Careme Recipes

Ingredients

• Kroger® 93/7 Ground Beef Roll 1 LB 1 lb $8.49
• Fresh Poblano Peppers 4 medium peppers (about 1 lb) $2.69
• Zucchini 1 lb, diced small $1.29
• Jumbo Sweet Onions 1/2 lb, diced $1.19
• Fresh Roma Tomato 1 lb, diced $1.29
• Fresh Large Ripe Avocado 1 each, sliced $0.99
• Garlic 2 cloves, minced $0.69
• Organic Cilantro 2 tablespoons chopped $1.19
• pantry: cooked rice 1 cup
• pantry: olive oil 1 tablespoon
• pantry: ground cumin 1 teaspoon
• pantry: chili powder 1 teaspoon
• pantry: salt to taste
• pantry: black pepper to taste

Instructions

1. Preheat oven to 425°F. Halve 4 poblano peppers lengthwise and remove seeds. Brush lightly with oil and place cut-side up on a sheet pan.
2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1/2 lb diced sweet onion and cook 3 minutes. Add 2 minced garlic cloves and cook 30 seconds.
3. Add 1 lb ground beef, 1 teaspoon cumin, 1 teaspoon chili powder, salt, and pepper. Cook until browned, breaking it up, about 6 minutes.
4. Stir in 1 lb diced roma tomato and 1 lb diced zucchini. Cook 5-7 minutes until the vegetables soften and excess moisture cooks off.
5. Stir in 1 cup cooked rice and 2 tablespoons chopped cilantro. Adjust seasoning.
6. Fill the poblano halves with the beef mixture. Roast 15-18 minutes until the peppers are tender and lightly blistered.
7. Plate 2 stuffed poblano halves per person and top with sliced avocado. Spoon any extra beef mixture around the peppers for a full plated look.

Ingredients

• Kroger® Small Shrimp Raw Peeled & Deveined Tail Off 12 oz $7.99
• Squash Yellow 1 lb, sliced into half-moons $1.29
• Fresh Sweet Corn on the Cob-Each 2 ears $1.25
• Fresh Roma Tomato 1/2 lb, diced $1.29
• Jumbo White Onions 1/2 lb, sliced thin $0.99
• Fresh Jalapeno Peppers 1 small pepper, minced $0.99
• Garlic 2 cloves, minced $0.69
• Organic Cilantro 2 tablespoons chopped $1.19
• Fresh Large Ripe Avocado 1 each, sliced for serving $0.99
• pantry: olive oil 2 tablespoons
• pantry: smoked paprika 1/2 teaspoon
• pantry: ground cumin 1/2 teaspoon
• pantry: salt to taste
• pantry: black pepper to taste
• pantry: lime or lemon juice 1 tablespoon

Instructions

1. Peel and pat dry 12 oz shrimp if needed. Slice 1 lb yellow squash, thinly slice 1/2 lb white onion, mince 2 garlic cloves, mince 1 jalapeño, dice 1/2 lb roma tomato, cut kernels from 2 ears corn, and chop 2 tablespoons cilantro.
2. Season the shrimp with 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, salt, and pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook 1-2 minutes per side until just pink. Remove to a plate.
4. Add remaining 1 tablespoon olive oil. Cook the onion and corn 3 minutes until beginning to brown. Add jalapeño and garlic and cook 30 seconds.
5. Add the yellow squash and cook 4-5 minutes until just tender. Stir in diced tomato and cook 2 minutes more.
6. Return the shrimp to the skillet and toss with 1 tablespoon lime or lemon juice and chopped cilantro. Adjust seasoning.
7. Serve with sliced avocado on top or alongside. For plating, mound the squash-corn mixture in the center and arrange the shrimp over the top so the color stays visible.

Ingredients

• Foster Farms Fresh & Natural Cage Free Chicken Drumsticks 1 lb $1.99
• Sweet Potato 1 lb, cut in wedges $1.99
• Kroger® Mini Sweet Peppers 8 oz, halved $3.99
• Jumbo Red Onions 1/2 lb, cut in wedges $1.29
• Fresh Jalapeno Peppers 1 small, sliced thin $0.99
• Organic Cilantro 2 tablespoons chopped $1.19
• Fresh Large Ripe Avocado 1 each, optional for serving $0.99
• pantry: olive oil 2 tablespoons
• pantry: orange juice or lemon juice 2 tablespoons
• pantry: garlic powder 1 teaspoon
• pantry: ground cumin 1 teaspoon
• pantry: mild chili powder 1 teaspoon
• pantry: salt to taste
• pantry: black pepper to taste

Instructions

1. Preheat oven to 425°F. Cut 1 lb sweet potato into wedges, halve 8 oz mini sweet peppers, cut 1/2 lb red onion into wedges, and thinly slice 1 jalapeño.
2. In a large bowl, toss 1 lb chicken drumsticks, sweet potato, peppers, onion, and jalapeño with 2 tablespoons olive oil, 2 tablespoons orange or lemon juice, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon chili powder, salt, and pepper.
3. Spread everything on a sheet pan in a single layer, keeping the drumsticks skin-side up if skin-on.
4. Roast 35-40 minutes, turning vegetables once, until the chicken is cooked through and the sweet potatoes are browned and tender.
5. Scatter 2 tablespoons chopped cilantro over the hot tray.
6. Serve directly from the pan or plate with sliced avocado if using. For a nice presentation, place the sweet potato wedges first, lean the drumsticks on top, and tuck the peppers and onions around them.

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Thigh Fillets 1 lb $5.99
• Sweet Potato 1 lb, peeled and cut into 3/4-inch cubes $1.99
• Green Cabbage 1/2 lb, very thinly sliced $0.99
• Fresh Large Ripe Avocado 1 each, sliced $0.99
• Fresh Poblano Peppers 1/2 lb, seeded and cut into strips $2.69
• Fresh Jalapeno Peppers 1 small pepper, thinly sliced $0.99
• Jumbo Yellow Onions 1/2 lb, sliced $0.99
• Garlic 2 cloves, minced $0.69
• Organic Cilantro 2 tablespoons chopped $1.19
• pantry: olive oil 2 tablespoons
• pantry: ground cumin 1 teaspoon
• pantry: smoked paprika 1 teaspoon
• pantry: chili powder 1 teaspoon
• pantry: kosher salt 1 teaspoon, divided
• pantry: black pepper 1/2 teaspoon
• pantry: lime or splash of lemon juice 1 tablespoon

Instructions

1. Preheat the oven to 425°F. Peel and cut 1 lb sweet potato into 3/4-inch cubes. Slice 1/2 lb jumbo yellow onion, seed and cut 1/2 lb poblano peppers into strips, mince 2 garlic cloves, thinly slice 1 small jalapeño, thinly slice 1/2 lb green cabbage, slice 1 ripe avocado, and chop 2 tablespoons cilantro.
2. On a sheet pan, toss the 1 lb cubed sweet potato with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Spread in a single layer and roast until browned and tender, 22 to 25 minutes, turning once.
3. While the sweet potatoes roast, pat dry 1 lb boneless skinless chicken thigh fillets and season them with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1 teaspoon chili powder.
4. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the seasoned 1 lb chicken thighs and cook until deeply browned and cooked through, about 5 to 6 minutes per side depending on thickness. Transfer to a cutting board and rest 5 minutes, then slice into thick strips.
5. In the same skillet, add the sliced 1/2 lb onion and poblano strips. Cook 4 to 5 minutes until lightly charred at the edges. Stir in the minced 2 garlic cloves and sliced jalapeño and cook 30 seconds more.
6. In a bowl, toss the thinly sliced 1/2 lb green cabbage with 1 tablespoon lime or lemon juice, a pinch of salt, and the chopped 2 tablespoons cilantro. This should stay crisp and fresh, not wilted.
7. To plate, spoon the roasted sweet potatoes onto each plate, fan the sliced chicken over one side, and mound the charred onion-poblano mixture beside it. Finish with a tuft of the cabbage slaw and sliced avocado on top or just off to the side for cool contrast. Scatter any extra cilantro over the plate for a bright green finish.

Ingredients

• Diced Carne Asada Beef 1 lb $9.99
• Fresh Poblano Peppers 1/2 lb $2.69
• Kroger® Mini Sweet Peppers 8 oz $3.99
• Fresh Sweet Corn on the Cob-Each 2 ears $1.25
• Fresh Roma Tomato 1/2 lb $1.29
• Fresh Large Ripe Avocado 1 each $0.99
• Jumbo White Onions 1/2 lb $0.99
• Organic Cilantro 1 small handful $1.19
• Fresh Jalapeno Peppers 1 small pepper $0.99
• Garlic 2 cloves $0.69
• pantry: cooked rice 2 cups
• pantry: olive oil 2 tablespoons
• pantry: chili powder 1 teaspoon
• pantry: ground cumin 1 teaspoon
• pantry: salt to taste
• pantry: black pepper to taste
• pantry: lime juice or lemon juice 1 tablespoon

Instructions

1. Preheat oven to 425°F. Slice 1/2 lb poblano peppers and 8 oz mini sweet peppers into strips. Slice 1/2 lb white onion into wedges. Toss with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast 18-22 minutes until tender and lightly charred.
2. While the vegetables roast, cut kernels from 2 ears corn. Dice 1/2 lb roma tomato, dice 1 avocado, mince 2 garlic cloves, finely chop 1 small jalapeno, and chop a small handful of cilantro.
3. Season 1 lb diced carne asada beef with 1 teaspoon chili powder, 1 teaspoon cumin, salt, pepper, and half the minced garlic.
4. Heat a large skillet over high heat with 1 tablespoon olive oil. Sear the beef in a single layer 3-5 minutes, stirring only occasionally, until browned and just cooked through. Transfer to a plate.
5. In the same skillet, add corn kernels and cook 2-3 minutes until lightly blistered. Stir in remaining garlic for 30 seconds.
6. Mix the diced tomato, avocado, jalapeno, cilantro, lime juice, and a pinch of salt into a quick fresh salsa.
7. To serve, divide 2 cups cooked rice between 2 bowls. Top with roasted peppers and onion, seared carne asada, and blistered corn. Spoon the tomato-avocado salsa over the top. For plating, keep each component in visible sections for a Sonoran-style bowl look.