Careme Recipes

Ingredients

• Ground chicken 1 lb $6.99-$7.99
• Poblano peppers 2 large $3.99-$4.99
• Organic tomato on the vine or Roma tomatoes 2 medium $3.32-$3.69
• Sweet onion or yellow onion 1 small $1.43-$1.99
• Organic green cabbage 1/4 head $1.10
• Lime 1 $0.59
• Avocado 1 $2.69-$5.00
• Organic garlic 2 cloves $2.89
• Cilantro bunch or organic cilantro 2 tbsp chopped $1.59-$2.19
• Olive oil 2 tbsp pantry
• Ground cumin 1 tsp pantry
• Chili powder 1 tsp pantry
• Smoked paprika 1/2 tsp pantry
• Salt and black pepper to taste pantry

Instructions

1. Heat oven to 425°F.
2. Halve 2 large poblano peppers lengthwise and remove seeds. Rub lightly with oil and place cut-side up on a sheet pan.
3. Roast poblanos for 10 minutes while you prepare the filling.
4. Dice 1 small onion and 2 medium tomatoes. Mince 2 garlic cloves. Thinly shred 1/4 head cabbage. Dice 1 avocado. Chop 2 tablespoons cilantro.
5. Heat 1 tablespoon olive oil in a skillet over medium-high. Add onion and cook 3 minutes.
6. Add garlic and 1 lb ground chicken. Cook, breaking it up, until mostly browned, about 5 minutes.
7. Stir in diced tomatoes, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 3/4 tsp salt, and pepper. Cook 4 to 5 minutes until thickened.
8. Mix cabbage with juice of 1 lime, chopped cilantro, a pinch of salt, and the diced avocado.
9. Fill the roasted poblano halves with the chicken mixture. Return to oven for 8 to 10 minutes until peppers are tender and filling is hot.
10. Serve 2 stuffed pepper halves per person topped with the cabbage-avocado slaw.

Ingredients

• Ground pork 1 lb $5.99-$7.99
• Organic green cabbage 1/2 small head $1.10
• Mini sweet peppers or tricolor bell peppers 3 to 4 peppers $5.49-$6.49
• Yellow onion or sweet onion 1 small $1.43-$1.99
• Organic tomato on the vine 1 large $3.32
• Lime 1 $0.59
• Organic garlic 2 cloves $2.89
• Cilantro 2 tbsp chopped $1.59-$2.19
• Olive oil 1 tbsp pantry
• Ground cumin 1 tsp pantry
• Chili powder 1 tsp pantry
• Oregano 1/2 tsp pantry
• Salt and black pepper to taste pantry

Instructions

1. Thinly slice 1/2 small head cabbage, 1 small onion, and 3 to 4 peppers. Dice 1 large tomato and mince 2 garlic cloves.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
3. Add 1 lb ground pork and cook until browned, about 5 to 6 minutes.
4. Add onion and peppers. Cook 4 minutes until beginning to soften.
5. Add garlic, diced tomato, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp oregano, 3/4 tsp salt, and pepper. Stir well.
6. Add cabbage and toss until it begins to wilt, about 4 to 5 minutes. If needed, add 2 tablespoons water and cover briefly.
7. Finish with lime juice and chopped cilantro.
8. Serve as a bowl on its own, or spoon into lettuce cups if you want it lighter.

Ingredients

• Chicken drumsticks 6 drumsticks $3.99-$4.99
• Baby bella or white mushrooms 8 oz $2.79-$5.99
• Yellow potatoes or russet potatoes 3 medium $1.69-$1.79 each
• Organic green cabbage 1/3 head $1.10
• Yellow onion 1 small $1.99
• Organic garlic 2 cloves $2.89
• Organic parsley 2 tbsp chopped $2.29
• Olive oil 2 tbsp pantry
• Sweet paprika 1 1/2 tsp pantry
• Apple cider vinegar or white vinegar 1 1/2 tbsp pantry
• Salt and black pepper to taste pantry

Instructions

1. Heat oven to 425°F.
2. Pat dry 6 chicken drumsticks and toss with 1 tablespoon olive oil, 1 1/2 tsp sweet paprika, 1 tsp salt, pepper, and 1 minced garlic clove.
3. Arrange drumsticks on a sheet pan and roast 35 to 40 minutes, turning once, until browned and cooked through.
4. Meanwhile, cut 3 medium potatoes into bite-size chunks and simmer in salted water until tender, about 10 to 12 minutes. Drain.
5. Thinly slice 1/3 head cabbage and 1 small onion. Slice 8 oz mushrooms.
6. Heat 1 tablespoon oil in a skillet over medium heat. Cook onions 3 minutes, then add mushrooms and cook until browned, about 5 minutes. Season with salt and pepper.
7. Add cabbage to the skillet with 2 tablespoons water. Cook 4 to 5 minutes until just tender.
8. Fold in the cooked potatoes, 1 1/2 tablespoons vinegar, remaining minced garlic clove, and chopped parsley. Adjust salt and pepper.
9. Serve the roasted paprika chicken over or beside the warm potato-cabbage mixture with mushrooms.