Careme Recipes

Ingredients

• Boneless skinless chicken thighs 1 lb $4.49/lb
• Green cabbage 1/2 lb $0.99/lb
• Carrots 1/2 lb $1.29/lb
• Jumbo yellow onion 1/2 lb $0.99/lb
• Garlic 2 cloves $0.69 each
• Fresh organic lemon 1 $0.99 each
• Russet potato 1 lb $0.99/lb
• Olive oil 2 1/2 tablespoons pantry
• Salt 1 teaspoon, divided pantry
• Black pepper 1/2 teaspoon pantry
• Dried oregano or thyme 1 teaspoon pantry

Instructions

1. Prep the oven to 425°F. Line a sheet pan or large baking dish for easier cleanup. Peel and cut 1/2 pound carrots priced at $1.29 per pound into sticks, cut 1/2 pound green cabbage priced at $0.99 per pound into wedges or thick strips, slice 1/2 pound jumbo yellow onion priced at $0.99 per pound, scrub and cut 1 pound russet potato priced at $0.99 per pound into 1-inch chunks, mince 2 garlic cloves from 1 garlic bulb priced at $0.69 each, and halve 1 fresh organic lemon priced at $0.99 each.
2. On the sheet pan, toss the 1 pound russet potato, 1/2 pound carrots, 1/2 pound green cabbage, and 1/2 pound onion with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon dried oregano or thyme from the pantry. Spread the vegetables out so they roast instead of steam.
3. Pat dry 1 pound boneless skinless chicken thighs priced at $4.49 per pound. Rub them with 1 tablespoon olive oil, the minced 2 garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the juice from half of the $0.99 lemon.
4. Roast the vegetables for 10 minutes first so the potatoes get a head start. Remove the pan, nestle the 1 pound seasoned chicken thighs among the vegetables, then return to the oven and roast 20 to 25 minutes more until the chicken is cooked through and the potatoes are tender and browned.
5. Squeeze the remaining half of the $0.99 lemon over the finished pan. Taste a potato and a piece of cabbage, then add a little more salt or pepper from the pantry if needed.
6. Serve the roasted chicken thighs over the pan vegetables and potatoes, spooning any lemony juices from the tray over top.

Ingredients

• Kroger boneless natural fresh pork sirloins 2 piece 1 lb $2.49/lb
• Bok choy 1 lb $2.77/lb
• Kroger sliced white mushrooms 8 oz $2.49
• Carrots 1/2 lb $1.29/lb
• Jumbo yellow onion 1/2 lb $0.99/lb
• Fresh peeled ginger bag 1 tablespoon $3.99
• Garlic 2 cloves $0.69 each
• Fresh organic lemon 1/2 $0.99 each
• Oil 2 tablespoons pantry
• Soy sauce 3 tablespoons pantry
• Honey or brown sugar 1 teaspoon pantry
• Cornstarch 1 teaspoon pantry
• Cooked rice, optional 2 cups pantry

Instructions

1. Prep everything before heating the pan. Slice 1 pound Kroger boneless natural fresh pork sirloins priced at $2.49 per pound into thin strips. Chop 1 pound bok choy priced at $2.77 per pound into bite-size pieces, keeping stems and leaves together. Slice 1/2 pound carrots priced at $1.29 per pound thinly on the bias, slice 1/2 pound jumbo yellow onion priced at $0.99 per pound, mince 2 garlic cloves from 1 bulb priced at $0.69 each, and grate or mince 1 tablespoon fresh peeled ginger from the $3.99 bag.
2. In a small bowl, stir together 3 tablespoons soy sauce, 1 teaspoon honey or brown sugar, 1 teaspoon cornstarch, 2 tablespoons water, and the juice from 1/2 fresh organic lemon priced at $0.99 each.
3. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil from the pantry. Add the 1 pound sliced pork sirloin in a single layer, season lightly with a pinch of salt and pepper from the pantry, and stir-fry for 3 to 4 minutes until browned and nearly cooked through. Transfer the pork to a plate.
4. Add the remaining 1 tablespoon oil to the skillet. Stir-fry the 1/2 pound carrots and 1/2 pound onion for 2 minutes. Add the 8 ounces Kroger sliced white mushrooms priced at $2.49 and cook 2 more minutes. Add the 1 pound bok choy, 2 minced garlic cloves, and 1 tablespoon ginger, and cook until the bok choy starts to wilt, about 2 minutes.
5. Return the 1 pound browned pork to the skillet. Pour in the soy-lemon sauce and toss for 1 to 2 minutes until the sauce lightly thickens and coats the pork and vegetables.
6. Serve the pork stir-fry on its own or over 2 cups cooked rice from the pantry for a heartier starch side.

Ingredients

• Fresh Atlantic whole salmon fillet farm raised 1 lb $10.99/lb
• Green asparagus 1 lb $3.99/lb
• Yukon Gold potatoes 1 lb $1.29/lb
• Garlic 2 cloves $0.69 each
• Fresh organic lemon 1 $0.99 each
• Parsley 1/2 bunch $1.29
• Olive oil 2 tablespoons pantry
• Butter, optional 1 tablespoon pantry
• Salt 1 teaspoon, divided pantry
• Black pepper 1/2 teaspoon pantry

Instructions

1. Prep the oven to 425°F. Scrub 1 pound Yukon Gold potatoes priced at $1.29 per pound and cut any large ones in half. Trim 1 pound green asparagus priced at $3.99 per pound. Mince 2 garlic cloves from 1 garlic bulb priced at $0.69 each, chop 1/2 bunch parsley priced at $1.29, and cut 1 fresh organic lemon priced at $0.99 each into halves.
2. Place the 1 pound Yukon Gold potatoes in a pot, cover with salted water, and bring to a boil on the stove. Cook 12 to 15 minutes until fork-tender. Drain well.
3. While the potatoes cook, place the 1 pound fresh Atlantic whole salmon fillet priced at $10.99 per pound on one side of a sheet pan. Rub with 1 tablespoon olive oil, half the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the juice from half of the $0.99 lemon.
4. On the other side of the sheet pan, toss the 1 pound asparagus with 1/2 tablespoon olive oil, the remaining half of the minced garlic, 1/4 teaspoon salt, and a little black pepper from the pantry.
5. Spread the drained potatoes on a second pan or an open area of the same pan if there is room. Gently smash the 1 pound cooked Yukon Gold potatoes with the bottom of a glass or measuring cup. Drizzle with 1/2 tablespoon olive oil, add 1 tablespoon butter if using, and season with 1/4 teaspoon salt and a little pepper from the pantry.
6. Roast the salmon, asparagus, and smashed potatoes for 12 to 15 minutes, until the salmon flakes easily, the asparagus is tender-crisp, and the potatoes are golden at the edges.
7. Finish with the chopped 1/2 bunch parsley and the remaining half of the $0.99 lemon squeezed over the salmon and asparagus. Serve immediately with the crispy smashed potatoes alongside.