice 8 oz mushrooms, slice 2 carrots, and cut 12–14 oz gold potatoes into 1-inch chunks. Mince 2 garlic cloves.
2. Optional but worth it (stove step, 8 minutes): heat 1 Tbsp olive oil in a skillet over medium-high. Season 1 lb stew beef with a pinch of salt and pepper, then brown in a single layer 2–3 minutes per side. (If skipping browning, just add beef straight to slow cooker.)
3. Load slow cooker: add browned (or raw) 1 lb stew beef, diced onion, sliced mushrooms, sliced carrots, and potato chunks. Add 1 can (14 oz) beef broth, minced garlic, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme (or 1 tsp fresh). Stir.
4. Cook: cover and cook on HIGH 3 1/2–4 hours or LOW 6–7 hours, until beef is tender and potatoes are cooked through.
5. Finish: stir in 1 Tbsp lemon juice (from 1/2 lemon) to brighten. Taste and add salt/pepper as needed.
6. Serve: ladle into bowls for 2 people. If you want it thicker, mash a few potato chunks in the pot and stir before serving.