Careme Recipes

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs, 1 lb (sale) 1 lb $4.49
• Kroger® Red Potatoes, 5 lb bag (sale) about 12 oz (3–4 small potatoes), halved $4.99
• Fresh Brussels Sprouts, 1 lb 8 oz, halved $3.99
• Spice World™ Fresh Peeled Ginger, 7 oz 1 tbsp finely grated $3.99
• Fresh Navel Orange (in season in GA; any brand from list) 1 orange (zest + 1/4 cup juice) $1.19
• Kroger® Whole Garlic Bulbs, 5 ct 2 cloves, minced $2.49
• Yellow onion (from 3 lb bag) 1/2 medium, sliced $2.99
• Olive oil 2 tbsp —
• Honey or brown sugar 1 tbsp —
• Dijon mustard (optional but great) 1 tsp —
• Kosher salt & black pepper to taste —
• Crushed red pepper (optional) pinch —

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil for easy cleanup.
2. Prep: Pat dry 1 lb chicken thighs; season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Prep: Halve about 12 oz red potatoes and halve 8 oz Brussels sprouts. Slice 1/2 medium yellow onion. Mince 2 garlic cloves. Grate 1 tbsp ginger. Zest and juice 1 navel orange (you want about 1/4 cup juice).
4. Make glaze: In a bowl, whisk orange zest, 1/4 cup orange juice, 1 tbsp grated ginger, 2 minced garlic cloves, 1 tbsp honey (or brown sugar), 1 tsp Dijon (optional), 1 tbsp olive oil, and a pinch of crushed red pepper (optional).
5. Roast veg first: Toss halved potatoes, Brussels sprouts, and sliced onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on the sheet pan cut-sides down where possible. Roast 12 minutes.
6. Add chicken: Pull pan out. Push veggies to make space. Add seasoned chicken thighs. Spoon/brush half the orange-ginger glaze over the chicken (save the rest).
7. Finish roasting: Roast 18–25 minutes more, until chicken hits 165°F and potatoes are tender. If you want extra color, broil 1–2 minutes at the end (watch closely).
8. Glaze + serve: Brush the remaining glaze over hot chicken right before serving. Plate chicken with roasted Brussels sprouts and potatoes.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off, 12 oz (sale) 12 oz, thawed if frozen $3.99
• Organic Spinach, 1 ct 6–8 oz $2.79
• Organic Radishes, 1 ct 1/2 bunch, thinly sliced $2.49
• English cucumber 1/2 cucumber, thinly sliced $1.50
• Spice World™ Fresh Peeled Ginger, 7 oz 1 tbsp grated $3.99
• Garlic (any from list) 3 cloves, minced $0.79
• Fresh Lime (organic limes are listed) 1 lime (zest + 2 tbsp juice) $0.99
• Soy sauce 1 1/2 tbsp —
• Honey or sugar 1 tsp —
• Neutral oil (avocado/canola) 1 1/2 tbsp —
• Sesame oil (optional) 1/2 tsp —
• Salt & black pepper to taste —
• Cooked rice or noodles (optional) for serving (about 1 cup cooked total) —

Instructions

1. Prep: If using frozen shrimp, thaw 12 oz shrimp under cold running water 5–7 minutes; drain and pat very dry.
2. Prep: Grate 1 tbsp ginger, mince 3 garlic cloves, zest and juice 1 lime (you want about 2 tbsp juice).
3. Prep: Thinly slice 1/2 bunch radishes and 1/2 English cucumber. Toss with 1 tbsp lime juice, a pinch of salt, and 1 tsp neutral oil; set aside as a quick salad.
4. Make sauce: In a small bowl whisk 1 1/2 tbsp soy sauce, 1 tsp honey (or sugar), remaining lime juice (about 1 tbsp), and 2 tbsp water. (Add 1/2 tsp sesame oil if using.)
5. Cook shrimp (stove): Heat a large skillet over medium-high heat. Add 1 tbsp neutral oil. Add shrimp in a single layer; season with black pepper. Sear 1–2 minutes per side until just pink; transfer to a plate.
6. Build aromatics: Reduce heat to medium. Add remaining 1/2 tbsp oil. Add minced garlic and grated ginger; cook 30 seconds until fragrant (don’t brown).
7. Glaze: Pour in the sauce; simmer 30–60 seconds to slightly thicken. Return shrimp to the pan and toss 30 seconds to coat.
8. Wilt spinach: Add 6–8 oz spinach to the pan in handfuls; toss until just wilted, 1–2 minutes. Taste and adjust with a squeeze of lime or a pinch of salt.
9. Serve: Spoon shrimp and gingery spinach into bowls (over cooked rice/noodles if you want). Serve the radish-cucumber salad on the side.

Ingredients

• Choice Beef Chuck Roast (sale) 1 lb $6.99
• Kroger® Gold Potatoes, 5 lb bag (sale) 1 1/4 lb, peeled and chunked $4.99
• Carrots, 1 lb 2 medium carrots, cut into 1-inch pieces $1.69
• Kroger® Yellow Onion 3 lb bag 1 medium, sliced $2.99
• Garlic (any from list) 3 cloves, smashed $0.79
• Beef broth or stock 1 1/2 cups —
• Tomato paste (optional) 1 tbsp —
• Worcestershire or soy sauce 1 tbsp —
• Dried thyme/rosemary (or fresh if you have) 1 tsp dried (or 2 tsp fresh) —
• Bay leaf (optional) 1 —
• Salt & black pepper to taste —
• Olive oil 1 tbsp —
• Butter or milk for mash (optional) 1–2 tbsp butter and/or splash of milk —

Instructions

1. Prep: Pat dry 1 lb chuck roast. Season with 1 to 1 1/2 tsp kosher salt and 1/2 tsp black pepper on all sides.
2. Sear (stove): Heat a skillet over medium-high. Add 1 tbsp olive oil. Sear the chuck roast 2–3 minutes per side until deeply browned. Transfer to slow cooker.
3. Build the slow-cooker base: Add 1 sliced medium onion, 2 chopped carrots, and 3 smashed garlic cloves around the roast.
4. Deglaze: Pour 1/2 cup beef broth into the hot skillet and scrape up browned bits. Pour into the slow cooker.
5. Season the braise: Add remaining 1 cup beef broth, 1 tbsp Worcestershire (or soy sauce), 1 tbsp tomato paste (optional), 1 tsp dried thyme/rosemary, and 1 bay leaf (optional).
6. Slow cook: Cover and cook on LOW for 6–7 hours (or HIGH for 3–4 hours) until the beef is very tender and shreds easily.
7. Mash potatoes (stove): When the roast is nearly done, put 1 1/4 lb peeled, chunked gold potatoes in a pot and cover with cold salted water. Boil 12–15 minutes until very tender. Drain well.
8. Finish mash: Mash potatoes with 1–2 tbsp butter and/or a splash of milk (or a drizzle of olive oil). Season with salt and pepper to taste.
9. Serve: Shred the pot roast with two forks, toss in its juices, and serve over mashed potatoes with the carrots/onions and extra gravy-like juices spooned on top.