Careme Recipes

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast (1 lb) — $5.49 sale (reg $6.99) 1 lb $5.49
• English Cucumber (1 ct) — $1.99 1 cucumber $1.99
• Green Top Red Radishes (1 bunch) — $1.89 1 bunch $1.89
• Kroger® Russet Potatoes (5 lb bag) — $2.99 about 1 lb (2 medium) from bag $2.99
• Jumbo Yellow Onions (1 lb) — $1.49 about 1/2 lb (1 medium) $1.49
• Parsley (1 ct) — $1.69 1/2 bunch $1.69
• Chateau Ste. Michelle Sauvignon Blanc Washington White Wine (750 ml) 1 x 750 ml $7.97 sale (reg $12.99)

Instructions

1. Prep: Pat dry 1 lb Simple Truth® chicken breast ($5.49 sale) and cut into 1-inch chunks (or keep whole if you prefer). Peel and cut about 1 lb russet potatoes (from 5 lb bag $2.99) into 1-inch wedges. Thin-slice 1/2 a medium jumbo yellow onion (from $1.49/lb). Slice 1 English cucumber ($1.99). Thin-slice 1 bunch radishes ($1.89). Chop 1/2 bunch parsley ($1.69).
2. Marinate chicken: In a bowl, toss the 1 lb chicken with 2 tbsp olive oil, 1 tbsp lemon juice, 2 tsp dried oregano (pantry), 2 cloves garlic minced (or 1 tsp minced garlic, pantry), 1 tsp kosher salt and black pepper. Let sit 10 minutes while you start potatoes.
3. Oven (starch): Heat oven to 450°F. Toss the 1 lb potato wedges with 1.5 tbsp olive oil, 1/2 tsp salt, pepper, and the sliced onion. Spread on a sheet pan and roast 25–30 minutes, flipping once, until browned and tender. Finish with 1 tbsp lemon juice and a pinch more oregano.
4. Grill (protein): Preheat grill to medium-high. Thread chicken onto skewers (or grill as chunks in a grill basket). Grill 3–4 minutes per side (about 8–10 minutes total) until cooked through (165°F). Rest 3 minutes.
5. Stove (quick salad): In a bowl, combine sliced cucumber, sliced radishes, and chopped parsley. Dress with 1.5 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and black pepper. Optional: add a pinch of dried mint (pantry).
6. Serve: Plate grilled chicken skewers with lemon-oregano potatoes and the crunchy cucumber–radish salad. Spoon any potato pan juices over the chicken.

Ingredients

• Kroger® Fresh Natural Pork Shoulder Butt Bone In (1 lb) — $2.49 sale (reg $4.79) 1 lb $2.49
• Fresh Tomatillo (1 lb) — $2.99 ~3/4 lb (about 6–8 tomatillos) $2.99
• Fresh Hatch Peppers (1 lb) — $1.49 1–2 peppers (about 3–4 oz) $1.49
• Jumbo Yellow Onions (1 lb) — $1.49 1 medium $1.49
• Garlic (1 ct) — $1.50 3 cloves $1.50
• Green Cabbage (1 lb) — $1.49 ~1/2 lb (about 3 cups shredded) $1.49

Instructions

1. Prep: Cut 1 lb Kroger® pork shoulder butt ($2.49 sale) into 1-inch chunks; season with 1 tsp kosher salt and black pepper. Husk and rinse about 3/4 lb tomatillos (from $2.99/lb), halved. Dice 1 medium jumbo yellow onion (from $1.49/lb). Mince 3 cloves garlic (from 1 ct $1.50). Thin-slice 1–2 Hatch peppers (from $1.49/lb), removing seeds for less heat. Shred about 1/2 lb green cabbage (from $1.49/lb).
2. Stove (sear): Heat 1 tbsp oil in a medium pot or deep skillet over medium-high. Sear the pork chunks 6–8 minutes total, turning, until browned in spots. Remove to a plate.
3. Stove (build sauce): In the same pot, add the diced onion and cook 3 minutes. Add minced garlic and sliced Hatch pepper; cook 1 minute. Add the halved tomatillos plus 1/2 cup water and a pinch of salt. Scrape up browned bits.
4. Stove (quick braise): Return pork to the pot. Cover and simmer gently 18–22 minutes, stirring occasionally, until pork is tender and tomatillos have collapsed.
5. Blend (optional but best): Turn off heat. Carefully blend the sauce with an immersion blender until smooth-ish (or mash vigorously with a potato masher for rustic texture). Taste and add salt and 1 tbsp lime or lemon juice if you have it (pantry/citrus).
6. Serve: Spoon green chile pork over cooked rice (pantry) or warm tortillas (pantry). Top with shredded cabbage tossed with 1 tsp salt, a squeeze of citrus, and a drizzle of oil for a quick crunchy slaw.

Ingredients

• Simple Truth® Mild Italian Chicken Sausage (1 lb) — $5.49 sale (reg $7.99) 1 lb $5.49
• Simple Truth Organic® Baby Spinach (16 oz) — $5.00 6–8 oz (about 6 packed cups) $5.00
• Simple Truth Organic® Low Sodium Free Range Chicken Broth (32 oz) — $1.79 sale (reg $3.29) 1 cup $1.79
• Jumbo Yellow Onions (1 lb) — $1.49 1/2 medium $1.49
• Kroger® Peeled Baby Carrots Bag (16 oz) — $1.99 about 8 oz (2 cups) $1.99
• Chateau Ste. Michelle Chardonnay Washington White Wine (750 ml) 1 x 750 ml $7.97 sale (reg $12.99)

Instructions

1. Prep: Slice 1 lb Simple Truth® mild Italian chicken sausage ($5.49 sale) into 1/2-inch coins. Dice 1/2 a medium jumbo yellow onion (from $1.49/lb). Halve 2 cups peeled baby carrots (about 8 oz from 16 oz bag $1.99). Measure 1 cup Simple Truth Organic® low-sodium chicken broth ($1.79 sale). Rinse and drain 2 cans cannellini beans (pantry; about 3 cups drained).
2. Stove (brown sausage): Heat 1 tbsp olive oil in a large skillet over medium-high. Add sliced sausage coins and cook 6–8 minutes, turning, until deeply browned. Remove to a plate.
3. Stove (veg): Lower heat to medium. Add the diced onion and carrots to the skillet with a pinch of salt; cook 6–7 minutes until the carrots start to soften. Add 1/2 tsp dried thyme or rosemary (pantry) and black pepper.
4. Stove (beans + simmer): Add drained beans and 1 cup chicken broth ($1.79 sale). Simmer 6–8 minutes, mashing a few beans with a spoon to make it naturally creamy.
5. Stove (greens): Add 6–8 oz baby spinach (from 16 oz $5.00) and stir until wilted, 1–2 minutes. Return sausage to the pan and warm 1 minute. Taste and adjust salt (sausage and broth vary).
6. Serve: Bowl it up as-is, or serve with toasted bread (pantry) to scoop. Optional finish: a squeeze of lemon and a drizzle of olive oil.