Careme Recipes

Ingredients

• Hand Trimmed Boneless Skinless Fresh Chicken Breast 12 oz (2 small breasts) $3.99/lb (sale)
• Kroger Russet Potatoes 1 lb, cut 1-inch chunks $2.79 for 5 lb bag
• Fresh Green Beans (bag) 12 oz, trimmed $2.19 per 1 lb bag
• Organic Garlic 4 cloves, minced $6.99/lb
• Lemon 1 (zest and juice)
• Olive oil 2.5 tbsp, divided
• Dried oregano 1.5 tsp
• Paprika 1 tsp
• Salt & black pepper To taste
• Fresh parsley (optional) 2 tbsp, chopped $1.99 (Organic Italian Parsley)

Instructions

1. Heat oven to 425°F. Line a rimmed sheet pan with foil for easy cleanup.
2. Toss potatoes with 1 tbsp olive oil, half the garlic, 1 tsp oregano, 1/2 tsp paprika, salt and pepper. Spread on pan and roast 10 minutes.
3. Pat chicken dry; season both sides with salt, pepper, remaining oregano and paprika. Zest lemon over chicken. Drizzle 1 tbsp olive oil over chicken.
4. Add chicken and green beans to the pan: toss green beans with remaining 1/2 tbsp oil, remaining garlic, salt and pepper; place around chicken.
5. Roast 18–22 minutes more, until chicken hits 165°F and potatoes are tender. If needed, broil 1–2 minutes for extra color.
6. Squeeze lemon juice over everything, scatter parsley, and serve with the garlicky pan juices spooned on top.

Ingredients

• Choice Petite Sirloin Beef Steak (Family Pack) 12 oz (about 2 small steaks) from pack $6.99/lb (sale)
• Organic Crimini Mushrooms 8 oz, sliced $4.99/lb
• Organic Leeks (bunch) 1 small leek, white/light green only, thinly sliced $3.99/bunch
• Organic Kale (bag) 6 oz, stemmed and chopped $2.79 (16 oz)
• Organic Garlic 2 cloves, minced (plus 1 clove for kale) $6.99/lb
• Butter 1 tbsp
• Olive oil 2 tbsp, divided
• Beef broth (or water) 1/2 cup
• Dijon mustard 1 tsp
• Fresh thyme or rosemary 1 tsp chopped (or 1/2 tsp dried)
• Salt & black pepper To taste
• Lemon 2 wedges (optional)

Instructions

1. Pat steaks dry; season generously with salt and black pepper. Let sit at room temp 10 minutes.
2. Heat grill (or grill pan) to medium-high. Oil grates lightly. Grill steaks 3–4 minutes per side for medium-rare (130–135°F) or to desired doneness. Rest under foil.
3. While steaks cook, heat 1 tbsp olive oil in a skillet over medium. Sauté leeks 2 minutes; add mushrooms and a pinch of salt. Cook until browned, 5–6 minutes.
4. Stir in minced garlic and thyme 30 seconds. Add broth and Dijon; simmer 2–3 minutes to reduce slightly. Whisk in butter to finish. Adjust salt/pepper.
5. For kale: in another skillet, warm 1 tbsp olive oil over medium; add 1 minced garlic clove. Add kale, pinch of salt, and 1–2 tbsp water. Sauté 3–4 minutes until tender-bright.
6. Slice steaks and spoon mushroom–leek sauce over top. Serve with garlicky kale and lemon wedges.

Ingredients

• Simple Truth Natural Ground Lamb 12 oz (about 3/4 lb) $9.49/lb (sale)
• Kabocha squash ~1.5 lb wedge, peeled and 3/4-inch cubes (~4 cups) $1.29/lb
• Kroger Yellow Onion (3 lb bag) 1 medium, diced $2.99 per 3 lb bag
• Organic Garlic 3 cloves, minced $6.99/lb
• Tomato paste 1.5 tbsp
• Crushed tomatoes (or diced) 1 cup
• Low-sodium chicken or vegetable broth 1/2 cup, plus more as needed
• Ground cumin 1.5 tsp
• Ground coriander 1 tsp
• Smoked paprika 1 tsp
• Cinnamon 1/4 tsp
• Red pepper flakes (optional) Pinch
• Olive oil 1.5 tbsp
• Salt & black pepper To taste
• Couscous (dry) 2/3 cup (prepped per package with 1 tsp olive oil and pinch of salt)
• Lemon 1 (wedges and zest)
• Fresh cilantro or parsley (optional) 2–3 tbsp, chopped $1.39 (Organic Cilantro) / $1.99 (Organic Parsley)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium. Add onion and a pinch of salt; cook 3–4 minutes. Add garlic; cook 30 seconds.
2. Push aromatics aside; add lamb, season with 1/2 tsp salt and pepper. Brown 4–5 minutes, breaking up; drain excess fat if needed.
3. Stir in cumin, coriander, paprika, cinnamon, and pepper flakes; toast 30 seconds. Add tomato paste; cook 1 minute.
4. Add kabocha, crushed tomatoes, and broth. Bring to a simmer, cover, and cook 12–15 minutes until squash is tender but not mushy (add splashes of broth if needed).
5. Meanwhile, prepare couscous per package (for 2/3 cup dry). Fluff with fork and 1 tsp olive oil.
6. Zest lemon into the lamb mixture, then squeeze in 1–2 tsp juice; adjust salt/pepper. Sprinkle herbs.
7. Serve lamb and squash over couscous with extra lemon wedges.