Careme Recipes

Ingredients

• Hand Trimmed Boneless Skinless Fresh Chicken Breast 12 oz $4.99/lb
• Romaine Lettuce 1 head $2.49
• Organic Radishes 1 bunch $1.99
• English Cucumber 1 $1.50
• Fresh Large Red Slicing Tomato 1 large $2.29/lb
• Parsley 2 tbsp chopped $1.29
• Fresh Organic Lemon 1 $1.29
• Garlic 1 clove $0.69
• Bread from pantry/bakery 4 slices pantry

Instructions

1. Season 12 oz chicken breast with salt and pepper. Sear in a skillet with a little oil over medium heat for 5 to 6 minutes per side until cooked through; rest, then slice.
2. Wash and chop 1 head romaine. Thinly slice radishes, cucumber, and tomato. Toss in a bowl with chopped parsley.
3. Whisk lemon juice, a little zest, minced garlic, olive oil, salt, and pepper into a quick dressing.
4. Toss salad with half the dressing. Top with sliced chicken and drizzle remaining dressing over the protein.
5. Toast or grill 4 slices of bread until crisp. Serve alongside the salad.

Ingredients

• Large Peeled and Deveined Shrimp Raw 31/40 12 oz $7.99/lb sale
• Green Asparagus 1/2 lb $3.99/lb
• Hearts of Romaine Lettuce 1 pack $3.99
• Kroger Fresh Hass Avocados Bag 1 avocado $3.99/4 ct
• Kroger Fresh Grape Tomatoes 1/2 pack $2.49/10 oz
• Fresh Organic Limes 1 $1.29 each
• Organic Cilantro 2 tbsp chopped $1.69
• Bread from pantry/bakery 4 slices pantry

Instructions

1. Trim asparagus and cut into 2-inch pieces. Sauté in a skillet with a little oil for 3 to 4 minutes until crisp-tender; remove.
2. Pat dry 12 oz shrimp, season with salt and pepper, and cook in the same skillet 1 to 2 minutes per side until just pink. Squeeze over half the lime.
3. Chop romaine and place in a serving bowl. Add halved grape tomatoes, sliced avocado, asparagus, and cilantro.
4. Whisk lime juice with olive oil, salt, and pepper for a simple dressing. Toss salad lightly.
5. Top with warm shrimp.
6. Grill or toast 4 slices of bread and serve on the side.

Ingredients

• Simple Truth Italian Chicken Sausage Links 12 OZ 12 oz $5.49 sale
• Green Cabbage 1/2 small head $0.99/lb
• Carrots 2 medium $1.29/lb
• Large Granny Smith Apple 1 $1.99/lb
• Green Onions 2 $1.29
• Parsley 2 tbsp chopped $1.29
• Fresh Organic Lemon 1 $1.29
• Bread from pantry/bakery 4 slices pantry

Instructions

1. Cook 12 oz chicken sausage in a skillet over medium heat, turning occasionally, until browned and cooked through, about 10 to 12 minutes. Slice into coins.
2. Finely shred 1/2 small head green cabbage. Grate 2 carrots. Thinly slice 1 Granny Smith apple and 2 green onions. Toss with chopped parsley.
3. Whisk lemon juice with olive oil, salt, and pepper to make a bright dressing.
4. Toss the cabbage mixture with dressing, then top with warm sausage slices.
5. Toast 4 slices of bread until golden and serve alongside.
6. Optional: rub the toast lightly with a cut garlic clove for extra flavor.