Careme Recipes

Ingredients

• Hand Trimmed Boneless Skinless Fresh Chicken Breast 1 lb $3.99/lb sale
• Simple Truth Organic® Cut and Peeled Baby Carrots Bag 10–12 oz $1.99
• Organic Broccoli Bunch 1 bunch (~12 oz), florets $2.99
• Organic Yukon Gold Potatoes (3 lb bag) 12 oz (about 2 medium) $3.99
• Egg 1
• Breadcrumbs (panko or regular) 3/4 cup
• Parmesan (optional) 2 tbsp
• Olive oil 2 tbsp
• Butter and/or milk (for mash) 1–2 tbsp butter and/or 2–3 tbsp milk
• Salt + black pepper to taste
• Ketchup or honey mustard (for dipping) as needed

Instructions

1. Heat oven to 425°F. Line a sheet pan with parchment/foil; lightly oil it.
2. Roast vegetables: Toss carrots with 1 tbsp olive oil, salt, pepper; spread on half the pan and roast 10 minutes. Toss broccoli with a little salt/pepper and a small drizzle of oil; add to pan and roast 12–15 minutes more (until carrots are tender and broccoli is crisp-tender).
3. Mash potatoes (stove): Cut potatoes into chunks. Boil in salted water 12–15 minutes until tender. Drain; mash with butter/milk, salt, pepper.
4. Prep chicken: Slice breasts into thin cutlets (or pound to even thickness). Season with salt/pepper.
5. Bread: Beat egg in a shallow bowl. In another bowl mix breadcrumbs + optional Parmesan + pinch of salt. Dip chicken in egg, then crumbs, pressing to adhere.
6. Bake chicken: Place breaded cutlets on the sheet pan (make space between pieces). Bake 10–12 minutes, flip, then bake 6–8 minutes more until 165°F internal and crisp.
7. Serve: Plate cutlets with mashed potatoes and roasted carrots + broccoli. Offer dip on the side.

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! 1 lb $5.49/lb sale
• Organic Green Cabbage ~3/4 lb (about 1/2 small cabbage), thinly sliced $1.69/lb
• Organic Jumbo Yellow Onion 1 small, sliced $1.49/lb
• Simple Truth Organic® Cut and Peeled Baby Carrots Bag 6–8 oz, thin coins $1.99
• Soy sauce 3 tbsp
• Honey or brown sugar 1–2 tbsp
• Rice vinegar or apple cider vinegar 1 tbsp
• Cornstarch 1 1/2 tsp
• Water 1/2 cup
• Neutral oil 1 1/2 tbsp
• Cooked rice (optional) about 2 cups cooked, for serving

Instructions

1. Prep: Cut chicken into bite-size pieces. Slice cabbage, onion, and carrots.
2. Sauce: Whisk soy sauce, honey, vinegar, cornstarch, and water.
3. Cook chicken: Heat oil in a large skillet over medium-high. Cook chicken 4–6 minutes until browned and cooked through; remove to a plate.
4. Cook vegetables: Add onion and carrots; cook 3 minutes. Add cabbage + pinch of salt; cook 5–7 minutes until tender (splash water if needed).
5. Finish: Return chicken. Pour in sauce; simmer 1–2 minutes until thickened and glossy.
6. Serve: Over rice or as a bowl. For kids, serve chicken and veggies with sauce for dipping.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs 1 lb $2.79/lb
• Organic Carrots Bunch 2 medium carrots, sliced $2.50
• Organic Yukon Gold Potatoes (3 lb bag) 10–12 oz, diced $3.99
• Organic Jumbo Yellow Onion 1/2 onion, diced $1.49/lb
• Organic Kale (or Organic Lacinato Kale) 2 packed cups, finely chopped $2.79
• Chicken broth 4 cups
• Dried thyme 1/2 tsp
• Salt + black pepper to taste
• Milk or half-and-half 1/2 cup
• Cornstarch (optional, to thicken) 1 tbsp mixed with 2 tbsp cold water

Instructions

1. Slow cooker: Add chicken, carrots, potatoes, onion, broth, thyme, and a pinch of salt/pepper.
2. Cook: LOW 6–7 hours or HIGH 3–4 hours until chicken is very tender.
3. Shred: Remove chicken, shred, return to pot.
4. Add greens: Stir in chopped kale; cook 10–15 minutes on HIGH (or until tender).
5. Creamy finish: Stir in milk/half-and-half. For thicker soup, stir in cornstarch slurry and cook 10 minutes more.
6. Taste: Adjust seasoning and serve with bread or crackers.